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Cuisines of China is as diverse and vast the nation itself. The origin, development and diversity of the Chinese cuisines have their roots in the country's long history. Each of the dynasties in China have a contribution in enriching Chinese cuisine as the new recipes were created until the art of food preparation reach its peak during the Qing Dynasty (1644-1911). The food fare originated from various regions of China became highly popular cuisine the world over.
The cultural differences of various regions of China influenced the Chinese culinary style giving rise to the different styles of food. There are 8 main regional cuisines within China called the Eight Great Traditions. They are namely, Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Among all 8, Cantonese, Sichuan, Shandong and Huaiyang cuisine surpasses other four food traditions and are asserted as the Four Great Traditions.
At times, the culinary style of China is also called as the Ten Great Traditions when cuisines from Beijing and Shanghai are also included. Beijing, the capital city and Shanghai, the commercial hub of China, have developed their own food styles with some external influences. Besides, Buddhist and Muslim cuisines also have their place within the greater Chinese cuisine where the emphasis is on vegetarian and halal-based eating habits.
The cuisine of China can also be divided into four divisions according to regions, i.e., the North, The East, The West and The South. The northern cuisine does not offer much in variety in ingredient and makes use of garlic, scallions, leeks and chilies for flavor. Mutton and pork are commonly used while poultry is used on special occasions and seafood is rare. Food is prepared using salt and oil liberally and even animal fat especially pork fat. Northern Chinese often preserve vegetables for the winter, such as cabbages, carrots and radishes. Side dishes are prepared using cabbages and mustard.
The cuisine of Shanghai and Hangzhou is the cuisine of sweetness as it makes use of uses sugar, wines, and vinegars to provide sweet tastes and create subtlety of flavor. People of Eastern China eat seafood such as fish and shellfish while pork and poultry are also used. Soups and soupy dishes are very popular such as meatballs, dumplings, or buns filled with a gelatin and stock mixture and cooked until the inside is soup.
The western culinary specialties are from provinces of Sichuan, Hunan and Yunnan. It is makes uses of spices from east and natural ingredients. Pork, beef and poultry are primarily used along with vegetables and fruits. Bean dishes such as tofu are also common. Western eating habit makes use of spices that are often extremely spicy hot. Common Sichuanese spices include cassia bark, cumin, cinnamon, peppercorns, star anise and dried tangerine peel. As in the region as a whole, red chili peppers are extremely common in Sichuanese food.
The southern cuisine is widely regarded as best and centers on Guangdong province and its capital, Guangzhou (Canton) and Hong Kong. Guangdong cuisine incorporates ingredients from all over China and is known for its use of exotic animals to prepare dishes. Classical Guangdong cooking emphasizes on absolute freshness of ingredients and corrects technique. Ingredients are usually prepared with a light touch, just enough cooking and seasoning to bring out the natural flavors of the foods. Steaming and stir frying are common cooking techniques used. The cuisine is famous for its seafood, especially steamed fish and shellfish prepared in various ways. Pork and duck are glazed with mixtures of sugar, wine and soy and roasted to a beautiful golden-red. These Guangdong-style roasted ducks are often seen hanging in Chinatown shop windows the world over.
Beijing, the nation's capital, is an epicurean's delight as several local and international cuisines available. The area has its own particular cuisine since 1000 AD when the imperial presence in Beijing demanded elaborate foods. Today, the Beijing cuisine is famous as Lao Beijing Cai (Old Beijing Food). Roasted mutton and chicken are common in Lao Beijing restaurants as well as salty vegetable dishes. One of the most famous Chinese dishes is Peking Duck. Classic Beijing duck meals comprises of 3 courses, with almost every part of the duck used.
In Chinese culture, the use of knives and forks at the table is considered barbaric as these implements are regarded as weapons. Chopsticks are a Chinese innovation that has evolved over a long history. Chopsticks only became two sticks of the same length in the Shang Dynasty (16th-11th century BC). It has now become a part of Chinese food culture and table ware.
In a Chinese meal, each individual diner is given his own bowl of rice while the accompanying dishes are served in communal bowls shared by everyone sitting at the table. Each diner picks food from the communal plates on a bite-by-bite basis with their chopsticks. Fish is usually cooked and served whole and the diners directly pull pieces from the fish with chopsticks to eat.
Rice is more common in cities but secondary to wheat products such as pancakes, steamed buns, noodles and dumplings. The north is famous for these foods eaten mainly as snacks. north China particularly Beijing is known Jiaozi - meat or vegetable filled dumplings dipped in a black vinegar sauce. mantou or baozi - steamed buns are eaten with Zhou - rice porridge for breakfast. Noodles are also very popular and are available as stir-fried or in soups.
Pork is generally preferred over beef in Chinese cuisine. Vegetarianism is not uncommon or unusual in China, though it is only practiced by a relatively small proportion of the population. Most Chinese vegetarians are Buddhists. Chinese vegetarian dishes often contain large varieties of vegetables like bok choy, shiitake mushroom, sprouts, corn and some imitation meat. Such imitation meat is created mostly with soy protein or wheat gluten to imitate the texture, taste, and appearance of duck, chicken or pork.
By: Shuchita Bist
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