Chinese people value their way of dining very much. There is
an old saying still being quoted today "Food is the first neccessity of
the people." Delicious and nutritious food has been regarded as the basics
of ordinary life. The Chinese culinary culture has a distant source and has
been developed for many centuries. The legend has it that the Chinese cooking
culture originated with Yi Yin, a virtuous and capable minister of the Shang
Dynasty (ca. 15th to 11th century B.C.).
Chinese cuisine has a long history, and is one of the
Chinese cultural treasures. It is as famous all over the world as French
cuisine. Chinese cookery has developed and matured over the centuries, forming
a rich cultural content. It is characterized by fine selection of ingredients,
precise processing, particular care to the amount of fire, and substantial
nourishment. Local flavours and snacks and special dishes have formed according
to regions, local products, climate, historical factors, and eating habits.
The
spread of traditional Chinese food began with Cantonese style cooking from the
south of China and this style includes many of the more instantly recognisable
Chinese dishes such as sweet and
sour and chop suey. In recent years, Northern style and spicier food from
Szechuan and Shanghai have become better known and understood outside of China.
Each of these styles have developed over time as a result of
factors such as the geography, climate, history, lifestyle and cooking
preferences of the region, and all have their own distinct flavour. What
distinguishes them is not only their cooking methods, but particular
combinations of ingredients. All regions use ginger, garlic, spring onions, soy
sauce, vinegar, sugar and sesame
oil and bean paste, but combine them in highly distinctive ways, using a
variety of different cooking techniques.
In this China country, food and its preparation has been
developed so highly that it has reached the status of an art form. All people
in China think that delicious and nutritious food is a basic necessity of life.
Food in Chinese country is typically seen as consisting of two or more general
components: a carbohydrate source or starch accompanying dishes of vegetables,
meat, fish, or other items.
Chinese cuisine includes styles originating from the diverse
regions of China, as well as from Chinese people in other parts of the world
including most Asia nations. The history of Chinese cuisine in China stretches
back for thousands of years and has changed from period to period and in each
region according to climate, imperial fashions, and local preferences. Over
time, techniques and ingredients from the cuisines of other cultures were
integrated into the cuisine of the Chinese people due both to imperial
expansion and from the trade with nearby regions in pre-modern times, and from
Europe and the New World in the modern period. So if you are looking for Chinese
food restaurants visit Allindiayellowpage.com
to get the details about Chinese food hotels and restaurants in your city.