Wining and Dining in China

.......................................................................................

The main symbols of Chinese food is a use of chopsticks, which are pratical because the food is cut into small pieces. this illustrates the common denominator for the different types of Chinese cuisine.Due to shortage of fuel over the centuries, it has been necessary to prepare food using a minimum of fuel consequently, ingredient are chopped into small pieces.

The ingredient in Chinese meals are not all that different from other countries except in China, everything from the animal is used and made palatable. Traditionally, food should not only fill you up but also have a healing effect. Such a combination is possible as some foods are considered to have healing powers. A Chinese meal is based on balance, at large banquets the individual courses should combine to harmonise and create a total balance. There are about four main styles of Chinese cuisine.

The Northern Cuisine with Beijing at the centre.
The soil around Beijing is fairly poor, thus the food it produced is unvaried. The main vegetable use is Chinese cabbage, boiled, steamed, fried, preserved with a variety of different spices. A side dish, or breakfast often consists of steamed or fried dough pieces, either plain or stuffed with weet pudding or meat and vegetable. The style of cooking in northern region are rather plain where a large amount of garlic and onions are used. Special dishes such as Peking duck and Mongolian hotpot should not be miss if visiting Beijing.

The Eastern Coastal Cuisine, areas aroung Shanghai
In the eastern coastal the predominant food is fish, particularly freshwater fish and shellfish though visitirs should avoid the latter because of health risks. There is a greater choice of vegetables here than in the north.


The Southern Cuisine, around Guangzhou
The Southern Cuisine is probably the most varied. The Cantonese have a reputation for eating anything with four legs except table, chair and bed. Here, even the most exotic gourmets can eat to their heartscontent. The markets offer everything a Chinese palate desires, cats, monkeys and snakes are considered as delicacies.

The Sichuan province cuisine
The Sichuan province cuisine in the mid-west China is famous for its highly spiced foods. Sichuan pepper, chilli and pepperoni ensure that the guest warms up even in the often humid and cold winters. The dish callled mapo doufu comes from this province. It is a strongly spiced soy beancurd dish. One very enjoyable and unusual way to eat Sichuan food is from the fire pot (huoguo) which is particularly popular in Chongqing. The huoguo rests in the centre of the table and is heared by a small gas burner which stands under the table. In the pot, there is a reddish brown broth, consisting mainly of chillies and Sichuan pepper. A wide selection of vegetables, meat and fish, soya bean curb or offal is displayed. The food are then immersed in broiling broth using either chopsticks or a small strainer where the food is cooked very quickly.

The food that is usually served in the hotels are only a weak reflection of the number of courses offered ar a classic Chinese banquet. Chinese restaurants are usually quite reasonably priced. Chinese meals are best eaten in a group with each person taking their pick at the variety of dishes. Chinese restaurants are not suitable for individual diners. Cost maybe as low as 10 to 20 yuan per person or well over 100 yuan per person in some restaurants.