Chinese delicacies showcase the cuisine associated with the cultures and traditions of China and, compared with the food of other places around the world, have many unique characteristics.
Variety of flavors
From the vast land of the People¡¯s Republic of China, a variety of culinary traditions or schools have emerged since ancient times as a result of the influences of different climate, products and customs in different places. These may be divided into eight regional cuisines: Chuan, Hui, Yue, Su, Zhe, Xiang, Hu and Lu dishes.
Changing with the season
Changing diet with the changing seasons is a major characteristic of Chinese cuisine, following the age old principle of mixing dishes according to different seasonal conditions. In winter, the dishes are primarily thick and stewed and braised and boiled dishes predominate, while in summer the dishes are cool and light and so cold dishes are more popular. Further, different vegetables grow in different seasons, providing variety in the main ingredients for cooking.
Emphasizing the aesthetic appeal of the dish.
Chinese cuisine emphasizes the coordination of color, aroma, flavor, shape and presentation of the dishes, and the aesthetic appeal of the dish is enhanced in every way possible. With their brilliance and artistic awareness, the chefs create a variety of delicacies, achieving the unity of color, aroma, flavor and shape and offering people an ¡°existential experience¡± as well as an enjoyable taste sensation.
Combination of food and medicine
The cooking techniques in China have a close relationship with health care. Emphasis has always been put on ¡°food and medicine are from the same origin¡± and ¡°food and medicine have the same function¡±. With its medicinal value considered, appropriate foods are cooked into all kinds of delicacies, which can prevent and cure illness while at same time tasting delicious.
Taking delight in cooking
We have been taking delight in cooking since ancient times, and have not only imposed strict requirements on the color, aroma, flavor, shape, serving, quality and nutrition of the dishes but also have also developed intricacies in terms of the names of dishes, dinner etiquette, timing and dish selection, dining rhythm and entertainment interspersed with dining. All of this is novel, interesting and colorful to visitors.
China¡¯s Eight Famous Cuisines
The eight famous cuisines of China are: Shangdong (Lu) cuisine, Sichuan (Chuan) cuisine, Jiangsu (Su) cuisine, Zhejiang (Zhe) cuisine, Guangdong (Yue) cuisine, Hunan (Xiang) cuisine, Fujian (Min) cuisine,and Anhui (Hui) cuisine.
Characteristics of Lu dishes: The Lu school puts emphasis on pure seasoning and its cuisine is characterized by freshness, tenderness, aroma and crispness. Emphasis has also been given to the seasoning of thin soup and creamy soup, especially seasoning with scallion flavors. The specialty of the Lu school is seafood.
Characteristics of Chuan dishes: The Chuan school is famous for its wide use of ingredients, diverse tastes and adaptability across a wide range of dishes, and is particularly renowned for its variety of distinctive flavors; the most outstanding ones are spicy flavors, fish flavors and ¡®special¡¯ flavors. Saut¨¦ing, frying, and frying without oil are used as the basic techniques.
Characteristics of Su dishes: Su dishes adopt a variety of ingredients, with fish and crustaceans as the main ones. This school¡¯s slicing skills are highly refined and its cooking techniques consist of stewing, braising, roasting and simmering. The flavor of Lu dishes is light and fresh and presentation is delicately elegant.
Characteristics of Zhe dishes: The Zhe school wins its reputation for its delicacy, freshness, tenderness, softness, crispness and smoothness and its use of rice wine as a seasoning. There are more than 30 techniques used in Zhe cooking, among which simmering, stewing, braising and stewing are given emphasis.
Characteristics of Yue dishes: Yue dishes utilize a wide range of ingredients and prepare them with careful selection, sophisticated skills and a variety of flavors. Yue flavor is characterized by clearness, crispness, freshness and tenderness without being insipid, tasteless, raw or greasy.
Characteristics of Xiang dishes: The Xiang school puts much emphasis on the appropriate combination of different foods and delicacy of shapes within dishes, as well as the mixing of ingredients and how flavors are combined. Xiang dishes especially emphasize sour and spicy flavors. As early as the Western Han dynasty, a variety of cooking techniques had been used in cooking Xiang dishes, such as, toasting, mincing, boiling, and salting and now chefs are especially skilled at the technique of simmering when cooking Xiang dishes.
mountain delicacies. The Min school is renowned for its fine slicing techniques and the way ingredients are sliced serves to enhance their original aroma. Xiang cuisine is also renowned for its various fine soups and broths and its emphasis on delicate cooking, Characteristics of Min dishes: The ingredients for Min dishes are primarily seafood and especially on seasoning.
Characteristics of Hui dishes: Hui dishes are characterized by elegance, original taste and flavor, tenderness, freshness and aroma. They are renowned for careful attention to flavor and fine control of hot temperatures in the cooking process. This school puts emphasis on diet as a factor in health, original taste and culinary variety. The cooking techniques primarily used are: roasting, boiling, and smoking.
