Chinese Food - Roasted Beef
With a very long history, unique features, numerous styles and exquisite cooking, Chinese cuisine is one important constituent part of Chinese culture. Chinese traditional dishes are famous for color, aroma, taste, meaning and appearance.
Hotpot (火锅 huǒguō)
Hotpot (火锅 huǒguō) is a “dish” to tell apart real Chinese food lovers. If you really appreciate hotpot rather than just ordering fired rice, chow mein, and dim sum all the time, you are truly a Chinese cuisine fan!
Sichuan Pork, actually, poached spicy slices of pork (水煮肉片 shuǐzhǔ ròupiàn) is a famous Sichuan cuisine dish. Rather than cooking pork by stir-frying or deep-frying, which consumes lots of oil and can very easily overcook the pork, it is boiled in water with a coating made from egg-white and starch to preserve its freshness and tenderness.
China has a history of more than four thousand years, and the Chinese people have established a colorful culture; Chinese cuisine is an indispensable part of it. Most foreign travelers to China are deeply impressed by its food. Here is a general introduction to Chinese cuisine and cooking culture.
Chinese cuisine emphasizes the integrity of color, fragrance and taste in its food. Chinese chefs try to make dishes beautiful by coordinating their colors.
Fragrance--the way Chinese food smells--is very important. Chefs use the ingredients of a dish, as well as herbs, to make food smell good. But, taste is the most distinct characteristic of Chinese food. Different methods are adopted to make Chinese food delicious, which gives the tongue a lot of satisfaction.
Fragrance--the way Chinese food smells--is very important. Chefs use the ingredients of a dish, as well as herbs, to make food smell good. But, taste is the most distinct characteristic of Chinese food.
The Chinese also use poultry, eggs and milk. Poultry includes chicken, duck, goose, turkey, pigeon, quail, and pheasant. Seafood and freshwater fish--hair tail, salmon, squad, sea cucumber, oyster, black carp, catfish, grass carp, variegated carp, shrimp, prawn, crab, and turtle--are also used in Chinese food.
Dried vegetables are also cooked, such as eggplant, bean, ben, turnip, potato and pepper. Dried pork and dried fish are also often used in Chinese cooking. Drying vegetables is a way to store produce to use in winter. More importantly, it has a special taste different from fresh vegetables
In the north of China, people also preserve vegetables in salty water to pickle them. Pickling offers a special taste, in addition to that of dried vegetables.
For heating, Chinese people cook on flames, although they also use microwave and baking ovens. They burn coal and wood or use natural gas, methane and wheat straw in some rural areas. Cooking pans or pots keep changing throughout history, beginning four or five thousand years ago. In modern times, the Chinese use stone, pottery, porcelain, bronze, iron or steel for cooking