Chinese Cuisine Across the Country
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Written by Walter
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Tuesday, 28 April 2009 |
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Chinese Cuisine Across the Country
China is one of the largest countries in the world. Because of this, the land area of the country almost encompasses all types of land in the world, from sandy land to desserts to forest areas, though small, to even agricultural and urbanized land area. Because of this, the country has a diverse range of Chinese food that can be served to locals and tourists alike. Several short yet informative descriptions of the more famous provinces and the food they serve are discussed in the following paragraphs.
Chinese food can be categorized into two major classifications: Southern and Northern. Southern Chinese food is known for fresh and tender ingredients. On the other hand, food from the Northern part of China is known for the use spices such as garlic.
Later on, Chinese food is classified into eight categories, each with distinct flavor and characteristic. The famous Peking duck can trace its origin in the Shandong, Beijing type of cuisine. If a person is looking for Chinese food that is done with an exotic mix of spices, then s/he can go for Sichuan cuisine. If looking for food cooked over the lightest taste available one can opt for Cantonese cuisine. A mixture of salty-sweet cuisine is found in Jiangsu cuisine. Zheijang cuisine boasts meticulously prepared dishes with blends of saltiness and freshness. Chinese food cooked Hunan style is usually with a pinch of sour and spicy flavor. Hunan cuisine on the other hand boasts a wide-array of delicacies while Fuijan Cuisine serve Chinese food mostly marinated in wine.
With the different categories of Chinese cuisine, one can have a worthy experience trying some, if not all of the categories.
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Last Updated ( Tuesday, 28 April 2009 )
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