Introduction
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
Modern cuisine in China
Five Cuisines
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AnHui (near sea)
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Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation. |
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SiChuan
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It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. |
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ShanDong
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Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables |
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ZheJiang
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In general, Zhejiang cuisine is not greasy but has a fresh and soft flavour with a mellow fragrance. |
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Cantonese
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Cantonese cuisine, a number of ingredients such as sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion and sesame oil, suffice to enhance flavour, although garlic is heavily used in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odours. |
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