Beijing - China
Runweb.com
Friday 19 march 2010
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Recipesof the Chinese gastronomy
Proud of its culture of several thousand years, China has managed to impose its cuisine around the world. It is a country where there is not a kitchen but a lot, where every dish tells a story, where each ethnic group claimed its traditions and its art.
A table in the middle of a large turntable, a multitude of dishes accumulate in which everyone uses at will. That's the Chinese cuisine: the generosity and friendliness of a meal shared among relatives, where you can discover not just one but an infinite row of dishes and flavors indescribable for the novice. Sweet married to salty, spicy is the accomplice of the bitter. The sour flirts with the red pepper, garlic, coriander, star anise, spring onions, soy sauce, vinegar, onion... In the real fireworks colors, pre-cut meat are offered into small pieces in a creamy sauce that pecks on the end of wooden sticks, as if a metal band could spoil the fun.
In this section you will discover the extent of Chinese cuisine: snacks, hot and cold dishes, accompaniments, soups and desserts.
A table in the middle of a large turntable, a multitude of dishes accumulate in which everyone uses at will. That's the Chinese cuisine: the generosity and friendliness of a meal shared among relatives, where you can discover not just one but an infinite row of dishes and flavors indescribable for the novice. Sweet married to salty, spicy is the accomplice of the bitter. The sour flirts with the red pepper, garlic, coriander, star anise, spring onions, soy sauce, vinegar, onion... In the real fireworks colors, pre-cut meat are offered into small pieces in a creamy sauce that pecks on the end of wooden sticks, as if a metal band could spoil the fun.
In this section you will discover the extent of Chinese cuisine: snacks, hot and cold dishes, accompaniments, soups and desserts.
Snacks
Small snacks or what the Chinese call xiao chi is nibbling at any time of day or night. They occur most often in poor neighborhoods, in-Bouis Bouis or near alleys. The Chinese adore lamb kebabs cooked on the barbecue, baked beans and salty pancake with egg and coriander, toast and sweet sausages, roasted peanuts or boiled, and other easy snack to prepare. But as quick to swallow.
Cold dishes
Cold dishes are open part of the appetite or reduce a meal a little too rich. Very simple, they are raw or cooked and decorated mostly garlic, sugar, soy sauce, vinegar or mustard oil. Spinach noodle doused with a touch of wasabi oil, thin slices of beef marinated in soy sauce, or salad of tiger which is a mixture of peppers and sliced peppers, tomatoes and coriander chopped, you will wait until the main dishes.
Hot dishes
Hot dishes abound in China. Every province, every ethnic group has its own specialties. Meat, vegetables, fish declined in all their shapes and are paired with generous sauces, condiments, spices, herbs and various spices and varied. All served together during meals, hot food invite conviviality and can find several flavors at once.
Base or support
The accompaniments include anything that is not vegetables. As their name suggests, they are used to accompany hot dishes. They are most often made with white rice or stir-fry, noodles or fried patties into strips, ravioli of Baozi, buns, steamed and stuffed with meat, and stuffed pancakes to taste. The Chinese eat at every meal.
Soups
Soups have a special place in China. Unlike the West, they are most often served after a meal, in which case they replace the tea or water if the broth is clear and can cleanse the palate. Soups include also the Zhou, a kind of porridge made from rice or grains, which are swallowed at breakfast or over lunch. At that time, the Zhou are embellished with meat, eggs and vegetables.
Desserts
Desserts do not occupy a prominent place in Chinese cuisine. The meal can last for several hours in China, but they rarely finish on a sweet note.
