Chinese cuisine Chinese cuisine consists of several

Chinese cuisine

Chinese cuisine consists of several kitchens: Shandong : as a whole more salty dishes and prevalence of light sauces. Sichuan: big variety of strong seasonings, spicy and burning.

Сanton: to define more difficultly in total differs easy processing of dishes and a boundless set of components. Yangchou: combination of the best elements of northern and southern kitchen; primary aroma of carefully chosen products is emphasized

TRADITIONS OF CHINESE CUISINE

Usually guests take seats at a round table, before everyone to be put the bowl with rice and sticks, and the main dishes take place on the rotating center of a table so everyone can try the pleasant dish with comfort, without disturbing neighbors.

The way of giving of dishes which offers traditional restaurant of Chinese cuisine is a little unusual also. At the beginning of a meal it is accepted to drink green tea. Then there are snack and hot dishes: sweet, salty, sharp to you will bring in process of readiness or all at once. Chinese cuisine is deprived of concept «the main dish» as is it is accepted with pleasure, gradually trying from different dishes. In conclusion of a meal pass to rice, and then – a broth (or soup) and again tea. Chinese cuisine recognizes such order the most favorable for an organism. Remember that to leave dishes unfinished in China it is considered unusual squandering.

HISTORY OF CHINESE CUISINE

Culinary art of China was improved throughout centuries. For 3 thousand years of the existence it got and that is important, kept all that valuable knowledge and the skills allowing the Chinese dishes to be considered as one of most useful and tasty. Briya. Savaren's known gourmet recognized only 3 kitchens into which number entered also Chinese (and also French and Russian). Russian cuisine Chinese cuisine French cuisine

The most ancient archeological finds testifying to rather high gastronomic level of Chinese, are found in the city of Anyang of the Province of Henan. That were bronze pots, knifes, kitchen boards, shovels, scoops and other utensils. In 770 -221 years B. C. - the period of Chuntsyu ("Spring and Autumn") and Chzhango ("At war kingdoms") in China there were public restaurants, and the detailed recipe-book about 1500 years ago was made. Already at that time culinary art was a subject of serious studying that partly speaks the special relation of Chinese to cooking

Chinese cuisine is specially created for sticks with which it is easy to pick up the small slices making a basis of dishes. In the north of China instead of rice can submit noodles and the rolls prepared on pair. The traditional breakfast represents rice broth with meat slices (or fishes) and vegetables. Have dinner at noon; have supper in 18. 00 -18. 30.