Chinese traditional cuisine differs greatly from that of Europe and is well-known throughout the world for its versatile wholesome dishes and attractive service. Chinese cuisine is divided into regional cuisines of which 14 are internationally recognised. They all differ not only in ingredients of certain dishes but also in methods of preparing them. But everyone who dealt with Chinese cooks must have noticed one thing they have in common - their qualification and skill.
For centuries many generations of Chinese cooks cultivated and perfected dishes as well as methods of cooking, decorating, serving and storing. No wonder the popular Chinese saying has it: "There is no such thing as inedible food - there are bad cooks." There are some common features of its cuisine as a whole which you might be interested to know.
Rice is the staple product and in South China it substitutes bread. In meat dishes meat constitutes 1/3 as to the garnish and vegetables. A certain quantity of ginger is added to almost any dish. Meat, poultry and fish is cut into pieces of the same size and shape as vegetables accompanyng it. They use fresh, pickled and dried fruit and vegetables. Milk, butter, marga - rine and cheese are not used in traditional Chinese cuisine. Pork and poultry fats, seasam, cotton and maize oils substitute butter and margarine. Special attention is paid to the choice of colours for decorating dishes and slicing in general.
Spirits or wines are served with hors d'oeuvres and hot dishes, no drinks are served with soups. Green tea is served at the beginning or at the end of a meal. Desserts prepared from lotus, seeds, nuts, berries and fruit are served between hot dishes.
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) For centuries many generations of Chinese cooks cultivated and perfected dishes as well as methods of cooking, decorating, serving and storing.
) Desserts prepared from lotus, seeds, nuts, berries and fruit are served between hot dishes.
) A certain quantity of ginger is added to almost any dish.
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