China (food) China's food is very unique and traditional. Grains are the main food in China. Rice is the favorite grain among the people in the South. In the north, people prefer wheat, which they make in to bread and noodles. Corn millet, and sorghum are also eaten.
Vegetables, especially cabbage and Tofu rank second in Chinese diet. Roasted sweet potatoes are a popular snack eaten by the Chinese. Pork and poultry are the favorite meats in China. The people also like eggs, fish, fruit, and shellfish. Chop Suey originated in China.
Chop sticks and soup spoons are served as the only utensils at a Chinese meal. Tea is the traditional Chinese beverage. Ice-cream has gained popularity in China. Food from the East and Southeast coastal areas includes fish, crabs, and shrimp. The spiciest foods come from Sichuan, and Hunan. The texture of dishes is prized in China, as with sharks fin, and some have such unusual ingredients such as snakes.
Food in China is mostly stir-fried rapidly in oil at a very high temperature. Fujian Cuisine is famous for delicately cooked fish and crabs for soups and for flavorings such as soy-sauce. Breakfast in China may be rice porridge, chicken noodle soup, or deep fried pastries that taste like donuts. In China the people's favorite lunch time foods include egg rolls, and dumplings filled with meat or shrimp. A typical Chinese dinner includes vegetables with bits of meat or seafood, soup, and rice and noodles.
A Chinese cuisine has definite rules for the appropriate combining of the ingredients into dishes, and dishes in to an appropriate meal. A typical home meal for no special purpose might include boiled rice, soup, steamed fish, and stir-fried pork with vegetables. Each dish is in a separate category. 1. The cooking method 2. Appearance 3.
Texture. Main ingredients are all different. Asian individual dishes, flavors, textures and ingredients should complement and harmonize each other, rather than being the same. Food must strike attention in good cuisine cooking. Chef Martin Yan is the best of Asian Chefs.
He has his own t. v. show called "Yan Can Cook" which now airs in 70 countries for the past 19 years. He recently took a trip to Boston to have a cooking duel with a French chef named Jacky Robert. In Boston Yan turned similar sets of ingredients into magnificent French and Chinese dishes.
Yan says "You don't want to confuse people because you basically make a mess." Yan says "Cooking is not just a science, but also an art." Yan chose a Boston favorite as an illustration. He said "Lobster with a black bean and garlic sauce with just a touch of butter and spices: delicious, but add hoi son and plum sauce and you can not taste anything. Yan cautions against the word fusion today. Yan says he incorporates Yin and Yang in his cooking where ever possible.