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Chinese Food

Among the major ethnic food groups in the world, Chinese food ranks highly. It has its own unique attributes which make it one of the planet's favourites.

Chinese food comes in various types, depending upon the region of the country where one is planning to eat. There is some overlap in regions although specific regions have strong favourite food and ways to prepare them. Usually, the four types of Chinese cuisine are listed as Chuan cuisine, Yue cuisine, Huayan cuisine and Lu cuisine.

In Chinese restaurants in the UK, the food served is of a modified Yue type. This is the food of Hong Kong, Guangzhou and Shenzhen, the southern area of China. The Yue are said to eat anything that moves. They also like Dim Sum which is composed of small delicacies eaten at lunch time.

Although there are worldwide references to "all the rice in China", the Lu cuisine is based more on wheat flour than rice. Baking and steaming are favourite methods of cooking in this region which includes Bejing, Shenyang and Qingdao. Well-known favourite foods from this region include Peking Duck and Mongolian Hotpot. Pastries filled with vegetables and meat are among the regional favourite foods.

Chuan foods are among the spicier of Chinese cooking. Red peppers and pork or chicken which has been pickled before it is fried are common in this Sichuan regional cuisine. Cities which prefer this type of eating include Chongqing and Chengdu.

In Shanghai and surrounding areas, expect fish which is often stir fried in a wok. This is the Huayan style of Chinese food. Vegetarian dishes are also quite common in this part of China.

As a general rule, most Chinese foods are cooked in hot oil. If rice is served, it is often toward the end of the meal rather than during the meal. Do not expect much, if anything, in the way of deserts. Bean curd, called Tofu, is common and is prepared in any of several manners. Usually, the drink during a Chinese meal is tea or hot water.

To the Chinese, cooking is an art as much as dancing or painting are arts. If one goes to China for art appreciation, take along your chopsticks. It is wise to have your own in case you stop at a roadside stall to appreciate the local tastes in food. The Chinese consider it important to be well-fed before beginning any serious work. A satisfied stomach will not interfere with concentration on the job at hand.

Two basics are found in Chinese food. They are freshness and the ability to stir-fry the food. Although refrigeration is rather new in China, the people have found ways to obtain very fresh produce. They then cut it into small pieces to be stir-fried to perfection.

Westerners who go to China are often surprised that the Chinese use every portion of a plant or animal that they possibly can. They put a premium on not wasting food. However, they also use some ingredients that western cooks do not often consider to be food, things such as horse meat. Expect the tea which is offered at no extra cost to be green tea as they consider it to be healthier than black tea.

If green tea is outside your preference zone, there are local beers and soft drinks available in many places although the cost may be higher than one would expect. Tap water should not be chosen if you are not accustomed to Chinese water. Bottled water is usually available.

Usually, no upset stomach occurs from eating Chinese food. The hygienic quality is high in the country, even in the small local stalls which sell food. Eating local specialties in the regions are easy on the pocketbook as well since Chinese food is quite affordable.

Whether you want to taste the well-publicized Chinese foods such Peking Duck or the local ways that noodles are prepared, going to China and mingling with the people will help you to appreciate the Chinese art of food preparation.

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