Chinese Cuisine

China is so vast, that their cuisine is diverse enough to be split into eight separate and unique culinary cuisines based on the different regions. Chinese cuisine is one of the world’s oldest and most varied cuisines. People there ate noodles two thousand years before the beginning of our era. Even today, each of the twenty-three provinces in the country has its own cooking style based on regional products and preferences. These include wild greens in the highlands and fresh, salty seafood on the northeast coast, as well as light, sweet Cantonese accents. People in Central China, where chilli peppers abound, prefer fiery, spicy food, while lamb is a favorite in Beijing. Variety is something that all Chinese people appreciate. China, like India and Indian cuisines, always serves numerous dishes per dinner, even on a typical weeknight. Texture fascinates the Chinese. The more fascinating and thus tastier an ingredient is, the more crunchy, rougher, more fibrous, or chewier it is. It’s also not a problem if an ingredient has a unique texture but a lousy flavor. The undesirable flavor is first eliminated by simmering the item for an extended period of time, and then it is wonderfully flavored with favorite Chinese ingredients like hoisin sauce, garlic, or five-spice powder. Garlic, ginger, five-spice powder, and toasted sesame oil, derived from white sesame seeds, are used as a flavor basis in many Chinese cuisines. Fermented foods have a strong flavor and aroma, therefore they’re normally used in tiny amounts or made into a dip. Pork is always mentioned when Chinese people talk about meat. Whether you’re into Szechuan, Cantonese, or less well-known Chinese cuisines such as Shandong and Hunan, our recipes will cover all the basics and beyond. With our guidance, you can experiment and learn how to master Chinese cuisine that goes far beyond the ketchup-based Chinese American dishes you thought were authentic.