The real chinese food
Chinese cuisine is one of the most widespread cuisines in the world, but we must say that, although there are Chinese restaurants and it takes away by any corner of the planet, not all the “Chinese food” eaten in the West or anywhere else in the world other than Chinese is really Chinese food.
The Chinese outside of China have adapted to Western tastes and offer menus that resemble the tastes of where they reside. No, the Chinese do not eat Chinese salad, or soft spring rolls, or sweet and sour pork and rice with peas and ham.
Chinese cuisine is much richer than we really know in the West, and with that idea we begin this article, to make our readers discover the Chinese food that is eaten in China.
The philosophy of Chinese gastronomy
In China, and by extension in all Asian cuisines, any nutritious product that is not poisonous is considered edible and therefore food in Asia. Thus, in China and Asia, food is consumed that is unthinkable in Asia due to moral or cultural prejudices. In the opposite direction it also happens.
It is common for algae (increasingly consumed in the West), dogs, turtles, frogs, insects, snakes, bamboo shoots, giant turnips, lotus leaves, etc. In Chinese cuisine, the effects of food on health are taken into account and food is used as a health remedy. Food is not only a pleasure for the senses, but it is a way of maintaining health.
Another important point in Chinese cuisine is to seek balance through the contrast of flavors, which is offered through the variations of dishes . The variety of flavors in Chinese cuisine is so intense that many Chinese citizens reproach that in the West all food tastes the same.
And a third fundamental element is seasonality. In China and Asia, perhaps because of the dependence of the primary sector, eating seasonal products is a philosophy. Seasonal products are richer, more nutritious and tastier. In China and Asia, the connection with nature through food is importantly sought .
The most common practices of Chinese cuisine
There is no decalogue or any written document as a tutorial that visualizes what the true Chinese cuisine is but it can show several unwritten rules that are always met.
One of them is to always cook vegetables. Traditionally, the Chinese consume all cooked and never raw vegetables in salad to avoid disease, since historically farmers fertilized the fields with human and animal waste.
Another of those unwritten rules is that everything is boiled in China, even water. In Chinese and Western Asian restaurants, fresh water can be served, but these are restaurants frequented by tourists. The Chinese in China usually drink previously boiled hot water.
And another important element of Chinese philosophy, another of those traditional customs is that of not serving many fried foods. Although in buffet restaurants it is common to see many fried foods, in China sauteed, stewed, braised, boiled or steamed dishes are more common. It is also usual to consume steamed or baked fish.
Dishes such as spring rolls, sweet and sour pork or lemon chicken, although delicious, are dishes created by eastern immigrants in the United States and are designed to please the western palate.
Traditional Chinese food styles
If we talk about traditional Chinese food we can basically talk about five different styles depending on the area of the different areas of the country.
North Peking cuisine is subtle, light and rich in good quality ingredients. Rice is not grown north of Beijing and other cereals such as wheat, millet and corn are own. The most emblematic dish is the Peking duck.
The Cantonese cuisine of the South is the best known outside the country. Steaming and wine, soy and ginger are the most common characteristics, as well as avoiding very intense and tasty flavors.
The cuisine of Fuijan del Este , in the east of the country, is a coastal cuisine, being in direct contact with the sea, and its seafood and fresh fish are very rich. In the western part of the country, Sichuan cuisine is rich in hot and spicy hot dishes: peppers, pepper and lots of oil.
Finally, in Hunan in the center of the country, the bittersweet and spicy flavors stand out. Fried, stews and stews are frequent. And yes, but not as coarse nor abundant as in western restaurants.