In Chinese cuisine is dominated by rice, vegetables and soy. Meat and fish it is not used in such quantities as in other kitchens.
Four kitchen Considering the size of the country, it is difficult to speak of a homogenous kitchen. In China, there are four areas of regional cuisine: North School (Beijing, Shandong, Hainan), coastal (Fujian, Shanghai), continental (Sichuan, Yunnan), and south (Canton).
In the northern region of colder climates basis of food is not rice, and wheat. Typical dishes - it's pasta at once and cakes. Dominated by light and delicate dishes. Often added garlic and green onions are used delicate seasonings.
In the coastal region dominated by fish, seafood and light soups. Often there eating dishes of meat, poultry and fish, steamed vegetables and generously seasoned with soy sauce - a way of cooking called "red cooking".
In the interior of the continent is very popular spicy and highly seasoned food. Here is an sychuansky pepper - spice spicy taste which is acutely hot pepper. Most of the world famous Chinese dishes native to the southern region, from the vicinity of Canton. These dishes are light, delicately flavored and less greasy than other regions. Most Popular spices - soy sauce, fresh ginger, sherry and chicken broth. Do not use a lot of hot spices, as valued natural taste of major components. Many dishes are Cantonese cuisine prepared using the technique of fast food. Invented it long ago, in the days when the kitchen was not enough firewood. Small, equal size pieces of food fry a few minutes on a very hot oil. When frying foods need to constantly stir vigorously tossing them in a pan.
A typical product of Chinese food is mushrooms: black, so-called "cat's ears" a little shiny and crunchy and flavorful mushrooms with a delicate taste and pleasant smell. Other products that are used often - ginger, soy sprouts that have high nutritional value, Chinese cabbage, which are added to meat and fish dishes, anise, which has a sweet and spicy taste, which is added to vegetables, sauces and cakes. Popular as pasta in Chinese cuisine are four types: with eggs and flour with wheat flour (like spaghetti) with beans «Mungo» (transparent) and rice flour.