Taste of China Recipes
Chinese cooking is one of the greatest cuisines in the
world ... and one of the most popular outside of its homeland. Peking
 and
Cantonese style cooking are similar in its origin but they have different
tastes. Peking style is predominantly fried dishes and Cantonese is more
steam dishes. This web site covers both styles of cooking, giving you the
choice of both fried and steamed dishes. Stir fry cooking is a common
feature throughout the various regional cooking styles of China.
The delights of Chinese cooking has taken the Western culture by storm
because everyone knows just how good, and how economical Chinese food can
be. What is appreciated by the public at large is just how very easy it is
to create the same meals, or even better ones, in your own kitchen, so that
the joy of eating Chinese style can be experienced regularly rather than as
an occasional treat.
The art of Chinese cooking does not, contrary to popular belief, present
any real difficulties as you'll quick to discover as you try one or more of
the recipes below. Most of the ingredients in Chinese recipes such as bamboo
shoots, bean sprouts, water chestnuts and so on may be readily purchased
from most general food stores and supermarkets, and even online!
Chinese food is deliciously tasty and the variety of flavors is so
cleverly contained in each dish that there is nothing incongruous in the
serving of meat and poultry in the same course. As the result, both cooking
and eating Chinese food can be pleasingly adventurous. Besides looking
highly decorative and tasting superb, food prepared in Chinese manner is
also most nourishing, retaining all its vitamins with quick, minimum
cooking.
The reward of cooking Chinese are obvious to anyone who has ever eaten a
well cooked Sweet and Sour Pork, or been sustained by a succulent Chow Mein.
|
| Dim Sum |
| Originally a Cantonese custom, dim sum is inextricably linked to the
Chinese tradition of "yum cha" or drinking tea. Travelers
journeying along the famous Silk Road needed a place to rest, so
teahouses began springing up along the roadside. Rural
farmers, exhausted after long hours working in the fields, would
also head to the local teahouse for an afternoon of tea and
relaxing conversation. Still, it took several centuries
for the culinary art of dim sum to develop. It was
originally considered inappropriate to combine tea with food -
in fact a famous 3rd century Imperial physician claimed this
would lead to excessive weight gain. However, as tea house
proprietors began adding a variety of snacks, and the tradition
of dim sum was born. |
|
|
