Background and Introduction Food
Chinese Chinese people have always regarded life as part of their culture too. There is an old proverb is cited even today — Food is the necessity of the people first. Delicious and nutritious food is the foundation of life.
In fact, home to most Chinese at the hearing of the other tend to disagree, how , but in the vernacular: Have you eaten? Everywhere in China, that is a big or small town, you can easily find Chinese restaurants take away. In fact, Chinese restaurants are often in cities around the world!
Food in China is a collective affair. Chinese cuisine is often taken all in a family with an emphasis on the ordinary courts. Only roll rice or bread are served separately, but had a common dish is important, as the soup.
It’s always a Chinese culture to accommodate any other meeting, while out for a meal and wait at each sitting before a meal can start. The oldest person or the elderly in the table will be part of the first bite, then the rest of the score is
Various Chinese Cuisine or cuisine
Chinese has always been part of Chinese culture for a long time. In fact, food is an important part of the Chinese people, culture and lifestyle. Given its long history, Chinese cuisine, the cuisine is heavily influenced by local history and geography.
Chinese food culture is a distant source and has developed over many centuries. Legend says that the culture of Chinese cuisine with Yi Yin, a positive and capable minister of the Shang Dynasty was about (15 to 11 century BC). One can see that China has started the culinary arts already in Shang and Zhou (about 11th century BC to 221 times).
Chinese food can generally be divided into South and North-categories. In general, the southern dishes emphasize freshness and tenderness. Because of the cold dishes in the north is relatively fat, and use vinegar and garlic is usually very popular. As for basic foodstuffs are concerned, people in northern China for pasta, pasta and other foods made with flour, while a majority in the south eat rice almost every day.
Over time, local varieties were significant for the Chinese courts, as the Northern food ( Lu or the dishes Shandong), the Southern food ( Yue or) Cantonese cuisine, food, Chuan (Sichuan dishes) were Huai Yang (Yangzhou) and vegetarian dishes and recipes supplied for each type of food. There are four kinds of food ancient China: Sichuan, Cantonese, Northern (Beijing and Shandong) and Huaiyang. Later, eight species gradually Tang and Song Dynasty (Beijing, Sichuan, Cantonese, Jiangsu, Zhejiang, Anhui, Hunan and development teams Fujian). Each group has its own history and unique techniques.
