There are fan lovers for the Chinese cuisine all across the world. The popularity of the Chinese cuisine is increasing day by day in all parts of the world. The history and the way of cooking followed by the Chinese people have changed greatly and have undergone a number of transitions through these many years. There are variations made in the way Chinese food is prepared to suit the taste of the different customers in different parts of the world as some people may not like the real taste of traditional Chinese food. In this article some of the different varieties or style of cooking found in Chinese cuisine are discussed.
In effect the combined style of cooking in Chinese cuisine is greatly compared to the French cuisine for having made the greatest number of contributions to the world of food and food lovers. The whole Chinese cuisine shall be mainly divided into 8 main cuisine subdivisions. They are namely: Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine, Zhejiang cuisine, Fujian cuisine, Anhui cuisine and also the Hunan cuisine. Because of the great diversity found in the geography, cultivation and cooking style, each and every region have their own unique way of cooking and prepared items that tastes differently.
• Guangdong Chinese Cuisine: This great cuisine was the creation of the Cantonese in the Southeast part of China. This food is great to be fried, deep fried or even braised but it should not be greasy.
• Shandong Chinese Cuisine: Shandong is a province in the northeastern region of China. This area adjoins the Pacific Ocean and the main varieties are of sea food signatures. The dishes from this cuisine are said to be more salty, fresh, tender and even crispy. Most of the items ought to contain Chinese onion and garlic.
• Sichuan Chinese Cuisine: In this particular cuisine red peppercorns and chilli peppers are greatly used. This is also a Cantonese contribution. These ingredients greatly help to stimulate the taste buds and also counter the winter cold. Many restaurants in Noida serve the Sichuan cuisine foods.
• Jiangsu Chinese Cuisine: This cuisine generally uses or favors aquatic animals and their meat for cooking because the Jiangsu province is very much located near the Yangtze River and also the vast sea.
• Zhejiang Chinese Cuisine: This is a combination of the Hangzhou, Ningbo and the Shaoxing cuisines even though Hangzhou is the best known among the three.
• Fujian Chinese Cuisine: This cuisine style generally has a stress on the sweet and sour tastes of foods.
• Hunan Chinese Cuisine: This is similar to the Sichuan cuisine. But these dishes shall be easily made out by their saltiness, pungency and the sourness.
• Anhui Chinese Cuisine: These items are fresh, crisp and tender to taste. Much attention is given to the ingredients, dietary cure and also the natural taste.
In effect the combined style of cooking in Chinese cuisine is greatly compared to the French cuisine for having made the greatest number of contributions to the world of food and food lovers. The whole Chinese cuisine shall be mainly divided into 8 main cuisine subdivisions. They are namely: Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine, Zhejiang cuisine, Fujian cuisine, Anhui cuisine and also the Hunan cuisine. Because of the great diversity found in the geography, cultivation and cooking style, each and every region have their own unique way of cooking and prepared items that tastes differently.
• Guangdong Chinese Cuisine: This great cuisine was the creation of the Cantonese in the Southeast part of China. This food is great to be fried, deep fried or even braised but it should not be greasy.
• Shandong Chinese Cuisine: Shandong is a province in the northeastern region of China. This area adjoins the Pacific Ocean and the main varieties are of sea food signatures. The dishes from this cuisine are said to be more salty, fresh, tender and even crispy. Most of the items ought to contain Chinese onion and garlic.
• Sichuan Chinese Cuisine: In this particular cuisine red peppercorns and chilli peppers are greatly used. This is also a Cantonese contribution. These ingredients greatly help to stimulate the taste buds and also counter the winter cold. Many restaurants in Noida serve the Sichuan cuisine foods.
• Jiangsu Chinese Cuisine: This cuisine generally uses or favors aquatic animals and their meat for cooking because the Jiangsu province is very much located near the Yangtze River and also the vast sea.
• Zhejiang Chinese Cuisine: This is a combination of the Hangzhou, Ningbo and the Shaoxing cuisines even though Hangzhou is the best known among the three.
• Fujian Chinese Cuisine: This cuisine style generally has a stress on the sweet and sour tastes of foods.
• Hunan Chinese Cuisine: This is similar to the Sichuan cuisine. But these dishes shall be easily made out by their saltiness, pungency and the sourness.
• Anhui Chinese Cuisine: These items are fresh, crisp and tender to taste. Much attention is given to the ingredients, dietary cure and also the natural taste.
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