Chinese cooking style is a combination of various sides associated with the geographical, historical, and even culture. Therefore cuisine in China is a harmonious integration of the taste, aroma, color, and shape. For the process of cooking, Chinese cuisine is very diverse, the various ingredients and seasonings and cooking skills ranging from simple to complex is an amazing process. The method used a lot of cooking boiling, braising, stewing, frying, steaming, crispy, baking, and boiling and so on.
Viewed from the side of the region, Chinese food is divided into four cooking styles:
This cooking style is the most popular. From chicken, seafood to vegetables and fresh fruits are cooked by frying and sauce combined with the resulting dish full of flavor. Cantonese cuisine in general is the best choices, for example, a typical Cantonese lemon chicken. Cantonese cuisine usually uses fresh ingredients to become lighter, not too much containing oil.
Szcehwan and Hunan provinces. Rice-based foods, partnered with several dishes are really spicy. Spicy flavor of Sichuan cuisine comes from chili peppers - dried and powdered - as well as black pepper is grown only in the area. The western and eastern sides have dishes that are dominated by seafood and fish.
Cuisine from northern regions of the most famous is from Beijing, Shandong, and Tianjin. Mutton and lamb is also a regional dish from Beijing, without pork because the majority of the population is Muslims. Cuisine from this region much use of spices likes garlic, vinegar, salt, coriander, and green onions. One of the most famous is the Peking duck.
Many dishes in Chinese cuisine prepared to a small, dianxin - or better known dimsum - is one of them. It is usually eaten as a breakfast or brunch. Small size makes them easy to pick up with chopsticks. Some foods, like fish, served whole and visitors who wish to participate need only to use chopsticks to break up the fruit and eat them directly.
Some of the most popular and well-loved Chinese cuisine food offerings include: noodles (fried and plain), stir-fried vegetables, dumplings (fried, broiled, or as part of a plate of soup), hot pot of soy milk, Peking duck, sticky-sweet or good with meat-based stuffing, steamed bread, stuffed or coated with rice, pickled vegetables, hard boiled eggs, seasoned tofu, rice porridge and tea.