The Cuisine of China

Chinese cuisine is considered both a craft and an art and it has been developing and getting richer since the oldest of times. During the reign of Emperor Fu (20 centuries BC) the Chinese people learned how to fish and hunt and agriculture and cooking began their evolution. During the Chou Dynasty Chinese cooking and food decorating gained the status of high art.

The principles of Confucius promoted the etiquette of food and the joy it can bring. Taoism promoted health and hygienic aspects of cooking, as the body should be searching for longevity. Therefore Chinese cuisine doesn’t include unhealthy food and most dishes are low-calorie and low-fat. The Chinese also explored numerous kinds of herbs, spices, seeds, roots and plants and used them in natural traditional dishes and all aliments that the Chinese consume have both a physiological need and a spiritual one, as they can bring joy, prosperity or happiness.

There are many different cuisines within the territory of China such as North-western (or Mandarin) and North-eastern, Jian-Huai, Cantonese cuisine, Hunan. Szechuan, Fuijan, Yunnan, Hainan, and Hakka just to mention some. These world famous cooking styles have evolved in other regions as well – Taiwan, Nanyang (Chinese Diaspora in Southeast Asia) and there is also the individual cuisine of Hong Kong. Cantonese is among the most famous Chinese cuisine and is represented by seafood, poultry, and the dim sum (meaning touch of heart), made of pastries and dumplings. In the hot Northern regions wheat is consumed and used for noodles, steamed dumplings, pancakes, pork (Mu Shu Pork) and mutton (Mongolian Hot Pot). In the province of Szechuan garlic and onion are used a lot and in Eastern China both rice and wheat are consumed in Chinese bread, noodles, soy sauce and congee (rice gruel similar to porridge).

Chinese appetizers can consist of: dumplings, crispy dishes, cookies, toast, lotus flowers, rice, chicken wontons, pot stickers and tamari roasted nuts.
Appetizers:
Chicken-Rice Rollups – In a large bowl combine chopped cooked chicken, cooked rice, drained and finely chopped water chestnuts, cheddar cheese, chopped celery, sour cream, onion, chilies, chili powder, salt and pepper sauce. This rice mixture is then placed by tablespoon full in the center of wonton skins. Each wonton skin is then folded over the filling, rolled up and sealed. Oil is heated in a deep fryer or heavy saucepan and the rolls are fried a golden brown. Drained on paper towels and served.
Chinese Mushrooms – Remove stems from large mushroom caps. Then ground pork is mixed with chopped Chinese salted turnip (chung choi), soy sauce, chopped and drained water chestnuts, salt and sugar in a large bowl. The mushroom caps are filled with this mixture and steamed for about 30 minutes and served.
Most Chinese soups are named after the vegetable names that they contain, although they are almost all based on meat, especially chicken stock.

Soups:
Beef and Rice Soup Oriental – Cubed beef round steak is browned. Then beef broth, soy sauce and pepper are added. This is brought to a boil in a soup pot. Covered and simmered for 30 minutes. Then rice is stirred in and simmered until rice is tender. A can of chopped chop suey vegetables is added. Once the soup is ready a raw, beaten egg is stirred through the soup.
Chinese Chicken Noodle Soup with Spinach and Garlic Chives – A whole chicken is cut up into large pieces and put to boil with water, crushed ginger root, scallions and Chinese rice wine or dry sherry. Simmer about 2 hours then add spinach and garlic chives.
Chinese salads are light and high in nutrients. Salads are topped with dressings, such as soy sauce with parsley, lime juice, sesame oil, peanuts and chillies.

Salads:
Chinese Chicken Salad – Chicken breast halves are cooked and dices, a head of lettuce is torn into small pieces, green onion, celery, chopped walnuts, sesame seeds and Chinese noodles are added. Then sugar, rice vinegar and peanut oil are added and the salad is tossed.
Chinese Cucumber Salad – Soy sauce, rice vinegar, sugar, oil and pepper flakes are mixed together. Then tossed with thinly sliced cucumbers and bell pepper and chilled.

Vegetarian dishes:
Chinese-style Fried Rice – Six eggs are beaten in a bowl with spring onions, soy sauce, and ginger. Oil is heated in a wok and onion is added and stir fried. Egg mixture is poured in and let cook for 10 seconds. Then the egg mixture is folded over and lightly scrambled until cooked through. Cooked rice and extra soy sauce is added and stir fried breaking the egg into smaller pieces. Then Chinese cabbage is added and stir fried until well combined and rice is heated through.
Vegetable Stew – Add onions, leeks and elephant garlic to a pot coated with butter. Add carrots, celery, tomato sauce, black beans, Chinese cabbage and potatoes. Add vegetable broth, dried oregano, basil, freshly ground pepper, celery salt, cayenne pepper and 2 bay leaves. Simmer for about a half an hour. When ready sprinkle with parmesan cheese.

Meat dishes:
Chinese Ham Stew – Wood ear mushrooms and garlic cloves are soaked. Then the mushrooms, garlic, soy sauce and water are added to a pork leg cut into bite size pieces and cooked on low heat until pork is tender.
Chinese Roast Pork – A bone-in pork roast is marinated in soy sauce, honey, sherry, garlic and ginger for about 8 hours. Then pork is baked for 1 hour with the marinade and afterwards wrapped in foil and baked for another one and a half hours.
Peking Pork Chops – On top of thick cut pork chops place a mixture of ginger, brown sugar, soy sauce, ketchup and garlic. Cook for 4 to 5 hours.

During the meal Chinese people usually don’t drink because they believe drinks interfere with good digestion. Sometimes light drinks such as water or tea are consumed during dinner. At the end of the meal tea is served. Chinese tea is divided into 8 categories: green, oolong (iron guan yin, lone bush), black (pu’er), red (tian, qi men), white, yellow, flower and compressed (peg top). Other drinks that are served are soy milk and usually drunk at breakfast, soybean milk drink, lemonade and scorpion.

Chinese Cucumber Salad
Ingredients
1 tbsp soy sauce
¼ cup rice wine vinegar
1 tbsp sugar
1 tbsp vegetable oil
1 dash sesame oil
1 tsp red pepper flakes
2 cucumbers, seeded, thinly sliced
1 small red bell pepper, thin sliced
Directions
1. Mix soy sauce, vinegar, sugar, oil, and pepper flakes.
2. Mix in cucumbers and bell pepper.
3. Chill.
Chinese-style Fried Rice
Ingredients
6 free-range eggs
⅔ cup finely sliced spring onions (scallions)
2 tablespoons light soy sauce
1 tablespoon finely diced ginger
2 tablespoons vegetable oil
1 small red onion, finely diced
4 cups steamed rice
1 tablespoon light soy sauce, extra
1⅓ cups finely shredded Chinese cabbage leaves
Directions
1. Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.
2. Heat oil in a hot wok until surface seems to shimmer slightly.
3. Add onion and stir-fry for 30 seconds.
4. Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1½ minutes or until almost cooked through.
5. Add rice and extra soy sauce and stir-fry for about 1½ minutes, using a spatula to break up the egg into smaller pieces.
6. Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.
7. Transfer rice to a platter and serve.