China is the most populous country in the world, along with the vastness and diversity of products and climate, leading to a clear difference between food culture regions. Therefore, the cuisine of China is extremely diverse and unique but still has its own characteristics of each region, rich and rich in identity, which have a great influence on the cuisine of Asian countries. .
It can be said that the sophistication in the dishes is the full convergence of incense, colors, the way to display and decorate. The delicious food must be beautiful, the aroma captivates the guests, the taste of the food is made from fresh ingredients, and the presentation is impressive. Besides, the dishes are also nutritious by the ingenious combination of food and medicine tastes such as nudibranchs, Chinese medicine …
The first Chinese cuisine is the Shandong culinary school. This is a province located downstream of the Yellow River, fertile land. Shandong is a Chinese wheat barley, vegetables and fruits are also diverse and abundant. All of these factors have created a unique, top Chinese cuisine.
Characteristics of this region’s cuisine are the bold, strong, fried, baked and steamed dishes with fresh colors, very eye catching. In particular, the dishes often use lots of onions, garlic, especially seafood dishes. Warehouse, sweet and sour carp are the two most famous dishes of Shandong.
As one of the four main schools of cuisine, Cantonese cuisine is constantly absorbing the essence of other schools and incorporating Western cuisine in its cuisine. Cantonese dishes are varied in composition and prepared in 21 different ways of cooking: stir-fry, fried, grilled, roasted, stewed, stewed, stewed, steamed, and so on.
Processing there. The dish should ensure 4 requirements of color, flavor, taste, shape and young without living, fresh but not raw, but without fat, stick without light. The dish also needs to be suitable for the weather, the fall and fall season need to be cool, the spring winter needs to be concentrated. In terms of coordination of ingredients and palates, Quang Dong people like the way of processing live. Today, Cantonese people love live fish and raw fish porridge.