Here, simple recipes for Chinese dishes, the taste and sight, but not conceding restaurant food.
Cooking of China began with the emergence of Chinese civilization.
The Chinese created the subtle ways of cooking, at least 3000 years
ago. This is evidenced by archaeological finds (bronze pots, knives,
kitchen boards, shovels, scoop, etc.) in the city of Anja Henan. Even
during Chuntsyu ( "Spring and Autumn") and Chzhango ( "warring
kingdoms") - he was 770-221. BC. e.) - China began to appear in the
restaurants for the general public, and about 1500 years ago, was
written by the world's first culinary book. Today, the Chinese cuisine
enjoys more than 1 billion people - as in China itself, and in
Singapore, Hong Kong, Aomyne, Thailand, Japan and other countries in
the region. A lot of Chinese restaurants in the United States -
especially in the cities of the west coast of the country. Perhaps the
number of his supporters to Chinese cuisine ranks first among the
cuisines of world significance - the Russian, French, Indian, Italian,
Spanish, Central. But, despite the fact that a third of humanity enjoys
Chinese cuisine, it is very isolated and does not have any noticeable
impact on other culinary schools. Indeed, if almost any cookbook,
published in our country, along with traditional recipes of Russian
cuisine are well represented sample of European, Caucasian, Arab, and
other cuisines, the recipes for Chinese dishes in this book you will
not find.
Home and restaurant dishes of Chinese cuisine can taste only in
specific food establishments. This "arrogance" of Chinese cuisine
because of its very venerable age. The system of methods and techniques
of Chinese cooking has finished in the form of several thousand years
ago, and all its subsequent history was on the road to consolidate
separate rules and specifying technological features. All of these
ancient techniques are based on a careful hand-processing products.
Food operations in the Chinese cuisine is not amenable to
mechanization. Therefore, in this age of permanent shortage of time the
Chinese cuisine is the heritage of Chinese and disparate lovers,
foodies outside of China. Many attribute the relative proliferation of
Chinese food specificity of its dishes. In doing so, especially with a
view of unusual products and unusual combinations. This is true only in
part. The point is that the originality of Chinese food reached the
processing of the raw materials, rather than by the raw material, is
little different from our usual products. Favorite Chinese food
products - vegetables, mushrooms, fish, pork, chicken, flour, sugar,
vegetable oil. Unusual combinations of products are so well performed
that they never push on appearance, aroma and taste, even if the bias
applies to the whole new way.
In China, there is a saying: "The Chinese do not attach particular
importance to clothes, but prefer a delicious meal." This is untrue.
Require a thorough, careful, and sometimes even jewelry labor skills to
cook and make nice food is in China this art, which includes very, very
seriously. The Chinese are not familiar with our concept of "snack"
because eating them is considered as the time of initiation of the
culture of the nation, the main theme of the formation of which was
"patience and deliberation." Many Chinese like and know how to prepare
themselves. In doing so, they scrupulously observe all the requirements
of a prescription. And it is legitimate, because it is a specific
technology makes Chinese dishes. Without a clear follow its rules, even
of Chinese food products are not produced in Chinese, with Chinese
flavor and taste. With regard to specific Chinese products, with which
the majority of our compatriots is connected about Chinese food - shark
fins, snakes, preserved eggs, bird nest, sea scallops, pheasant, and so
on - that for a daily meal of Chinese are no less rare than for us. The
point is that the cuisine of China is always very clearly divided into
imperial and vulgar. These exotic products prepared at the table of
rulers, a simple human costing simple food, most of which were
vegetables, beans and rice.
