The different cuisines in China
The importance of cooking in Chinese life
Cooking occupies a special place in Chinese culture. Whatever their origins or their social standing Chinese people are passionate about their cooking, and not afraid to show it. Food is a sign of social belonging, even a question of honor. This is seen as much during festivals and special occasions, which have their special feasts and particular food, as when a Chinese host receives a guest. Thoughtfulness and abundance are essential.
The main characteristics of a Chinese meal
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Everywhere in China cooking is about achieving a balance : between hot and cold, between the colors and the textures, and between the five basic flavors (salt, sweet, sour, bitter, spicy). The meal is usually taken at a round table, on the top of which is a turntable on which the dishes are put, which creates an atmosphere of friendly sharing. No knives or forks, only wooden or porcelain spoons and the traditional chopsticks. There's nothing like a trip to China for getting used to using chopsticks!
Tea is not only the most common drink in China, it's a real institution. Its preparation is an art - they don't talk about the tea ceremony for nothing - and its consumption, on a daily basis for its numerous virtues, requires you to obey certain "rules" (smell the tea when it is offered to you, drink it slowly, thank your host discreetly, etc.).
The different cuisines: region by region
Everyone who loves food agrees that Chinese cuisine is one of the most varied in the world. In fact, it's better to speak about Chinese cuisines in the plural, rather than just one cuisine because that would hide the particularities of each region. Generally, people say the north is salty, the south sweet, the east sour, and the west spicy.
The different ways of cooking are often divided into 8 regional groups (the most influential and representative), which are then regrouped into 4 families : the north-east (Shandong) which is associated with Beijing, the south-east (Jiangsu, Anhui and Zhejiang) which are associated with Shanghai, the south which is associated with Canton (Fujian, Guangdong) and the south-west (Hunan and Sichuan). Geography, climate, resources, and other influences are also elements that define the particularities of regional cuisines.
When it comes to starches, southern China mostly uses steamed rice, without flavoring and slightly sticky; whereas the north prefers wheat flour, mostly eaten as pasta (usually noodles ), pancakes or steamed bread.
On a global scale, the cuisine of the south has a better reputation. Fresh products and steam cooking are its keys. In this way, all the flavors and products are distinct. Some particularities: the south-west is a little more perfumed and spicy, while the south-east is fresher and lighter (fish, vegetables). The north-west is distinguished by its Muslim influences, while the north-east is characterized by a rich, copious cuisine, with a lot of strong flavors (garlic, vinegar, soy sauce). In the west, where the Tibetan plateau and the Himalayas have a harsher climate, food is mostly based on butter and yak meat.
