Tag Archives: Cooking

What is “Real” Chinese Cooking?

To Americans, the most familiar of Eastern cuisines undoubtedly is the Chinese. Every large U.S. city has its Chinese restaurants, sometimes scores of them, as in New York and San Francisco, and often first-class. In smaller cities, especially in Western states, a Chinese restaurant may well be the best place in town, not only because everyone seems to like chop suey, but because a good Chinese cook can whip up a Yankee steak or a Southern fried chicken as expertly as he stir-fries a lobster.

In the Orient itself, Chinese restaurants dominate the public dining scene from Myanmar (Burma) to the Philippines and on across the Pacific islands to Hawaii. Again, they are apt to be among the best available. Moreover, Chinese cookery methods have invaded other native cuisines to the extent that Indonesian food, for example, could be described as tropical Malay spiced by India and cooked by China-and then served up a la Dutch.

It happens that Guangzhou (Canton) was the first port to be opened to foreign trade by the old Empire, and it became the embarkation point for the great emigrations of Chinese fleeing the famines of the mid-19th century. The restaurants the emigrants established abroad reflected their southern China origin. What most American and European identify as “Chinese food” is more accurately labeled “Cantonese.” This has led to arguments.

The Old China Hand who spent years in the international circles of Beijing or Shanghai insists that the southern style is not all there is to Chinese cuisine. Of course, Beijing and Shanghai are about as far and as different from Guangzhou (Canton) as New York from New Orleans. Continental in size, China has as many diverse ways of preparing food as does the continent of Europe. At least five major regional cuisines are recognized by gourmets, plus some subsidiary schools. All are “real,” but the north-versus-south dispute implies a class distinction.

The Old China Hand’s upper-class Chinese friends in the northern cities naturally served them the specialties of their own region. On the other hand, large numbers of the Chinese who went abroad were coolies. It was easy to jump to the conclusion that northern food must be the cuisine of the elite, southern food fit only for peasants and the poor. This ignored the fact that even the poorest coolie knew how to
enjoy good food, and ate it when they could afford it.

There is a saying in China, “to be born in Suzhou, to eat in Kwangchow (i.e., Canton), to dress in Hangzhou, and to die in Liuzhou.” For Suzhou is known for beauty, Guangzhou for food, Hangzhou for silk, and Liuzhou for wood for making coffins.

Besides, the majority of the Chinese restaurants abroad are Cantonese. Though this may be due to the fact that most of the Chinese abroad are Cantonese, I think it is also due to the fact that Cantonese cooking is broader in basis and can be “international” in taste. Canton has also at its disposal a greater variety of seafood and so has the advantage of creating more dishes than any of the other schools. Therefore it is only fair to put the Canton school at the top.

According to experts, the Guangdong (Cantonese) cuisine holds a position akin to the French in Europe-the haute cuisine; others are good, but this one is better. When a Chinese emigre opened a restaurant and called it “Cantonese,” he felt he was putting his best foot forward-just as an American opening a restaurant in, say, Brazil might dub it the “New York” or the “New Orleans” but probably not the “Omaha.”

Nevertheless, each school of Chinese cookery has its staunch adherents. The above will by no means satisfy the Old China Hand, and the inquisitive modern gourmet will want to try them all. So we will briefly identify the major cuisines and wish you luck in telling them apart.

Notice the conspicuous absence of any “Beijing” school. China’s capital, like Washington, D.C., has borrowed its cuisine from neighboring provinces. The so-called Mandarin style is mostly from Shandong.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involved teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

Why Cooking Your Own Healthy Chinese Food at Home Makes Chinese Weight Loss the Right Choice

Does Chinese weight loss or any kind of weight loss program related to following a Chinese diet work at all? Magazines and books around the world are filled with articles and stories about using Chinese tea, herbs and even traditional Chinese medicine to help you lose weight. However, like most weight loss programs out there, there are a few things that you do need to keep in mind. Chinese weight loss is possible by following a traditional Chinese diet, no I am not talking about Chinese buffet food, and this really is the key to how most Chinese people manage to maintain a healthy weight regardless of their age. Eating right is the key to an effective Chinese diet program and you can make your own Chinese diet food easily once you know the basic principles to follow and the kind of food you should be cooking.

Balance is vital. Chinese meals follow this basic principal because it not only works but also makes perfect sense. If you visit any fast food restaurant, what will you see? Most of the time, you’ll see people eating meals that are completely out of balance. They have very few vegetables, if any at all, and usually a lot of meat. It makes sense that if you want to lose weight you need to be eating food that is not only healthy but also in the correct proportions. Too many people have grown up eating meals that consist of large chunks of meat and very little of anything else. It is no wonder that many find themselves overweight later on in life. Healthy, traditional Chinese meals have the correct portions of meat, vegetables and everything else that goes into making a proper weight loss diet plan.

Another point worth mentioning about the average Chinese person’s diet is that the bulk of the food they eat is not processed or prepared in advance. Everything they cook and eat is as natural as possible. Obviously this doesn’t mean they don’t splash out on things which aren’t exactly great for your body, MSG for example, but on the whole traditional Chinese food is as natural as it can be. It might not sound like much but if you are stuffing processed and prepared food into your body day in and day out, then trying to lose weight will be difficult at best. You are what you eat and the first step to losing weight is making sure you are eating right. Chinese people manage to stay so thin because their meals, on the whole, are as natural as possible.

The good news is that you don’t have to be Chinese to enjoy the benefits of Chinese weight loss or diets. You can easily cook healthy and great tasting Chinese food at home that will help you to plan your own diet and meal schedule. Healthy weight loss Chinese diet food doesn’t have to cost the Earth once you know how to cook it from your very own kitchen.

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Chinese Cooking – Insights For Beginners

From the cosmopolitan New York in the West to the charming, fascinating Kolkata in the east, most important cities in the world today have their own China Town-home to the Chinese immigrants, who create independent and almost self-sufficient townships for themselves, producing and selling their wares ranging from leather goods, handicrafts, apparel, and most significantly, a whole range of mouth-watering delicacies which are delectable to taste and impossible to resist! Chinese food ranks among the world’s most favored cuisines.

Like other Asian foods, Chinese food involves cooking with a lot of vegetables, various types of meats and a wide range of sauces and oils that give the food its distinctive flavor. Onions, ginger and garlic form the base of many preparations and traditional Chinese cooking involved the use of lard as the cooking medium, but increased awareness about health and fitness has led to a shift to better oils like sunflower and groundnut oil. The oil content in most foods remains low, therefore, it does not seem heavy to those eating it. It is quick to digest, which explains the frequent small meals eaten by the Chinese. The essence of Chinese cooking lies in using high heat for cooking, adding ingredients only after the oil has been heated till smoking point. Stir-frying the vegetables this way leaves them tender-crisp with the original color retained, and its nutritive content locked inside.

The variety of foods consumed at a time, makes the cooking quite elaborate and each step quite time-consuming. Chinese food tastes best when cooked fresh just before serving, though the chopping and boiling can be done before. The final dish tastes best only if the vegetables are cut to perfection in thin slices for some and chunks for others, the rice has to be boiled till just soft, and noodles when boiled, must not lose their firmness. Overcooked ingredients will never taste like Chinese food at all.

Popularly used vegetables for preparing a Chinese meal include bamboo shoots, mushrooms, cabbage, carrots and beans, capsicum, bean sprouts, corn, peas, and spinach. The flavor enhancers include onions, ginger, garlic, parsley, chilies, a dozen sauces, and monosodium glutamate, which is now discouraged from use due to its high sodium content. A recent trend has been to use a lot of tofu, a cheese-like extract from soymilk. It is a perfect substitute of meats for vegetarians.

The Chinese are great meat eaters and can actually eat the meat of any living thing that moves! The starters and the main meal will have various types of meat from beef, pork and lamb, to chicken and seafood. Shell foods like crab, shrimp, oysters and clams are a delicacy. But now one finds that the Chinese menu varies from place to place depending upon the meal preferences of the residents.

A typical Chinese meal starts with appetizers, salad and soup, each with its fair share of vegetables and meats. The appetizers can be fried or steamed. With the present wave of vegetarianism many preparations are made without meat, but taste just as good. The main meal would include, rice, noodles or both to go with a meat dish, stir fried vegetables and some seafood. The meats are often served boneless, and the fish is even served whole.

Chinese food goes well with wines, but the perfect accompaniment is endless cups of fragrant Chinese tea. The tea helps to dilute the oil content of food and makes it easier to digest. The meal can be ended with some plum brandy or a dessert of sweet pancakes or deep fried fruits.

There is perhaps no city or town that does not have a Chinese restaurant within driving distance. This only goes to show how popular Chinese cuisine has become. It certainly ranks amongst the more nutritious cuisines.

Article Source: http://ezineseeker.com/?expert=Anu_Seth

About Chinese Cooking

Chinese cooking has a main feature diversified by color, aromatic and excellent taste. There are 5 elements of flavors-sweet, sour, bitter, pungent and salty which are different with Western cooking of the additional one of the special spice flavors that is pungent. Chinese believe food is the most appreciate and important in their life “Hunger breeds discontent” and this is the culture of Oriental Chinese Cuisine. This traditional culture believes and home cook recipes was bringing Chinese cooking continuing developed in the highest level.

Basically, each daily meal should have basic “3 dishes 1 soup” with the rice for home cook recipes but the celebrities additional dishes will be eaten. There are 8 types of staple foods in Chinese cooking recipes. Rice is the major staple food in the Chinese cuisine and normally eaten in form of steamed rice. In Chinese, Pasta was called as Noodle which is the secondary staple food. There is plethora of size, shape and texture of noodle and normally either come with dry or fresh. The famous noodle is called “Sou Mian” which the noodle type is long, slim and soft. During the birthday date, Chinese people especially the eldest will eat this “Sou Mian” because Chinese believe it will bring longevity and healthy life. Besides that, soybeans, wheat, vegetables, herbs, seasoning and desserts are the staple food in Chinese cooking. The famous seasoning sauces are soya sauce, oyster sauce, rice vinegar, fish sauce, fermented tofu (furu) and hoisin sauce. For the spice types, ginger, white pepper, garlic, spring onion and sesame oil are usually used in Chinese cooking.

Chinese cooking methods can cook in technique quick time or prolonged time. For the quick time and easy cook meal’s methods are boiling, braising, scalding, frying, sautéing and dressing. For the prolonged time methods are stewing, simmering, steaming, decoction, roasting, smoking and marinating. The most common for preparing vegetables are boiling, braising, sautéing and dressing. For meats and chicken cooking methods are braising, frying, sautéing, stewing, decoction, roasting, smoking and marinating. Simmering are the special methods of cooking which is also called double steaming and is normally use for cooking the soups with herbal medicine. Except the simmering method for cooking soups, decoction method also is the common method. Besides that, sometime the Chinese cooking will combine the cooking method to make the Chinese cuisine be more appetizing, delicious and exotic.

Chinese cooking recipes are related with the province or region. There are 8 major region cuisines such as Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shangdong, Szechuan and Zhejiang. Cantonese, Szechuan, Shangdong and Jiangsu are the best well known in the world. Cantonese region cuisine is more to ingredient pork, beef, chicken, organ meats, chicken feet, duck tongue and snails. Steaming and sautéing are the most favorite cooking methods. The famous dishes are Dim Sum, Chinese Steamed Egg, Cantonese Fried Rice, Sweet & Sour Pork, Steamed Spare Ribs with Fermented Black Beans, Blanched Vegetables with Oyster Sauce, Wonton Noodle, Beef Chow Fun and Black Sesame Soup.

Spicy and pungent flavors are the most unique for Szechuan region cuisine. Garlic, chili peppers, peppercorn (huajiao) and Zhitianjiao, peanuts, sesame paste and ginger are most common used ingredients in Szechuan cooking. The famous dishes are Kong Po Chicken, Mapo Dofu, Szechuan Hot Pot, Spicy Deep Fried Chicken and Dan Dan Noodle. For Shangdong cuisine is the north part of China cuisine which also called as Lu Cuisine. Seafood such as scallop, prawn, clam, sea cucumber and squid are the most famous ingredient in Shangdong cuisines. Tenderness and freshness are most suitable to describe Jiangsu cuisine. Jingling Salted Duck, Crystal Meat, Triple Combo Duck and Dried Duck are the famous dishes for Jiangsu cuisine.

Nowadays, Chinese cooking become popular for people around the world because of the unique taste and plethora choices. Every authentic dish is art of balance and its look like tricky.  But actually it is just a simple and easy cook meals with sautéing or stir frying at the work and different important Chinese cooking recipes ingredients. You may try to learn it now for Chinese cooking and I assure you the Chinese food aroma will be around your home.

If you never know how to cook for Chinese dishes, don’t worry about it. Please log in the site http://www.chinesecookingrecipes.net/ provide the simple steps from where to buy the ingredients with fresh and cheapest price, how to choose ingredient, how to prepare ingredients with images show and simple direction to cook. Just follow the FREE cooking recipescooking recipes and easy steps, you also can cook for an awesome yummy Chinese foods. If you have any good recipes about Chinese food, don’t forget to share with us by just click “Submit Recipes”.

Healthy Cooking – “CHICKPEA SALAD” Part-3 (28 Nov 2011) Health TV

Healthy Cooking – “CHICKPEA SALAD” Part-3 (28 Nov 2011) Health TV. It’s a live program with Amna Khan focusing on cooking/baking dishes that are healthy, high in nutritional value, complimenting an active lifestyle. Amna keeps the viewers engaged with live calls and health tips about the various ingredients used in a particular dish. You can also call her to ask for any type of recipes for healthy and delicious foods. Amna Khan also share her views about healthy foods, healthy eating, healthy lifestyle, healthy recipes, diet food, healthy meal, best dishes of all times, most favorite dishes in Pakistan, Chinese food, Italian food, healthy Pakistani foods, healthy Indian foods, best healthy recipes, fast food, health & fitness, food channel, food infotainment and enjoy the healthy food with your family.
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