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Chinese cuisine


The Chinese tradition of eating dogs and cats has been sharply criticized in the West[1]. See below Go to “#dogs” section


Like the French, the Chinese value gastronomy and eat a wide variety of native plants and animals. However, since the beginning of agriculture, the basis of the Chinese diet has been and is grain, and meat is consumed in relatively small quantities [5]. Many thinkers considered cooks worthy of emulation, since the ruler should feed his people well[8].

Fruits were also actively consumed: a lot of melon seeds were found in the stomach of one of Wadi’s wives[5]. From the Mongols, the Chinese borrowed the habit of eating lamb, as well as frying food on fire and stewing in pots.

Regional Cuisines

The concept of Chinese cuisine covers many regional cuisines, but the most famous and influential among them are Cantonese, Shandong, Jiangsu (especially Haiyang[eon]) and Szechuan[10][11][12]. They differ from each other due to different climatic conditions, geography, history and lifestyle in their respective regions. In Jiangsu cuisine, stewing and stewing after frying are actively used, while in Sichuan they prefer baking [10].

Cantonese cuisine

Cantonese cuisine is very popular both in China and beyond. In Guangdong, it is customary to eat almost all local types of meat (including internal organs, snakes, snails), except for goat and lamb[14].

Dim sums are prepared in a small size so that everyone can try many different types. Varieties of dim sum include daikon patties[eon], lomaigai[eon], rice noodle roll[eon], jiaozi-type dumplings, fried in hot oil[eon] leafy vegetables, cereals, soups, and so on. The Cantonese yam Cha tea breakfast includes eating dim sum[10].

Sichuan cuisine

Sichuan cuisine is known for its vibrant flavors, spicy and spicy dishes, which are caused by the active use of garlic and red pepper, as well as the tastes of local peppers, Sichuan [14] and chaotianjiao [eon], nuts, sesame paste, ginseng.

Since the Middle Ages, Middle Eastern crops have been actively cultivated in Sichuan – beans, sesame, walnuts. Since the 16th century, the main cultures of Sichuan have been replenished by arrivals from the New World. Other crops that arrived from the New World are corn.

which has largely replaced millet; white potatoes brought by Catholic missionaries; sweet potato. In subsequent wars from the Ming Dynasty to the Qing Dynasty, the population of Sichuan was reduced by 3/4, and immigrants from neighboring Henan supplemented the local culinary traditions with their own.

In everyday life, Sichuan is known as the “heavenly country” for the abundance of food and products. One of the ancient Chinese reports states that “the people of Sichuan gather good harvests, tastes are hot and spicy.”¬† Sichuan cuisine contains 7 basic tastes: sour, spicy, hot, sweet, bitter.

fragrant and salty. Sichuan dishes are divided into 5 different categories: ceremonial dinner parties, ordinary dinner parties, popular food, homemade food, and snacks. Softer versions of Sichuan cuisine are staples of American Chinese cuisine.

The formation of local cuisine with an emphasis on a variety of products and local ingredients was determined by the diverse geography of Sichuan (mountains, hills, plains, plateaus, as well as the Sichuan depression). The latter is rich in rice and vegetables, while the highlands are rich in herbs, forest and tree mushrooms.

Beef is used more frequently in Sichuan cuisine than in other Chinese cuisines, presumably due to the abundance of oxen in the region[16]. Also, as ingredients for Sichuan dishes, in addition to the usual parts of the carcass, the internal organs of cattle are used: intestines, arteries, head, tongue, skin and liver.

Rabbit meat is also more popular in Sichuan than anywhere else in China; it is estimated[17] that the Sichuan depression and the Chongqing region consume 70% of the country’s rabbit meat. Yoghurt, supposedly introduced from India through Tibet, has been eaten since the Han Dynasty. This product is not typical for other parts of the country.

Dishes of this cuisine often contain products obtained by pickling, salting and drying. Chili oil is added to canned foods, which gives them a sharpness.

The most important spice in Szechuan cuisine is Szechuan pepper, which has an intense aromatic, citrus flavor and numbness in the mouth.  Sichuan stew, the most famous of Chinese meat stews, comes from Sichuan cuisine and is famous for its spicy taste and numbness in the mouth.

Doubanjiang[eon] (traditional Chinese  is the second most important condiment[15]. It is an important ingredient in such famous dishes as map douhua[eon] and huiguochou[eon] (twice-fried pork). It also uses fish sauce, and guajeo[eon]* and mala[eon] spice blends have gained popularity throughout China.

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