The third largest state in the world is also one of the oldest. Chinese civilization is over five thousand years old. A long history has contributed to the emergence and development of science in China. The achievements of ancient scientists in mathematics, astronomy, medicine and pharmaceuticals are of global importance. It was here that paper and printing, gunpowder and compass were invented - everything that gave impetus to the development of civilization on the planet.
China attracts tourists with a variety of climatic and natural zones - from temperate continental in the north and west, to subtropical in the center and monsoon tropical in the south and islands. Hainan, so beloved by tourists, is open to guests all year round, thanks to the microclimate created by tropical forests - moderately hot and moderately humid. Chinese cuisine is famous all over the world, and guests who come to the country want not only to see the Great Wall of China, but also to taste the legendary Chinese dishes.
Food in China
The theme of Chinese cuisine is inexhaustible. Its history began in ancient times, it was influenced by philosophy, climatic features, and the way of life of the peoples of China. Each region of the vast territory has its own culinary traditions. It is believed that there are eight cuisines in the Middle Kingdom, but there are four main ones. In the Catonian, southern, fish and seafood prevail. But fame was brought to her by unconventional recipes with meat of dogs, cats, snakes and insects. They can be tasted in local restaurants, while the daily food of the Chinese is simple.
The Sichuan region is considered to be the most fertile and the cuisine is varied. Meat, poultry, fish, vegetables, mushrooms - everything is steamed or smoked. A huge amount of herbs and spices are used.
Shanghai cuisine is mainly meat dishes with spices. The famous soy tofu also comes from here. Lovers of the exotic can taste traditional Shanghai cuisine dishes of octopus, eel, and freshwater hairy crab.
Peking northern cuisine is also called imperial, because its recipes have been created for centuries for members of dynasties. It is based on rice and is grown in the northern provinces. In these places, ducks are raised on special farms for the future signature dish.
Top 10 Chinese food
Chinese tea
Chinese tea
The dish that all meals begin with in China. Usually green, hot and sugar-free. It is grown in the central part of the country, varieties differ in the ways of drying and processing the leaves. Especially valuable white and yellow teas are made from the top leaves with a bud, which are harvested in spring. You should definitely try oolongs, the most famous of which is Tae Guanin. Balls of dry tea leaves open during brewing, they can be brewed several times, changing the aroma from tea leaves to tea leaves. This special group of teas is used for the Chinese tea ceremony. The traditional gong-fu-cha ceremony is not inferior to the Japanese in terms of the complexity of the ritual.
Peking duck
The undisputed main and most famous delicacy of Chinese cuisine. It personifies its basic principles. Ducks are raised on a special diet. As a result, the skin becomes thin and the meat becomes soft. The recipe has remained unchanged since 1330, and the amount of ingredients is amazing - from soy sauce and sesame oil to grated ginger and sherry. In China, it is not customary to rush, so the duck is pickled for at least a day, using white fortified wine and flower honey. It is also cooked for a long time, first baking from the inside, then forming the famous glazed crust. The finished duck is cut, no more, no less, like 120 pieces. Which is art in itself.
Tofu
Tofu
Bean curd, with a rather peculiar smell. Soybeans are the main leguminous plant in the country. Food for the Chinese should always be not only tasty, but also healthy. Soy foods, high in protein and calcium, have been in use for the third millennium. Tofu can be fried, baked, and even pickled. There's even Smelly Tofu Day on March 8th. Fish-stuffed soy cake, a popular Shanghai dish, is also called tofu. It can be tasted even by those who do not like soy. This is where the basic principle of Chinese chefs comes into play: to cook so intricately that no one recognizes the original products.
Swallow's nest soup
Another dish with an ancient history. According to one version, the origin of the soup is Thai; the Chinese ambassador brought the recipe to the Middle Kingdom. But there is a heroic version. When attacking China, Genghis Khan's army blocked the Chinese on a rocky island, where there was nothing to profit from. When the provisions ran out, the soldiers began to cook soup from the nests of the only inhabitants of the rocks - swallows. The soup turned out to be delicious and became one of the Chinese delicacies. True, it is prepared from the nests of swiftlets. They make nests from what they find in the sea - from fish eggs, shellfish, etc.
Beggar Chicken
Also a representative of Beijing cuisine. The chicken is stuffed with onions, cabbage, mushrooms and herbs, wrapped in lotus leaves and coated with clay. They are baked in the oven. The clay crust is opened by the one who ordered the dish. For this, a hammer is served along with the finished chicken.
Another poultry dish, gongbao, already belongs to Sichuan cuisine. Chicken pieces are fried with peanuts and red chili.
Chinese samovar
A vivid demonstration of the multicomponent Chinese cuisine. The dish is prepared in front of and with the participation of guests. A vat is placed on the gas burner, all the components are placed next to them in their raw form. You can choose the sharpness and fat content of the dish yourself, as well as the ingredients. The traditional composition of this complex dish: meat, fish, giblets, mushrooms, vegetables, noodles. Add herbs and tofu as desired. The fascinating action ends with a delicious soup - a homemade samovar.
Drunken scorpion
In Shanghai cuisine, it is considered a favorite snack with beer. A live scorpion is drowned in wine, then the drowned man is deep-fried so that the heat of the frying will neutralize the poison. The fried scorpion is consumed with its tail and claws. It looks delicious and crunches like chips. The main thing is not to think about what you are eating. Another specialty of this cuisine is "drunken shrimp". Marinated in a special sauce with a fair amount of alcohol. Experts advise using them with fried noodles.
Centenary eggs
Even ordinary chicken and duck eggs are cooked by the Chinese in an unusual way. You can try them pickled and salted. A special exotic are centennial eggs. These are duck eggs preserved in an unusual way. Smeared with a mixture of soda, salt, lime and ash, they are aged without air access in the ground or vats for 20 to 100 days. Result: brown white and green yolk. Doesn't look like anything. The taste is spicy and whimsical, in a word extravagant.
Chinese dumplings
Chinese dumplings
Part of Chinese culture, a symbol of the family, a must-have dish for the New Year. They are simply boiled, steamed, or fried. In shape, there are jiao-tzu - similar to Russian dumplings and wontons - made of thin dough in the form of a knot with strings of greens. Throughout history, Chinese chefs have accumulated over 20 thousand recipes for fillings for dumplings: with shrimps, trepangs, spicy cucumbers, pickled Peking cabbage, smoked ham, tofu, etc. They are even made sweet, filled with bananas and sweet fruits. Be sure to try, the main thing is to find your filling.
desserts
Rice is used to make intricate cakes, hunguigo flatbreads, niangao cookies, and sweet rice balls are also steamed. You can try unusual jellies made from herbs or ficus. Baking lotus stuffed baked goods and tapioca pudding, sweet potatoes in caramel sauce are popular. Seasonal fruits can be considered the main dessert. There are an incredible number of them in China.
