Cooking Chinese Food - Background and Features

The rich and varied cuisine of China has developedgreengrocers), garlic, sesame oil, 5-spice powder
over thousands of years, and thedifferent regions(a Chinese spice available atsupermarkets and
of China have each contributed its own distinctivespecialty stores) and of course, monosodium
style. The main onesare Peking, home ofglutamate. There are many moredelicious sauces
world-famous dishes such as Peking Duck andand dried and canned ingredients available, and if
Spring Rolls, Szechwan,where the use of local hotyou enjoy Chinesecooking you'll want to build up a
peppers led to the development of fiery, fragrantcollection.
sauces; andIn preparing Chinese food, a great deal of
Kwantung, the home of Cantonese cooking - thechopping is usually needed, as all pieces mustbe
style of Chinese cooking with whichsmall enough to be eaten with chopsticks and to
Westerners are most familiar.cook quickly and evenly. A sharp knifeis therefore
Rice is the staple food in most areas of China andessential. A wok is an ideal cooking pan, but you
so forms the basis of many Chinesemeals. Pork,can substitute a heavyfrying pan, a cast iron
chicken and duck are the most common meats,casserole or an electric fry pan if necessary. The
and seafood of all kinds is verypopular. There is aChinese takegreat care not to over-cook their
wide range of Chinese vegetables includingfood - vegetables are just tender, retaining a
bamboo shoots, bean sprouts,snow peas anddelicious suggestion of crispness, most of their
water chestnuts. Most of these are now available,vitamin and mineral content as well as their color
fresh or canned, all overthe world.andshape. Rice is cooked perfectly by the
Common flavorings for Chinese dishes are soyabsorption method.
sauce, fresh ginger (available atmarkets and