The Importance Of Chinese Food In China

CHINESE CUISINE: FINAL WRITE-UP

China is famous for its food, its famous in all parts of the world. However, in most of the places, the way Chinese food is cooked, the ingredients used while cooking etc., have been changed to increase its productivity, especially in UK. The best part about it is that, Chinese always use fresh food while cooking, be it vegetables, fruits, sea food or meat, they hardly eat canned or frozen items. The Chinese are more concerned about its food’s flavour, colour, texture and aroma rather than health. It can be said that when it comes to cooking and eating, they worship freshness and flavour. In India however, as far as I have witnessed things, although freshness is preferred, people don’t really mind eating canned and frozen items.

Another interesting concept is the concept of Yin and Yang which found a special place even in the Chinese cuisine. Due to geographic and conditions in China, people from different

Cleaver being my favourite is like the god of all knifes. It’s the ultimate tool for slicing, dicing, chopping, scraping and scooping too. It goes through a long manufacturing process, and only then we get these highly efficient knifes, which can cut everything in every possible way. In India, we have various kinds of knife’s, they are of different size and shapes and for different uses, for example we have a different knife for cutting vegetables and different one for chopping meat. Then there is the bamboo steamer, which allows you to make multiple dishes at once. Each dish can be cooked at its own time, and several layers can be added. (The woks of life) Then there are the most famous chopsticks, which are the ultimate utensil as they can pick up literally anything, from a single grain of rice to an entire duck. It’s a little bit tricky, but once you know how to use it, eating becomes a lot more