Tiger fight with dragon or secrets of Chinese cuisine

When we go to a tourist or business trip abroad, we are constantly meeting there with numerous Chinese restaurants offering a large selection of dishes, far from always familiar to our compatriots. More and more Chinese restaurants appear in St. Petersburg. Therefore, acquaintance with Chinese cuisine is currently a matter of quite practical value.

Chinese cuisine is undoubtedly the oldest in the world, for its history has already numbered for about four thousand years, although in its modern form it has been formed in the last 400-500 years, under the imperial dynasty Min (1368-1644.) and Qing (1644-1911.). The Chinese have always treated the cooking extremely seriously, as evidenced by the famous statement of one of the classical texts of antiquity: "People read food like the sky". For the Chinese culinary dishes – not just a means of thickening hunger, but also a work of art. Moreover, cooking in China has always been closely related to medicine, and carefully balanced dishes appeared in the form of peculiar drugs and generalifying funds, which numerous scientists were devoted to power treatises. The cooking has become undoubtedly an important part of the traditional culture of China, as evidenced by the words of the father of the republican political system in China Sun Yatsen: "It is said that China lagged behind Western for 300 years. But in the field of cooking, the West lagged behind China for 3000 years."

The honorable antiquity of Chinese cuisine is happily complemented by its diversity, for in Chinese cuisine there are many directions and regional styles. The most important of these are Northskaya (Beijing) kitchen with its preference for fresh dishes, various types of noodles and dumplings, South Chinese cuisine with a sweet and sour-sweet taste, replete with dishes from different seafood – trepalgov, crabs, lobsters, shrimps, and that Similar, and Sichuan (south-western) kitchen, famous for sharp penny meat dishes (other amateurs of acute are residents of the Southern Province of Hunan; even they say in China: "Sichuanians are not afraid of acute, and Hunanyans are afraid not acute").

It is important to note that each of these types of Chinese cuisine includes hundreds of a wide variety of dishes. Therefore, the variety of Chinese cuisine is truly unaware.

Sometimes Chinese cuisine causes an unjustified concern of the our visitor, afraid that it will be fed by some exotic products such as fried worms, snakes or swallow nests. It should be borne in mind that most of these dishes are exotic and for the Chinese themselves, many of whom have never tried them. In the menu of ordinary Chinese restaurants such dishes (including the famous soup "Dragon Tiger Fight" from cat and snake meat) almost never enter.

Favorite Chinese meat – Pork, and the least welcomed – lamb. They love the Chinese and fish, especially the carp and eel, although they do not refuse and marine varieties. Numerous birds from the bird – chicken and ducks (including the famous "Peking Duck").

All dishes are divided into dishes of everyday, festive and parade ("Mandarin") Kitchen. Casual food is very simple: it is rice with vegetables and soy sauce, noodles, dumplings, pampus (manotouu), pies (Baozima) and the like. Festive dishes are extremely diverse (they form the menu of the vast majority of Chinese restaurants). The front kitchen is very exquisite and sophisticated (unlike festive dishes, the main roads are fairly) and includes not only all sorts of exotic, but also real culinary rebuses. So, dish "Melon stuffed with chicken" It is preparing in such a way that the chicken acquires the taste of melons, and the melon – chicken. Vegetarian Chinese cuisine (its dishes are often prepared in China in publicly available restaurants under Buddhist and Taoist monasteries) is famous for its dishes to taste are an accurate imitation of various meat, although they do not contain a grams of meat.

The originality of Chinese dishes is achieved not only due to diverse seasonings and spices, but also due to a certain standard cooking technology. So, all products are frying only on vegetable oil; They fall into the already boiling in a deep pan, standing on a strong open fire, and quickly fry. To accelerate roasting, klyars are often used, especially the starch can.

Tiger fight with dragon or secrets of Chinese cuisine

The Chinese almost all except fruits are subjected to heat treatment without using products in raw form (even cucumbers are roasted). Therefore, our favorite products like a caviar or herring for the Chinese are practically not edible: they are perceived as raw. Almost never consumes Chinese and fermented food products, so trying to treat them with yogurt, cheese or cottage cheese. No similar products and in the menu of Chinese restaurants.

The soup is always eating after the whole meal, and they consider the tomatoes with dessert and eat, sprinkling not salt, but sugar. Fried vegetables are always added to meat dishes, very often – peanuts and mushrooms. Very good Chinese dumplings. Their dough is somewhat different from our, and mince of chopped cabbage and sesame oil is necessarily added to the meat filling (in some cases, meat of shrimp and a bit of soy sauce) is added to the mince.

As you know, the Chinese from ancient times eating chopsticks (Kuayzzi), not a knife and fork. Therefore, meat and vegetables in all Chinese dishes are fine enough, so that they are convenient to take with chopsticks.

Very good and Chinese beer, an unconventional drink, but in our century you have won love not only by the Chinese, but also lovers of beer many countries of the world. Best varieties – "Qingdao" (Qingdao) and "At Sin" (Wu Xing).

In conclusion, we offer the attention of readers a recipe for a simple chinese dish "Meat in Klyar". Take a kilogram of lean pork. Clean it from films and veins, rinse and dry the napkin. Cut into small pieces and cut them in starch. Split the frying pan, pour on it vegetable oil so that it covers meat. Fry meat for a few minutes. In a separate frying pan, fry the onions and mix it with meat. Fill 2-3 tablespoons of soy sauce in meat, add a teaspoon of vodka or vinegar, as well as finely chopped carrots and cucumbers. You can also dissolve in a quarter of a glass of water 1-2 teaspoons of sugar, stirred it and add to the dish. Cover the frying pan with a lid and put meat on a weak heat for 10 minutes. Served with rice. Bon Appetit!

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