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Relatively little of the land
of this vast country is arable. It has the world's largest population and the effects of drought and flood
on food crops. Hence it is little wonder the Chinese have learned to make use of
everything edible. Boasting one of the oldest cuisines in the world, it
must also surely be one of the most diverse. Within its borders are
numerous provinces with distinctive climates, produce and cooking styles.
The diversity cuisines are well represented by just five: Canton, Fukien,
Honan, Peking (Shantung) and Szechwan. The Cantonese style is
characterised by its light, digestible foods which use less fat (e.g.
stir-fried dishes, steamed dumplings and dim sum). The Fukien school is
famous for its clear soups, seafood dishes and subtle flavours. Honan is
spicy, sweet and sour. Peking is famed for delicacy of flavour. And
Szechwan food is hot and spicy.
Important to the philosophy of Chinese cooking is an understanding of how
the flavours and textures of foods need to be taken into consideration to
achieve a perfectly balanced dish. The primary characteristics of flavour
are expressed, enigmatically, in almost indefinable terms. |
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