Chinese and Asian food is increasingly popular in the West. Our cooking relies heavily on the use of a Wok and fresh ingredient. Chinese and Asian food is fast and nutritious as well as gastronomically and visually stimulating. Food is cut into bite size pieces for rapid cooking. This is the reason you won’t find a knife at a Chinese dining table.
In the district of Canton, the ancient epicurean capital of China, the unique method of ‘Chow’ or stir-frying was devised centuries ago. This was due to food and fuel being scarce and expensive, that cooking had to be done quickly, without waste and using the minimum wood or charcoal. In recent times, nutrition experts and gourmet have become interested in stir-frying as a means of conserving both vital nutrients and flavour nuances
Chinese food is categorised into geographical categories: Eastern foods, including Shanghai style dishes, are known for their seafood and sugary tastes. Western Chinese foods, such as Sichuan dishes, incorporate a lot of chilli peppers, making them very hot and spicy. Southern cuisine includes Cantonese style dishes with sweet and sour combinations. Northern foods, also called Peking foods, are famous for their flour dishes such as breads, noodles and dumplings.
Cantonese food is probably the best known internationally. Fresh materials and an exact degree of heat ensure a fresh and tender texture of Cantonese food.The major condiments are oyster |
