The cuisine of China is very varied and amazes many gourmets from Western countries. The Chinese prepare gourmet food for dinner parties and in restaurants. While their daily menu is modest. China's dishes are based on a staple, which is rice. Sometimes they are substituted for bread. No lunch is complete without rice porridge. Loose dry porridge is called tribute. She enjoys the special attention of the Chinese. Chefs also prepare a rice liquid porridge, denoted damizhou. In order for it to obtain the desired consistency, it is boiled down. Beans are sometimes added to the porridge. Rice in China is cooked without salt. It is served on the table in bowls. The Chinese replace salt with soy sauce, in which they put all kinds of seasonings.
Features of cooking
China's dishes are made up of food cut into small pieces. This is due to the fact that they are eaten with chopsticks. The Chinese also believe that food that is cut into small pieces is faster to cook and retains more vitamins. The locals traditionally drink 1-2 cups of green tea before meals. Then they are taken for food. Closer to the end of the meal, soup is served on the table.
The main products of the Chinese table
Vegetables have a special place in the national cuisine. Most often, cooks use different types of cabbage, potatoes, sweet potatoes, tomatoes, spinach, peppers, green beans, and garlic. Bamboo shoots are widespread. They are boiled and canned. Cabbage and radish in soy sauce are served with porridge. Vegetables are usually salted and fermented in soy sauce. Flour dishes are especially popular in the country. A famous dish is Chinese noodles. Skilled chefs make thin and long noodles. It is served with a side dish. It can be chicken in sauce, pork cubes, wood mushrooms, trepangs, finely chopped onion. In addition, flour dishes in China are jiaozi (dumplings), all kinds of flat cakes, baozi (steam cakes). Of meat, the Chinese prefer pork, which is consumed in the form of miniature cubes or small straws. Poultry is also in high demand. Duck fried whole in vegetable oil is considered a festive dish. Duck and chicken eggs are treated in a special way: they are coated with lime with ash, salt and soda, and then kept for about 3 months in the ground or vats. The yolk turns green and the protein turns brown. These eggs are considered delicacies. From fish and seafood, the Chinese use flounder, Chinese perch, crabs, shrimp, octopus, squid, oysters and cuttlefish..