Editor's Note- 7-part docu: Discovering Chinese Cuisine

Chinese cooking is renowned across the world. Chinese food has a distinctive culinary style all its own. The emphasis is on fresh, seasonal ingredients, prepared with a minimum of fuss and beautifully balanced as far as color, texture and presentation. Regional cultural differences vary greatly within China, giving rise to different styles of food across the nation.

Chinese food and health building More

The Chinese theory of health building developed from efforts to protect and build health, prevent disease, and prolong life. The I Ching (Book of Changes), a Confucian classic written more than 2,000 years ago, says: “If accustomed to the nature of Heaven and Earth, man can live forever even if he gets sick."

Taoist Philosophy of Health Building

Lao Zi believed that to stay healthy, people should revert to the primary state by giving up all complex emotions and desires like a newborn baby. He argued for indifference to fame and gain. He believed in nihilism, selflessness, and few desires, and advocated serenity, temperance, and peace.

Confucian Philosophy on Health Building

On the relationship between food and sacrifice, Confucius said animals offered in sacrificial rites should be chosen and cut according to fixed standards or they could not be eaten. He said meats given in sacrificial rites for the head of the state should be eaten the same day and not be kept until the next day...

Mohist Philosophy on Health Building

Mohist thought and practice reflected the people’s urgent demand for food and clothing in the social turbulence of the time. Mo Di said: “The five cereals are what the people rely on and what the emperor wants to grow. Therefore, if there is nothing the people rely on, there is nothing the emperor wants to grow.”

Buddhist Philosophy on Health Building

A Buddhist saying goes: “If I do not work for a day, I will not eat for a day.” Monks living in Buddhist temples hidden deep in the mountains farm, fetch water, cook meals, do laundry, and sew. Physical work is an important part of their daily lives, but its purpose is to practice thrift and maintain self-sufficiency, not to improve their health.

Chinese Major Cuisines More

China is a vast country with diverse climates, customs, products, and habits. People living in different regions display great variety in their diets. People in coastal areas eat more aquatic products and seafood, whereas those in central and northwest China eat more domestic animals and poultry. Foods vary from north to south, tastes also differ regionally because of the climatic differences.

Beijing Cuisine

Beijing cuisine is famous for its hundreds of dishes with special flavors that are unmatched by any other cuisine. Beijing cuisine does not emphasize strangeness or uniqueness, only delicious food made from common ingredients with tastes that are very agreeable. It is China’s most typical cuisine.

Shandong Cuisine

Shandong cuisine is characterized by quick – frying, stir- frying, braising, and deep – fat frying. Its dishes are crisp, tender, delicious, and greasy with salty and some sweet and sour flavors. Its main condiment is salt, but it also uses salted fermented soybeans and soy sauce.

Jiangsu Zhejiang Cuisine

Jiangsu-Zhejiang dishes are slightly sweet and less salty, but some dishes are cooked with sweet and sour flavors. The use of distiller´s grain is a special feature of the Jiangsu-Zhejiang cuisine. The grains are used to remove unpleasant smells and improve the aroma.

Fujian Cuisine

Fujian cuisine comprises three branches – Fuzhou, southern Fujian, and western Fujian. There are slight differences among them. Fuzhou dishes are more fresh, delicious, and less salty, sweet, and sour. Southern Fujian dishes are sweet and hot and use hot sauces, custard, and orange juice as flavorings. Western Fujian dishes are salty and hot.

Guangdong Cuisine

Guangdong cuisine emphasizes seafood, and unique, mixed flavorings. For example, one flavoring liquid is a mixture prepared from onion, garlic, sugar, salt, and spices. The gravy is prepared from a mixture of peanut oil, ginger, onion, Shaoxing rice wine, crystallized sugar, anise, cassia bark, licorice root, clove, ginger powder, dried tangerine peel, and Momordica grosuvenori.

Sichuan Cuisine

Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. This is because many flavorings and seasonings are produced in Sichuan Province. These include soy sauce from Zhongba, cooking vinegar from baoning, special vinegar from Sanhui, fermented soy beans from Tongchuan, hot pickled mustard tubers from Fuling...

Hunan Cuisine

Hunan cuisine consists of more than 4,000 dishes, among which more than 300 are very famous. Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in each dish.

Hubei Cuisine

Hubei food is divided into four schools: Jingnan, Xiangyang, E´zhou and Han – Mian. The Jingnan school is known for its braised and stewed game, Xiangyang is famous for meat dishes, E’zhou is well known for its vegetarian food, and Han – Mian is famous for its seafood, poultry, and meat dishes.