Chinese cuisine is considered one of the richest and most diverse cuisines in the world. It originates from different regions of China and is distributed in many other parts of the world - from East Asia and North America to Europe and South Africa. So, Chinese cuisine: what Chinese people usually eat - we'll talk about this.
Often, Chinese food outside of China can be genuine or adapted to local tastes, or even something completely new, based on Chinese traditions and preferences. There are significant differences between the culinary traditions of various regions of China. There are seven main regional cuisines: Anhui, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Among them, only Sichuan, Shandong and Huaiyang are associated with the standard concept of Chinese cuisine.
Each dish of Chinese cuisine is usually seen as consisting of two or more main components:
1. The source of carbohydrates and starch, called in Chinese "dzhushi" (literally "food product"). Typically, it is rice, noodles or mantau (round bread, steamed) accompanying dishes from vegetables, meat, fish or other elements called Kai (literally "vegetable"). This concept is somewhat different from what is usually eaten in Northern Europe and the United States. There, meat or animal protein is generally regarded as the main dish. And most of the Mediterranean cuisines are based on pasta or a national couscous dish.
2. Rice is an integral part of most Chinese dishes. However, in many parts of China, especially the northern part of it, grain products, such as noodles and buns, steamed are predominant. In contrast to, for example, the southern part of China, where the predominant use of rice food. Despite the importance of rice in Chinese cuisine, it is wrong to think that this is all that the Chinese usually eat. Rice is recognized as the main dish or additive to cooking, but there are recipes in Chinese cuisine that have nothing to do with rice. For example, the Chinese love to cook and eat soups. They can be different in composition and consistency. Soup is usually served at the beginning and at the end of a meal in Southern China.
In most dishes in Chinese cuisine, food is cooked with a bite (vegetables, meat, tofu), and with it it is ready to eat. Traditionally, in Chinese culture, the use of a knife and fork is considered barbaric, since these "devices" are used as weapons. In addition, it is considered impolite for guests to knock instruments and quickly "destroy" food on the table. An insult to the cook will be if his dish is not enjoyed, savoring each piece, but absorbed quickly and in a hurry. The Chinese are not accustomed to openly express feelings about food. Even if the dish is salted or undercooked, no one will tell the truth. It's very strange, but as a compliment to himself the cook looks at the dirty tablecloth on the table after dinner, which ensures that guests enjoyed the food.
Fish, chicken or meat?
Fish, as a rule, is prepared according to the canons of Chinese cuisine entirely. Eat it with the help of special chopsticks, unlike other cuisines, where the fish is first processed in fillets. It is undesirable to do this, the Chinese usually think, because the fish should be as fresh as possible. In restaurants, waiters often use two spoons for fish, in addition to sticks, to remove bones.
Chicken meat is another popular Chinese dish. It is also cut into pieces and is a part of many dishes from vegetables. Stewed chicken with rice - that's what the Chinese usually eat.
Pork meat in China is preferable to beef according to economic, religious and aesthetic considerations. The color of pork meat and fat, as well as its taste and aroma are considered very appetizing. Among other things, pork is more digestible than beef.
Vegetarianism is not uncommon in China, although, in the West, it is practiced by a relatively small proportion of the population. Chinese vegetarians do not eat much tofu, as they mistakenly believe in the West. This is an erroneous impression. Most Chinese vegetarians are Buddhists. If you try to learn Chinese cuisine, you will notice that many popular vegetable dishes actually contain meat (usually pork). Pieces of meat are traditionally used for flavoring dishes. In Chinese Buddhist cuisine, there are many true vegetarian dishes that do not contain meat. At the end of the gala dinner, as a rule, sweet dishes are served, such as sliced fresh fruit or hot soup.
Drinks in Chinese cuisine
In traditional Chinese culture, cold drinks are considered harmful for digestion, especially when consuming hot food. So things like ice water or soft drinks are not served while eating. If other drinks are served, they are most likely replaced by hot tea or hot water. It is believed that tea promotes the digestion of fatty foods.
Soy sauce and soybean pastes
Over the centuries, Chinese people appreciate soybean paste because of its taste and antitoxic effect. Already in the 7th century, technology was brought to Japan and Korea. With its gradual improvement, it turned out soy sauce - a thick liquid of soy and salt or fermentation of soy flour. There are several different types of sauces: dark sauce or savory sauce, which gives the sweet dishes a certain color and aroma. Today, soy sauce has overcome the borders of China and is used all over the world. Soy sauce - the most powerful antioxidant - far surpasses the properties of red wine and contains vitamin C. Dark soy sauce, extremely popular in East and South-East Asia, is fully capable of providing a more effective effect against the aging of human cells. In this regard, it is even more effective than red wine and vitamin C. This sauce is produced by fermentation from soybeans, it contains substances that are 10 times more active than red wine and 150 times more efficient than vitamin C. It is capable of slow down the oxidation process in human cells. In addition, soy sauce significantly improves blood circulation and slows the development of cardiovascular and other diseases. Do not abuse soy sauce, because it has a high salt content, and this is the reason for increasing blood pressure.
Ginger
The roots of this tropical plant are sharp, with a specific flavor and burning taste. After soy sauce, this is the most consumed spice in Chinese cuisine. Used in fresh or dried form, as well as in powder form.
Cinnamon
Dry the stem bark of this tropical tree and use it as a water-soluble powder. Cinnamon gives the dishes a particularly spicy, sweet flavor.
Carnation
Carnations are buds of wood, dried by special technology. This is the most preferred aromatic spice in Chinese cuisine and kitchens of other countries.
What about preservatives?
Unfortunately, Chinese food is not without them. The most common preservative is E621. This is sodium glutamate, which is actively used to flavor food and is added as a powder to bouillon cubes, into chips, snacks, various spices, soy sauces, meat sauces, etc .. E621 is a taste enhancer that usually gives food salty-sour-sweet taste. This is especially common in Chinese restaurants, although there is a lot of it in what the Chinese usually eat.
There is such a thing as "Chinese restaurant syndrome". This is a kind of dependence on sodium glutamate, which is most widely used in these institutions. In Chinese restaurants for the first time in the world began to use sodium glutamate. After a while, specialists began to notice the connection between headache, bloating, convulsions and other complaints about the state of health. So there was a phenomenon called "Chinese restaurant syndrome". Subsequently it turned out that all this is caused by sodium glutamate. Almost all food in Chinese restaurants is rich in this substance. It contains an especially large amount of seafood. Some of its unhealthy effects: obesity, diabetes, eye problems, irritability and difficulty concentrating, especially in children, as well as brain damage.
In experiments, mice were fed products rich in E621, and the result was obvious - a significant degree of obesity. Glutamate sodium caused damage to the hypothalamus and other abnormalities. This is explained by the fact that sodium glutamate excites nerve endings in experimental animals, sometimes even leading to their death.
But what about health?
Typical Chinese cuisine before industrialization was based mainly on rice, accompanied by fresh vegetables, and sources of protein were foods such as peanuts. Meat was a rarity. Fats and sugar were a luxury that only a small part of the population can afford. Later, Chinese cuisine becomes more and more rich and diverse, which leads to the corresponding health consequences, in turn.
Malnutrition is a problem mainly in the central and western parts of the country, while unbalanced food is typical for more developed coastal areas and cities. Studies in 2004 showed that fat consumption among the urban population increased to 38.4%. Later, the norms of its consumption by the World Health Organization were changed. Exclusive consumption of fats and animal proteins is the cause of many chronic diseases among the Chinese population. By 2008, 22.8% of the population is overweight, 18.8% have high blood pressure, the number of diabetics in China is the highest in the world. For comparison, in 1959, cases with high blood pressure were only 5.9%.
In an intensive study called "Chinese Project", there is a connection between certain diseases and the Chinese diet. The increase in the consumption of animal proteins is closely related to cancer, diabetes, cardiovascular diseases, and this, of course, depends on the constantly evolving Western food culture, which paves its way to China.
In Europe, a lot of adherents of Chinese cuisine - what the Chinese usually eat, however, is fundamentally different from the generally accepted views. The art of cooking in China for many centuries, but during this time it has changed considerably, mixing with European cuisine and the cuisine of other countries of the world. Original Chinese cuisine can be seen only in remote areas of the country in small restaurants, as well as the homes of many elderly Chinese who remained true to their traditions. But there are fewer and fewer, but the number of Chinese food lovers is growing.