The first thing that comes to mind when you think of ancient Chinese food is rice. The first grain to be farmed in China was rice. Rice harvesting has been documented as far back as 5000BC. Cooking rice by boiling in water has been a tradition since ancient times. China has developed and mastered a multifaceted system of Ancient Peking Chinese Food between 5000 BC and the present day. The system includes identifying the optimal ingredients to combine in a dish, whether to steam, fry, deep fry or boil while cooking and various other flavoring techniques.
Ancient Cooking Styles
Ancient Chinese cooking can be divided into southern and northern styles. Cooking styles of the south include Hunan and Szechwan, which are known for their use of chillies, Chekiang and Kiangsu, which rely heavily on freshness and compassion, and Cantonese, which is characterized by its little sweetness and variety. Rice and other rice products like rice noodles, rice congee, and rice cake are typically served with Southern dishes. In contrast, northern dishes are known for their garlic and vinegar flavors. Pasta, steamed flavored bread, fried meat, steamed and stuffed buns, and noodles also make up northern Ancient Peking Chinese Food.
Color, Flavor and Aroma Of The Ancient Chinese Food
Chinese people always valued color, aroma, and taste of food. Black, yellow, white, red, green, yellow, and caramel-colored ingredients were used in the main dish. Normally, a vegetable dish, along with a non-vegetarian dish, is prepared by adding one main ingredient and then 2-3 additional ingredients of complementary colors. This produces a dish that is full of color, flavor, and aroma.
Ancient Chinese Foods and Methods of Preparation
Ancient Chinese food is mostly prepared by deep frying, flash frying, steaming, stir frying, pan frying and stewing. Various ingredients are used to flavor Chinese food. Dry black Chinese mushrooms, pepper, sesame oil, wine, chilli peppers, ginger, garlic, scallions, and cinnamon are some of the ingredients commonly used in this recipe. In order to cook an ancient dish, the most important thing is to preserve the fresh and natural flavor of it by removing all the unwanted odors using scallion and ginger.
Chinese Food in the Western World
The popularity of Chinese food in the West has always been immense. Currently, there are nearly 50,000 Chinese restaurants in the United States, a testament to a culinary style that feeds over a billion people every day. Some of the most popular Chinese dishes around the world include: Chow Mein: This delicious combination of hand-drawn noodles, meat and select vegetables like Bok Choy and bamboo shoot. With a hot sauce or a milder, aromatic sauce, Chow Mein, crispy or soft, is a popular comfort food in the West.
The Secret of Longevity
China attributes its long lifespan and excellent quality of life to its philosophy and style of culinary arts. Several dietary benefits have been achieved thanks to centuries of refining the harmony of food groups. Among the key benefits of Chinese cuisine is the use of steamed ingredients and a balanced diet. Many vegetables and some meats are steamed and have a much lower lipid content. Most Chinese dishes are not deep-fried, and they are much healthier than most other South Asian cuisines.