Sure, I’ve made many Chinese meals, but the truth is I am just following recipes. Now is the time to give the great art form that Chinese cuisine is its due. I’m going to learn to cook Chinese food as it should be, with respect to tradition and culture. To do that, I will be doing research and experimentation right before your eyes. I encourage your input, comments, secrets, and recipes, on my Chinese cooking education journey.
This is what I know today:
The art of Chinese cooking is thousands of years old, and steeped in tradition.
There are four major schools of Chinese cuisine:
MANDARIN: Northern
Wheat flour is the staple. This style is known for its noodles, dumplings, and steamed breads. Mandarin style consists of lighter foods and barbequed meats. The most famous being Peking Duck.
SHANGHAI: Coastal
This style uses a lot of soy sauce, stewed dishes, and cooked seafood. Bird’s Nest Soup is very popular from this area.
SZECHUAN: Inland
Hot and spicy! Beef, duck and pork, with liberal amounts of small red chilies and Szechuan peppers make this one unique.
CANTONESE: Southern
Major league stir-frying goes on here. What most of America knows and cooks: egg rolls, egg foo young, barbequed pork, etc…
Please let me know what you know. This is going to be fun!
