Chinese Gastronomy: The Art of Cooking
Chinese food dishes focus mainly on aroma, flavor and pay attention to the aesthetic beauty of the food and the colors especially for the sauces, such as; fish sauce, oyster sauce, soy sauce, ginger, vinegar and among other ingredients. Chinese food in particular carries; pasta, rice and a carbohydrate that are accompanied with fish, vegetables and meat. This gastronomy is one of the oldest in the world and as such is full of experiences with a culinary art based on the creative way of preparing food, it is balanced and healthy and has delicious ingredients, this culture is characterized by preparing its recipes They use different types of sauce and many types of pasta.
Chinese food is balanced by the nutrients it provides to the body, deep down it is responsible for finding a harmony with respect to flavors such as salty, sweet, sour, spicy and bitter. Through proper cooking technique, colors such as green, red, blue, white, yellow, black, and brown are chosen mixed in an appropriate combination. The aroma is achieved with onion, garlic, ginger, cooking wine, pepper, chili, sesame oil, shiitake mushroom.
Now that you know some of the main ingredients, let's move on to cooking: The technique of stir-frying, roasting, steaming, fast-stir-frying, simmering to preserve the natural aroma and juices of the food is added. the appropriate amount of soy sauce, vinegar, sugar, hot pepper and among other seasonings that make the taste salty, sweet, bitter and hot. Decorate the plate with tomato, cucumber and other vegetables, the utensils must be elegant. That is, Chinese cuisine is transformed into an art form by implementing aesthetic beauty with a good taste and smell.