China
On week seven of internship, i will write articles on chinese foods to try, as china have may regions and states its always interesting to cover on the wide range of varietiness it has.I m really happy and excited to write more about it.China is rich in cultures and foods, famous for its Dim sum,hot pot and spring roll.
With a long history, unique features, numerous styles and exquisite cooking, Chinese cuisine is one important constituent part of Chinese culture. Chinese traditional dishes are famous for color, aroma, taste, meaning and appearance.A typical Chinese meal will have two things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. They use a lot of fresh vegetables like mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based accompaniments like noodles and steamed buns dominate the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is absolutely irresistible.Each dish focuses on creating a balance between three aspects - appearance, aroma, and taste. They pay a lot of attention to the aesthetic appearance of the food with diversified colours. Sauces and seasonings like fish sauce, five spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are used generously to offer a complex play of flavour and aroma.Much like Japanese cuisine, Chinese dishes are rich in umami which is described as a'pleasant savory taste'. The umami taste is common to many ingredients used in their cuisine like Chinese cabbage, spinach, celery, green tea or fermented products like soy sauce and pastes.
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