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Chinese food, famous dishes daquan
China's cooking art has a long history, from ancient times when ancestors knew how to roast food with fire and season it with salt, it gradually broke away from the primitive state of ignorance and entered the embryonic period of cooking, which lasted about 4,000 years. Since then, it has been formed and developed into several stages of prosperity, and accumulated rich experience in cooking, forming a unique superb skill, which is known as the "cooking kingdom" internationally, which is one of the precious cultural heritages of the motherland.
Due to China's vast territory and large population, various local flavor dishes have been formed under the influence of climate, products, national habits, lifestyles and dietary tastes for a long time. Northern cuisine is dominated by Shandong taste and is good at cooking seafood; Sichuan chefs love to put dry and fresh peppers in cooking, and Sichuan cuisine is famous for its spicy and spicy spices. Cantonese cuisine has a wide range of materials, and they pay attention to freshness and crispness; Huaiyang cuisine pays attention to the original flavor, especially oily but not greasy, light and delicious. Different flavor features constitute a brilliant treasure in the treasure house of Chinese food culture.
Having said so much, it is only a general statement about Chinese cuisine. If you want to understand its various beauties, you have to taste and feel it yourself. Eat this earthly fireworks, taste the essence, and feel the culture ...
Chinese cuisine, famous dishes ...
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