Culinary Art (1)

Cooking, also culinary art, it means to do some process on food, making it more delicious, more beautiful and more pleasant to smell. A good dish, wonderful in color, flavor and shape, does not satisfy you while eating but also it will make nutrients more easily absorbed.

There are seven basic skills of cooking: 1. cutting technique 2. oil in 3.sizing and starching technique 4. skill of mastering temperature 5. thickening and spilling skill 6. the time of seasoning and skill of mastering numbers 7.tilting and panning technique The seven processes form the whole cooking, if you can do each process well, you must be a good cook. China is such a country who stresses culinary art very much, during history time, there has formed a rich culture about culinary art. When travelling in China, I had enjoyed many good dishes and learned something about that, with deep impression, I want to say something about the culture.

1.       Hunan Category:

Hunan Province locates at middle China, warm weather and full rains. The main terrain here is hill and basin, developed in agriculture, grassland, sideline and fishing, and the famous Dong Ting Lake is here.

Main characters of Hunan Category arefirst elaborate cutting technique and pretty form. There are more than 16 kinds of cutting skills here, which makes dishes in various forms and always changed. Second, it is famous for sour and hot in spice. Hunan dishes stress the tasty of raw material, seasoning technology changes with the change of raw material. The last is that there are many kinds of skills, especially simmering. Due to the strong taste here, dishes are always made by simmering.

2.       Fujian Category

Lying at the southeast of China, sea west, mountains east, wild weather, rich venison and water resources, all have provide good foundation as material for Fujian Category forming.

The category stresses the use of spice, famous for sweet and pungent, especially the use of Scha makes dishes more delicious. The dishes in Minxi are a little salty and pungent, with a strong sense of local characteristics.

The people in Fujian are good at cooking delicacies of every kind, especially seafood. At the premise of keeping wonderful taste and form, mainly the taste, with the feature of elegance and tender; skillful cutting techniques, Fujian Category is famous throughout China. There are many ways of cooking such as fry, burst, stuffy, simmer etc.

3.       Anhui Category

Anhui Province, lying at northwest of China, owns a lot of plains, hills and chains of mountains. Yangtze River and Huai River are in the province, their branches have met lakes, fertile land, rich products, form material foundation of Anhui Category forming.

The people here are also good at cooking delicacies of every kind and stress fire such as stew and burn. Simple and beneficial, keep the original taste of dishes, actually many dishes here are made by simmering for a long time, thus they are pure soup and mellow taste, suffusing an exquisite fragrance all around.

Cooks in Anhui Province often choose material at locals, with great cautions, they want the materials to be fresh and live. Then they are good at using fire, characters by color, oil and fire. Third they always burn and stew, suitable in light taste and heavy taste. Anhui dishes stress maintaining nutrition and healthy for body.

The above are just three kinds of all the dishes, due to the limited scales, I will continue the topic on my laptop (http://www.dinodirect.com/laptops/ ). When travelling in China, I have enjoyed a lot here for food, deeply impressed that China is really a great country for the culture of eating. I will go on with the topic soon.