What are Chinese characteristics

Chinese cuisine

Fresh from the market

Only a few Chinese are overweight because people in China tend to have a fairly health-conscious and varied diet. While in northern China grain products - mostly noodles - are traditionally eaten with meat, fish and vegetables, in southern China it is rice.

Having suffered bitter famine for centuries, the Chinese ingenuity when it comes to the edibility of living things is unmatched. Scoffers claim that the Chinese eat anything that has four legs except a table; everything that flies except airplanes; and everything underwater except submarines.

That is of course an exaggeration. But actually, food in China is more than just nutrition: it is the art of balancing the soul and body with "food" in the literal sense, preferably in a large, boisterous company.

Herbs and spices are just as cleverly selected as the basic ingredients, and preparation in a wok, for example, is known to be gentle on vitamins and its own flavor. In addition, there are regional specialties of the cuisine that turn a journey through China into a culinary adventure.

Substantial stews and delicious pasta

Four major flavors are typical: the southern one, for example from the Guangzhou (Canton) province, a bit sweet and sour with substantial stews and delicious pasta, the (south) eastern one from the Jiangsu Province - in Shanghai, for example - very light, fine, with clearly defined ingredients .

Then there are those of the southwest regions of Yunnan, Sichuan and Hunan: unsurpassably versatile, spicy to spicy and finally the northern Chinese: heavier, with a variety of pasta products. The most famous example is the Peking duck. Anyone who knows the original refuses any supposedly inexpensive imitation from German-Chinese restaurants.

As a special recommendation, reference is made to the specialties from the cuisine of the national minorities, for example the Dai. The Thai-related people are primarily at home in Yunnan and Guizhou. His delicious recipes have conquered Chinese kitchens across the country.

In general, while prosperity and mobility increase, the most popular dishes are spreading across the country, especially in the cities. You can find delicacies there both in the simplest street food stalls and in expensive restaurants. The problem for Europeans: they do not easily recognize what is a real delicacy and what is just a souped-up cheap snack.

Here is a rough breakdown as a reminder:

  • The north eats salty: in Beijing, Hebei, Tianjin, Shandong, Henan, Shanxi, Shaanxi
  • The west eats spicy: in Sichuan, Chongqing, Yunnan, Guizhou, Hunan
  • The east eats sour: in Shanghai, Zhejiang, Jiangsu, Anhui, Jiangxi, Hubei
  • The south eats sweet: in Guangdong, Guangxi, Hainan, Fujian, Taiwan, Hong Kong, Macau

For everyone, however, the following applies: the bigger and livelier the company, the full the table with colorful dishes, the longer and better it is to dine.