Every now and then I like to step back and look forward to “What’s Next”…This is one of those posts…
Lately we have been talking about the different cooking methods—specifically sauteeing and stirfrying…
But before we leave the topic of stirfrying and move on to other cooking methods, I thought that it might be a good time to step back and learn about the “Eight Culinary Traditions” of China.
These are the different cuisines that are found in different provinces of China
These cuisines distinguish the unique flavors of the different regions of the country that vary because of factors such as…
- agricultural structures
- availability of resources
- cooking methods
- cooking techniques
- eating habits
- geography, such as the riverlands of the South and mountain ranges of the North
- staple crops grown in each specific region
For example, Northern cuisine seems to have more of a preferencfr for salt and noodles. Whereas Southern cuisine seems to have more of a preference for sweetness and rice. Eastern cuisine seems to have more of a preference for spiciness…and Western cuisine has more of a preference for acidity.
Even though these eight cuisines are considered the most commonly accepted categories of Chinese cuisine, they only represent about a fourth of Chinese cuisine.
So let’s take a look at the following regional cuisines, so that whether you’re loading up your plate at the local all-you-can-eat Chinese buffet or cooking healthy meals in your brand new wok at home, you will actually know the difference between Hunan chicken and Sichual porl…(other than the fact that one consists of chicken and one consists of pork, obviously)…
Now for the “bona fide” list…