food culture of China is as rich as it's history and with plenty of
regional diversity, there is always something to delight any taste
buds. Chinese cuisine are divided into two well known distinctive
styles, The North and The South.
traditional northern dishes consists of predominantly of noodles, steam
buns and dumpling dishes, with an abundant use of vinegar, garlic and
aromatic oils. The style of southern cooking make use of chilli
peppers and is characterised by the freshness and tenderness of the
ingredients. They tend to favour a sweet and spicy taste.
Rice dishes are extremely popular which includes rice cakes, rice
noodles and congee.
Colour and aroma is an important aspect of
chinese cooking, the aroma plays the important role of increasing the
appetite of the individual. Ingredients such as scallions
chillies, garlic, wine, star anise, cinnamon, and sesame oil, are just
some the ingredients for creating a rich and fragrant aroma, in chinese
people are highly conscious regarding their health, not only do they
pay extreme attention to presentation, aroma and taste, they also pay
equal attention to the nutritional value of the food that they
consume. As stated in ancient theory of the harmonization of
foods which identified the five favours of sweetness, sourness,
bitterness, piquant and saltiness, as the body's basic nutritional
needs in relation to the main five major organs of the body.