Chinese cuisine

Note: Donald Huang is a hard-working student at NMC and enjoys writing about what he knows best. In this short piece, he explains clearly the different types of Chinese cuisine.-Joe Race, English 202 adjunct instructor, NMC

The Chinese have a long known history of 5,000-plus years, and during this lengthy period of time they have invented many things to improve their comforts and lifestyles. One of these is Chinese cuisine and it carries its influence to wherever Chinese people go. Chinese cuisine is made up of eight different culinary traditions, with each noticeable tradition from a different part of China. The eight culinary traditions are Yue, Min, Hui, Lu, Zhe, Xiang, Chuan, and Su.

Of the eight traditions, three are the most influential around the world: Yue (Cantonese cuisine), Sichuan cuisine, and the Lu (Shandong cuisine). These culinary traditions are greatly affected by particular factors such as geographical location, climate, vegetation growth, lifestyle, and cooking utensils. The amount and supplies of salt and sugar also affect the taste of the dishes greatly, as the food tends to get saltier in areas nearer the sea.

In this explanation about Chinese cuisine, we will discuss the eight culinary traditions of China. Let us start with the first two culinary traditions: the Yue (Cantonese cuisine) and the Chuan (Sichuan cuisine). Yue cuisine is one of the best known and most influential cuisine in the world. As one of the main representatives of Chinese cuisine, many Chinese restaurants use the Yue culinary tradition of cooking. A few examples, such as Sweet & Sour Pork or Chicken Stir-Fry, are very well known among foreigners. The Yue cuisine has some special customs that its people use, Yum Cha for drinking tea and Dim Sum for small, hearty dishes. Drinking tea is an everyday routine, and people are accustomed to eating Dim Sum in the morning while drinking tea.

Sichuan cuisine is another well-known culinary tradition and influential representative of Chinese cuisine. Sichuan cuisine is easily identified by its bold, spicy taste. Although it is spicy, it is also very delicious and some spices contribute to its unique flavor. Hua Jiao, or Sichuan peppercorn, is a spice that “takes” out the unpleasant flavor of some foods, making it smell better and giving it a unique taste. Zhitianjiao, the Sichuan chili, is the famed chili that contributes to the spiciness of Sichuan cuisine.

The next three culinary traditions we will discuss will be the Min, Hui, and Xiang cuisines. The Min cuisine originated from the Fujian province, and its menu is composed of the hundreds of types of seafood that thrive in coastal regions. Chefs have many special ways to prepare seafood and take away the raw smell so it can be delicious. Next is the Hui cuisine: Originating from the Anhui province of China, it uses local herbs and vegetables as its prime ingredients instead of seafood. Its geographical location, near the Huangshan Mountains, supplies it with fresh bamboo and edible mushrooms. The Xiang cuisine is next. Although it also emphasizes the presence of spiciness in its food, the Xiang cuisine also emphasizes aroma and deep color. Another characteristic is that the Xiang cuisine applies a wide range of vegetables that grow within its agricultural region.

Hungry yet? Let us go now to the Lu, Su, and Zhe cuisines.

The last three culinary traditions that will be discussed will be the Lu (very popular), Su, and Zhe cuisines. The Lu cuisine has a long history and was once an important part of the Imperial Cuisine of ancient China. However, it is not as popular in middle or southern China. The Lu cuisine’s most famous dish, however, is the famed Beijing Roast Duck, or known as Peking Duck, which is famed for its great, special taste. The next cuisine is the Su cuisine, which originates from the provinces next to the Yangtze River. It has a variety of meat, seafood, vegetables, and seasonings, and some of its most famous dishes include Jinling “salted dried duck,” or Yangzhou “steamed jerky strips.”

Last of all is the Zhe cuisine, which originated from the Zhejiang Province. Instead of preparing foods with oil and heavy seasoning, the Zhejiang culinary tradition prefers its foods to be fresh with fragrance and lightly seasoned.

There are also other minority cuisines of the native rural cuisines but they will not be covered until next time. Besides the foods listed above, Chinese cuisine also has a large selection of desserts and teas that people enjoy after the main meals.

The eight culinary traditions of China have many similarities and differences, ranging from Southern Yue cuisine to the northern Lu cuisine, flavors ranging from spicy and salty, to sweet, and combinations of flavorings and spices that have developed over the centuries of Chinese history. Each culinary tradition uses different kinds of meat and vegetables that grow within its area. They also use different cooking methods, which include steaming, frying, cooking, boiling, and many other methods that are surprisingly delicious. Three of the most well known Chinese cuisines-Yue, Chuan, and Lu-are increasingly popular around the world. Since there are eight culinary traditions and there is some overlapping of dishes, it may be difficult to distinguish one culinary tradition from the other, but that is unnecessary because all eight culinary traditions are part of one large cuisine, the Chinese cuisine. Taste, identify and enjoy! (Donald Huang)