Chinese Cuisine - From Ancient Times To Modern Day

Recently our thought and prayers have turned to China and its' devastating earthquake. This proud , ancient land has survived a lot over the centuries from natural disasters to barbaric regimes. Yet the Chinese maintain the grace to survive and with it their love of their heritage. This heritage includes an amazing history of culinary dishes that people the world over love.

Most Americans have grown up with Chinese restaurants and take out food. I bet a lot of you foodies may not know that four regions make up the bulk of Chinese dishes. They are Szechuan, Canton, Peking and Shanghai.Most Westerners are most familiar with Szechuan and Cantonese dishes. These areas produce the most fruits , vegetables , spice and seafoods in the country. Szechuan is known for its' fiery cuisine thanks to its' native peppercorns. Canton has provided the world with sweet and sour pork as well as chow mein. Peking is known for its duck but also for its' sesame shrimp toast and drunken chicken. Shanghai is known for its' fish dishes but has also given us the delicious bean curd soup.

Anyone can create this cuisine at home. You need a good cast or steel iron wok. There are Teflon and aluminum ones out there at much lesser prices but these really aren't the best choice. You're going to need a heavy duty one that will stand up to oils and heat. Not only will you be able to stir fry but you can also steam rice and warm soups in it as well. Another must is a bamboo steamer. You can steam vegetables and rice in it, and the bamboo imparts a special flavor all its' own to it. A steamer consists of a domed lid and a circular slotted bottom or basket.These come in a variety of sizes so you can easily buy a smaller one if you have very little or no storage space. Most department and specialty shops such as Williams and Sonoma and even some Targets will carry steamers. Another must are good knives for cutting. Chinese dishes tradionally have bite size pieces of meat, tofu and vegtables as opposed to larger stalks or cuts.

Chinese cooking is a noble ancient cuisne. It is rich and varied , bringing together a unique union of meats, seafood and vegetables. It has always been with us and will continue to for future generations of Chinese nationals and foodies alike.