Chopstick cullinary from China....
Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. It originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
A meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items.
As is well known throughout the world, rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns predominate, in contrast to southern China where rice is dominant Soup is usually served at the start of a meal and at the end of a meal in Southern China.
Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed with a wide, flat-bottomed spoon (traditionally made of ceramic).In most dishes in Chinese cuisine, food is prepared in bite-sized pieces (e.g. vegetable, meat, doufu), ready for direct picking up and eating.
Traditionally, Chinese culture considered using knives and forks at the table "barbaric" due to fact that these implements are regarded as weapons. It was also considered ungracious to have guests work at cutting their own food. Fish are usually cooked and served whole, with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first filleted. This is because it is desired for fish to be served as fresh as possible.
Vegetarianism is not uncommon or unusual in China, though, as is the case in the West, is only practiced by a relatively small proportion of the population.. Chinese Buddhist cuisine has many true vegetarian dishes that contain no meat at all.
In traditional Chinese culture, cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, they would most likely be hot tea or hot water. Tea is believed to help in the digestion of greasy foods. Despite this tradition, nowadays beer and soft drinks are popular accompaniment with meals. A popular combo in many small restaurants in parts of China is hot pot served with cold beer, a combination known as , which is the very opposite of what traditional wisdom would admonish.
Often, Chinese food found outside China can range from the authentic, or food that has been adapted for local tastes, to something that is newly created. For example, chop suey does not exist in Chinese restaurants in China.
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