Away from bats soup ... here are 4 healthy cooking schools in China

Shaima Abdullah

Perhaps one day while you were touring one of the commercial centers spread in the Arab countries, the most famous Chinese dish around the world is "Sweet and Sour", which is a meal that usually consists of chicken or meat pieces and vegetables with pasta dipped in sauce and sweetened with sugar.

That taste, which was strange to our Arab societies two decades ago, is present in our menus after the spread of Chinese restaurants that our Arab countries have been crowded with in recent years.

Here we will not review bats soup or snake meals, but we will monitor the story of Chinese cuisine, and the most famous delicacies that are not related to viruses.

Rich kitchen
Food in the Chinese is like water and air. In the past, the Chinese said, “Food is the paradise of the people.” That is why they recorded more than 5,000 dishes in the world of cooking. The Chinese cuisine is distinguished by its diversity, as it is similar to the geographical distributions that extend to the Chinese continent. My kitchen is distinguished from it by the cities of the Yellow Giant.

In an article about Chinese cuisine published by the Real Simple website, writer Sara Gawchat emphasized, "Whether you are requesting beef, chicken, shrimp, or special food with vegetables, you will necessarily notice that all flavors are the same, because they are covered with soy sauce and the sauce made from starch." Maize".

Ming Cai - one of the most famous Chinese chefs and founder of a chain of Chinese restaurants and a member of the Diamond Cooking Council - notes that the secret to the special flavor of Chinese food is not bats or snakes, but rather thick, shiny sauces.

Chinese Cooking Secrets
Most Chinese dishes - whether hot or traditional - contain three main ingredients in Chinese cuisine: garlic, pepper, and ginger. Ming says that “onions play a less important role in Chinese cuisine, and of course any Chinese chef who does not use soy sauce is seen with a little respect and reverence. Sauces are used in all shapes and countless ways in Chinese cooking. "

Rice also occupies a distinctive place in Chinese cuisine, as it is the symbol of life itself, added to many dishes, and cooked in different ways. In China, there are seven imperatives in life that the Chinese memorize by heart, which are soy sauce and rice, then fuel, garlic and vinegar And tea and oil.

Meat in China has an ancient position, as it was a symbol of wealth and prestige, but the Chinese cuisine cannot rely on meat, so the alternative was in "tofu", which relies on soybean extract as a source of protein. If you are a visitor to China, you will know that pork is an essential source of protein. The animal is on the Chinese table except in the Muslim community.

As for Chinese sweets, they may look strange to some. Among the varieties used in Chinese sweets are red beans, mung beans, sticky rice, lotus seeds and various types of nuts.

Healthy kitchen
Experts view Chinese cuisine as the most healthy type of cooking. When comparing the amounts of food a person gets in American cuisine from vegetables, starches and protein, we will find that the American share of protein is four or five times the individual’s share in Chinese cuisine, according to the Chinese chief chef. Meat is used more as a flavor than as a pivot meal in Chinese food.

Chinese cooking is based on wooden pans, which are the most healthy at all. They keep vitamins in food during fast cooking, and some recipes with a distinct taste are only suitable for cooking on old stoves, and it is also undeniable that this type of cooking using a stove Wood reduces fuel use.

Some people think that preparing Chinese food takes more time than any other food, Tsai says, but this is absolutely not true, as you can cut meat and vegetables in advance to save time, and this will make it more like making a dish of mashed steak and mashed potatoes.

The four schools of Chinese cooking
An article published by Internations.org, on travel around the world and peoples cultures, touched on life in China, dividing Chinese cuisine into four major sections by geographical regions:

1- North School
The northern region was affected by the nomadic Mongolian lifestyle, and the arid climate in this part of China, so the two main dishes depended on meat, the "hot pot" and its main component of mutton, and "Mu Shu" which depended on pork, with balls, onions and garlic wrapped In pancakes, they are steamed.

2- Frying and steamed
Fish and rice are the two main dishes in the eastern region, and the use of frying and steam is the most common method of cooking, so this method is called "red cooking", and red is attributed to the color of the soy sauce that is added to food, in addition to the rice porridge that is famous in that region From southeast China, breakfast is often served.

3- The Southern School
Although the Southern School is always seen as lacking in flavor, it does not deny the use of fresh ingredients that are rich in abundance and richness, due to the warm humid climate in the south that contributes to the formation of different Chinese cuisine with rice and fish.

4- The Western School
Throughout the centuries Chinese cuisine was influenced by travelers across the Silk Road. The most prominent thing presented to the Chinese was the pepper by the Spaniards in the 16th century. The spices and exotic flavors of Chinese cuisine can easily be distinguished from other cultures.