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1.Chinese cuisine is closely related to medical care. Thousands of years ago, there was a saying that "medical and food share the same source". The medicinal value of food raw materials can be used to make various delicacies and achieve the purpose of preventing and controlling certain diseases." It’s not just a common sense for the three inland cuisines but for all the Chinese cuisine.
2.There are over thirty techniques in Chinese cuisine, including deep-frying, quick-frying, stir-frying, roasting, sauteing, simmering, braising, smoking, steaming, and stewing in soy sauce and syrup. Different ingredients require different seasonings. For Szechuan food and Hunan food, stir-frying is vary important and commonly used, while chiefs have to manage to use different herbs and know how to properly steam and braise(lu in Chinese pinyin) in Anhui.
3.China is the hometown of chopsticks. Chopsticks culture has a long history in China. The tradition of using chopsticks as cutlery has been introduced to many other countries in the world, such as Vietnam, North Korea and South Korea. The invention of chopsticks reflects the wisdom of the ancient Chinese. A pair of chopsticks, though they look simple, can nip, pick, rip and stir food. Nowadays, chopsticks are considered lucky gifts for marriage and other important ceremonies. Of course, it’s also the fact in the three provinces.