Chinese Cuisine
The Chinese were the first who showed the world, a couple of thousand years ago, that cooking is a kind of art and eating is something more than a reducing  hunger, is also a pleasure. An old Chinese saying says: ‘when cooking remember three things: each dish must look attractive, smell nice and taste good.’

Did you know that…?

1. Chinese cuisine is divided into three major groups: North Chinese (Peking), Middle Chinese (Shanghai) and North Chinese (Canton). In East Chinese the most dominant flavour is sour, in the West – hot, in the South – sweet and the North – salty.
2. Each province has also different way of preparing dishes. In Canton most of the meals are stewed and steamed, and before frying the ingredients are mostly cooked. In this province rice is a major ingredient of every meal.
3. In the North the more popular foods are deep fried dishes in oil, they have to be very crispy. Wine is a popular ingredient and instead of rice, most of meals are eaten with bread, prepared in steam, baked in the oven or fried in oil.
4. The dishes prepared in Middle China are very fatty, as for their preparation much oil, especially sesame oil, is used.  All dishes are cooked, stemmed and stewed for a long time with many spices including garlic, black pepper and ginger. Instead of rice, meals are served with pasta. The Chinese use a lot of soy, but do not drink or eat anything which contains cow milk (butter, cheeses etc.)
5. The secret of Chinese and other Asian cuisines is based on spices – ginger, coriander, chilli, curry and garlic. Thanks to them even a boring slice of meat can be changed into a culinary art piece.