Relying largely on the use of a wok and fresh ingredients, Chinese food is quick and nutritious - and tastes and looks great! Here’s a bit more about the different types of Chinese cooking.
Stir-frying
Today, stir-frying is seen as a way of retaining important nutrients, texture and flavours. However, it originated a long time ago in the district of Canton, the ancient gastronomic capital of China. Because food and fuel were both in short supply and costly, cooking had to be done quickly to use as little wood or charcoal as possible.
Cantonese food
Perhaps because most Chinese emigrants come from the Canton region, this style of cooking is what many in the West associate with Chinese cuisine. Cantonese food is cooked at a particular heat level and with fresh ingredients and tends to be more colourful and less spicy. Oyster sauce, fermented soya bean sauce, fish sauce, sugar and vinegar are used a great deal in Cantonese cooking.
Other types of Chinese food
Eastern Chinese food (including Shanghai style dishes). These are known for seafood and their sugary tastes.
Western Chinese foods (such as Sichuan dishes). The use of chilli peppers makes them very hot and spicy.
Southern cuisine includes Cantonese style dishes and also sweet and sour dishes.
Northern Chinese foods (also called Peking foods). These are known particularly for their flour dishes such as breads, noodles and dumplings.
Did you know that noodles symbolize longevity? They are also very popular because of their simplicity and versatility.