In China, it is believed that people's food comes from the sky, which is why eating is perceived as a special ritual and not simply as the satisfying of a daily need.
Dishes are selected so that tender and liquid foods dominate. First, green tea is drunk, without sugar and milk, then cold appetizers are served - pieces of meat, fish or vegetables.
The Chinese eat sparingly and without rushing, they enjoy their meals. Once they are done eating, broth is served and then tea once more. Indeed, it is this composition and order of eating that is thought of as the most favorable for digestion.
The dishes are composed of small pieces, requiring no additional effort from folks once at the table. The secret to Chinese dishes is cutting up and frying the ingredients. They are fried in a special deep pan, known as a wok, that is ever more preferred by homemakers throughout the world.
The small pieces are cooked very quickly in melted butter on high heat. Often, white pepper and ginger are fried in the butter, which gives a specific flavor to the dish.
Crumbing is widely used in Chinese cooking. Virtually all products can be prepared this way. Soy and the products made from it are also widely used.
The blending of otherwise incompatible tastes and flavors, as well as the use of sprouts is characteristic of it too. We owe our thanks to Chinese cuisine for sweet and sour sauce.
You can make your own Chinese-style vegetable mix:
Ingredients: 1 1/3 tbsp of dried mushrooms, 1/4 of a Chinese cabbage, 2 carrots, 1 cucumber, 2 stalks of green onions, 1/2 an onion head, 1 2/3 cups of marinated chestnuts, 14 oz of canned bamboo, soya sprouts, soya sauce, salt and black pepper to taste.
Soak the mushrooms in water, cut the Chinese cabbage into thin strips, the carrots into strips as well, and the cucumber into thin slices.
Cut the green onions down the middle and cut off pieces 3/4″ (2 cm) each. Drain the bamboo and chestnuts and cut them into tiny bits. Finely slice the onion and fry in oil.
To it, add the cabbage, carrots and 1 cup of water. Stew for 15 min, sprinkle with salt and black pepper and add the cucumber and mushrooms.
After 5 min, add the bamboo, chestnuts, green onions and sprouts. Pour soya sauce on top and remove from the stove. Cover with a lid or aluminum foil to stew for 10 min. and serve.