Introduction to Chinese Cuisine and Culinary Art

Chinese culture has a known history of over 2000 years.

According to archaeological finds, the Chinese in the Bronze Age used silver utensils for cooking.

During the ZHOU dynasty, the Chinese already used soya sauce and spices in their cooking.

CONFUCIUS, the Chinese sage, was not interested in gourmet food.

The Chinese cooking methods have remained unchanged over thousands of years.

In Chinese cooking, the blending of sour, piquant, salty, bitter, or sweet flavors was not considered important until modern times.

Chinese cuisine emphasizes the blending of contrasting colors, aromas, flavors, shapes, and textures.

Chinese cuisine always mixes different ingredients indiscriminately to create dishes.

One of the main characteristics of Chinese cuisine is the harmonious blending of colors, aromas, flavors, shapes, and sizes.

Chinese cooking often involves matching slices with slices, shreds with shreds, cubes with cubes, and chunks with chunks for both appearance and texture.

Tea is a common drink in Chinese culture for the past few decades.

Chinese cuisine is known for using ginger, chili, and garlic as the holy trinity of spices in cooking.