Category:People in Chinese Food

From Recipes Wiki

The Chinese chefs tend to prepare the meals in a very natural way that often excludes modern equipments. That is why the Chinese chefs and especially the Cantonese ones are specialized on frying, roasting and steaming even without an oven. The cooks in the Northern regions of China are specialized on preparing noodles, the local congee and bread from wheat. The chefs in the mountain province had been influenced by various foreign that passed their region in the famous silk route journey. The Buddhists introduced the hot spices and the Indians introduced the peppers, which evolved till the Szechuan peppercorn. The Spanish traders brought chillies to this region, so the mixture of cultures and people is very much felt here. In the Eastern regions, cooks rely on rice, wheat and on red cooking (meat simmered in soy sauce) and in the Northern ones, sugar is a main element, but not only for desserts.