Entering the World of Flavors of Chinese Cuisine
Do you know? Although Chinese cuisine is renowned for its diversity, each region has its characteristic delicacies passed down for hundreds or even thousands of years. Regional differences have created a wide variety of flavors. From the vast geographical distribution, the flavors in the east, west, south, north, and central parts of China are quite different. The mellow flavors in the north, the delicate flavors in the south, and the spicy and numbing flavors in the southwest. Among these numerous flavors, spicy and numbing, three-fresh, and tomato flavors stand out and are widely loved by the public. Next, let this article take you on an in-depth exploration of the rich and colorful flavors of China!
When it comes to the spicy and numbing flavor, the Sichuan and Chongqing areas will immediately come to mind. The boiling hot pot is an excellent representative of the spicy and numbing style. The red oil is boiling and jumping in the pot. Chili peppers and Sichuan peppers are releasing their enthusiasm to the fullest. Every drop of the soup seems like fiery elves dancing.
Diners sit around the hot pot and put ingredients such as tripe, duck intestines, and fat beef into the pot one by one. After a short blanching, they are coated with a thick layer of red oil and put into the mouth. Instantly, the numbness and spiciness interweave on the tip of the tongue, stimulating every taste味道(wèi dào) nerve and bringing a hearty and refreshing pleasure.
味道 (wèi dào), noun, taste
Examples:
- The taste of this cake is wonderful.
这个蛋糕的味道很棒。
zhè gè dàn gāo de wèi dào hěn bàng 。 - I don't like the taste of coffee.
我不喜欢咖啡的味道。
wǒ bù xǐ huān kā fēi de wèi dào 。
This passionate spiciness is not limited to hot pot. Dishes like Mapo Tofu, Boiled Fish, and Diced Chicken with Chili Pepper have also conquered the hearts of countless diners with their unique spicy and numbing charm, allowing people to feel the boldness and enthusiasm of the people in Sichuan and Chongqing while enjoying the delicacies.
In contrast to the enthusiasm of the spicy and numbing flavor, the three-fresh flavor contains a freshness and delicacy佳肴(jiā yáo). The Jiangsu-Zhejiang-Shanghai area has always been known for its exquisite and delicate food culture, and the three-fresh flavor is highly respected here.
佳肴 (jiā yáo), noun, delicacy
Examples:
The table was full of delicacies.
餐桌上摆满了佳肴。
cān zhuō shàng bǎi mǎn le jiā yáo 。
This restaurant is famous for its delicacies.
这家餐厅以其佳肴而闻名。
zhè jiā cān tīng yǐ qí jiā yáo ér wén míng 。
The so-called three-fresh emphasizes the freshness, tenderness, and beauty of the ingredients. Whether it's the freshness of seafood, the beauty of river delicacies, or the tenderness of seasonal vegetables, they are all perfectly fused in this "freshness". Take the classic three-fresh wonton as an example. The thin-as-a-cicada-wing wonton skin wraps fresh and tender pork filling, delicious shrimp, and refreshing shepherd's purse. They are cooked in carefully boiled high soup.
When served, it's steaming hot. Take a sip of the delicious soup first. The rich freshness instantly spreads in the mouth, as if the entire spring is incorporated into it. Take a bite of the wonton. The softness of the skin and the deliciousness of the filling complement each other, leaving a memorable aftertaste.
And the delicious steamed fish takes fresh fish as the main ingredient, supplemented by seasonings such as scallions, ginger, and garlic. The cooking method of steaming retains the freshness of the fish to the greatest extent. When served, the fragrant aroma of the fish wafts over. The fish is fresh, tender, and smooth, melting in the mouth. Every bite can feel the gift of nature.
The tomato flavor, with its unique charm of sweet and sour taste, has occupied a place on the Chinese dining table. Tomatoes are not only nutritious but also have a unique sweet and sour taste, deeply loved by people. From home-cooked stir-fries to festival feasts, tomatoes can be found everywhere. Its sweet and sour taste can not only enhance the appetite but also neutralize greasiness, making the dishes more delicious. Therefore, whether in the noodles in the north or the rice in the south, tomatoes play an important role.
In Chinese home kitchens, scrambled eggs with tomatoes can be regarded as a classic of the tomato flavor and is also an "entry-level question" to test cooking skills. In the morning sunlight streaming into the kitchen, make cross-cuts on two plump tomatoes, blanch them slightly in hot water, and then peel and cut them into small pieces.
Pour oil in the pot, crack a few eggs, and the golden egg liquid quickly solidifies under the wrap of hot oil. Set it aside. Then pour the tomato pieces into the pot and gently press them with a spatula to let them release the sweet and sour juice. With the "sizzling" sound, the rich aroma of tomatoes spreads.
Pour in the fried eggs and quickly stir-fry evenly to let each piece of egg be coated with the red color of tomatoes. This dish seems simple but contains the simple pursuit of delicacies by the Chinese people. The red and yellow colors are like the small joys in life, adding a touch of brightness to ordinary days.
Whether it's a busy office worker gobbling down a few mouthfuls to start a vigorous day or a family sitting around to enjoy a warm dinner time, scrambled eggs with tomatoes always appear on the table appropriately. It's the taste of home and the silent transmission of family affection.