 The Chinese, like the French, are a nation of food lovers, and the preparation and enjoyment of food plays a central part in their way of life. The Chinese culinary tradition, one of the oldest in the world, now enjoys an almost unprecedented popularity in the West. About one third of the world's population eat Chinese food everyday of their lives, yet it is much, much more than the daily sustenance of a great many people. Even if it were only eaten regularly by a handful of obscure gourmets, Chinese cooking would still be important for it is one of the truly great and original cuisines of the world.
Chinese food is fun and it's fast becoming a universal favourite, for the style of cooking popular in China appeals to Eastern and Western palates alike. Food is usually finely sliced; vegetables are used in abundance, especially those peculiar to this part of the world: bamboo shoots, bean sprouts....Meat, fish and poultry are also finely sliced or often shaped in balls, batter coated and deep fried. Succulent prawns are a Chinese favourite, tangy sweet and sour sauce a speciality. Rice, either steamed or fried, is the usual accompaniment to most Chinese meals. Foods are subtly blended together to provide the ideal combination of texture and flavour. Sweets are not so widely eaten but the ideal way to end a meal is with a cup of lightly perfumed tea.
Because of the Chinese practice of cross-blending, and cross-cooking different ingredients and materials, a large number of dishes can be readily created simply by varying the combination and composition of the vegetables and meats added, without having to alter the cooking methods employed, or procedure adopted.
The chicken and pork stocks are neutral in their savouriness, and can therefore be freely mixed and blended with other types of stock and they can also be used as bases in which other type of meat, fish or seafood materials can be cooked. Since the stock, vegetable ingredients, and meat used can all be varied ( in other words we are here dealing with a number of "variables" within a dish ) the number of dishes which can be prepared from the same basic method and procedure is quite incalculable.
Here are recipes that you can follow . They range from soups to main courses and vegetable dishes. All are simple and all the ingredients are readily available, from stockists of Oriental food and food departments of large stores. So even a beginner can follow them and bring Chinese cuisines to her own home. Their flavours are sure to appeal to you.
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