We are very lucky here in the UK to have access to such a variety of food options from all over the world. We are no longer confined to producing dishes that rely solely on the food that we can grow during each season and whilst this means that we may have lost some of the passion for our own Bristish cuisine it does mean that we get to try the taste sensation of dishes around the world without the need to actually travel anywhere.
Chinese chefs both in authentic restaurants and in take away establishments work hard to balance the delicate flavours of the dishes that we enjoy regularly. Working day in and day out over a Medium Duty 6 Burner Gas Range Oven that you can find at https://www.247cateringsupplies.co.uk/catering-appliances/commercial-ovens-and-ranges/commercial-ranges/lincat-lmr9-medium-duty-6-burner-gas-range-oven means that these dedicated chefs create some incredible culinary delights.
Chinese cuisine has some interesting background and is filled with interesting flavours and facts.
Similarly, to Indian cuisine the dishes of Chinese background are based around five key flavour types including spicy, salty, bitter, sweet and sour. The chefs spend their time blending together these flavours and depending on the type of dish and the region the dish originates from one of these flavour types may be more dominate than the others. For example, dishes that originate from the Hong Kong area are often sweeter in flavour than elsewhere in the country and dishes from the Sichuan cuisine are often a lot spicier than other regional counterparts.
There is a natural divide in the many carbohydrate sources of the dishes depending on whether you are in the north or the south geographical region of China. In the northerner areas wheat growth and production lends itself to the colder, drier climate and so the dishes are usually accompanied with wheat noodles, dumplings and steamed buns. In the southern areas of the country the climate is milder and wetter and so rice is grown very successfully in this area. This means that rice noodles and rice on its own accompany the dishes that come from this area.
Vegetables make up an incredible amount of the ingredients used in Chinese cuisine and it is thought that they actually eat around double the amount of fruits and vegetables each day that we consume in the west. Some of their vegetable varieties include bitter cucumbers, pomeloes and a whole variety of tree and fungi-based items.