Chinese
cuisine with its over 5000 years history numbers a lot of various
ingredients. The most widespread are eggplant, lettuce, rice, winter
melon, dried fungus, mushrooms and garlic; the most sinister ones
–
snakes and dog meat. Fortunately today beef and pork are more common
at the butcher's and restaurants. Chinese spicy food has many
adherents all over the world. Chinese restaurants and snack-bars,
famous for their spicy food,
are numerous both in Europe and in
America, competing with national cuisine.
Chinese
spices, partly native, partly borrowed from other countries, have
many medical
advantages. Thus ginger has a good influence on the
digestive system and garlic which is used completely, including
flowers and stems, lowers blood fats and kills cancer. Sichuan
peppercorns, named after the province they are cultivated, are also an
important part of Chinese spicy food cookbook.
Actually
Sichuan is considered China's spiciest province. Its delicious
cuisine is extremely rich for hot
spicy food dishes. The main spice
in Sichuanese restaurants is chili – powdered, dried, stewed
and
fried, - served both as seasoning and as garnish. The popular
Sichuan
dishes like Steamed Yellow Croaker and Fish-Flavored Pork are extra
spicy and make you feel
yourself a fire-spitting dragon. Even a standard hotpot, having deep
roots in Sichuan, is a tongue-torching
meal.
However Sichuan
Cuisine,
which origins are traced back to the
Qin and Han Dynasties,is
famous not only
for its spicy food seasonings, but also for its cooking techniques
like dry braise, saute, Hui and PAO.
With its tendency
to fiery spices Chinese spicy food seems to send you a challenge.
Those who accepted it, compare Chinese spicy dishes with drugs
– once having tasted it you will never forget the effect,
willing to
experience it again and again. Although, unlike drugs, spicy food is
very healthy. So don't miss the
opportunity to visit a Chinese restaurant
or to get some special
recipes
and to give a Chinese spicy food party!
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