CULINARIA CHINA

by APERTURE X & THE CULINARY ADVENTURER

The culinary delights of China.
[知味中国]

PEOPLE'S REPUBLIC OF CHINA
Capital: Beijing
Culinary roots: Chinese (Lu 鲁 Su 苏 Zhe 浙 Min 闽 Yue 粤 Chuan 川Xiang 湘 Wei 微)

Chinese cuisine goes back thousands of years. Perhaps aside from French cuisines, my personal opinion is that there is no par on Earth. Not only it is about taste and flavour, it is also about harmony between "ying" and "yang". Food are paired up because between them, they serve a health purpose as well.

Puritans will claim that there are 4 or 8 main veins of culinary schools in China. The argument is still there thousands of years later. Setting aside which vein is more superior, the fact that China has so many provinces and each province through the eons has developed their own culinary touches, the diversity to come across is staggering! You may need a whole lifetime...or more, to go through every culinary nugget.

* The 8 main culinary veins: 鲁 (Lu: Shandong province), 川 (Chuan: Sichuan province), 苏 (Su: Jiangsu province), 粤 (Yue: Guangdong province), 浙 (Zhe: Zhejiang province), 闽 (Ming: Fujian province), 湘 (Xiang: Hunan province) & 徽 (Wei: Weizhou area).