VLLC Language Courses
  • Home
    • Locations >
      • Victoria
      • South Australia
      • New South Wales
      • Western Australia
      • Australian Capital Territory
      • Queensland
      • Northern Territory
      • Tasmania
    • About VLLC
    • The VLLC story
    • Language Tutors
    • Join the Team
    • Frequently Asked Questions
    • Testimonials
    • The Language Box
    • Online Student Access
    • Code of Practice >
      • Student Information
      • Privacy Policy
    • Blog Articles >
      • Work Blog
      • Travel Blog
      • Mind Blog
      • Language Journeys
      • Videos
  • Languages
    • Learn English >
      • General English
      • IELTS Preparation
    • Learn Arabic
    • Learn French
    • Learn German
    • Learn Greek
    • Learn Indonesian
    • Learn Italian
    • Learn Japanese
    • Learn Korean
    • Learn Mandarin Chinese
    • Learn Russian
    • Learn Spanish
    • Learn Thai
    • Other Languages - VLLC Tutorial Courses
  • For Individual
    • Language Certificates >
      • Certificate II in Applied Language
      • Social Proficiency
      • Certificate III in Applied Language
      • Intermediate Proficiency
      • Vocational Proficiency
    • Online Lessons
    • In-country Language Testing Preparation
  • For Business
    • Language Certificates >
      • Certificate II in Applied Language
      • Social Proficiency
      • Certificate III in Applied Language
      • Intermediate Proficiency
      • Vocational Proficiency
    • Business Benefits
    • Online Solutions
    • Professional Development Seminars
    • Language Workshop
    • School Solutions >
      • Primary School Language Program
      • VET in Schools
  • Contact
    • Other Language Contact Form
    • Contact Form

Everyone loves Chinese food!

19/2/2020

0 Comments

 
If you don’t speak Chinese, it’s difficult to order food in China. That is understandable. Chances are that you have hardly touched what Chinese food is all about. With 1.4 billion people and being the fourth largest country in the world, it would take a lifetime to order all the different dishes China has to offer.  What’s really magical about China is that every province has its own specialty which sometimes can’t be found anywhere else. The food you eat in Guangdong province will be vastly different from the food you’ll eat in Xinjiang province. It’s a suspicious claim to make when you’ve hardly discovered their food. It’s the most broad term. Not liking Chinese food is basically like saying you don’t like ANY vegetables or meat.
Picture
There’s a HUGE variety of dishes in China. Look at the menu in many of the restaurants and you’re handed a book of what they offer. The selection is more than you could possibly imagine in China. Spicy, sweet, buttery, cold, hot, crunchy, deep-fried, nutty, oily, peppery, rich, sour, toasted – you’ve got it all. The selection is so big that really Chinese food can fit anyone's tastes. Every time I handed the menu to a local, they took long to order because it was difficult to decide what to get because it was too much. It’s like someone saying “I don’t like Australian food.” It’s so general that it doesn’t make sense.

Although there is much debate and confusion over just how many styles there are, most would agree that there are at least four major regional styles: Cantonese, centred on the southern Guangdong province and Hong Kong; Sichuan, based on the cooking of this western province’s two largest cities, Chengdu and Chongqing; Huaiyang (also known as Jiangsu or simply Yang), the cooking of eastern China (Jiangsu, Zhejiang and Shanghai); and Beijing or ‘Northern’ food, which takes its inspiration from the coastal province of Shandong. Some would add a fifth cuisine from the south-eastern coastal province of Fujian.

Each of these styles have developed over time as a result of factors such as the geography, climate, history, lifestyle and cooking preferences of the region, and all have their own distinct flavour. What distinguishes them is not only their cooking methods, but particular combinations of ingredients. All regions use ginger, garlic, spring onions, soy sauce, vinegar, sugar and sesame oil and bean paste, but combine them in highly distinctive ways, using a variety of different cooking techniques.
Picture
For example, Sichuan (also known as Szechuan or Szechwan) cuisine, is known for its bold, hot, pungent flavours, derived from the liberal use of garlic and chillies, whereas Jiangsu cuisine has a strong emphasis on matching ingredients according to season, colour and shape, and so-called ‘red braised’ dishes are popular (in which meat is braised in soy sauce, fermented bean paste and sugar to give it a caramelised flavour and reddish brown hue).

Picture
Rice is an essential part of any Chinese meal, no matter the region, and the Chinese table is always a shared one. A typical meal would combine several small dishes to be served at the same time and shared. Each dish should complement the other in terms of taste, texture, flavour and the overall visual effect. Tea is drunk before and after a meal, but rarely during.

No matter what Chinese culinary delights you have tasted in the past, know that there are so many more flavours to experience and you should aim to indulge yourself in them all.
Picture

References for this blog are Michael Tieso who is the Editor-in-chief of Art of Adventuring and some other information gathered from the sbs site.
0 Comments



Leave a Reply.

    About

    Travelling is an exciting opportunity which can be enhanced by learning the language before you go. This blog contains some interesting articles about language and travel.

    Archives

    April 2022
    March 2022
    January 2022
    December 2021
    October 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    October 2018
    March 2018
    January 2018
    May 2017
    December 2016
    November 2016
    August 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    May 2015

    Categories

    All

    RSS Feed

About VLLC


The VLLC Story
Language Tutors
Locations
  - Adelaide
  - Melbourne
​  - Sydney
  - Perth
  - Canberra
  - Brisbane
  - Hobart
  - Darwin​
Join the team
Student Information
Online Client
Testimonials

Learning Options

Languages


Arabic
English
French
German
Greek
Indonesian
Italian
Japanese
Korean
Mandarin Chinese
Russian
Spanish
Thai

Courses


Certificate in Social Proficiency

Certificate II in Applied Language


Certificate III in Applied Language

Certificate in Intermediate Proficiency
​

Certificate in Vocational  Proficiency

Blog


Work Blog
Travel Blog
Mind Blog
Case Studies

Contact Us


Contact Us Form
Newsletter Sign up

Language School
Language School Melbourne Adelaide
Copyright © 2015 - 2021  |   VLLC - Vocational Language Learning Centre   | ADL 08 8267 1177   |   MLB 03 9602 1605