Chinese Food --- I, II, III, IV, V, VI

The Chinese have a traditional belief in the medicinal value of food and that food and medicine share the same origin.  This view could be considered a forerunner of nutritional science in China.  Notable in this theory is the concept that correct proportion of meat to vegetable ingredients should be maintained; one third of meat based dishes should be vegetable ingredients and one third of vegetable dishes should be meat. In preparing soups, the quantity of water used should total seven-tenths the volume of the serving bowl.  In short, the correct ingredient proportions must be adhered to in the preparation of each dish or soup in order to ensure full nutritional value.


The Chinese have a number of rules and customs associated with eating.  For example, meals must be taken while seated; there is a set order of who may be seated first among men, women, old and young; and the main courses must be eaten with chopsticks, and soup with a spoon. Chinese banquets are arranged on a per table basis with each table usually seating ten to twelve persons.

A typical banquet consists of four appetizer dishes, such as cold cut platters or hot hors d'oeuvres; six to eight main courses; then one savory snack type dish and a dessert.  The methods of preparation include stir frying, stewing, steaming, deep frying, flash frying, pan frying, and so forth.  A dish may be savory, sweet, tart or piquant.  The main colors of a dish may include red, yellow, green, white and caramel color. Food garnishes, such as cut or sculptured tomatoes, Chinese white radishes, cucumbers, and so forth, may be used to add to the visual appeal of a dish.  All of these elements contribute to making Chinese food a true feast for the eyes and nose as well as the taste buds.

With over 5000 years' history, Chinese have developed a high level of food preparing skill. In fact, Chinese culture considers cooking an art while all other philosophies consider the preparation of food a craft. Chinese food culture reflects two dominant Chinese philosophies: Confucianism and Taoism and has been developed and refined over many centuries since the great classical age of China, the Zhou Dynasty 1122-249 B.C.  Ancient Chinese people have explored the world of plants, roots, herbs, fungus and seeds to find life giving elements as well as medicinal value. Therefore, unlike the majority of eastern cuisine, most Chinese dishes are low calorie and low fat.  You may find answers to today's diet and health problems within Chinese food.