THE FOOD OF THE EAST

MYSTIC CHINA

The typical flavours of Chinese food are achieved by using ginger, soy sauce and rice wine. There are four major regions which reflect the regional cuisine. Firstly there is the Cantonese cuisine of the southern Guangdong province including Hong Kong. Sichuan cooking reflects the western provinces while Huaiyang is originated in the east such as the regions of Shanghai. Finally there is the northern food which reflects the culinary skills of chefs throughout the regions of Beijing. These cuisines are not only different by the way of preparation but also ingredients used. Due to its immense size, China’s basic ingredients such as Ginger vary widely based on the area they were harvested. Due to it’s geographical location Guangdong had the advantage of trading with Hong Kong which has had a spin off effect on it’s cuisine which is generally considered as the fashion leader in Chinese cuisine. Dim Sum, served traditionally in small bamboo baskets is one of the proofs of Cantonese Chefs leading the way of excelling Chinese food.

Essential Ingredients of China:

The Bamboo Shoots, Beancurd, Beansprouts, Black Beans, Black Mushrooms, Century Egg, Chilli, Chinese Wine, Chive, Cinnamon, Coriander, Corn Flour, Dried Prawns, Five Spice, Galangal, Garlic, Ginger, Ginseng, Hoisin Sauce, Lotus Nuts & Root, MSG, Noodles, Oyster Sauce, Plum Sauce, Radish, Red Beans, Red Rice, Rock Sugar, Salted Cabbage, Salted Soy Beans, Sesame, Shallots, Sharks Fin, Sichuan Pepper, Soy Sauce (Black, Red & Light which is sometimes referred to as white), Spring Onions, Star Anise, Vinegar, Water Chestnuts

FRUIT SPECIAL

Visit our picture gallery of stunning fruit and vegetable carvings made by leading Thai Artists in a recent carving competition.