Chinese Cuisine :Features

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Colorful, aromatic and delicious are characteristics of China's varied cuisines. Wherever you find yourself in China, your senses are tested to the extreme whilst enjoying the unusual dishes, often unique for the area you are visiting.
Chinese cuisine's entree normally strives for three to five colors, made up of the main ingredient, with more secondary ingredients of contrasting colors and textures; these are prepared and cooked to enhance their own qualities, with the use of appropriate condiments and garnishing, enabling to chef to present a delicious platter of fragrant delicious art.

In prepared dishes, the stronger fragrant aroma stimulates one's appetite, by using scallion, fresh ginger, root garlic or chili pepper; with the use of wine, aniseed, cinnamon, peppercorn or sesame oil. Complementary nuances are added. Soy sauce, sugar, vinegar and other seasonings may used discreetly, adding to the complex play on the taste buds.

All chefs of the Chinese kitchens, professional or in the home, strive for harmony of sight, smell, taste, texture, so that each individual dish has it's unique features highlighted; contrasted and balanced if it is a dinner of many dishes, be it 3, 6, 9 or 12. The flavors must not overpower, yet subtle enough to meet the tastes of those dining. Complex or simple dishes may be prepared quickly or much longer, but the ultimate goal is to share with the guests the play on the eaters' real and imagined visions of the dishes and its ingredients.

A further point is that over festive periods, with the play of word's phonetics, well meaning felicitous names of dishes have many people trying to guess what they are about to eat, thereby adding fun to eating.

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