{"id":2833,"date":"2021-05-21T22:49:56","date_gmt":"2021-05-21T22:49:56","guid":{"rendered":"https:\/\/stage.openvirtualworlds.org\/worldheritageexpo\/?p=2833"},"modified":"2021-05-22T14:32:50","modified_gmt":"2021-05-22T14:32:50","slug":"a-bite-of-china-intangible-cultural-heritage-2","status":"publish","type":"post","link":"https:\/\/stage.openvirtualworlds.org\/worldheritageexpo\/2021\/05\/21\/a-bite-of-china-intangible-cultural-heritage-2\/","title":{"rendered":"A Bite of China- Intangible Cultural Heritage"},"content":{"rendered":"\n
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A Bite of China<\/a><\/strong><\/p>\n\n\n\n

A Bite of China is the first large-scale gourmet documentary filmed with professional equipment. It mainly records the changes in China by recording the changes in the cuisines of various parts of China, especially the changes in the daily diet of ordinary people.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Chinese regional cuisine<\/h2>\n\n\n\n
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Sichuan cuisine<\/a><\/p>\n\n\n\n

Sichuan cuisine is famous for its wide selection of ingredients, changeable seasonings, diverse dishes, fresh taste, and good use of spicy seasoning. It is famous for its unique cooking methods and strong local flavor, and is good at absorbing and innovating.<\/p>\n\n\n\n

There are four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Anhui cuisine<\/a><\/p>\n\n\n\n

The cooking techniques of Anhui cuisine include knife work, heat and operation techniques. The heavy fire work of Anhui cuisine is a traditional fine tradition. Its uniqueness is concentrated on the kung fu dishes that are good at cooking, stewing, fumigating, and steaming. Anhui cuisine consists of three styles: the Yangtze River region, Huai River region, and southern Anhui region. Anhui has ample uncultivated fields and forests, so the wild herbs used in the region’s cuisine are readily available. Anhui cuisine is heavily associated with tofu.<\/p>\n<\/div>\n\n\n\n

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Jiangsu cuisine<\/a><\/p>\n\n\n\n

Jiangsu cuisine is good at stewing, braising, steaming, and stir-frying. It pays attention to the soup and keeps the original juice of the dishes and the fresh flavor.In addition, Jiangsu cuisine also focuses on heating temperature. For example, the meat tastes quite soft but would not separate from the bone when picked up. As the style of Jiangsu cuisine is typically practised near the sea, fish is a very common ingredient in cooking. Other characteristics include the strict selection of ingredients according to the seasons, with emphasis on the matching colour and shape of each dish and using soup to improve flavour. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Zhejiang cuisine<\/a><\/p>\n\n\n\n

Zhejiang cuisine consists main three styles, each originating from a city in the province:
Hangzhou style: Characterised by rich variations and the use of bamboo shoots. It is served in restaurants such as the Dragon Well Manor.
Shaoxing style: Specialising in poultry and freshwater fish.
Ningbo style: Specialising in seafood, with emphasis on freshness and salty dishes.
Some sources also include the Wenzhou style as a separate subdivision due to its proximity to Fujian Province. <\/p>\n<\/div>\n\n\n\n

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Shandong cuisine<\/a><\/p>\n\n\n\n

Shandong cuisine is famous for its wide selection of material and use of different cooking methods. Shandong cuisine is the cuisine with the longest history, the richest techniques. The cooking techniques include quick frying\uff0c quick frying with corn flour\uff0c stewing\uff0c roasting\uff0cboiling and using sugar to make fruit and crystallising with honey.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Fujian cuisine<\/a><\/p>\n\n\n\n

Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei, as well as retaining the original flavour of the main ingredients instead of masking them.<\/p>\n<\/div>\n\n\n\n

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Hunan cuisine<\/a><\/p>\n\n\n\n

It is well known for its hot and spicy flavours, fresh aroma and deep colours. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Using a wide range of materials, having various tastes, and various varieties. it is affordable and inexpensive<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Cantonese cuisine<\/a><\/p>\n\n\n\n

Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. On the other hand, the Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighbouring Guangxi’s cuisine despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province.<\/p>\n<\/div>\n\n\n\n

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Chinese regional cuisine<\/a><\/p>\n\n\n\n

Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Szechuan cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle.One style may favour the generous use of garlic and shallots over chilli and spices, while another may favour preparing seafood over other meats and fowl.
Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking.<\/p>\n\n\n\n

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