History of development and feature of the Chinese kitchen. Distribution of salt dishes and easy sauces is in the kitchen of China. Sichuan as technology of application of the strong seasonings and spicinesses is in dishes. Chinese menu for gourmets.
Chinese CUISINECHINESE cuisine consists of several kitchens: Shandong : as a whole more salty dishes and prevalence of light sauces. Sichuan: big variety of strong seasonings, spicy and burning.Yangchou : combination of the best elements of northern and southern kitchen; primary aroma of carefully chosen products is emphasized б anton : to define more difficultly in total differs easy processing of dishes and a boundless set of components.TRADITIONS OF CHINESE CUISINECHINESE cuisine is considered by inhabitants of China as the moment of familiarizing with sky gifts therefore each food intake in China is a high-grade meal. For this reason Chinese cuisine excludes the concept "have a bite" from use. If you come to restaurant of Chinese cuisine together, it will not be possible to try more than two-three dishes to you, after all portions at the Chinese restaurants the traditionally big.Usually guests take seats at a round table, before everyone to be put the bowl with rice and sticks, and the main dishes take place on the rotating center of a table so everyone can try the pleasant dish with comfort, without disturbing neighbors. You will find a booth in our cafe with a rotating table where you, in the close company of friends, can join subtleties of the Chinese culture.The way of giving of dishes which offers traditional restaurant of Chinese cuisine is a little unusual also.
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