What are the cooking styles inside the traditional Chinese cookery

The process of steaming is not found in other countries. Steaming under water has traditionally been considered to be a way to steam things without direct contact with fire, and many dishes do need to be steamed in order to achieve their flavors. Generally Chinese cooking inside the steamer and so on is not used in other countries, but with the deepening of international exchanges, the future is unknown.

1, food raw materials are mostly fishing and hunting of fresh water and wild animals, between the domesticated livestock, collected fruits and grasses of the test planting of grains, not very abundant. Seasoning is mainly coarse salt, but also with plums, bitter fruit, vanilla and wild honey, different food sources around.

2, cooking utensils are pottery tripods, cauldrons, cauldrons, kettles, jars and ground stove, brick stove, stone stove; fuel is still firewood; there are crude bowl, bowl, plate, basin as eating utensils, cooking methods are fire, burnt stone, steam and more rough. As for the dishes, but also quite simple, the best flavor is only the legendary Peng Zu (Peng Clang) for Emperor Yao burned "pheasant soup" (pheasant soup).

3. At this time, the ancestors were cooking only out of the need to survive; their understanding of the relationship between food and drink and health was hazy. However, from the flint teach people to use fire, the nest of the teach people to build houses, Fu Xi's teach people to tame animals, Shen Nong's teach people to work in agriculture, Regulus teach people to culture, and other myths and legends, the first people cooking activities have the nature of civilization enlightenment.

4, in the food rituals, frequent sacrifices, often with food and drink to please the gods and spirits, seeking their shade. Beginning of the original aesthetic sense of food, such as the beautification of food utensils, the feast of the song jumping and so on. This is the precursor of the later feasts, but also an important part of their social entertainment life. In short, the Neolithic cooking is like a baby out of the womb, both weak, childish, but also full of vitality, for the summer, business and week three generations of food civilization has laid a good foundation stone.