Chinese Cuisine

China is a world-renowned "epicurean kingdom". Few visitors leave this country without being smitten by the Chinese culinary art, and quite a few of them regard Chinese dishes as the best in the world. Chinese restaurants are a dime a dozen nowadays around the world, but for a taste of the authentic fare. China is definitely the place to be.
Chinese cuisine by and large falls into six schools:

1. Imperil Dishes
These dishes originated in the kitchen of the imperial palace for the exclusive enjoyment of the emperor and empress in bygone days. Graceful names that give wings to imagination, impeccable selection of ingredients, and state-of-the-art cooking techniques designed to preserve natural hue, aroma and taste are the major hall- marks of these imperial dishes. Peking duck is one of such dishes.

2. Mansion Kitchen Fare
High officials and famous personages who cared so much for what they ate in bygone days went out of their way to hire famous chefs with handsome pay. With superb culinary skills, these chefs become a school of their own behind the walls of the mansions of the rich and powerful, and eventually their styles of cooking found their way to the public. The Confucian Mansion and the Tan Family are representative of the mansion-style of Chinese cuisine. The Confucian fare is being dished out in the Confucian Restaurant at Beijing's Liulichang, and the Tan Family Kitchen has opened shop in Beijing Hotel.

3. Local Cuisine
Regional differences in resources, climate and folklore have given rise to a variety of cooking schools in China. The Shandong, Sichuan, Yangzhou and Canton are the four major schools. Another theory puts the number at eight, with the addition of Hunan, Fukieu, Anhui and Zhejiang. A third theory includes Beijing and Shanghai so that the nation has ten major schools of Chinese cooking. Shandong, Sichuan, Yangzhou and Cantonese cooking, however, are generally regarded as the most influential of all schools of Chinese cuisine -- the others are simply regarded as branches.

4. Ethnic Dishes
These dishes were first invented by minority peoples and later spread to other parts of the country. These include the mutton hot pot of Inner Mongolia and the roast whole lamb and shish kebab of Xinjiang.

5. Monastic Diushes
Otherwise known as vegetarian's dishes, monastic dishes had their origin in Buddhist temples around the country. These schools of cooking are understandably dominated by vegetables, and it is flourishing because the rising standard of living has prompted many people to become more health-conscious and stick to vegetarian's dishes. Some of these dishes are prepared to resemble the flavor and shape of meat dishes. Apart from their special flavors, the monastic dishes are stomach-friendly and help protect people's health.

6. Therapeutic Dishes
Therapeutic dishes, which go back a long way in this country, can be found only in Chinese cuisine. Since ancient times the Chinese have been incorporating traditional medicinal materials in their dishes. These medicines may taste salty, sour, bitter, sweet or pungent, but if they are properly handled, the dishes can guarantee an unforgettable gourmandising experience for those who also wish to benefit from the therapeutical effects of what they eat.
Once you have sampled the abovementioned dishes, you can feel it safe to say that you have obtained a relatively complete idea about Chinese cuisine.

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