Apricot flavored borneol by Guangzhou Peninsula Investment GroupWorld Federation of Chinese Catering Industry
Throughout its long history, Chinese cuisine has developed into a vibrant and unique culinary culture, consistently evolving, pioneering, and assimilating new elements. The culinary art of China is a multifaceted and abundant one, characterized by diverse regions that bring forth distinct flavors, ingredients, cooking methods, dishes, and cultural customs. The amalgamation of diversity and cohesion within Chinese cuisine constitutes a vast and deep gastronomic system.
Examining the rich 1000-year history of the development of Chinese food, we observe that the core elements of openness, tolerance, integration, and innovation have consistently played a central role in shaping Chinese culinary culture. In our modern interconnected world, the fusion of Chinese and Western cultures has inspired Chinese chefs to create a variety of new dishes. Let’s explore this in more detail!
Hua Diao Cooked Drunken Lobster Jelly by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
1. The fusion of Chinese and Western ingredients
Chinese cuisine is renowned for its rich and diverse array of ingredients, encompassing both flora and fauna, totalling over 1,000 different types. As the world becomes more connected and accessible, Chinese chefs have the opportunity to venture into the realm of more exotic and unconventional ingredients sourced from diverse regions and cultures.
Tomato Goose Liver Jelly by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Foie gras and tomato jelly
Tomatoes, native to South America, found their way to China in the 16th century by Spanish and Portuguese traders. Foie gras, a delicacy in French cuisine, is made from the liver of a fattened goose.
This dish is prepared into jelly by smashing tomatoes and foie gras into a smooth puree, and then steaming and freezing using Chinese techniques. The result is a delicate dish with a sweet and sour flavor and a lasting aftertaste.
Boiled Australian beef with Chinese toon and celery by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Boiled Australian wagyu beef with toon leaves and celery
The buds of Chinese toon emit a rich aroma that permeates the surroundings. Celery, with its origins on the shores of the Mediterranean Sea, has a crisp texture and a kind of aromatic oil that elevates its flavor. Meanwhile, wagyu beef is a tender and succulent meat originating in Japan, which was imported to Australia in 1988 to crossbreed with local Angus cattle. The fourth generation of Australian wagyu has a high percentage of 93.75% of Japanese wagyu genetics.
This dish unites three ingredients from diverse regions and cultures, each contributing its unique freshness, aroma, and tenderness. It is simmered with low heat and a traditional Chinese stewing method, preserving the natural taste and nutrition of the ingredients. The resulting dish is a delectable masterpiece, offering a delightful symphony of flavors that leaves you craving more with each bite.
Crispy Silver Fish with Fruit and Vegetable Salad by Zhang XianminWorld Federation of Chinese Catering Industry
2. The fusion of Chinese and Western flavors
Dairy products such as cream, butter, and cheese are common ingredients in Western cuisine. However, they are rarely utilized in Chinese cuisine as main ingredients or seasonings, with use in some ethnic cuisines as the exception. Even though Chinese chefs may have limited experience incorporating dairy-based ingredients into their recipes, it does not hinder their creativity, exploration, and expertise in seasoning dishes.
Fried quinoa and channel rockfish in cream sauce with pea sprouts by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Pan-fried quinoa and kichiji rockfish with pea shoots in cream sauce
This dish represents a fusion of cream, a popular ingredient in Western cuisine, and kichiji rockfish, a delicacy from the Sea of Japan. The fish is expertly fried and paired with fresh pea shoots, a traditional Chinese vegetable. The resulting flavor profile consists of a creamy, fishy, and grainy flavor, complemented by the crispness of the pea shoots.
Braised Crispy Pork with Abalone in Red Wine by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Crispy abalone with red wine
The technique of braising in Chinese cooking often involves incorporating rich oil and red sauce, and is used in many renowned dishes, such as braised pork. Instead of using the traditional seasoning method of adding rice-based cooking wine, this dish employs red wine. This unique approach blends the savory and salty elements of Chinese cuisine with the aromatic essence of wine. The result is a slightly sweet and tangy flavor profile accompanied by a distinctive aftertaste.
Chinese Table Manner Culture by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
The fusion of Chinese and Western culinary culture
Chinese people typically prefer hot dishes, while Westerners tend to prefer cold dishes for their morning and evening meals. Despite this difference in culinary preferences, this is not a hindrance to the exchange and blending of culinary arts between China and the West.
The Cutted lamb On The Plate by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
In the pursuit of culinary excellence, there exists a common goal. Under Western influence, Chinese cuisine has embraced a heightened sense of health consciousness and standardization. Conversely, Western cuisine has increasingly placed significance on artistic expression, emphasizing the elements of color, smell, taste, tableware, and shape in dishes.
