More than just meet the eyes

For Chinese people, food has a special meaning to them.  The "waste not, want not" ethos means that a surprising range and variety of plants and animals, where every part of them is used.  This has given rise to a remarkable diversity in regional cuisine, it can be overwhelming - surprising, fantastic, delicious, or horrifying - but above all, uniquely different.

When people talk about Chinese cuisines, they didn’t expect much, just the ordinary Chinese food but less we know that in Chinese there were more than “just Chinese food”, there were more than meet the eyes. Chinese cuisines are actually separated according to their regional cuisines and there are a lot of them from spicy Sichuan food to Cantonese dim sum.

In Szechuan cuisine, there are a variety of ingredients and spices used to create the basic taste sensations such as sweet, sour, pungent, salty and bitter.Chili peppers and red peppercorns are used in Sichuan cooking to stimulate the taste buds and counter the bitter cold of winter. Sichuan dishes are considered spicy, although the heat is not immediate, it can creep up on you but the food from this regional are not that familiar with Malaysian people since it focusing more on heating up in the winter and Malaysia as we know it, is not even cold.

That is why, Chinese cuisine in Malaysia is mainly Cantonese, Hokkien, Hainanese, Teochew and Hakka styles of cooking and the best among all that is Cantonese food. As we were well inform that Chinese people believes in the element of Yin and Yang, where there was positive and negative. 

Same goes in making food, which mean Cantonese food should be balanced. It is either Yin [cooling] like vegetables, most fruits and clear soup or Yang [warming] like starchy foods and meat. A cooling food should be balance with a warming food and with not too much of one or the other. Which is why,  Cantonese food are mild and subtle so as to not overpower the freshness of the ingredients. Well known Cantonese dishes include steamed whole fish, crispy-skinned chicken, and shark's fin soup. And lets not forget the most popular Cantonese Dim Sum among the Malaysian. This “little heart” food served in little baskets or bowls. There are like 10 to 30 ingredients in variety kind of Dim Sum that makes this “little heart” taste incredibly delicious and hard to forget. I try it before and now I cannot help myself from wanted to have it again and again.

 Seriously, I am a person who deeply in love with food. So, if I kept talking about all the type and the specialty and the awesomeness of all these type of Chinese cuisine, it can take me years to finish it up. Plus, Chinese food are unbelievably taste good! Okay, what I’m trying to say is, these Chinese cuisine are not ‘just a Chinese food’ because it is more than meet the eyes. Way more ^^ 

Click this link below for detail information http://www.chinatownconnection.com/szechaun_cuisine.htm http://www.marimari.com/content/malaysia/food/chinese/chinese.html http://www.malaysianfood.net/Chinesefood.html