Art of Chinese Cuisine: Understanding the Basics

I want to demystify the art of Chinese cuisine by giving you an understanding of the basics.

Chinese cuisine is an umbrella term, encompassing an expansive variety of different regional styles, aesthetics, and tastes. It is a nuanced palette of tastes, filled with unique dishes that take time to master. Though preparation is often quick and seemingly straightforward, the devil is always in the details, and with Chinese cuisine there are so many small details which make all the difference! 

Art of Chinese Cuisine: Understanding the Basics

Mastering Chinese cuisine is a long process, with plenty of bumps along the way, but luckily for you, your first steps won’t be too difficult. So, carry on reading for an introduction into the artistic world of Chinese food. 

The Essentials

As mentioned previously, Chinese cuisine is diverse and broadly categorized into several regional styles, with each section of China boasting its own unique ingredients and cooking methods. 

Take Cantonese food, for example, which is rich in sweet sauces and lightly cooked veg, and compare it to Sichuan cuisine which focuses more on bolder, spicier flavors; the difference is massive!  

There are, however, certain characteristics and tastes that are shared across all the regional styles of Chinese cuisine, including but not limited to:

• Aromatics and Herbs: Garlic, ginger, and scallions are on the tips of the tongues of all enjoyers of Chinese food. To add layers of depth into meals chefs mince, slice, and infuse these herbs with oils while cooking. 
• Textures: A close attention to texture is paramount in all forms of Chinese cuisine. Though it’s a tall task, aim for a mix of crispy, tender, and chewy ingredients for the best results. 
• Flavor balance: No matter whether you’re aiming towards the sweet, the salty, sour, bitter, or even all of the above, a perfect Chinese dish balances flavors faultlessly, no taste should be overpowering or unrecognisable.

Stir-Frying

A hallmark technique when it comes to preparing Chinese food, stir-frying is all about speed and retaining the vibrant colors and flavors of ingredients. It is, however, a fiddly method of cooking. To excel with the Chinese wok, keep the following in mind:

• Knife Skills: Chop and prep all ingredients before you start cooking; precise knife work is crucial in achieving consistency and clean presentation.
• High Heat: Ensuring the wok (or pan) is very hot before adding oil fulfills that characteristic, “Wok Hei.”
• Constant movement: Keep the ingredients in the pan moving to avoid burning and Indian cuisine is a worldwide phenomenon, and the quality of its taste matches its difficulty in preparation. If China has sparked your interest, make sure you continue to expand your horizons andmaintain even cooking. 

In this department, purchasing a high-quality, professional-standard wok will bring you closer to the best results. 

Sauces

When it comes to elevating the flavor profiles of Chinese meals, sauces are your best friend. 

Remember, though there are plenty of excellent store-bought sauces available, if you have the time and knowhow, you’ll never beat homemade, and as such, here are some pivotal sauces to have in your repertoire:

• Soy Sauce: For adding salty and savory notes.
• Oyster Sauce: Brings a rich umami depth to stir-fries and braised dishes.
• Hoisin Sauce: Sweet and savory for delicious glazes and dips. 

Taking Your First Steps

Cooking Chinese cuisine is undeniably tricky, taking hours of practice to master. But this is a cuisine that offers so much potential for rich and one-of-a-kind culinary experiences! So much so, that any aspiring chef should study the art of Chinese cooking.Looking to improve your cooking skills? Click here for the secret to cooking delicious meat.