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澳洲论文代写:中国饮食和烹饪文化

中国拥有丰富多彩的美食和历史悠久的烹饪文化。中国幅员辽阔,地域多样,这是其菜系丰富多样的主要原因。历史上的证据表明,中国人几千年来一直在烹饪和欣赏烹饪艺术。这么多年来,中国烹饪经历了很大的变化,因为人们的喜好变化,气候变化或食品时尚的变化。随着全球化的发展,烹饪或世界其他地方也影响了中国的食物和烹饪技术。然而,中国仍然拥有一个国家所能拥有的最丰富和最丰富的菜肴之一。中国菜可以分为不同的类型,即广东菜、湖南菜、安徽菜、福建菜、江苏菜、四川菜、山东菜和浙江菜(中国旅游指南,1998)。中国人最主要的主食是面条、米饭、用各种调味料和酱料烹制的蔬菜。

典型的中国食物

中餐一般由两大要素组成。第一个元素是一个淀粉或碳水化合物称为zhǔshi或主要的食物。它通常是主食,如面条、米饭、馒头或馒头等。中餐的第二道菜叫做菜。第二要素主要包括鱼、蔬菜、肉等的准备。这一概念与西方世界的饮食元素形成了鲜明的对比,西方世界的饮食元素以动物蛋白为主。

在中国北方,小麦及其制品如馒头、面条等更受欢迎。而在中国南方,水稻则占据着主导地位。虽然大米是中国的主食,但有时大米不是在非常正式的场合准备的,只有在其他事情都结束后才会提供。在这种情况下,米饭作为一道菜来标志这顿饭的结束。同样,不像西方国家,汤是作为一道菜,在中国,它是在最后一餐。

澳洲论文代写:中国饮食和烹饪文化

China boasts a largely diversified cuisine and a historical cooking culture. The diverse and vast regions of China are the prime reason for its varied and rich cuisine. The evidences available in the history reveal that the Chinese prepare and appreciate the culinary arts since several thousand years. Over so many years Chinese cuisine has undergone whole lot of changes because of change in preferences of the people, climatic changes or change in food fashions. As the globalization progressed, the cuisines or other parts of the world also affected the Chinese food and cooking techniques. However still China owns one of the richest and assorted cuisines a nation can have. The Chinese cuisines can be categorized in different types namely, Cantonese, Hunan, Anhui, Fujian, Jiangsu, Sichuan, Shandong and Zhejiang (Travel China Guide, 1998). The most prominent staple food of the Chinese population consists of noodles, rice, vegetables prepared with various seasonings and sauces.
Typical Chinese Meals
A Chinese meal is generally made of two major elements. First element would be a starch or carbohydrate called zhǔshí or the main food. It is generally the staple food such as noodles, rice, mantaou or steamed buns etc. The second element of the Chinese meal is called cài or vegetable. The second element consists of mainly preparation of fish, vegetables, meat, etc. This concept is in contrast with the elements of meals in the Western world, which gives animal protein main preference.
In the Northern China, wheat and products made of it like steamed bun, noodles etc. are more popular. While in Southern China rice enjoys the position of dominance. Though it is globally renowned that rice is staple food of china, however sometimes rice is not prepared at very formal events and provided only when everything else is over. In such cases rice serves as a dish to mark the end of meal. Likewise, unlike the Western countries where soup is served as a starting course, in China it is given at last of the meal.