Refined, versatile and the fresher the better
The cuisine of China has dizzying flavors, from juicy roasted goose in Shunde,Hotpot in Sichuan,freshwater crab in Shanghai,paper-thin sliced peking duck in Beijing and everything that runs, swims, crawls or flies in Guangzhou...
The multitude of peoples with their own cultural traditions and regional - climatic - dependencies are the basis of a surprising culinary versatility. Nowhere are so many opposing tastes and textures combined at a time like here. Tasteful simplicity versus temperamental dishes that pop in the mouth, where herbs and spices jostle each other for attention. Whether it's in people's homes, in a fancy restaurant or on the street, food has been the hub of social life in China for centuries. 'Nŋ chīfàn le ma?' ("Have you eaten yet?") is therefore the usual greeting in the country where wealth is measured by what one eats. Refined, versatile and the fresher the better.
