by Chef Eric J. Means

Created on: March 28, 2009   Last Updated: March 29, 2009

China is a vibrant country with a history of development that transcends 5000 years. To understand the cuisine of China you must understand some basic facts of Chinese history. China has found ways to refine and perfect many arts in the great time period that China has existed within.

There are four distinct regions in China, which represent Chinese cuisine Mandarin (Northern), Cantonese (Southern), Szechuan (Central Plains) and Shanghai (Eastern or City cuisine). We will explore some of the basic techniques, preferences and geographical resources available as it relates to each region.

Over many millennium China has developed culture, engineering techniques, scientific evaluation, military and strategic mantras, methodologies and cuisine based upon geographical locations and surrounding resources. Religion and philosophy have also played a role in the development of China. All of these factors have influenced the cuisine.

The most significant characteristic, which affects all of China, is celebrations and festivals, which revolve around the Chinese lunar calendar. There are the usual special events of which Westerners observe such as births, engagements, weddings, than there are the truly Chinese holidays such as the "Chinese New Year" and the "Moon Festival."

Each of these events have specific food and in some cases ceremonial practices which dictate the menu, presentation, and even time it will be eaten. The grandiose meals revolve around the lunar calendar most notably the "Chinese New Year." A colorful custom during the festivities is burning paper horses to worship the kitchen God". (Cheng & Morris, 1981)

As the tradition goes, on the 24th day of the lunar month 12, the individual kitchen Gods report to the Jade Emperor, Emperor of the heavens. Each family will be judged upon their own behavior and will likewise either be blessed or punished. During the kitchen Gods journey to report to the Jade Emperor, paper horses representing money are burned to pay the tolls of the kitchen Gods; however, the kitchen gods are also bribed with sweets to ensure a favorable report be given to the Jade Emperor.

On the fourth day of the New Year, the Kitchen Gods resume their duties and life goes on as usual. This is but one colorful example of Chinese tradition. I cannot think of a more appropriate analogy of the Chinese traditional kitchen.

The average kitchen in China is simple in nature usually containing only a WOK, rice cooker and typical accoutrements such as knives

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