China is a vast country and its climate and food produce, style of cooking are influence are consequently varied.

Each region has very distinctive style of cooking. Resulting in the world’s most diverse cuisine.  Yet the fundamental character of Chinese cooking remains the same throughout. From Peking in the north, to Canton in the south and Shanghai in the east, to Sichuan in the west, different ingredients are prepared, cooked and served in accordance to the same centuries old principals.

Chinese cooking is distinguished in its emphasis on the harmonious blending of color, aroma, flavoring and texture.

The balance and contrast are keywords. Base on the ancient philosophy of ‘Yin’ and ‘Yang’.

Consciously, the Chinese cook will apply this yin-yang principal of varying ingredients, shapes, seasoning and cooking methods accordingly. In order to achieve this balance, the 2 important factors to observe when cooking is 1) the degree of heat and 2) duration of cooking.

The shape and size of particular ingredients should be must be appropriate for the chosen method of cooking.  For example, ingredients for quick stir-frying should be cut into small, thin slices or shreds of uniform size. This is so that they will retain their natural color, aroma and flavor.

To get into the heart of Chinese cooking and culture, is to understand the philosophy of yin and yang.

That is the balance of food and their characteristics with relations to if they are considered ‘hot’ or ‘cold’, ‘male’ or ‘female’…sounds complicated right? More information on yin and yang here.

Instead of plain rice, how about this simple fried rice served with other meats and vegetables dishes?

A classic dish, fried rice is believed to have originated in the city of Yangzhou, a province in China. Made with barbecued pork, shrimp and spring onions, Yangzhou Fried Rice is the standard and by far the most popular of fried rice dishes of Chinese cuisine.

Here, is a simple and basic recipe to enjoy fried rice.

Plus, It’s great way to use leftover rice cooked for the next meal.

What is good about fried rice is that you can turn it into a main meal by adding meat/seafood and vegetables.

Ingredients:

• 1 - 2 green onions. More if you like
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart.

Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan.
Mix thoroughly. Stir in the green onion and serve hot!

Japanese food and culture is many ways different from other food cultures.

Besides different ways of preparing food, cooking (or not cooking) and eating the freshest food in its raw state.

The main difference that is accentuates Japan cuisine I think is the portion of food servings- la nouvelle cuisines. Small is considered satisfying. Hence a traditional meal is often made up of a variety of little portions.
Just as distinct as that of the French gourmet cuisine.

Portions of food are usually cut-up and served in bite-sized proportions, small enough to be picked up with a pair of chopsticks and right into your mouth.

The Japanese food culture is one that pays great attention to presentation of food and its appearance. Often, they resembles little pieces of art, to be ” good enough to eat“. A visual treat is paramount, to the effect of “what is pleasing to the eye should be as it is to the taste is to the tongue”. As with different food cultures, the Japanese have a different system to culinary aesthetics.

Color of food must be artfully contrasting. For example, a pink tuna sashimi ought to be contrasted with the light green of wasabi. (horseradish). The way food is placed in relation to the surface area and shape of the dish itself . There is a general law of opposites. Foods that have a roundish shape are served in dishes with straight lines. Square-sliced vegetables, blocks of tofu are always served in round dishes.y

Japanese has a unique attitude towards food. Food is introduced and eaten in varying degrees of rawness.
I’m pretty sure the first dish that would come to mind is sushi.

Nothing is overcooked. There are a whole set of ritual on how to prepare sushi (a seventeen step process!) presentation, freshness and natural way of preparing food.