Asiana Pho Kim - Chinese Restaurant | Vietnamese Restaurant | Pho Restaurant | E. Capitol Ave, Milpitas, CA 95035

1. World's Biggest Variety of Flavors - It's Not All the Same!
Did you know that Chinese food has 5 Key Flavors that must be balanced according to Traditional Chinese Medicine - sweet, sour, salty, bitter, and spicy?

Flavors vary considerably across China. For example, Sichuan cuisine is famous for numbing spiciness, Hong Kong cuisine is sweet or savory, northern cuisine is salty, and southern minority cuisine is sour. See Regional Cuisines.

2. China's North/South (Wheat/Rice) Food Divide

The colder, drier north favors wheat production, so northerners eat dumplings, wheat noodles, steamed buns, and stuffed buns mostly. See Northern Cuisine.

In the south, Chinese eat bowls of rice or rice noodles with almost every meal (as well as far greater varieties of fruit and veg), and only occasionally eat wheat.

3. Chinese Eat Almost Everything That Moves!
Foreigners are often shocked by what the Chinese eat. Many Chinese dishes make foreigners feel weird or squeamish, like dog hotpot, insects, scorpions, snakes, rats, pig's ears, heads, feet, hearts, lungs, liver, kidneys, intestines, and boiled blood.

4. Huge Quantities of Vegetables
Chinese eat far more fruit/vegetables than in the West - about twice as much dietary fiber… resulting in bowel movements twice the size of Western ones! 

5. Crazy Vegetable Variety
Crazy variety is not limited to China's "meats"… Many of China's vegetables and fruit you won't have seen or heard of before, like pomeloes, bitter cucumber, yard-long yams, tree fungi, and dozens of untranslatable weed-like plants.



6. It Must be Fresh in China - Canned/Frozen Food Spurned
Wet markets (where live/freshly-butchered animals and freshly picked foods are sold) abound in China - almost one per city block. Many Chinese go every day. Fridge freezers are catching on, but fresh veg is still a must. Tins are despised.

Also, according to Chinese medicine food must be eaten in the season to combat too much yin (cold weather) and yang (hot weather), dryness, or dampness. E.g. huge white radishes (with high yang) are very popular in winter.

7. Chinese Eat Bones… Or Spit Bone Splinters
Chinese don't like a waste, so whole animals are often served. E.g. fish are not filleted, just gutted, with head and bones intact. Sometimes bones are soft enough to chew up; sometimes they must be de-mouthed (onto a side plate).

Chinese believe meat near the bones is the best, and that marrow is very nutritious, so bones are deliberately chopped to splinters to release the marrow - watch out while eating. Bone broth is popular.

8. Everything's Bite-Size for Chopstick Eating
Chinese don't eat with knives and forks, traditionally, which is seen as violent or barbaric, but with chopsticks. As chopsticks don't actually chop, all food is very soft or chopped up into bite-size pieces before cooking.

9. China Uses 45 Billion Pairs of Chopsticks a Year
That's an unremarkable average of 2 or 3 pairs a month for its approaching 1.4 billion population. The government has imposed a disposable chopstick tax to reduce usage.

Most (disposable) chopsticks are softwood or bamboo, so that's about 100 square miles of the area of Queens of trees/bamboo… or 50,000 tonnes - imagine trucks of chopsticks lined up end-to-end for 30 miles.

10. The Same Thing Can Be Cooked a Dozen Ways
Like Bubba's shrimp in Forest Gump, there are many ways to cook Chinese food. For example, a fish could be steamed, boiled, stewed, quick-fried, stir-fried, deep-fried, roasted, sautéed, marinated in brine, pickled in vinegar, soy-sauced, or sweet-and-sour-sauced.

Source: chinahighlights

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775A E. Capitol Ave, Suite A, Milpitas, CA 95035

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