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Different Chinese flavours across the region

There is a huge diversity in flavours of Chinese food which ranges from sweet, sour, salty, bitter and spicy divided through the regions and balanced out according to their local cuisine and flavours. You could be having just one of them or maybe all at the same time from best Chinese food for delivery. Here is a quick guide to all of these authentic flavours and how they’re spread all over the region.

  • Spicy

Spiciness is also known as one of the pungent flavours amongst the five which has a reputation of stimulating the appetite. It depends on the humid climate of Central and South Asia where perspiration to evaporate is a bit difficult. The cultural value of using chillies is to move internal dampness and cold and simultaneously increase health and comfort.

  • Salty or savoury

This is one of the very important flavours which need to be used carefully because too much of salt can surely be problematic but the basic idea of using salt is to help body dissolve stagnation, because of obvious health concerns, it isn’t overused. In the coastal area people are liberal in the use of salt because of its excessive availability from the sea.

  • Sweet

In the traditional Chinese culture sweetness is known to be tone of body because it’s said to alleviate illness and improve the mood. Most of the sweetness in the dishes is driven by natural sweet elements such as sugar and honey and jams too. Sugar is known to reduce fishiness and grease.

  • Sour

In the traditional Chinese medicine, the sour flavours are known to constrict intestines and stop dairrhea, promote the production of saliva in mouth and quench the thirst at the same time. It is also a good aid in the process of digestion such as dissolving calcium in food. It is also one of those flavours which whet appetite.

  • Bitter

While the bitter flavours aren’t cherished much but they are known to clear the heat and strengthen stomach to promote salvation accordingly, which is why some of the Chinese food in Abu Dhabi is a little bitter. Bitter medicinal herbs are also made the same way bitter cooking method is used.

These are all the authentic flavours in the Chinese cuisine. Which one do you love the most?