Tuesday, 12 August 2008

Chinese cuisine

Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia.

In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating.

Pork is generally preferred over beef in Chinese cuisine due to economic and aesthetic reasons; the pig is easy to feed and is not used for labour, and is so closely tied with the idea of domesticity that the character for "home" depicts a pig under a roof. The colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. However, beef is more popular in the west of the country, influenced by Islam, and also in the Sichuan region and parts of the south, where cattle are used for hauling in mining and are plentiful. Lamb is more popular in the far north of the country.

London Chinese takeaway menus are usually very similar and dishes used in one takeaway will be found in others as well. Usually Chinese takeaway menu consists of soups, rice and chow mein (noodle) dishes as well as variety of meat dishes, like sweet and sour, etc.

In modern age of living there are number of websites now that offer online order functionality, they are easy to use and you get your hot Chinese food delivered to your doorstep in minutes.

List with Chinese takeaway restaurants

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