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e-borghi travel 8, Taste and villages: Four kitchens in China

Let’s suspend any images we have in our mind about modern China with its huge cities and perfectly working infrastractures. And forget the spring rolls or the fried rice as well. Let’s start thinking of the historical villages that are included in the Unesco World Heritage, surrounded by amazing landscapes (just consider Avatar’s floating mountains that took inspiration from the karstic formations of the Guilin) and finally imagine the experience of an ancient cuisine in a country where food has a leading role for the social relationships. China is a mix of different races, languages, cultures, climates, crops and as a consequence it’s the expression of many different types of cooking habits that share a common principle: there are two main categories of foods, the ying ones (wet, soft, hot) and the yang ones (fried, spicy, hot) and every dish must be a balanced combination of the two groups. So equipped with our chopsticks we are going to offer you a tasting experience that is focused on the four cardinal points that are the areas where the different ways of thinking about the traditional cuisine were born.
TAGS :
  • #Cantoneserice
  • #Chinesemeat
  • #Chineseravioli
  • #Pekingduck
  • #bĭngbread
  • #china
  • #fishsoup
  • #hairycrabs
  • #màntoubread

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