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Word Count: 484
Chinese food is a very popular foreign cuisine in England as there are an enormous variety of dishes and flavours The food is usually not spicy hot like Indian nor plainish like Italian Chinas politics have played a fair part in shaping their food This is mainly due to the fact that for a long-time many of the Chinese were very poor and therefore had to eat whatever they could to survive The people worked hard but for little money This leads to restrictions in buying food and the fuel in which to cook in A quarter of the earths population live in China where they feed themselves off only 7 of the worlds arable lands In China there are only farmscapes as all available land is used for growing food on The basic reason for cooking food is to make it more palatable and to add flavours In Chinese food there are over 40 methods of cooking A few of these methods are 1Chu - boiling 2Tang or Tang Pao - quick boiling 3Shuan - using a charcoal burning fire or a methylated spirit fire with a hot pot 4Chin - cooking in water stock or oil The food is placed in when the liquid is hot briefly cooked then removed from the heat and left to cook in the pan 5Chuan - this is the same as Chin except the food is reboiled after the first boiling and can sometimes be boiled three times 6Pao - deep boiling completed over a period of time 7Men - similar to stewing but is cooked at a lower temperature and for a longer period The vegetables are added near the end so that they do not turn soggy Chinese food is chopped in to small pieces so that it needs a shorter cooking period and therefore uses less fuel and so that the flavours incorporated in the dish have more area to cover
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