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China

 

China

Endless many variants to create balanced meat and vegetable dishes are known in the Chinese cuisine. Those dishes are based on the principle of yin and yang in which food is classified according to its thermic characteristics (cool/warm) and according to its taste (bitter, sweet, sour, hot and salty).
Every province has its own speciality. The Cantonese cuisine in the South uses especially natural ingredients as ginger or spring onions. In the North of China there is a rough climate and people who live there eat stew, dumpling and the world-famous “Peking Duck”. You will find spicy dishes with peppers and spices in Szechuan and fish and meat dishes in Shanghai. MeiAsia selects the most delicious,  spiciest, most surprising dishes. The result is a piece of China in the European cuisine.


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