Five Important Flavors In Chinese Cuisine

Every cuisine has its own set of flavors and aromas that set it apart from the others. Similarly, the Chinese cuisine is made up of five key flavors that have managed to make it very popular in every corner of the world:
· Spicy Flavor
The spiciness is often referred to as the pungent flavor as it has the ability to expel wind and cold from your body, It can also help whet your appetite in addition to moistening any dryness and promoting blood circulation. The central and south areas of China offer very spicy cuisines as it complements the climate of these regions. The additional chilies on the recipes help to move internal dampness and offer better health and comfort.
· Sweet Flavor
The sweetness of any dish can help mellow down the mood. They often come in the form of honey, sugar and jams. They are also added to seafood dishes in an attempt to reduce the greasiness and fishiness of the dishes.
· Sour Flavor
The sourness in a dish can help with the digestions as well dissolve the calcium present in the food. This flavor is popular in south China as most food items are preserved by pickling.
· Salty Flavor
The saltiness in any dish helps dissolve the stagnation of the body. However, it is necessary to keep an eye on the intake of salt as too much of it can lead to health complications in the future. Since salt is produced near the sea coast, these regions tend to have a higher Salty flavor in the recipes that originate from these regions. The northern part of China also tends to use a bit more salt than required in an attempt to preserve vegetables to last through the long winter seasons.
· Bitter Flavor
The bitterness flavor is usually used in combination of other flavors to bring out the essence of the dish. The bitter taste is brought about by adding medicinal herbs to help strengthen the stomach and promote salivation as well.