No, Chindian isn’t even close to the real deal. We break down Chinese cuisine by region, and dispel some myths
There’s an old Chinese proverb that says: To the ruler, the people are heaven; to the people, food is heaven.
Chinese cuisine is one of the healthiest cuisines as it uses very limited oil, and the cooking methods ensure preservation of vitamins. Similar to the Ayurveda concept in India, the Chinese follow a Yin Yang theory wherein Yin represents cooling food, Yang represents heating foods, and Yin Yang, which is ideal, has the right balance and harmony.
A typical Chinese meal consists of fan-cai. Fan stands for the staple grain, rice noodle, etc, while Cai represents the rest of the dishes.
Undoubtedly, the people of China enjoy and relish their cuisine, but it’s also a far cry from the inauthentic manner in which it is represented in India. Trident BKC recently hosted a Sichuan food festival at the hotel. Executive chef Ashish Bhasin tries to explain Chinese food by dividing it into four key regions.
The area is known as the Rice Bowl Of China because rice is the staple food there. Expect to see exotic delicacies like snake, frog leg and turtle.