As compared to other food preparations from the west and Europe, Asian food is unique and exceptional. Nevertheless, various food preparations and cooking styles share common traits between the Asian countries. One of the best examples of close interrelatedness is between Asian and Chinese food. However, if you look at it closely, the two have a plethora of differences between them. Here is an exclusive look at the differences between Asian and Chinese food.
When it comes to raw foods, they are well accepted in Asian cuisine, especially when it comes to seafood. The Asians or Japanese love eating them raw. On the other hand, any raw Chinese food has to have spices such as garlic, green onion, and others. Chinese food has lots of herbs and spices for producing more flavor. While Asian food loves chicken, fish, and beef, the Chinese prefer pork and beef.
The Chinese culinary arts are enthralled with preparing food that stands out. The Chinese food preparation requires to be carefully thought with the dishes needed to hold a ‘lucky’ name. This means that all the Chinese foods must look extemporary delicious to any of the consumers. Examples of Chinese foods include; egg flower soup, chow Mein, orange chicken, and others, which are readily available at the Zhen Wei Feng Hot Pot Restaurant.
In the case of Asian foods, they have a common trait of deep-frying compared to the pan flying in Chinese. Examples include; katsu, tempura, udon, and ramen.
Both the Asian and Chinese cultures use teas after taking meals as a medium to help in food digestion. This is mainly in the digestion of oilier and greasier dishes. While Asian food mostly comprises of green tea, the Chinese love drinking black tea.
Though Asian and Chinese foods have lots of similarities, some of these highlighted differences give them their unique identities.