The health advantages of Chinese food
Chinese food is rich and diverse, which is thanks to its product resources and food culture. Chinese has been an agricultural country since ancient times. The diet of agricultural civilization is mostly vegetables and grain. Westerners are mostly nomads and marine peoples, and meat is the main food.
There are many varieties of ingredients. According to a survey by Western scholars, Chinese people eat more than 600 kinds of vegetables, six times more than in the West. Besides, China has fresh vegetables available all year round. The types of staple foods are also very rich. Cereals include corns, potatoes, miscellaneous beans, etc. Cereals include rice, wheat, oats, buckwheat, black rice, millet, and corn. Potatoes include potatoes, sweet potatoes, purple sweet potatoes, etc. Beans include adzuki beans, mung beans, kidney beans and so on. Western food mainly consists of wheat, oats, and corn.
With the improvement of living standards, more and more meats appear on Chinese people’s tables. The types of meat they often eat are also richer. Red meat includes pork, beef, mutton, etc. And white meat includes chicken, duck, and rabbit, etc. There are also pig liver, pig heart, duck blood, etc. that are not eaten in other countries. Aquatic products such as fish, shrimps, and crabs are rich in variety. In addition, soy products are a major feature of Chinese cuisine. They are rich in nutrients and are beneficial to health if consumed regularly. Soy products are found in many dishes. For breakfast, there are soy milk and tofu. For cooking, there are north and south tofu, tofu shreds, and yuba. Seasonings include soybean paste, tempeh, fermented bean curd, etc.
There are countless cooking methods. A Chinese Health Profession said that the cooking methods of Chinese food are extremely diverse, with more than 20 types divided into categories. These cooking techniques not only enrich the dishes of Chinese food, but also allow the Chinese people to easily ensure the diversity of food and obtain more nutrition. For example, there are many ways to make green leafy vegetables in Chinese food, such as stir-frying, boiled, boiled in oil, steamed, cold dishes and so on. There are vegetable salads in the west and cold dishes in China, and they are not inferior, especially the seasonings, vinegar, soy sauce, sesame oil, etc., are healthier than salad dressings.
Among the various cooking methods, the Profession mentioned above has the highest evaluation of “steaming”, “steaming can best retain food nutrition, and has little damage to them.” Whether it is staple food, vegetables, or meat and eggs, “steaming” is competent. And it can be subdivided into ordinary steaming, steaming with rice noodles or flour, steaming in steam pot, steaming with garlic, etc. Steamed egg custard is a very good way to cook eggs. It can be made with a little soy sauce or salt. The taste is soft, light and delicious.
Eating habits are good for health. The Profession believes that there are many good eating habits in Chinese food culture.
（1）A reasonable ratio of nutrition for a meal
Chinese food pays attention to the combination of meat and vegetables. Whether it is the ingredients in a dish or a table of dishes, there are usually rich varieties. For example, a fish-flavored shredded pork has lean pork, carrots, fungus, bamboo shoots, green peppers and other ingredients. Compared with the meat-based diet, Chinese food can better ensure the intake of micronutrients, and this mixed diet can also help control blood sugar after a meal. Moreover, the Chinese meal adopts a common meal system, which is more conducive to the intake of diversified food.
(2) Eat with soup
Soup is a representative food of Chinese food, and Chinese people love to go with soup when they eat. In summer, there is mung bean soup, which cools and relieves heat; in winter, there are chicken soup, fish soup and bone soup, which warm and warm the stomach. The broth also contains dissolved amino acids, which has a certain health effect. Drinking soup in moderation is conducive to digestion and absorption and control food intake. Most soups are light and healthier than sweet drinks and cream soups.
(3) Eat less sweets
Traditional Chinese food rarely has an overly sweet main dish and staple food, and there is no habit of eating desserts after a meal. But now more and more people like to eat Western-style desserts, which will increase the intake of refined sugar and may lead to problems such as overweight and obesity.
(4) Love to eat hot dishes
Most of the dishes in Chinese food are hot, and some cold dishes should be cooked first. On the one hand, it reduces the risk of bacterial food poisoning. On the other hand, it can promote the digestion and absorption of food, especially staple foods such as grains and fish, eggs, etc. food.
Eat Chinese healthy food in a healthy way
Although Chinese food has many advantages, it is undeniable that there are also unhealthy aspects. For example, in contrast to Western food, which is cooked separately and retains the separate original taste of meat, vegetables and seasonings. Chinese food is mostly mixed cooking, which is not conducive to the control of oil, salt, and sugar to a certain extent.
The profession said that generally speaking, home cooking is more beneficial to health than eating out. She suggested that the following points should be paid attention to in daily cooking:
(1) The ingredients are diversified, and eat more coarse grains as staple food. Normally, we should also consciously increase the types of food and change more styles. Such as the matching of red meat, white meat and fish, the matching of fine grains and whole grains, and the matching of vegetables of different colors.
(2) Pay attention to the ratio of various types of food, with small amounts and variety. Match three meals a day according to the ratio of the diet pagoda. When cooking, you can reduce the amount of each food to increase the variety.
(3) Use more healthy cooking methods. Choose a moderate cooking temperature and use the method of steaming, boiling, stewing, stir-frying, cold dressing. Less use of frying, smoked roasting, and charcoal roasting. Even when making fried foods, the time and temperature of the oil must be strictly controlled.
(4) Control the amount of seasonings, especially refined seasonings such as oil, salt and sugar. A good way is to add seasonings afterwards, such as adding salt before serving, or making original dishes before adding sauce. This will not affect the taste, but also reduce the intake of salt. Use natural seasonings, such as soy sauce and bean paste instead of salt.
(5) Improve the quality of kitchenware. Choosing a thicker-walled pan can not only heat the food evenly, but also prevent the food from scorching and produce harmful substances. Use a non-stick pan to fry dishes, which can reduce the amount of oil.