Around the world, Chinese cuisine is synonymous with quality fast food – you can eat fast, cheaply and, most importantly, tasty food. If you have been to China, you know it first hand: at every corner you can buy Baozi steam pies with a filling for every taste, Uyghur kebabs, noodles, pancakes, fruit in caramel and much more. There is a whole block in the center of Beijing, where you can indulge in gluttony 24 hours a day, and next to the street where the Chinese fatty row unfolds in the evening – you can try everything from fried scorpions to banana donuts.
The situation in European and American cities is not much worse. In all major metropolitan areas there are Chinatowns, where you will find everything the same as in China. Food from Chinese restaurants are ordered at home, and lunch at such an institution will cost no more than McDonald’s.
However, for a person who has tried real Chinese food at least once, it becomes clear that this is Huang He, who does not smell anything Chinese. One of the main conditions for a properly prepared Chinese dish is the freshness of all the ingredients and the direct preparation before serving.
