One thing is for sure, the Chinese probably know how to eat well better than anyone else. China has a historical tradition of gastronomy and chefs have and have had a high reputation. However, what is particularly noteworthy in traditional Chinese cuisine is the ability of ordinary Chinese home cooks to transform simple and largely plant-based ingredients into wonderful delicacies.

I am lucky to have Chinese friends who always give me lots of tips on how to prepare traditional Chinese dishes. In this country, you can hardly find any truly original Chinese cuisine, as my friends keep telling me.

What is typical Chinese food?

China is a big country and you can't reduce Chinese food to Peking duck, fried noodles and sweet and sour pork.

Sichuan cuisine 四川菜, for example, is one of the greatest cuisines in the world. Here, it is mostly known for its outstanding spiciness. In China, it is legendary for its richness of ingredients and amazing variety. Local gourmets claim that there are 5000 different dishes in the region. Sichuan pepper is one of the main ingredients of 四川菜。

Otherwise, typical Chinese food is characterised by simple ingredients that are prepared without much effort. There is little meat or fish among the many vegetable dishes. Different dishes are served on the table. Each individual dish tastes fresh and has its own unique flavour.

Is Chinese food healthy?

The dominance of Chinese restaurant food, which consists mainly of meat, seafood and fried foods flavoured with lots of glutamate, makes us forget that traditional Chinese cuisine consists mainly of grains and vegetables and is very healthy due to its natural preparation.

In fact, one of the richest aspects of Chinese food culture is the knowledge of adapting eating habits to the weather, season and symptoms of illness. Chinese cuisine has this aspect in common with Ayurvedic cuisine. This knowledge stems from traditional Chinese medicine and is still practised in many areas of China.

What is glutamate?

Glutamates are the esters and salts of glutamic acid (E 620). The most well-known are salts of L-glutamic acid through its use as a flavour enhancer in food. (Source: wikipedia)

In the new Chinese cuisine, glutamate is used as a flavour enhancer to give the dish a savoury note and the so-called umami taste.

Glutamate is an artificial substance which, in my opinion, has no place in naturally prepared food.

What are the symptoms of glutamate intolerance?

I have a glutamate intolerance, which is why I can no longer go to a Chinese restaurant. My symptoms are severe stomach pains that really bring me to my knees. All the more reason to prepare traditional Chinese food at home.

A friend of mine also had an intolerance, also known as Chinese food syndrome. She fainted when eating Chinese food. She regularly had to be picked up from Chinese restaurants by the emergency services until they finally discovered the cause.

Further symptoms according to the Berufsverband Deutscher Internisten are:

Nausea, headaches, reddening of the skin, tightness of the chest, trembling and muscle pain. In children, glutamate can lead to fever, confusion and anxiety.

Glutamate is not only used in the new Chinese cuisine, but is also found in products such as vegetable stock, sausage, tomato paste, etc.

During my research on glutamate, I came across various articles, including one on wikipedia, which report that from a ‘scientific point of view’ glutamate is harmless to health.

I have a different opinion. A healthy diet also includes natural ingredients. Chemically produced substances have no place in our food. Flavour can be achieved wonderfully with spices, herbs and fresh ingredients.

Chinese cooking together

I offer themed days in my cookery studio. These always include a Chinese cookery day. I combine the knowledge of Ayurveda and elemental cuisine in the preparation of the dishes.

Have a look at my website under courses:

Source: Fuchsia Dunlop