Hanyoyin girke-girke guda uku na abincin kasar Sin

Kodayake gaskiya ne cewa dafa shahararren agwagin ruwan na kasar Sin yana da ɗan rikitarwa kuma yana buƙatar wasu abubuwa waɗanda basa cikin kowane ɗakin girki, dole ne mu manta da ra'ayin cewa fasahar abincin Sin tana da ɗan rikitarwa. Yawancin jita-jita a cikin Gastronomy na kasar Sin ba sa buƙatar matakai ko cikakken kayan aiki. Sauƙi shine sirrin abincin Sinanci, abinci ne wanda aka dogara dashi hanyoyi guda uku na girki:

El gasashe. Ba wai duk dangin Sinawa suna gasa a gida ba, wannan wata hanya ce ta dafa abinci don gidajen abinci, musamman waɗanda aka keɓance ga gastronomy na Cantonese. A cikin gasasshen dukkan abubuwan da ke cikin an tafasa su kafin da bayan sun je tanda ko gasa kai tsaye. Ta haka ne sinadaran ke adana jujansu, tunda ana jujjuya su koyaushe kuma waɗancan gwanayen tare da fata, kaza ko agwagwa, alal misali, suna daɗaɗa. Wata hanyar girke-girke ta yau da kullun a cikin abincin Sinanci ita ce dafa shi, wato a dafa abinci a cikin ruwan zãfi amma ba tare da tashin hankali ba. Wato, abincin Sinanci yana amfani da ruwan zãfi amma ba tafasasshen abin fashewa ba. Kari akan haka, mataki daya ne kacal a cikin abinci kasancewar tabbas abincin zai sami wani kafin kaiwa teburin.

Kuma a ƙarshe, a cikin gastronomy na kasar Sin akwai soyawa tare da karamin mai kuma ba zafi mai yawa ba. Gabaɗaya an yanka abubuwan ƙarancin cikin ƙananan rabo, kayan lambu, da nama kamar kaza da kifi. Gefen da za'a gabatar dashi ga gidan abincin shine da farko aka soya sannan ɗayan, tunda ta wannan hanyar ana amfani da mai mai tsabta. Bayan haka kawai ana ƙara biredi.


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