Many ingredients of Chinese cuisine are very healthy. Soy contains all the essential amino acids that humans need but can not produce themselves. A cup of soy contains little fat, but about as much protein as a 150-gram steak and is therefore very popular with vegetarians. Rice, which is absent in any meal, contains no fat, but many vitamins and minerals. Due to the high carbohydrate content, rice is a good satiety, stimulates digestion and has a dehydrating effect.
Tea: Health and cultural value
The tea, which belongs to almost every Asian meal, does the body good. The occurring in black and green tea polyphenols reduce the caries risk. In addition, tea contains vitamins, trace elements and flavonoids, which are said to have cancer-preventing effects. Although the mechanism of action has not yet been fully established, it is proven that in countries where a lot of tea is drunk, certain cancers occur less frequently.
Although much that is common in Chinese cuisine, such as grasshopper, shark brains, chicken feet and scorpions, probably not spread here so soon, you can look up from the Middle Kingdom a lot, finds nutritionist Schmidt:
"This is especially true for the way you prepare and enjoy your meals, the food is a sociable affair, many different dishes are placed in the middle of the table and everyone fills everything in his bowl and takes his time for the meals that are slowed down by eating with chopsticks, slow food makes you eat no more than the body needs to be full, and you do not overburden it with the digestive work. "
So it is only logical that in China instead of a good appetite "man man chi" - "Eat slowly" wishes.