My two favorite foods of all time are Italian and Chinese cuisines. Although, they share common ingredients, the flavors are quite different. Italians use a variety of cheeses and heavy sauces in their menus, while Chinese add Asian spice to their sauces they are usually darker in color, and vary in sweet and spicy. They also have different types of cooking techniques that in itself is an art. A common ingredient in both Italian and Chinese cuisine is pasta. Nothing beats a good plate of spaghetti and meatballs in a mouthwatering picked from the garden fresh taste of marinara sauce, poured over the top of homemade al dente pasta, with a firm but delicate meatball placed in the center of the spaghetti.
Excluding, when you’re in the mood for Chinese, chicken lo mien is also made with pasta.
The pasta is perfectly spiced to perfection with fork tender chicken bites that melt in your mouth. Another aspect of these two types of foods have in common is both use sauces with their dishes.
Italian foods use thick, creamy, or chunky sauces and velvety smooth such as Alfredo, tomato, and garlic sauces. The variation of these sauces, the choices are numerous. Chinese food also has many scrumptious flavors of sauces such as my favorite General Tso chicken; it is a garlicky, spicy sauce that packs a lot of flavor along with sweet and sour, and orange sauces.
Last but not least, both styles of cuisines cook their food of course, but they have methods that contrast from each other.
Italian foods are usually baked, which takes longer to cook whereas, Chinese cuisine food is stir fried they cook their food in woks, which is a faster way to cook. Italian and Chinese cuisine has their similarities but vary in taste. These very different ways of using ingredients, sauces’, and cooking techniques is why I enjoy them both tremendously. My feelings are when it comes to food “when baking, follow directions. When cooking, go by your own taste.” ~Laiko Bahrs
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