China is home to more than a fifth of the world's population -- a country so
vast and ancient that unique regional styles were bound to develop. And they
did, shaped by climate, geography, and ingredient availability, to the point
that "Chinese cooking" is now not one but many different cuisines.
The varied styles have had millennia to thoroughly define themselves, gaining
adherents, experts, and enthusiastic diners along the way.
How We Lightened Chinese
Most classic Chinese cuisine is inherently healthful because of its reliance
on vegetables, vegetable oils, stir-frying, and fat-free condiments. But sodium
levels can get pretty high because of many condiments such as soy, oyster, and
hoisin sauces are higher in sodium. Our solution? Low-sodium soy sauce. We also
kept the fat down by using less vegetable oil than traditional recipes call
for.
