Let’s unlock the secret to some of China’s delectable dishes

I'm forever a Chinese food stan because first of all: they gave us the best national finger food, lumpiang Shanghai

To me, Chinese food will always be superior. Described by The Michelin Guide as “the oldest, richest and the most sophisticated cultural tradition” of the world, this particular cuisine has my heart (and those of many others) in its umami-filled hands. Until I can finally freely go out and just pop into my neighborhood Chowking for a hearty lunch, I’ll be here talking about why I love Chinese food so much in the first place.

It’s never boring

Chowking’s Chinese-style fried chicken bucket is good for six to eight people… or one, no one’s really counting
Chowking’s Chick N Sauce already has two different dips, hello versatility

You can find many iterations of Chinese food wherever you go and I love that no dish will ever be the same as the last. Chinese food is also cooked in a variety of ways. My personal favorite is stir-fried, but deep-frying, roasting, steaming and braising are good, too. Chinese food also varies from one place to the other. Just think how different Chowking’s chicken options tastes from regular ol’ fried chicken. People have long adapted staples to their region’s taste buds—which means you’ll never tire of eating that one dish you love.

It’s never overpowering

Since it’s technically a rice bowl, Chowking’s Pork Chao Fan with Siomai can be a great go-to meal for when you’re busy or on the go

Let’s talk about sensory-specific satiety (SSS) and how you’ll never experience that with Chinese food. SSS means that your taste buds would get to a point when they get to taste less, the more food you eat. This usually happens with heavily flavored food—if you keep eating something that’s too savory, then it gets less and less delicious after every bite. Chinese cuisine stands by the Yin and Yang philosophy which is all about balance when it comes to cooking, so you’ll never have too much of one flavor in Chinese dishes. Chowking’s Pork Chao Fan with Siomai may be meat-based, but the fried rice’s flavor profile is still distinct because of the egg, kangkong leaves and pork.

It’s served for sharing

Talk about giving you everything, the Family Lauriat from Chowking has chicken, pancit, rice and iced tea

Okay, I eat a lot. Especially when I’m stressed. That’s why Chinese cuisine is my go-to on days where I can’t just get past a major writer’s block. But aside from stress-eating, the servings in Chinese cuisine are enough for a food-sharing community like ours.  We bond over food, especially during the holidays when our elders always try to pile too much on our plates and it’s a family custom to eat all together during mealtimes. And hey, I admit it, sometimes I get hungry enough to eat a whole Chinese-style Fried Chicken Lauriat plate all by myself, what about it?

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