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"In China, dietary practice involves two extremes: 'eating to live' and 'eating for pleasure," as Alan Davidson
points out in The Oxford Companion to Food. This duality of primary foods (zhushi) and
accompaniments (fushi) is the foundation of all regional cuisines throughout the country;
variations thrive, but the underlying principle is always preserved.
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".. any attempt to divide [China's] landscape
into clear and precise areas with respect to local cuisine would surely
fail."
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Understanding these
regional variations can lead to a deeper cultural appreciation and-on
a more practical
level - a more enjoyable dining experience in restaurants,
allowing diners to select items off of the menu that highlight
the particular talents of the kitchen.
more
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Raga restaurant
433 East 6th Street (between 1st and A)
Open 6:00 pm Tuesday-Sunday.
Reservations recommended:
(212) 388-0957.
Chef News: Raga reintroduces chef de cuisine, Lee Farrington.
After stints at Balthazar, Tabla and Aldela, Lee returns with
a succession of wild and inventive game dishes up her crisp white
sleeves.
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Having trouble highlighting your choices?
Here's a tip!
Like to dine out and get rewarded for it? Check out
a selection of cash rebate credit cards from our sister site, Credit Card Menu.
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