Chinese restaurants The chinese cooking is a healthy cooking made of vegetables served almost raw, of meat cut to smallface and of fish fished and served. The chinese philosophy lead us to discover the foods yin (cold), like the mushrooms and the sprouts of bambù, and the foods yang (warm), like the spices and the meats. four schools of cooking are recognized, each bound to a region: that Northerner characterized for the wide use of the pasta, or ravioli that spaghetti and tagliatelle, that Southerner (or cantonese) in which are used a lot of vegetables and rice. The large presence of the water characterizes all the eastern cooking, with agreeable fruits of sea and crustaceans, but also snatches and other varied of fish. Here the cooking is slower regards to the remainder of the country, with large use of the boiled, of the soup and of the braise; finally we find the west that is the cooking that is approached to the indian culture and of the center Asia in type, here the dishes are more spices and spicy, with large use of paprika and of the pepper. In type in the chinese restaurants in Italy the cooking is "occidentalizzata" with tastes except resolute and menu more or except for like in all locals. Here some of the locals presents in our country.
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Via Ferrarese 147/EF, Bologna (BO)
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via Santa Maria della Neve 26, Napoli (NA)
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via Alessandro Manzoni 17, Como (CO)
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via Parigi 136, Aosta (AO)
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via Poggi d'Oro 44, Roma (RM)
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strada Trino 18, Vercelli (VC)
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Piazza Castello 2, Belluno (BL)
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viale Cavour 23/a, Ferrara (FE)
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via Montecalvario 3, Napoli (NA)
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via XXI Aprile 18, Piacenza (PC)
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via Sacro Monte 36, Varese (VA)
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via Giovanni Modugno 29/C, Bari (BA)
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via Niccolò Piccinni 187/189, Bari (BA)
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via Luigi di Savoia 6, Bari (BA)
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corso Peschiera 167, Torino (TO)
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piazza Giuseppe Garibaldi 11/B, Trieste (TS)
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via Santa Caterina 7, PN (PN)
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via Archirola 27, Modena (MO)
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via Cassia 744/a, Roma (RM)
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calata San Marco 15, Napoli (NA)

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