Can a billion Chinese people be wrong?

Chef Guo of the Sui Yuan Restaurant in Kato Gouves certainly doesn't think so.

"There are many reasons why real Chinese cooking is considered among the finest and healthiest cuisines in the world," he said. "Only fresh ingredients are used, and most dishes contain vegetables, some recipes call for as many as six or seven different types. And, our portions are large, but economically priced. For example, our meat dishes contain over 250 grams of meat. And the quick-cooking on high heat allows all the nutrients to be retained. Even the custom of eating with chopsticks is part of the natural and healthful aspect of dining."

Guo, a renowned chef from Beijing, said China has a civilized history of 5,000 years and its cuisine has evolved over time, allowing the culinary techniques, preparation, serving and appreciation of food to be developed to the highest level.

He explained that during the period of the Tang (618-907 A.D.) and the Song (960-1279 A.D.) dynasties, people went in a great deal for the nutritional medical value of different plants: fungus (mushrooms), herbs and vegetables. At this time "medicinal food" for prevention and cure of diseases, for overall health became important.

"Our culture considers cooking an art and a science," he said.  "Traditionally there are four main regional cuisines known as the Four Great Traditions (四大菜系):  Sichuan (Western China), Cantonese (Southern China), Shandong (Northern China), and Huaiyang (Eastern China)."

 
Deng serving one of his special Chinese dishes

According to Deng Bojum, owner of the gaily-decorated Sui Yuan Restaurant, which has been serving the Kato Gouves community for the past nine years, Chef Guo is experienced in preparing culinary dishes in all four traditions.

"We serve a variety of dishes representing the various regions of China," Deng, who is also a native of Beijing and an accomplished chef as well, said. "Since Beijing is China's main city, where people from all regions come to, chefs from there must be trained in all culinary traditions."

At Sui Yuan, Deng's impressive menu reflects these traditions, and then some. There are several house specialties, such as crispy Peking duck, a sizzling Pork fillet Chinese style and a flavourful Chicken Curry. And, with all, the presentation of the dish enhances its culinary delight. For example, the Peking duck is expressively served on a unique wooden Chinese junk.

"While, most of our menu items are traditionally Chinese, we have added some special Dutch-influenced dishes, such as our own versions of Nasi and Bami recipes, as well as pork babibangan."

Unfortunately for local residents, the Sui Yuan Restaurant is only open for six months during the summer season . . . but you can't blame Deng. He has a beautiful wife and a lovely four-year-old daughter waiting for him back in Beijing.

"I really enjoy being here on Crete, and sharing the Chinese cooking experience with local residents and visitors, but by the end of the season I'm really missing my family," he admitted with a shy smile.

But, don't despair. While back in China's capital city, Deng works all winter as a chef in one of Beijing's top restaurants – perhaps discovering a new variation on The Four Great Traditions to introduce to his many Cretan fans upon his return the following spring.