Chinese Food

Introduction to Chinese Foods Some traditional Chinese foods are Doufu, Steamed FishDim SumLobster Dark Rice Vinegar With GingerEggs In Tea

CHINESE DINNER ETIQUETTEEach person has two bowls in front of them, (one for rice and one for soup). Also, a pair of chopsticks and a plate for meats and vegetables. The Chinese will never pick up rice from the bowl. They place towards their lips then use the chopsticks to put it in their mouths. Also, the always eat the soup during or after the meal.

Festive Dishes

Some of the Festive Dishes are chicken, pork, and fish that they don’t normally have. Some snacks that they eat are sweet-stick cake and turnip pastry in Lunar New year. Also, Glutinous Rice Tamale in Dragon Boat Festival and Moon Cake in Middle Autumn Festival. For the birthday person, they get steamed buns

Main Food

There are 3 styles of main food. Rice in Southern and Eastern China. Wheat in Northern China. Sweet Corn in Middle, Northern, and Western China. People in Southern China eat rice and rice noodle as their main food because there is a lot of farming there. In Northern China they eat bun, noodle and pancakes.

HERBS AND SPICES CHINESE

CHEFS MOSTLY USE LIGHT AND DARK SOY SAUCE, SHAOXING WINE, RICE VINEGAR, AND OYSTER SAUCE. THEY DON’T USE PARSLEY, ANISEED, FENNEL, CLOVES, SICHUAN PEPPERCORN, RED CHILI PASTY VERY OFTEN. THEY LIKE TO USE PRESERVED AND SALTY INGREDIENTS LIKE PRESERVED EGGS, POTHERB AND PICKLED MUSTARD, DRIED SHRIMPS. ALSO BEAN CURD CHEESE, DRY AND SALTY PORK, SALTY DUCK, AND MEAT SAUSAGE.

SYMBOLISM IN CHINESE FOOD

Black moss seaweed-wealth Dried Bean Curd-happiness Chicken-happiness and marriage Eggs-fertility Egg Rolls-wealth Fish served whole-prosperity Lynchee nuts-close family ties Noodles- a long life Oranges-wealth, luck Chicken is part of symbolism of the dragon and phoenix Peanuts- a long life Peaches- peacefulness Pomelo- abundance, prosperity, having children Seeds- having a large number of children Tangerines-luck

CUISINES

SHANDONG CUISINE-EMPHASIS ON AROMA, FRESHNESS, CRISPNESS AND TENDERNESS. SICHUAN CUISINE-KNOWN FOR ITS SPICY AND PUNGENT FLAVORS. GUANGDONG CUISINE-KNOWN FOR TASTING CLEAN, LIGHT, CRISP AND FRESH. FUJIAN CUISINE-ITS CHOICE SEAFOOD BEAUTIFUL COLOR AND MAGICAL TASTES OF SWEET, SOUR, SALT, AND SAVORY. HUAIYANG CUISINE- KNOWN FOR ITS FRESHNESS. ZHEJIANG CUISINE-ITS KNOWN FOR ITS FRESHNESS, TENDERNESS, SOFTNESS, AND SMOOTHNESS OF THE DISHES. HUNAN CUISINE- CHARACTERIZED BY THICK AND PUNGENT FLAVORS. ANHUI CUISINE-FOCUSES ON TEMPERATURE IN COOKING.

CHINESE DUMPLINGS

1/2 cup finely chopped Bok choy leaves1/2 cup finely chopped Sui Choy (Napa cabbage) 1/4 cup finely chopped green onion (Spring onion)1/4 cup chopped water chestnuts1 pound ground pork1 teaspoon light soy sauce1 teaspoon dark soy sauce2 teaspoons Chinese rice wine or dry sherry 1 teaspoon Asian sesame oil Dash white pepper1 package wonton or gyoza wrappers 1 tablespoon cornstarch mixed with 2 tablespoons water, or 1 lightly beaten egg white 1 cup water, or as needed

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