The shape of the wok distributes the heat evenly, while its sloping sides ensure that during stir frying, food falls back into the pan and not out over the edge. It’s also practical for deep frying, requiring less oil than a conventional sauce pan or frying pan.
Category: Chinese Culture
Eight Distinct Regional Cuisine
Some view Chinese food simplistically, that is, by the compass points of north, south, east and west. Others more knowledgeably speak of eight outstanding Chinese culinary styles linked to particular regions. Alphabetically, they are:Anhui, Fujian, Guangdong, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang; however, there are far more regions in China than just these eight. Does each of these divisions have a distinctive cuisine? Most culinary aficionados would say no, but they do give credence to twenty-seven major regional culinary influences, and they include those eight mentioned above.
Chinese Medicine Food
The theory of yin and yang is applied to all Chinese things including the classification of food and herbs. For over three thousand years the Chinese have combined the various ingredients for cooking food and the various types of food in harmonious balance for sustenance and the improvement of health. Since the 5th century BC, they have discovered the secrets of using herbs and other natural ingredients for healing. The ancient records named Huangdi Neijing contain information on the anatomy of man, the causes of illnesses and the method of healing.
Bilingual Menu for Staple Food
Traditional Chinese staple food is mainly plant-based food, including rice, wheat and corn, as the mode of production in Central Plains of China is mainly agricultural production. Chinese cooking culture is the axis of the oriental diet cultural circle, which has an effect on a number of countries, such as Japan, Mongolia, North Korea, Republic of Korea, Thailand and Singapore. It also has an indirect influence on Europe, America and Africa. Chinese vegetarian diet, tea culture, cooked wheaten food and herbal cuisine have spread worldwide.
Bilingual Menu for Main Dishes
Chinese dishes feature diversity due to the vast territory and abundant resources. The dishes mainly taste sweet in South, salty in North, sour in East and spicy in West China. The main dishes that are generally accepted in China are eight famous cuisines, including Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan Cuisine and Anhui Cuisine, based on different climate, geography, history, products and custom of food.
Get in Fed in China – 冷菜类 Cold Dishes 02
lěng cài lèi 冷菜类 Cold Dishes 白菜心拌蜇头 Marinated Jellyfish and Chinese Cabbage in Vinaigrette 白灵菇扣鸭掌 Mushrooms with Duck Feet 拌豆腐丝
Get in Fed in China – 冷菜类 Cold Dishes 01
桂花糯米藕 Steamed Lotus Root Stuffed with Sweet Sticky Rice 卤鸭冷切 Spicy Marinated Duck 松田青豆 Songtian Green Beans 色拉九孔 Abalone Salad
Get in Fed in China – 主食、小吃 Rice, noodles and snacks 05
zhǔ shí, xiǎo chī 主食、小吃 Rice, noodles and snacks 煎蛋卷 Omelets 炸羊肉串 Deep-Fried Lamb Kebabs 山竹牛肉球 Steamed Beef Balls 牛肉串 Beef Kebabs 炸蟹角 Crab Rangoon 虾吐司 Shrimp
Get in Fed in China – 主食、小吃 Rice, noodles and snacks04
zhǔ shí, xiǎo chī 主食、小吃 Rice, noodles and snacks 生煎锅贴 Guotie Stuffed with Pork 香煎菜肉锅贴 Guotie Stuffed with Vegetable and Pork 脆炸芋头糕 Fried Taro
Get in Fed in China – 主食、小吃 Rice, noodles and snacks 03
zhǔ shí, xiǎo chī 主食、小吃 Rice, noodles and snacks 蒸饺 Steamed Jiaozi 香煎韭菜饺 Pan-Fried Leek Jiaozi 高汤水饺 Jiaozi in Broth 红油钟水饺 Jiaozi, Sichuan Style 海鲜汤饺 Jiaozi
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