Category: Chinese customs

Guan Moye, much famous by the pen name Mo Yan, is a Chinese novelist and quick story writer. He was referred by Donald Morrisonin U.S. news magazine TIME as "one of the most famous, oft-banned and widely pirated of all Chinese writers". He is greatest famous to Western readers for the novel Red Sorghum Clan, in which the Red Sorghum and Sorghum Wine volumes were later on adapted for the film Red Sorghum.

There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook authentic Chinese food that always tastes like grandma's, some of the utensils simply cannot be replaced by what you see in American stores.

People born in the year of the dragon are full of vitality and strength. To them, life is a colorful leaping flame. Though assuming airs of self-importance, being prejudiced, making arbitrary decisions, and indulging in some of the wildest fantasies, these people are always adored. They are proud, aloof and frank. They establish lofty ideals at an early age, and require others to have same ideals.

If you are a food lover, then coming to China is a good choice for you. There are varieties of food and snacks here with a quite long history. Dating back to the Spring and Autumn periods, there had been oil-fried pastry and steamed pastries including honey cake, Yishi, Shenshi (made of grounded grains of cereal crops) , and junu (a ring-shaped oil-fried meals). Later on, with the advancement of cooking skill, Chinese pastry steadily enriched its raw materials, strategies and types, and lots of local snacks appeared. In North China, there are dumplings, noodles, pancakes and steamed stuffed buns; in South China, you'll find shaomai, wanton, spring roll zhongzi( pyramid-shaped glutinous rice dumpling wrapped in bamboo leaves), yuanxiao (glutinous rice dumpling with specific fillings)and youtiao (deep fried dough stick). In this article, I will introduce you some famous and tasty light refreshments and pastry:

The De'ang used to be called Benglong in Chinese. In 1985, upon their request, the name was officially changed. They have but a small population and mainly live in compact communities in Luxi County and Lincang Prefecture in Yunnan Province, with a small number in Ruli, Longchuan and Lancang counties.

There is another yum cha ritual that has an historic origin. When you see tea-drinkers tapping the table with three fingers of a hand, do not think it is a superstitious gesture. It is a silent expression of gratitude to the member of the party who has refilled their cup. The gesture recreates a tale of Imperial obeisance.