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Chinese Food


Chinese cuisine has become a staple world food, loved by people in all countries and of all walks of life. A third of the world?s population enjoys Chinese food every day, because it offers dishes that are known to be some of the tastiest and unique in the world. Although it started off in China, the trend of this oriental cuisine has become widespread in the Western world, exemplifying the quality and lovability of Chinese food. 



Beijing is the Capital city of many dynasties in the history of China, and many nomadic populations once lived in Beijing. Today, Beijing cuisine is refined from a combination of Shangdong cuisine and the Imperial cuisine, and formed its unique characteristics. Many Beijing dishes primarily comprise of meat, as a result of eating habits of the royals. For example, the Mongolian rulers during the Ming dynasty favored mutton, while the Qing dynasty rulers preferred pork. Bejing chefs generally put more effort into the method of cooking, and uses very common ingredients. Deep-frying, roasting, instant-boiling, stir-frying and stewing are among the most common methods of cooking. Because of its more northerly location, instead of rice, which is the staple diet in southern cuisines, noodles, buns, or jiaozi(dumplings), are preferred by the local people.

Peking Roast Duck:
The most famous dish associated with Beijing is Peking Roast Duck. The crisp skin of the duck is the most prized part. To achieve such crispness, the duck is air-dried, then coated with a mixture of syrup and soy sauce before roasting. When ready, it is presented ceremoniously and the skin deftly carved. These pieces are wrapped in thin pancakes with onions or leeks, cucumber, turnip and plum sauce. Some restaurants also serve up just about every part of the duck, from the webbed feet to the beak and liver. On request, the remainder of the duck meat can be sauteed with bean sprouts, and the bones made into a wonderful soup with cabbage.
Shuanyangrou (Lamb Hot Pot)
Another favorite Beijing dish, it is especially popular in the cold Beijing winter months. Lamb is typical northern food, and is generally not consumed in southern parts of China. It is favored by northern people as it warms up the body. Lamb meat is first cut into very thin pieces. This was done manually and required great skill. Recently machines have become better at this job and many lamb are thus cut by machines. The lamb is put into a boiling pot for a few seconds with many other ingredient such as seafood or vegetables, and taken out immediately and consumed with sauces such as peanut sauce.



Cantonese food is the most popular style outside China. Cantonese cuisine originates from the region around Canton (Guangzhou) in southern China's Guangdong province. One Cantonese saying goes that anything that walks, swims, crawls, or flies is edible. Cantonese cuisine includes almost all edible food in addition to the staples of pork, beef and chicken, such as snakes, snails, insects, worms, chicken feet, duck tongues, and entrails. As a trading post, Canton (Guangzhou) had access to a large range of imported food, which resulted in the huge variety of Cantonese dish we can enjoy today.

Dim Sum (Dian Xin) - Dim sum is literally translates to "touch the heart". Dim sum is usually servec as breakfast or brunch, enjoyed with family or friends. There is a wide variety of food available, Gow (Dumpling), Siu Mai, Phoenix talons (Chicken feet), Steamed spare ribs, and Spring rolls are good examples Dim sum is part of the Cantonese culture, it is common to see good Cantonese restaurants crowded with people having dim sums on sunday mornings, enjoying dim sum while reading newspapers.
Shark Fin Soup - Genuine shark fin soup or stew is made with real shark fins obtainable from several shark species. In Cantonese cooking, raw shark fins are processed by first removing the skin, trimming them to shape, and thoroughly drying them. Bleaching with hydrogen peroxide may be employed before drying to make the colour of the sharks fin more appealing.

Char Siu (BBQ pork) - Char siu, also known as BBQ pork, is Cantonese-style barbecued pork. It is usually made with long strips of boneless pork, typically pork shoulder. The distinctive feature of char siu is its coating of seasonings which turn the meat dark red, or occasionally burnt, during cooking. The seasoning mixture for char siu usually includes sugar or honey, five-spice powder, red food colouring, soy sauce, and sherry or rice wine.


Shanghai, being a relatively new city in China, does not really have a cuisine of its own, but successfully refines all the work of the surrounding provinces such as Zhejiang and Jiangsu. Through years of culinary practice and the assimilation of the art in other styles of cuisine, Shanghai chefs have also created a style of cuisine peculiar to the region. Shanghai dishes are usually characterized by the use of heavy and highly flavored sauce.
The use of sugar is another uniquness found in Shanghainese cuisine and, especially when used proportiaonally with soy sauce, the taste created is not so much sweet but rather savory. Household in Shanghai would consume as much soy source as sugar. Visitors are often surprised when the "secret ingredient" was revealed by local Shanghainese.

 Xiao Long Bao (Little Dragon Bun): 
The little dragon bun is one of my favourite dish. Unlike the buns in northern China, these buns are very small and easy to swallow. The buns are usually steamed in containers made of banboo. The skin of the buns are very thin and the bun is very juicy. The dish is now popularized and consumed widely throughout China as a Dim Sum.

Chou Dou Fu (Smelly Tofu):
When first smelled, one would naturally hold their nose, not to mention give it a try and swallow a piece. The smelly tofu is a popular local food mainly found on Shanghai streets. The tofu is fermanted with many ingredients before fried. Old ladies usually serve them on their liltte trolley. Dispite their odour, most foreigners love it after tasting it. It is dirt cheap too!

Da Zha Xie (Hairy Crab):
Da Zha Xie is a special type of crab found in rivers, and is normally consumed in the winter. The crabs are tied with ropes or strings, placed in bamboo containers, steamed and served. There is little artificial ingredient added to the dish yet it tastes fantastically good. Da Zha Xie is usually consumed with vinegar. Locals are also quite fussy about when to consume male crabs and when to consume female crabs.


People throughout China drink tea daily. Because of the geographic location and climate, different places grow various kinds of tea. The most conspicuous content in China's tea culture is the popular phrase "Ke Lai jin Cha" which means when a guest arrives, a cup of tea will be brewed for him. In the past dynasties, people not only formed a special way of tea-drinking, but also developed an art form called tea-drinking. This art form comprises of many aspects. The most noticeable ones are the making of tea, the way of brewing, the drinking utensils such as tea pot. Tea drinking is so popular in every part of the country that there is a museum specially dedicated to the tea culture in China.

Green Tea: Green Tea is the most natural of all Chinese tea classes. It's picked, natural dried, and then fried briefly (a process called "killing the green") to get rid of it's grassy smell. Fermentation process is skipped. Green Tea has the most medical value and the least caffeine content of all Chinese tea classes. Aroma is medium to high, flavor is light to medium. About 50% of China's teas is Green tea
Chinese Black Chinese Black tea produces a full-bodies amber when brewed. Black tea undergoes withering (drying), left to ferment for a long while, and then roasted. Black tea leaves become completely oxidized after processing. Black tea has a robust taste with a mild aroma. It contains the highest amount of caffeine in Chinese tea classes
Most Chinese Compressed Tea uses Black Tea as base tea. It's steamed and compressed into bricks, cakes, columns and other shapes. Compressed Tea has all the characteristics of Black Tea. It can be stored for years and decades. Aged Compressed Tea has a tamed flavor that Compressed Tea fans would pay huge price for

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