News & Ways to Stay in Touch
2 years ago
Saturday 1 May 2010
Interview
I recorded this video in Manchester Tai pan Chinese restaurant,I interviewed a beautiful girl, her name is Sadie, she comes from China. She said it is one of the most classic restaurant have seafood, furthermore the price of this restaurant was very cheap and good service. Her favourate dish was lobster and crab.
Movie maker
Hey, when you go to supermarket, which products do you pay more attention to? I prefer frozen food and fresh fruit. This video is made by movie marker, and mainly introduces these frozen food and fresh fruit in the M&S supermarket. Have a look, do you feel hungry now?
These photos were taken by myself in Preston M&S supermarket
This video was edited by myself.
These photos were taken by myself in Preston M&S supermarket
This video was edited by myself.
Friday 30 April 2010
Chinese Food Safety
Food safety has long been a hot issue all around the world. After all, food is the source of the nutrients and energy that we are in great need of. Illnesses that are caused by our daily eaten food can be fatal and in large scale. As a result, it can easily and immediately become a hot topic and cause great panic among people who have been consuming and relying on the food.
No one can ever deny that food safety has been the top ten topics discussed by scholars, critics, politicians, and common people. Food safety crisis in China first begins when the “Sudan Red I” incident broke out in 2005. Many well-known food products, including KFC, are found to contain Sudan Red I, an industrially used chemical that can lead to cancer. Since then, Chinese people find themselves getting more and more used to alarming food safety scandals. Soon, a significant number of incidents draw the attention of Chinese people and people from all around the world. The incidents below are among the large number of scandals which destroy the faith Chinese food consumers hold on the products.
2008
Several domestic milk manufacturers are involved in a high-profile melamine contamination scandal. Thousands of babies and infants nationwide are affected
• Man-made jujube appears in the Urumqi market, infused with soluble saccharin and sodium cyclamate liquid in order to make them taste better
2007
• Big White Rabbit toffee, a famous Chinese candy brand, is found to contain formaldehyde and other deleterious substances in the Philippines
• Longfeng and Sinian, two famous frozen food companies, are found to have made products that contain pathogenic bacteria
2006
• In Beijing, 70 people who ate snails are confirmed to be affected with thelaziasis
• In Wuhan, Hubei, man-made honey syrup is found to have been injected with many kinds of chemicals such as thickening agents, sweetening agents, antiseptics etc.
• A batch of pork from Zhejiang poisons 336 people in Shanghai due to high amounts of thin carnosine
• In Yangjiang, all Jiudu fish samples from 7 big agricultural markets are found to contain the antiseptic formaldehyde at ten times higher than the permitted level
• Some red yolk salty duck eggs produced by a Hebei plant is found to contain tonyred, which improves the color of the food
The source of the timetable above is from The China Sourcing Blog http://www.chinasourcingblog.org
The skepticism laid upon Chinese food safety reached its peak when the majority of Chinese milk companies were accused of producing tainted dairy products which deprived thousands of children and infants of their lives and health. Though the leader of Sanlu Dairy Product Company has been punished and sentenced to death, people no longer believe in Chinese produced food.
Many people wonder why so many food safety crises have arisen during the past five years in China. As far as I am concerned, these problems are not merely caused by isolated reasons such as negligence. Instead, they are closely related to a series of cultural, political and economic factors.
To begin with, the key to the unsafe food problem is that the manufacturers are not responsible. Responsibility is in great demand in our food production process. It should be treasured as seriously as profit is. When we take a look at the life of our ancestors, we’ll clearly realize how lack of responsibility leads to deaths, problems and social panic. In ancient times, many products are handmade. People make them, including food, clothes, shoes, etc. for individual use. For example, the baskets are used and produced by the same person. That’s why the baskets are of so good quality that it can even hold boiling water. What’s more, the Eskimo skin boats are built to carry the family members and relatives of the producers. That’s why they scarcely are confronted with accidents and could survive storms. In other words, since the producers are responsible and care about the consumers and users of the products, the products are reliable. However, food producers in China are irresponsible. What they think about is their money and profits. Such consideration as the health of their customers is none of their business. Some even try to induce more people to buy their tainted food while making their family away from the food. No one realizes that the life of other people is as precious as ours and it’s the basic quality of a manufacturer to be responsible.
What’s more, China’s lagging legal system regarding food safety also contributes to the problem. China’s economic miracle during the past years has been the pride of Chinese people. At the same time, the development of its legal system cannot keep up with the incredibly rapid development of its economy. The legal framework is still being modified and the limited laws and regulations cannot cover all situations nowadays. As a result, many food companies begin to make use of the gap and unsafe food are produced without being known or noticed. Luckily, China’s top legislature has noticed the problem and is approving new food safety laws. On June 1, 2009, China Food Safety Law which aimed at enhancing monitoring and supervision was approved. This is a start and I hope the government can further effective measures.
Last but not the least, the severe competition among the food producing companies forces them to violate the laws. You can hardly imagine the severe competition among the companies. In China, the number of food production companies is increasing at a rapid speed. At the same time, few famous brands really stand out except the foreign ones such as KFC, McDonalds, Coca Cola, etc. A lot of small or middle sized companies spring out and they imitate the production mode of large companies. Every company has to try their best to make their products more attractive, more delicious. At the same time, costs are reduced to their most. In this case, no one really cares about the safety and quality of the food.
To sum up, Chinese food safety is experiencing a hard time and food companies are paying for what they have done. Responsibility, honesty. They are the elements as important as the flavor of food. I hope Chinese food can not only stand out for its delicious taste, but also famous for its role in promoting people’s health.
No one can ever deny that food safety has been the top ten topics discussed by scholars, critics, politicians, and common people. Food safety crisis in China first begins when the “Sudan Red I” incident broke out in 2005. Many well-known food products, including KFC, are found to contain Sudan Red I, an industrially used chemical that can lead to cancer. Since then, Chinese people find themselves getting more and more used to alarming food safety scandals. Soon, a significant number of incidents draw the attention of Chinese people and people from all around the world. The incidents below are among the large number of scandals which destroy the faith Chinese food consumers hold on the products.
2008
Several domestic milk manufacturers are involved in a high-profile melamine contamination scandal. Thousands of babies and infants nationwide are affected
• Man-made jujube appears in the Urumqi market, infused with soluble saccharin and sodium cyclamate liquid in order to make them taste better
2007
• Big White Rabbit toffee, a famous Chinese candy brand, is found to contain formaldehyde and other deleterious substances in the Philippines
• Longfeng and Sinian, two famous frozen food companies, are found to have made products that contain pathogenic bacteria
2006
• In Beijing, 70 people who ate snails are confirmed to be affected with thelaziasis
• In Wuhan, Hubei, man-made honey syrup is found to have been injected with many kinds of chemicals such as thickening agents, sweetening agents, antiseptics etc.
• A batch of pork from Zhejiang poisons 336 people in Shanghai due to high amounts of thin carnosine
• In Yangjiang, all Jiudu fish samples from 7 big agricultural markets are found to contain the antiseptic formaldehyde at ten times higher than the permitted level
• Some red yolk salty duck eggs produced by a Hebei plant is found to contain tonyred, which improves the color of the food
The source of the timetable above is from The China Sourcing Blog http://www.chinasourcingblog.org
The skepticism laid upon Chinese food safety reached its peak when the majority of Chinese milk companies were accused of producing tainted dairy products which deprived thousands of children and infants of their lives and health. Though the leader of Sanlu Dairy Product Company has been punished and sentenced to death, people no longer believe in Chinese produced food.
Many people wonder why so many food safety crises have arisen during the past five years in China. As far as I am concerned, these problems are not merely caused by isolated reasons such as negligence. Instead, they are closely related to a series of cultural, political and economic factors.
To begin with, the key to the unsafe food problem is that the manufacturers are not responsible. Responsibility is in great demand in our food production process. It should be treasured as seriously as profit is. When we take a look at the life of our ancestors, we’ll clearly realize how lack of responsibility leads to deaths, problems and social panic. In ancient times, many products are handmade. People make them, including food, clothes, shoes, etc. for individual use. For example, the baskets are used and produced by the same person. That’s why the baskets are of so good quality that it can even hold boiling water. What’s more, the Eskimo skin boats are built to carry the family members and relatives of the producers. That’s why they scarcely are confronted with accidents and could survive storms. In other words, since the producers are responsible and care about the consumers and users of the products, the products are reliable. However, food producers in China are irresponsible. What they think about is their money and profits. Such consideration as the health of their customers is none of their business. Some even try to induce more people to buy their tainted food while making their family away from the food. No one realizes that the life of other people is as precious as ours and it’s the basic quality of a manufacturer to be responsible.
What’s more, China’s lagging legal system regarding food safety also contributes to the problem. China’s economic miracle during the past years has been the pride of Chinese people. At the same time, the development of its legal system cannot keep up with the incredibly rapid development of its economy. The legal framework is still being modified and the limited laws and regulations cannot cover all situations nowadays. As a result, many food companies begin to make use of the gap and unsafe food are produced without being known or noticed. Luckily, China’s top legislature has noticed the problem and is approving new food safety laws. On June 1, 2009, China Food Safety Law which aimed at enhancing monitoring and supervision was approved. This is a start and I hope the government can further effective measures.
Last but not the least, the severe competition among the food producing companies forces them to violate the laws. You can hardly imagine the severe competition among the companies. In China, the number of food production companies is increasing at a rapid speed. At the same time, few famous brands really stand out except the foreign ones such as KFC, McDonalds, Coca Cola, etc. A lot of small or middle sized companies spring out and they imitate the production mode of large companies. Every company has to try their best to make their products more attractive, more delicious. At the same time, costs are reduced to their most. In this case, no one really cares about the safety and quality of the food.
To sum up, Chinese food safety is experiencing a hard time and food companies are paying for what they have done. Responsibility, honesty. They are the elements as important as the flavor of food. I hope Chinese food can not only stand out for its delicious taste, but also famous for its role in promoting people’s health.
Saturday 24 April 2010
Food culture in UK
The Britain not only ushered in a long tradition of hospitality of people around the world, also introduced their traditional cooking methods, food, spices and recipes. Before you think the only fish and chips place, now you can choose pasta, pie, Mexico, Spain, paella, curries, test Scoresby (vegetarian food). UK supermarkets supply all kinds of vegetables from around the world, fruits, spices, condiments, and numerous small shops selling specialty foods country food. People interested in food and cooking growing. Many chefs has become celebrity, through his TV cooking shows, popular new dishes. Many different cultures and different activities have promoted ethnic festivals such as the Caribbean, West Africa, and the prevalence of various cooking styles.
British food categories reflect the various seasonal features of the year. For example, in winter, stew type, barbecue and more popular steamer eating and drinking, to the summer, salads and light food more popular. British supermarket chain imports of many food products throughout the year, also stored in the United Kingdom passed a variety of seasonal vegetables, salad and fruit.
Reasonable arrangements for meals
First arrived in the United Kingdom, as China and Britain in the diet and habits were very different, you may feel not meet, but remember that science diet is healthy way in a foreign country. I suggest you rationalize daily diet:
Eat more fruits and vegetables.
Eat staple foods such as bread, potatoes, rice, noodles or pasta.
Eat some high protein food such as soy, eggs, fish or meat.
Eat milk products, cheese or yogurt.
We often say that "food culture", see diet is also an important part of culture. To understand the UK, people should go about British food, a long time, you will find delicious food in the UK in fact quite a few buses: Fish and Chips, Cream Tea, Jacket Potato, Cheese Cake ... ...
British multiculturalism is reflected in the eat, Chinese, Indian dishes are highly popular, and from France, Italy, Thailand, Indonesia, Japan and South Korea will lead you coveted delicious. But easily 10 pounds meals, you have to make calculations about. Of course, if conditions permit, you can yourself, eat too much food. Rice, vegetables can go to supermarkets or open market purchases, the price will be fair some of the latter, spices can be purchased at the local Chinese food store.
Where to find Chinese food?
In addition to Chinese restaurants in London, Manchester, Leeds and other big cities of China Town (China Town) have a Chinese supermarket. In these markets, there are the majority of Chinese goods.
Besides, large Western-style supermarkets also sell Oriental foods and ingredients. Students can found traditional Chinese food, such as Sainsbury and Tesco dried noodles, tofu, soy sauce, spring rolls, spices and seasonings in these supermarkets.
These picture are took and edited by myself.
Friday 23 April 2010
The Top Ten Dishes That Bring Luck
No other people value and put more emphasis on lucky food than Chinese people. They tend to eat certain food on special holidays merely because they believe that the dishes can bring luck and happiness to them. It has become a tradition to Chinese people to enjoy lucky food on such holidays as the Spring Festival, Mid-Autumn Day, etc. In this passage I would like to give an introduction of “The Top Ten Dishes That Are Supposed to Bring Luck”. The list is the result of a public opinion poll. Hoping this kind of information can send a blessing to you everyday.
Sixi Ball
Health Index: ★★★☆
Popularity index: ★★★☆
Festive degree: ★★★★☆
The so called Sixi means happiness adds happiness. The ball is also called "Mariko", a symbol of unity and happiness. When the New Year is approaching, the family members far away are coming back together, Sixi, which represents unity and happiness, is the best food for them to express their wishes..
Rich chicken Health Index: ★★★★
Popularity index: ★★★★
Festive degree: ★★★★☆
In China, chicken also means “home”. When the husband and wife, together with all other family members, sit around the table and eat the chicken, it means that happiness, harvest and richness can be expected in the next year. And eating the rich chicken means becoming richer, earning more money in the future.
Squirrel mandarin fish
Health Index: ★★★★☆
Popularity index: ★★★★★
Festive degree: ★★★★
As we all know, the fish is the essential food in the New Year Evening’s table, since fish is pronounced “Yu” in Chinese, which means the family has something left for the next year. This appetizing and tasty dish, not only has good meaning, but also has crisp and delicious taste. But remember that never finish the whole fish because it is so delicious, and be sure to leave some remaining. After all, the remaining means good luck and no one wants to lose it.
Winter bamboo shoots meat
Health Index: ★★★★★
Popularity index: ★★★☆
Festive degree: ★★★☆
It is so appropriate to use bamboo to symbolize “climb”. No matter students in school, youth in the company, or the family members, they all want to rise to a higher level in the coming year. And winter bamboo shoots is a delicious dish with rich nutritional value and Chinese feature. It is rich in protein and amino acids, vitamins, and calcium, phosphorus, iron and fiber. The bamboo also will helpful for digestion.
Rice pudding
Health Index: ★★★
Popularity index: ★★★★
Festive degree: ★★★★★
This food is particularly attractive to children. Eight kinds of food gathered, means rich reunion. Early dates Takako's festivity, gold osmanthus of wealth, beauty Longan reunion, barley's health and longevity ... ... The series of blessings, all together, make people believe in a better and brighter future.
Caramelized apple
Health Index: ★★★☆
Popularity index: ★★★★
Festive degree: ★★★☆
“Candied apple” is a dish that is suitable for both the youth and the elderly. “Apple” in Chinese means peaceful, and perhaps this is the most basic and simplest pray. With unique golden caramelized apple flavor, this dish tastes sweet and delicious.
Spinach soup
Health Index: ★★★★★
Popularity index: ★★★★☆
Festive degree: ★★★☆
Spinach soup is also called "long life soup" in China. If Chinese people eat the sop, they will be blessed and have a long and healthy life.
Fa Cai soup
Health Index: ★★★★★
Popularity index: ★★★
Festive degree: ★★★
Fa cai soup has the same sound with the "rich soup" in Chinese. As long as one has eaten the rich soup, his/her financial resources will continue.
Tremella Lily Lian Zaigeng
Health Index: ★★★★☆
Popularity index: ★★★★☆
Festive degree: ★★★★
Sweet soup is a necessary part of each banquet. Tremella lily lotus itself is the "Love for All Seasons, and even be blessed with children." The sweet soup with white fungus and papaya not only has whitening effect, but also implies gold and silver.
Dumpling
Health Index: ★★★★
Popularity index: ★★★★☆
Festive degree: ★★★
Because the dumplings shape like ingots, those who eat dumplings can make money in the next year. That’s exactly why dumplings have become a popular dish on Spring Festival Eve.
These pictures are took photo and edited by myself.
Sixi Ball
Health Index: ★★★☆
Popularity index: ★★★☆
Festive degree: ★★★★☆
The so called Sixi means happiness adds happiness. The ball is also called "Mariko", a symbol of unity and happiness. When the New Year is approaching, the family members far away are coming back together, Sixi, which represents unity and happiness, is the best food for them to express their wishes..
Rich chicken Health Index: ★★★★
Popularity index: ★★★★
Festive degree: ★★★★☆
In China, chicken also means “home”. When the husband and wife, together with all other family members, sit around the table and eat the chicken, it means that happiness, harvest and richness can be expected in the next year. And eating the rich chicken means becoming richer, earning more money in the future.
Squirrel mandarin fish
Health Index: ★★★★☆
Popularity index: ★★★★★
Festive degree: ★★★★
As we all know, the fish is the essential food in the New Year Evening’s table, since fish is pronounced “Yu” in Chinese, which means the family has something left for the next year. This appetizing and tasty dish, not only has good meaning, but also has crisp and delicious taste. But remember that never finish the whole fish because it is so delicious, and be sure to leave some remaining. After all, the remaining means good luck and no one wants to lose it.
Winter bamboo shoots meat
Health Index: ★★★★★
Popularity index: ★★★☆
Festive degree: ★★★☆
It is so appropriate to use bamboo to symbolize “climb”. No matter students in school, youth in the company, or the family members, they all want to rise to a higher level in the coming year. And winter bamboo shoots is a delicious dish with rich nutritional value and Chinese feature. It is rich in protein and amino acids, vitamins, and calcium, phosphorus, iron and fiber. The bamboo also will helpful for digestion.
Rice pudding
Health Index: ★★★
Popularity index: ★★★★
Festive degree: ★★★★★
This food is particularly attractive to children. Eight kinds of food gathered, means rich reunion. Early dates Takako's festivity, gold osmanthus of wealth, beauty Longan reunion, barley's health and longevity ... ... The series of blessings, all together, make people believe in a better and brighter future.
Caramelized apple
Health Index: ★★★☆
Popularity index: ★★★★
Festive degree: ★★★☆
“Candied apple” is a dish that is suitable for both the youth and the elderly. “Apple” in Chinese means peaceful, and perhaps this is the most basic and simplest pray. With unique golden caramelized apple flavor, this dish tastes sweet and delicious.
Spinach soup
Health Index: ★★★★★
Popularity index: ★★★★☆
Festive degree: ★★★☆
Spinach soup is also called "long life soup" in China. If Chinese people eat the sop, they will be blessed and have a long and healthy life.
Fa Cai soup
Health Index: ★★★★★
Popularity index: ★★★
Festive degree: ★★★
Fa cai soup has the same sound with the "rich soup" in Chinese. As long as one has eaten the rich soup, his/her financial resources will continue.
Tremella Lily Lian Zaigeng
Health Index: ★★★★☆
Popularity index: ★★★★☆
Festive degree: ★★★★
Sweet soup is a necessary part of each banquet. Tremella lily lotus itself is the "Love for All Seasons, and even be blessed with children." The sweet soup with white fungus and papaya not only has whitening effect, but also implies gold and silver.
Dumpling
Health Index: ★★★★
Popularity index: ★★★★☆
Festive degree: ★★★
Because the dumplings shape like ingots, those who eat dumplings can make money in the next year. That’s exactly why dumplings have become a popular dish on Spring Festival Eve.
These pictures are took photo and edited by myself.
Learn to say Chinese food name
This blog has given much introduction of Chinese food, and you may have a basic understanding of food with Chinese feature. However, for most foreigners, they sometimes can not tell the exact name of the Chinese food that they want to order, especially when they are in Chinese restaurants. In other cases they cannot tell what the dish name on the menu truly refers to. For example, do you know what “Shredded Tofu with Sauce”, or “Vegetarian Duck” stands for? And for Chinese people, they may not translate the name of Chinese food into English appropriately, so it is also necessary for them to learn the English name of Chinese food.
Actually there are many websites or videos online that provide such kind of information to learn. Here I will recommend the website in the following, http://news.iciba.com/zt/menu/china.html
In this website, you can learn the exact English name for these Chinese food.
Also I here recommend a video to you, from which you can learn how to tell the appropriate name of Chinese food. Hope they will be helpful to you.
Actually there are many websites or videos online that provide such kind of information to learn. Here I will recommend the website in the following, http://news.iciba.com/zt/menu/china.html
In this website, you can learn the exact English name for these Chinese food.
Also I here recommend a video to you, from which you can learn how to tell the appropriate name of Chinese food. Hope they will be helpful to you.
The Most Popular Traditional Drink in China
Chinese Tea Culture
It is known to all that, in traditional Chinese culture, tea plays an important role. With the development of social economy and people’s awareness of the importance of fitness, tea has become a more and more important part in people’s daily life.
The tea culture in China not only brings humankind’s spirit and wisdom to a higher level, but also creates a more close relationship between friends, making people more enjoyable and healthy. In China, tea not only has the embodiment of spiritual civilization, but also riches the cultural accomplishments.
Chinese Tea History
Actually, Chinese tea has a long history. China is the homeland of tea. Tea has a history of about four or five thousand years.
Tea has been a great development in the Song Dynasty, which in return, promoted the development of tea culture. During the Yuan Dynasty, tea culture has come into the rapid development period. And in the Ming and Qing Dynasty, the tea has become very popular among ordinary people. After the founding of New China, China's annual output of tea has risen from 7500 ton in1949 to more than 60 million ton in 1998. In the year of 1998, the China International Tea Cultural Exchange Center was established. With the emergence of tea culture, more and more tea houses have been established.
Chinese tea is one part of Chinese culture. In China, many people, no matter young or elder people, likes drinking tea.
Chinese Tea Classification
The most famous Chinese teas are green tea, black tea, Wulong tea, white tea and yellow tea. In the following, there will be a short introduction of each kind of tea.
Green Tea
China's major tea is green tea, its national annual output is 100,000 tons. Chinese green tea is produced in many provinces. Shandong, Zhejiang, Henan, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou are China's green tea-producing provinces.
Latest scientific findings show that the retention of natural substances in green tea ingredients on aging, prevent cancer, anticancer, bactericidal, anti-inflammatory and other special effects, which are unique from other kind of tea.
Black Tea
Because of the color of dry tea and brewing tea mainly in red tone, hence it has the name of black tea. Black tea ranks China's second largest export tea. It accounts for about 50% of customers located in 60 countries and regions, in which the largest circulation are Egypt, Sudan, Lebanon, Syria, Iraq, Pakistan, the United Kingdom and Ireland, Canada, Chile, Germany, the Netherlands and Eastern Europe.
Wulong tea
The Wulong tea, which blends the production of green tea and black tea together, has a quality between green tea and black tea. It not only has the thick and fresh flavor of black tea, but also has the pleasant fragrance of green tea. It enjoys a good reputation as green leaves with a red edge.
White tea
By definition, this tea is white. White Tea has a history of about 200 years.
Traditional pharmacological show of cool white tea has the effect of cooling pathogenic fire, overseas Chinese tend to look white as rare treasures.
West Lake Dragon Well Tea
The West Lake Dragon Well is called Dragon Well for short. It is produced in the mountainous regions around Longjing Village to the southwest of the West Lake in Hangzhou City in the Zhejiang Province. The Dragon Well tea has four wonders: color wonder, fragrance wonder, flavor wonder and shape wonder, namely, emerald in color, thick in fragrance, sweet and refreshing in taste and in the shape of a sparrow's tongue. The elements contained by the Dragon Well tea such as amino acids, catechu and vitamins have the effects of stimulating the production of bodily fluids, quenching thirst, refreshing, benefiting thinking, digesting food, removing greasiness, diminishing inflammation and detoxification.
It is known to all that, in traditional Chinese culture, tea plays an important role. With the development of social economy and people’s awareness of the importance of fitness, tea has become a more and more important part in people’s daily life.
The tea culture in China not only brings humankind’s spirit and wisdom to a higher level, but also creates a more close relationship between friends, making people more enjoyable and healthy. In China, tea not only has the embodiment of spiritual civilization, but also riches the cultural accomplishments.
Chinese Tea History
Actually, Chinese tea has a long history. China is the homeland of tea. Tea has a history of about four or five thousand years.
Tea has been a great development in the Song Dynasty, which in return, promoted the development of tea culture. During the Yuan Dynasty, tea culture has come into the rapid development period. And in the Ming and Qing Dynasty, the tea has become very popular among ordinary people. After the founding of New China, China's annual output of tea has risen from 7500 ton in1949 to more than 60 million ton in 1998. In the year of 1998, the China International Tea Cultural Exchange Center was established. With the emergence of tea culture, more and more tea houses have been established.
Chinese tea is one part of Chinese culture. In China, many people, no matter young or elder people, likes drinking tea.
Chinese Tea Classification
The most famous Chinese teas are green tea, black tea, Wulong tea, white tea and yellow tea. In the following, there will be a short introduction of each kind of tea.
Green Tea
China's major tea is green tea, its national annual output is 100,000 tons. Chinese green tea is produced in many provinces. Shandong, Zhejiang, Henan, Anhui, Jiangxi, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian, Guizhou are China's green tea-producing provinces.
Latest scientific findings show that the retention of natural substances in green tea ingredients on aging, prevent cancer, anticancer, bactericidal, anti-inflammatory and other special effects, which are unique from other kind of tea.
Black Tea
Because of the color of dry tea and brewing tea mainly in red tone, hence it has the name of black tea. Black tea ranks China's second largest export tea. It accounts for about 50% of customers located in 60 countries and regions, in which the largest circulation are Egypt, Sudan, Lebanon, Syria, Iraq, Pakistan, the United Kingdom and Ireland, Canada, Chile, Germany, the Netherlands and Eastern Europe.
Wulong tea
The Wulong tea, which blends the production of green tea and black tea together, has a quality between green tea and black tea. It not only has the thick and fresh flavor of black tea, but also has the pleasant fragrance of green tea. It enjoys a good reputation as green leaves with a red edge.
White tea
By definition, this tea is white. White Tea has a history of about 200 years.
Traditional pharmacological show of cool white tea has the effect of cooling pathogenic fire, overseas Chinese tend to look white as rare treasures.
West Lake Dragon Well Tea
The West Lake Dragon Well is called Dragon Well for short. It is produced in the mountainous regions around Longjing Village to the southwest of the West Lake in Hangzhou City in the Zhejiang Province. The Dragon Well tea has four wonders: color wonder, fragrance wonder, flavor wonder and shape wonder, namely, emerald in color, thick in fragrance, sweet and refreshing in taste and in the shape of a sparrow's tongue. The elements contained by the Dragon Well tea such as amino acids, catechu and vitamins have the effects of stimulating the production of bodily fluids, quenching thirst, refreshing, benefiting thinking, digesting food, removing greasiness, diminishing inflammation and detoxification.
Wednesday 21 April 2010
flash
Hey, have a look at this flash. Wow, have you ever eaten such kinds of delicious food? Do you feel hungry now？Yep, this flash illustrates the different kinds of delicious food both in China and in the western countries. From cake, coffee, steak, and Japanese sushi, to Mutton noodles, Kebab and pork, do you want to know more about the various kinds food in different countries? Just keep on visiting this blog, you will find more superise!
Monday 19 April 2010
Famous Restaurants in China
Our modern society has witnessed the globalization and industrialization of our “global village”. At the same time, it has seen the popularity of tourism in China. People come to China for different reasons. Some are on business trips, others travel to enjoy picturesque scenery, still others want to live in a culture which is handed down during thousands of years. Whatever their reasons are, they are interested in one topic: which restaurants are worth visiting during their trip to China. Food is always an essential part of a good trip. Food industry is so prosperous in China that there’re countless restaurants here. This passage aims to lead you to several restaurants that you cannot miss.
N0.1 QUANJUDE
Location: No. 14, Qianmen West Street, Beijing
Description:
QUANJUDE was established in 1864. It is the most famous food brand which sells Beijing ducks. Nearly everyone who travels to Beijing will have a taste of Beijing Roast Duck in Quanjude. Among all the branches of Quanjude, the one in Qianmen West Street is the most well-known and regarded as the best. That’s why it is always filled with customers. The annual sales reaches 500 millions yuan (RMB); the number of roast duck annually sold amounts over 2 millions; guests annually entertained top 5 millions.
It is Quanjude who provides the food service during the Beijing Olympics and its delicious ducks are truly popular and attracted athletes from all around the world.
N0.2 Meizhou Dongpo
Location: Uptown Mall, 2/F, Chaoyang Park, Intersection of Qingnian Lu and Chaoyang Lu
Description: Sichuan cuisine has developed into the most popular cuisine in China over the centuries. Its distinctive flavors such as piquancy entice people throughout China. Typical Sichuan dishes include Ma Po’s Bean Curd (Bean curd with mince and chili oil), Gong Bao Ji Ding (Spicy diced chicken with peanuts), Yu Xiang Rou Si (Fish Flavored Shredded Pork), Hui Guo Rou Pian (Twice Cooked Spicy Pork Slices), etc. All of these dishes have become a crucial and important part of Chinese meals. Famous Sichuan cuisine restaurants certainly cannot be without these dishes. Meizhou Dongpo is among the best Sichuan Restaurants.
City Weekend wrote about Meizhou Dongpo: “With white, tiled floors, spacious surroundings and a fancy staircase leading to a second-storey indoor terrace, this restaurant is a far cry from your typical Chinese eatery. Combined with the fact that this popular chain was also deemed a “Sichuan Famous Restaurant” in 2000 by the Sichuan provincial government, and we were more than eager to sit down and taste what they have to offer.” I can certainly know that this restaurant is a typical and excellent Sichuan cuisine restaurant.
N0.3 Cheng huang miao
Location: Downtown Shanghai, next to Yu Garden
Description:
Shanghai is located at the mouth of the Yangtze River on China's east coast, with a land area of more than 6,000 square kilometers and a population of 20 million. It's the country's largest economic, financial and commercial center. It will be a great pity if you don't taste some traditional local Shanghai snacks. The most authentic local snacks I can be found in Chenghuangmiao, a marketplace filled with shops, restaurants and food stalls. Here you can enjoy all kinds of tempting Shanghai delicacies.
N0.4 South Beauty
Location: 881 Yan'an Zhong Road, near Shaanxi Road (across from the Shanghai Exhibition Center)
28 Taojiang Road, near Hengshang Road, tel 021 6445 2581
10F Super Grand Mall, 168 Lujiazui Road near Fucheng Road (Pudong), tel 021 5047 1917
Unit B7-B8, Shanghai City Centre, 100 Zunyi Road near Xianxia Road, tel 021 6237 2885
5F, Shanghai Times Square, 93 Huaihai Zhong Road, near Liulin Road, tel 021 6391 0890
Description:
About.Com remarks South Beauty as follows: “Elegant (despite the weird castle-like facade) Sichuan dining in a mansion full of exquisite private rooms, lovely dining areas and beautiful gardens.”
The South Beauty chain's surroundings and food has made them a China-wide success. It is an expensive and high-class restaurant where celebrities and rich people often visit. Its highway-side location exemplifies their emphasis on style and surroundings.
N0.1 QUANJUDE
View Larger Map
Location: No. 14, Qianmen West Street, Beijing
Description:
QUANJUDE was established in 1864. It is the most famous food brand which sells Beijing ducks. Nearly everyone who travels to Beijing will have a taste of Beijing Roast Duck in Quanjude. Among all the branches of Quanjude, the one in Qianmen West Street is the most well-known and regarded as the best. That’s why it is always filled with customers. The annual sales reaches 500 millions yuan (RMB); the number of roast duck annually sold amounts over 2 millions; guests annually entertained top 5 millions.
It is Quanjude who provides the food service during the Beijing Olympics and its delicious ducks are truly popular and attracted athletes from all around the world.
N0.2 Meizhou Dongpo
View Larger Map
Location: Uptown Mall, 2/F, Chaoyang Park, Intersection of Qingnian Lu and Chaoyang Lu
Description: Sichuan cuisine has developed into the most popular cuisine in China over the centuries. Its distinctive flavors such as piquancy entice people throughout China. Typical Sichuan dishes include Ma Po’s Bean Curd (Bean curd with mince and chili oil), Gong Bao Ji Ding (Spicy diced chicken with peanuts), Yu Xiang Rou Si (Fish Flavored Shredded Pork), Hui Guo Rou Pian (Twice Cooked Spicy Pork Slices), etc. All of these dishes have become a crucial and important part of Chinese meals. Famous Sichuan cuisine restaurants certainly cannot be without these dishes. Meizhou Dongpo is among the best Sichuan Restaurants.
City Weekend wrote about Meizhou Dongpo: “With white, tiled floors, spacious surroundings and a fancy staircase leading to a second-storey indoor terrace, this restaurant is a far cry from your typical Chinese eatery. Combined with the fact that this popular chain was also deemed a “Sichuan Famous Restaurant” in 2000 by the Sichuan provincial government, and we were more than eager to sit down and taste what they have to offer.” I can certainly know that this restaurant is a typical and excellent Sichuan cuisine restaurant.
N0.3 Cheng huang miao
View Larger Map
Location: Downtown Shanghai, next to Yu Garden
Description:
Shanghai is located at the mouth of the Yangtze River on China's east coast, with a land area of more than 6,000 square kilometers and a population of 20 million. It's the country's largest economic, financial and commercial center. It will be a great pity if you don't taste some traditional local Shanghai snacks. The most authentic local snacks I can be found in Chenghuangmiao, a marketplace filled with shops, restaurants and food stalls. Here you can enjoy all kinds of tempting Shanghai delicacies.
N0.4 South Beauty
View Larger Map
Location: 881 Yan'an Zhong Road, near Shaanxi Road (across from the Shanghai Exhibition Center)
28 Taojiang Road, near Hengshang Road, tel 021 6445 2581
10F Super Grand Mall, 168 Lujiazui Road near Fucheng Road (Pudong), tel 021 5047 1917
Unit B7-B8, Shanghai City Centre, 100 Zunyi Road near Xianxia Road, tel 021 6237 2885
5F, Shanghai Times Square, 93 Huaihai Zhong Road, near Liulin Road, tel 021 6391 0890
Description:
About.Com remarks South Beauty as follows: “Elegant (despite the weird castle-like facade) Sichuan dining in a mansion full of exquisite private rooms, lovely dining areas and beautiful gardens.”
The South Beauty chain's surroundings and food has made them a China-wide success. It is an expensive and high-class restaurant where celebrities and rich people often visit. Its highway-side location exemplifies their emphasis on style and surroundings.
Wednesday 14 April 2010
Books related to Chinese food
The Last Chinese Chef by Nicole Mones
Introduction: Maggie McElroy, a writer with little enthusiasm towards food and a woman who suffered a lot from the death of her husband, has to travel to Beijing. At the same time, she was persuaded into writing a magazine article about Chinese food…
"Both entertaining and learned, The Last Chinese Chef just might be the perfect leisure read. It effortlessly weaves together a fast-paced romantic plot with profound precepts from ancient Chinese food culture. This delicious book will leave you with an intense craving for perfectly prepared Chinese food." This is what Wall Street Journal comments about the book. Shanghai Book Club compares this book to the xiao long bao of books, light but substantial, juicy and always satisfying.
Recommendation Point: 10
The Food of China: A Journey for Food Lovers by Nina Simons
Introduction: This book is a celebration of one of the world's greatest cuisines. It introduces the Peking duck restaurants in Beijing, the kitchens in Shanghai, the tea gardens in Hangzhou and the dim sum chefs in Hong Kong. Such food as the tastiest barbecued spareribs, crispy skin duck, flash-cooked pea sprouts, noodles and congee are presented in the book as the most representative food of China.
Recommendation Point: 7
China to Chinatown: Chinese Food in the West by J.A.G. Roberts
Introduction: China to Chinatown examines the globalization of Chinese food and the change of western attitudes towards Chinese food since the time of Marco Polo. J.A.G. Roberts, the author, recounts in this book how early travelers in China avoided the local food and regarded the dishes such as cooked animals as disgusting. In the second part of this book the author explains the current situation, that is, many foreign people, especially those who come from Europe, like and enjoy Chinese food to a great extent. Why has the change be so sharp? The author tries to explain the reason in the book. Besides, different comments made by people from outside China in different periods are quoted in China to Chinatown: Chinese Food in the West.
Recommendation Point: 9
Introduction: Maggie McElroy, a writer with little enthusiasm towards food and a woman who suffered a lot from the death of her husband, has to travel to Beijing. At the same time, she was persuaded into writing a magazine article about Chinese food…
"Both entertaining and learned, The Last Chinese Chef just might be the perfect leisure read. It effortlessly weaves together a fast-paced romantic plot with profound precepts from ancient Chinese food culture. This delicious book will leave you with an intense craving for perfectly prepared Chinese food." This is what Wall Street Journal comments about the book. Shanghai Book Club compares this book to the xiao long bao of books, light but substantial, juicy and always satisfying.
Recommendation Point: 10
The Food of China: A Journey for Food Lovers by Nina Simons
Introduction: This book is a celebration of one of the world's greatest cuisines. It introduces the Peking duck restaurants in Beijing, the kitchens in Shanghai, the tea gardens in Hangzhou and the dim sum chefs in Hong Kong. Such food as the tastiest barbecued spareribs, crispy skin duck, flash-cooked pea sprouts, noodles and congee are presented in the book as the most representative food of China.
Recommendation Point: 7
China to Chinatown: Chinese Food in the West by J.A.G. Roberts
Introduction: China to Chinatown examines the globalization of Chinese food and the change of western attitudes towards Chinese food since the time of Marco Polo. J.A.G. Roberts, the author, recounts in this book how early travelers in China avoided the local food and regarded the dishes such as cooked animals as disgusting. In the second part of this book the author explains the current situation, that is, many foreign people, especially those who come from Europe, like and enjoy Chinese food to a great extent. Why has the change be so sharp? The author tries to explain the reason in the book. Besides, different comments made by people from outside China in different periods are quoted in China to Chinatown: Chinese Food in the West.
Recommendation Point: 9
Chinese Food ABCs
Chinese food is the most popular food in the world. Since China has long been a mysterious eastern country, its food has been mysterious to foreigners. Do you know the ABCs about Chinese food? Lets’ have a test now.
1. Question: How many food-related Chinese inventions do you know?
Answer:
Period Invention
2000 BC Noodles (made from millet)
1500 BC Fish Farming (carp in ponds)
1100 BC Strong Ale (e.g. rice wine)
600 BC The Iron Plough, Roe Cultivation & Intensive Hoeing
400 BC Cast Iron
200 BC The Rotary Winnowing Fan, The Modern Seed Drill, Steel Production from Cast Iron
300 AD The Fishing Reel, Porcelain, Biological Pest Control, Deficiency Diseases
700 AD Brandy and Whisky
Source The Genius of China Food in China
2. Question: Why are the Chinese not big milk drinkers”
Answer: Dairy foods have never been much a part of the Han Chinese diet. Ninety percent of the Chinese population is thought to be lactose intolerant.
Source: eating china. com http://www.eatingchina.com/index.htm
3. Question: Are Chinese really rice eaters?
Answer: An enormous amount of rice is grown and consumed in China, but to characterize Chinese as rice eaters, or call China a "rice-based" society, as the Asia Rice Foundation does, (an organization that should know better), is quite misleading.
It is true that rice is China's most important grain crop, but wheat consumption is nearly as high. On average Chinese eat 250 grams of raw rice a day - that's about four heaped bowls when cooked. Wheat – made into dumplioos, noodles and bread – follows closely at 230 grams.
To generalize, it is reasonable to think of southern Chinese as rice eaters, and northern Chinese as wheat eaters.
Figures are for China & Taiwan (1996), not including Hong Kong. Source: The International Institute for Applied Systems Analysis
4. Question: How Chinese Use Chopsticks?
Answer:
• Chinese often use chopsticks like a spoon. The rice bowl is held up to the mouth and the rice is shoveled in. Not very elegant but it works, letting you eat quickly without spilling food. Same thing goes for noodles, but not for soup!
• When it comes to eating fish whole, the way Chinese prefer, nothing beats a nimble pair of chopsticks for prying small bits of flesh away from those annoying fish bones. Chopsticks are equally adept at plucking the fish's eye from its socket should you choose to indulge (which, according to Chinese medicine is very strengthening for your own.
• Chopsticks, especially purpose-built extra-long ones are an important cooking utensil.
Source: eating china. com http://www.eatingchina.com/index.htm
5. Question: Who first brought tea to Europe?
Answer: Though traders must have long carried tales of tea and even tea samples from China and Japan to Europe, a Portuguese Jesuit missionary, Jasper de Cruz was the first person to document his experiences of making and drinking the stuff. That was in 1560. But it was the Dutch who introduced the beverage commercially to Europe. The Dutch East India Company at the time was busy trying to dominate the spice trade of what was to later become the Dutch East Indies, present-day Indonesia. Unlike the Portuguese they had never successfully established direct trade relations with China, instead relying on transshipment out of Java. There the Dutch would have regularly come into contact ships from Fujian or Guangdong carrying tea and it was from Java around 1610 that the first tea was shipped to Holland. The tea initially imported into Europe was green tea. It was expensive and marketed largely as a health drink, but by the mid Eighteenth Century tea was cheap and plentiful enough for the populations of Russia and England to be addicted to it. Much later the Dutch grew tea in Indonesia and that country remains a significant producer today.
Source: eating china. Com http://www.eatingchina.com/index.htm
6. Question: What is cassia?
Answer: Famous for its scenery, Guilin is one of south China’s leading tourist destinations. Translate gui-lin to English and you get cassia forest. The dried bark of the cassia tree (Cinnamomum cassia) which grows in abundance in the Guilin area, is one of the ingredients of five spice powder. Cassia is related to and similar to the better known cinnamon, a native of Sri Lanka. An alternative name for cassia, Bastard Cinnamon provides a clue that, outside of China at least, it is considered inferior to cinnamon, the flavour being more pungent, not as sweet and delicate, and slightly bitter. Cassia bark is also used in traditional Chinese medicine
Source: eating china. com http://www.eatingchina.com/index.htm
With China an ancient country, Chinese food has its long history and own style. There are a lot of related facts and stories about Chinese food. And the above questions can only cover a very small part of Chinese food system. So, how many questions can you answer? How much do you know about Chinese food?
1. Question: How many food-related Chinese inventions do you know?
Answer:
Period Invention
2000 BC Noodles (made from millet)
1500 BC Fish Farming (carp in ponds)
1100 BC Strong Ale (e.g. rice wine)
600 BC The Iron Plough, Roe Cultivation & Intensive Hoeing
400 BC Cast Iron
200 BC The Rotary Winnowing Fan, The Modern Seed Drill, Steel Production from Cast Iron
300 AD The Fishing Reel, Porcelain, Biological Pest Control, Deficiency Diseases
700 AD Brandy and Whisky
Source The Genius of China Food in China
2. Question: Why are the Chinese not big milk drinkers”
Answer: Dairy foods have never been much a part of the Han Chinese diet. Ninety percent of the Chinese population is thought to be lactose intolerant.
Source: eating china. com http://www.eatingchina.com/index.htm
3. Question: Are Chinese really rice eaters?
Answer: An enormous amount of rice is grown and consumed in China, but to characterize Chinese as rice eaters, or call China a "rice-based" society, as the Asia Rice Foundation does, (an organization that should know better), is quite misleading.
It is true that rice is China's most important grain crop, but wheat consumption is nearly as high. On average Chinese eat 250 grams of raw rice a day - that's about four heaped bowls when cooked. Wheat – made into dumplioos, noodles and bread – follows closely at 230 grams.
To generalize, it is reasonable to think of southern Chinese as rice eaters, and northern Chinese as wheat eaters.
Figures are for China & Taiwan (1996), not including Hong Kong. Source: The International Institute for Applied Systems Analysis
4. Question: How Chinese Use Chopsticks?
Answer:
• Chinese often use chopsticks like a spoon. The rice bowl is held up to the mouth and the rice is shoveled in. Not very elegant but it works, letting you eat quickly without spilling food. Same thing goes for noodles, but not for soup!
• When it comes to eating fish whole, the way Chinese prefer, nothing beats a nimble pair of chopsticks for prying small bits of flesh away from those annoying fish bones. Chopsticks are equally adept at plucking the fish's eye from its socket should you choose to indulge (which, according to Chinese medicine is very strengthening for your own.
• Chopsticks, especially purpose-built extra-long ones are an important cooking utensil.
Source: eating china. com http://www.eatingchina.com/index.htm
5. Question: Who first brought tea to Europe?
Answer: Though traders must have long carried tales of tea and even tea samples from China and Japan to Europe, a Portuguese Jesuit missionary, Jasper de Cruz was the first person to document his experiences of making and drinking the stuff. That was in 1560. But it was the Dutch who introduced the beverage commercially to Europe. The Dutch East India Company at the time was busy trying to dominate the spice trade of what was to later become the Dutch East Indies, present-day Indonesia. Unlike the Portuguese they had never successfully established direct trade relations with China, instead relying on transshipment out of Java. There the Dutch would have regularly come into contact ships from Fujian or Guangdong carrying tea and it was from Java around 1610 that the first tea was shipped to Holland. The tea initially imported into Europe was green tea. It was expensive and marketed largely as a health drink, but by the mid Eighteenth Century tea was cheap and plentiful enough for the populations of Russia and England to be addicted to it. Much later the Dutch grew tea in Indonesia and that country remains a significant producer today.
Source: eating china. Com http://www.eatingchina.com/index.htm
6. Question: What is cassia?
Answer: Famous for its scenery, Guilin is one of south China’s leading tourist destinations. Translate gui-lin to English and you get cassia forest. The dried bark of the cassia tree (Cinnamomum cassia) which grows in abundance in the Guilin area, is one of the ingredients of five spice powder. Cassia is related to and similar to the better known cinnamon, a native of Sri Lanka. An alternative name for cassia, Bastard Cinnamon provides a clue that, outside of China at least, it is considered inferior to cinnamon, the flavour being more pungent, not as sweet and delicate, and slightly bitter. Cassia bark is also used in traditional Chinese medicine
Source: eating china. com http://www.eatingchina.com/index.htm
With China an ancient country, Chinese food has its long history and own style. There are a lot of related facts and stories about Chinese food. And the above questions can only cover a very small part of Chinese food system. So, how many questions can you answer? How much do you know about Chinese food?
Tuesday 13 April 2010
Food with Chinese Characteristics
Chinese food is large in number and rich in its classification. Food is closely related to culture. Among the many famous Chinese dishes, which one can best represent China? Which can only be enjoyed in China? Which can be considered as the most popular Chinese food? This passage explores the TOP 3 food with great Chinese characteristics.
1. Zongzi(Rice dumpling)
zongzi is eaten on China Dragon Boat Festival. Zongzi is made of glutinous rice, stuffed with different fillings and wrapped in bamboo leaves. The appearance of zongzi is cylindrical and its strange appearance can tell how hard it is to wrap a zongzi.
The fillings used for zongzi vary from region to region,and different people love different flavors. The most common and classic fillings of a zongzi are meat, bean and red date.
Zongzi was first made to honor Qu Yuan, a pioneering poet and patriotic official in ancient China. He tried his best to fight political corruption and finally killed himself by throwing himself to the river. Since the death of Quyuan, Zongzi has been cooked by people to remember Quyuan.
2. Jiaozi (Dumplings)
Jiaozi, or dumplings with meat and vegetable fillings, is very popular during the Spring Festival and other festivals. It tops the list of delicacies of people in north China, where people eat jiaozi at nearly all traditional holodays.
Since the appearance of dumplings looks like the V-shape ingot which is used as money in ancient China, people eat jiaozi to express their wish to make money the next year. Although time has changed, the tradition has remained. Today eating jiaozi has been a tradition and those who don’t eat jiaozi during holidays are believed to have a bad forture.
3. hot pot
In the winter season, when the low temperature and chilly winds deprive us of warmth, people like to eat food that immediately warms their bodies. That’s why hot pot is so popular during winter in China. Family members or friends sit around a table and eat with a steaming pot in the middle of the table. Their body soon warms up and they can eat, drink, chat and select the food at the same time. Different from ordinary meals in which cooked dishes are put on the table, diners are required to select whatever raw food they want to eat from the plates scattered around the table and boil the food by themselves. In other words, they can enjoy the food that are boiled by themselves.
Hot pot is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender.
These photo took and edited by myself.
1. Zongzi(Rice dumpling)
zongzi is eaten on China Dragon Boat Festival. Zongzi is made of glutinous rice, stuffed with different fillings and wrapped in bamboo leaves. The appearance of zongzi is cylindrical and its strange appearance can tell how hard it is to wrap a zongzi.
The fillings used for zongzi vary from region to region,and different people love different flavors. The most common and classic fillings of a zongzi are meat, bean and red date.
Zongzi was first made to honor Qu Yuan, a pioneering poet and patriotic official in ancient China. He tried his best to fight political corruption and finally killed himself by throwing himself to the river. Since the death of Quyuan, Zongzi has been cooked by people to remember Quyuan.
2. Jiaozi (Dumplings)
Jiaozi, or dumplings with meat and vegetable fillings, is very popular during the Spring Festival and other festivals. It tops the list of delicacies of people in north China, where people eat jiaozi at nearly all traditional holodays.
Since the appearance of dumplings looks like the V-shape ingot which is used as money in ancient China, people eat jiaozi to express their wish to make money the next year. Although time has changed, the tradition has remained. Today eating jiaozi has been a tradition and those who don’t eat jiaozi during holidays are believed to have a bad forture.
3. hot pot
In the winter season, when the low temperature and chilly winds deprive us of warmth, people like to eat food that immediately warms their bodies. That’s why hot pot is so popular during winter in China. Family members or friends sit around a table and eat with a steaming pot in the middle of the table. Their body soon warms up and they can eat, drink, chat and select the food at the same time. Different from ordinary meals in which cooked dishes are put on the table, diners are required to select whatever raw food they want to eat from the plates scattered around the table and boil the food by themselves. In other words, they can enjoy the food that are boiled by themselves.
Hot pot is the most famous and favorite dish in Chongqing. Chongqing local people consider the hot pot a local specialty, which is noted for its peppery and hot taste, scalding yet fresh and tender.
These photo took and edited by myself.
Don't Miss the Spring Festival Eve Dinner
The Spring Festival Eve, the last day of the last lunar month, is called Chuxi in Chinese. It is the most important day in the whole Spring Festival. Anyone who missed the Spring Festival Eve dinner, or the family reunion dinner on this day would feel very sorry. On this special day, all the preparation is made for the Spring Festival Eve dinner. It is the moment of joy for all adults and children because they can enjoy delicious food.
You can't miss the Spring Festival Eve dinner since there are so many delicious dishes. In ancient times, people can only enjoy the most delicious food on Spring Festival Eve. I want to introduce several famous dishes that are most frequently appearing “musts” in the Spring Festival Eve dinner.
1. Niangao
Southern Chinese eat niangao on Spring Festival Eve, because as a homophone, niangao means "higher and higher, one year after another."
Niangao, or sticky cake, is a typical traditional delight. There are a variety of ways to make niangao and there are also different kinds of niangao, such as Shanghai Niangao and Canton Niangao, Hunan Niangao, etc. Niangao is made of glutinous rice and other ingredients.
2. Fish
The Spring Festival Eve dinner, fish is included, but not eaten completely and the remainder is stored overnight. The strange tradition origins from the Chinese famous saying “年年有余” (nián nián yÇ’u yú), which means "may there be surpluses every year". Since it sounds the same as "may there be fish every year", people tend to believe that they shouldn’t finish eating the fish and should remain some to the next year.
3. Babaofan
“Babaofan”, or "Eight Treasures Rice", is made of glutinous rice and stuffed with red bean paste. Being decorated by jujubes, lotus seeds, cherries and the likes, babaofan symbolizes the treasures for the next year.
You can't miss the Spring Festival Eve dinner since there are so many delicious dishes. In ancient times, people can only enjoy the most delicious food on Spring Festival Eve. I want to introduce several famous dishes that are most frequently appearing “musts” in the Spring Festival Eve dinner.
1. Niangao
Southern Chinese eat niangao on Spring Festival Eve, because as a homophone, niangao means "higher and higher, one year after another."
Niangao, or sticky cake, is a typical traditional delight. There are a variety of ways to make niangao and there are also different kinds of niangao, such as Shanghai Niangao and Canton Niangao, Hunan Niangao, etc. Niangao is made of glutinous rice and other ingredients.
2. Fish
The Spring Festival Eve dinner, fish is included, but not eaten completely and the remainder is stored overnight. The strange tradition origins from the Chinese famous saying “年年有余” (nián nián yÇ’u yú), which means "may there be surpluses every year". Since it sounds the same as "may there be fish every year", people tend to believe that they shouldn’t finish eating the fish and should remain some to the next year.
3. Babaofan
“Babaofan”, or "Eight Treasures Rice", is made of glutinous rice and stuffed with red bean paste. Being decorated by jujubes, lotus seeds, cherries and the likes, babaofan symbolizes the treasures for the next year.
Thursday 11 March 2010
Tea dry twice-cooked pork
I seem to prefer to eat more tofu, smoked dried tea and dried a class soy products, these things put together in fried meat stew taste very good. Soy meat will absorb the excess oil flavor and quality, it will not be beany flavor, meat, and the final soup also has a unique taste of soy. So hereby, I will introduce one way to cook the tea dry pork.
• Ingredients:
After the hip tip 200 grams, tea, dried 3, 150 grams of garlic, soy sauce 30ml, soy sauce 15ml, Pixian bean paste 30ml, sugar 8 grams
.jpg)
• Operation:
1. Cut the cooked hip angle into thin slices, and cut the dried tea into small pieces, maybe at about 2 cm square. Besides, cut the leek into diamond-shaped pieces in reserve.
2. Add a little oil in the pot and heat it to 30 percent hot, and then add tea and dry flavor with the fire Chao Chu, and later using a low fire to heat, as well as slowly pouring the bean paste into the pan.
.jpg)
3. Add pork and stir fry until its color becomes red, and then add soy sauce, as well as sugar. Stir well, until the color of the meat has changed, and fat part of the pork starts to become oil;
.jpg)
4. Finally add garlic and mix them well. So now you can turn off the fire
Cooking Tips:
Garlic is easy to cook, after a good Caichao pan into the can before using the pot's heat so garlic is mature enough. Too long period of duplicating would make the garlic become soft rotten and make its color becomes yellow, which is neither good-looking nor delicious.
These pictures took and edited by myself.
• Ingredients:
After the hip tip 200 grams, tea, dried 3, 150 grams of garlic, soy sauce 30ml, soy sauce 15ml, Pixian bean paste 30ml, sugar 8 grams
.jpg)
• Operation:
1. Cut the cooked hip angle into thin slices, and cut the dried tea into small pieces, maybe at about 2 cm square. Besides, cut the leek into diamond-shaped pieces in reserve.
2. Add a little oil in the pot and heat it to 30 percent hot, and then add tea and dry flavor with the fire Chao Chu, and later using a low fire to heat, as well as slowly pouring the bean paste into the pan.
.jpg)
3. Add pork and stir fry until its color becomes red, and then add soy sauce, as well as sugar. Stir well, until the color of the meat has changed, and fat part of the pork starts to become oil;
.jpg)
4. Finally add garlic and mix them well. So now you can turn off the fire
Cooking Tips:
Garlic is easy to cook, after a good Caichao pan into the can before using the pot's heat so garlic is mature enough. Too long period of duplicating would make the garlic become soft rotten and make its color becomes yellow, which is neither good-looking nor delicious.
These pictures took and edited by myself.
Monday 22 February 2010
INTERVIEW
Hey, which kind of food do you prefer most? Which one is your favorite restaurant that you would like to recommend to your friends? Will you spare some time to learn to cook Chinese food in future? Let’s see how a native speaker answers for these questions. If you are also interested in delicious food, or want to share some DIY food with us, or recommend some restaurants for others. Please do not hesitate to visit this website, and share with us your comments.
INTERVIEW
Hey, have you ever eaten Chinese food？What are the differences between Chinese food and British food? Will it take more time to prepare Chinese food compared to British food? Let’s listen to what the native speaker says about the above questions, do you agree with her or not? Any different opinions, please feel free to contact with me, and you leave your comments or opinions on my website:
http://linjunjun1115.blogspot.com
http://linjunjun1115.blogspot.com
Saturday 20 February 2010
Lamb Slices with Scallion
The main characteristics of this cuisine:
Mutton Huanen, delicious does not smell of mutton, Wang-oil sauce, fresh food for thought later. The meat is tenderness, slight onion flavor.
In the following, I will give a short introduction of how this cuisine has been cooked.
• Ingredients: lamb (legs) (150 g), green onions (150 grams)
• Seasoning: Vegetable oil (25 g), sesame oil (5 grams) of soy sauce (15 grams), Garlic (15 grams), wine (10 grams), vinegar (5 g), Ginger (5 grams)
• Operation:
1. Lamb with soy sauce, chicken and dried starch grasping mix, marinate for 10 minutes, poured extra sauce, drain backup.
2. Put up fire so as to heat two tablespoons oil in wok until very hot, stir-fried lamb 1 minute, and then pour it into the pot.
3. Fire wok heat 1 tablespoon of oil, into the onion silk, sliced onion, scallion, stir-2 minutes to the wafting aroma. Jiang roasted lamb wok with stir fry, and transferred to white vinegar, sesame oil, as well as white sugar.
4. Wok to stir-fry of all the materials in the flat-bottomed pan for about 2 minutes, and keep up the fire to heat, and at last, just pour into water, starch can thicken slightly.
Healthy tips:
1. Mutton nourishing qi, warm the Yang Wei.
2. Mutton, in addition to rich in protein, but also contains large amounts of vitamin B1, and the onions with the food, can promote its absorption.
3. Dish of replenishing qi and blood, suitable for the infirm consumption.
This picture is took and edited myself.
Porkin Sweet Bean Sauce
This is a traditional Beijing style cuisine. Selected pork tenderloin main material, supplemented by Beijing, "Liu Biju" specialty miso and other condiments, special cooking techniques with the North, "6 explosion," one of the "paste" made cooking.
• Ingredients:
Pork tenderloin 400 grams, egg 1, cooking wine 20 grams, 1 gram of monosodium glutamate, salt 5 grams, wet starch 30 grams, onion, ginger, soy sauce 10 grams, 100 grams of broth, oil and 50 grams.
• Operation:
1. Cut the pork into pieces, and put them into the bowl, adding wine, salt, eggs, starch grasp uniform, that is, sizing.
2. Cut the light blue wire into pieces and put them into the disk. A little slice ginger shoot, take a bowl of onion in the same place, adding water so as to soak into the onion, ginger water.
3. Make a fire so as to heat the pan, refueling, cooked into fried pork will be dispersed to eight mature removed, and then place it on disk drained oil.
4. Put oil into the pan and heated the pan, adding sweetened soybean paste stir into the onions, ginger and water, cooking wine, sugar, non-stop moving fried sweet soybean paste until all the sugar melting, and the sauce begins to stick, it will be put pork income, constantly moving fried, so sweet soybean paste evenly on the pork on a stick..
5. Filled with onion pork on the dish, which will cover the basic onion, and mix them well before you can eat.
This picture is took and edited by myself.
Wednesday 17 February 2010
Laba Porridge
It is a long history that people used to drink laba porridge in China. May be it has more than a thousand years’ history. First began in the Song Dynasty. Laba every day, whether in court, his official temple, or Lebanon's people have to make laba porridge at home.Ming Dynasty, the materials, add glutinous rice, ginkgo, walnut, chestnut porridge and so on. To the Qing Dynasty, the custom of drinking laba porridge is also popular. In the palace, the emperor, empress, prince and so on to civil and military ministers, odalisque thanks laba porridge, rice distribution to the various temples, fruits and other food for the monks. In the civil society, every family has to do laba porridge, worship their ancestors; the same time, the family reunion with food, gifts, friends and family. The famous Lama Temple laba porridge, apart from glutinous rice, millet and other grain cereals, but also added a small lamb and butter, congee and noodle sprinkle with red dates, longan, walnut, raisins, Guazi Ren, green their names and so on.
• Ingredients:
50 grams of rice, yellow millet 50 grams, 50 grams of sticky yellow rice, glutinous rice, 50 grams, kaoliang cereals (sorghum, rice sticky) 50 grams, 100 grams of red beans, lotus seeds 100 grams, 100 grams of longan, peanuts 100 grams, 100 grams of chestnuts small red dates 100 grams of sugar amount.
• Operation:
1. Cut the bacon, mushrooms, dried bean curd into small pieces.
2. Boil a pot of water boil and then add the sticky rice, peanuts, mushrooms, bacon, lotus seeds into the water.
3. Bring to a boil after adding the above-mentioned materials, adding jujube, spades, ginkgo, edible fungus.
4. When all the materials have been almost cooked then add the soft tofu, so laba porridge has been ready now.
These pictures are took and edited by myself.
• Ingredients:
50 grams of rice, yellow millet 50 grams, 50 grams of sticky yellow rice, glutinous rice, 50 grams, kaoliang cereals (sorghum, rice sticky) 50 grams, 100 grams of red beans, lotus seeds 100 grams, 100 grams of longan, peanuts 100 grams, 100 grams of chestnuts small red dates 100 grams of sugar amount.
• Operation:
1. Cut the bacon, mushrooms, dried bean curd into small pieces.
2. Boil a pot of water boil and then add the sticky rice, peanuts, mushrooms, bacon, lotus seeds into the water.
3. Bring to a boil after adding the above-mentioned materials, adding jujube, spades, ginkgo, edible fungus.
4. When all the materials have been almost cooked then add the soft tofu, so laba porridge has been ready now.
These pictures are took and edited by myself.
Scallion Enoki mix Dusi
Hereby I will introduce one dish that is easy to prepare but with good taste. Do you want to learn? Maybe you can cook it for your friends some day when they have a visit.
• Main Material:
1.Pork bellies cooked 1 / 4, Flammulina 150 grams of onion a little master.
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2. Cooked Pork bellies and green onions shred alternate, respectively. Cut off the roots of flammulina, and then cut them into two sections.
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3. Pot of water into the boiling, put the Flammulina Billy to put off after birth, picked up the dry moisture control, and into the basin with the Dusi, the sprinkle with spring onion and ginger.
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4. Take a small bowl put into a pinch of salt, soy sauce, sugar, cooking wine, and pepper, mix well by adding a small bowl of water back into the sauce.
5. Another clean wok pour about 3 tablespoons of peanut oil heated to the oil began to smoke, they promptly fell on the Dusi sprinkling of spring onion, then pour sauce into the pot after boiling pour in the Dusi on a delicious Scallion needle mushrooms completed the Dusi
These pictures are took and edited by myself.
• Main Material:
1.Pork bellies cooked 1 / 4, Flammulina 150 grams of onion a little master.
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2. Cooked Pork bellies and green onions shred alternate, respectively. Cut off the roots of flammulina, and then cut them into two sections.
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3. Pot of water into the boiling, put the Flammulina Billy to put off after birth, picked up the dry moisture control, and into the basin with the Dusi, the sprinkle with spring onion and ginger.
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4. Take a small bowl put into a pinch of salt, soy sauce, sugar, cooking wine, and pepper, mix well by adding a small bowl of water back into the sauce.
5. Another clean wok pour about 3 tablespoons of peanut oil heated to the oil began to smoke, they promptly fell on the Dusi sprinkling of spring onion, then pour sauce into the pot after boiling pour in the Dusi on a delicious Scallion needle mushrooms completed the Dusi
These pictures are took and edited by myself.
Coca-Cola Wings
Coca-Cola chicken wings are commonly homemade delicious dishes. There are many kinds of practices, but the main materials are chicken wings and Coke. Taste delicious, colorful, tender and chicken wings, another cola aroma, well received by the diners loved. Hereby, I just introduce one of the cook ways for Coca-Cola chicken wings.
• Main Material:
Complete chicken wings 4, a can of Coke.
• Seasoning:
Ginger, green onion, aniseed, soy sauce, sugar (sugar that can be put, are arbitrary).
• Operation:
1) Put the water into the pot after boiling; add hot chicken wings Cheuk 2 minutes after the fish out. Wash the surface with water wings floating foam, the drain backup. Cut the green onions into sections, ginger slice.
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2) Pour the oil into the pot, and when the fire is heated up to four hot, add cloves, star anise, Sichuan peppercorns, cinnamon, and geraniol, fried smell out after the Festival and the ginger into the onions until fragrant.
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3) Put the chicken wings into the pot. After stirring fry for about one minute, put into the coke and water.
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4) And then pour soy sauce and then stir well, the cover lid into the fire, and stew cook for 20 minutes.
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5) Open the lid and change into a fire, cook about 3 minutes, until thick soup can be eaten. Then you can put the chicken wings into the plate.
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Coca-Cola chicken wings are commonly homemade delicious dishes. There are many kinds of practices, but the main materials are chicken wings and Coke. Taste delicious, colorful, tender and chicken wings, another cola aroma, well received by the diners loved. Hereby, I just introduce one of the cook ways for Coca-Cola chicken wings.
These pictures are took and edited by myself.
• Main Material:
Complete chicken wings 4, a can of Coke.
• Seasoning:
Ginger, green onion, aniseed, soy sauce, sugar (sugar that can be put, are arbitrary).
• Operation:
1) Put the water into the pot after boiling; add hot chicken wings Cheuk 2 minutes after the fish out. Wash the surface with water wings floating foam, the drain backup. Cut the green onions into sections, ginger slice.
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2) Pour the oil into the pot, and when the fire is heated up to four hot, add cloves, star anise, Sichuan peppercorns, cinnamon, and geraniol, fried smell out after the Festival and the ginger into the onions until fragrant.
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3) Put the chicken wings into the pot. After stirring fry for about one minute, put into the coke and water.
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4) And then pour soy sauce and then stir well, the cover lid into the fire, and stew cook for 20 minutes.
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5) Open the lid and change into a fire, cook about 3 minutes, until thick soup can be eaten. Then you can put the chicken wings into the plate.
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Coca-Cola chicken wings are commonly homemade delicious dishes. There are many kinds of practices, but the main materials are chicken wings and Coke. Taste delicious, colorful, tender and chicken wings, another cola aroma, well received by the diners loved. Hereby, I just introduce one of the cook ways for Coca-Cola chicken wings.
These pictures are took and edited by myself.
Water Boiled Meat
Shuizhu is a traditional Sichuan dishes, almost every household in Sichuan will be done. Water Boiled Meat is characterized by "hemp, spicy, fresh, hot". In the following, it will give a short introduction of how to cook this water boiled meat.
• Ingredients: pork tenderloin (150 g)
• Accessories: Chinese cabbage (50 grams)
• Seasoning: egg (30 grams) Pepper (3 grams) bean paste (10 grams) ginger (10 grams) onion (10 grams) pepper (red, sharp, dry) (5 grams) pepper (5 grams) of soy sauce (10 grams) wine (8 grams) monosodium glutamate (5 grams) salt (10 grams) starch (pea) (10 g) vegetable oil (50 grams)
• Operation:
1. Cut the pork tenderloin into thin slices (going against cutting lines) with flavor for 15 minutes Marinade yards.
2. Cut the garlic, celery and some other vegetables you like into sections.
3. Clean the pot and heat the oil. When the oil is heated by six percent hot, put into the dry chili pepper festival, sliced onion, ginger, onion festival. And then mixed with an appropriate broth or water, adding salt, and make the water boiled. And later, put the vegetables down into the water a bit hot look on and finish it on the bowl.
4. Put the meat slipped into the water pot, call spread, breaking just after birth, and finish cooking on top of pot of soup into the bowl, not too little, in order to do so than meat shall prevail.
5. Sprinkled above the relatively large number of Chinese prickly ash surface and dried red pepper powder, garlic in the meat, and chopped green onion adequate backup. In the other pot, pour lots of oil, making it burning, and then pour it on the meat. So now the water boiled meat is ready to eat.
This picture is took and edited by myself.
Pickled fish
Just ask one question, “How many kinds of ways can fish be cooked?”
I think there is no answer, because I've eaten with a fish to make the whole banquet table, skin, scales, floats are both vegetables, I used to think fish is indispensable to feast on the protagonist, but it did not expect a fish will be able to Gaoding banquet table, so the fish - whether there is really as much as possible.
Sichuan pickled cabbage, fish & Deli in the north drift of the dishes earlier, visibility is quite high, even in a very long period of time, a friend I once knew is Sichuanese, the next sentence is: "Well, you will pickled fish? "
Pickled fish, as if boiled, but may choose the old authentic Sichuan pickled cabbage. Pickled fish, resulting in the Chongqing area, in fact, Sichuan, Chongqing, in order to do a lot of fish known to not work where there are numerous delicious fish dishes. So in the following, I will give a short introduction of how to cook the pickled fish.
• Operation:
1. Firstly clean the fish.
2. Cut the fish into pieces.
3. Put these pieces of fish into plate.
4. Pickled up cabbage, fish, and ultimately, of course, is the pickled cabbage, shredded
5. When materials are ready, you can start cooking, and now the pan-ri until fragrant pepper and red pepper.
6. And then put into the dried chili, millet spicy, shallot, ginger and fish bones.
7. Add about a liter of boiling soup over. Cook up a delicious tune after about ten minutes or so. Put the sauerkraut and fish bones and other ingredients retrieve the plate, and then sprinkle with pepper, and then a tasty pickled fish is finished.
These pictures are took and edited by myself.
I think there is no answer, because I've eaten with a fish to make the whole banquet table, skin, scales, floats are both vegetables, I used to think fish is indispensable to feast on the protagonist, but it did not expect a fish will be able to Gaoding banquet table, so the fish - whether there is really as much as possible.
Sichuan pickled cabbage, fish & Deli in the north drift of the dishes earlier, visibility is quite high, even in a very long period of time, a friend I once knew is Sichuanese, the next sentence is: "Well, you will pickled fish? "
Pickled fish, as if boiled, but may choose the old authentic Sichuan pickled cabbage. Pickled fish, resulting in the Chongqing area, in fact, Sichuan, Chongqing, in order to do a lot of fish known to not work where there are numerous delicious fish dishes. So in the following, I will give a short introduction of how to cook the pickled fish.
• Operation:
1. Firstly clean the fish.
2. Cut the fish into pieces.
3. Put these pieces of fish into plate.
4. Pickled up cabbage, fish, and ultimately, of course, is the pickled cabbage, shredded
5. When materials are ready, you can start cooking, and now the pan-ri until fragrant pepper and red pepper.
6. And then put into the dried chili, millet spicy, shallot, ginger and fish bones.
7. Add about a liter of boiling soup over. Cook up a delicious tune after about ten minutes or so. Put the sauerkraut and fish bones and other ingredients retrieve the plate, and then sprinkle with pepper, and then a tasty pickled fish is finished.
These pictures are took and edited by myself.
Garlic shrimp Lachao
Hey, do you want to have a try of the above Big Shrimp? Yes, it looks very delicious. Actually, it is not hard to cook for the above food. In the following, I will introduce how to prepare for this food.
• Operation:
1) Prepare for Large shrimp 8-10, and make them peeled to the sand line wash (keep tails on the dried small shrimps, it seems it will look better), other materials includes 2 Baner garlic, 4-5 dry red chilli.
2) Chopped garlic, and then cut the hot pepper with the scissors into a small circle.
3) Put 2 spoons of olive oil into the pot, and do not need to wait for having oil heated, just put the minced garlic and pepper into the circle --- I like to do it in this way, since it can make the garlic could be better penetrate into the oil inside, so you do not need to wait for the oil heated and then put the garlic down inside.
4) Put the shrimp into the pot, and also add into salt and pepper seasoning, which could make the taste be more delicious.
5) Fry of them for about 3 minutes, or until they are fried.
This picture is took and edited by myself.
Monday 8 February 2010
Potato pumpkin soup
Ingredients: potatoes, pumpkin
Ingredients: apricot, jujube, Chinese wolfberry, salt, and mushrooms fine
Practices:
1. Cut the potatoes and pumpkins into pieces, and cut the apricot, jujube into small grains. At the same time put the Chinese wolfberry into the water.
2. Put into the pot a little oil, and start to stir fry of these potato and pumpkin pieces for a few times. Then add water, coupled with a little fine salt and mushrooms.
3. Put all the materials in step 2 into the pressure cooker, add chopped apricots, dates, and soaked Chinese wolfberry. Then braised all of them for about 5 ~ 8 minutes (They also can be stewed slowly in the stew pot, until the potatoes and pumpkin become soft.)
Note: This soup is tasted acid, fresh and delicious, which is an magic soup to maintenance beauty for girls. As a result, it is very popular in Asian. For example, in Korean Cuisine, this soup is served as the Appetizer for all customers. And most customers, especially young girls, will order the soup again since it is good for keep beauty.
Believer it or not, this soup is really a good cuisine to recommend. Let’s have a try together, try to do such delicious and magic soup for your family.
This picture is took and edited by myself.
Granny Potato
To explain: Granny means the old lady
Ingredients: Potatoes
Ingredients: onion, red pepper powder (with a single mountain middle class in Kunming, Yunnan Dip fish seasoning better), salt, mushroom essence, and onion.
Practices:
1. Put all the potatoes into the pot, regardless of the size of potatoes (according to personal preference, I would like to cook all the potatoes almost into the mud size, just like a rotten. Usually, the potatoes need to be cooked as such station, that is, you can insert the chopsticks into the entire potato)
2 When all the small potatoes are cooked well, you can pulled them out, and at the same time put these potatoes into the cold water after peeling (if you are not afraid of hot water, it can also be directly peeled) And then, you need to cut the potatoes into pieces with a knife.
3. Get from the pan when the oil till the Liucheng hot surface and then put into the chili fish sauce, little small potatoes until fragrant look into duplicating. (Do not deep-fried red pepper paste, and the deft hands and feet, like the extent and the furnace important, stir fry red pepper evenly wrapped on to the potatoes). Later, add salt, green onion, as well as mushrooms.
Characteristics: This food is tasted delicious and smoothness, importers will turn back, which is a local food in Yunnan province, in the southwest region of China. Just because this food can be eaten by old ladies who have no teeth, it is called Granny Potato.
This picture is took and edited by myself.
Friday 5 February 2010
Roberts Potatoes
Ingredients: Potatoes
Accessories: cooking oil, sugar
Practices:
1. Peeled of the potatoes, and cut them into chunks. Put these potatoes into the pan, making them got fry until the outside crust of these potatoes become golden, and then put them into the pan and waiting for eat.
2. Put a little oil into the pan, heated, and add sugar, stirring constantly until the sugar boiled starch syrup. Then put into the fried potatoes, stir fry constantly until the potatoes are all stained starch syrup, so you can put them into the pan immediately.
This product within the outer crispy soft, sweet and delicious, but you need to eat immediately when they are hot, otherwise they will become too hard to eat. Actually, when I am studied in China, almost every time we go to the restaurant we will order this food, that is, Roberts Potatoes, not only because it is cheaper compared with other food, but also because it is really tasted wonderful. And the way of eating is very special, as you need to add these potatoes into water, so we find it is a good way to have fun when have dinner.
Do you want to have a try? Do not hesitate! Let’s cook of the Roberts Potatoes together!
This picture is took and edited by myself.
The blog introduction
In this blog, the main content is food. That is, I will share delicious and special food, especially Chinese food with others, and also I will recommend some famous restaurants in China where I have been visited. Of course there will be introduction of famous restuarants in other countries. So in this blog, there will be a food column for the comments of all readers about different food in different countries or regions.
Besides, there also will be a part about cooking or some DIY food, with relevant pics or videos. As for readers, most of them will be young people who also are interested in delicious food. Though they may come from different countries, and do not know each other. They can share their comments and recommend special food in their regions in the blog. And in the column of DIY food, we also can teach readers how to do a special food personally or recommed a new food in a creative cooking way.
As far as I an concerned, young people worldwide will be more interested in new food, such as the DLY food. And more and more people become interested in Chinese food, especially for western people, who are strong curious about how Chinese food are cooked. So this blog will focus on this market.
Besides, there also will be a part about cooking or some DIY food, with relevant pics or videos. As for readers, most of them will be young people who also are interested in delicious food. Though they may come from different countries, and do not know each other. They can share their comments and recommend special food in their regions in the blog. And in the column of DIY food, we also can teach readers how to do a special food personally or recommed a new food in a creative cooking way.
As far as I an concerned, young people worldwide will be more interested in new food, such as the DLY food. And more and more people become interested in Chinese food, especially for western people, who are strong curious about how Chinese food are cooked. So this blog will focus on this market.
Sunday 31 January 2010
Dry speeding Gold potatoes wire
Ingredients: Potato wire, at about 400 grams.
Accessories: pepper, iodized salt, dried peppers, balsamic vinegar, garlic, ginger, sesame sesame oil
Practice:
1. Cut potatoes into filament, washing with water in order to remove the starch exposed of potato wires.
2, Pour 300 grams of cooking oil into the pan, and heated till half of the oil are matured. Put the potato silk into the pan, and until they are deep fry like golden, then fish out these potatoes and stand-by.
3. Pour the right amount of cooking oil into the pan, till the seven percent mature. And put into the pan of the pepper, chopped ginger, garlic and dry chilli silk. Then stir fry them for a moment, and put the fried potatoes wire into the pan, by adding an appropriate amount of salt and vinegar. After a few moments, you can put the potatoes into the plate, and top with sesame sesame oil.
Note: The potatoes must be cut into smaller wires.
It seems really easy to cook this food, however, it is required high accuracy to determine the amount of salt, pepper and the time of cooking. As a result, it need some time to do more exercises if you want to cook well for the guests.
This picture is took and edited by myself.
Spicy Ribs Braised Potatoes
Raw materials: pork ribs, potatoes.
Dark Soy Sauce (color), soy sauce (the flavor), sugar: moderate, ginger: moderate, and wine: 15ML.
Tips:
If you like spicy, you can use Laogan Ma hotpot ingredients, and I added a spoon. Besides, it also is OK if you add bean paste. Or simply not spicy, the taste is the sauce ribs flavor.
Operation:
1. Small ribs, moderate quantity is OK, and chopped into small pieces.
2. Cut potatoes into small pieces, that is, the same size as the ribs.
3. Start the fire for the pan, so as to heat the pan and cool down the oil. When the oil heated, put into the gingers and sauté these gingers.
4. Stir-fried pork ribs, so as to dry water and cover the smell of fish.
5. Put into the soy sauce, sugar and wine. Then stir fry a few times, and add a little water.
6. Put into the potatoes. Remember, you can firstly put the cover and stew for a while.
7, Put into adequate amount of chili sauce, mix for a few times, and add a little water. Then just stew for some time, probably 20-25 minutes is OK. What should be remember is that, do not first put the potatoes into the oil, since it is to enter into the taste.
This picture is took and edited by myself.
Wednesday 27 January 2010
Linqu whole lamb feast
Linqu Cuisines, originated in the Qing Dynasty, is developed from the seats in the court on the basis of all the sheep. Linqu the city has a food village, the name "Deshun floor," Qilu well-known cooking lamb. At that time it has been called "Green Island tours, source is Deshun floor do." Generation of chefs to explore new experiences, regardless of features dishes or cooking skills, have turned the whole lamb feast has its own style. It has been named as "Shandong name snacks" by the Office of Trade in Shandong province in 1997.
"All sheep feast," is to the body and internal organs of sheep in different parts with different cooking methods, making excellent shape, taste, smell a variety of different dishes, and crown them with auspicious names, although the Department of whole lamb is hardly a sheep name. Such as the gantry angle, mining Ganoderma lucidum, Sheung Fung Tsui and so on, a cook more than 80 kinds of sheep. In the production, the knife fine, exquisite seasonings, fried slide, explosion, burning, stewed, braised, baked, fried, alcohol but not too sweet, with soft material, light, taste is moderate, crisp cool fresh and so on. Use sheep to do the various parts of the body made of "all Sheep Soup," hot and sour Ma Xiang, Qing Su does not smell of mutton. With the eyes, ears, tongue, heart, etc. are made out of evening and night together, Ying Fan, Ying vanilla, Wufu exquisite, Baxianguohai other dishes, crisp and tender, delicious odd-shaped, with different features. Cool before serving heat after the procedure, the first sheep's head after the sheep hoof, in the middle on the vegetables.
"All sheep feast," is to the body and internal organs of sheep in different parts with different cooking methods, making excellent shape, taste, smell a variety of different dishes, and crown them with auspicious names, although the Department of whole lamb is hardly a sheep name. Such as the gantry angle, mining Ganoderma lucidum, Sheung Fung Tsui and so on, a cook more than 80 kinds of sheep. In the production, the knife fine, exquisite seasonings, fried slide, explosion, burning, stewed, braised, baked, fried, alcohol but not too sweet, with soft material, light, taste is moderate, crisp cool fresh and so on. Use sheep to do the various parts of the body made of "all Sheep Soup," hot and sour Ma Xiang, Qing Su does not smell of mutton. With the eyes, ears, tongue, heart, etc. are made out of evening and night together, Ying Fan, Ying vanilla, Wufu exquisite, Baxianguohai other dishes, crisp and tender, delicious odd-shaped, with different features. Cool before serving heat after the procedure, the first sheep's head after the sheep hoof, in the middle on the vegetables.
This picture is took and edited by myself.
Ma Song Cake
Changle Cuisines came from the town of Changle County, Ma Song Village, which is located in Shandong Province in China. Dating back over 200 years of history, this food is appreciated by most Chinese people for several decades. In 1997, it was identified as "China name snacks", "Shandong famous snacks." by China Cuisine Association, the Trade Office in Shandong Province.
The main processes to produce Ma Song cake are including making up flour and rolling branding. With the proportion of moderate temperature and salt water, stir the flour into the excellent group, repeated rubbing until the texture of light after the review of the burden. Dough like stream of non-stream, the shift in the surface case, the tear is small. After the small flattened dough, then three-in-one, in the middle sides of dough coated peanut oil, then roll pressure, to make it as thin as coins, the shape of disc, spread to the furnace moderate iron Chelate, the color white with yellow, the removed Serve cool thoroughly. Ma Song cake is characterized by branded flower crushing, cooked instead of paste, color, colorful, soft and aromatic, oil abundance but not too sweet, slightly salty and penetrating fragrance, open human appetite.
The main processes to produce Ma Song cake are including making up flour and rolling branding. With the proportion of moderate temperature and salt water, stir the flour into the excellent group, repeated rubbing until the texture of light after the review of the burden. Dough like stream of non-stream, the shift in the surface case, the tear is small. After the small flattened dough, then three-in-one, in the middle sides of dough coated peanut oil, then roll pressure, to make it as thin as coins, the shape of disc, spread to the furnace moderate iron Chelate, the color white with yellow, the removed Serve cool thoroughly. Ma Song cake is characterized by branded flower crushing, cooked instead of paste, color, colorful, soft and aromatic, oil abundance but not too sweet, slightly salty and penetrating fragrance, open human appetite.
This picture is took and edited by myself.
Hot and sour potato Wire
Material: one potato, small chili, pepper, garlic.
Operation:
1. Peeled the potatoes and cut them into potato wire, the more detailed the better. As a result, it is really a good challenge for your cutting skills. Then cut the green peppers into strips, and cut the garlic into pelletizing.
2. Cut the potatoes into potato wire in a good way, and delete the starch with cold water, because only in this way can the food taste crisp.
3. Prepare well for salt and white vinegar. The use of white vinegar will clean dishes, and make it look colorful.
4. Opened fire, sitting wok, and add fuel.
5. When oil is hot, put peppercorns into them, blow out fragrance. Remember, we must not remove the pepper. During the oil is hot, the pepper flavor burst into the wire and garlic granule.
6. Put the potato wire into the pan, and stir and fry these things for a few times.
7. Pour into white vinegar, salt, action to be fast, and then stir and fry them for a few times, so that the salt will taste more uniform.
8. When the potatoes are cooked, transfer them into a plate. After plastic, a sour, crunchy potates can be severed for tonight dinner.
Operation:
1. Peeled the potatoes and cut them into potato wire, the more detailed the better. As a result, it is really a good challenge for your cutting skills. Then cut the green peppers into strips, and cut the garlic into pelletizing.
2. Cut the potatoes into potato wire in a good way, and delete the starch with cold water, because only in this way can the food taste crisp.
3. Prepare well for salt and white vinegar. The use of white vinegar will clean dishes, and make it look colorful.
4. Opened fire, sitting wok, and add fuel.
5. When oil is hot, put peppercorns into them, blow out fragrance. Remember, we must not remove the pepper. During the oil is hot, the pepper flavor burst into the wire and garlic granule.
6. Put the potato wire into the pan, and stir and fry these things for a few times.
7. Pour into white vinegar, salt, action to be fast, and then stir and fry them for a few times, so that the salt will taste more uniform.
8. When the potatoes are cooked, transfer them into a plate. After plastic, a sour, crunchy potates can be severed for tonight dinner.
This picture is took and edited by myself.
Xinjiang Da Panji
Material: Fresh chicken and a half, with potatoes, 3, mushrooms, green
peppers ,1 red pepper months, a number of Cong Jiangsuan, pepper,
overturned pepper 1 (varies).
- Operation:
(1) Put the oil into the pan and fry the pepper thoroughly.
(2) Put the chicken, Cong Jiangsuan into the pan, and overturned the pepper. Stir-fry a few minutes, pour soy sauce and water, add sugar, salt, cooking wine, and mushrooms, simmered 15 minutes.
(3) Add potatoes and continue to the small Huodun to the potatoes until cooked.
(4) Add green pepper red pepper, which can play the role of decorative colors. And the Zhao Tianjiao pepper can be responsible for the spicy taste.
This picture is took and edited by myself.
Braised beef and potatoes
This is a traditional Chinese cuisine, which is popular in Southeast region of China. In the following, I will give a brief introduction of how to prepare for this cuisine.
Material: corbel Rourou 150 grams, potato 100 grams, 15 grams of soy sauce, salt, scallion, ginger the right amount.
Features: Meat Su Lan, potato noodles incense, all of which are favored by children because of their delicious taste. Potato, and in the notes stomach, spleen and other Yiqi effect, combined with beef, nutrient enriched, comprehensive, and can promote the healthy development of children's growth, which should be the main characteristic of this cuisine.
Operation:
(1) Wash beef and cut into small squares; potatoes washed, slashing the skin, cut into pieces hob.
(2) set the fire pot down into the beef, soy sauce, the fried, add onions, ginger, soy sauce, and joined the flooding had Meat Loaf, cover with a slow fire Dunzhi fast rotten meat, adding salt, potatoes release Reinsurance stew, Dunzhi meat, potatoes and the tasty, when Su Lan Serve.
Tips: Meat, potatoes Su Lan, delicious. Potato stew can not be too bad, should be into the block; in stew may add some amount of water, so as not to paste at the end.
Material: corbel Rourou 150 grams, potato 100 grams, 15 grams of soy sauce, salt, scallion, ginger the right amount.
Features: Meat Su Lan, potato noodles incense, all of which are favored by children because of their delicious taste. Potato, and in the notes stomach, spleen and other Yiqi effect, combined with beef, nutrient enriched, comprehensive, and can promote the healthy development of children's growth, which should be the main characteristic of this cuisine.
Operation:
(1) Wash beef and cut into small squares; potatoes washed, slashing the skin, cut into pieces hob.
(2) set the fire pot down into the beef, soy sauce, the fried, add onions, ginger, soy sauce, and joined the flooding had Meat Loaf, cover with a slow fire Dunzhi fast rotten meat, adding salt, potatoes release Reinsurance stew, Dunzhi meat, potatoes and the tasty, when Su Lan Serve.
Tips: Meat, potatoes Su Lan, delicious. Potato stew can not be too bad, should be into the block; in stew may add some amount of water, so as not to paste at the end.
This picture is took and edited by myself.
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