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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!

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

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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

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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

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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

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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.

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

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?

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.

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 yǒu 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.

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



• 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.



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;



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.