This document provides an overview of basic ingredients in Chinese cuisine and some of the most popular Chinese dishes. It also outlines some key etiquettes and manners for Chinese dining tables. The main starch staples listed are rice, millet and wheat. Popular vegetables include Chinese cabbage, mustard greens and mushrooms. Common meats are pork, beef, poultry and fish. Eight classic Chinese dishes described are sweet and sour pork, gong bao chicken, ma po tofu, wontons, dumplings, chow mein, Peking duck and spring rolls. The document concludes with etiquette tips such as waiting for elders to start eating first and using chopsticks properly.
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
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14. Sweet and Sour Pork
Sweet and sour pork has a bright
orange-red color, and a delicious
sweet and sour taste.
15. Gong Bao Chicken
This is a famous Sichuan-style specialty, popular with both
Chinese and foreigners. The major ingredients are diced
chicken, dried chili, and fried peanuts.
16. Ma Po Tofu
The milky tofu is enriched with
brownish red ground beef and chopped
green onion. It is really a tasty
delicacy.
17. Wontons
Wontons are commonly boiled and
served in soup or sometimes deep-
fried. The filling of wontons can be
minced pork or diced shrimp.
19. Chow Mein
Generally speaking, this stir-fried dish
consists of noodles, meat (usually
chicken, beef, shrimp, or pork), onions
and celery.
20. Peking Roasted Duck
Peking duck is savored for its thin and
crispy skin. The Sliced Peking duck is often
eaten with pancakes, sweet bean sauce, or
soy with mashed garlic. It is a must-taste
dish in Beijing!
21. SPRING ROLLS
The filling of spring rolls could be
vegetables or meat, and the taste could be
either sweet or savory.
24. SEATING
On arrival one should first introduce
oneself, or let the master of the banquet
do the introduction if unknown to others,
and then take a seat in accordance with the
master of the banquet’s arrangement.
The seating arrangement is probably the
most important part of Chinese dining
etiquette.
If the guest of honor or most senior
member is not seated, other people are not
allowed to be seated. If he hasn’t eaten,
others should not begin to eat.
25. EATING
Let older people eat first, or if you hear
an elder say "let's eat", you can start to
eat.
You should pick up your bowl with your
thumb on the mouth of the bowl, first
finger, middle finger the third finger
supporting the bottom of the bowl. If you
don’t pick up your bowl, bend over the
table, and eat facing your bowl, it will be
regarded as bad table manners.
26. Concentrate on the meal and your
companions. Watching television, using your
phone, or carrying on some other activity
while having a meal is considered a bad
habit.
You should try to refill your bowl with rice
yourself and take the initiative to fill the bowls
of elders with rice and food from the dishes. If
elders fill your bowl or add food to your bowl,
you should express your thanks.
29. Do not stick chopsticks
vertically into your food.
Do not wave your
chopsticks around in the air too
much or play with them.
Knives are traditionally seen as
violent in China, and breakers of
the harmony, so are not provided
at the table.
Editor's Notes
Sweet and Sour Pork 糖醋里脊
Sweet and sour pork has a bright orange-red color, and a delicious sweet and sour taste.
At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish. Now, the pork can be substituted by other ingredients like chicken, beef or pork ribs. Read the DIY recipes of sweet and sour pork ribs.
Gong Bao Chicken 宫保鸡丁
This is a famous Sichuan-style specialty, popular with both Chinese and foreigners. The major ingredients are diced chicken, dried chili, and fried peanuts.
People in Western countries have created a Western-style gong bao chicken, for which the diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce and mashed garlic are added.
Ma Po Tofu 麻婆豆腐
Ma po tofu is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma (麻) describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually used in Chuan Cuisine.
The milky tofu is enriched with brownish red ground beef and chopped green onion. It is really a tasty delicacy.
Dumplings 饺子
With a long history of more than 1,800 years, dumplings are a traditional food widely popular in North China. Dumplings consist of minced meat and chopped vegetables wrapped into a thin piece of dough skin.
Popular fillings are mince pork, diced shrimp, ground chicken, beef, and vegetables. They can be cooked by boiling, steaming, or frying. Dumplings are a traditional dish eaten on Chinese New Year’s Eve.
Chow Mein 炒面
The "Chow mein" is the Cantonese pronunciation of the Chinese characters above, which means stir-fried noodles. Generally speaking, this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery.
For making chow mein, the noodles need to be cooked in boiling water for a while. After they becoming cool, then move to the step of stir-frying.
Peking Roasted Duck 北京烤鸭
Peking duck is a famous dish from Beijing, enjoying world fame, and considered as one of China’s national dishes.
Peking duck is savored for its thin and crispy skin. The Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed garlic. It is a must-taste dish in Beijing!
Spring rolls are a Cantonese dim sum of cylindrical shape. The filling of spring rolls could be vegetables or meat, and the taste could be either sweet or savory. After fillings are wrapped in spring roll wrappers, the next step is frying. Then the spring rolls are given their golden yellow color.
It is a dish especially popular in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc.