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Chinese cuisine
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- 13. 8 MOST POPULAR CHINESEDISHES
- 14. Sweet and SourPork Sweet and sour pork has a bright orange-red color, and a delicious sweet and sour taste.
- 15. Gong Bao Chicken Thisis 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 Themilky tofu is enriched with brownish red ground beef and chopped green onion. It is really a tasty delicacy.
- 17. Wontons Wontons are commonlyboiled and served in soup or sometimes deep- fried. The filling of wontons can be minced pork or diced shrimp.
- 18. DUMPLINGS Dumplings consist ofminced meat and chopped vegetables wrapped into a thin piece of dough skin.
- 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 Pekingduck 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 fillingof spring rolls could be vegetables or meat, and the taste could be either sweet or savory.
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- 24. SEATING On arrival one shouldfirst 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 peopleeat 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 themeal 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.
- 27. "Thank you" Gesture Tea is served as soon as you have a seat in a restaurant. A waiter/waitress serves you tea while you read the menu and decide what to order. The tea pot is left with you on the table after everyone around the table's cup is filled with tea. Guests then serve themselves. Whensomeone pours tea into your cup, you can tap the table with your first two fingers two or three times, showing thanks to the pourer for the service and of being enough tea. The pourer will stop pouring when seeing the gesture.
- 28. When eating, you should close your mouth to chew food well before you swallow it, which is not only a requirement of etiquette, but also better for digestion. You should by no means open your mouth wide, fill it with large pieces of food and eat up greedily. If thereis food around your mouth, use a tissue or a napkin to wipe it, instead of licking it with your tongue. When chewing food, don’t make noises.
- 29. Do not stickchopsticks 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
- #15 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.
- #16 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.
- #17 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.
- #19 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.
- #20 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.
- #21 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!
- #22 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.