| China (Food) Essay, Research Paper
China (food)
China s food is very unique and traditional. Grains are the main food in China. Rice is
the favorite grain among the people in the South. In the north, people prefer wheat, which they
make in to bread and noodles. Corn millet, and sorghum are also eaten. Vegetables, especially
cabbage and Tofu rank second in Chinese diet. Roasted sweet potatoes are a popular snack
eaten by the Chinese. Pork and poultry are the favorite meats in China. The people also like
eggs, fish, fruit, and shellfish.
Chop Suey originated in China. Chop sticks and soup spoons are served as the only
utensils at a Chinese meal. Tea is the traditional Chinese beverage. Ice-cream has gained
popularity in China. Food from the East and Southeast coastal areas includes fish, crabs, and
shrimp. The spiciest foods come from Sichuan, and Hunan.
The texture of dishes is prized in China, as with sharks fin, and some have such unusual
ingredients such as snakes. Food in China is mostly stir-fried rapidly in oil at a very high
temperature. Fujian Cuisine is famous for delicately cooked fish and crabs for soups and for
flavorings such as soy-sauce.
Breakfast in China may be rice porridge, chicken noodle soup, or deep fried pastries that
taste like donuts. In China the people s favorite lunch time foods include eggrolls, and
dumplings filled with meat or shrimp. A typical Chinese dinner includes vegetables with bits of
meat or seafood, soup, and rice and noodles.
A Chinese cuisine has definite rules for the appropriate combining of the ingredients into
dishes, and dishes in to an appropriate meal. A typical home meal for no special purpose might
include boiled rice, soup, steamed fish, and stir-fried pork with vegitables. Each dish is in a
separate category. 1. The cooking method 2. Appearance 3. Texture. Main ingredients are all
different. Asian individual dishes, flavors, textures and ingredients should complement and
harmonize each other, rather than being the same. Food must strike attention in good cuisine
cooking.
Chef Martin Yan is the best of Asian Chefs. He has his own t.v. show called Yan Can
Cook which now airs in 70 countries for the past 19 years. He recently took a trip to Boston to
have a cooking duel with a French chef named Jacky Robert. In Boston Yan turned similar sets
of ingredients into magnificent French and Chinese dishes. Yan says You don t want to
confuse people because you basically make a mess. Yan says Cooking is not just a science,
but also an art. Yan chose a Boston favorite as an illustration. He said Lobster with a black
bean and garlic sauce with just a touch of butter and spices: delicious, but add hoison and plum
sauce and you can not taste anything. Yan cautions against the word fusion today. Yan says he
incorporates Yin and Yang in his cooking where ever possible.
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