CHINA CULINARY CULTURE
Do you know that more than a third of the world's population eat Chinese food daily? Even if it was eaten regularly by some only, Chinese cooking would still be acknowledged as one of the greatest and original cuisines of the world. There is an ever increasing interest in and appreciation of Chinese food in the West. The fact that Chinese restaurants are mushrooming in the West is ample testimony to the variety and quality of Chinese food.
"Have you eaten already?" is a popular greeting among the Chinese.
The culinary appeal of Chinese cusine has taken the Western culture by storm because those who experimented know how good and economical Chinese food can be. They discovered how easy it is to create Chinese dishes in their own kitchen and the joy of eating Chinese food can be experienced regularly rather than as an occasional treat.
The art of Chinese cooking does not, contrary to popular belief, present any real difficulty as you will soon find out at Chinesefood-recipes.com. All the ingredients in Chinese recipes such as bamboo shoots, bean sprouts, water chestnuts and so forth can be readily purchased from most general food stores and supermarkets, and even online!
The Forbidden City, Beijing, China.
China during the Ming Dynasty (1368–1644) became involved in a new global trade of goods, plants, animals, and food crops known as the Columbian Exchange. Although the bulk of imports to China were silver, the Chinese also purchased New World crops from the Spanish Empire. This included sweet potatoes, maize, and peanuts, foods that could be cultivated in lands where traditional Chinese staple crops—wheat, millet, and rice—couldn't grow, hence facilitating a rise in the population of China. In the Song Dynasty (960–1279), rice had become the major staple crop of the poor; after sweet potatoes were introduced to China around 1560, it gradually became the traditional food of the lower classes.
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Guangbing(光饼): Guangbing is a bread product that is baked and shaped like a sesame-seeded burger bun top. In the year of 1562, the Japanese invaded Fujian province. General Jiguang Qi was charged to drive the invaders out of Fujian. In order not to let the meal time slow down their marching speed, General Qi invented a kind of bread which was shaped into a ring at that time, so his soldiers could wear a string of those breads around their neck. After the victory, the recipe of this bread product was spread among the province and named Guangbing after General Qi. Nowadays, there is no longer a hole in the center of a Guangbing.
There are many kinds of crabs, among which the freshwater lakes boast more than 20, which in turn are highlighted by the golden-claw crabs in Yang-cheng Lake . After the Mid-autumn, fresh plump Yang-cheng crabs appear on the markets in large quantities, adding to the dining-boards another delicious throughout china.
Yangcheng Lake lies in the northeast of suzhou , traversing the cities of Wu Xian, Changshu and Kunshan. It has an area of some 80 square li. The clear water and abundant insects and grasses provide an excellent environment for the crabs. Crab is a kind of migration fish. It stays in freshwater lakes before September. About a fortnight after the crabs cast their shells in September comes the mating and spawning season. At this time they would crawl eastward to the juncture of the Yangtze River and the sea, thus making an annual crabbing season. The waterways in Kunshan city east to Yangcheng Lake are the only way of these migration crabs, so the place there becomes the main crabbing area. Each year during the period of September and October, the fishermen go there crabbing with nets, fishing grates, baskets, and even bamboo poles, ,making a scenery bustling with excitement.
After shelling appears the white jade of grease and the snow-white flesh. Going with wine or ford, the crab tastes delicious and is nutritious enough. Dishes made with crabs not only stay at the top of the menus in domestic hotels and restaurants but enjoy great popularity in Hongkong , Macao and overseas markets.
Editor: Feng Hui