History of Chinese cuisine. Prepared by Sokruto Anastasia, 1st year undergraduate student of the specialty "Foreign (Oriental) Languages" of the FEFU School of Pedagogy
History of Chinese cuisine. Prepared by Sokruto Anastasia, 1st year undergraduate student of the specialty "Foreign (Oriental) Languages" of the FEFU School of Pedagogy
The history of Chinese cuisine goes back at least 3500 years. And throughout this time, she has improved, creating sophisticated ways of cooking. This is evidenced by archaeological finds (bronze pots, knives, kitchen boards, spatulas, scoops, etc.). In the course of many thousands of years of continuous development, an integral and original culinary system has been formed in China, many cuisines have emerged with unusual, varied and delicious dishes.
Types and classification of Chinese cuisine. Style Places of distribution Main taste characteristics and specificity of cuisine (Hunanese) 湖南 ( Hunan)，湖北(Hubei) 酸辣 (spicy and sour) 鲁菜 (Shandong) 山东 (Shandong) 炖(cooking), 海鲜 (seafood) 东北菜 (Northeast) 黑龙江 (Heilongjiang), 吉林 (Jilin)，辽宁 (Liaoning) 炖 (cooking) 京菜 (metropolitan) 北京 (Beijing)，天津 (Tianjin) 综合 (synthesis of various cuisines) 淮扬菜 (Anhui) 江苏 (Jiangsu)，安徽 (Anhui) 甜 (sweet) ，许多酱油 (with soy sauce) 苏锡菜 (Zhejiang) 苏州 (Suzhou)，上海 (Shanghai)， 浙江 (Zhejiang) 甜 (sweet)，清谈 (light)
Food is so central to the life of the Chinese that it has even become part of the colloquial vocabulary. "To eat vinegar" means to be envious or jealous. "Eating someone else's tofu" means to fool someone. "eating ice cream with the eyes" means looking with interest at a member of the opposite sex. "Turnip" so called thick legs.
In the Celestial Empire, bowls were not always full of rice. In the third largest country on Earth, which is twice the size of Europe, larger than the United States along with Alaska and Hawaii, in a country where more than a billion people crowded fifteen percent of the territory, not so long ago there was a famine. And now the Chinese have learned to supply food to a quarter of the world's population, processing only seven percent of the territory of our planet. And paradoxically, over the centuries they have developed one of the most interesting cuisines, which is considered the most diverse and has more than ten thousand different dishes. So what was the father of all this diversity was scarcity? At least the poor part of the population has tried and is trying today to make the best of what little there is. It was the need to properly dispose of the little that was that created the unparalleled diversity and richness of the ideas of Chinese food culture that has existed for several millennia.
Food in China is not only a necessary meal for survival, but also a ritual of pleasure, an occasion for meetings and celebrations, whether officially established or family celebrations. If business or diplomatic negotiations are at an impasse, the Chinese try to get out of the tangled situation through a joint meal, and they usually succeed. Not a single family meeting is complete without culinary delights, not a single religious holiday is complete without honoring the gods and ancestors with food, and only the best is left for them.
Almost all the names of Chinese dishes are very poetic, metaphorical and allegorical. But for the Chinese, such allegorical forms of names are very understandable, since this is part of their culture. A characteristic feature of Chinese cuisine is that the names of many dishes are associated with legends, tales, traditions, knowledge of which can help to lift the veil of the mystery of the name of a particular dish. There are a lot of such stories in China.
Legends associated with the origin of the names of Chinese dishes songhuadan literal translation from Chinese "pine flower eggs"
"A long time ago, there lived a poor man who earned his living by raising ducks. And his name was brother Shui. Somehow, in search of better food for his birds, he went to the mountains. On the way, Shui accidentally lost several birds without even noticing And in the evening of the same day a young girl came to him, holding two ducks in her hands. Her name was Sister Sun, because she was born on the day when her father planted a pine tree in the courtyard of their house. It turned out that the ducks accidentally wandered into their yard, and the girl came to return them. He was so moved that he offered the girl fresh duck eggs as a token of gratitude, but she refused. The next day, returning home along the same path, he saw his two ducks again wander into the yard This time, Shui decided to leave them there on purpose for the night, so that they would lay eggs for the Song family, and thereby thank the girl. And in the morning, he quietly took them back to his flock. But time passed, and the girl did nothing and didn't talk about the eggs, Shui thought that her mother must have found them. But one day, the girl decided to dry the straw lying under the pine tree growing in their yard. Under the straw, the girl found a small hole, at the bottom of which lay duck eggs. It has been raining non-stop lately, the lime got wet, and the eggs ended up in the water. The girl immediately called Shuya and her whole family, and together they enjoyed such an unexpected find. After lying in lime water for several weeks, the egg white turned into a black jelly-like mass, and the yolk hardened and acquired a greenish tint. All these metamorphoses gave the eggs an unusual, as they say now, piquant taste, and no less piquant smell. Since then, the tradition has been to cook such a dish.
One day, a poor man, leaving for work, asked his wife to prepare some kind of meat dish for his return. She cooked pieces of fried pork in a cauldron. But in the evening the husband did not come home. He returned only the next day after exhausting work. While he was resting, his wife, showing enviable skill and ingenuity, again threw cold meat into the cauldron with butter, added leeks, black allspice and roots. The dish turned out quite spicy, but tasty. Huiguorou (twice cooked pork)
CONCLUSION characteristic feature Chinese cuisine is that it is divided into many regional subspecies. Gastronomic habits differ from province to province, often from city to city, and a dish prepared according to a traditional recipe can taste completely different in two neighboring villages. Chinese cuisine is now popular all over the world, it attracts with its usefulness, exoticism and ease of preparation.
Sources History and theory of Chinese cuisine // Nalanda Center website
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Characterization of the main elements and factors that form Chinese cuisine. Soybean and soybean products in the cuisines of East and Southeast Asia Meat and poultry dishes in Chinese cuisine: characteristics of raw materials, features of cooking technology. Flour dishes and culinary products in Chinese cuisine. Chinese cuisine
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The history of the development of the people: The culinary art of China began to take shape with the emergence of the Chinese civilization itself, at least 3000 years ago. - The continuity of Chinese culture (including culinary) over the course of dozens of centuries has no analogues in ethnology. What is achieved by experience becomes a culinary law, an axiom. The division of cuisine into aristocratic (Mandarin) and folk. - Close connection of cooking with art; the process of eating is considered as a moment of familiarization with the national culture. - Most Chinese dishes have medicinal properties due to the inclusion of herbs, spices and wild plants (bamboo shoots, chrysanthemum leaves, lotus root, burdock root, shepherd's purse, bracken fern). The geographical location, climatic and landscape conditions determined the regional character of Chinese cuisine. The formation of Chinese culinary traditions took place under the influence of religious trends: - Confucianism (6th-5th century BC) - family cult, ritual cuisine, - Taoism (3rd century BC-2nd century AD) - man must live in harmony with nature, "yin-yang", - Buddhism (2-3 century AD) - vegetarian cuisine "shojin ryori". Factors Shaping Chinese Cuisine
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The Mandarin table is distinguished by: a set of exotic products (swallow nests, shark fins, sea turtles, pythons, scallops, sea cucumbers, dried jellyfish, cuttlefish, pickled eggs, giant pearl carps, sesame halva, exotic fruits - lychee, kumquat, carambola, pineapple, palm juice); complex technology of preparation and presentation of dishes; an unconventional combination of products in a dish (meat with sugar and fruits, flower petals with hot peppers) and dishes in one meal; A peculiar culture of the feast and the sequence of serving dishes. The banquet menu of the last Qing Dynasty (1644-1911) included more than 100 dishes, incl. gorilla lips, bear paw, camel hump, elephant trunk, bird tongues. This cuisine is the basis of modern restaurant and banquet cuisine. Characteristics of aristocratic (Mandarin) cuisine
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The daily diet of an ordinary Chinese consists of three meals and includes: Breakfast: Tea or soy milk; donuts or pies (baozi), steamed or deep-fried; or noodles; or thin porridge made from rice (famijou), millet, chumiza, or sorghum without salt; A dish of small pieces of meat, poultry, fish or sprouted legumes Fresh or salted vegetables Sauces, seasonings Lunch and dinner: includes a similar range of dishes, additionally include Broths, soups, stews; Sweet dishes (fresh fruits, kissels, caramelized fruits, baked fruits) Characteristics of folk cuisine
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The main gastronomic regions of China Shandong Province is located on the east coast of China in the lower reaches of the Yellow River. It includes the Shandong Peninsula and the inland part, which borders from north to south with the provinces of Hebei, Henan, Anhui and Jiangsu. Sichuan Province is located in the west of China. There are several types of landscapes on its territory - the Qinghai-Tibet Plateau, the Heduanshan Mountains, the Yungui Plateau, the Qinba Mountains and the Sichuan Depression. Jiangsu is an eastern province of China, located on the Yellow Sea; its territory also covers the lower reaches of the Yangtze. Zhejiang Province is located on the southeast coast of China, south of the Yangtze Delta, northeast of which is Shanghai, the country's largest city. Guangdong is located in the southernmost part of mainland China. Beijing is the gastronomic center of the north, its influence extends to the provinces of Hebei, Shaanxi and Henan.
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Shandong Cuisine The main products are river and sea fish, non-fish seafood, poultry (chickens, ducks), tofu, vegetables. The main taste is sweet and sour, onion, garlic, and spices are widely used. Dishes: swallow nest soup, stewed chicken, carp in sweet and sour sauce, fried tofu with sauce. Jiangsu-Zhejiang cuisine Main products are fish and non-fish seafood, pork, rice, noodles, vegetable oil, sweet bean paste; The main taste is sweet and sour. Formed by vinegar, sugar, rice wine, soy and oyster sauces. dishes: stewed shark fins in brown sauce, steamed herring, stewed pork head, fish liver broth, stewed beef in Shanghai style. Regional Chinese cuisine
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Guangdong cuisine uses exotic products - snakes, wild cats, crocodiles, monkey brains, bird tongues, as well as river fish, Guangdong pork and rice. the predominant taste is spicy-sweet, formed by adding sugar, honey, ginger. dishes: “dragon-tiger fight”, fried pork with pineapple, dumplings with various fillings, snake soup. Regional Chinese cuisine
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Sichuan cuisine is dominated by vegetarian cuisine, the main products are rice, noodles, cabbage, daikon, bean curd tofu, tree mushrooms, wild herbs and roots; less often freshwater fish, pork, chicken. The spicy taste of food is formed by the use of chili pepper, garlic, Sichuan pepper, star anise, five spice powder and cilantro. dishes: chicken cubes with peanuts under hot sauce, fried dry crucian carp, a decoction of white tree fungus. Beijing cuisine is a mixture of aristocratic and folk cuisine; the main products are beef, lamb, duck, cabbage, turnip, sweet potato, cereals (wheat, millet). dishes: dumplings, baozi, noodles, thick meat and vegetable soups, Peking duck, Mongolian fondue. Regional Chinese cuisine
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soybean distribution history; classification of soy products; culinary use of soy products. Soy and soy products in the cuisines of East and Southeast Asia:
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Soybeans are native to East Asia. Soybeans have been known since 3000 BC. e. Soy is called the "miracle plant" due to its high yield and high content of vegetable protein (about 40% by weight). The cultivation of soybean is mentioned in the earliest Chinese literature, dating back to the period of 3-4 thousand years BC. The famous ancient Chinese scholar Ming-i wrote that the founder of China, Emperor Huang-di, who lived about 4320 years ago, taught people to sow five crops: rice, wheat, chumiza, millet and soybeans. The next country where soybean was introduced into cultivation and received the status of an important food plant was Korea. The first samples of soybeans came to the Japanese islands later, in the period of 500 BC. e. - 400 AD e. The history of soybeans
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Soybean penetrated into Europe through France in 1740, but it began to be cultivated there only from 1885. In 1898, a large number of soybean varieties from Asia and Europe were brought to the USA. In 1907, the area under soybeans in the United States already amounted to about 20 thousand hectares. In the early 1930s, the area under soybeans exceeded 1 million hectares. The first experimental crops in Russia were made in 1877 on the lands of the Tauride and Kherson provinces. The first breeding work in Russia began in the period 1912-1918. on the Amur experimental field. The first domestic soybean variety called Amur yellow was created. The beginning of the mass introduction and distribution of soybeans in Russia should be considered 1924-1927, soybeans began to be cultivated in the Krasnodar and Stavropol Territories, as well as in the Rostov Region. The history of soybeans
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Natural soybeans Soybeans are small, light brown in color, round and shriveled. They do not contain cholesterol and are rich in protein, B vitamins, contain inhibitors that prevent the absorption of vital amino acids. Before heat treatment, soybeans are soaked for 8-12 hours, the water is drained, washed, poured with fresh water and boiled for 2-3 hours over low heat. Green vegetable soy is versatile: it is a good side dish or snack, it is put in salads and soups. To do this, cook only 10-12 minutes. Soy sprouts are obtained by sprouting soaked soybeans. Carbohydrates in soy are represented by soluble sugars - glucose, fructose (mono-), sucrose (di-), raffinose (tri-), stachyose (tetra-) sugars, as well as hydrolysable polysaccharides (starch, etc.) and insoluble structural polysaccharides. In the fraction of soluble carbohydrates, monosaccharides make up only 1%, and 99% are represented by sucrose, raffinose, and stachyose. The content of the latter decreases during germination.
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Soybean by-products Soy milk is a vegetable milk made from soybeans. Sold in finished form and in powder (dry soy milk). In terms of nutritional value, milk practically corresponds to cow's milk - 1.5-2% fat, but it does not contain lactose. Contains valuable soy protein (about 35%), all eight essential amino acids, trace elements. In the industrial production of soy milk, soaked soybeans are crushed in water, then the mass is squeezed out, and the liquid is heated for a short time to a temperature of 135-150°C. Used to make soups, cereals, puddings, pancakes, drinks, baked goods. During a traditional Chinese breakfast, hot soy milk is always served. It can be sweetened with sugar, flavored with ginger juice or the leaves of the local pandan bush.
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Soybean processing products Fuzhu (or fupi, yuba) is a film removed from soy milk. Soy milk is boiled. A hard layer with a high fat content - fupi - forms on the surface. Special equipment removes and hangs this film. The suspended fupi takes on an elongated wrinkled shape, which is called fuju. Then the film is dried in a horizontal position. In China, fupi is used dried, in Japan - fresh. Raw fupi can be eaten as a snack or dipped in soy sauce. In Russia, fuju is also known under the erroneous name "soy asparagus".
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Soybean products SOYBEAN FLOUR is obtained from roasted soybeans, crushed into powder. It turns out a product with a delicate creamy color and a slight nutty smell. Used as a substitute for flour in any culinary product, you can replace no more than 1/3 of wheat flour. OKARA is soybean cake, a by-product in the production of soy milk. It is a homogeneous wet mass of light yellow color with a neutral taste and odorless, outwardly similar to millet porridge. Okara contains almost no fat, but contains a lot of fiber (12-14.5% in dry matter), protein (24% in dry matter), calcium, iron, riboflavin. Okara has almost no taste of its own. But it can be mixed and stewed with sauces and other products. One of the traditional okara dishes is the Japanese dish unohana. It contains okara, soy sauce, mirin (cooking rice wine), carrots, burdock root and shiitake mushrooms. Unohana is sometimes used as a substitute for rice in sushi.
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Soybean processing products SOYBEAN MEAT (soy texturate, soy protein texturate) is a soy product - a meat substitute, usually produced from defatted soy flour. The product is rich in protein and low in fat. Widely used in vegetarian and East Asian cuisines. Soy meat is produced by extrusion cooking dough from defatted soy flour or soybean meal and water. The resulting mass, spongy consistency, crushed and then dried. Depending on the grinding of the dough during the production process, soy meat pieces can have different shapes and sizes, for example: minced meat (granulated), flakes, goulash, chops, cube-shaped or oblong-shaped pieces, etc. Before use, dry soy meat is subjected to rehydration (boiled or soaked), after which the mass of the original product increases by 2-3 times. Cooked (rehydrated) soy meat can be stored in the refrigerator for up to three days. In the food industry, soy meat is used as an additive in semi-finished products, sausages, canned food, pizza toppings, dumplings, and dry soups.
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Soybean by-products SOYBEAN OIL - liquid, thick amber color, with a pleasant nutty taste and smell. It is obtained by pressing soybean seeds. It is added to margarine, mayonnaise, salad dressings, dairy products. A valuable component extracted from soybean seeds along with oil is lecithin. Soy lecithin has the properties of an emulsifier, that is, it creates a viscous or dense consistency of the product. In this regard, lecithin is an extremely important ingredient in the food industry. It is used in the manufacture of various confectionery products (especially chocolate), margarine and bakery products (improves the workability of the dough, increases its volume and shelf life), as well as in fat-water emulsions for lubricating baking forms and sheets.
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Soybean processing products TOFU (or doufu, tubu, daufu) bean curd. According to one version of the origin of tofu, it was obtained in the II century. BC e. in China and spread in the Nara era (VIII century) in Japan. In Thailand, Vietnam and Korea, tofu has become a staple food. Tofu is made by coagulating (curdling) soy milk protein when heated with a coagulant (such as magnesium chloride, citric acid, or calcium sulfate). After that, the tofu is pressed. The final product is white. It goes on sale in sealed packages filled with water. Stores in vacuum sealed water for several weeks. Tofu differs in its production method and consistency: Dense or firm tofu - dense, similar in texture to mozzarella cheese. Well suited for smoking, salting. Sometimes it is made with additives (paprika, spices, nuts). It differs in softness into two main types: "Western" tofu, contains little water; "Asian" tofu ("cotton tofu") - contains a lot of water. Soft or silky tofu is very soft, pudding-like in texture. Contains a lot of water. Tofu can be fried, boiled, baked, used for stuffing baozi, in sweet dishes, used in soups and sauces, and steamed.
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Fermented soy products MISO - produced by fermenting soybeans, cereals or a mixture of them with a special type of mold Aspergillus oryzae (koji-kin). Most often produced in the form of a thick paste. Production: The paste must ferment for about three years in cedar vats. The color of miso depends on the length of fermentation. There are many options - from snow-white to deep brown. Dark miso is the most flavorful. To make miso, soybeans are steamed, salted, mashed, and koji fungus is added to them. Koji is pre-grown on soybeans, rice, barley, or other grains. The mixture ferments and ages for several months, and sometimes even a year. The technology for the production of miso came from China about 1300 years ago, in different parts of Japan there were different versions of its preparation. There are three main varieties of miso: kome miso (made with koji grown on rice), mugi miso (made with barley koji), and mame miso (made with koji grown on soybeans). Uses: Miso is a versatile (salty!) seasoning for many dishes, from soups to marinades.
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Fermented soy products Mishoshiro - classic miso soup Pour water into a saucepan and bring to a boil, add instant dashi broth. Cut the block of tofu into cubes of about 1-3 cm. Add the cubes of tofu to the pan and cook for 2-3 minutes over low heat. Put the miso paste in a ladle and dilute with hot dashi until the lumps disappear. Pour into a saucepan and heat over low heat, without bringing to a boil. Pour the soup into a bowl or cup. Sprinkle with finely chopped onion
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Fermented soy products SOY SAUCE - dates back to the Zhou Dynasty 2000 years ago. Production: Soybeans are boiled in water until soft state, after which they are mixed with flour made from roasted barley or wheat grains, salted and fermented (from 40 days to 2-3 years). The color saturation of the sauce depends on the fermentation time. Dark soy sauce is aged longer, making it brownish-black and thicker. A light sauce is noticeably lighter and more salty. The finished sauce has strong aseptic properties and does not need preservatives for long-term storage. Ingredients: Due to the presence of glutamic acid derivatives, it has the property of brightly emphasizing the taste of dishes. The flavor comes from the natural breakdown of soy protein during the fermentation process. The sweet taste is due to the presence of sugars, hydrolysis products of wheat and soy starch. The rich dark brown color comes from the reaction of the sugar with the broken down soy protein. Part of the sugar is converted into alcohol and, in combination with a special leaven from microorganisms, gives rise to an unforgettable aroma. Usage: Mushroom and shrimp sauce, teriyaki sauce, mustard sauce, Chinese zhyangzu sauce, Korean kajin-yannemzhang sauce are prepared on the basis of soy sauce. Used as a flavoring additive in dishes, for marinating meat, fish.
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Fermented soy products NATTO - traditional Japanese food made from fermented soybeans. It has a specific smell and taste, as well as a sticky, viscous consistency. The beans are washed and left to soak in water for 12 to 20 hours, then steamed for 6 hours. A hay stick (natto-kin) is added to the beans. The mixture ferments for 24 hours at 40°C. After that, the natto is cooled and kept in the refrigerator for up to one week to create ductility. During aging, enzymes break down proteins into amino acids. Usage: Natto is usually eaten for breakfast with rice, or mixed with soy sauce, tsuyu sauce, mustard, green onions, grated daikon, or raw quail eggs. Natto is also added to other dishes such as sushi, miso soup, salads.
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Tempe is a fermented soybean product popular in Southeast Asia. Soybeans are peeled and boiled, but not cooked. Vinegar and a starter containing the fungal culture of Rhizopus oligosporus may then be added. The beans are laid out in a thin layer and fermented for a day at a temperature of about 30 ° C. A slight smell of ammonia is inherent in the finished quality tempeh, but this smell should not be very strong. Tempeh is usually sold in briquettes about 1.5 cm thick. Fermented soy products Use: Cut into pieces tempeh is fried in vegetable oil with the addition of other products, sauces and spices. Sometimes tempeh is pre-soaked in a marinade or soy sauce. Ready-made tempeh is served with a side dish, in soups, in stews and fried dishes, or separately as an independent dish.
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Dishes from aquatic organisms: characteristics of raw materials, classification of the range of dishes, features of cooking technology. Japanese food
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Characteristics of cooking methods Mechanical restoration: Products must be fresh and immaculately clean. Very thorough cleaning of coarse external coatings: skins of vegetables and fruits, films of meat, skin of fish, thorough washing (in water with the addition of salt, soda, organic acids, activated carbon) in order to free meat or fish from blood, lymph, as well as removing unwanted odor and taste. 2) Slicing - grinding the product due to its further processing: short-term frying, stewing; as well as the way food is consumed with chopsticks. For grinding, a rectangular cleaver with a blade width of 4 cm is used. Forms of cutting: slices 2 cm x 5-6 cm x 2 mm, straws 2 mm x 2 mm x 6-8 cm, diamonds 6-7 cm x 6-7 cm x 2 mm, cubes with a side of 1 cm. On large pieces, notches (cuts) are made with a knife on the surface. Cooking minced meat - with a knife, like chopped.
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Characteristics of cooking methods Formation of flavor range: Marinating (soaking) the product in rice vodka, beer, vegetable oil, honey solution, infusion of star anise, wild garlic, garlic, cinnamon or ginger, soy sauce. In this case, the product acquires a different taste and smell. Characteristics of spices: Ginger (root) shoga - used fresh and dried, juice is used; Star anise - dried fruits of a tropical tree of the magnolia family; Carnation - dried flower buds of the clove tree (India). Cinnamon is the dried inner bark of the cinnamon tree (China). Szechuan pepper (huajio) - dried spicy berries of the dentin tree of the rue family. To enhance the flavor, the berries are calcined in a pan, ground and mixed with salt. Wuxianmian (a mixture of five flavors) is a Chinese mixture that includes in equal amounts: - cinnamon, cloves, star anise, fennel, Sichuan pepper. Monosodium glutamate (weijing, flavor root, E621) is a white crystalline powder, the source is soybean protein, has the ability to enhance the taste of poultry, seafood, vegetables, an aqueous solution is used to soak foods, or added to dishes in powder form.
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Characteristics of cooking methods Heat treatment Methods of heat treatment are determined by the type of hearth and kitchen utensils. In China, stoves with an open flame are used, the heating power is regulated by the diameter of the open burners and the depth of the pan. The heating temperature of dishes can reach 300-350ºС. Crockery: WOK - pans with a hemispherical bottom with one or two handles made of cast iron, a set of bamboo sieves. Classification of heat treatment methods: Cooking: in water, in broth, in marinade, steamed. Frying: main method (jian), deep-fried (chao), half-fried with pre-breaded products (liu), deep-fried; in ovens (kao). Stewing: shao - the product is fried, poured with broth, stewed until tender, then the liquid is evaporated over high heat. pyn - the product is fried, poured with broth, evaporated over low heat until the broth has completely evaporated.
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Characteristics of raw materials White Peking duck - fattened on special farms in the vicinity of the capital. Fattening - pure water, plant foods, ginger flour. The average live weight of adult drakes is 3.5 kg, ducks 3-3.5 kg. The specific gravity of muscle tissue is 41% (according to Sat. Recipes 28-29%). The meat is tender, the skin is thin. In terms of importance in Chinese cuisine, meat can be arranged as follows: pork, chicken, duck, beef, lamb. In the agricultural regions of eastern China, mainly pigs and poultry (ducks and chickens) are bred. Pork makes up the bulk of the meat products consumed. Centuries-old artificial selection contributed to the development of a number of valuable breeds: Guangdong pigs were used to breed the famous Yorkshire breed (England). Inner Mongolia and Tibet are the main sheep breeding areas.
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Meat and poultry dishes Chinese samovar (hogo) Popular with northern Chinese, especially in winter. Also known as "Mongolian" because it is associated with lamb, the traditional food of the people of Inner Mongolia. Equipment: Cauldron made of copper or brass, less often aluminum or fired clay, in the center of the kettle there is a heating element. Main products: lamb, beef, fish, shrimp. Garnished with noodles and fresh vegetables. Cooking technology: first, boiling water is poured into a pot, then burning charcoal is placed in a heating element (stove) through a small chimney. When the water boils again, the diners themselves lower the pieces of meat (or fish) into it one by one. After a few minutes, when the meat is cooked, they are taken out with chopsticks and dipped in a pre-prepared sauce. Together with meat, fresh vegetables and noodles are lowered into the samovar. Sauce for meat includes: puree of sesame seeds, sesame oil, shrimp sauce, soy sauce, chili pepper, leek, bean curd, wine, parsley.
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Meat and poultry dishes Peking roast duck (kaoya) First mentioned in records dating back to the 6th century AD. The court nutritionist of the Manchu Yuan Dynasty, in his treatise "Fundamentals proper nutrition"(1330) included roast duck in the list of dishes for gala dinners. Cooking technology: A plucked and gutted duck is blown under the skin so that the skin is completely removed from the meat. The duck is then rubbed with a mixture of oil, sauce and molasses, which, after roasting, makes the skin shiny and bright red (“lacquered duck”). Before you put the duck in the oven, fill it halfway hot water, which remains inside until the bird is ready. The fire is bred on firewood from peach or pear trees. Frying, as a rule, takes 40 minutes, while the crust becomes crispy, and the poultry meat is tender. Serving: the finished duck is first shown to customers as a whole, and then served cut into thin slices, which are wrapped in miniature pancakes, sprinkled with chopped green onions (cucumber) and dipped in sauce. The table is served with cold and hot dishes from duck kidneys, heart, liver, paws, wings, eggs and even duck tongues. Soup is usually made from the bones.
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Meat and poultry dishes Sweet and sour pork Cooking technology: Pork tenderloin is cut into cubes, breaded in a mixture of starch and egg white, deep-fried at a temperature of 180ºС until golden brown, thrown into a colander to remove excess fat. Pour a few drops of oil into the wok, pour the sauce and bring to a boil. Put the pieces of fried pork into the sauce and mix so that the meat is completely covered with the sauce. Ingredients of the sauce: leek, ginger, garlic, soy sauce, wine, sugar, vinegar, starch solution. Serving: garnish is served separately - boiled rice, soybeans, boiled or fried sweet potato, noodles. Shanghai style beef stew Cooking method: Cut the beef into 3x3 cm cubes, heat the frying pan over high heat, pour in the oil, add sugar, caramelize until light brown at 150-155ºС, put the meat, fry. Add chopped onion, soy sauce, rice wine, broth and simmer until beef is tender. At the end of the stew, thicken the sauce with corn or rice starch.
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Noodle History. Noodles are second only to rice in the Chinese diet. The first of the Chinese emperors to taste noodles was Wang Mang, who ruled in the period 206 BC. e - 220 AD Traditions. The word noodles (“mein”) is written with a hieroglyph, meaning at the same time longevity. Noodles are served on the festive table when the 21st, 31st and 41st birthdays are celebrated - that is, at the beginning of each important life phase. The noodles symbolize the same wishes for a mother with her newborn firstborn. Noodles can always be seen on the New Year's or wedding table. Kind of flour. Noodles are made mainly from wheat or rice flour, some varieties are made from legumes. Form. Noodles can be of various shapes and sizes - flat or rounded. Cooking technology. Noodles are made from unleavened thick dough with the addition of eggs. Noodle strings are formed by drawing.
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Types of Noodles in East Asian Cuisine Somen (ramen) are wheat noodles. In Japanese, they are read as "ra" and "men" and mean "pull" and "noodles", respectively. The same word in Central Asia is pronounced as lagman. The technology for making instant noodles was invented in 1968 by the Japanese entrepreneur Ando Momofuku. Udon is a type of noodles made from wheat flour, large, thick white vermicelli, very popular in Japanese cuisine: in miso soup, in kake udon soup. Harusame (funchoza) - Japanese thin and transparent noodles, which are made from rice, or mung bean starch. It can be round or flat and not too long. Soak in hot water for 5 to 15 minutes before use. These noodles are added to soups, fried dishes, salads. Soba - noodles made from buckwheat flour, has been known for over 400 years. It has a high nutritional value (complete protein, minerals, vitamins of group B, P).
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Noodle dishes BOILED Noodles For 250 g of wheat noodles, 1 liter of water. Duration of cooking freshly prepared noodles - 3-5 minutes, dry - 5 - 10 minutes. The water is drained and seasoned with sauce. Sauces of finely chopped chicken, pork, shrimp, crab, mushrooms, vegetables, soy sprouts, bamboo sprouts, garlic, onions, ginger with soy sauce, spices and starch. FRIED NOODLES (CHOW-MEIN) Boil the noodles and carefully drain the water. Heat wok over fire, pour in peanut butter or pork fat, add noodles, fry over medium heat for 2-3 minutes, mix with sauce and serve immediately. SOUP WITH Noodles Transfer the boiled noodles to a deep bowl, pour over the chicken broth. Season with Chinese soy sauce. Sprinkle with fried pork slices and garnish with chopped green onions.
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JIAOZZY Jiaozi in terms of dough density is closest to Russian dumplings. In addition to China, jiaozi are popular in Japan under the name - gyoza and in Korea - mandu. Bring dumplings to readiness different ways: boiled, steamed, fried. Minced meat is prepared from: lamb, pork, beef, chicken, fish, shrimp, which are mixed with chopped vegetables. Among the popular vegetarian toppings: cabbage, mushrooms, green onions, Chinese garlic. Traditionally, Chinese dumplings are served with sauces: hot chili sauce or soy sauce, which may include: garlic, ginger, sesame oil, rice vinegar or rice wine. Traditions. Chinese dumplings are one of the main New Year's dishes, which the whole family gathers to cook on the eve of the holiday. Superstitious inhabitants of the Celestial Empire believe that the eaten dumpling will bring happiness in the New Year.
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Spring rolls (tubes) One of the main customs of celebrating spring is to eat "Chunjuan" (spring rolls, i.e. fried rolls with stuffing), hence the name of this custom "Yaochun" (spring biting). Dough: thick unleavened from wheat flour or rice, you can use ready-made rice paper. Filling: shallots, cut into cubes and fry until glassy in heated vegetable oil. Add minced meat and fry. Sprinkle with starch and drizzle with rice wine. Then add spring onions, soy sprouts and soy sauce, sugar, salt and pepper. Molding. The filling is wrapped in a thin dough, tubules are formed. Heat treatment. Fry in a large amount of oil at a temperature of 180ºС.
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Chinese pancakes Preparation of dough: Mix wheat flour and salt. Slowly pour boiling water into the flour, mix with chopsticks. Add cold water. Knead the dough with your hands. Leave for 15-20 minutes for the gluten proteins to swell. Shape a sausage 30 cm long. Cut it into 1-2 cm pieces. Make a pancake, roll each piece of dough into a 15 cm circle. Lightly grease the top of each pancake with cooking oil, vegetable or sesame oil. Place two pancakes with greased sides together. Bakery. In a heavy, ungreased skillet or on a wire rack, cook stacked pancakes over medium heat for 20-30 seconds on each side, quickly remove them from the pan and carefully separate. Fillings from bean sprouts, young shoots of wild garlic are wrapped in them, they are used when serving Peking duck.
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Mantou and youtiao Use yeast dough: When preparing to steam donuts, a Chinese hostess does this: she takes the leaven left over from the last time, dilutes it with water, and mixes it with flour. Then puts in a warm place to roam. The most suitable air temperature is 28-33°C. For 1 kg of flour, 100-200 g of sourdough is required. This dough has a slightly sour smell. For fermentation, you can use dry or pressed yeast. In addition, rice vodka is used for fermentation in China. Pampushki made from this dough have a pleasant sweetish taste. After the dough has risen, pour soda dissolved in water into it - to eliminate the sour taste and smell and make the dough even softer. Usually, 25 g of soda is taken for 1 kg of dough. The dough becomes white and soft. If there is little soda, donuts will be sour; if there is a lot, they will turn yellow and taste of soda. Mantou - steamed, youtiao (butter stick) - deep fried.
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Baozi Assortment of stuffing for baozi: All fillings in Chinese cuisine are divided into two large groups - salty (vegetable, meat and mixed) and sweet fillings. Vegetable stuffing is prepared both from raw products and from those that have undergone heat treatment. For example, leeks, cabbage are used fresh, and radishes, radishes, beans are used boiled. Various additives to the main components of the filling are fried. You can add noodles, soy sauce, fragrant oil, starch, etc. Minced meat contains meat, fish and non-fish seafood (pork, chicken, fish, shrimp, crabs, oysters). The meat for this filling is finely chopped or passed through a meat grinder. Onion, ginger, monosodium glutamate, salt and other products are added to minced meat. Chopped meat with additives is fried or stewed, mixed thoroughly. Meat fillings are sometimes prepared from three types of meat (pork, beef, lamb) or from two types of the following products: sea cucumbers, shrimps, crabs, chicken, scallops. Mixed (vegetable-meat) ground meats consist of meat and vegetables: pork with leeks, lamb with cabbage or radish, pork with anise, etc. Sweet minced meats are made from red beans, dried fruits, nuts with sugar and sesame oil, lard with sugar and cinnamon.
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DIM SUM Dim sum or dianxin (which means "to touch the heart") are light dishes that, in the Chinese tradition of tea drinking, are served at the table along with a cup of Chinese tea, usually before dinner. Most often, these are flour dishes and products in which the spicy filling is surrounded by a thin layer of dough and comes in a variety of shapes. In Southern China, special dim sum restaurants are very common, where in the morning you can have a traditional morning tea party - “yum cha”. In some restaurants carts with saucers are transported between tables, so that everyone can take a saucer with whichever type of dim sum they like: Special varieties of jiaozi and wontons with a transparent shell of rice dough; Various types of baozi stuffed with meat and vegetables; Fuju and rice noodle rolls; Spring rolls and butter sticks
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中国菜介绍 Chinese national cuisine 食不庆精，脍不庆细 "Meat can never be cooked too well", arr. in the meaning of "food needs careful preparation" Treshchalova A.V. MBOU MLG No. 33, Mytishchi, Chinese teacher
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"Eight Great Culinary Schools" Sichuan Shandong Zhejiang Cuisine Jiangsu Anhui Hunan Fujian Cantonese
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川菜 SICHUAN CUISINE "three laws" of Sichuan cuisine: Sichuan pepper, hot black pepper and hot chili pepper; and "three flavors": garlic, onion, ginger. Sichuan pepper does not make the dish spicy or hot, the effect of its use is very unusual for European taste: there is a tingling or numbness in the mouth, similar to the sensation of a very weak electric current (for example, from a battery) applied to the tongue. The effect is due to the presence of hydroxy-alpha sanshool in fruits and seeds. “Only in the Chuan kitchen, you can make a hundred dishes, each with its own unique taste, and prepare one dish that will have all these hundred tastes.”
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Methods of cooking Sichuan cuisine Roasting over high heat with constant stirring Dry stewing. When extinguishing the dry method, all liquid is removed from the meat and a mixture of vegetables. To do this, they are placed in a heated pot with thick walls, into which a minimum amount of vegetable oil is poured. When all the liquid from the products comes out and then partially evaporates, spices and a little more vegetable oil are added. With this method of cooking, the pieces of meat are tender and juicy, and the vegetables are slightly crispy. Dry simmering is a method of preparing sauces from soups and broths. The soup or broth is brought to a boil and then kept over low heat until it reaches the desired consistency. After that, some thick sauce with a strong aroma is added to this soup or broth, for example, chongqing hot red pepper sauce. Since the soup or broth for this dish is made using fatty meat (or bones with fatty meat), the soup or broth becomes thicker and fatty than similar sauces based on milk or vegetable starch during the process of boiling, and this gives such sauces that special taste. .
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Szechuan Cuisine 鱼香肉丝 麻婆豆腐 Ma-po doufu (tofu) fish flavored meat 水煮肉 boiled pork pieces in Sichuan style spicy sauce
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宫保鸡丁gōngbǎo jīdīng Gongbao Chicken This is a spicy roast chicken with peanuts (cashews), vegetables, Sichuan peppers and chili peppers. The Sichuan version of the dish differs from others in its spiciness and the addition of Shaoxing wine (a type of rice wine) to the chicken marinade. 樟茶鸭 zhāngcháyā Tea-smoked duck - the pinnacle of Sichuan flavors and aromas This is a celebratory dish that takes a long time to prepare and is truly the pinnacle of Sichuan cuisine as an original, ancient cuisine.
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鲁菜 Shandong Cuisine (Lu Cuisine) Shandong Cuisine, also often referred to as Lu Cuisine, represents the cooking styles of Shandong Province, which is located in eastern China. In Shandong cuisine, like no other, great attention is given to preserving the freshness of the taste of the ingredients. Many dishes have a salty taste and a delicate, crunchy texture. All methods of cooking in Shandong cuisine involve fast cooking food is frying in hot oil, frying on an open fire, stewing, barbecue. Garlic, leeks, anise, salt and sweet beans are used as seasonings. Shandong Province is a coastal region, so the most significant of its ingredients are various seafood, such as scallops, shrimp, sea cucumbers, squid, etc.
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Shandong Cuisine 糖醋鲤鱼 tángcù lǐyú Sweet and sour carp 葱爆羊肉 cōng bào yángròu mutton or lamb with leeks fried over high heat in oil
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锅烧肘子 guō shāo zhǒuzi pieces of pork stewed in a wok (wok) 四喜丸子 sì xǐ wánzi meatballs "four happiness" (with winter mushrooms, chestnuts, leeks, etc.);
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粤菜 Cantonese Cuisine Cantonese cuisine, also known as Yue cuisine, represents the culinary traditions of Guangdong. Dishes from Guangdong have a delicate and slightly sweet taste. Sauces are the main condiment in Guangdong cuisine. Classic Cantonese sauces are very light and sweet. The most commonly used sauces in Guangdong cuisine are oyster sauce, plum sauce, and sweet and sour sauce. The well-known saying "The Chinese eat everything that has four legs except tables, and everything that can fly except airplanes" is the best way to describe the variety of foods eaten in Guangdong. Those things that are rarely eaten or never seen on the table in other countries are often used in cooking in the cuisine of Guangdong. Snakes and pangolins are considered the most delicious food by the people of Guangdong. Guangdong people also eat cat meat. The people of Guangdong prefer to stew and simmer food to get dishes that are distinguished by a delicate taste. This cooking method also preserves the natural flavors of the ingredients in the dish.
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Cantonese cuisine 龙虎斗lónghǔ dòu "Tiger-Dragon Battle". The dish is prepared from 3 types of poisonous snakes, a wild cat (this is how they learned to offer the “Battle” to Europeans) and more than 20 types of spices.
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闽菜 Fujian Cuisine Fujian cuisine, or Ming cuisine as it is sometimes called, comes from the southern Chinese province of Fujian. The three main features of Min cuisine are: The use of various delicacies from the mountains and the sea, a large proportion of soups in the kitchen, and the skillful use of various seasonings. Ming cuisine places great emphasis on soups. As one local saying goes: "It is impossible to imagine food without soup." Fujian people like to use different kinds sauces and seasonings to create a combination of salty, sweet, sour and spicy flavors.
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Cooking methods used in Fujian cuisine are: pan frying deep frying boiling biscuits stewing stewing with wine cooking grilling cooking with red rice wine simmering stir frying over high heat smoking salting The most characteristic of these cooking methods is cooking with adding red rice wine. These include stir-frying with red rice wine, baking with red rice wine, quick frying with red rice wine, and deep frying with red rice wine. "Drunken" dishes (that is, those in which wine was added) are very widespread in Fujian and are famous throughout China.
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佛跳墙 fótiàoqiáng Buddha jumps over the wall The main ingredients of this soup are: seafood (shark fin, shellfish, dried scallops, sea cucumber), meat (pork, chicken, smoked ham), ginseng - more than 20 ingredients in total. All this is stewed over low heat with the addition of a bottle of Shaoxing wine. 醉排骨 zuì páigǔ drunken ribs
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苏菜 Jiangsu Cuisine Jiangsu Cuisine, often referred to simply as "Su Cuisine" for short, is one of the regional cuisines of southern China. Jiangsu cuisine has a fresh taste. They are moderately salty and moderately sweet. Many dishes have a dense texture, but they are not greasy. Other dishes are very light, but not liquid. Cooking methods in Jiangsu cuisine include stewing, simmering, simmering, low heat baking, reheating, steaming, low heat frying in oil, high heat stir frying, and clay simmering. and pastries on forks, which require great skill from the cook.
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松鼠桂鱼 squirrel fish (perch recipe) 盐水鸭 duck boiled in salt water
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浙菜 Zhejiang Cuisine In Zhejiang 浙江 zhè jiāng, seafood such as octopus, perch, lobster, oysters, shrimp, etc. is popular, as well as freshwater fish from Taihu Lake. Zhejiang cuisine is famous for its sweet taste. This cuisine is characterized by the absence of fatty heavy dishes. 东坡肉 dōng pō ròu dongpo pork
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西湖醋鱼 Xīhú cù yú fish from Xihu lake in sweet and sour sauce 干炸响铃 gān zhá xiǎng līng bell fried in oil (vegetarian dish).
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湘菜 Hunan Cuisine Hunan cuisine is characterized by rich flavors and the delicate use of hot red peppers. Hunan cuisine is also very fragrant. Many of her dishes feature fresh vegetables that retain their crunchy texture as they are made slightly undercooked or undercooked. The cuisine of Hunan is said to have the saltiness that is characteristic of dishes prepared in the traditions of northern China, as well as the sweet taste that is characteristic of the cuisines of the southern regions of the country. A large proportion of the ingredients used in the cuisine of Hunan Province is occupied by various vegetables. Perhaps this is one of the reasons that Hunan cuisine is considered one of the most inexpensive.
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Cooking methods: simmering in oil over low heat, roasting over high heat with constant stirring, steaming and smoking. In the historical notes about this province there is an entry "Here you can not be afraid of hunger."
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海参盆蒸 hǎi shēn pén zhēng steamed trepang 红煨鱼翅 hóng wēi yú chì baked red shark fin
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The most common flour products in Chinese cuisine are donuts, noodles and dumplings. food on New Year's table has a special meaning. The name of traditional Chinese dumplings is consonant with the word "change". The Chinese character for "shrimp" sounds like human laughter, so this dish is considered appropriate for the holiday. Long rice noodles symbolize longevity, while fish symbolizes abundance. The most common flour products in Chinese cuisine are donuts, noodles and dumplings. Food on the New Year's table has a special meaning. The name of traditional Chinese dumplings is consonant with the word "change". The Chinese character for "shrimp" sounds like human laughter, so this dish is considered appropriate for the holiday. Long rice noodles symbolize longevity, while fish symbolizes abundance.
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In China, it is believed that food is given to people by heaven, as a result of which the Chinese are not familiar with the concept of "snack". Eating is always regarded as a moment of familiarization with the culture of the nation. Dishes for a meal are selected so that liquid and soft foods predominate among them. The meal begins with the laying out of the components on plates.
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Unusual culture of China
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Culture and traditions China is famous for its long history and past. The people of China are very peaceful and hardworking people. They respect elders, love children and are patient with others. The Chinese, by nature, are thrifty and modest. They believe in harmony and never go into conflict. The Chinese welcome foreigners warmly and treat them very tolerantly. Throughout history, Chinese culture has not lost its activity, maintaining its solidity. Each of the cultural epochs left unique beauty, originality and diversity of values for posterity. The works of architecture, sculpture, painting and handicrafts are priceless monuments of China's cultural heritage.
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Holidays Official holidays: January 1 - New Year March 8 - International Women's Day May 1 - International Workers' Day May 4 - China Youth Day June 1 - International Children's Day July 1 - Founding Day of the Communist Party of China Liberation Army of China October 1 - National Day of Education of the People's Republic of China In addition to the official ones, traditional holidays are widely celebrated in China, dating back thousands of years. Initially, many Chinese holidays had the meaning of sacrificial rites imbued with a mysterious aura, but over time they began to acquire an entertainment and ritual character. When planning a business trip, you should carefully consider the period of the New Year according to the Chinese lunar calendar. New Year is the longest and most solemn holiday in China.
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... Folk holidays: 1st day of the first month of the new year according to the lunar calendar - Spring Festival, New Year according to the traditional calendar. The 15th day of the first month of the new year according to the lunar calendar is the Lantern Festival. The 2nd day of the second month of the lunar calendar is the Dragon Festival. The end of the second month or the beginning of the third month according to the lunar calendar is All Souls' Day. 5th day of the fifth month according to the lunar calendar - the Holiday of the beginning of Summer. The 7th day of the seventh month of the lunar calendar is the Festival of the Double Seven. The 15th day of the eighth month of the lunar calendar is the Moon Festival, Mid-Autumn Festival or Harvest Festival. The 9th day of the ninth month of the lunar calendar is the Double Ninth Festival.
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Spring Festival 春节 Spring Festival (Lunar New Year) is celebrated at the end of winter season, ahead of spring. It is accompanied by pasting paired paper inscriptions on both sides of the entrance to the house, the room is decorated inside with popular New Year's paintings. On the days of the holiday, mass performances are organized: lion dances, dragon dances, round dances of "land boats", performances on stilts. On this day, red prevails everywhere - the color of the sun and joy, as evil spirits are afraid of red. According to an established tradition, the Chinese on this holiday should fully pay off their debts, purchase new clothes, make general cleaning in the house, arrange a magnificent family feast, bring gifts to spirits, give children red envelopes with happy money. After mutual congratulations, the New Year's feast began. In the north of China, dumplings were the main New Year's ritual food on the New Year's table, in the south - sweet dumplings made from rice flour, resembling silver ingots in shape.
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Yuanxiao Festival. Qingmi Festival. The Yuanxiao Festival is called the Lantern Festival. It coincides with the first full moon of the new year. On this day, they eat "yuanxiao" and admire the festive lanterns. Yuanxiao is made from glutinous rice with a sweet filling. They symbolize the happiness of a close-knit family. In the evening, lantern fairs open in many cities, fireworks, and “yange” round dances are arranged. Since ancient times, people have commemorated their ancestors on the Qingmi holiday, and now they organize events in memory of the fallen revolutionaries and fallen heroes. On this day, their graves are put in order. The Qingming Festival is also called Taqingze, a day of walking on the first greenery. The Duanwu holiday is associated with the memory of the ancient Chinese poet and patriot Qu Yuan. On this day, it is customary to arrange boat races on the rivers that resemble a dragon in shape and eat “zongzi” (rice wrapped in reed leaves). On the Zhongqiu holiday, people made gingerbread from flour and brought it as a gift to the god of the moon. At the end of the ceremony, the whole family ate the gingerbread, which symbolized well-being in the family.
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Peony Festival During the Peony Festival (April 15 - 25), gala concerts, exhibitions of peonies, paintings, lanterns, peony cultivation seminars, festive banquets are held. China also hosts the International Calligraphy Festival, the Confucius Festival, the Shaolin International Wushu Festival, the Folk Torch Festival and the Kite Festival, the Water Festival (Po Shui) every year. Many national minorities have kept their traditional holidays. The Dais have a “Water Festival”, the Mongols have a “Nadom”, the Yans celebrate the “Festival of the Torch”, the Yaotians celebrate the “Danu Holiday”, the Bais arrange the “March Bazaar”, the Zhuangs have song competitions, the Tibetans celebrate the Tibetan New Year and the harvest festival " Vango.
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Chinese Cuisine Chinese cuisine, like Chinese civilization, is more than five thousand years old. The cult of food among the Chinese is huge. Breakfast is mandatory in the morning, and lunch is from 12 to 14 o'clock. At this time, it is not recommended to disturb the Chinese, it is better to eat with them. There is no single Chinese cuisine, it is very diverse. Conventionally, culinary China can be divided into four large regions: Beijing, Sichuan, Shanghai and Canton. It usually starts with a cold meat appetizer, followed by fish or seafood, hot meat or poultry, vegetables, and soup. The fish is served whole and should not be turned over. It is believed that otherwise the boat of the fisherman who caught it may capsize. Chinese cuisine is specially designed for chopsticks, which are easy to pick up small pieces that form the basis of dishes. Rice is served at the table anyway. In northern China, steamed noodles and buns may be served instead of rice.
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Beijing Cuisine 北京菜 Beijing or northern (imperial) cuisine traditionally uses mutton in dishes, as well as sesame (butter, grains, dough). They prefer to season their food with spicy rice vinegar and cook vegetables in a sweet and sour sauce. Peking duck is one of the traditional dishes. The duck is dried, soaked in soy sauce and fried. The finished dish is cut right in front of you by a waiter in white gloves. A piece of duck with a crispy crust, cucumber and onion slices are served on a transparent pancake. Another popular dish is "poor chicken". The chicken is stuffed with champignons, cabbage, onions, herbs, wrapped in lotus leaves, covered with clay and fried in the oven. The clay crust is broken with a small hammer.
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Shanghai and Sichuan cuisine 上海和四川菜 Shanghai cuisine is famous for its variety of soups, fried ravioli, seafood, hairy crab, eel in garlic wine, fried noodles with shrimp. Sichuan cuisine is very spicy, fragrant with aromas of garlic, dill, coriander, anise. Popular dishes are: frog legs, smoked duck in tea leaves, king prawns with garlic, tofu (sour soy cheese) with pepper, chicken with peanuts. The main requirements for food in Cantonese cuisine are fresh ingredients and a minimum of seasonings. Restaurants serve Cantonese rice, shark fin soup, and exotic dog, snake, and turtle dishes.
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Tea drinking culture文化喝茶 Tea drinking culture is a Chinese tradition. Tea has been drunk in southern China for more than two millennia. In the 9th century, tea came from China to Japan, then to Korea. And tea came to Russia from Asia through Siberia. In 1567, Cossack chieftains who visited China described a Chinese drink unknown in Rus'. A century later, tea appeared at the royal court: Ambassador Vasily Starkov brought it as a gift from the Mongol Khan. Almost all Chinese also like to drink coffee.
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Sights of China China is a country of numerous historical monuments. More than 240 monuments of world importance are under state protection. 24 cities with rich historical and revolutionary traditions have been declared protected. The country has 29 cultural and natural attractions included in the UNESCO Register of World Heritage Sites. In terms of the number of unique monuments and natural areas that are part of the entire world heritage, China ranks third in the world, second only to Spain and Italy.
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… The sights of China include: the ruins of the capital of the ancient kingdom of Koguryeo and the burial places of its rulers (north-eastern province of Jilin); 3 tombs of the emperors of the Qing Dynasty and their ancestors (Northeastern Liaoning Province); the palace complex of the first and second emperors of the Qing dynasty (Liaoning province).
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In Beijing, they usually visit the Great Wall of China, the Summer Palace, the Temple of Heaven and the inalienable miracle of China - the Peking Opera. Shanghai is famous for the Temple of the Jade Buddha and the most famous entertainment center Paramount Hall (“Gate of Hundreds of Joys”). Numerous medieval buildings have been preserved in Nanjing, including the Ming city wall, temples and pagodas, as well as the mausoleum of the first president of the Republic of China, Sun Yat-sen. The Badaling, Mutianyu and Simatai sections of the Great Wall of China are located 80 km northwest of Beijing. In the ancient city of Xi'an there is a unique museum of terracotta figures of warriors and horses from the tomb of Emperor Qinshihuang, and near Zhoukoudian there are unique archaeological sites included in the UNESCO cultural heritage list - the site of the discovery of fossil remains of the earliest forms of man.
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There are more than 100 well-preserved garden and park ensembles in Suzhou, created by many generations of imperial dynasties. To the southeast of Beijing is the famous Mount Taishan - one of the revered shrines of Taoism, the temple of Confucius and the architectural and park complex of the Yanshenggong residence. The city of Pingyao is included in the UNESCO World Heritage List and is famous for the ancient city wall (1370), the Zhengguosi Temple with the wooden pavilion of Wanfosi (X c), the Shuanglinsi Temple (571 g) and Qingxuguan (657 g) and many monasteries. The main attraction of the city of Lijiang from the UNESCO World Heritage List is a street lined with multi-colored stone slabs - Sifang Square - one of the centers of the Silk and Tea trade routes of antiquity.
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The journey along the ancient Silk Road starts from the city of Chang'an (Xi'an) and passes through Central Asia to the eastern coast of the Mediterranean Sea. Tourists will be able to visit the three famous canyons of Xinjiang, the Yangtze River, Mount Emei in Sanxia and the Jiuzhaigou State Nature Reserve. You will get acquainted with the Famensi temple, where the ashes of Buddha Shakyamuni are kept; the cave temples of Mogao and Binglingsy, the caves in the Maijishan mountains; the outpost of Jiayuguan - the end point of the Great Wall of China, the lamaist monastery of Taersy, the ruins of the ancient city of Gaochang. Along the "Silk Road" there are Qinghaihu Lake, Xinjiang's Tianchi Lake, Bainbuluk Nature Reserve, a wind turbine in the Karamay Desert. ruins of Moguychen (city of devils).
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On the territory of Hong Kong there are the Zoological and Botanical Gardens, the beaches of Repalz Bay, Deep Water Bay and Stanley. Tsim Sha Tsui (Kowloon Peninsula) - here is the cultural center of Hong Kong - the Space Museum, the Museum of History, the famous Peninsula Hotel and the Walled City Park
