What is the importance of Chinese food
Chinese food culture
The Chinese old proverb says: What food is the god of the people or in Chinese "Min Yi Shi Wei Tian". China has a long and progressive food culture. What is the Chinese lunch or dinner like?
China is a huge country with a large population made up of many nationalities. It would be difficult if we wanted to report on the eating and drinking habits of the Chinese people in general, because every nationality and region has its own habits. It is said, e.g. B. that the use of chopsticks (chopsticks made of bamboo or wood and steel or porcelain spoons are used for eating) is a Chinese peculiarity. By and large that's true, but in reality it's a Han habit. But if you travel to Inner Mogolia and eat with shepherds, you are expected to cut off a piece of the mutton, which is served whole, with a knife and then be with your hands.
Different types of chinese cuisine
Chinese cuisine has been developing for thousands of years. It consists of the Gongting kitchen, the dishes that are normally eaten in the Imperial Palace. There is also the guanfu cuisine, the dishes that are normally eaten in the circles of civil servants and different regional cuisines with the respective local specialties. A well-known cuisine is Shangdong cuisine, Guangdong cuisine, Fujian cuisine, Zhejiang cuisine, Hu’nan cuisine, An’hui cuisine, and Sichuan cuisine! Chinese cuisine has an extensive range of materials and places great value on the combination of colors, smells, tastes and the use of ingredients, which results in excellent culinary art and a rich cultural diversity. Most of the time, the dishes are prepared in small cubes that are pleasant to eat.
The Chinese, old and young, men and women, use the chopsticks very skillfully. Foreigners often wonder about it. But that is no wonder, since the Chinese have practiced this every day from an early age, repeatedly encouraged by the adults, three times a day, a thousand times a year. Many foreigners who travel to China are also able to use their chopsticks with great skill and want to eat with chopsticks instead of a knife and fork.
How do you hold Chinese chopsticks?
Breakfast is simple in China. In general, porridge (made from various types of grain), soy milk, steamed wheat rolls (mantou), sesame rolls (shaobing), fried wheat flatbreads (youbing) and salted additions are eaten. In southern China, on the other hand, For example, in Guangzhou City, it is common to eat cake and drink tea.
You can find out more about the Chinese breakfast here.
Lunch is more plentiful. The main foods here are rice, steamed rolls and noodles, with one or two other dishes and a bowl of soup. Most people eat in canteens because it is more convenient and cheaper than in restaurants.
Dinner is the most important meal and is eaten together by the whole family. Because most women now work, it goes without saying that all family members prepare dinner together. Sometimes the man cooks instead of the woman.
There is a lot of cooking on weekends and holidays. In northern China, jiaozi, stuffed meat pockets, are usually prepared, similar to Italian ravioli. In southern China they get fish or chickens and also cook two or three dishes made from fresh vegetables. The whole family often goes to the restaurant for something to eat.
But it's best to eat at the Spring Festival. The Spring Festival is the New Year celebrations according to the Chinese calendar. There is already a party on New Year's Eve, and all family members come to the “family dinner”. The dishes are prepared in a wide variety of ways: short roasting on both sides with little fat (jian), roasting in boiling oil (zha), brief roasting with ingredients and little fat with constant mixing and turning (chao), braising on a small fire with little liquid (dun), steaming (zheng) and baking or grilling (kao). Then the dishes are in a beautiful color scheme, fragrant and tasty, on the table. Whether the food is plentiful or not is determined by the number of dishes and soups. Four dishes and one soup are already considered a plentiful meal.
The Spring Festival is also celebrated on the Chinese calendar from New Year's Eve to the 15th day of the first month of the New Year. According to Chinese tradition, on this last holiday - the moon is full in the sky - every family eats sweetly filled dumplings made from glutinous rice (Yuanxiao) and lights differently colored lanterns to welcome spring.
The wok plays an important role in Chinese cooking.
Tea culture in China
China is the home of tea. Chinese tea culture has a long tradition and is comprehensive and profound. Over the course of thousands of years of Chinese history, not only has a great deal of material culture been gathered about planting and making tea leaves, but also a great deal of spiritual culture about tea.
Alcoholic beverages in China
China is one of the ancient states that produce alcoholic beverages. In the age of the "Longshan culture", in German the Drachenberg culture, the natural fermenting wine was created. Then the technology developed, with which one first saccharifies the grain and then turns it into alcoholic beverages. In the pre-Qin Dynasty era, "Qu Fa Liang Jiu," a means for making alcoholic beverages, appeared. After the Han Dynasty, a technology developed with which "Qu" can be made. Grape wine was introduced in the Donghan era. Medicinal herbal brandy was developed during the Song Dynasty. During the Yuan Dynasty and the Ming Dynasty, the brandy introduced by Arabia, which is made by distillation, occurred. The Chinese alcoholic culture looks back on a long tradition.
Alcoholic beverages are used for the memorial service, the meeting with allies, for victory celebrations and other public activities, as well as for the wedding and memorial services, for the greeting or the farewell. Chinese alcoholic culture also has a rich connection with poetry and traditional opera.
The ten best types of alcohol in China
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