Thursday, June 27, 2019

Food of China

Food of China

China is a vast Country with a geographical area of 9.597million sqkm where 1.39 billion people live in 23 provinces, 4 municipalities and two special administrative regions. The food and culture varies amongst Southern-Northern-Western-Eastern China. North and West people like to eat wheat food, such as dumplings noodles and East South people always eat rice. In Zhejiang province, Hangzhou people like to eat rice, light and little sweet food, but east west people in Zhejiang like Spicy food. It’s so variable. Different provinces have different food habits.

Gujarati are fond of Chines food of soups, manchurian, noodles, chilli paneer, fried rice at home. But when traveling to China they carry a belief that Chinese Food in China is not tasty and mostly non vegetarian. As usual, they carry home food of khakhra-ganthia and sukhadi in their bags. In reality, unless they explore the dishes of China, they can’t know the truth. In fact, Chines do eat non-veg food but their non-veg dishes at home have 80% vegetables. Common man in China earns RNB 10000/month, therefore, can’t afford non-veg meal everyday. If one is open to the taste of China, the Chinese vegetarian restaurants can serve varieties of dishes to the veggies at reasonable price.

Different provinces and regions have different food habits in China.

People in Southern China (e.g. Guangdong province and Hong Kong/Macau region) like eating fresh vegetables every day. Due to aquatic products accounting for a higher proportion, they prefer fresh-water fish and fresh seafood. Many people have the habit of drinking morning tea and eating midnight snack. They eat 3-5 meals a day. Their dietary expenditure is big, however, their cooking skill and aesthetic ability in cooking is strong.

Most people in Northern China (e.g. Beijing city, Shandong province and Mongolia) eat three meals a day, predominantly eat pasta, from time to time eat wheat, cereals and rice. Common food there are: steamed bread, noodles, corn congee, pancake, vegetarian dumplings and steamed buns.

Main food for people in South-West of China (e.g. Sichuan province, Yunnan province and Tibet) are rice and glutinous rice. Wheat, corn, sweet potato, broad bean, highland barley, buckwheat, soybean, red millet and sorghum are their preferences as well. Food in South-West of China are generally spicy.

In Mid of China region (Hunan, Hubei and Henan provinces), rice is thestaple food. Part of the mountain like to eat sweet potato, cassava, banana, potato, corn, wheat, sorghum and so on. They are good at making vermicelli, glutinous rice cake and bamboo rice.

Typical cities in Eastern China region (Shanghai city, Zhejiang province, Jiangsu province and Taiwan), people mainly eat rice, seldom for flour and grains. Three meals a day are with equal portion of meat and vegetables, as well as sufficient fruit. Their taste is mostly light, generally the combination of dishes, soup and staple food. The rice bowl from Eastern China is small and the dish plate is large. The tableware is delicate.

People of North-West China (Gansu province, Shanxi province and Sinkiang) usually eat corn and wheat, and also other coarse cereals, such as millet and naked oats etc.

People of North-east China (Jilin province, Liaoning province and Heilongjiang province) eat  staple food made of cereals, rice and wheat. Sorghum rice and sticky bean buns are the most distinctive cuisine. Their favorite vegetables are: chinese cabbage, potato, soybean, vermicelli, cucumber and mushroom. People in north-east of China love to eat white meat, fish, shrimp and exotic animals, with oily and salty taste as preference.

Eight is their lucky number, therefore, if you try the eight course veggie meal of China, you may feel complete with your trip to China. It starts with Kalimeris and walnuts with black fruffle and braised spring bamboo shoot chickpea mash with toon sauce; followed by Fijian style steamed 18 ingredients soup; yellow zucchini mash with mushrooms crackers basil tomato sauce; pan fried black porcini mushroom with white asparagus beans and tofu; seasonal cattail vegetable with bamboo fungus sweet beans and nostoc with corn potato puree; chefs house made maitake patty with kalimeris sesame oil sauce quinoa and orange baby carrot; Stone pot toon leaf black truffle mushroom mixed rice satay mini mushroom. It finishes with vanilla coconut icecream with wheat cake and chocolate cashew. Can you stop your mouth from watering?

8 July 2019

1 comment:

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