Chinese Food (Introductions to Chinese Culture)

Chinese Food (Introductions to Chinese Culture)

Junru Liu

Language: English

Pages: 154

ISBN: 0521186749

Format: PDF / Kindle (mobi) / ePub

This illustrated gastronomic tour traces the development of the unique food and drink culture found in China. From ancient to modern times, the Chinese have celebrated an epicurean lifestyle, believing that food is not just meant to fill the stomach, but that an abundance of food denotes good fortune and that knowing what, and how, to eat is crucial to health. Liu Junru explores the traditions surrounding cooking and eating in China, distinctive regional variations, the development of advanced culinary techniques and new dining trends. Chinese Food will be of interest to all those with an interest in the origins of this popular cuisine, now enjoyed in every part of the world.

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giving a rather strong touch to the throat. The heavy fermented oolong such as Baihao Oolong makes for an orangecolored drink with the sweetness and fragrance of ripe fruits. In general, northern Chinese prefer the strong and fragrant huacha (flower tea), or red (black) tea; the people south of the Yangtze River cannot live without Longjing, Maojian or Biluochun; people in the southwestern provinces are used to the pure and rich Pu’er; and people of Fujian and Guangdong like to use oolong to make

water, thus keeping the fragrance of tea sealed inside. With some literati and refined scholars at the time directly participating in the design and making of the pots, these pottery pieces combined poetry and rhymes, paintings, seal impressions and sculpture into one, possessing very high artistic and functional value. The reason that the porous zisha pots became famed throughout the land after the Ming Dynasty has to do with changes in tea-drinking practices. At the time, drinking tuancha, or

dehydration process, so people like to eat foods with strong base or with a slight bitter taste, such as the bitter gourd or leaf mustard. In the fall, high calorie foods and hot and spicy foods should be had more often. In winter, high calorie but heavy tasting foods are a good supplement; salt intake can be adequately increased to assist the digestion of meats. Five tastes in harmony, with flavor as the top priority, bringing direct pleasure to the tongue. At the same time, it is a good

Laws and policies on protecting national ecological security have been drafted and implemented. Left: For more than a decade, the fast food industry of China has been increasing by 20% annually. Many well-known international names in fast food met with astounding success in China. (Photo by Ling Long, provided by Imaginechina) Right: Starbucks Coffee bought Western dark coffee and all kinds of lattés into the China market where tea culture prevails. (Photo by Zhou Junxiang, provided by

li together is the yan. The Chinese have had earthenware zeng since the late Neolithic Age. After the Shang Dynasty (around 17 th to 11th century B.C.), there appeared zengs made of bronze. Food containers had their divisions of responsibilities as well. Among remaining artifacts, besides the plates and bowls, which differ little in function from today’s versions, there are also the gui, fu, dou, dan, bei and more. The gui is Tools of the Trade very much like a large bowl, with a round mouth

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