Chinese appetizers are also referred to as cold platters, which offer delectable taste experiences for those who wish to eat it. Asian hors d'oeuvres are uniquely made in a way to which every bite will delight their diner's palate. The professional use of such limited ingredients such as different types of seafood, pressed bean curd, dried small fish and other simple braised soy foods assure the diner of gastronomical pleasure.
A typical Chinese main course consists of a source of carbohydrate such as starch, rice and noodles accompanied by a dish of vegetables, meat, fish or other items. Throughout the world it is well known that rice is a critical part of all Chinese cuisine. Though, in many parts of China, especially North China, their diet includes mostly wheat-based products such as noodles and steamed buns unlike South China where rice is more commonly eaten. Even though rice is the most important part of almost all Chinese cuisine at some etreme formal occasions it is often the case that no rice will be served; in such a case, rice would only be given when no other dishes remained, or as a token dish when the meal ended. Soup is commonly served at the end of a meal to satiate one's appetite so the guests will be filled to satisfaction.
Desserts as such are less common in Chinese culture than in Western because chinese meals do not typically end with a dessert course like in Western cuisine. Instead, sweet foods are often eaten during the meal with no seperate course for its own. For instance, the basi fruit dishes- which is a fruit dish that contains bannanas or apples coated with sizzling sugar syrup-are eaten alongside other savory dishes that would be considered main course items in the West. However, only a small variety of deserts even exist in Chinese cuisine. Many are fried, and several incorporate red bean paste (dousha)and is often eaten for breakfast. Some steamed bun items are filled with dousha; and is made into the shape of a peach, which is a important Chinese cultural symbol. Another dessert is Babao Fan which is another name for "Eight Treasure Rice Pudding" which is usually eaten by itself. Typically in chinese cusine fresh fruit, such as sliced oranges is generally eaten. Another popular choice is a type of sweet soup, made with red beans and sugar. This soup is usually served warm.
Typically in Chinese culture cold beverages are believed to be harmful to digestion of hot food, so items like ice-cold water, juice or soft drinks are traditionally not served at meal-time. Besides soup, if any other beverages are served, it would be usually hot tea or hot water. Tea is believed to help enhance the digestion of greasy foods.
Hot Pot also known as Steamboat, is a communal dish that was introduceed to Chines cuisine from Mongolia.It consists of a boiling pot of stock at the center of the dining table or eating area, while the hot pot is kept simmering, separate ingredients are being added into the pot and are cooked right there at the table.Typically the ingrediants being added are thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually dipped in a sauce and then eaten. A hot pot meal is usually eaten during the months of winter.
Rice congee is a type of porridge made with rice, that is eaten in many Asian countries including China. The word Congee come from a Malayan word originally thenit was changed later in china.To make congee rice is boiled in water, for a long time until the rice breaks down and gets a mud like texture, and becomes a fairly viscous white porridge. It can be eaten plain or with meat, babmboo shoots, lettuce and wheat gleaten. Sometimes it is eaten with meat or century egg added near the start of making the congee to give it some extra taste. When the congee is ready, tasty items like minced beef and fish is heated with the boiling congee which cooks the meat and other seasonings, such as white pepper and soy sauce, may be added.To make a sweet version of the congee you have to mix the rice congee with red beans and sugar for certain traditional festivals. Congee many time served with Peanuts, and then it is most of the time topped with scallions.
Meaning burnt- roasted pastry. It is just some layered flatbread that is baked and topped off with some sesame. It is almost always made in two flavors: savoury or sweet. According to Chinese cuisine customs shaobing is served along with huoguo (hot pot) in the winter.
The century eggis a thousand year old preserved egg. It is made by preserving duck or chicken eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, it usually depends on the method of process. The yolk of the egg is concentrated and as some of the color leaves it only a pale,dark green color exists on the yolk while the egg white turns dark brown and transparent like dark colered cola.The yolk is creamy and smooth with a strong smell and a cheese-like flavor. The egg white has a gelatinous like texture similar to cooked egg white, but it has very little taste.
It is a Northern Chinese style dumpling that is thought to be a popular street food, appetizer, or side order in Chinese cuisine. This dish is almost always served on a dim sum menu, but could be offered independently. Potsticker filling usually consists of pork ,chicken, cabbage. nappa ,spinach, scallions, spring or green onions, ginger, and sesame seed oil. The mixed filling is sealed into a small dumpling wrapper that is later steamed in a wok, and then fried until crispy on one side in a shallow frying pan. Because it is crispy on one side that is how it got its English name of potsticker as it appears to have been stuck to the pot in which it was cooked.
it is sometimes reffered to as doufu or bean curd. This food of Chinese origin, is made by coagulating soy milk, and then the resulting curd is pressed into small blocks and that is how tofu is made. When you make tofu out of soy milk the technique is similar to the technique of making cheese out of milk.