"The Chinese eat everything with four legs, except tables, and everything that flies - except airplanes".
What are the staples and main food types of a nation who are willing to eat just about anything? Wild animals, snake, ants, you name it. If they can find a tasty way to prepare it, the Chinese will eat it with gusto.
Here you will find staple foods and the main food types that the Chinese eat. What we tell you here is only the tip of the ice berg regarding the great variety of Chinese food. You are advised to keep an eye out for more during your China trip or take a Cuisine Tour with China Highlights to discover the variety and complexity of Chinese food.
Northern Chinese food is dominated and set apart in China by wheat-flour foods: noodles, dumplings, steamed buns, pancakes. Rice is still eaten as a staple in the north, but not as singularly as
in the south where wheat is not grown. Shandong Cuisine is the closest to Northern Cuisine among China's Eight Classic Regional Cuisines.
The North is also known for its plainer and more limited range of foods, due to limits in what can be grown in the colder climate, which is similar to northern Europe or Northern USA/Southern
Canada. Northern food is starchy, with root vegetables, and beef, lamb, duck, scallions, leeks, and garlic featuring strongly. The range of fruits is much less than in the South.
Cold Chinese Noodles are gradually gaining popularity among more and more people.
Mapo Bean Curd is bean curd set in a chili-and-bean based sauce, which is usually a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef.
Seasonings include water chestnuts, onions, other vegetables, or wood ear fungus. The taste of Mapo Bean Curd is fittingly described as numbing, spicy hot, fresh, tender and soft, aromatic and flaky.
Mapo Bean Curd is easy to find outside of China
Braised Fish in Brown Sauce is one of the most popular fish dishes loved by Chinese people.
Steamed glutinous rice is mixed with chopped chicken, which has been stir fried with mushrooms, spring onion, ginger, soy sauce and other seasonings, then
wrapped in a fresh lotus leaf and steamed for at least 30 minutes. The rice becomes chewy and the chicken tastes tender, with the flavor of the lotus leaf.
This dish is considered a graceful, luxurious way of having crabs. It is unique in Chinese food as the orange, rather than a bowl or plate, is used as the container.
When the dish is served, the orange, with its top cut off, is placed in a glass cup or a bowl. The sliced white crab meat and the golden crab roe are inside the orange and mixed with the fruit's
flesh and other seasonings.
The crab meat absorbs the fragrance of the orange. Juice from the orange removes the grease and adds an appetizing flavor. People use a spoon and take their time to savor the flavor
The dish is made by pan frying and then cooking pork belly with soy sauce. The pork is cut into 2-inch squares consisting of half fat and half lean meat.
The trait of the dish is the aroma and the tenderness, where the fat dissolves in the mouth without greasiness.
It is named after famed poet Su Dongpo of the Northern Song Dynasty (960-1127). Legend has it that when Su was banished to a life of poverty in Hangzhou he created the recipe. First he braised
the pork, then added Chinese fermented wine before slowly stewing it over a low heat.
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