special cuisine

In China, if some people are very interesting about Chinese food culture, they will do not eat in famous restaurant, because is very expensive and taste just so so, the one point just give you experience, they will more time to eat in some small and famous special cuisine, so in here I just use 30sec to introduce 4 very special cuisine.

Introduce Traditional Chinese Rice-pudding

 

Rice-pudding from dragon boat festival, in this day, Chinese people will be eat Rice-pudding, because of to commemorate Qu Yuan.




Introduction of Qu Yuan

According to history book “SHI JI",QU YUAN who is The Spring and Autumn Period minister. Chu Yuan [Qu Yuan ] (340-278 b.c.), the chief poet in the Songs of Chu, was a member of the ruling house, a statesman and diplomat.

Qu yuan was one of the greatest Chinese romantic poets; China is one of the earliest famous poet and a great statesman. But Chu Yuans comet-like success incurred the jealousy of his fellow ministers, who slandered and intrigued against him.

Because the favour of qu yuan's lost king and fired office. After some ups and downs in his career - because he was recalled to every banished, only once again become court rebuffed confounded. During that time, his country is in danger. Failed to heed the advice of Qu yuan, the king's a meeting with the king of chu silly chin (shaanxi), the most powerful military nation, during that time, he held the chin, troops and died in captivity. His son, new king, not revenge death, his fathers and he a humiliating the enemies of peace. However, it did not stop chin aggressive design on, Qu Yuan, he has begun his exile due to his political defeat, live long enough, see his country's capital, rape, ruined his chin the conquering army in 278 b.c. At that time, qu yuan is already a has more than sixty, the old man to fall of the Qu Yuan capital is the final blow his patriotic hope. He does not seem to have long survived his diaster, for the next we hear of him is that he had drowned himself in the river Mi-lo. As the first known great poet in China, Chu Yuan has been called the father of Chinese poetry and has become, in the opinion of some, a national culture hero.



How to make Rice-Pudding

material: Glutinous rice two jins of half, green beans, two jins of about half a catty of wild-pigs, spices, salted duck eggs, mushrooms, dried shrimp five apply adequate amount, dry convoy, Yunnan ham meat is right amount, rice-pudding leaves (leaves) a kilo, which a small salt-water grass.

Another: the preparation with scissors a kitchen

step1: Green bean: cold water to immerse in advance before night, and the next day to rub hands grabbed Green bean, green bean skin will flake. Remove about half of the almost as mung bean skin, add oil, little salt s.

step2:mushroom: hot water, soak overnight in advance when soaking in a hot water into puts a bit of sugar, can take out flavor.

step3: Rice-pudding leaf and salty water grass: early night on pot hot water to boil a weakened was taken, the dumplings, and cute leaves on with a clean cloth a piece of the two sides to wash (words, can be boiled lazy long point, then rinse, but cook together for a long time, also the fresh fragrance the bamboo got didn't), then put cold water soak overnight. Set aside.

step4: Before use wild-pigs: cut with five spice, a little chunk of soy sauce seasoning salt marinate twenty minutes.

step5: Wash eggs: half cooked, with small spoon, cut the meat salted duck eggs dig out, again half-and-half patent.

step6: Rice: washed bubble five minutes, pour out the water, put little salt, little sugar oil.

Eggs Fried shrimps

Eggs fried shrimps are very normal food in China, not only this dish entropy, but also cook is very simple.

1. To prepare material, include: EGGS, shrimp meat, salt, food oil, essence of chicken

2. Clean the shrimp meat, mixing the eggs and join a little salt and essence

3. Join food oil in pan than put shrimp meat to fried, may be 2 min, take out shrimp in plate.

4. Put food oil in pan than join mixing eggs in pan and fried, maybe 1 min than put shrimp meat together.

Chinese Cold Dishes

Hot FOOD before try Cold dish plz when in restaurant.

why should eat cold dishes first, there are three reasons:
1. whet the appetite, Dine order, we should start with appetizers, than eat cold dishes and eat hot food, soup, so Cold Dishes can help people more interesting to eat follow hot food.
2.don't wait hot food to waste time, because hot food you might be wait 10 min or long time, but cold dishes is very fast and you can eat cold dishes to wait hot dishes.
3.Cold Dishes can help you more easy to understand this restaurant style, so in the last time you will be more choose.

Introduce Guangzhou food culture

"Eating in Guangzhou" that is truth, Food industry in Guangzhou in China has always been the best and a large number of experienced hundred years and its old and new boutique, tradition and innovation, a famous dishes, flavor of food stalls, famous name to enumerate. Drinking tea, drink soup is a feature in Guangzhou, also becomes a kind local unique culture.




Guangzhou cuisine is in Guangdong main body and representatives. Cantonese cooking methods have 21 kinds, especially in fry, fry, stewed, fry, boil, stewing, buckle etc to grow perceptibly, pay attention to the temperature; produce dishes notice color, aroma, taste and shape. To clear in the taste, fresh, tender, and crisp primarily, exquisite clear and not light, bright and not common, tender and not born, oil but not greasy, seasonal strong, summer and delicate, the emphasis on the bowels to full-bodied.



Guangzhou people love soup is notoriously, Guangzhou people either at home or in restaurants diners, first consider not on what food, but what soup. In the banquet on "soup" is always sing leading role.

Guangzhou soup has developed into a local special culture contains full-bodied, if not expensive soup, sheet is the pot cooking for several hours, is enough to make soup sweet thick alcohol fresh. "Heaven first soup" Ming Chao "pigeon", old fire swallowing yan is particularly famous soup.

Eating in Gunagzhou

Cantonese Food, one of the four major food styles in China originated right here.

Fish filets in hot chili oil

Fish filets in hot chili oil materials:


Fresh one fish, bean sprout, one lettuce, little Apium graveolens and some caraways



Seasoning:

Chinese prickly ash one handful, dry chili section one handful, salt one spoon, chicken essence one small spoon, pepper one small spoon, starch one tablespoon, ten slices ginger slices, onion segment 6 section, cook wine 50ml, broad bean paste one tablespoon, chili powder, one egg and water 1, 500 ml
How to cook this dish:

1. The fish fillets into a thin, then use the pepper, egg white, cooking wine, five slices ginger, three pieces Onions, starch and salt for salted 20 minutes

2. Fry pan just pour some oil when hot, then add the remaining ginger, garlic slices, one and a half of prickly ash and one and a half of dry chili section sauté, stay fragrance after coming out into the bean sauce. Stir together

3. Then into the pot about 500 ml water (1 bowl or so), add fish bone head together after the boil, boiling fillets into hot 2 minutes to the rest of the onion, add, can turn the heat down.