Research Paper On Chinese Cuisine

Common food that Chinese heritage usually consume are peanuts, soybeans and grains. The Chinese culture believes in steaming most of their foods and only fried what is needed. They believe drinking something cold can damage and out balance their body system. When it is suppertime, everyone joins in at the middle of a table and food is served among the most important guest there, then someone signals everyone to eat. It is important for the Chinese heritage to uphold their health. The Chinese people try to keep their body well-balanced with a healthy diet. A healthy diet will aid and prevent imbalances and indigestion (Purnell, 2013).

Secondly, the ingredients in Chinese and American food are different. Chinese cuisine involves rice, flour, beans, and vegetables. American cuisine is relatively simple and mainly includes meat, bread and vegetables. For the Chinese one, most dishes include rice, because it is the main crop of many Asian countries and is used in almost every capacity. Not only steamed rice, but rice paper and noodles can be included in a meal. Second, tofu is often used in vegetarian meals, because it is high in protein. It is used heavily in regions with a tradition of Buddhism. Third, sauces are important to flavor rice and stir-fry. Soy sauce, oyster sauce, black bean sauce, and fish sauces are easy to keep on hand (Yang 3). Rice is a major staple food for

After reading this article, I’ve realized that the idea of food, eating, and even the type of food is different when compared to different cultures. Specifically, the article talks about food as an identity, as survival, as a status, as a pleasure, as a community, and as humanity. For each of these main ideas, the article gives an example of each culture and what they do differently with food. One that I though was really cool was how in China, people would rather eat unique textured foods such as Jellyfish and pig ears, instead of something that has a unique taste. After reading this, I began to thinking that this was the complete opposite compared to the American culture. This is because we will usually eat foods for taste and when we eat

Grains like rice, wheat and millet were staple items in the Ancient Chinese diet. They also ate plenty of meat including pork, chicken, duck, goose and dog. Vegetables included yams, soy beans, turnip as well as spring onions and

This is made more apparent with the customs that exist in China, for instance, their clothing choices. In China, they are particularly conservative compared to the United States. Especially for women, the clothing is very particular. Dresses should be long, they do not wear bikinis at all, and certain colors actually mean something like a certain social status or a spiritual meaning. One of the most traditional Hans clothing is described to be “usually in the form of long gown, cross collar, wrapping the right lapel over the left, loose wide sleeves and no buttons but a sash” (Chinese Clothing, n.d.). Clothing in China is usually really colorful and usually a silk resembling material. Chinese food is not the steriotical meal such as rice with some chicken. Cuisine is influenced depending on the location in which it is made. Along with its great variety, the main style is supposedly Cantonese, which is mainly stir fried dishes. Szechuan is a popular one as well relying mostly on peanuts, sesame paste, and ginger and it is also well known for its spicy flavors (Zimmermann, 2017). Going deeper into China’s customs would be their holidays and traditions. Their official holidays include: New Year's Day, Chinese New Year (Spring Festival), Qingming Festival, May Day, Dragon Boat Festival, Mid-Autumn Day and National Day (China Holidays, n.d.). Their traditions

Looking at the years of progression of food in china it started with Chinese imperial food originated around the Zhou Dynasty 11th century B.C. – 476 B.C. Although China’s dietetic culture developed and grew prior to the Zhou Dynasty, it truly flourished during the Zhou, Qin, and Han dynasties 1122 B.C. – 220. (www.china.org.cn/english/imperial/25995.) But when we look at the food today it has a mix of diversity of mix culture with the main ideas of the imperial dinning back in Zhou dynasty. We can look at food like curry which came from India and the Chinese culture took the spice and added to its food but also remembering the balance of sweet and sour and hot and spicy as well as tart. We can also look at the U.S.A and seeing the

The Vietnamese immigrant’s cuisine mainly consists of rice, noodles, tofu, fish, pork, chicken, vegetables, and vegetable oil. Rice is always involved in any of the daily meals. Green tea, jasmine tea, and pure water are the daily drinks. In daily meals, a pair of chopsticks is always an indispensable tool with most of Orient. It takes the role of a fork in the cuisine Western. Among the Vietnamese immigrant’s cuisines in the United States, noodle soup has become the highlight of Vietnamese culture. In noodle soup, white rice noodles come together with sliced rare beef or chicken, meatballs, and brisket. The broth for noodle soup is practically made by boiling beef bones, white onion and herbs, such as cinnamon, ginger, fennel seed, clove, star anise, etc., Customers are served noodle soup with jalapeno, basil, bean sprouts, and lemon. In South Sacramento, among plenty of Vietnamese restaurants, there are dozens of noodle soup restaurants concentrated in the Little Saigon Supermarket and neighborhoods. Some restaurants are Huong Lan, Thanh Huong, King, Pho Bac Hoa Viet, Pho Garden, Pho Anh Dao, Bon Mua, Ho Tay, etc. Vietnamese cuisine has become a popular choice of food, for both those who have immigrated to the United States and those born in the United States. It has enriched the American

Culture is not only reflected in the performing arts or languages, but it is also more able to reflect on the food that people under different food cultural backgrounds, their eating habits and tastes are different. Every place in this world had one or more typical foods to show its culture. Wuhan, where I grew up, is famous not only of its historical sites, like Yellow Crane Tower and Guiyuan Tempe but also famous of its characteristic snacks, such as Hot Dry Noodle, Doupi and duck necks. In these special foods, Hot Dry Noodle is the most important one because it is not only good at taste, but it also can show the culture of Wuhan that this city contains enthusiasm, wisdom, gentleness, and perseverance. In order to prove thesis, I am going to discuss the history of Hot Dry Noodles, Hot Dry Noodles in Wuhan people’ lives, and the culture aspect of Hot Dry Noodles.

There are many differences about foods between China and the United States. Many Chinese students were not adapted to America’s foods. Also for other countries’ international students. There are two simple solutions for this problem. First of all, students can eat outside. There are many different restaurants can choose, but it will be expensive for students. Secondly, students can cook by themselves. Students can use internet to study cooking, such as YouTube, “Xia Chu Fang” that is a Chinese APP and so on. Also, students can study with parents in the vacation. Cooking by themselves will cheaper than eating

Many of the scrumptious Chinese foods we devour today date all the way back to the times of emperors and palaces. These delicious foods have adapted over time, and are not at all what you would typically order at a American Chinese cuisine restaurant. In the book Fish Cheeks by Amy Tan, a Chinese family shares a traditional meal with an American family. The Americans are a bit shocked at what they found on their plates that night, as they have never seen such a unique platter. Many of traditional Chinese foods originated from the Imperial times, and some of these foods are still eaten today.

Besides explore Chinese restaurant, I also trying to cook by myself. However, compare with other Chinese students, it could be a problem for me. Not like other Chinese student, particularly who from the south region of China, they can easily get the food material from some Asia grocery stores. For me, it always hard to find something from my hometown. like I am trying to buy millet, after seeking in several Asia grocery stores, but no one sell it. I think the reason might be most of oversea Chinese are from south of China, particularly Guangdong province and Fujian province. Influenced by the food and custom they brought from their hometown, many Chinese restaurant I have found in America, their flavor are more southern, it also occurred in Chinese supermarkets. As a student who from north of China, it is not easy to find my hometown flavor in America. It is the hardest adjustment for me.

In Ancient China, the people ate healthy. The Chinese ate a lot of vegetables but the variety was small. The vegetable range consisted of Cucumbers and Soybeans, and apparently, it’s been dated that they’ve been eating that since 1000 BC. The Soybean was an important grain for the Chinese. At one point in Chinese Food History, Wine was more popular than tea, the first wine that was introduced to them was Yellow Rice Wine, also known as Huangjiu. Huangjiu is a rice wine made from water and cereal grains like rice, millet, sorghum and wheat. This type of alcohol contained less than 20% of actual alcohol, and it was aged for as long as 20 years. (Wikipedia, n.d.) Chinese people also ate all kinds of meats from different animals, however, not all could afford it so they replaced it with tofu as a cheaper source of protein. Tofu is bean curd, it is rich in nutrients like calcium, iron, high protein and has little fat. It replaced meat for the poor Chinese since they didn’t eat meat regularly, only on special occasions. They made a law that would give every Chinese person a free cup of tofu every week, I did not find any evidence of this law but tofu was still important to the Chinese and their healthy diet Tea was also common in china, and it grew wild all over China and they had plenty of it, everyone drank tea,

1. The essay was talking about the huge different between Chinese’s food and American’s food and they are totally make different foods. Chinese don’t understand how the American people are cutting food with two hands and changing the fork from one hand to the other hand while they are eating food. This is new thing and amazing thing Chinese’s restaurant people are talking too much and crowded seating which is their culture.

In the written piece composed by Hongjie Wang, “Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China” a variety of elements inclusive of the correlation between the spicy predilection and innovative characters present in the Chinese culture are discussed with consideration of the key elements of big history. In “Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China”, Hongjie Wang discusses the Big History of the Sichuan cuisine. In this discussion, the argues that the cuisine isn’t that hot, indicating this as a myth, as the spice was abandoned after the 16th century and then replaced by newly introduced peppers until today. Wang notes when the hot peppers made Sichuan cuisine spicy through giving an overview of the trade

Chinese food consists the elements of color, aroma, taste, appearance, and meaning. Many places in China have its own aroma and Chinese foods are variety. It has its own distinguish flavor. As can be seen, my favorite food sweet and sour pork is one of the famous dish. The color is bright red-orange; when the customers look at it, it makes them want to eat it. The sweetness and sourness allow the customer have bigger appetite. The sourness tends to make people to eat more when they are hungry. Moreover, the fried rice, I would like to it everyday without getting bored with it. Many people around the world also know what fried rice is and there are different ways to make it with different ingredients and