Chinese cuisine is rice, noodles, Peking duck, chisanchi, turtle soup, dumplings (jiaozi), sushi, rolls, mushu pork, fish, and a lot of traditional and exotic food. These delicacies, as well as many others, are recognized as a local landmark of China and are its hallmark.

Culinary masterpieces from several Chinese regions are collected in the national home and restaurant cuisine of the country. Also in the culinary dishes, a set of traditions (canons) and the recipe for cooking dishes of the ancient Huaqiao diaspora, originating in the Neolithic era, can be traced. Over time, different regions of the country have developed personal taste preferences, based on climatic conditions and court fashion. Over the years, new products and recipes have appeared in Chinese cuisine that came from other countries (Japan, Vietnam, Korea, Thailand), and some traditions associated with cooking have also been revised. The traditional cuisine of China differs markedly from the culinary masterpieces of other territories in a characteristic feature inherent in various nationalities or social classes.

Hot liquid dishes in the form of clear soups are very popular in the country. To prepare the broth, the Chinese use chicken, beef or pork.

Chinese chefs are very skillful in decorating national culinary masterpieces. To give the dish an authentic look, they use various greens, as well as yellow, white and black flowers. The traditional delicacies of the country are very tasty and perfectly absorbed by the human body, as well as very healthy.

On this page of the site section, we have specially selected for you simple step-by-step recipes with photos that allow you to get to know the culinary dishes of China better. Thanks to the described cooking technology and pictures, you can learn step by step how to learn how to cook Chinese dishes at home. Each of the dishes is easy to prepare. In addition, the finished treat turns out to be quite satisfying and appetizing.

Recipes with step by step photos

• Meat in sweet and sour sauce

Description

Chinese cuisine, which has a certain specificity and philosophy (five tastes), is one of the oldest in the world. This concept covers a huge number of territorial cuisines (8 directions), but the most common and authoritative are Cantonese, Jiangsu, Shandong, Huaiyang and Sichuan. Within the framework of the article, we will try to give a brief description of Chinese culinary masterpieces, introduce them to the traditions of their preparation and features.

Each of these cuisines has differences depending on the climate, geographical location, history of development and the prevailing lifestyle of a particular region. For example, stewed or fried dishes are very popular in Jiangsu cuisine. In Sichuan province, most dishes are baked. In most regions, a different method of cooking is used: drying, pickling, canning, salting, and pickling.

Having studied the culture of China, you can find that a lot of things in this country are associated with five elements that symbolize the cardinal points, seasons, colors, tastes, each of which has 5 components.

What are the 5 flavors of food in China:

1. Sour.
2. Spicy.
3. Sweet.
4. Salty.
5. Bitter.

The listed gastronomic tastes are the main ones, and there are also three auxiliary taste qualities of food in the country (herbaceous, amber and fragrant smack).

In the culture of the Celestial Empire, they treat their history, traditions, and folk cuisine, which is no less revered, with great respect. The Chinese culture of cooking originated over 5,000 years ago. The modern cuisine of the Celestial Empire continues to preserve local traditions and great love for ancient origins and traditions.

The famous ancient Chinese philosopher Confucius taught the basics of cooking 25 centuries ago. The recipe for cooking dishes of the eminent sage has been preserved and is very popular today, not only in the homeland of the philosopher (in the town of Qufu), but throughout the world.

There are about 8 varieties of Chinese culinary dishes (cuisines), namely:

• Cantonese, which is known for its crispy and spicy dishes made from different types of meat (goat, lamb, snake or snail) and offal;
• Anhui, containing products of marine origin, mushrooms, local vegetables and herbs;
• Fujian, characterized by special notes of aroma and sweetness (mushroom delicacies, bamboo shoots and others);
• Jiangsong, famous for its original and soft bouquets of flavors and represented, for example, by salted poultry (chicken, duck), crystal pork legs, pork meatballs and crushed crab shell;
• huanese, whose dishes have a different color palette and an oily texture (carp squirrel, steam herring);
• Szechuan (spicy and fatty), known for preserving natural tastes, as well as mastery of knives during cooking (among the dishes of this variety, little, tofu, Szechuan stewed pork, tongbao chicken and others are especially popular);
• Shandong, whose dishes have an unusual taste (hot liquid food from shark fins, roast duck or the Chinese delicacy "swallow's nest");
• Zhejiang, famous for its fresh taste and delicious aroma (fish in sweet and sour sauce, shrimp and pork with zongzu or lotus root powder).

In addition to these dishes, dishes of Hong Kong, Malay, Singaporean, American, and Pakistani cuisines are popular in China.

Chinese people love and revere their cuisine very much, so they eat various local spices and meat of animals grown in their homeland. But the main diet of the Chinese since the development of agriculture has been and continues to be plants that give grain.

Masters of national Chinese cuisine have a very high status along with important officials of the Celestial Empire. According to one of the ancient legends, the founder of the Shang clan once made his court chef the prime minister.

In ancient Chinese chronicles it is said that the set of products needed for soup symbolizes harmony. Many of the local philosophers in their statements have repeatedly said that cooks are worthy of imitation, since the ruler is obliged to adequately feed his people.

Ancient Chinese dishes were carefully regulated by law. For example, the emperor was allowed to eat lamb, beef and pork, and the ministers were allowed to eat only lamb.

The diet of the Sui Dynasty included cow, ram, elk, pig, chicken, hare, partridge, and pheasant meat. In addition, the known genus fed on fish such as sturgeon, carp, bream, as well as turtles and snails. From plant foods, this dynasty preferred to eat bamboo shoots, celery, leek and fern leaves, mustard seeds, legumes, reed roots, as well as duckweed, taro or pondweed. From the fruit assortment, peaches, plums, watermelons, melons, citrus fruits, grapes and jujube were present in the diet.

Features and secrets of cooking Chinese cuisine

The features and secrets of cooking the best Chinese dishes at home are not as intricate as they might seem at first glance. Therefore, traditional delicacies can be prepared at home. To understand the essence of each local dish, you need to immerse yourself in the technology of preparing a particular culinary masterpiece.

They say about traditional Chinese cuisine that it was formed a very long time ago. To date, there are more than 20,000 varieties of food in the Celestial Empire, although this statistics may be underestimated. Since the country has a huge range of various original and classic dishes, master classes and special schools for teaching the art of cooking national food are very popular in China. It is assumed that the more complex the food, the healthier and more colorful it is.

The famous Confucius assured that the meat component of the dish should occupy approximately 1/3 of the total mass of the dish, and he assigned 2/3 to vegetables and fruits. According to the philosopher, for the main dishes of Chinese cuisine, it is necessary to cut the ingredients into slices or small cubes. At the same time, meat, fish and poultry should be made the same size as a set of vegetables. The Chinese people are guided by these rules to this day.

Combinations of different types of dishes, popular not only in the Celestial Empire, but also in European countries, were first recommended by Confucius. One of his famous sayings is: "There is no bad and tasteless food, since every delicacy must be served at the table in the best possible way so that it can nourish not only the body, but also the spirit." East Asians fully agree with this phrase.

Chefs and culinary experts in China believe that in order to prepare a delicious traditional or unusual dish, certain proportions (meat and vegetables) and heat treatment features must be observed, which include 2 main stages that are closely related to each other. The principle is fast cooking and a large flame. Moreover, the first moment is very important to observe for each local dish.

The kitchen of each Chinese restaurant and cafe is equipped with a special oven, where the flame rises from one burner by 35-40 centimeters, and the temperature reaches approximately 300⁰С-400⁰С. From another hole on the stove the heat does not rise too high, and from the third the fire breaks out too weakly. Each method of heat treatment of components involves the use of one or another flame and its intensity. The Chinese make some delicacies for a couple, and therefore it is very useful to use them during a diet or in the presence of certain diseases (diabetes or gastritis) on the recommendation of doctors.

Undoubtedly, treats in China are very tasty, bright, exotic, fragrant and beloved not only in their homeland, but throughout the world. A beautiful type of delicacy is most of all inherent in portioned cold dishes and snacks. Each of these dishes is unique and colorful, as it shows a magnificent pattern or theme that is inherent in this country.

The beauty of the local mountains, trees, birds, flowers, fish, animals, and insects are perfectly combined in one plate to give the eater a lot of pleasure and benefit from the process of eating. For each set of Chinese dishes on the menu, an even number of dishes are offered, for example, 4, 6, 8 or 10 - this is how it happened in the country. As one Chinese proverb literally says: "2 plates are for hospitality, and 3 plates are like a turtle."

The desire to always reach an even number of dishes once again suggests that the Chinese in their culture strive with all their might to achieve peace of mind and achieve ideality in everything.

The history of the origin of the national cuisine of China

The history of the origin of the real national cuisine and culture of China (northern and southern) begins 5000 years ago. The technique of preparing traditional delicacies is an integral part of the development of the ancient civilization and cultural heritage of the country.

Moreover, the northern cuisine is quite high-calorie and fatty foods (boiled or fried dumplings, noodles, soup, etc.), while the southern one is famous for its spicy, fresh and savory dishes (rice, vegetables, seafood, sushi, rolls, and others).

It is known that the People's Republic of China occupies a huge territory, the climatic conditions of which are different. In one part of the country there is a subtropical, and in others a tropical, subarctic or temperate type of climate. In addition, the great country is known for high mountains and endless plains, lakes and rivers. For this reason, all kinds of delicious delicacies are found or grown in the PRC, namely, vegetables and fruits, plant and animal foods, and spices.

This people has its own tradition of eating. For example, women, men, old people and young people should sit at the table in a strictly defined sequence. In China, as in most Asian countries, wooden sticks are used instead of cutlery.

Historically, the most populated regions of the country have tried to find the most economical ways to solve issues related to the search for food and fuel resources. In this regard, the Chinese developed their own recipes and special ways of processing raw materials by crushing, making special models of frying pans (woks) and weaving original baskets from bamboo fibers so that several dishes could be cooked in them at the same time.

Most of the ingredients are marinated or soaked before heat treatment in order to speed up the cooking process. In this regard, prepared food in China retains the nutritional qualities of the original products to the maximum.

The Chinese food culture differs markedly from the Western or Eastern European one in that the people of China do not eat milk in its pure form, and also practically do not use butter, because the Chinese organism simply does not absorb lactose molecules.

Prepared food in the country is characterized by interesting tastes and peculiar smells due to a rich set of elements, such as soybean sauce, fresh ginger root, soy shoots, mushrooms, sweet and hot peppers, garlic, green and Chinese onions, star anise, peanuts and other ingredients.

It is mentioned that the first collection of recipes was created by the artist Ni Zan during the reign of the Li Qing Dynasty. It described in detail the various methods of cooking seafood (octopus, squid, jellyfish, shellfish, shark fins, shrimp and others), poultry, mushrooms, and protein cereals (barley, oats, rye and wheat). The cookbook also describes recipes for sauces, salads, sweet pastries, desserts, alcoholic and non-alcoholic products, as well as traditional drinks. In addition, the collection contains options for dishes for which it is necessary to use petals and seeds of various flowers (chrysanthemum, lotus), frogs and snakes.

Translated into Russian, one of the Chinese proverbs says: "There is no inedible food in the world, but only bad cooks." It is no coincidence that among the Chinese in Cantonese (imperial) cuisine, such dishes in which boiled snake meat appears are very popular. Locals believe that the exotic delicacy has a positive effect on overall health and does no harm.

Name of the treat	Description of the dish
Pork meat in sweet and sour sauce	The national delicacy is available in absolutely all menus of restaurants and cafes in China. It consists of pork, vegetables, tropical fruits (pineapples) and natural ketchup.
Jiaozi, goubuli, shaomai, baozi (Chinese dumplings)	The well-known dish has many cooking ideas that use different fillings (more than 200 options). Street and homemade food can be eaten both boiled and fried.
Salad "Broken Cucumbers"	The dish consists of fresh cucumbers, chili peppers, garlic, cilantro and parsley.
Gabajou	The exotic name of the dish hides lean pork (chicken or beef) meat, tomato paste, soy sauce and spices. Served with a side dish of corn and rice, as well as fresh vegetables.
tea eggs	Fragrant traditional New Year's delicacy includes many options for tea marinades, in which chicken eggs are boiled for at least three hours to achieve the effect of "marbling".
Salad "Harbinsky"	The famous hearty and juicy salad contains funchose, Pekinka, as well as other vegetables (cucumbers and carrots), seasonings and marinade.
Meat in Sichuan	For a spicy delicacy, which is cooked over high heat, pork or beef, ginger root and many spices are used.
Shrimps with asparagus	Useful delicacy non-calorie food that is steamed. It consists of seafood, asparagus and green oil.
Pig ears with cucumber	For an East Asian delicacy, smoked or boiled animal ears, fresh vegetables, peanuts, and spices are used.
Meat string	For delicacy, you need beef, fresh vegetables, soy marinade, starch and spices.

In fact, this list of signature dishes can be continued for a very long time, because in the cuisine of the Celestial Empire there are many recipes for original and classic dishes that are easy to cook at home or order with home delivery. Also very popular in China is a business lunch that can be bought to take away.

Among the traditional and inexpensive homemade delicacies, you can also add stewed or fried eggplant in sweet and sour sauce or batter, noodles in pineapple, rice with vegetables or eggs, beans, cabbage, zucchini, rustic salad, and many other delicacies.

By the way, many of the traditional dishes of the PRC can be safely prepared even for children, vegetarians or pregnant women, because some delicacies are low in calories (tofu bean curd or jusai cream cheese and others), do not contain meat or spicy seasonings. Despite this, ready-made meals are very nutritious and incredibly tasty.

Today, Chinese street food is very popular in the country. Schoolchildren are its main fans, although sometimes you can meet a passerby of a very respectable appearance who does not disdain to feast on street fast food. The good thing about this quick meal is that you don't have to wait long because the food is already cooked. They mainly make street Chinese semi-finished products in a special mobile cart, which makes it possible to sell them everywhere.

The most sought-after fast food bought on the street are:

• spicy soup malatan, consisting of fish meatballs, cabbage leaves or funchose;
• circles of squid, which are supplemented with chopped red edible seaweed (nori) or mashed dried fish;
• spicy squid, grilled with a lot of spices and hot sauce;
• barbecue (a small dry kebab), in which only vegetables mainly appear;
• cakes, for the preparation of which it is necessary to use puff pastry, and then any products from the menu can be wrapped in the finished dish at the choice of the client;
• funchose spicy-sour, also consisting of various vegetables (sometimes meat) with the addition of spicy sauce;
• chicken (duck) legs are usually simmered over low heat, and then placed in a flatbread and poured with ketchup (at the discretion of the buyer).

This list of Chinese street dishes prepared in haste is far from complete. In fact, in the Middle Kingdom there are a lot of street fast food items that you can enjoy and satisfy your hunger. The menu of mobile carts includes, for example, such national fast food as lyangpi, deep-fried poultry meat, baose, tanhulu and many other dishes for every taste.

Traditional first courses

Traditional first courses in China are mainly prepared with veal, chicken, pork or other types of meat broth. The meat component adds a certain taste and richness to hot food, but soups cooked in vegetable broth are also very popular in the country.

What hot dishes are popular in China:

1. Bouillon with funchose. Hot food is very easy to prepare. You can also use regular pasta instead of rice noodles.
2. Fish soup with mushrooms and vegetables. A tasty and healthy delicacy is prepared quickly and turns out to be very light and unusually tasty.
3. Chicken soup with shrimp, vegetables and noodles. In addition to the vegetable set (bell pepper, leek, carrots and garlic), you need to use champignons, ginger root, a little soy sauce, sesame seeds (sesame), and spices for the dish.
4. Lagman soup. A thick, rich Central Asian dish is prepared according to different recipes. The main constant component in the dish is homemade noodles, which must be made by hand.
5. Shanghai soup. To prepare the first course, use chicken breast or loin, vegetables, cognac, chopped herbs and spices.

This short list of hot Chinese dishes is by no means complete, since in fact it can be continued indefinitely. Other hot dishes are also worth noting, for example, meat broth with pork meatballs or pork ribs, beef soup with asparagus, egg, potato, pea and bean soup, rich meat broth with dumplings, pork soup and chrysanthemum petals in earthenware , as well as other first dishes.

The so-called transparent soups are very actively used in the country. To prepare a special base decoction, poultry or chicken bones are used, as well as veal or pork. During the day, the Chinese eat hot dishes more than once, but always at the end of the meal.

Meat and fish dishes in China

Meat and fish dishes in China are as popular as hot meals. The secret of the country's huge population lies in the observance of centuries-old culinary traditions, equated with art, which have a positive effect on the life expectancy of the Chinese.

In the Celestial Empire, along with poultry meat products, chicken offal is very popular, sometimes more often than the meat itself. In addition to chicken, pork is eaten in China, and beef and lamb are cooked only in those provinces where Muslims live. Instead of a fresh piece of meat, the Chinese sometimes use preserved meat, such as salted or smoked. Based on the positive feedback from the local population, the best product in the country is considered to be such a ham, which was aged for 100 days in a weak haze.

No less popular in China is sea fish and seafood. This is because the missing minerals and vitamins in rice - the main food of the Middle Kingdom - the Chinese get more from marine products prepared in different ways.

What main dishes can be cooked in the walls of the house:

• pork with vegetables;
• beef fried in a pan (wok);
• chicken feet;
• meat with a fish flavor;
• chicken (breast) in sweet and sour sauce;
• gan fan (mutton dish);
• chicken breast in pineapple sauce;
• milk in batter;
• pollock in orange sauce;
• cod in Chinese;
• tan su yu (sweet and sour candied fish);
• flounder in Chinese;
• fried carp in Peking style;
• steam roll from pike perch;
• fish fillet with mushrooms and others.

Basically, dishes are fried in pork lard, chicken or duck fat, as well as in vegetable oil (sesame, walnut or soy).

Ready-made national delicacies from fish or meat differ both in taste and in external data, namely: elasticity, crunchiness, flexibility, sliminess, pleasantness, stickiness, gelatinousness, juiciness, lightness or fat content.

Salads and cold appetizers

Salads and cold appetizers in China are very original and require finely chopped components, such as squares, sticks or thin straws. Experienced chefs are masters of the art of cutting food, so they can easily chop vegetables in the form of hieroglyphs, for example, for the annual festival of Chinese cuisine, a buffet or a gala dinner.

The method of fine cutting of ingredients helps to save more time when preparing a particular dish and preserves the useful properties of the products, their color and taste. Spices and herbs are added to dishes at the end of cooking. The Chinese actively use sesame (sesame) seed oil, as this product is an excellent dietary supplement.

Quail and chicken eggs are revered in the country, so they build large poultry farms in which quails and other birds are grown. In the country, eggs are fried in a very original way according to their own recipe, adding a lot of oil to a hot frying pan to give the dish a crispy crust and splendor.

What is eaten in China as salads and cold dishes:

1. Beef (pork) tripe. The famous Szechuan cold appetizer is made from minced meat tripe, chopped peanuts, cilantro and red dressing.
2. Turkey spring rolls. For dietary stuffed treats in the form of small rolls, rice paper must be used.
3. Vegetable mix. Oysters are used for salad, as well as fresh cucumbers, cauliflower and white cabbage, carrots, onions, celery stalks and spices.
4. Eggplant caviar. The delicacy consists of ground eggplant, garlic, soy sauce, lemon juice, oil, herbs and spices.
5. Aspic. The Chinese version of the cold appetizer is made from pork knuckle and wine and soy sauce are added to the dish.

In addition to the listed culinary delights, in China they love sushi with rice and mushrooms, Peking duck, national wonton dumplings, chicken hee, Kung Pao chicken, fresh freshwater fish, centennial egg, rice porridge tribute or damizhou, stuffed pancakes, and There are also many other equally delicious dishes.

Vegetables and fruits of Chinese cuisine

Vegetables and fruits are also very common in Chinese cuisine, because without them it is impossible to cook many traditional dishes. Treats are prepared in special woks, practically without oil, steamed or canned.

As a vegetable preparation, the Chinese use almost everything that grows in the country, such as Beijing cabbage, hot and sweet peppers, potatoes, mustard seeds and leaves, carrots, fresh herbs, ginger root, garlic and onions.

From this palette of vegetables in China, chefs and housewives create real culinary masterpieces. The local people not only prepare vegetable dishes or fruit desserts, but also perfectly combine fruits with meat, fish, sweets, resulting in excellent original delicacies. Such food is loved not only by adults, but also by children. By the way, little sweet teeth prefer to eat apples or tangerines cooked in caramel sauce, and many other sweet desserts.

What local fruits should definitely be tried by a tourist:

• jackfruit;
• durian;
• wampi;
• kiwi;
• cabosu;
• longan;
• litchi;
• kumquat and others.

You can find the secrets and recipes for preparing Chinese delicacies from the above elements on our website in step-by-step recipes with photos.

The most popular sauces and spices in China

The most popular sauce and spice in China is soy sauce and weisu, as these components are added everywhere and everywhere, whether it is the first, second course or salad. Also in China there are many other equally well-known elements and flavor enhancers, which we will discuss in this section.

At the sight of Chinese spices and sauces on the shelves of supermarkets, many buyers simply do not understand for which dish it is appropriate to use this or that seasoning. For this reason, some domestic consumers are hesitant to buy Asian spices and spices.

For convenience, especially for you, we have collected in the summary table the most popular seasonings and marinades of the Middle Kingdom, which you can use.

Spice "Malacien"	Noodles and meat dishes.
Spice "Weijin"	A very popular spice in the homeland is added to almost all dishes at the very end of cooking.
Fragrant oily seasoning-sauce "Laoganma"	Pretty spicy marinade made with soybeans, chili and sesame oil. The component perfectly complements meat, fish and poultry.
Ginger Butter Sauce	Meat dishes and various salads are flavored with sauce.
Bread mix	Seasoning is sold in two forms (spicy and neutral). The product is ideal for marinating meat, fish and other seafood.

In addition to the above ingredients, in restaurants and cafes of the Middle Kingdom, various alcoholic products are added to food in the form of moonshine, cognac, vodka, yellow rice wine or a dessert analogue. Also in the menu of restaurants you can find dishes that have added a little ginger wine, vegetable and paprika oils, as well as garlic oil.

Very often, the Chinese add white and black peppers, hot paprika, ginger powder or root, onion, garlic, cinnamon, star anise and nutmeg to delicacies. It is worth noting that the use of all kinds of spices and sauces adds a special taste to the delicacy.

But still, many Chinese prefer to put seasonings not in the dish itself, but on the edge of the plate or dish, so that each eater can independently season the food with seasoning at their own discretion and taste.

Flour products, desserts and sweets

Flour products, desserts and national sweets of China outside of China are not as widely known as at home. And it’s completely in vain, because in the Celestial Empire there are a lot of beautiful and unusual sweets for a Russian or foreign layman, which are definitely worth a try.

The Chinese, unlike the inhabitants of Europe or Eastern countries, almost do not consume such bakery products as pizza or shawarma. But on the other hand, this people has many dishes in which there is unleavened or sweet dough with all kinds of fillings. It is noteworthy that in the country it is not customary to finish the meal with dessert delicacies or sweet pastries, since this food is eaten as a regular dish. Sometimes, at the end of the festival in China, only tea and some fruit can be offered.

What flour, sweet and dessert delicacies are popular in China:

1. Mantou. Small donuts from ordinary dough.
2. Baozi. An analogue of small pies, which is made from puff pastry with various fillings.
3. Chinese dumplings. A stuffed flour dish is often steamed and a wide variety of ingredients are used as fillings.
4. Sweet pork in sugar caramel with candied fruits.
5. Rice cake.
6. Sweets "tan". Sweet yummy is prepared with the addition of fruits, nuts, honey and cane sugar.
7. Sweet pastries "bin" or "su", as well as "moon gingerbread", which are hard on the outside, but tender and soft on the inside.

Of course, to enjoy authentic Chinese delicacies, you need to visit this amazing country or cook this or that dish yourself. It is not necessary to live in this country in order to stock up on the necessary set of delicacy components, since most of the ingredients can be purchased at local supermarkets. Therefore, every housewife can create a Chinese dessert in her kitchen to pamper loved ones with delicious pastries.

Beverages

Drinks in China are very original, starting with unusual tea and ending with alcohol. The Chinese cannot imagine their day without at least one of the 18 favorite varieties of non-alcoholic or alcoholic products.

Top 18 most loved drinks (traditional and outlandish) in China:

1. Tea with pudding bubbles, jelly and pearl milk.
2. Tieguanyin is a flower-fruit-berry tea, which is the golden mean between black and green hot drink, which has a yellowish tint.
3. Fragrant tea from chrysanthemum flowers. A hot herbal drink is extremely useful and is a medicine that can normalize cholesterol and ease nasal breathing during a cold.
4. Soy milk is practically the same protein shake made from yellow wheat beans.
5. Canned coconut milk. Canned very sweet thick drink is made from coconut pulp, water and sugar.
6. Refreshing and soothing summer drink called Suanmeitang. The drink is made from sour varieties of plums, licorice root, hawthorn, osmanthus and salt.
7. Cocoa with unusual additives. Whipped salted cheese and rock salt are also added to the dairy product to tease the taste buds.
8. Yunnan. A type of Chinese coffee roasted with a small amount of cinnamon that gives off a very pungent odor.
9. Distilled water C100 with grapefruit, lemon and other fruit flavors.
10. Fruit and milk drink Wahaha Nutri-Express. A hybrid of fruit juice and milk that tastes like low-fat milk or a light fruit smoothie.
11. Tonic salty sparkling water with a mint and lemon tint.
12. Kvass. The Russian people contributed to the creation of the amber drink. Sweet low-alcohol products have become cult in many regions of China.
13. Tonic tea based on honey and mint. Herbal tea is sold in a paper bag or in a tin.
14. Xinjiang - black moonshine, also called beer, infused with nuts.
15. Chivas is a popular youth energy drink based on Scotch whiskey and green tea.
16. Qingdao is a very unusual weak beer with a pronounced malt bouquet, which is sold in 62 countries.
17. Wine based on osmanthus (an evergreen fragrant herbaceous plant). An alcoholic product is used as a digestif in a warm or chilled form.
18. Yunyan is a liquid soupy substance, which is nothing more than rice unfiltered wine with a low alcohol content.

Of course, one should separately note the famous Chinese tea ceremony in the Celestial Empire, which is popular not only at home, but also far beyond its borders. Preparing and drinking a hot drink helps to set the brain activity in the right way, pacify and throw out negative thoughts associated with daily fuss from the head. Properly brewed drink helps to live in harmony with yourself and the outside world, as well as find peace of mind.

We share interesting facts about the cuisine of the Middle Kingdom with you in this section. Approximately 90% of local culinary exoticism is not associated with a set of products, but with the observance of certain specifics of their preparation.

A feature of the traditional cuisine of the PRC, which distinguishes it from Japanese, Thai, Korean or otherwise, is that in China the dishes are very archaic. Chinese cuisine is more than just cooking, the whole culture of a vast country is associated with it.

Food for the Chinese is not only a satisfaction of hunger, but also a whole sacred ritual. In the Celestial Empire, older people even today, when meeting, instead of the traditional welcoming speech, say to each other: “Have you already eaten?” The Chinese say of a man who has lost his job that he "destroyed his bowl of rice."

In the history of ancient China, there were various palace ceremonies that both the courtiers and the emperor were forced to obey. A certain ritual associated with eating took a lot of time. There was a certain sequence of serving this or that dish, especially the design of the table, the uniform of the court servants serving the dishes, and special music was played to facilitate the eating - all these moments were chosen not spontaneously, but very seriously.

Over the centuries-old history, the Celestial Empire has recognized a huge number of talented court cooks, who later received the rank of minister, as well as unfortunates crucified for tasteless cooked food.

In Chinese cuisine, there are 4 main canons that must be observed:

1. Preparatory work. All food components of the dish must be carefully processed. Sometimes this procedure took about 1∕3 of the time needed to prepare the dish. When cooking poultry, the chef never singeed chicken feathers, but plucked them with special tweezers. Vegetable and fruit set had to be washed several times with water.
2. Heat treatment. With a fast method of heat treatment of products, you need to spend from three to five minutes. For this purpose, a large flame and a certain type of frying pan or pressure cooker should be used. If all these aspects are observed, then the nutritional value of the ingredients can be preserved, since each of the elements of the dish should be prepared separately.
3. The use of seasonings and different sauces. If you diversify the food with these components, traditional for Chinese cuisine, then the finished dish will sparkle with new notes of taste. There are about 300 varieties of spices in China.
4. Arrangement of food by color, taste and aroma. When serving a dish, the Chinese certainly use this rule and select the ingredients so that they harmonize perfectly with each other. To comprehend this rule means to master the culinary arts masterfully.

It would be useful to recall that Chinese cuisine consists of the healthiest food in the world. This is because the dishes of the Middle Kingdom practically do not contain “heavy” or high-calorie dressings cooked with mayonnaise or cream. The main sauce in China, on the basis of which food is prepared, is soy.

Delicious and Easy Ways to Cook Modern Chinese Food

Delicious and simple ways of preparing traditional and modern Chinese food are combined in a variety of recipes that vary depending on the region of the country.

Since the creation of culinary traditions in the country, practically nothing has changed. Many local customs are so ancient that they may seem unusual or even alien to a modern layman. Despite this, Chinese chefs or experienced housewives, who have deep knowledge of the national culinary arts, unquestioningly follow them.

It is known that in order for the finished dish to turn out very tasty and good, the cook must be a real master of his craft. Among the huge number of delicacies, in order to achieve an original taste, it is necessary to correctly use different methods of processing components by combining them.

There are many important points that culinary specialists have clearly observed for many centuries. One of them is crushing the ingredients with a knife. Tearing or breaking components is also acceptable.

The method of proper cutting and frying of food is one of the important principles of Chinese cuisine. The crushed elements must be fried over high heat with the addition of oil for about 2-3 minutes. Shortly before this, you should lightly fry the chopped ginger root and allspice, which will emit an unforgettable aroma that gives the delicacy a special flavor.

Often, the Chinese fry meat or fish, as well as other components, in batter, which allows the dish to remain juicy. Sometimes fish seafood is fried whole, retaining its shape, but removing the bones. A fish cooked in this way (with a tail and head) symbolizes unity with the outside world and the end of the work begun.

Remember that every country is a small world that has its own customs, traditional and non-standard ways of preparing this or that delicacy. China is also no exception.

There are many dishes in the country, both fatty and low-calorie. But absolutely all dishes are united by their extraordinary taste, as well as exquisite notes of aftertaste. Feel free to create unique and classic culinary masterpieces at home, based on our step-by-step recipes with photos, to give your family a small piece of this great and amazing country through ready-made dishes.

In Chinese culture, and in the life of every Chinese, food plays a very important role, it is almost the main topic of any conversation. The Chinese, even at a meeting, instead of “Hi, how are you?”, They are interested in whether the person has eaten today, and I am absolutely not joking. The phrase "Did you eat today?" (你吃了吗 - Ni chi le ma?) has long been a common form of greeting.

Chinese national cuisine

It is difficult to characterize traditional Chinese cuisine unambiguously, since China is a huge country, inhabited by 56 nationalities, each of which has special culinary traditions and recipes. But that is why Chinese cuisine is so diverse and unique.

To summarize, we can distinguish two main geographical regions: north and south. The main difference is that in the north, noodles are the main dish, or dumplings (fried, boiled, steamed) and unleavened bread (mantou). In the north, food is more salty, fatty and nutritious.

In the south, preference is given to rice dishes (boiled rice, rice noodles, rice cake). At the same time, southern traditional cuisine is characterized by sweeter and spicier food.

As in other hot countries, in ancient China, pepper was used for disinfection, because at high temperatures it is difficult to guarantee the freshness of food, and in order to avoid various intestinal infections, all food was generously sprinkled with hot spices. In addition to the north and south, Sichuan cuisine is also distinguished, which is most famous for its spiciness, they serve such spicy dishes that not every Chinese will be able to digest it, but for the locals, all other food seems too insipid.

But do not think that the abundance of pepper is found only in the south, for most foreigners, almost any Chinese food will seem spicy, simply because we are completely unaccustomed to such an abundance of seasonings and spices.

In general, the Chinese are very fond of various kinds of spices, seasonings, additives and actively use them in cooking. They distinguish five basic tastes and five ingredients that are responsible for them: hot - pepper and ginger, sour - vinegar, salty - salt, bitter - wine, sweet - molasses. In the market, even eyes run wide, there are so many things that we don’t even suspect. The most popular are garlic, hot red pepper, ginger, cumin, cloves, anise and others. All this gives Chinese dishes a unique taste and aroma.

At the same time, unlike us, the Chinese practically do not eat salt and sugar. Salt replaces soy sauce, which is part of almost any dish, but they don’t particularly like sugar at all, and even more so they don’t add it to tea like we do. But they are very fond of adding various flowers and dried fruits to tea.

The advantage of Chinese cuisine is the use of a large amount of vegetables and herbs, while the processing of most of them is minimal (scald with boiling water, boil a little, steam), which allows you to save more nutrients and vitamins. In general, China has a very wide range of vegetables and fruits all year round, not only in the south, but also in the north of the country. Here and in winter you can buy tomatoes, cucumbers, zucchini, eggplant, asparagus, all kinds of cabbage and more. The locals have not even heard about conservation, why, if everything is sold fresh on the market?

Among the Chinese, the main measure of weight is one jin ( 斤 jīn), which is equal to 0.5 kg, and therefore the price of all products by weight is indicated in jing, not kilograms. Prices for vegetables depend on the season: in winter and spring everything costs a little more than in summer or autumn, it also depends on the province: cheaper in the south, more expensive in the north. Here are some examples on the market:

• broccoli - 6-8 yuan,
• eggplant - 6,
• cucumbers - 3.5-4,
• cherry tomatoes - 5,
• cabbage - 2.5,
• asparagus beans - 6-7,
• potatoes - 2-2.5,
• zucchini - 4. (all prices are in yuan, for 0.5 kg, the approximate rate is 1 USD = 6.4 yuan)

In addition to vegetables familiar to us, the Chinese eat lotus roots, bulbs and seeds, bamboo sprouts, tree mushrooms, etc. Surprisingly, many of these are very tasty!

The variety of fruits here is also amazing, in addition to the banana-oranges already familiar to us, in China you can buy papaya, dragon fruit, jackfruit, durian, lychee, mango, delicious pineapples. Many of these fruits are available in supermarkets all year round, but it is still better to buy seasonal fruits, because they are cheaper and have more vitamins.

In early autumn, the most common fruits are watermelons, melons, apples, grapes, papaya and dragon fruit. At this time, papaya and dragon fruit will cost about 5 yuan each, sometimes 10 yuan can buy 3.

From November they start selling persimmons, tangerines, oranges, the price will be approximately the same from 2.5 yuan per jin.

In February, the pineapple season begins, the price is from 4 yuan per jin, in March-April there are a lot of mangoes in China, which costs 7-10 yuan per jin (the price depends on the size, small ones are cheaper, large ones are more expensive).

Strawberries, coconuts, lychees, peaches will appear in May-June. As already mentioned above, the price is usually indicated per jin, but seasonal fruits are often sold at a so-called discount, for example, 3 jing - 10 yuan, that is, the price is indicated for 1.5 kg. Large fruits such as papaya, coconut or dragon fruit are often priced per piece. Now (April) the market prices are as follows: coconut 10/piece, lemon 2.5/piece, tangerines, apples, bananas 2.5-3 per jin, mangoes 8 per jin.

Is it true that the Chinese are omnivores?

As horrible as it sounds, the Chinese really do eat almost anything that runs, jumps, flies, and crawls. In addition to poultry, pork and beef, in some provinces of China they eat the meat of dogs and cats, pigeons, snakes, frogs, turtles, monkeys, and even rare and protected animals. It is illegal to eat rare animals, but this does not stop the Chinese, believe me. Not so long ago, the Chinese were arrested, who sold the meat of a panda listed in the Red Book, what else can I say? In the course are all kinds of viscera. In ancient times, this was due to the fact that there was not enough food for everyone, and it was not necessary to sort out, in order to survive, people ate everything they could catch. Nowadays, when it comes to exotic dishes, it is more of an opportunity to demonstrate your financial well-being. Another reason to turn to the exotic is the desire to improve your health. The Chinese believe that turtle soup will give longevity, dog meat will cure diseases, and a snake will make you smarter and more cunning. All plants that could be used in cooking are also used. So, in my opinion, they are really omnivores.

Features of eating

The Chinese have one very good habit: they have a well-defined diet from childhood. Indeed, most Chinese eat by the hour:

• breakfast from 7.00 to 9.00;
• lunch from 11.00 to 14.00;
• dinner 17.00 to 19.00.

Perhaps it is because of this that they do not have problems with being overweight. During these periods, all establishments are overcrowded. It is at this time that a large number of stalls with various street food leave the streets. The rest of the time, the establishments also work, but there is no hype, only single visitors who, for one reason or another, got behind the schedule, come to refresh themselves.

Everyone knows that the Chinese eat with chopsticks, but not everyone knows that certain etiquette must be followed. But the Chinese are completely fluent in this skill, they even have a cartoon on this topic that teaches children how to properly handle chopsticks. From what I remember: you can’t leave vertically stuck chopsticks in a plate (a bad sign and a symbol of death), you can’t lick the chopsticks, since food is taken from a common plate, you can’t point with chopsticks at those sitting at the table, knock them on the table or plate, you can’t sorting through food in search of the best piece, what you touched, then take it, and much more.

Another feature of the Chinese can be called the fact that a very small percentage of people cook food at home, most of the population prefers to eat in establishments or take food to go. Sometimes it is amazing that many women absolutely do not know how to cook or, if they know how, they will not spend time on it. Holidays are an exception, and even then not in all families. In fact, it is very convenient and cheap, sometimes it seems to me that cooking at home is even more expensive. Moreover, on every corner there are a lot of different establishments for every taste and budget.

By the way, the Chinese meal is also different from ours. If in our restaurant everyone orders a separate dish for himself, then the Chinese are completely opposite. If there is more than one person at the table, then several different dishes are always ordered for everyone. Large common dishes and separate bowls of rice or mantou are served on the table according to the number of people. Everyone takes a little from each dish. Many establishments have made special round tables with a rotating stand to make it easier to get all the dishes.

If we start our meal with a liquid (soup), then the Chinese finish it, believing that it is better for health. At the same time, their soup is absolutely not like ours, it has no meat, no potatoes, nothing that we are so used to. It's more like a viscous cloudy broth with egg, herbs, perhaps rice.

The Chinese also litter a lot at the table. Everything that cannot be eaten, such as seeds or skins, pieces of pepper is not spat out on your plate, but straight on a common table or on the floor. In general, for me personally, eating with the Chinese at the same table is not entirely pleasant, because we have completely different ideas about the correct behavior at the table, what is natural for them is bad form for us.

Unusual foods and dishes for us

As I said, the Chinese eat everything. I call it non-waste production, on the one hand, it's good that they find ways to get the most out of everything, on the other hand, it's strange when people in an expensive restaurant eat various offal or gnaw bones. One such wonderful dish, "Phoenix Claws" (泡椒凤爪 - pàojiāo fèngzhǎo), sounds pretentious, doesn't it? In fact, these are chicken legs, the ones with claws. Don't believe? See for yourself. Chicken paws marinated in various sauces are sold in stores, these are the so-called snacks or in Chinese 小吃 xiǎochī, the Chinese often gnaw them with beer. In addition to chicken legs, they also eat duck necks, paws, heads, and mutton heads, cow stomachs, there is even a duck blood dish, but I think we can do without a photo, because I personally hate to look at it, so you have to take my word for it .

soy milk products

I don’t know if this is true or a myth, but the Chinese consider lactose intolerance as a national feature. Most of them do not consume the dairy products we are used to, instead they eat soy cheese and drink soy milk. For the most part, they are unaware of the existence of products such as kefir, fermented baked milk and cottage cheese. Foreign cheeses, butter and yoghurts are very expensive and not everyone can afford it. In the morning, the Chinese often drink soy milk, and various dishes are prepared from tofu (soy cheese).

For the most part tofu(豆腐 - dòufu） a harmless and sometimes tasty dish, but there is one of its varieties - chhou tofu (stinky tofu - 臭豆腐 chòudòufu), the smell is really nauseating. It cannot be expressed in words, it must be felt, but the stench is really terrible.

Canned Sunhuadan Eggs (松花蛋, sōnghuādàn)

This dish is also called "thousand-year" or "imperial" eggs. For its preparation, duck or chicken eggs are used. The shell is coated with a special composition of ash, lime, salt, soda, plant leaves and left in a special place where air does not enter, to ripen for 1-3 months. After the eggs are thoroughly washed, peeled and ventilated. It turns out here is such an unusual dish. They say it does not smell very pleasant, but it tastes normal, but I did not dare to try it.

Weird taste buds

The Chinese are big fans of unusual flavor combinations, for example, on supermarket shelves you can find potato chips with cucumber, tomato, lime, honey and even chocolate.

Ice cream with peas, corn, beans, salty meat candies, sweet buns with beans or meat rope and much more will be familiar to them. Gourmets, in a word.

exotic

Sea urchins, swallow nests, shark fins, monkey brains, snakes, turtles and other exotic foods are quite common in Chinese cuisine, but the pleasure is not cheap. Such dishes can be tasted in many restaurants in China.

But the most extreme in this regard is the southern province of Guangdong, with the capital Guangzhou. Local taste preferences shock not only foreigners, but also many Chinese from other provinces. Despite protests by animal rights activists around the world and Chinese government bans, smugglers here trade rare species of animals that are then eaten or used in Chinese traditional medicine. Personally, I am against all this exoticism, but if anyone is interested and wants to try, then you are welcome. Here are the names of some exotic dishes:

• shark fin soup 金汤鱼翅 jīntāng yúchì,
• frog legs with chili sauce 鲜椒馋嘴蛙 xiānjiāo chánzuǐwā,
• snake and chicken soup 龙凤汤 lóngfèngtāng,
• snake meat with pepper and salt 椒盐蛇肉 jiāoyán shé ròu,
• fried snake with onion 葱爆蛙肉 cōng bào shé ròu,
• sea ​​urchin dish 海胆蒸蛋hǎidǎn zhēng dàn,
• swallow nest soup 燕窝汤 yànwōtāng,
• turtle soup 甲鱼汤 jiǎyútāng,
• braised turtle in brown soy sauce 红烧甲鱼 hóngshāo jiǎyú,
• fried frog in soy sauce 红烧田鸡 hóngshāo tiánjī,
• sea ​​cucumber (trepang) fried with onion 葱烧素海参 cōngshāo sùhǎishēn.

There is one dish, it is called “the fight of a dragon with a tiger”, its poetic name attracts many, but only until they learn that snake meat acts as a dragon, and cats act as a tiger. Ingredients are not written on the Chinese menu, and if you are completely unfamiliar with Chinese cuisine, then from the name it is not at all clear what this or that dish is prepared from. In good restaurants, of course, there should be a menu in English, but this is not always the case and everywhere. In large tourist cities, this is really easier. In small ones, most likely, you won’t find anything at all except Chinese, it’s good if there are pictures, and if there aren’t even those, then it’s really bad. In this case, it is better to have a translator with you, it can be easily installed on your smartphone.

But, by the way, the Chinese do not eat various insects in everyday life. And all these skewers with scorpions, grasshoppers, cockroaches and caterpillars, which are offered at Wangfujing in Beijing, or other cities, are nothing more than a tourist attraction. Perhaps it used to be food, but not now for sure. Although with the Chinese you can not be 100% sure.

You can talk endlessly about Chinese taste preferences, but it’s not necessary, because to each his own. Our borscht, aspic or herring under a fur coat also seem absurd to the rest of the world.

Popular food in China. What to try

Peking Duck

This is almost the first thing that comes to mind when mentioning China. Do not deny yourself the pleasure of trying a dish that has actually become one of the main symbols of Chinese cuisine. You can taste it in any city in China, and although the duck is called Peking duck, the original recipe for its preparation came from the Shandong province. In many cities there are restaurants that specialize in cooking Peking duck, and bear the appropriate name, but in an ordinary restaurant or cafe it will be no less tasty. The peculiarity of this dish is that before cooking, the duck is marinated in a special sauce of honey, jam and various spices. Sweet and crispy crust is the main highlight of this dish. Before serving, the duck is cut into small pieces, similar to plates, but they can be served whole, and then cut in front of guests. Peking duck can be tasted not only in a restaurant, but also bought in special street shops. They do not have to order the whole duck, you can take half or even a quarter.

Sweet and sour pork (糖醋里脊 tángcù lǐji）

Another of my favorite dishes that I would recommend ordering while in China is pork in sweet and sour sauce, or as it is also called tangsuliji. Small pieces of meat are rolled in starch and fried in a wok, then a special sauce is added, the finished dish is sprinkled with sesame seeds. The dish is very pleasant: tender, sour and sweet are very well combined in it, and, most importantly, it is absolutely not spicy. By the way, in some places pork is replaced with chicken, which is also good.

Marinated carp or sweet and sour fish (糖醋鲤鱼tángcù lǐyú)

This dish is very similar to pork in sweet and sour sauce, but instead of meat, it uses fish, as the name implies, mainly carp. The fish is cooked and served on the table as a whole, and to make it more convenient to eat with chopsticks, special cuts are made. For cooking, the same sweet and sour sauce is used, but the dish itself is more tender. The only negative, in my opinion, is that it is not very convenient to choose bones with chopsticks, and I have not learned how to deal with fish like the Chinese. For fish, as well as for almost all other dishes, rice must be ordered separately. For lovers of a combination of sour and sweet, I recommend trying both fish and pork.

Noodles in beef broth (牛肉面 niúròu miàn）

The signature dish of all Chinese Muslims is noodles in beef broth (niu rou mien). You can try it in almost any city in China, but its homeland is the city of Lanzhou, in northwestern China. The noodles are cooked by hand, boiled and poured with beef broth. Then greens (cilantro, onion), pieces of meat are put on a plate and spices are added. If you do not like spicy, then you can ask not to add pepper, and the broth itself is not spicy.

Noodle cooking is mostly done by men, because it is a very difficult job and strong hands are needed, at least I have not seen women doing this. The dough is punched, stretched, and then beaten on the table, and so on several times. The thinner the resulting noodles are, the more skillful the master is considered to be.

Fried noodles (炒面 chǎomiàn)

By the way, in China, noodles are not just a dish, but also a good sign. Long stripes symbolize long life, so the Chinese believe that eating it is not only tasty, but also healthy. In addition to Muslim noodles, you should also try fried noodles(chao mien). In a special sauce, the Chinese fry the noodles along with an egg, various vegetables, meat or seafood. It turns out tasty, but, as for me, too greasy.

Personally, I think that Chinese cuisine is quite fatty and therefore difficult for the stomach, but how many people have so many opinions. I once asked why add so much oil to all dishes, it's tasteless. Then a familiar Chinese woman explained that earlier, not only in ancient times, but also after Mao Zedong came to power, the majority of the country's population lived very poorly, and they could not afford the use of oil. It was considered a sign of prosperity and well-being, so now, pouring oil on the dishes abundantly, they want to show that everything is fine with them and they do not feel sorry for anything for the guests.

Baozi (包子 bāozi)

Chinese baozi are large, steamed so-called dumplings, or unleavened dough pies. Their filling can be both meat and vegetarian (various greens, carrots, mushrooms).

They are usually served with vinegar, which is also dark in color, so do not confuse it with soy sauce, and various seasonings. Baozi can be bought both on the street and in a restaurant. In China, there is even a famous fast-food chain that exclusively deals with their preparation.

Jiaozi (饺子 jiǎozi)

Jiaozi are Chinese boiled or fried dumplings. They can also have absolutely any filling, they differ from baozi in size and method of preparation.

Chicken, or gongbao chicken (宫保鸡丁gōngbǎo jīdīng)

Another famous Chinese dish is gongbao chicken. Traditionally, it belongs to Sichuan cuisine and is very spicy. I don’t eat spicy myself, but I really like the combination of ingredients in this dish (chicken, peanuts or cashews, carrots, cucumber or zucchini). When I order a non-spicy gongbao chicken, the Chinese laugh and get angry, and they always say that without hot Szechuan pepper, it becomes completely different. If you are a spicy lover, then you should try the dish prepared according to the original recipe, and if not, you can always ask to make it without pepper, you just have to say bu yao lazi (不要辣子bùyàolàzi)

Ho-go (火锅 huǒguō)

There is another interesting dish in China, it is called ho-go (or samovar). It is interesting because visitors cook their own food. Either one large container with broth or several small ones (depending on the number of people) and raw prepared foods are brought to the table. It can be various types of meat, seafood, tofu, mushrooms, vegetables, herbs. The container is placed on a heating surface, and when the broth boils, it means that it is time to throw food there. When the products are cooked, they need to be taken out and eaten with special sauces. The broth and sauces are different, spicy and not, with various additives. In fact, this is a very pleasant way to spend time in the company, and the Chinese very often go to eat ho-go, and at the same time sing karaoke right there.

"Spicy Pan" (麻辣香锅 málàxiāng guō)

For this dish, you must first choose products, as on a buffet. It can be vegetables, mushrooms, meat, seafood, tofu, and then they are cooked in a special sauce and spices. The price depends on the number of selected products. Usually the price for vegetables is one, for meat and seafood another. When you have chosen the ingredients, they are weighed, and the price is determined by weight.

Pork in fish sauce (鱼香肉丝 yúxiāng ròusī)

For this dish, the meat is cut into strips and fried over high heat, adding sauce, garlic and hot peppers. According to the most Chinese, the sauce gives the dish a fishy smell, so the literal translation of the name sounds like "fish-flavored pork." In fact, the fishy taste is not felt there, and the dish is quite tasty and interesting.

If you do not eat meat, then in China this will not be a big problem, because there are quite a lot of different vegetarian dishes, in this case you need to know the word - su 素 sù, which means lean, or vegetarian. Meat will be hun 荤 hūn. For example, you can say wo bu chi hong de 我不吃荤的 (wǒ bù chī hūnde) I don't eat meat, or show them this phrase, they will understand you and offer food for vegetarians.

Chinese desserts

As such, there are no desserts in Chinese restaurants, and in traditional Chinese cuisine, there is no abundance of sweets even in stores. In fact, the Chinese do not really like everything sweet, somehow it has not worked out for a long time. Therefore, I would say that China is not a country for the sweet tooth. Delicious sweets here are only imported. But they found an excellent and healthier substitute - fruits.

Fruit

As a dessert, restaurants often serve sliced ​​papaya with some kind of sweet syrup, or sometimes it can be other fruits, such as mango or pineapple.

Most often, a Chinese festive meal ends with a large platter of beautifully arranged fruit, although fruit can be served at the very beginning, there are no strict rules on this. Fruit plates are ordered even in bars for beer.

Street vendors sell another fruity treat, tanhulu, fruit on a stick (糖葫芦 tánghúlu) drenched in either caramel or sugar syrup. Any fruit can be used, but most often these are small Chinese apples. Worth a try for a change. By the way, the Chinese also refer to the cherry tomato as a fruit, so it can be found in fruit juices, and in sweet salads, and even on cake decoration, and in such tanhulu too.

Even before coming to China, when I went to our Chinese restaurants, I tried simply amazing dessert - fruits in caramel (拔丝水果básīshuǐguǒ, and was very surprised that I could not find them in my supposed homeland. If you are a friend, you are lucky to see them on the menu restaurant something like that, be sure to try it, it must be very tasty.

Bakery products

Pastries and cakes 蛋糕

Recently, various confectionery and European cafes have become very fashionable in China, which offer a variety of cakes, pastries and other desserts. But I can't call them delicious. Chinese cakes and pastries look insanely beautiful and appetizing, each cake is a work of art, but, unfortunately, they do not have special taste qualities. So different in appearance, they all taste the same: a biscuit, a lot of cream and fruit on top, this is where the fantasy of Chinese confectioners ends. Under the influence of the West, in recent years, the Chinese have begun to buy birthday cakes, although there was no such tradition before.

Egg cream tart (蛋挞 dàntà)

Among the Chinese, these tartlets are in great demand and are sold both on the streets, supermarkets, confectioneries, and in cafes and restaurants. The puff pastry base is filled with a delicate egg cream and baked. Such a delicacy is also cheap, from 3 yuan apiece.

Gold and silver mantou (金银馒头 jīnyín mántou)

In general, mantou is a kind of Chinese unleavened bread, but there is also a kind of dessert. Steamed buns are served with condensed milk. Buns of two colors are laid out on one dish, hence the name. Golden ones are covered with syrup and baked in the oven, they are more tasty, white buns are quite bland.

holiday sweets

Safety and cleanliness

Compared to our cafes and restaurants, many Chinese establishments look extremely unpresentable, they are not particularly clean, and a lot is cooked right on the street, the seller immediately takes the money, cuts the meat with the same hand. Plus, visitors themselves litter a lot, and it is not always cleaned properly, the only exceptions are expensive restaurants. Many first-time visitors to the country experience shock and horror, and I myself was like that. I always tried to imagine, if it's such a mess in the hall, then what's going on in the kitchen? But, to be honest, neither with me, nor with my acquaintances and friends, any food poisoning or other food-related troubles have happened here in 4 years of my life, no matter where we ate.

Most importantly, try to choose crowded and relatively clean places. If the cafe is tasty, then every day there will be a lot of people there, if the place is empty, this is already suspicious. However, the attendance of a place must be judged by time, because, as you remember, the Chinese observe the regime. If the cafe is empty during dinner or lunch, this should be alarming, but if it is empty at other times, then this is almost normal.

Personally, I have doubts about the quality of China's food products, in fact, everyone knows that this is a country of fakes, and products are no exception. Every now and then I read in the news about another scandal, then fake meat went on sale, then fake eggs, then banned substances are found in products. Sometimes the news is also broadcast about unscrupulous owners of establishments who put drugs in food in order to ensure a constant influx of customers. So you always need to be careful, because health depends on it.

When you live here all the time, it's not funny at all. Many Chinese prefer to buy more expensive but higher quality imported products. But still, I hope that not everything is as bad as it seems, and there are still at least some useful substances in Chinese products. Of course, if we compare it with home-made ones, then our products are of higher quality, and somehow everything is tastier.

Food prices

Food prices in China are completely different, it all depends on the status of the institution and the city. The cost starts from 1-2 USD per serving of rice with vegetables or noodles and goes up to infinity. Naturally, in large cities, such as Shenzhen, Guangzhou, food prices not only in establishments, but also in stores will be higher, in small towns they will be lower. The price also depends on the quality of the ingredients.

The cheapest food is from street hawkers. In addition to the fact that in every city there are entire streets and markets where food stalls are located, every day, hourly, hawkers go to universities, schools and other public places. For breakfast here for 1-2 USD you can buy a sandwich with an egg, sausage or vegetables, soy milk, boiled egg, corn, fruits on a stick. At other times, kebabs, vegetables are fried here, they sell cold noodles, various flatbreads and other snacks. I would advise you to try the local hamburger, it is called "joujiabing" (肉夹饼, ròujiābǐng) flatbread, inside of which they put fried meat with spices, very tasty and satisfying.

In seaside towns, hawkers prepare seafood and fish; in Muslim towns, various shish kebabs. In general, of course, in every city you can find very tasty and interesting dishes on the streets, and most often it is quite safe to eat street food in China. You should not be afraid to buy food on the streets, but, of course, hygiene must be observed and places chosen carefully.

It will cost a little more to eat in small cafes and eateries. But also within 2 USD you can order a portion of boazzi or jiaozi. For the same money you can buy a portion of fried noodles or rice with egg and vegetables, or with meat, but there will be very little meat. Usually meat dishes are more expensive, vegetarian ones are cheaper. In most establishments, a portion of boiled rice costs 2 yuan - 0.31 USD, you can take any other dish with it, for example, the average price for pork in sweet and sour sauce in an inexpensive cafe will be 20-30 yuan (3-5 USD), if you take, for example, eggplant in fish sauce (鱼香茄子yú xiāng qiézi), it will be less than 20 yuan.

But prices depend on the city and location of the establishment. In tourist places, everything will be about 2 times more expensive. With the exception of rice, which is served individually, portions in China are large enough for two to fill up.

In a restaurant, the price for one dish on average will start from 50 yuan and more, it all depends on the restaurant itself and the quality of service.

Recently, many buffet restaurants have opened in China. The Chinese call them establishments of European cuisine, although, in my opinion, there is no smell of European cuisine there, but you cannot call these dishes traditionally Chinese either. Everything is served there: from appetizers to desserts, often there are different seafood. The entrance fee varies from 50 to 200 yuan, but it can be more expensive.

Friends, you often ask, so we remind you! 😉, .

Do you like Chinese food? 🍛

And even if you answer “Yes, I adore her!”, It doesn’t matter, I have something to surprise you with. 😊

Chinese cuisine is not something monolithic, like, for example, Russian cuisine. Our dumplings or pancakes from Vladivostok to St. Petersburg and Sochi are about the same.

Not so in Chinese cuisine. Each area has its own favorite food. And their own characteristics. And if you love Northeastern 锅包肉 Guobao rou, no one in the south has heard of it.

In general, I have prepared a selection of the most popular dishes in different provinces. And if you are going to China this summer, then it will be very useful for you 🔥

Enjoy your meal! 慢慢吃 😊

1. Beijing: Peking roast duck 北京烤鸭 Běijīng kǎoyā

Roast duck in Peking style is hailed as "the most delicious dish in the world." It has a golden brown, crispy crust, tender meat and a sharp taste. This combination made her popular both at home and in other countries.

2. Tianjin: Baked Pork Fillet 锅塌里脊 Guōtā lǐjí

Baked pork fillet is made from pork tenderloin. The dish has a bright yellow color and a fresh delicate taste.

3. Hebei: donkey meat cakes 驴肉火烧 Lǘ ròu huǒshāo

This snack is popular in northern China. First appeared in the city of Baoding, Hebei Province. Stuff the cake with minced donkey meat and you get Luzhouhoshao. The appetizer is hearty, but not greasy, crispy and with a pleasant aftertaste.

4. Shanxi: Boiled-fried pork with mushrooms 过油肉 Guò yóu ròu

It was originally considered a dish for the elite, and then went to the people and spread throughout the Shanxi province. It is characterized by a rich golden color, soft, tender meat. The dish itself is salty with a touch of vinegar.

5. Inner Mongolia: Mongolian Boiled Lamb Meat 手扒羊肉 Shǒu bā yángròu

Boiled lamb meat has been a traditional dish of Mongolian shepherds for thousands of years. It is eaten with the hands.

6. Heilongjiang: Crispy Fried Pork 锅包肉 Guō bāo ròu

This iconic Northeast Chinese dish is made with pork. First, the pork tenderloin, cut into slices, is marinated, coated with starch paste and fried until golden brown, poured over with sweet and sour sauce. The dish turns out crispy on the outside and tender inside, sweet and sour in taste.

7. Jirin: steamed white fish 清蒸白鱼 Qīngzhēng bái yú

Since ancient times, fishermen who hunted on the Songhua River boiled white fish to greet friends and relatives in this way. Over time, this dish gained fame and became the main dish during local festivities.

8. Liaoning: Braised pork with vermicelli 猪肉炖粉条 Zhūròu dùn fěntiáo

Braised pork with vermicelli is a dish well known in northeast China and especially popular during the cold winter.

9 Shanghai: Red Braised Pork 红烧肉 Hóngshāo ròu

Red pork stew is a classic Shanghai dish. Basically, the meat is taken from the subperitoneum. In the process of cooking, it becomes satisfying, but not greasy, and very pleasant to the taste. Shanghai people, confirm!

10. Jiangsu: Braised Pork Meatballs in Brown Sauce 红烧狮子头 Hóngshāo shīzi tóu

Usually this dish is served during holidays. It consists of 4 brown meatballs, symbolizing the blessedness of life, longevity and happiness. Often served as a final dish at weddings, birthdays and other celebrations.

11. Zhejiang: fish from Xihu Lake in vinegar 西湖醋鱼 Xīhú cù yú

This dish is made from fish caught from Xihu Lake in Hangzhou. First, the fish is kept in a cage for a couple of days so that the excrement comes out. And then they cook. As a result, the fish has a very fresh, sweet and sour taste.

12. Anhui: Huangshan Chinese Smelly Bass 黄山臭桂鱼 Huángshān chòu guì yú

This dish was invented by a businessman who was returning home by boat. Because of the long journey, the groupers he was carrying began to smell bad. His wife didn't want to throw away the fish and soaked it in soy sauce and oil. Surprisingly, it turned out quite tasty.

13. Fujian: Buddha jumps over the wall 佛跳墙 Fútiàoqiáng

"Buddha jumping over the wall" is the most famous dish of Fuzhou City, Fujian Province. This dish uses as many as 18 ingredients: sea cucumber, abalone, shark fins, fish lips, ham, pork underbelly, hooves, tendons, mushrooms, bamboo shoots, etc. A multi-tasking dish: it nourishes Qi, cleanses the lungs and intestines, protects against colds, and something else.

14. Jiangxi: steamed pork in rice flour 粉蒸肉 Fěnzhēngròu

Ingredients: pork tenderloin, rice powder and other seasonings. Rice flour and meat exchange aromas, forming a delicious taste of the dish.

15. Shandong: Braised intestines with brown sauce 九转大肠 Jiǔ zhuǎn dàcháng

A classic Shandong dish. Blanch the intestines in boiling water, then fry, add additional ingredients and fry, stirring, over low heat until fragrant. With this dish, you can experience five taste sensations at once - sour, sweet, fragrant, spicy and salty.

16. Henan: 烩面 huì miàn stewed noodles

Traditional local snack made from noodles, lamb meat, vegetables and other ingredients. Well known for its wonderful taste and reasonable price.

17. Hubei: Three Mianyang Steamed 沔阳三蒸 Miǎn yáng sān zhēng

"Three steamed dishes" are steamed meat, fish and vegetables (you can add amaranth, taro, legumes, pumpkin, carrots and lotus root to taste). Thanks to meat and vegetables, the dish has a balanced composition of nutrients. Fragrant, has an original taste, fresh and non-greasy.

18. Hunan: Steamed fish heads with hot peppers 剁椒鱼头 Duò jiāo yú tóu

This dish combines the wonderful taste of fish heads with the sharpness of finely chopped red pepper and has a unique taste. It is famous for its bright color, tender fish meat and spicy taste.

19. Guangdong: white chicken cut into pieces 白切鸡 Bái qiē jī

A characteristic feature of this dish is the simple preparation without the use of additional ingredients, preserving the product's own taste. The Qingping Restaurant in the Liwan District of Guangzhou City is considered the best in cooking, so the dish has a second name - “Quingping Chicken”.

20. Guangxi: snail rice noodles 螺蛳粉 Luósī fěn

Rice noodles with snails are the most popular snack in Liuzhou city. Combines sour and spicy taste, freshness and sharpness.

21. Hainan: Wenchang Chicken 文昌鸡 Wénchāng jī

Chicken Wenchang tops the "Four Hainan dishes". It is a juicy chicken with a thin skin and crispy bones, very fragrant, satisfying, but not greasy. Yummy)

22. Sichuan: Mapo tofu ("pockmarked old woman's tofu") 麻婆豆腐 Mābō dōfu

Mapo tofu is a traditional Sichuan dish. The main ingredient is tofu (bean curd). The dish tastes hot, spicy, sweet, crispy and tender.

23. Chongqing: Spicy Chicken 辣子鸡 Làzǐ jī

Pepper is mixed with chicken pieces and sprinkled with sesame seeds. Chicken pieces are crispy on the outside and tender on the inside, with a sesame aroma and a burning taste. Try it, you will surely like it.

24. Guizhou: fish in sour soup 酸汤鱼 Suān tāng yú

Fish in sour soup is a unique dish of the Miao people. It boasts a spicy-sour taste and excites the appetite well.

25. Yunnan: Chicken and fish noodles 过桥米线 Guò qiáo mǐxiàn

A must for travelers to Yunnan. It consists of three parts: broth, rice noodles and additional ingredients. The broth has a very strong aroma: it is prepared according to a special recipe from large bones of an old chicken and Xuanwei ham is boiled for a long time.

26. Shaanxi: lamb soup with pita 羊肉泡馍 Yángròu pào mó

This snack represents the city of Xi'an. Since the reign of the Tang and Song dynasties, many Muslims have visited the city. They created this dish: strong broth, rotten meat and soft pieces of pita. For an amateur.

27. Tibet: Tibetan blood sausage 藏族血肠 Zàngzú xiě cháng

In Tibet, when farmers and shepherds slaughter sheep, they use the blood in the following way: pour it into the small intestine and boil it in water. This is how they get the famous local dish - black pudding.

28. Xinjiang: whole fried lamb 烤全羊 Kǎo quán yáng

Whole fried lamb is a famous dish in Xinjiang province. For him, they take a young fat lamb, coat it with a special sauce and roast it on fire. This dish can be found in the markets and bazaars of Xinjiang.

29. Qinghai: Stir-fried lamb dough pieces 羊肉炒面片 Yángròu chǎomiàn piàn

This tasty and nutritious dish has a mild flavor and is easy to digest. Which is very important, by the way)

30. Gansu: Lamb Hexi 河西羊羔肉 Héxī yánggāo ròu

Lamb Hexi is one of the most delicious recipes in Northwest China. It is cooked in a clay pot, which gives soft meat, red color and fragrant aroma.

31. Ningxia: steamed lamb meat 清蒸羊羔肉 Qīngzhēng yánggāo ròu

It is a common snack popular in northwest China in the Tongxin and Haiyuan regions. This delicious dish is served in many local restaurants.

32. Hong Kong: Beef meatballs 牛肉丸 Niúròu wán

Beef meatballs are a popular snack in southern China. In Hong Kong, they are juicy and long-lasting. They will take a little longer to chew than regular food.

33. Macau: bacalhau 马介休 Mǎjièxiū

Bacalhau is a popular Portuguese dish in Macau. The main ingredient is salted cod. Such fish can be fried, stewed or boiled. It is served in many restaurants in Macau and is a must try dish.

34. Taiwan: Three Cup Chicken 三杯鸡 Sān bēi jī

Three Cup Chicken is a popular dish in Taiwan. It owes its name to three components of the sauce: rice wine, soy sauce and sesame oil.

Thanks for the inspiration to the site http://www.chinawhisper.com

Successful practice!

Svetlana Khludneva

P.S. Take care of yourself!

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Chinese cuisine is popular all over the world. It usually tastes sweet, sour and spicy. You may have tried it while outside of China, in one of the Chinese restaurants. However, it may taste different, for example, others may be used. What dishes do we recommend trying while in China or a Chinese restaurant? Let's find out.

1. Sweet and sour chicken or pork.

Various variations of this dish are presented in the cuisines of Sichuan, Shandong and Zhejiang provinces. Many gourmets are attracted to this dish because of its sweet and sour taste.

2. Gongbao.

Also called Kung Pao. A spicy dish from Sichuan cuisine. It is based on fried chicken pieces, peanuts and chili peppers.

3. Spring rolls.

This dish, as a rule, is used as a quick snack and resembles the traditional Russian dish - pies, only rice paper is used instead of dough. Various vegetables predominate as fillings - cabbage, soybeans, mushrooms, etc. There are options with meat filling and seafood.

4. Fried rice with egg.

Daily dish in China. Perhaps the simplest in Chinese cuisine. In addition to rice and eggs, spices, green peas and other ingredients can be added to the dish.

5. Spicy tofu.

Sometimes called Little Tofu. Tasteless bean curd (tofu) is cooked with various hot spices. It is one of the spiciest dishes in Chinese cuisine.

6. Dumplings.

The shape looks a little different than in Russia, it can be varied, because of this it has different names - jiaozi, wontons, baozi, dim sum, etc. Filled with various fillings - from minced pork to vegetables. Steamed, baked or fried. Taste may vary depending on spices and sauces.

7. Soup with wontons.

It is a chicken soup with large dumplings. The dish is very popular on New Year's Eve.

8. Peking Duck.

One of the most popular Chinese dishes. For its preparation, expensive Chinese restaurants even hire specially trained chefs. The classic recipe implies that the duck is rubbed with honey and cooked in a special oven until the skin is crispy and tender.

However, at the moment, there are many variations of recipes - they are prepared using only fruit trees, instead of ordinary firewood, “branded” sauces, many manage to cook it in a regular home oven. Therefore, the real Peking duck, most likely, will be tasted only in China.

9. Chow Mein.

It is a regular stew with meat (usually chicken) mixed with Chinese noodles. In China, it is considered a healing dish - it eliminates digestive problems and strengthens the immune system.

10. Fried shrimps.

Almost every region of China has a different recipe for this dish - shrimp fried in flour, with various sauces, nuts, etc. Therefore, if you travel to China, we recommend trying this dish in every region.