STAPLE FOODS USED IN THE CHINESE CUISINE Rice Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many dishes. Glutinous rice ("sticky rice") is a variety of rice used in many specialty Chinese dishes. Noodles Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition. Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used. Soybeans Tofu is made of soybeans and is another popular product that supplies protein. Other products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in Chinese cooking. Wheat In wheat farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, dumplings and steamed buns. Vegetables Some common vegetables used in Chinese cuisine include Chinese leaves, bok choy (Chinese cabbage), Chinese spinach (dao-mieu), on choy, yu choy, bitter melon, and Chinese broccoli or gailan (guy-lahn). Other vegetables include bean sprouts, pea vine tips, watercress, celery, carrots, fresh mustard greens, and (Western) broccoli. A variety of dried or pickled vegetables are also eaten, especially in drier or colder regions where fresh vegetables traditionally were hard to get out of season. Herbs and seasonings Spices and seasonings such as fresh ginger root, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cilantro, parsley, and cloves are also used. To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel and dried Sichuan chillies as well. When it comes to sauces, China is home to soy sauce, which is made from fermented soy beans and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce.
Posted on: Sat, 20 Jul 2013 08:01:59 +0000
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