What did the Chinese eat to remain So Healthy?
Stir Fried Rice Cake with Spring Greens and Pork
Stir Fried Prawns
Fried Curry Rice - Gebratener Curry Reis
牛肉炒花椰 beef stirfry
sichuan pepper chicken 辣子雞丁
Article by Amy Huang
Eat just one cup of entree along with one cup of steamed rice and Chinese Food suddenly become good for you. To get that proportion, you'll need at least two orders of rice for every entree.
The principal food of all Chinese is rice, for although they have wheat and sell bread kneaded therefrom, yet they do not eat it save as if it were a fruit. Their chief bread is cooked rice, and they even make a wine from it which is comparable with a reasonable grapewine and might even be mistaken for it. They eat seated at tables, but they do not use table-cloths or napkins; for they do not touch with their fingers anything that they are going to eat, but. they pick up everything with two long little sticks, They are so expert in this, that they can take anything, however small, and carry it to their mouth, even if it is round, like plums and other such fruits. (see Chinese Food)
At the beginning of a meal they eat meat without bread, and afterwards instead of bread they eat three or four dishes of cooked rice, which they likewise eat with their chopsticks, even though somewhat hoggishly. At banquets, a table is placed for each guest, and when the banquet is a formal one, each guest gets many tables and to explain this I would like to recount what sort of banquets they offered us, and the way in which they were served.
The more rice you pile on, the more portions you create, and the less fat and sodium each one has. That's more like the healthy Chinese diet you think you're getting down at your local Hard Wok Cafe. For example, one of the nastiest dishes is Kung Pao Chicken. A dinner portion without the rice averaged 1,275 calories, 75 grams of fat (13 of them saturated), and more than 2,600 mg of sodium. That's about a day's worth of fat and sodium crammed into one entree. But if you add one cup of rice to every cup of Kung Pao and then divide it into two-cup portions (split it with friends, take it to work... you get the idea), each will have about 653 calories, ! 23 grams of fat (four of them saturated), and 791 mg of sodium. That's still not great, but it's much better.
The next time you cook Chinese food, don't leave the vegetables behind. Yes, vegetables are grillable! What exactly makes them taste so good? The juices stay concentrated in the middle, while the outside becomes seared with smoky flavor. So why heat up the kitchen when you can do it all outdoors?
About the AuthorAmy Huang has an interest in Chinese Culture related subjects.
THIS IS WHAT SOME CHINESE EAT
How the Chinese Eat Potatoes (Agriculture and Food)
Originated from the Andeans and characterized by its high nutritional value and wide adaptability, the potato is one of the most globally important crops today. It is now being planted in about 160 countries, with China as the biggest potato producer in the world, accounting for one-fourth of the world's total production. The production and consumption of potatoes in China will influence the potato industry worldwide. This book covers the origin, distribution, production, and consumption of the potato. Potatoes have been planted throughout China since their introduction 400 years ago. They have become the main staple food for many Chinese people, especially in the remote mountainous regions. Through the years, different regions have developed different cooking methods for this highly versatile vegetable. With increasing concerns over the ills of Western processed food, for example, French fries, potato dishes prepared in the Chinese way have the advantage of being healthy and diverse. This book serves to provide detailed instructions for their many methods of preparation.
With 2008 declared as the United Nations International Year of the Potato, the release of this book is timely, as it encourages healthy and more varied consumption of the crop, thus advancing the potato industry forward.
Contents: The Potato Crop and Its Nutritional Value; A Brief History of Potato Production in China; Potato Production Zones and Production in Different Regions in China; Functions of Potatoes in China, Various Cooking Methods in China.
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