Chinese Food for Kids

Some Interesting Chinese Food Facts...

Chinese Food has become very popular in the West and chances are you are already familiar with some popular Chinese food dishes: fried noodles, sweet and sour pork, lemon chicken… there is always a Chinese restaurant nearby!

How different will the food be in China from your local Chinese restaurant back home you wonder? There are many different types and styles of Chinese cooking, so there will be differences between what you are used to at home as well as in the different regions you might be visiting in China. In this pages we will introduce you to:

Types of Chinese Food

In a country as immense as China, the diversity of its food is vast, but there are five major styles which can be attributed to the different regions from which they come from:

Traditional Chinese Food Types

Beijing Cuisine in the North: Beijing cuisine is the style prevalent in Northern China. It emphasizes light and subtle flavors and the best ingredients. This style originates in the Imperial court, so the food must be "fit for an emperor". The most famous dish is of course Peking duck and is a must on your trip to Beijing. Wheat is widely grown here in the north, so noodles made from wheat flour replace the rice. Steamed dumplings are also common.

Sichuan Food in the West: Hot and Spicy characterizes Sichuan food. Chili paste or dried chilies, garlic and ginger are some of the most common ingredients. Some of our favorite Sichuan dishes are Ma Po Tofu and Kong Pao Chicken. Chengdu will be a great place to try out some of these dishes. Also well known in Sichuan is the Hot Pot. In Chongqing, hot pot is considered a local specialty.

Hunan Food in Central China: Hunan cooking is known for its spicy zest and also sweet and sour flavors. Fresh chilies, garlic and shallots are the staples in the Hunan kitchen. Hunan cuisine relies mainly on frying, stewing and pot roasting as cooking methods. The food also tends to be more on the oily side. The Hunan Sweet and Sour Chicken or Pork are our favorites.

Fujian cooking in the East: Fujian cooking predominates in Eastern China. Famous for its clear soups, seafood dishes and subtle flavors. Both rice and wheat are grown here, so rice as well as noodles are the staples. From Fujian comes Red cooked chicken and the popular egg rolls.

Cantonese Food in the South: Cantonese is the style best known abroad as it was from this region that most immigrants to America, Europe and Southeast Asia came from, bringing with them their cooking style. Soy and ginger are the main seasonings, and their cooking relies on a great variety of fresh ingredients for flavor. Cantonese food specializes in stir frying, steaming and roasting. This is the style we grew up with at home. Some of our favorite Cantonese dishes: char siu (bar-b-que pork), stir-fried beef and peppers with black bean sauce, lemon chicken and Dim Sum of course! Some well-known Cantonese Delicacies: Shark’s fin soup, Bird’s nest soup.

The above five styles are considered the "classical" Chinese Cooking styles. Even though the above characteristics are considered typical to each type, the mixing of different regional and traditional styles, cooking methods and ingredients is so widespread, it is difficult to pin point what is "Authentic Beijing Style" or "Authentic Sichuan Cuisine" as nowadays, they all "borrow" from each other. Sweet and sour dishes for example are quite common in Cantonese cooking.

In addition, there are hundreds of local specialties and sub-styles. For example you have probably heard about Shanghai Cuisine. "Shanghai cuisine" is not a separate style of Chinese cooking per se, and it mostly reflects a combination of different styles and influences, mirroring Shanghai’s status as a cosmopolitan and commercial center.

And from all these wonderful cooking styles, each household has its very own Chinese home cooking style. Some of the dishes in the above classical styles can be very elaborate or require a lot of preparation, specially in Beijing and Fujian cooking. Chinese home cooking is in contrast, very simple and quick. We will be sharing with you some popular recipes which are simple enough to make with the kids in any western kitchen.

How a Chinese Meal is served

A typical Chinese meal is normally composed of several “main dishes” as opposed to one main dish. Normally, all dishes are set on the table at once and everybody helps him/herself to the selection. There is typically a couple meat dishes, chicken, beef or pork, a vegetable, fish or seafood, and a soup.

White rice is always at the core of the meal, and is the base for all the individual dishes being served.

Desserts are not common, a meal normally finishes with fresh fruit and in some special occasions with some other sweet like almond custard. Fortune Cookies are not really Chinese, they are an American invention, and you will not find them in China.

Cold drinks like sodas or juices are not served with a typical Chinese meal, although the practice is catching on specially in touristy areas and the bigger cities. Instead, Chinese enjoy a cup of tea or a variety of soups with their meals.

A balanced Chinese meal involves two elements: the fan element made up of starches and grains, normally white rice in the southern provinces, and noodles or dumplings in the north where wheat is common. the tsai element containing the meat and vegetable element, all cooked in a variety of ingredients and methods producing a large range of flavors.

A typical place setting includes: a rice bowl chopsticks Chinese porcelain soup spoon plate which is placed under the bowl and serves as a bone/discard plate smaller sauce dish for a dipping sauce tea cup

NTD's Chinese International Culinary Competition Backstage, Iron Wok "Behind the Chinese 9"

NTD's International Culinary Competition descends upon the heart of New York in September 2011 Follow NTD's International Culinary Competition for more info and updates Facebook ☛www.facebook.com Twitter ☛www.twitter.com Website☛www.bestchinesechefs.com The International Chinese Culinary Competition, presented by New Tang Dynasty Television (NTD), is an annual event designed to give master chefs from around the world a rare opportunity to bring their outstanding skills and artistry in authentic Chinese culinary technique to the world stage. The Competition's mission is to: Revive traditional Chinese culinary techniques and methods Promote traditional Chinese culinary philosophy and culture To introduce authentic Chinese food to the international audience Top chefs from Asia, North America, and Europe will gather at the Crossroads of the World in Times Square to compete in five major categories of Chinese cuisine. As part of a three-day event, winners will prepare a multi-course awards banquet for all special guests and patrons. By setting the standard for authenticity in Chinese culinary technique, the competition celebrates traditional Chinese cuisine and culinary culture in general. We believe a competition of culinary expertise at an international level on such a large scale is sure to become a popular destination event for New York City.

Video Rating: 4 / 5

Chinese Culinary Culture by Du Fuxiang,Li Xiaoqing(Paperback),English,2010

• Chinese Culinary Culture
• English
• First Edition
• Paperback
• gelatine plate paper

Many foreign tourists maintain that a journey to China must include the following contents: visiting historical sites and scenic spots, tasting delicious Chinese dishes and snacks, and appreciating the 5,000-year-old splendid culture of the Chinese nation. However, if a foreign friend who has no idea of Chinese culinary culture tries to taste typical delicious Chinese "food, it will not be easy, because China is very large and has many schools of Chinese cuisine. To help foreign tourists understand Chinese culinary culture, and give them a guide to delicious Chinese dishes and snacks, this book is compiled and published. About the Author: Du Fuxiang, a native of Heishan County of Liaoning Province, was born in 1944, and graduated from the university in 1968. Now Mr. Du is a member of the Specialist Committee of the Chinese Dietetic Culture Research Association, a consultant of the Tianjin Dietetic Culture Research Association, and a professional research scholar of the Chinese homologous culture of medicine and food. He worked for China Food Journal for many years ?once served as chief editor?, and worked as editor for some newspapers and publishing houses. Over the past several dozens of years, Mr. Du has. devoted himself to the research on the traditional Chinese food, traditional food culture, homologous culture of medicine and food, and the development of edible wild plants. He has published 15 books, participated in compiling over 30 books, and published more than 300 theses, of which many have won awards. His influential books include Encyclopedia of Chinese Food, Famous Restaurants of China, Chinese Famous Food Guide, Cook Book, Eating, Eating and Drinking, etc., and Encyclopedia of Chinese Food won the national excellent book award. Mr. Du has spent sever a dozens of years in compiling a book titled Encyclopedia of Chinese Health-Care Edible Wild Plants, which will be published soon.

List Price: $ 29.00 Price: $ 29.00