Types of food drink

China Group:8213

Student:Stan Maria Iulia and Neagoe Andrei

Chinese cuisine• Chinese cuisine is an important part of

Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of Chinese diaspora, Chinese cuisine has influenced many other cuisines in Asia, and formed its variation in the North America.

• The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering climate of China varies from tropical in the south to subarctic in the northeast.

• Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.

Preparation and cookingStir frying (Chinese: 炒 ; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.

Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines.

Chinese dishes • Noodles are an essential ingredient and staple in

Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.

• Chow mein (/ˈtʃaʊ ˈmeɪn/) are stir-fried noodles, the name being the romanization of the Taishanese chāu-mèing.The dish is popular throughout the Chinese diaspora and appears on the menus of Chinese restaurants.

• Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. The dish is traditionally enjoyed by Buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings until tender.

• Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. The type of noodles range from rice noodles to egg noodles.

Chinese alcoholic beverages• Chinese alcoholic beverages seem to

precede the earliest stages of Chinese civilization. They include rice and grape wine, beer, and various liquors including baijiu, the most-consumed distilled spirit in the world.

• Baijiu or shaojiu is a distilled alcoholic beverage. It is usually sorghum-based, but some varieties are distilled from huangjiu or other rice-based drinks. All typically have an alcohol content greater than 30% and are so similar in color and feel to vodka that baijiu is sometimes known as "Chinese vodka". There are many varieties, classified by their fragrance, but most are only distilled once, permitting stronger flavors and scent than vodka.

• Huangjiu or "yellow wine" is a fermented alcoholic beverage brewed directly from grains such as millet, rice, and wheat. It is not distilled but typically has an alcohol content around 15-20%. It is usually pasteurized, aged, and filtered prior to bottling. Despite its name, huangjiu may be clear, beige, or reddish as well as yellow. The Chinese form of sake, mijiu, is generally considered a form of huangjiu within China.

Dining etiquette• The Chinese dining etiquette has that youths should not sit at

the table before the elders. In addition to this, youths should not start eating before the elders start eating. When eating with a bowl, one should not hold it with its bottom part, because it resembles the act of begging. Also, when taking a break from eating at the table, one should not put the chopstick into the rice vertically, because it resembles the Chinese traditional funeral tribute, which involves putting chopstick inside a bowl of rice vertically.

• Chopsticks are shaped pairs of equal length sticks that have been used as the traditional ancient kitchen and eating utensils in virtually all of East Asia for over 6000 years. First used by Chinese, chopsticks were later spread to other countries through cultural influence or through Chinese immigrant communities.

• Chopsticks were invented in ancient China before the Shang dynasty (1766-1122 BCE) and most likely much earlier prior to establishment of the Xia dynasty sometime around nine thousand years ago. The earliest evidence were six chopsticks, made of bronze.

• The first chopsticks were probably used for cooking, stirring the fire, serving or seizing bits of food, and not as eating utensils. Chopsticks began to be used as eating utensils during the Han dynasty. Chopsticks were considered more lacquerware friendly than other sharp eating utensils. It was not until the Ming dynasty that chopsticks came into normal use for both serving and eating. They then acquired the name kuaizi and the present shape.

Bibliography

• https://en.wikipedia.org/w/index.php?search=Double+steaming+picture&title=Special:Search&go=Go&searchToken=3i9kuqpr3h3wh5osif9kamp64

• https://en.wikipedia.org/wiki/Stir_frying• https://en.wikipedia.org/wiki/Chinese_alcoholic_beverages#Baijiu• https://www.google.ro/search?q=Huangjiu&client=firefox-b-ab&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjknZu3nt7RAhVF0hoKHRyHAX0Q_AUICCgB&biw=1366&bih=659#tbm=isch&q=Baijiu&imgrc=_

• https://en.wikipedia.org/wiki/Chopsticks• https://en.wikipedia.org/wiki/Buddha%27s_delight• https://en.wikipedia.org/wiki/Chinese_noodles#/media/File:Misua_noodle_making_Taiwan.jpg

• https://en.wikipedia.org/wiki/Chinese_cuisine• https://www.google.ro/search?q=chopsticks&client=firefox-b-ab&source=lnms&tbm=isch&sa=X&ved=0ahUKEwis4YTVqt7RAhUGWywKHU1tB18Q_AUICCgB&biw=1366&bih=659#tbm=isch&q=Dining+etiquette+in+china

• https://www.google.ro/search?q=china&client=firefox-b-ab&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjWm4CQld7RAhWJBZoKHQoUBX0Q_AUICCgB&biw=1366&bih=659#tbm=isch&q=chinese+Double+steaming+tehnique&imgrc=_