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Chinese Cooking: Sauces & Spices

Chinese Cooking Utensils
There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of family.

Qing Dynasty Palace Food and the Full Manchu-Han Banquet
During the Qing Dynasty (1644-1911) there were all kinds of palace banquets. Grand banquets were held for a number of reasons; when a new emperor came into power, when the government changed its title of reign, when a war was won, for the Spring Festival, or for special birthdays. Fish, deer and pork were very important food in the Mancu's daily life.

Famous Snacks at the Temple of Confucius in Nanjing
Nanjing's snacks have a long history, and the Temple of Confucius is the origin of Nanjing's snacks and also the place where most of the snacks with a district local flavor are to be found.

The Cooking Techniques of Chinese
The Chinese steam food in woven bamboo trays that stack one atop the other. The beauty of this system is that several foods cook at one time , saving fuel.

Teahouse In Sichuan Province
China has the best teahouses in the world and Chengdu has the best teahouses in China."

Eight Cuisines
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.

Chinese Tea Guide
Tea is made from the leaves of the Camellia Sinensis plant, native to China and parts of India. Tea was supposedly discovered by Shen Nong (the Divine Farmer), sometime around 2700 BC. First mention of tea is found in the famous herbalist's "Book of Plants," which says: "When the Divine Farmer was tasting the plants of the kingdom, each day he would eat 72 kinds which were poisonous, but when he had tea, he was cured."

Chinese Dining Etiquette
"A Chinese dinner host will not expect a visitor to know all the traditions associated with a Chinese meal. But the visitor who knows some of them will gain 'face' and give 'face' to his host!"

Chinese Tea Culture
Of the three major beverages of the world-- tea, coffee and cocoa-- tea is consumed by the largest number of people.

Eating in Xi'an
People visiting Xi'an must be surprised by the numerous historical sites and interesting places, as well as being left with a deep impression of the food of the city.

First State Banquet
On September 1, 1999, Beijing Hotel officially offered the "First State Banquet." This is the first time in half a century for the hotel to demonstrate the dishes of the first state banquet celebrating the founding of the People's Republic of China. It aims to enable ordinary people to experience the grand event 50 years ago when the Chinese people are celebrating the 50th anniversary of the new China.

Noodles (Miantiao)
Noodles are a form of staple food very popular among the Chinese. They can be made either by hand or by machine and, by the way they are made, are divided into "cut noodles" or "dried noodles." Made in whatever way, they may be of different widths, varying from ribbons to threads. As a prepared dish, they can be served warm or cold, dressed with chilli oil or not, eaten with fried bean sauce, port or chicken sauce, duck chops, soup of any concoction and what not.

Roast Duck(Kaoya)
The Beijing roast duck is a dish well-known among gastronomes the world over.

Xinjiang-Style Cuisine
Xinjiang Uygur Autonomous Region is inhabited by many ethnic groups, and Xinjiang-style food is characterized by roast mutton, kebabs, roast fish and rice to be eaten with the hand.

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