Eating With The Seasons

In Chinese medicine, the body is seen as a microcosm of the natural world, waxing and waning with the movements of the seasons. The Chinese dietary tradition focuses on eating foods that harmonize with the season one is in.

Autumn, for example, is a good time for loading up on warmer, heavier foods in preparation for the winter.

Beneficial warming foods include whole grains, cooked squashes and other root vegetables, nuts and seeds, and perhaps small amounts of lean meat.

When it's cool out, we need to add more fuel to the furnace.In winter, the focus is on storing up energy, rest and meditation. Strengthening, warming foods like soups and congees (porridge) are eaten, along with immune-enhancing Chinese herbs like astragalus (pron. a-strà-ga-lus).

In the spring, the cycle begins anew. Warming and building foods are replaced by cleansing and revitalizing foods like leafy greens and sprouts to help harmonize the body with this season of rejuvenation and growth. As summer begins, the diet might consist of melons and citrus fruits, leafy greens and cool liquids.

A Special Chinese Food

Today, I want to indtroduce a special Chinese food-Stinky Tofu. I can imagine how sharp cheese tastes to someone who has never eaten it because it tastes rotten, in the literal sense of eating something that has gone bad.

Stinky tofu, which is actually a form of fermented tofu, is manufactured and prepared in a myriad of ways depending on the region where it is sold.

Same name, different food
Originated in ancient China, stinky tofu is made and consumed in different ways varied from China to the world, and the same is true of the two types of fried Stinky tofu in Changsha and Shaoxing, which are the most famous and classic in China. Stinky tofu out of Fire-fiend Palace representing this delicacy in Changsha, Mao Zedong and Zhu Rongji had been there and highly praised it, and the American journal “food” had coverage on the scene. Fire-fiend Palace selects excellent soybeans and makes them into bean curds, then mix with the prepared brine made from winter bamboo-shoots, black mushrooms and spirit that has been fermenting for about six months, eventually let it sit outside for several hours until it becomes putrid, moldy, and grey colored. Having a strong odor before cooking, it can be deep fried and served with hot sauce and pickled cabbage. Fried stinky tofu in Shaoxing is cut into bite-size cubes for cooking, marinating for six hours in summer and two days in winter with moldy peduncle. Then clean by the water, dry in the air, and pour into the cauldron. When it turns golden, it can be fished from the boiling cooking oil in the cauldron. The stinky tofu sold in Tianjin is mostly made in Nanjing style, with a mild aroma.

How it got the name
It was said that in Kangxi Emperor of Qing Dynasty, a scholar named Wang Zhihe failed in the imperial examination, and he idled in the inn, intending to go back home. However, he had no money back, so he determined to stay in the city and tried the exam again. It was a long term from the next exam, so he had no choice but to earn his life in the city. Born in a poor family, as his father opened a tofu shop in his hometown, he had begun to learn how to make tofu when he was young. Therefore, he rented a house to make bean curd by grinding soybean, then hawked along the street. In one summer, some remaining tofu that had not been sold out was going bad. When he was worried about the lost, an idea occurred to him. He cut the bean curd into pieces, found a jar and preserved by salting it. To his surprise, when he opened it several days later, a strong smell came out. He tasted it boldly, it was actually good. Since then, stinky tofu had been widely spread.

Peking Duck

If you come to Beijing, the Peking Duck can not been missed.Among China's 1.3 billion people, there's one name that first comes to mind when the words "roast duck" are mentioned: Quanjude. Ask the Chinese what a visit to the nation's capital should involve and they will tell you that two things must be achieved: climb the Great Wall and eat a roast duck at Quanjude.

The first restaurant to bear the name Quanjude opened in 1864 during the reign of the Qing Emperor Tongzhi. Due to its high standards, the restaurant’s fame spread rapidly and for many years the supply of roast ducks could hardly satisfy the demand. For this reason, the restaurant was rebuilt and expanded in 1948. In 1954 a branch (known as Hongbinlou) was opened in West Chang?an Boulevard and another in Wangfujing Street in 1959. These additions, however, still did not solve the problem, and with the opening of the Quanjude at hepingmen in 1979, it was no longer necessary to make a reservation a week in advance to taste Beijing’s most famous culinary delight.


Dietary culture
While many have heard of "Peking Duck," few realize that the Quanjude restaurant has a menu list of over 400 dishes consisting entirely of duck. Of course there are the mainstays, like the famous Quanjude Roasted Duck, Quanjude Mustard Duck Web, Quanjude Boiled Duck Liver, Quanjude Seasoned Duck Gizzard, Quanjude Shredded Duck Wing, and Quanjude Quick Fried Duck Heart. But there are also pages and pages of more unusual duck selections. There's a duck dish for every body part: tongues, livers, skin, gizzards, breasts, and the appetizing duck-feet webs. Even the duck egg is included in the menu as a dish named "Crystal Duck."

With its long history, Quanjude roast duck enjoys a high reputation among domestic and overseas consumers for the peculiar roast technique and outstanding quality. It ranks the first not only in Chinese Famous Dishes, compiled by all-China famous chefs under the organization of Ministry of Commerce in 1958, but also in Elite of Chinese Famous Dishes, published by China and Japan in 1982. In many cases, Quanjude lists the first among famous restaurants.

Chinese 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.

Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.

Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune at a Shandong restaurant in the West since fortune s aren't even indigenous to China.

Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer

Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.

If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.

Guangdong Cuisine
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.

Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.

Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".

Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.

Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.

Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added

About Chinese Wedding Feast

It is ceremonious and busy of Chinese wedding. In the wedding day, the host will prepare abundant cate for the guests.The Wedding Feast is one of the main Wedding Costs in wedding. Certain types of Chinese food are commonly served at the Chinese wedding banquet, which include fish, roast suckling pig, pigeon, chicken cooked with red oil, lobster and desert bun with lotus seeds stuffed inside. The pronunciation of fish is the same as "abundance", meaning the newlyweds will have plentiful of wealth. Roast suckling pig is usually served whole, a symbol of the bride's purity (virginity). Pigeon implies peaceful future. Chicken also means phoenix, cooked in red oil to symbolize the wish for a prosperous life ahead for the newlyweds. Lobster is literally called "dragon shrimp" in Chinese. Having lobster and chicken together at wedding banquet indicates that the dragon and the phoenix are hormones together, and the Yin and Yang elements in this family is balanced.

Some of Chinese wedding banquet menu:
Barbecued Whole Suckling Pig
Braised Stuffed Whelk
Stir Fried Sliced Scallops & Prawns
Braised Shark’s Fin w/ Crab Meat
Braised Sliced Abalone
Deep Fried Crispy Whole Chicken
Stir Fried Lobsters in Supreme Soup
Steamed Whole Fish
Fried Rice w/ Shrimp & Pork
Braised E-Fu Noodles
Sweet Red Bean Cream w/ Lotus Seed
Fancy Cakes

Some of photos:

Barbecued Whole Suckling Pig


Deep Fried Crispy Whole Chicken


Steamed Whole Fish

Have A BBQ

It is not too hot or too cold in Autumn, so, it is time to go out for a trip or have a picnic. Having a BBQ is a good idea at this season.Invite your friends, dirive your beloved car, take the delicious food with you, enjoy the sun of Autumn... Is it so comfortable and agreeable? don't hesitate, now, make a decision.

Prepare for BBQ
Before having your BBQ, you must buy the material of BBQ.

Food
I suppose the obligatory foods would be sausages and burgers (try making your own with a twist!). You can have any type of chicken - maybe wings in a sticky marinade or some marinaded chicken breasts.

A lot of people love a steak cooked on the barbecue as well.
Seafood is also really nice. You can wrap some salmon fillets and cook them over the coals. Its really delicious.

If you are looking for vegetarian options (which you should cook first) then try some vegetable kebabs and vegetarian sausages. The fish will also probably go down a treat.

Set a table with some mixed salads, cous cous, dressings, bread rolls, sauces and a dew deserts. They'll love it!

BBQ tool
Any guy with serious grilling skills knows that the best BBQ depends on having the proper BBQ tools and equipment. Unfortunately, many backyard cookout chefs step up to the flames armed with little more than a fork and a spatula. Where's the fun in that?

One of the great benefits of owning a grill—gas or charcoal—is that it provides the perfect excuse to buy some really cool tools.

1. Fork
You gotta love the name of this cleverly designed barbecue fork that looks like a weapon from Braveheart. It has two long, stout tines—as any respectable BBQ fork should have—and a 13-in.-long hardwood handle. However, what makes this fork nasty (in a good way) is that protruding from each side of the main tines are two sharpened spikes designed for flipping over slabs of meat with just a twist of the wrist. This fork just might be the perfect gift for the carnivore in your life.

2. Dual Grill/Griddle Pan
This versatile grill-top accessory takes the frustration out of cooking small and delicate foods, such as vegetables, seafood and fruit, that have a tendency to fall through cooking grates. It's also useful for searing all cuts of meat. The split-personality pan has a solid, ridged griddle on one side (for steaks, chicken and fish) and a perforated grill (for shellfish and vegetables) on the other. It measures 12 by 16 in., and is finished with nonstick porcelain enamel for easy cleaning.

3.Deluxe Interchangeable Branding Set
Unlike any meat-branding BBQ tools I've ever seen, this kit comes with two branding irons and an entire alphabet of capital letters—plus an ampersand symbol—so you can personalize grilled meats for your guests. Simply clamp up to three letters into the branding iron, then set it over the grill. Once it's hot, press the iron against the cooked meat to brand it.

Besides those above, there are other tools you should prepare such as Barbecue Mitt.

It's Time to Eat Crab

The best time to eat crab is Autumn, from September to November. Now, crab is selled in the market. How to choose the best crab that is delicious? How to cook crab?How to eat crab?

How to Buy Fresh Crab?
Never buy (or cook) a live crab unless it’s still alive and vigorous, with its limbs still moving. The best way to see whether a crab is still moving its limbs is to lift it—hold the crab by the rear end to avoid the its pincers, especially if it is large. Note that crab pincers, unlike lobster pincers, are seldom secured by rubber bands. If you’re uncomfortable about lifting the crab yourself, ask the person selling the crab to you to do it. If the crab’s legs hang slack when lifted, don’t buy it.

How to cook crab?
Crab is delicious cold or hot. It can be cooked whole and served as a main dish, or it can be bought cooked, canned, or frozen. From there, it can be prepared in any number of ways and used to make hors d’oeuvres, salads, sandwiches, soups, and omelets. It’s also tasty in sauces and pasta dishes. Crab can be used to replace shrimp, lobster, and other shellfish in most recipes.

Steaming is the traditional way of cooking blue crabs around Chesapeake Bay, the region with which they’re most closely associated. Other crabs can also be steamed.

Cook raw crabs by boiling - 20 minutes for crabs up to 1kg and 10 minutes per kg after that. Allow the crab to cool and then twist off the claws and legs. Knock the underside of the body on the chopping board and push your thumbs on the crab's back to prise the body section away from the shell. Remove and discard the stomach sac (just behind the mouth) and the soft gills (dead man's fingers) - these are readily identifiable and will come away easily. Use a teaspoon to scoop out the brown meat from inside the shell, not forgetting the crevices where the claws and legs join the body. Crack the legs and claws with a rolling pin or nutcracker and prise out the white meat using a skewer.

How to eat crab?
There are several steps for eating crabs:
1.Remove the crab’s legs and pincers by holding them at the base near the body of the crab and gently twisting them.
2.Once you’ve removed the legs, open them with a nutcracker or other heavy utensil to remove the flesh inside.
3.Unfold the tail from underneath the crab (it looks like a little tab tucked up against the crab’s underbelly), and twist it until it breaks off. Throw it away.
4.Remove the plastron (the underside) by putting your thumb against the edge of the shell at the spot where you twisted off the crab’s tail. Set aside the plastron once you’ve removed it.
5.Remove the flesh from inside the shell with a fork. Discard the entrails and appendix, which are located behind the mouth. Some recipes call for crab to be served in its own shell. If that’s the case, be careful not to damage the shell when removing it.
6.Cut the plastron in half with a kitchen knife. You may also be able to just break it in half using your hands.
7.Use a fork to remove the flesh from the alveoli (cavities) located within the plastron.

More Chinese food:http://www.mengheng.com

Xi'an Cuisines——My Favority

I was born in Xi'an, and had lived there for 20 years.Now I have lived in Nanjing for nearly 7 years.Xi'an is my hometown, I will never forget the land where I was born. I think everyone may not change his appetite easily, one likes eat what decided by where he was born, so people come from the same place like the same food.And so do I. I like Xi'an food, sush as Rou jia mo,Yang rou pao mo, Liang pi etc.

Xi'an cuisine has a good, hearty style that should never let you leave the table hungry.Some outlander come to Xi'an not only for it's long history and cultural atmosphere, but also it's delicious food. I will give you some tips about xi'an's cuisines.

Food integrant tasted in Xi'an


1.Roujiamo(finely chopped pork stuffed in baked pancake)
It looks like a hamburger, but tast it you will find they are complete different.Roujiamo is made of mincemeat wrapped by griddle steamed bread. Meat used in Roujiamo is a kind of cured meat stewed with assorted sauces in a kettle. This makes the meat soft, eay to chew and taste with a lasting flavor. HIgh culinary skill is required to produce this kind of meat.

2.Yang Rou Pao Mo---Bread and Mutton Soup
Yang Rou Pao Mo is a tasty Xi'an specialty that consists of mutton soup served with wheat flour flat bread. The hard bread is broken up and added to the soup and the mixture is eaten along with pickled garlic cloves.

3.Liangpi
Liangpi(cold noodles) is a famous summer snack (also sold in winter) in Xi’an.This snack is made from wheat flour (or other starch). It looks translucent and tastes cold, and known for its white color, thin shape, smooth surface, pliable texture, tender and savory taste. It is eaten along with garlic, ginger, pepper, sauce, vinegar, bean sprouts, capsicum flour, salt, sliced cucumber, caraway, chicken essence, sesame oil etc. Male is not so interested in this delicious snack, but female is crazy about it, especially the nice girls and the elder women who have past their prime.

These are the delegate of xi'an snacks.Besides, there are many delicious snack, such as Qishan Noodles, Chopped Buckwheat Noodles, Hulutou, Frying Persimmon Paste , Kettle oil tea, Honey Jelly Cake and so on. Most of them are made of wheat powder.

Where do you go to taste these snack?
If you are travelling in Xi'an, and want to eat the authentic Xi'an sancks, you have to go to the Muslim street, which including all snacks of XI'an. It is said that the street of xi'an sanck.