Staple Food

In China, staple food is very different between Occident. Today I will introduce several kinds of the main Chinese staple food for you.

  A Bite of China (English Dub)

 

Rice

Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many many dishes.

Noodles

Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition.  Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly made with rice flour or wheat flour.

Soybeans

Tofu is made of soybeans and is another popular product that supplies protein. Other products such as Soymilk, Soy paste, Soy oil, and Soy sauce are also important in Chinese cooking. Soy milk is important due to high prevalence of lactose intolerance amongst Asians.

Wheat

In wheat farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, dumplings and steamed buns.

Vegetables

Some common vegetables used in Chinese cuisine include Chinese leaves, bok choy (Chinese cabbage), Chinese Spinach (dao-mieu), On Choy, Yu Choy, Bitter melon, and gailan (guy-lahn).

Herbs

Herbs were important to the Chinese people, especially during the Han Dynasty. Cilantro, parsley, onion, garlic, and especially ginger are some of the more common herbs used in Chinese cooking.

Seasonings

When it comes to sauces, China is home to soy sauce, which is made from fermented soya beans and wheat. Oyster sauce, transparent rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce. Spices and seasonings such as fresh root ginger, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, and cloves are also used. To provide extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel, and dried Sichuan chillies as well.

Desserts

Chinese desserts are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. Usually seasonal fruits serve as the most common form of dessert, prepared after dinner.  Bings are baked wheat flour based confections, and include moon cake, red bean paste pancake, and sun cakes. Chinese candies and sweets, called táng are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are typically steamed and may be made from glutinous or normal rice. Ice cream is commonly available throughout China. Another cold dessert is called baobing, which is shaved ice with sweet syrup. Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts. Chinese dessert soups typically consist of sweet and usually hot soups and custards. Chinese desserts are frequently less sugary and milder in taste than western style desserts. Some restaurants do not serve dessert at all.

---Some information from Wikipidia