Chinese CuisinePart 5
Elizabeth KissingerIF3
1. Yin
In balancing their foods, these are the foods that are generally bland and low calorie.
2. Yang
In balancing their foods, these are the foods that are rich and higher in fat.
3. Wheat and Rice
These are the two main agricultural products.
4. Peking
Foods of this region are very rich, use a thick, dark soy sauce and popularized the sweet-sour sauce.
5. Canton
Many stir-fried dishes originated in this region of China because the people didn’t like overcooked food.
6. Lo Mein
A Chinese noodle that looks like spaghetti.
7. Wonton
Chinese fried dumplings.
8. Egg Foo Yung
A type of omelet.
9. Chicken
The meat that is used in egg drop soup
10. Tea
China’s national drink
11. Congee
A thick breakfast cereal made from rice or barley
12. Dim Sum
Steamed dumpling pastries that are filled with meat, fish and vegetables
13. Wok
The steamer, cleaver and wok are China’s three main cooking utensils
14. Stir-Fry
The most common cooking method in China
15. Bamboo
A young shoot of this cream-colored vegetable adds a crisp, chewy texture to food.
16. Szechuan
A type of cooking from a province in Western China that makes the hottest, spiciest food in China
17. Sodium
Chinese cuisine contains a high amount of this mineral due to the heavy use of soy sauce
Works Cited
http://en.wikipedia.org/wiki/Chinese_cuisine
http://www.cuisinenet.com/glossary/china.html
http://www.chinahighlights.com/travelguide/chinese-food/