فن الطبخ عادات الاكل في الصين باللغة الانجليزية

 تقرير  برجراف فقرة برزنتيشن بحث موضوع ملخص جاهز باللغة الانجليزية  انشاء

ـ موضوع انجليزي عن ابدا قصير كيفية كتابة موضوع تعبير باللغة الانجليزية توجيهي قواعد كتابة تعبير بالانجليزي طريقة سهلة لكتابة تعبير بالانجليزي موضوع تعبير انجليزي يصلح لكل المواضيع كتابة تعبير بالانجليزي عن نفسك دولة عاصمة كيفية باللغة الانجليزية كتابة تعبير بالانجليزي عن المستقبل وصف تعبير انجليزي يصلح لكل المواضيع موضوع انشاء شامل لكل المواضيع موضوع تعبير عربي يصلح لجميع المواضيع موضوع تعبير انجليزي جاهز برجراف ينفع لاى موضوع تعبير عن وطني نبذة معلومات عامة my country   عن الوطن قصير جدا طويل paragraph presntation اين  في اي قاره عاصمة السياحة  مملكة  لمحة عن  نقاط الاهتمام الوجهات عادات وتقاليد الشعوب

الصين بالانجليزي الشامل موضوع عن الصين بالانجليزي قصير

the great wall of china information

تعبير عن الصين بالانجليزي معلومات عن الصين  عادات وتقاليد باللغه الانجليزيه

عادات وتقاليد الصين باللغة الانجليزية سور الصين العظيم بالانجليزي

information about china

the great wall of china information

قائمة مدن الصين المدن الكبرى في جمهورية الصين الشعبية

المدن التجاريه في الصين التجارية السياحية خريطة مدن الصين مناطق الصين السياحيه الجغرافية مدن الصين كوانزو تيانجين الصين

عادات وآداب تناول الطعام في الصين  الاكل الطعام الصين طعام الصين  تكلفة المعيشة في الصين عادات وتقاليد الصين في الاكل عادات الصين وتقاليدهم عادات الشعوب في تناول الطعام

Rich in spices from Hunan and Sichuan to the delicate flavors of the Yangtze, China is full of specialties and a true culinary paradise.

Few peoples have as strong a relationship with food as the Chinese. Over the centuries, shortages and repeated shortages have forced them to show unlimited creativity. The upper classes have, moreover, always used gastronomy to show their wealth and social status.

Philosophy and literature bear witness to the Chinese people's passion for cooking. The literati were often gourmets. Lao Tzu (Laozi), the founder of Taoism, said: "rule a great country with as much delicacy as it takes to cook a small fish." Another Taoist sage, Zhuangzi wrote a poem where he advised the emperor to watch his cook: "A good chef changes his knife every year - he slices. A bad cook changes it every month - it crushes. "And an old adage also states that" the appetite for food and for sex is in nature ". Thus the Chinese have always considered good cooking as indispensable to their physical and mental hygiene. If Chinese culinary traditions still have a bright future ahead of them, new fashions are emerging - no wonder in a fast-changing country. Over the past 20 years, a small restaurant revolution has taken place, marked by the advent of high-end establishments, the growing popularity of Western cuisine in major cities and the eruption of fast-food chains. -food and hotpot (fondue), Korean barbecues and Japanese restaurants. Chinese gastronomy itself is changing: its chefs are experimenting with fusion cuisine and taking a closer look at health issues - using less oil and preferring the natural flavors of sodium glutamate, once unavoidable.

Culinary science

Chinese cuisine can not do without its four basic utensils: the chopping board, the chopping board, the wok and the skimmer. Chronic shortages have very early imposed a reduced cooking time; everything starts with a good preparation of the ingredients. A quick and regular cut is essential to any good cook. According to his disciples, Confucius (Kong Fuzi) "would not have eaten meat that was not properly cut or accompanied by the proper sauce". Good cutting guarantees even cooking.

The majority of Chinese dishes, generically baptized xiao chao (small fries), are blown up quickly in a heated wok over very high heat. One way to save fuel, but also to cook the meat to the point while preserving the vegetables their vitamins and their crunch. Steaming is practiced in South China for vegetables and fish, but elsewhere for ravioli and rolls. Pork and beef are often stewed with anise and peppers. Very few families - and restaurants, for that matter - own an oven, and only a few specialties, like the famous duck, require such a cooking device. The oil frying is used more rarely. Huo Guo, on the other hand, a sort of meat and vegetable fondue from Mongolia, has almost conquered the status of national dish.

ingredients

Chinese cuisine tends to a balance of textures, flavors and colors, and most dishes require a large number of ingredients. The harmonious marriage of these plays a vital role, as does the right mix of seasoning between soy sauce, ginger, garlic, vinegar, sesame oil, tofu or new onions.

Rice remains the staple food, with the exception of the north of the country, where wheat flour dominates noodles, dumplings and steamed breads, fried in oil or on a plate. Tofu, fresh or dried in sheets or in twists, sweet soup or cheese, is a source of protein in a country where the majority of arable land is devoted to cultivation, to the detriment of livestock.

In China, you will see many more pigs than cows or sheep - the pork is consumed everywhere and all the sauces. Very popular, the fish, river or sea, cooks rather in the restaurant or in the street.

Vegetables are rarely eaten raw, partly for hygienic reasons, as the Chinese have long used human waste as fertilizer. The range of cultivated vegetables may surprise, especially in the warmer climate of the South, and you will find there not only the most widespread in the West, but also a wide range of leafy vegetables, bamboo shoots, water chestnuts, taro and other lotus roots. The cabbage or white radish, salted or dried, bring their vitamins during the icy winters of the North.

Sodium glutamate has long parasitized Chinese cuisine, although it tends today to fade in favor of more natural flavors. Baptized wei jing by the Chinese, this miraculous powder came with the Japanese in the 1940s. The cooks immediately adopted it, because it enhances the flavor of food, which seems to have simmered. If you are allergic to it, tell it to the server this way: " Bu yao fang wei jing ."

Regional specialties

The immense variety of climates and soils has fostered the emergence of a wide range of regional cuisines with a strong character. Experts rarely agree on the subject, but we can still distinguish 4 main styles, to simplify. Cantonese cuisine, first, presents south in Guangdong and Hong Kong, and internationally known; the spicy and highly aromatic cuisine of Sichuan, in central China - particularly in Chengdu and Chongqing; the refined flavors of Shanghai, Jiangsu and Zhejiang to the east, collectively known as Huaiyang cuisine; and northern gastronomy, centered on Beijing, but largely influenced by Shandong, whose chefs monopolized Beijing's restaurants in the 19th century.

A fifth category is gradually imposed by its flamboyant character, that of Hunan, in the south of the country. Sometimes confused with that of Sichuan, but even more spicy, it owes in part to Mao, child of the province, its wide spread - the restaurants in Hunan often showing a portrait of the Great Helmsman.

Cantonese cuisine - The large-scale emigration of Chinese from Guangdong has made Cantonese cuisine widely known. It dominates elsewhere in the West, until it obscures the others, while in China some claim its gastronomic supremacy. It must be recognized that, thanks to the fertile soils and climate of the province, there is a range of fresh produce that is unknown elsewhere.

Cantonese cuisine therefore stands out first of all for the variety and freshness of its ingredients. In terms of seasoning, Cantonese chefs know how to be creative and do not hesitate to acclimate foreign ingredients. They make generous use of fruits and vegetables of all kinds, from seafood such as shrimp, abalone, squid or crab, juggling between various cooking - oven, steam, or ultrafast wok. The Cantonese-style roast pork and chicken have their fans, rightly so. Seafood is most often seasoned before woking, or steaming.

The famous dim sum (dian xin in Mandarin), are served in both snacks and brunch. In restaurants and tea houses, these bites are offered on trolleys that circulate between the tables. Their variety is endless: ravioli of pork or steamed shrimp, mushrooms or stuffed peppers, meatballs and small spring rolls. In general, the Chinese do not take dessert, but they sometimes accompany their dim sum of tarts or cubes of jelly with almond milk.

Sichuan cuisine - The Sichuan province, in the center of the country, produces a cuisine of character well known in the West and particularly rich, not to say relieved!

A good part of its flavors comes from peppers, present in all their forms: dried and sautéed with other ingredients, crushed into paste with a little oil, or even spicy or powdered oil. Sichuan pepper ( huajiao , dried bay of Xanthoxylum piperitum ), garlic, ginger and fermented soy sauce are added as needed. The combination of peppers and huajiao produces a special flavor, called mala - literally "numbing burning". This immoderate regional appetite for spicy foods and powerful aromas could be weather-related, with its sweltering summers and cold winter mists.

Among Sichuan specialties, some stand out, such as smoked duck with camphor wood and tea leaves or sliced ​​pork with spicy tofu. One of the most famous Chinese dishes, mapo tofu, or mapo doufu , comes from Sichuan. Her name means "tofu of woman with pitted skin" - it was created in the nineteenth century by a certain Ms. Chen in his inn.

Another Sichuan recipe now widespread today was born on the quays of Chongqing, where the most modest workers prepared their feast by boiling the water of the river in a cauldron, then throwing pell-mell the ingredients they had. Today, the huo guo (Chinese fondue) is a very popular dish that brings diners together around a pot of gas-heated broth - and no longer charcoal as before. Each person dives into pieces of vegetables, meat, fish or tofu according to their tastes, picks them up quickly with chopsticks or a skimmer, then dipped them in sesame oil, peanut sauce or beaten egg. . In recent years, the chains of huo guo are developing in the big Chinese cities, but also beyond the borders of the country.

Hunan cuisine - The most spicy of Chinese cuisines operates a kind of fusion between that of Sichuan and recipes of the North, not without gleaning some Moslem influence in passing. This is evident in the preparation of lamb kebabs flavored with cumin. Cumin is also part of the Pingguo rou recipe, where the meat is cooked over a low heat on a bed of onions and vegetables.

A gastronomic discovery of the region can not be complete if you have not tasted the favorite dish of Mao. Today baptized Maojia or Maoshi hongshao rou (braised pork from the Mao house), it is often served with a plate of peanuts and a fish head cooked in a profusion of chopped peppers.

Huaiyang Cuisine - The cuisine of the lower Yangtze River in Shanghai, especially around the cities of Huaian and Yangzhou, is the origin of the term huaiyang , used to describe the dishes of the east coast. It is also called Jiangzhe cuisine, based on its origins in northern Jiangxi and Zhejiang. This fertile region offers a variety of crops and quantity of fish, crabs and shrimp - simply prepared foods, to preserve their flavor. The huaiyang chefs prefer steaming or simmering their dishes over low heat, rather than using frying. Any good restaurant in the Shanghai area will offer you steam pork in its lotus leaves, duck with 8 ingredients or meatballs "lion's head". No meal can go without soup, and you will not escape the red cooking (stew of meat soy sauce with star anise, among other spices), or the systematic use of bacon and oil. peanut.

Northern Cuisine - Basically rustic and family-oriented, the cuisine of the North makes a generous use of garlic and onions, the vegetables themselves being rare in the region.

Here, wheat dominates, and not rice as almost everywhere else. The range of noodles is wide, just like ravioli, served fried, steamed or boiled, breads - again, fried or boiled - and flour donuts, excellent with a bowl of sweet or salty soymilk.

Northern cuisine comes mainly from Shandong, with some contributions from Mongolia and Hebei. Braised meat and poultry are cooked in a brown sauce, essential base of many dishes.

While rural cuisine remains relatively simple, Beijing is an exception, having benefited from its status as imperial capital. The emperors once summoned the best chiefs of the country, and the first of them could hope to obtain the rank of minister.

This period saw the birth of the most refined and complex Chinese dishes such as duck, mandarin fish, phoenix at nest or Chinese mille-feuille. Today, everyone can enjoy these imperial wonders in specialized restaurants, but often very expensive.

Nevertheless, do not leave Beijing without having tasted the duck. According to a well-honed know-how, the chef, after plucking the animal, breathes air between his skin and his flesh. It coats the skin with a mixture of honey, water and vinegar. Once dry, the duck is roasted in a special oven. After cooking, the skin, crispy to perfection, is cut into strips and stuffed with pancakes of wheat, topped with a sweet brown sauce and raised with onions. Then comes the tasting of the duck meat, a feast of a king finished with duck soup.

Questions of philosophy

The Chinese have always considered food as a therapy, preventive or curative. A meal is based on balance, even the most extravagant feasts. To the point that the border between medicine and food often seems blurred - thus, the term fang , recipe, also means medical prescription.

When he concocts a menu, a chef will take into account the physical condition of the guests and other parameters like the weather. The Chinese diet is based on a fundamental theory, opposing hot foods and cold foods: these are considered as yin (refreshing), those as yang (warming), balance to be reached between these two extremes.

The consumption of hot items, such as coffee, meat or a spicy dish, causes indoor heat. It is essential in cold weather. Snake meat, for example, held fortifying, is very popular in winter in some areas. But excessive internal heat can cause disorders - heartburn, allergies, cold sores or bad breath. Cold foods help combat this excessive internal heat. Low calorie vegetables - watercress, momordica, white radish and fruits in general - belong to this category.

Festivals and symbols - The role attributed to food has given rise to a lexicon of unusual richness. Opportunities such as parties or anniversaries are celebrated by specific meals, loaded with highly symbolic content.

On the occasion of the Chinese New Year, the most important festival of the calendar, everyone spares neither his pain nor his money to mark the event by a feast as sumptuous as possible. Oranges and mandarins express the sweetness of life, ducks embody joy and fidelity, fish symbolizes prosperity, wealth and regeneration.

A birthday is always accompanied by noodles, the stretch of which presages a long life, but also round steamed buns colored like peaches, which also symbolize longevity. In the mid-autumn, during the Moon Festival, we crap round cakes as the star, filled with a sweet paste, sometimes with an egg yolk.

During the Duanwu Jie (Dragon Boat Festival), you can not escape zong zi , fragrant glutinous rice wrapped in leaves or bamboo shoots. This tradition commemorates the death of the poet and statesman Qu Yuan (circa 340-390), author of the famous poems recorded in the Chuci , who committed suicide by throwing himself into the waters of Miluo. Each one throws his zong zi in the river to feed the fish and to avoid that they devour the body of the unfortunate poet.

Everyday cooking

Ordinary meals are reduced to little. The Chinese get up early, restaurants open at 11am for lunch - hotels and restaurants that welcome a foreign clientele obviously adapt to his pace. Far from big cities and tourist centers, you will not easily find open table after 20h - except perhaps in the South, where the social life extends until late at night. Meals are usually taken in groups, and share a range of dishes. Chinese restaurants, on the whole, have a hard time adjusting to a diner or a lonely couple.

The breakfast may include a bowl of rice, baozi (steamed dumplings) or, in the South, a zhou (rice soup) with vegetables and pieces of canned meat or hot soy milk and youtiao (kinds of churros). At lunch, the tangmian (noodle soup) or the plate of rice and vegetables should be satiated. The family dinner includes rice or noodles, soup, and 3 or 4 hot dishes. Note that the soup is served at the end of the meal, except in Guangdong, where it is sipped all the way. Western dessert remains virtually unknown to the Chinese, who readily consume a seasonal fruit.

Drinks - Tea accompanies every meal. In the most modest restaurants, you will be served without even asking the question a green tea. In luxury establishments, you will have the choice between wulong and tieguanyin , semi-fermented, ücha , unfermented or even molihua , the famous Cantonese jasmine tea. If the tea is served in a teapot, just leave the lid open to add water.

When they go out in a group, however, the Chinese can not do without alcohol. Beer can be enough - starting with the world's most lenient Tsingtao - but many will look more like rice, sorghum or barley liquor - baijiu, damaijiu and other varieties, most of them very strong . Several vineyards now produce very good wines, red or white. The custom is that you first taste the glass of your fellow, and when you drink with you - as a stranger, you will not escape, and more often than not! -, you have to empty your glass with one stroke: in Chinese, toast ganbei means "dry ass".

If you are not particularly focused on drinking, or want to avoid the coma ethyl at 19h, you can - sometimes - postpone the fateful deadline by declaring suiyi - which is tantamount to saying: drink as much as you want. This formula gives you the freedom to respond to toasts sipping small sips rather than emptying your glass.