Chinese Food by William W. Wang?

By William W. Wang?

A part of the academic and wonderfully produced Cultural China sequence, this e-book specializes in the lengthy historical past of clothes and embellishes in China, that are one in all the must haves of existence, to boot a part of China’s conventional craft background. This ebook discusses the advance of garment making via archeological research, and the portrayals of other varieties of garments in historic texts and drawings. As a retrospective of clothes all through chinese language historical past, we will outline cultural activities in the course of the centuries. In brilliant colour, with illustrations and pictures accompanying the textual content all through.

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For homes with rice as principal food, nothing is more common than a pot full of steamy, savory rice. But day after day, this becomes rather monotonous. So people spent much time in coming up with different ways of cooking and combinations. Steam, boil, stir-fry, roast, d e e p - f r y a n d s i m m e r, different ways of cooking bring out drastically different texture and taste in rice. In daily life, the Chinese usually would n ot and need not have excessive meat dishes. More often, inexpensive vegetables with good value are preferred.

Compared to knives and forks, chopsticks seem more difficult to handle. The two thin sticks have no direct point of contact. Rather, with the thumb, index and middle fingers doing the work, the sticks can perform multiple feats including raise, stir, nip, mix, and scrabble. And it can precisely pick up any food except for soup, stew and other kinds of liquid foods. Specific studies show that when using chopsticks to clip foods, it involves more than 80 joints and 50 pieces of muscles in the body, from shoulders to the arms to the wrist and fingers.

By tradition, people place portraits of Zhongkui, the demon-chaser, on the doors and walls of their homes to ward off evil, and hang up mugwort leaves. Grown-ups enjoy yellow wine while children play with “fragrance bags,” used as protection charms. However, zongzi are had in both the south and the north, just with different flavors and shapes. The northern Chinese like to use jujubes, bean paste, preserved fruits and other sweet things as filling, coated with a thick layer of sticky rice and using reed leaves to wrap it into a Foods and Festivities triangular shape.

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