China

Geography
China is a country located in East Asia with an area of 9,596,960
km2 (3,705,410 sq mi).[1] The exact land area can sometimes be
challenged by border disputes, including those concerning Taiwan,
Aksai Chin, the Trans-Karakoram Tract, the South China Sea Islands,
the Senkaku Islands, and South Tibet. As sovereignty over Hong Kong
and Macau were restored to China in 1997 and 1999, two special
administrative regions were established under the One Country, Two
Systems policy. The People’s Republic of China is either the third or
fourth largest country in the world, being either slightly larger or
slightly smaller than the United States depending on how the area of the
United States is measured.
China has great physical diversity. The eastern plains and
southern coasts of the country consist of fertile lowlands and
foothills. They are the location of most of China's agricultural
output and human population. The southern areas of the country
(south of the Yangtze River) consist of hilly and mountainous
terrain. The west and north of the country are dominated by
sunken basins (such as the Gobi and the Taklamakan),
rolling plateaus, and towering massifs. It contains part of the
highest tableland on earth, the Tibetan Plateau, and has much
lower agricultural potential and population.
East China and South China straddle along the Pacific Ocean,
with the South China Sea to the south, and the East China
Sea and Yellow Sea to the east.
Traditionally, the Chinese population centered on the Chinese
central plain and oriented itself toward its own enormous
inland market, developing as an imperial power whose center
lay in the middle and lower reaches of the Yellow River on the
northern plains.[citation needed] More recently, the 18,000 km
(11,000 mi) coastline has been used extensively for export-
oriented trade, causing the coastal provinces to become the
leading economic center.

Capital and currency

Today, renminbi is the general name for the Chinese

currency, while yuan is the name of a unit of that currency.
One way to understand this is to imagine a country that
uses gold as its currency.

Beijing, which means “Northern Capital” (from the

Chinese characters 北 for north and 京 for capital), is the
capital of the People’s Republic of China .

Historical background
The earliest known written records of the history of China
date from as early as 1250 BC, from the Shang dynasty (c. 1600–1046
BC), during the king Wu Ding’s reign,[1][2] who was mentioned as the
twenty-first Shang king by the same.[3][4] Ancient historical texts such
as the Book of Documents (early chapters, 11th century BC), the Records
of the Grand Historian (c. 100 BC) and the Bamboo Annals (296 BC)
mention and describe a Xia dynasty (c. 2070–1600 BC) before the
Shang, but no writing is known from the period, and Shang writings do
not indicate the existence of the Xia.[5] The Shang ruled in the Yellow
River valley, which is commonly held to be the cradle of Chinese
civilization. However, Neolithic civilizations originated at various
cultural centers along both the Yellow River and Yangtze River. These
Yellow River and Yangtze civilizations arose millennia before the
Shang. With thousands of years of continuous history, China is one of
the world’s oldest civilizations and is regarded as one of the cradles of
civilization.[6]
The Zhou dynasty (1046–256 BC) supplanted the Shang, and
introduced the concept of the Mandate of Heaven to justify their rule.
The central Zhou government began to weaken due to external and
internal pressures in the 8th century BC, and the country eventually
splintered into smaller states during the Spring and Autumn period.
These states became independent and fought with one another in the
following Warring States period. Much of traditional Chinese culture,
literature and philosophy first developed during those troubled times.

In 221 BC, Qin Shi Huang conquered the various warring states and
created for himself the title of Huangdi or “emperor” of the Qin,
marking the beginning of imperial China. However, the oppressive
government fell soon after his death, and was supplanted by the longer-
lived Han dynasty (206 BC – 220 AD). Successive dynasties developed
bureaucratic systems that enabled the emperor to control vast territories
directly. In the 21 centuries from 206 BC until AD 1912, routine
administrative tasks were handled by a special elite of scholar-officials.
Young men, well-versed in calligraphy, history, literature, and
philosophy, were carefully selected through difficult government
examinations. China’s last dynasty was the Qing (1644–1912), which
was replaced by the Republic of China in 1912, and then in the
mainland by the People’s Republic of China in 1949. The Republic of
China retreated to the island of Taiwan in 1949. Both the PRC and the
ROC currently claim to be the sole legitimate government of China,
resulting in an ongoing dispute even after the United Nations
recognized the PRC as the government to represent China at all UN
conferences in 1971. Hong Kong and Macau transferred sovereignty to
China in 1997 and 1999 from the United Kingdom and Portugal
respectively, becoming special administrative regions (SARs) of the
PRC.

Chinese history has alternated between periods of political unity and

peace, and periods of war and failed statehood—the most recent being
the Chinese Civil War (1927–1949). China was occasionally dominated
by steppe peoples, most of whom were eventually assimilated into the
Han Chinese culture and population. Between eras of multiple kingdoms
and warlordism, Chinese dynasties have ruled parts or all of China; in
some eras control stretched as far as Xinjiang and Tibet, as at present.
Traditional culture, and influences from other parts of Asia and the
Western world (carried by waves of immigration, cultural assimilation,
expansion, and foreign contact), form the basis of the modern culture of
China.

Tourist destination
 1. The Great Wall of China

The Great Wall of China

"Nobody can be a true hero unless he has been on the Great Wall" goes
the popular Chinese saying, one that clearly demonstrates the
importance placed upon this unique ancient monument.

The magnificent Great Wall of China - known in Chinese as

'Changcheng', or the 'Long Wall' - stretches more than 6,000 kilometers
from the fortresses of Shanhaiguan in the east all the way
to Jiayuguan in the west, passing through Hebei, Tientsin, Beijing -
where the best preserved sections of the wall can be visited - Inner
Mongolia, Ningxia, and Gansu.

Averaging six to eight meters in height but rising as high as 16 meters -

and wide enough in places for five horses or 10 men to pass - the wall
boasts numerous battlements and watchtowers. Some of the wall's oldest
fortifications date back as far as the 7th century BC, with the best-
known areas added around 210 BC when its various sections were
joined together.

Today, the most visited section of the wall is near Badaling

Pass northwest of Beijing, easily reached by public transport or
organized tours. Other restored sections worth a visit include the
section near Gubeikou, 130 kilometers from Beijing; and in Mutianyu,
just 70 kilometers northeast of Beijing.

2. The Forbidden City & the Imperial Palace, Beijing

The Forbidden City

China's largest and most important building, the Forbidden City

(Zǐjìnchéng) - also known as the Imperial Palace - is situated in the very
heart of Beijing and is a must-see when visiting the country. Started
during the Yuan Dynasty between 1271-1368, much of the complex seen
today was built between 1406 and 1420. Really many splendid palaces
in one, this sprawlinng complex was the residence of 24 Ming and Qing
Emperors, whose presence forbade the entry of anyone other than the
imperial family and their courtesans.

Covering some 720,000 square meters and protected by a 10-meter-high

wall with watchtowers and a wide moat, this massive complex consists
of areas set aside for ceremonial and administrative purposes, as well
as a private residence used by the emperor. While it can take many
hours to see everything, highlights include the five white marble Golden
River Bridges; the Hall of Supreme Harmony, a 35-meter-tall building
housing the imperial throne; and the exquisite emperor's banquet hall
(the Hall of Preserving Harmony); and the Palace Museum with its
large collection of art and artifacts from the Ming and Qing dynasties
(English language museum tours are available).

Other important attractions in the vicinity of the Imperial Palace

include famous Tiananmen Square, and the Temple of Heaven, one of
the country's most important religious sites, which dates back to the
15th century.

3. The Terracotta Army, Xi'an

The Terracotta Army

It was while digging wells on the outskirts of Xi'an in the 1970s that
farmers stumbled across what was to be China's most important
archeological find: the Terracotta Army. Distributed over three large
underground pits and built to guard the First Emperor's tomb, the find
included more than 8,000 life-size warriors, some 520 horses, and more
than 100 chariots, along with numerous other non-military characters
dating from around 280 BC.

Although some were severely damaged due to the passing of time, many
of the statues unearthed have been painstakingly re-assembled and
stand as testament to the importance bestowed upon the emperor and
the afterlife. The site - part of the Emperor Qin Shi Huang's
Mausoleum Site Park - is one of China's most important tourist
destinations and offers the unforgettable experience of standing in front
of this assembly of soldiers and horses as if inspecting a centuries-old
parade. English language guided tours are available.

4. The Summer Palace, Beijing

T
he Summer Palace

An easy 15-kilometer commute from Beijing, the sumptuous Imperial

Summer Palace (Yíhé Yuán) is set amid more than 700 acres of
beautiful parkland and is one of China's most visited attractions. While
the palace itself was built in 1153, its large lake was added in the 14th
century to enhance the Imperial Gardens.

Highlights include the magnificent Hall of Benevolence and Longevity

(Renshou Dian), with its throne; and the beautiful Great Theatre, a
private three-story structure built in 1891 to satisfy the imperial family's
love of opera. This historic venue is still used for performances of
traditional Chinese plays and musical events, and is worth a visit for a
performance or show.

Other highlights include the Hall of Happiness and Longevity (Le Shou
Tang Hall), with its lovely gardens and courtyards, as well as many
miles of picturesque pathways and walking trails. If time allows, try to
also take in the ruins of the Old Summer Palace, said to have once been
one of the country's most elaborate and architecturally attractive
palaces. Sadly, this once impressive structure was destroyed by colonial
forces in the mid-1800s.

5. Cruising the Li River, Guilin

Cruising the Li River

The town of Guilin, in the northeast corner of Guangxi, boasts some of

China's most beautiful countryside and is famous for the Li River, which
meanders through the town and surrounding karst mountains. While for
hundreds of years this unique scenery has attracted poets and artists
and has been the subject of countless fairy tales and legends, these days,
it's popular with tourists from around the world wanting to see this
natural splendor up close.

The best way to enjoy the area is to take a cruise along the Li River. The
most popular stretch is from Guilin to Yangshuo, where the river
meanders peacefully through some 80 kilometers of remarkable rock
formations and caves with romantic names such as the Mount of
Unique Beauty, Elephant Trunk Hill, and Reed Flute Cave.
Depending upon the type of boat used - you can choose from a tourist
cruise ship to small bamboo punts - trips can take anywhere from a few
hours to multiple days.

Traditional sports
1. Bamboo kayaking
Being originated from the Guizhou province, Bamboo Kayaking is
another typical Chinese traditional sport with a long history.

Guizhou is located in the high mountain areas with deep ditches,

causing extremely inconvenient traffic for the local people. However,
the bamboos there are growing vigorously. In order to facilitate travel
and go out for the gathering, local residents often cut down bamboo by
the river and drift down with it. Gradually bamboos become a water
transportation tool for people in Guizhou.

In the nowadays Guizhou area, This “single tree drifting” activity has
become a real sport, called bamboo kayaking, for both exercise and
entertainment purposes, attracting numerous tourists and travelers from
outside of Guizhou every year. To play bamboo kayaking well, players
require various capabilities, such as strong balance, patience, skillful
rowing, and flexibility.

During the competition, players will dress up in traditional clothing and

use on the stick of bamboo as a boat and another one as an oar to
navigate through the water, which is very fun to watch.
2.Dragon boat

Speaking of dragon boats, we all know that it originally came from a

legend in which the patriotic poet, Qu Yuan who is one of the most
famous cultural celebrities in the world.

Quyuan once was a doctor of Sanlu in Chu State in the Spring and
Autumn Period. His political propositions of joining forces against the
Qin Dynasty with other countries and appointing talented people at
were slandered by conservative aristocrats and alienated by King Huai
of Chu and banished to the south of Yangtze River.

Quyuan could not bear to abandon the Chu and, on May 5th, after
writing his masterpiece Huaisha, he jumped into the river and suicided.
People in the State of Chu mourned so much and decided to use dragon
boats to disperse the fish in the river so as not to eat Quyuan’s body
3. Firework-catching

This traditional sport is very similar to American Football, which is also

requiring people to scramble for the ball. But in Firework-catching,
they are scrambling for a ring called “Huapao”, in English means
firework.

In Ancient China, Firework-catching is for men to win the love of their

favorite girls. After the autumn harvest or March 3rd of the lunar
calendar, people started to organize a Firework-catching competition.
Men, women, and children will put on festival dresses and rushed to the
host place.

start from 1 : 50
Once the competition started, no matter where the red ring falls, people
always scramble to find it. When one of them grabs the red ring, he has
to compete with others, overcoming various difficulties, and send it to
the referee standing in the temple to really get the win. It is also a brave
spot.

Nowadays, many improvements have been made for the Firework-

catching competition. In terms of rules, many concepts and rules of
football, basketball, and rugby have been used for reference while the
time and geographical restrictions are also imposed, which made the
competition more fair and ornamental.

4. Jianshu (Swordplay)

Jianshu is combining the traditional theory of health preservation,

emphasizing the internal mental activities such as heart, spirit, mind,
etc., the coordination of breath movement and external physical
activities are also the key to wield the sword solidly. In the process of
learning jianshu, you are required to focus on movements like jumping,
flipping, tumbling, etc., making all organs of the human body take part
in activities.

However, the practice of jianshu in modern times has declined not only
because it requires considerable practice and skill in order to wield
correctly, but also because people think wielding a sword is a very
dangerous behaviour, especially in the peace period.
5. Zang style tug-of-war

I‘m sure you must know the sport tug-of-war but do you know there is
another special type of tug-of-war in China? It’s called Zang style tug-
of-war, a traditional sport of the Zang nationality.

The rule is very simple. You just need to find a flat land and draw two
parallel lines on the ground as the boundary and one line as the middle
boundary. The competition is conducted by two people tied with a rope,
positioning back to back.

The two players need to pull each other forward, using the strength of
their leg, waist, shoulder, and neck.
Festival
1. Dongzhi Festival

Image Source

Being one of the most celebrated Chinese festivals 2021, Dongzhi

Festival is held in the month of December every year. This is the most
famous festivals in china and is also called Winter Solstice. If you are
wondering what is the philosophy behind this festival, then you will be
glad to know it is based on balance and harmony in the cosmos. After
the grand celebration of this festival days will be filled with longer
daylight hours. Today people in China celebrate this festival by visiting
each other and making delicious dishes like Tangyuan, which is made
from rice flour. Tangyuan is a delicious multicoloured dish and you
must try it while you are on your vacation!

2. Chinese New Year Festival

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Also known as the Chinese Spring Festival, this is without a doubt one

of the most important Chinese festivals with a history of more than
4000 years and you will get to know about Chinese new year
traditions on this day. Most of the people enjoy this festival for 7 days
and the celebration lasts for ov
er 2 weeks, beginning from the eve of the festival. The Chinese New
Year festival is celebrated according to the lunar calendar, i.e., on the
first day of the first lunar month.

3. Yuan Xiao Festival

Also called the traditional Chinese Lantern Festival in China, Yuan

Xiao Festival is held on the 15th day after the Spring Festival. It marks
the continuation and end of the New Year celebration. Among all
the festivals in China, this festival involves enjoying the sight of
beautiful lanterns of different shapes and sizes at night. The lantern
shows bring people from all over the world to witness the amazing
designs and colors. A traditional Chinese dish called Tangyuan is also
eaten on this day.
4. Mid-Autumn Festival

Image Source

This is one of the 3 most important Chinese festivals. The Mid-Autumn

Festival is a traditional holiday originating from the worship of the
moon and it symbolizes harvest and family reunion. Traditionally, this
festival is celebrated with family, similar to the Thanksgiving Day. As
with the Spring Festival, family members get together on this day and
enjoy the sight of the full moon, which is an auspicious symbol of luck
and harmony, and feast on delicious mooncakes

5. The National Day Of China

The National Day celebrates the founding of the People’s Republic of

China in 1949 and it is undoubtedly one of the most important festivals
in China. It is celebrated throughout mainland China, Macau, and
Hong Kong with a number of different activities, such as concerts and
fireworks organized by the Government
Regional Attire
Cheongsam (Qipao, 旗袍)

The cheongsam, or Qipao, is the classic dress for Chinese women,

which combines the elaborate elegance of Chinese tradition with unique
elements of style. The high- necked, closed-collar cheongsam features a
loose chest, asymmetrical fastening, fitted waist, and side slits. To fans,
the cheongsam encapsulates a woman's modesty, softness, and beauty.
Designed to show off the natural softness of the female form, it also
creates the illusion of long, slender legs.
This close-fitting dress, with a high neck and the slits on the sides,
comes from China's Manchu Nationality (满族). There is a beautiful
legend from the Manchus about the cheongsam.
Mao suit (Zhongshan suit, 中山装)

The Mao suit is the western name for the style of male attire known as
the Sun Zhongshan suit or Zhongshan suit, named after Sun Zhongshan
(Sun Yat-sen) who introduced it shortly after the founding of the
Republic of China. By the Chinese tradition of changing the style of
dress for different dynasties, Sun Yat-sen instructed that a new form of
clothing be designed for the new republic. The Western name comes
from its popularisation by Mao Zedong

Incorporating elements of German military dress including a turndown

collar and four symmetrically placed pockets and based on a form of
attire popular with contemporary Chinese men in Japan and Southeast
Asia, the Zhong shan suit was an attempt to cater to “modem”
sensibilities without completely adopting Western styles. Instead of the
three hidden pockets in Western suits, the Zhongshan suit had four
outside pockets to adhere to Chinese concepts of balance and symmetry.
Over time, minor stylistic changes developed. The suit originally had
seven buttons, later reduced to five.

Traditional equipment
BAMBOO STRAINER/SPIDER
This Chinese spider/strainer is great for frying or straining and is
commonly seen in many Chinatown restaurants. These days, however,
any strainer or even a slotted spoon for frying or draining liquid from
wontons or dumplings will do just fine. We use a variety of strainers in
The Woks of Life  kitchen including the traditional Chinese spider
pictured below. It’s perfect for scooping egg roll filling out of the wok
as you can see in our Egg Roll recipe – just like the Chinese cooking
tools used in Chinese restaurants! I am sure you will use it for frying
like we do every year when making crispy shrimp chips for Chinese New
year!

METAL WOK SPATULA AND HOAK

Chinese cooking requires a good metal spatula. For most stir-fries you
can use any run-of-the-mill implement you have lying around (made out
of wood or metal), but for things like fried rice, glutinous rice cakes, or
anything you’re making in large amounts that might stick to your wok,
it’s handy to have a sturdy metal spatula that really scrapes up the tasty
bits on the bottom of the pan and can handle large amounts of food with
one flick of your wrist. There is a good traditional spatula and hoak set
on Amazon that I think is quite authentic. The 14 inch length is a good
size for home use and the ones pictured below are 14″ Stainless Hand-
tooled Wok Chuan & Hoak (Spatula & Ladle) Set.
WOK RING
These days, some ranges come with a big wok burner, which has that
bigger flame needed for authentic Chinese cooking. I think we’re the
only one we know who has one of these (not everyone wants THAT big
a burner on their stove, I’m sure. We’re just crazy. If you want to get
an idea of what it looks like, check out this older post). Anyway, if you
have a regular-sized gas or electric stove, you may want to consider
investing in a wok ring. These aren’t strictly necessary, but helpful
nevertheless.
. Bamboo Wok Brush
A wok brush is all you will need to clean your wok. You can also use
a stainless steel scrubber in place of a wok brush to clean your
wok.  Simply rinse the wok under running tap water, then move your
wok brush in a circular motion to remove any food residue that may be
stuck on the wok surface, then place the wok back on the burner over
medium-high heat to allow it to dry. Never use soap as it will remove the
oils that are very much needed to season your wok and give it that nice
patina over time.

.  Bamboo Steamers
Bamboo steamers are famously used for dim sum but you can steam just
about anything that you can fit into the steamer. Simply boil some water in
your wok and place the bamboo steamer right over it (make sure you leave
about a couple of inches between the boiling water and the steamer).
Use Bamboo Steamer Liners for quick and easy clean-up!

Raw ingredients
Chinese Dried Black Mushrooms
This is one of the most important ingredients in Chinese cooking. They
have a very concentrated flavour- used to add umami (savoury taste)
and depth of flavour, and most of the time, fresh mushrooms cannot
replace it. Various classic dishes such as hot and sour soup, egg rolls,
and potstickers use shiitake mushrooms to enhance the flavour. The
mushrooms also taste wonderful in noodles, clay pot rice, and braised
meat dishes, in which they get infused with meat drippings.

Cornstarch
Cornstarch, also known as corn flour, is the most common thickening
agent used in Chinese cooking. It is also the most readily available
ingredient. When mixed with water, the cornstarch helps thicken
countless sauces in stir-fry dishes and braises. Another common use for
cornstarch is marinating meat, to make the texture of meat silky and
juicy and for dredging & frying, yielding a perfectly light and crunchy
texture. Substitutions for cornstarch are tapioca starch and potato
starch.

Dried Shrimp
Dried shrimp is a handy ingredient to have in your pantry, if you’re
looking to add a seafood-like flavour to soup and dumplings without
adding many calories to a dish. Commonly used in many Asian cuisines,
the shrimp are sun-dried until very small for preservation purposes. It
can be used in stir-fried and braised dishes, soups, salads, dumplings,
or any other dish, to add flavour. Dried shrimp requires pre-soaking
before cooking, so they can release more flavour.

Five Spice Powder

This very powerful, five-flavour powder is prepared from five spices:
cloves, fennel, Sichuan pepper, star anise, and Chinese cinnamon- a
balance of sweet, sour, salty, pungent, and bitter flavours. It’s an
important ingredient in marinating and braising, but you can add it to
any other dish for depth of flavour. It can also be sprinkled in small
amounts to a vegetable stir-fry. You can purchase or prepare it at home,
using a spice grinder.

Garlic
Along with ginger, it is often used to season cooking oil. Everyone
knows garlic, but you can never have too much garlic in your pantry
when cooking Chinese food. Eaten raw, cooked, dried, pickled, and/or
fried, this perennial herb and its flat leaves are components of many
Chinese dishes including many garlic sauces. Remember to avoid
burning the garlic since it is the foundation of many recipes and the
bitterness of burnt garlic will ruin your dish.
Gingerroot
Ginger has a unique flavour and is used in many recognizable seafood
recipes. Always use fresh ginger unless the recipe states otherwise.
Caramelizing ginger slices in oil infuses dishes with a toasty ginger
flavour that carries through your entire dish for a truly authentic
flavour. Chinese cuisine has many dishes that use ginger, involving
seafood, since the flavour pairs well with shellfish and fish. The Chinese
also believe ginger has medicinal qualities and helps “cleanse” the
shellfish.

Oyster Sauce
Made from boiled oysters and seasonings or a mixture of cornstarch,
salt, sugar and oyster essence, this rich yet distinct savoury sauce is the
key ingredient in Cantonese cooking. It is mainly used in meat and
vegetable dishes. Like hoisin sauce, the oyster sauce will make every
dish taste better. If you add a drop of oyster sauce to simple fried
noodles or noodle soup, it will enhance the depth of flavour and make
the dish instantly taste better.

Soy Sauce
Soy sauce is the foundation of Chinese and other Asian cooking- both
light and dark. The main ingredients are usually soybeans, wheat, water
and salt. Light soy sauce is thinner and saltier than the dark soy variety
and is typically used in small quantities as a light seasoning or dipping
sauce. Dark soy sauce is more like food colouring, as it is used to
darken a dish with an appetizing colour- usually used in marinades and
stir-fries.

Spring Onions (Green Onions, Scallions)

Often used as a garnish, or added to stir-fries in the wok, scallions, or
green onions, are used everywhere in Chinese cooking. Lengthwise or
julienned cuts are great for steamed fish and noodle dishes, whereas
chopping them are essential for fried rice and great for garnishes. Dark
green scallions indicate that they are fresh. The green portions are
great for colour and garnish & offer a milder flavor and the white
portions will add a more sweet onion flavour.

White Pepper
Chinese cuisine doesn’t use black pepper in their cuisine; instead, they
stick to ground white pepper. The white version is added for its sharp
bite. They are added to dishes to give them a spicier flavour, without
setting the tongue on fire. Moreover, they are preferred over the darker
variety, especially in the case of soups and light-coloured dishes. The
light colour of this ground pepper doesn't interfere with the aesthetic
value of the dish.

Staple food

Rice

China is the world’s largest rice producer, and one of the earliest
centers of rice cultivation.Rice is a major staple food for people from

rice farming areas in southern China.  It is

most commonly eaten in the form of steamed rice. 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. For the Chinese
people, rice is the staple food in everyday meals. They eat it as
Westerners do with bread. Rice is cooked by boiling or steaming, till it
absorbs as much water as it can. Rice may also be made into rice
porridge. When cooking porridge, more water than usual is added to
make the rice saturated with water and become very soft and viscous.

Chinese Dumpling
Eating dumplings is an important activity for most families on New
Year's Eve in Spring Festival. The wrapper is usually made from flour
and water, but the fillings vary a lot, ranging from all sorts of meat and
vegetables to s

eafood, mushrooms and even fruit. Dumplings are meniscus, angular or

ingot shaped traditionally, but nowadays they are made into flowers,
birds, fish and insects, more like arts and crafts than food.

Sorghum
Sorghum is a genus of numerous species of grasses, one of which is
raised for grain and many of which are used as fodder plants either
cultivated or as part of pasture. The plants are cultivated in warmer
climates worldwide. Sorghum is in the subfamily Panicoideae and the
tribe Andropogoneae.

Noodles
Noodles are a staple food in Chinese cuisine, with a long history and
wide popularity. Its first appearance can be traced back to the East Han
Dynasty, and it became very popular during Song Dynasty. It 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, are
symbolic of long life and good health according to Chinese tradition.
Noodles can be served hot or cold with different toppings and broth. Its
cooking methods are numerous, though relatively simple. People can,
according to their likes and tastes, add different ingredients and
materials to make a great variety of noodles.

Millet
The millets are a group of highly variable small-seeded grasses, widely
grown around the world as cereal crops or grains for both human food
and fodder. They do not form a taxonomic group, but rather a functional
or agronomic one.

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

Rice Noodles
Thin and transparent, rice noodles should be soaked in hot water to
soften them before use. They are used in soups, salads, stir-fries and
spring rolls.

Tofu
Tofu is made from soymilk and resembles the consistency of cheesecake.
It is a very nutritious ingredient, rich in minerals and an excellent
source of protein. It is served in soups, salads, stir-fried dishes. Tofu
contains little fat, and is high in protein, calcium and iron. Tofu itself
has very little flavor or smell, but it has the ability to absorb new flavors
through spices and marinades. Mapo Tofu with the spicy sauce is our
favorite.There is a wide variety of tofu, which can be split into two main
categories: fresh tofu – produced directly from soy milk, and processed

tofu –  processed in some way from fresh tofu.

Chinese Wonton
The wrapper of the wonton is thin and tastes soft and smooth, the filling
is rather fresh, and the soup is clear and tasty. wonton is a traditional
food in China. In ancient times, Chinese people regarded it as a kind of
sealed meat bun without any opening and named it 'Hun Dun' (chaos).

Barley,
Barley is a common staple in human and animal diets. it is a tender
grain and care must be taken in all stages of its growth and harvest.
Because barley is a whole-grain food, consumption provides several
health benefits. It is high is soluble fiber and can reduce blood
cholesterol and blood glucose levels. It's also low in fat.
Speciality dishes

Hotpot

Ingredient Checklist

 5 1/4 cups vegetable broth, or reduced-sodium chicken broth

 4 1/4-inch-thick slices fresh ginger, peeled

 2 cloves garlic, crushed and peeled

 2 teaspoons canola oil

 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced

(4 ounces)

 ¼ teaspoon crushed red pepper, or to taste

 1 small bok choy, cut into 1/2-inch pieces, stems and greens
separated

 3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient

note)

 1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-
inch cubes

 1 cup grated carrots, (2 large)

  4-6 teaspoons rice vinegar

 2 teaspoons reduced-sodium soy sauce

 1 teaspoon toasted sesame oil

 1/4 cup chopped scallions, for garnish

Instructions Checklist
 Step 1

Combine broth, ginger and garlic in a Dutch oven; bring to a

simmer. Simmer, partially covered, over medium-low heat for 15
minutes. Discard the ginger and garlic.

 Step 2

Meanwhile, heat oil in a large nonstick skillet over medium-high

heat. Add mushrooms and crushed red pepper; cook, stirring
often, until tender, 3 to 5 minutes. Add bok choy stems; cook,
stirring often, until tender, 3 to 4 minutes.

 Step 3
Add the mushroom mixture to the broth. Add noodles, reduce heat
to medium-low and simmer for 3 minutes. Add bok choy greens
and tofu; simmer until heated through, about 2 minutes. Stir in
carrots, vinegar to taste, soy sauce and sesame oil. Serve
garnished with scallions.
 Ma po tofu

I NG R E D I EN TS

 ▢½ cup oil (divided)
 ▢1-2 fresh Thai bird chili peppers (thinly sliced)
 ▢6-8 dried red chilies (roughly chopped)
 ▢1 – 1 1/2 tablespoons Sichuan peppercorns (powdered or
finely ground, reserving 1/4 teaspoon for garnish at the end; if
you are sensitive to spice, adjust to taste, using less than 1
tablespoon if needed)
 ▢3 tablespoons ginger (finely minced)
 ▢3 tablespoons garlic (finely minced)
 ▢8 ounces ground pork (225g)
 ▢1-2 tablespoons spicy bean sauce (depending on your
desired salt/spice levels)
 ▢2/3 cup low sodium chicken broth (or water)
 ▢1 pound silken tofu (450g, cut into 1 inch cubes)
 ▢1 1/2 teaspoons cornstarch
 ▢1/4 teaspoon sesame oil (optional)
 ▢1/4 teaspoon sugar (optional)
 ▢1 scallion (finely chopped)

INSTRUCTIONS
1. First, we toast the chilies. If you have homemade toasted chili
oil, you can skip this step. Heat your wok or a small saucepan
over low heat. Add ¼ cup of the oil and throw in the fresh and
dried peppers. Stir occasionally and heat until fragrant, about
5 minutes, ensuring that the peppers don’t burn. Remove from
heat and set aside.
2. Heat the remaining ¼ cup of oil in your wok over medium heat.
Add your ground Sichuan peppercorns and stir occasionally
 for 30 seconds. Add the ginger. After 1 minute, add the garlic.
Fry for another minute, and then turn up the heat to high and
add the ground pork. Break up the meat and fry it until it’s
cooked through.
3. Add the spicy bean sauce to the mixture and stir it in well. Add
⅔ cups of chicken broth to the wok and stir. Let this simmer
for a minute or so. While that's happening, ready your tofu and
also put a ¼ cup of water in a small bowl with your cornstarch
and mix until thoroughly combined.
4. Add the cornstarch mixture to your sauce and stir. Let it
bubble away until the sauce starts to thicken. (If it gets too
thick, splash in a little more water or chicken stock.)
5. Then add your chili oil from before—peppers and all! If you
are using homemade chili oil, ONLY use the standing oil, as
it's likely that you have salted it and you only want the oil, not
additional salt. Stir the oil into the sauce, and add the tofu. Use
your spatula to gently toss the tofu in the sauce. Let everything
cook for 3-5 minutes. Add the sesame oil and sugar (if using)
along with the scallions and stir until the scallions are just
wilted.
6. Serve with a last sprinkle of Sichuan peppercorn powder as a
garnish if desired.
Hot and sour soup
Ingredients
       Shiitake mushrooms: four ounces; dried, sliced and stemmed;
feel free to use other types of mushrooms here, too
       Wood ear mushrooms: one-fourth cup; dried
       Lily flowers: one-fourth cup; dried
       Chicken or pork loin: thin strips
       Salt: one-fourth tsp
       Cornstarch: one-half tbsp.
       Ginger: one tbsp; minced
       Green onions: two, chopped
        Chinkiang (or white rice) vinegar: two tbsp.; here is where
you get the sour; two tbsp.
       White pepper powder: here is where you get the hot flavor;
start with one-half tsp and add as desired; you might find a teeter-
totter rhythm between the vinegar and pepper
       Water (six cups) or chicken broth (six cups); see notes below
for veggie version
       Eight cups of broth: beef, chicken or veggie
       Tofu: one and one-fourth oz.; look for an extra firm block of
tofu so it does not dissolve in the soup; drain the tofu, press it and
cut into cubes of about 1/2 inch
       Bamboo shoots: eight oz.; sliced
       Bok choy: one medium-size bunch; strip until only green parts
are left, peel into thin strips
       Soy sauce: one tbsp.
       Cornstarch: three tbsp.
       Eggs: two; beaten
       Sesame oil: one tsp
       Scallions: six, sliced
       Cilantro:  one-fourth cup, fresh and finely chopped
       Sesame seeds: toasted, one-fourth cup; you can top your dish
with the seeds so use at your own discretion and feel free to skip if
you prefer.

Instructions
       Using tap water, clean and pat dry the shiitake mushroom,
wood ear mushrooms and lily flowers
       Place all three in respective bowls with 1.5-2 cups of water
       Cut mushrooms into slices
       Remove lily flower ends
       Cut away the hard wood ear mushroom ends and chop into
small pieces
       In a mixing bowl, add pork, wine, cornstarch and salt; mix
and let sit for 15 minutes
       In a smaller mixing bowl, combine white pepper and vinegar;
mix until pepper disappears
       In a pot over medium-high heat, combine chicken stock, green
onion and ginger
       Add mushrooms and tofu
       Cooking to simmer
       Add soy sauce
       Return heat to low or medium
       In a small mixing bowl, combine cornstarch and one-fourth
cup water; mix until cornstarch is liquefied
       Add cornstarch to soup (for thicker soup, add more
cornstarch)
       Add pork and stir gently
       Add salt
       Add beaten egg; stir until egg is dispersed
       Remove pot or heat to add vinegar and pepper; mix well
       Add sesame oil, sesame seeds and cilantro on top
       Serve hot!