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/