Eating is very important for Chinese.. If they meet each other, they greet themselves with a question;

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Eating is very important for Chinese.. If they
meet each other, they greet themselves with a
questionChi fan le mei you? (Have you eaten
well recently?).Food can be a cure for ailments
just then they match a diet with an illness ,
religious sacrifice, and an element of rituals,
but most of all pleasure.The cook strives to
create a harmonious balance out of five
tasteswith other ingredients to make a meal that
is appropriate to the season, good to look at and
nutrtious. The ingredients of the dishes are
valued for their scent, texture, taste and
seasonal freshness. Thats why the Chinese put
food under short heat treatment and serve it
immediately after preparation.
CHINESE CUISINE
HABITS
EATING

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HEALTHY COOKING
All Chinese understand relationship between
health and eating habits, thats why thay
outstrip Western people in following sensible
diets. According to the old Chinese proverb The
one who takes medicaments and ignores a diet,
wastes doctors skills.
The traditional Chinese medical view is as
followsIf one falls ill , one should first
examine own diet , then choose well, chew
carefully and give thanks. In this way, the
curative powers Of nature are given full rein to
act and nearly all diseases are conquered.
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CUISINE VARIETIES

• Chinese cuisine is very varied. There are 4 main
  schools of culinary art.
• Northern Pekin which includes mainly meat
  dishes
• Western Sichuan with spicy dishes full of hot
  paprica and paste.
• Eastern Shanghai, based on vinegar, sugar and
  rice wine
• Cantonese - fat-free dishes with light sauces
• Chinese meals served in Poland are cooked on
  the basis of Canton tradition
• But have little in common with original Cantonese
  c oking art..

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PEKIN CUISINE
Pekin duck is roasted , then Cut into portions
and served on a Pancake with a cucumber, green
Onion, plum sauce and steamed Buns.
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PEKIN
All prestigious resteraunts serve a chicken soup
with noodles, which look like Italian pasta and
are prepared in a specific way see the movie.
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SICHUAN 1
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SICHUAN 2
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SHANGHAI
Sweet flavour dishes
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CANTON
Cantonese meals are based on boiled meat and
vegetables, however Canton people like
experiments, so they would eat everything, even
100 year old eggs, let alone dog or snake meat or
insects.
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MINORITY GROUP FOOD

• Generally, the Han people (92)take rice and
  noodles as their staple diet (in the south people
  prefer rice while those in the north prefer
  noodles). They love to eat vegetables, beans,
  meat, fish and eggs, and pay particular attention
  to cooking techniques. Mongolians often eat beef
  and mutton, and drink tea with milk. Tibetans
  take tsampa (roasted highland barley flour) as
  their staple food, and drink buttered tea, and
  highland barley wine, but Tibetan herdsmen mainly
  eat beef and mutton. The Uygurs, Kazakhs, and
  Uzbeks enjoy roast mutton kebabs, unleavened
  bread and rice. Koreans like sticky rice cakes,
  cold noodles and kimchi (hot pickled vegetables).
  The Li, Jing, Dai, Blang and Hani all chew betel
  nuts.

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JAPANESE SUSHI BARS
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TRADITIONAL DISHES
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FISH IN SWEET-SOUR SAUCE
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STEWED RIBS IN BAMBOO SHOOTS
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FRIED VEGETABLES
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STUFFED DUMPLINGS Agnolotti
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DUMPLINGS BUFFET
There is some fortune prediction accompanying
this Culinary treat a waitress scoops soup with
dumplings And pours into your cup you caunt them
and
Give the number - if its 4 , you will get a
Card no 4 with a fortune telling for another
year.
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DANBAO CHICKEN WITH NUTS
24 million chickens are eaten every day in China
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BEANCURD (TOFU)
Tofu is said to have been discovered in about 200
B.C. in China by A Chinese scholar and ruler. He
was a Taoist and undertook Experiments to make
tofu in order to introduce variety and nutrition
into a meatless diet.
Tofu is made by soaking and grinding soya beans,
then Extracting the milky liquid from the
resulting mixture, and curdling it. Tofu is
rich in vitamins and minerals ans is fat-free.
This wonderfully versatile food can be used
fresh or Deep fried, grilled, baked or simmered,
and is one of the worlds best sources of
vegetable protein.
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WOK pan with a convex bottom used for frying
in Chinese cooking
DIM SUM
Literally meaning "to touch your heart," dim sum
consists of a variety of dumplings, steamed
dishes and other goodies. They are similar to
hors d'oeuvres, the hot and cold delicacies
served at French restaurants.Originally a
Cantonese custom, dim sum is inextricably linked
to the Chinese tradition of "yum cha" or drinking
tea. The best dim sum in China is found in
Canton, with its wide assortment of sweet and
savory dishes ranging from meatballs to sweet
cakes.
Chicken CHOW MEIN with noodles
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EATING HABITS
DAMP CLOTHS
Chopsticks have a long tradition. The Chinese
used them over 3,000 years ago. Its said that
using them is a good training for our 30 joints
and 50 muscles, which in turn send impulses to
nerve centres in brain. As a consequence, the
users of chopsticks (25 of all world population)
become wiser and cleverer.
Time spent with family on common meal is
priority lke s jesta in Mediterranean
countries. - three-hour lunch break
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BEVERAGES LIQUORS
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GREEN TEA
Its served free in restaurants and hotels where
tea bags and thermos flasks with hot water
are available

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Green Tea
There are a few medical conditions in which
drinking green tea is reputed to be
helpful cancer rheumatoid arthritis high
cholesterol levels infection impaired immune
function
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GREEN TEA
Chinese green teas Zhejiang Province Longjing Hui
Ming Long Ding Hua Ding Qing Ding Gunpowder
Jiangsu Province Bi Luo Chun Rain Flower Shui Xi
Cui Bo
Green tea brewing time and temperature varies
with individual teas. The hottest brewing
temperatures are 180F to 190F (81C to 87C)
water and the longest steeping times 2 to 3
minutes. The coolest brewing temperatures are
140F to 150F (61C to 65C) and the shortest
times about 30 seconds
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TEA BREWING CEREMONY
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BEER

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SNAKE VODKA
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OTHER LIQUOR
50 RICE WINE
CHINESE WHISKY
Maotai sorgo vodka 55
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SIC FAN LA! (PO KANTONSKU ZAPRASZAMY DO
STOLU)
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EATING OUT SOCIALISING
Round tables for at least 8 people
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DELIGHTFUL RESTEURANTS
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STREET FOOD
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EXOTIC FRUIT
Lotos root
Fresh fruit are always served free at the end of
the meal. No desserts!
rabanduan
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EXOTIC FRUIT
D R A G O N E Y E
lici
magustyn
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EXOTIC FRUIT
folsio
guawa
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BAZAAR - GREEN MARKET
GINSENG
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SEA FOOD
AT YOUR CHOICE IN BARS AND RESTAURANTS
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FOOD ON DISPLAY
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TIT-BITS
edible chestnuts
nuts
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CANTON DELICACIES
RAW OR DRIED FOOD
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INSECTS
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LIVING CREATURES
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• Cook the noodles by boiling them for 3-5 minutes
  ,
• drain , then toss with a little sesame oil.2.
  Using a cleaver, slice the chicken breasts into
  fine
• shreds approximately 5cm (2 in) long. 3. To
  marinate the chicken, combine the chicken with
• the light soy sauce, rice wine, sesame oil, salt
  and pepper
• in a small bowl.4. Mix well and leave to
  marinate for 20 minutes.5. Heat a wok until it
  is very hot. Add one tablespoon
• of oil and, when it is very hot and slightly
  smoking, add
• chicken shreds.6. Stir-fry the mixture for about
  two minutes,
• then transfer to a plate. 7. Reheat the wok, and
  add remaining oil. Add the
• garlic and stir-fry for 10 seconds. Add the
  mangetout
• and ham and fry for one minute.8. Add noodles,
  light soy sauce, dark soy sauce,
• rice wine, salt and pepper, the sugar and spring
  onions
• and continue to stir-fry for two minutes. 9.
  Return chicken to noodle mixture.10. Continue to
  fry for 3-4 minutes, until chicken is cooked.
  11. Stir in sesame oil and give a few final
  stirs.12. Turn onto warm serving platter and
  serve at once

RECIPE - CHICKEN CHOW MEIN
Method
Ingredients225g/8oz egg noodles2 tbsp sesame
oil100g/4oz chicken breast, skinned2½ tbsp
finely chopped garlic50g/2oz mangetout,
trimmed50g/2oz Parma or cooked ham, shredded2
tsp light soy sauce2 tsp dark soy sauce1 tbsp
Shaoxing rice wine or dry sherry½ tsp salt½ tsp
freshly ground white pepper½ tsp sugar3 tbsp
finely chopped spring onions2 tsp sesame oilFor
the marinade2 tsp light soy sauce2 tsp Shaoxing
rice wine or dry sherry1 tsp sesame oil½ tsp
salt½ tsp freshly ground white pepper
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TO AROUSE APPETITE FOR CULINARY ADVENTURE

• ENJOY YOUR DINNER (English)
• BON APETIT (French)
• SMACZNEGO (Polish)
• GING MAN YONG (Chinese)
• ?????? (Japanese)
• and yours?

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Useful Phrases
Greet themselves- witac sie Cook strives-
kucharze short heat treatment- szybka obróbka
termiczna Fat-free- beztluszczowe Little in
common- malo wspólnego Sweet-sour-
slodko-kwasne Let alone- nie mówiac o Staple
food- podstawa zywieniowa Buttered tea- herbata z
mlekiem unleavened bread- chrupkie
pieczywo Undertook- podjac cos Soaking-
namaczanie Griding- mielenie Curdling- zastyganie
convex bottom- wypukle dno to touch your heart-
by poruszyc twoje serce Literally meaning- w
znaczeniu doslownym Goodies- pysznosci savory
dishes- pikantne dania DELIGHTFUL-
zachwycajace Food on display- wystawki z
jedzeniem Tit-bits smaczne kaski edible
chestnuts kasztany jadalne Mangetout- groch
zwyczajny freshly ground- swiezo zmielony For the
marinade- do marynaty
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AUTHORS

• Klaudia Zabek Danuta Mironska

European School Club Liceum Ogólnoksztalcace
1 39-300 Mielec Poland
Source Best Scenery Sights in China, Internet,
personal photos