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China - Page Text Content

FC: China | Albert Clark A-1 | International Foods Project

1: China's Geography, Climate, And The Effects On The Food | China is a country with over 1,500 large rivers and 370 large lakes and the Tibetan Plateau is the source for some of the world's mightiest river drainage systems. The climate of China is extremely diverse; dry in the south to subarctic in the north. Many crops will shift northwards, pest disasters will increase, and more money will be put into agriculture do to China's climate.

2: Agriculture | 1. Rice 2. Wheat 3. Oil Seeds 4. Cotton 5. Tea | a bumpy bus ride

3: Size, Religion and Languages | The main language in China is Modern Standard Mandarin, other religious languages are Mongolian, Tibetan, Uyghur, and Zhuang. China's population is 1,339,724,852. China is the country with the most population. China is 3,704,427 sq mi wide. The religions in China are Taoism (originated in China), Buddhism, Christianity, Islam, and Judaism.

4: Historical Information | The first non-mythical dynasty to rule China was the Xia (2200- 1700 B.C.), founded by Emperor Yu. It was succeeded by the Shang Dynasty (1600-1046 B.C.), and then the Zhou Dynasty (1122-256 B.C.). The last Chinese dynasty, the Qing, ruled from 1644 to 1911, when it was overthrown by Sun Yat-Sen, touching off the Chinese Civil War. Although the war was interrupted for a decade by the Japanese invasion and World War II, it picked up again once Japan was defeated.

5: Native Customs and Beliefs | Some of China's customs and beliefs are: Language, Education, Courtesy and Gift Giving, and Celebrations/Holidays.

6: Food Related Celebrations | Chinese New Year | Jiaozi: Also known as Chinese style dumplings, or "gyoza" in Japanese, or "mandoo" in Korean, or "Peking Ravioli." | Birthdays | Long noodles: (usually in a soup), one is supposedly ensured of having a long life. Chinese children in America, however, usually expect a birthday cake.

7: 5 Native Dishes | Beef noodle soup 1 pound cubed beef stew meat 1 cup chopped onion 1 cup chopped celery 1/4 cup beef bouillon granules 1/4 teaspoon dried parsley 1 pinch ground black pepper 1 cup chopped carrots 5 3/4 cups water 2 1/2 cups frozen egg noodles | Chinese fried rice cup finely chopped onion 2 tablespoons oil 1 egg , lightly beaten (or more eggs if you like) 3 drops soy sauce 3 drops sesame oil 8 ounces cookedlean boneless pork or 8 ounces chicken , chopped cup finely chopped carrot (very small) cup frozen peas , thawed 4 cups cold cooked rice , grains separated (preferably medium grain) 4 green onions , chopped 2 cups bean sprouts 2 tablespoons light soy sauce (add more if you like) | Kung Pao Chicken 1 pound skinless, boneless chicken breast halves - cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil, divided 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 ounce hot chile paste 1 teaspoon distilled white vinegar 2 teaspoons brown sugar 4 green onions, chopped 1 tablespoon chopped garlic 1 (8 ounce) can water chestnuts 4 ounces chopped peanuts | Congee 3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver) 10 cups water 3 tablespoons Chinese rice wine or medium-dry sherry 3 (1/4-inch-thick) slices fresh ginger 3 scallions, halved crosswise and smashed with flat side of a heavy knife 1/2 teaspoon salt 1 cup long-grain rice Accompaniment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil | Wonton Soup 1/2 lb. ground pork 1 green onion (with tops), chopped 2 tsp. soy sauce 1/2 tsp. cornstarch 1/4 tsp. ground ginger 24 wonton skins 5 c. water 3 cans (10 3/4 oz. each) condensed chicken broth 3 soup cans water 1 tbsp. soy sauce 1 c. spinach, torn into sm. pieces or 1 c. watercress

8: Exotic foods of China | Scorpions | Cicata | Starfish

9: Chinese hot mustard: A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form. | Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices. | Ginger: This pale golden, knobby, hand-shaped rhizome (it’s not actually a root) has the perfect combination of enchanting aroma, spicy bite, and natural sweetness. Choose ginger that is hard, heavy, and free of wrinkles and mold. | Sichuan peppercorns: Black peppercorns are no substitute for these dried, reddish brown berries with a unique woodsy fragrance and pleasantly numbing tang. In fact, the two aren’t even related. | Star anise: These approximately 1-inch, star-shaped pods have points, each containing a shiny, mahogany-colored seed. Star anise has a licorice flavor.

10: Sesame Chicken | Map of China | White Rice | Chinese Flag

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  • By: Albert C.
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  • Title: China
  • food project mixbook
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  • Published: over 4 years ago

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