Archive | March, 2013

What is the most favorite (喜爱 xǐ ài) cuisine in winter (冬天 dōng tiān) China? -Hot pot (火锅 huǒ guō)!

26 Mar

What is the most favorite (喜爱 xǐ ài) cuisine in winter (冬天 dōng tiān) China? Hot pot (火锅 huǒ guō) would take the Top One place without any doubt (怀疑 huái yí). Hot pot goes with a simmering metal pot at the center (中间 zhōng jiān) of the table, with raw (生的 shēng de) food spreading around it. Food is then placed (放 fàng) into the boiling water (水 shuǐ) and cooked instantly (立刻 lì kè) with fresh (新鲜 xīn xiān) scent (香味 xiāng wèi) and taste (味道 wèi dao). You can put almost everything you like into a hot pot: lamb (羊肉 yáng ròu), fish (鱼 yú), beef (牛肉 niú ròu), spinach (菠菜 bō cài), tofu (豆腐 dòu fu), etc. Hot pot style (种类 zhǒng lèi) varies among different regions (地区 dì qū) of China. Sichuan style tends to be extremely spicy (辣 là), while Beijing style uses special (特别的 tè bié de) copper pot as shown in the picture. Why (为什么 wèi shén me) hot pot is so hot in winter China? It is believed that not only the great taste, but also the atmosphere of family and friends getting together makes the dinner so warm (温暖 wēn nuǎn) in winter time. Please view from here if you want to learn more words in Chinese about 火锅!

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Have you eat Roast Duck (烤鸭 kǎo yā) before?

21 Mar

Roast duck (烤鸭 kǎo yā) is a must try when you visit Beijing. It leaves you with a flavor (味道 wèi dào) and aroma (香味 xiāng wèi) which will be unforgettable (难忘 nán wà) for a long time.
It can be dated back to the Ming Dynasty (明朝 míng cháo) during which Peking Roast Duck became an important (重要 zhòng yào) course (菜 cài) during imperial feast (宴会 yàn huì). Nowadays, many restaurants (餐馆 cān guǎn) provide Peking Roast Duck worldwide. However (但是 dàn shì), Quan Ju De (全聚德 quǎn jù dé) Restaurant has been esteemed as the most famous and authentic (正宗 zhèng zōng) one.

The three serving stages make Peking Roast Duck even more distinctive (特别 tè bié). After being cooked in a hang oven, the whole duck is presented in front of the table. First, skin (皮 pí) is sliced into pieces and ate with sauce. Then, meat is wrapped in pancakes with scallion and cucumber. The bone and fat can be used to make soup (汤 tāng) or fried rice if needed, otherwise, customers can take them home.

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