chinese food small essay

The 15 Most Popular Chinese Dishes, Tasty Chinese Food

With a long history, unique features, numerous styles, and exquisite cooking, Chinese cuisine is one of the important constituent parts of Chinese culture. Chinese traditional dishes are famous for their color, aroma, taste, meanings, and appearance.

As China is a huge country, there are many regional differences in cuisine due to differing climates, history, local ingredients, dining customs, etc.

According to the cooking styles and regional flavors, Chinese cuisines can be divided into eight Chinse cuisines , which include Sichuan Cuisine, Hunan Cuisine, Shandong Cuisine, Zhejiang Cuisine, Fujian Cuisine, Anhui Cuisine, Cantonese Cuisine, and Jiangsu Cuisine. Each cuisine has its popular dishes.

1. Peking Roasted Duck

Peking duck (北京烤鸭 Běijīng kǎoyā) is a famous dish from Beijing , enjoying world fame, and considered as one of China national dishes. Peking duck is savored for its thin and crispy skin. Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy sauce with mashed garlic. It is a must-taste dish in Beijing!

As "the first dish to taste in China", Beijing Roast Duck used to be a royal dish in medieval China. It has been a "national dish of diplomacy" since the 1970s, when it was first used for the reception of foreign guests by Premier Zhou Enlai (the first Premier of the People's Republic of China). It is highly praised by heads of state, government officials, and domestic and foreign tourists.

2. Kung Pao Chicken

Kung Pao Chicken (宫保鸡丁 gōngbào jīdīng) is a famous Sichuan-style specialty, popular with both Chinese and foreigners. The major ingredients are diced chicken, dried chili, cucumber, and fried peanuts (or cashews).

People (Chinese takeaways) in Western countries have created a Western-style kung pao chicken, for which the diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce, and mashed garlic are added. 

3. Sweet and Sour Pork

Sweet and sour pork (糖醋里脊 tángcù lǐjǐ) has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish. Now, the pork can be substituted with other ingredients like chicken, beef, or pork ribs.

Hot pot, or hotpot (火锅 huǒguō), is one of the most popular dishes in China, especially in Sichuan Province or Chongqing . People cook in and eat from a simmering pot of soup stock (broth) on a gas/induction hob in the middle of the dining table with foodstuffs and condiments around the pot. People can add and cook whatever they like in the broth. The secret of whether a hot pot is good or not lies in the broth, which all the meat slices and vegetables take their flavor from.

Chinese people are very fond of hot pot. In the past hot pot used to be favored only in winter, but nowadays hot pot has been appearing on tables all year round. It is a great way to socialize with friends and relatives. People gather around the pot to eat while chatting, eating, drinking, and having fun.

Dim sum (点心 diǎnxin) is one of the most popular Cantonese cuisine dishes. It contains a large range of small dishes, including dumplings, rolls, cakes, and meat, seafood, dessert, and vegetable preparations. There are more than one thousand dim sum dishes in existence today.

Dim sum originated in Guangzhou city. People of Guangdong are fond of drinking tea in the morning or lunch. So, they often eat dim sum during their tea parties for breakfast and lunch. It is a popular way to get together with friends and relatives or have social gatherings. Read more about Dim sum .

6. Dumplings

Dumplings (饺子 jiǎozi) are a traditional food type that is widely popular, especially in North China. Chinese dumplings consist of minced meat and/or chopped vegetables wrapped in a thin dough skin. Popular fillings are minced pork, diced shrimp, ground chicken, beef, and vegetables. Dumplings can be cooked by boiling, steaming, or frying.

Dumplings are also a traditional dish eaten on Chinese New Year's Eve. As they look like Chinese silver ingots (Chinese money in old times), it is believed that the more dumplings you eat during the New Year celebrations, the more money you will make in the New Year. Making dumplings is a good way to interact with your friends and relatives. You will see a busy kitchens with Chinese families making dumplings during Chinese New Year . Read more abou Dumplings .

7. Ma Po Tofu

Ma Po tofu (麻婆豆腐 Mápó dòufǔ 'Pockmarked Granny beancurd') is one of the most famous dishes in Chuan Cuisine (Sichuan food) with a history of more than 100 years. It consists of beancurd along with some minced meat (pork or beef) in a spicy sauce. The sauce is made from fermented black beans and chili paste (douban/douchi).

The inventor of Ma Po tofu was from Chengdu , Sichuan province . She was a grandma whose surname was Chen. It is said that Chen's face was very pockmarked. In Chinese, ma means 'pockmarked' and 'po' means grandma, and so people called the dish she made Ma Po ('Pockmarked Granny') tofu. Her spicy and fragrant dish later became a highly popular item. It was introduced to Japan and also became a popular dish there.

8. Char Siu

In Cantonese, char means 'fork' and siu means 'to roast', so char sui (叉烧 chāshāo) means "fork roasted". It is a kind of Cantonese roast pork. It is eaten with rice or noodles. It is also used as a filling in baozi (a kind of steamed stuffed bun).

9. Chow Mein

Chow mein is the Cantonese pronunciation of the Mandarin chǎomiàn (炒面), which means 'stir-fried noodles'. This stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions, and celery.

For making chow mein, the noodles need to be cooked in boiling water for a while. After they cool comes the step of stir-frying.

There is an interesting story about the origin of chow mein. It is said that chow mein was invented by a woman called Shan Gu in Jiangsu Province. She was making food for workers who were building a great dam to prevent flooding of the Yellow River. She found that food went bad easily and fast in the hot weather. So, she invented chow mein, which can be kept for a longer time and is easily reheated and eaten. Since then, stir-frying has become a popular way of cooking noodles.

10. Fried Rice

Fried rice (炒饭 chǎofàn) is a dish made from fried cooked rice and other ingredients, often including eggs, vegetables, seafood, or meat. Fried rice is one of the most common Chinese foods. It is easy to make fried rice at home using leftover rice and other meat or vegetables from the last meal.

It was said that an important diplomatic official in the late Qing Dynasty (1644–1912), Li Hongzhang, ordered his chef to cook a dish that both Chinese people and foreigners would like. The chef made fried rice, which was enjoyed by both the foreign guests and officials.

The most famous fried rice in China is Yangzhou fried rice. Typical Yangzhou fried rice ingredients include shrimp, eggs, and barbecued pork.

11. Twice-Cooked Pork Slices

Twice-cooked pork or double-cooked pork (回锅肉 huíguōròu) is one of the most famous Sichuan pork dishes. Its Chinese name is huiguorou, which means 'returned-to-the-pot meat'. Pork is boiled in the pot first. Then it is cooked again with other ingredients, including broad bean paste (doubanjiang), fermented black soybeans (douchi), garlic, ginger, and so on.

It was said that the dish was created by a Chinese poet called Su Dongpo (a.k.a. Su Shi) in the Song Dynasty era (960–1279).

Su made a delicious pork dish for his friends one day. He was boiling pork in a pot and walked out of the house and forgot about it. After he returned, he found the simmering pork had turned very soft. He tasted the pork sizzling in its fat and found the pork had become softer and more delicious than with his previous boiling method. So, he returned it to the pot with the other ingredients and impressed his friends with it.

Due to its origin story and its taste, 'twice-cooked pork' has become very popular.

12. Sichuan Pork

Sichuan pork, or 'poached pork slices' (水煮肉片 shuǐzhǔ ròupiàn), is a famous Sichuan cuisine dish. Pork, with a coating made from egg-white and starch to preserve its freshness and tenderness, is boiled in broth. The meaty broth is typical Sichuan cuisine, featuring a peppery and spicy taste. When eating, you'll find each piece of meat contains abundant juices with a fresh and fragrant spicy aroma.

Poached beef slices is a popular version of this dish that we have a recipe for.

13. Xiaolongbao

Xiǎolóngbāo (小笼包 'small basket buns') are a kind of baozi (Chinese steamed bun). They are popular in Jiangsu and Shanghai. Xiaolongbao are traditionally cooked in a small bamboo basket, which gives them their name. The most common xiaolongbao filling is pork. Other ingredients can include beef, crab meat, shrimp, seafood, and vegetable fillings.

There is a special way to eat the broth-filled Shanghai steamed-pork xiaolongbao (Shanghai soup buns): you can nibble off a small corner of dough and suck out the delicious soup. Or you can use a straw to suck the soup then eat the fillings and dough.

14. Zhajiangmian

Zhajiangmian (炸酱面 /jaa-jyang-myen/ 'fried sauce noodles') is one of the most popular Shandong Cuisine dishes. It is a thick wheat noodle dish topped with zhajiang sauce. The sauce is made by simmering pork or beef with salty fermented soybean paste. In Chinese, zhajiang means 'fried sauce', while mian means 'noodles'. It is also a well-known small meal or snack in Beijing .

Originating in Shandong, zhajiangmian was introduced to Beijing by Qing Dynasty Emperor Guangxu (r. 1871–1908) and Empress Dowager Cixi during a trip from Beijing to Xi'an. They went into a restaurant and ordered a bowl of zhajiangmian. Both found it so tasty that they had to eat another bowl. Then, Empress Dowager Cixi brought the chef who made the 'fried sauce noodles' to the palace in Beijing. From then on, zhajiangmian became more and more popular in Beijing and around China.

15. Wonton Soup

Wontons (馄炖 húndùn) are a kind of Chinese dumpling. Different from jiaozi, wontons have less filling and are wrapped in much thinner dough wrappers. The shapes of wontons can be different depending on how they're made. Some of them look like silver ingots, making them an auspicious 'wealth-invoking' dish.

Wonton fillings are most often minced pork or diced shrimp. Wontons are commonly boiled and served in a soup (broth), but sometimes deep-fried.

Authentic Chinese Food Tours for Gourmets

Unlike some tours that serve the same food menu all through a China trip, our private tours allow you to try different local dishes at each place. Our local guides know which restaurants are favored by locals and are willing to arrange them into your itinerary. See our recommended tours below for inspiration.

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If you are not interested in the above tours, just tell us your interests and requirements, and we will create a China tour for you.

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Traditional Chinese Cuisine and Its Features

Introduction.

Chinese cuisine, with a long history, multiple styles and traditions, and unique cooking methods, is integral to the great Chinese culture. The Chinese are very sensitive to food, knowing how to appreciate every cup of rice. Moreover, there is no concept of a light snack here because this shows disrespect for food. Food is a pleasure, and its preparation is a whole philosophy. Traditional Chinese cuisine is famous for a wide variety of dishes, and each province necessarily has its specialty, defending the right to be the best cuisine in the country. National dishes are famous for their attractive appearance, rich aroma, and unusual taste.

Distinctive Features of Chinese Cuisine

Although Chinese cuisine is a part of Asian cuisine, it has unique characteristics. In this cuisine, unlike most Asian countries, there is much more meat than seafood. Pork and poultry are widely used from meat, while beef and lamb are used less often. Moreover, according to Zhang and Ma (2020), most of the dishes in Chinese cuisine are very multicomponent. Many seemingly incompatible aromas and tastes of different products are organically mixed in Chinese cuisine into a single whole. For example, Rahman et al. (2019) note such combinations as “fish-flavored pork,” “fruit-flavored beef,” and sweet and sour cucumbers are considered popular. But the main secret of the peculiarity of Chinese cuisine lies not in the variety of products and the way they are combined but in the preparation method. Correct cutting and competent processing of ingredients is the key to the taste of any dish. In the cooking technique, chefs use many forms of heat treatment to preserve all the valuable substances of the products. Small identical pieces cook very quickly; 2-3 minutes of frying over high heat is enough.

Old Delicious Chinese Recipes

Lily (2021), among the main ancient traditional dishes of Chinese cuisine, includes:

One of the most ancient Chinese dishes is Ma Po Tofu, which has a history of over 100 years. The word Ma means the spicy and tangy flavor in this dish, which comes from pepper powder, one of Sichuan cuisine’s most commonly used ingredients. Tofu is flavored by the addition of ground beef and finely chopped green onions.

Sweet and Sour Pork

Whether it’s a Michelin-starred gourmet restaurant, chain restaurant, or fast food stall, every Chinese restaurant has a traditional Sweet and Sour Pork on the menu. The main version of the dish, which is a piece of pork with a crispy crust on the outside and juicy pulp on the inside in a sweet and sour sauce, is cooked everywhere. But depending on the region and taste preferences, a variety of ingredients are added to this dish and served with vegetables or a bright aromatic fruit such as pineapple.

Peking Roasted Duck

Speaking of the old recipes of Chinese cuisine, it is difficult not to recall the legendary Peking roasted duck, the recipe for which appeared already during the Ming Empire in the 15th century. A precious part of the Peking duck is its thin and crunchy skin. Duck thinly sliced is usually served with tortillas, sweet bean sauce, or soy with minced garlic.

Fa Gao is a traditional dessert for celebrating the Chinese New Year. At this time, it is customary to prepare Fa Gao, painted in bright colors. One of the features of Fa Gao is its appearance. The top of the cake cracks and opens during the preparation process, resembling a smile or a flower. Thus, colorful cupcakes symbolize blossoming flowers, full of strength and hope for a brighter future.

Chinese cuisine is considered an essential component of the culture of this country. Local dishes are famous for their attractive appearance, rich aroma, and unusual taste. Although Chinese cuisine has absorbed the features of Asian cuisine, it has unique properties, including the abundance of meat dishes, multicomponent, and the uniqueness of the cutting of ingredients and their processing. Ancient Chinese dishes such as Ma Po Tofu, Sweet and Sour Pork, Peking Roasted Duck, and Fa Gao will not leave you indifferent.

Lily. (2021). The 15 most popular Chinese dishes, tasty Chinese food . China Highlights.

Rahman, M., Al-Khusaibi, M. & Al-Habsi, N. (2019). Traditional foods: History, preparation, processing and safety . Springer International Publishing.

Zhang, N. & Ma, G. (2020). Nutritional characteristics and health effects of regional cuisines in China . Journal of Ethnic Foods, 7 (7).

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Food, Eating Behavior, and Culture in Chinese Society Essay

Lee’s book investigates the origins of Chinese restaurants and food delivery services as well as fortune cookies. Both are very common and are a part of the American lifestyle for many people in the modern day. However, as the author explains the origins of them are more complicated than might appear at first. The majority of the food and the cookies were not an actual part of the Chinese cuisine. The Chinese immigrants in the US came up with many recipes and made them familiar. The diffusion of Chinese culture through food is demonstrated as the number of places where one can try it outnumbers popular fast food chains.

The diffusion and transformation are illustrated by the example of General Tso’s Chicken. The concept of globalization through transculturation is demonstrated through presenting the story of Chinese immigrants that opened these restaurants, bringing part of their culture to the US. The issue of the origin of the fortune cookies demonstrates the global intersections. Thus, the book shows different globalization factors such as diffusion, transformation, transculturation, and global interconnections through which different cultures merge and change one another.

The cultural differences in the Asia and Pacific rim area that are based on distinct floodways are varied in nature. As Lee described in her book, The Fortune Cookie Chronicles: Adventures in the World of Chinese, when the Chinese immigrants came to America they have encountered opposition from the citizens. One of the examples is the China Exclusion Act (56). In the modern day, such laws are regarded as discrimination. However, at that time, the justification for the actions was described as “Chinamen love rats as Western people love poultry” (Lee 50). In addition, other differences in food habits were described. “Chinamen live on rice, and, sir, they eat it with sticks!”‘ (Lee 54). It is clear from these statements that the food habits of people in China differ significantly from those in America.

In the Asian and Pacific region, the importance of trade, social class, and cultural diffusion can be demonstrated through food. Guansheng stated that the Chinese have a special attitude to food (195). For example, they offer food to people when they are trying to make new friends or contacts. In addition, to represent the social status people in China eat expensive foods. Furthermore, the author states that when moving to other countries these people maintain their eating habits, which is an example of cultural diffusion (Guansheng 196). The trade is an essential aspect of the region. Due to the fact that food is valued, the purchasing process becomes complex as the freshness and quality of the ingredients are critical (Guansheng 196).

The concept of diffusion, in this case, refers to the spread of beliefs and activities between different groups of people. In addition, the transformation of culture is an aspect of the concept. In the book, the author shares how Chinese food was modified into being the most popular eating choice in America (Lee 56). Therefore, American and Chinese cultures have merged and changed each other in the case. According to Lee, “there are some forty thousand Chinese restaurants in the United States –more than the number of McDonalds’, Burger Kings, and KFCs combined” (9). It can be argued that the fact that there are large number of these restaurants across the country contributes to the diffusion of the culture. In addition, it does transform itself to suit the local tastes. For example, General Tso’s Chicken, although existed as a recipe in China, differs significantly from what is served under the name in the US. Lee traveled to Hunan Province – the birthplace of the General to find out the origins of the dish (56). The diffusion, in this case, is demonstrated as the Chinese restaurants have taken a part of their culture – the recipe and the name of General Tso and transformed it into one of the most popular dishes in America.

The diffusion and transformation are demonstrated by Lee through the example of General Tso’s Chicken and chop suey. The concept’s focus is the spread of a specific food within a culture and how it is transformed over time. As was previously mentioned, General Tso’s Chicken does exist in Chinese cuisine. However, it is not as standard, and the recipe differs significantly, it is more spicy and more fitting for the eating habits of the locals. Chop suey is another example of diffusion and transformation. Lee described the dish as “the biggest culinary prank that one culture has ever played on another.” (49). It is due to the fact that the Americans used to believe that chop suey was a national dish in China. In reality, the name translates from Cantonese as “odds and ends” (Lee 49). The dish was created to suit the tastes of Americans. To do so, no extra spices, unusual flavors or ingredients were used. The streets of New York, Washington, and other cities had a line of people waiting to taste the dish (Lee 58). The way the traditional Chinese cuisine was transformed and gained popularity in the US is an example of diffusion and transformation.

Globalization and transculturation refer to the merging of different cultures. In the book, the process is demonstrated by how Chinese immigrants used the notion of Chinese food to create the restaurants in America. In addition, they used the fortune cookies that originated in Japan as part of the menu. Similarly to diffusion, the example of globalization is General Tso’s Chicken. However, an essential aspect of the issue is the process through which the Chinese immigrants went through to make their cuisine widespread in the country. “Our benchmark for America is apple pie. But ask yourself: How often do you eat apple pie? How often do you eat Chinese food?” (Lee 26). The author’s idea is that the actual American food is the one that is more common; therefore, it is the Chinese. The merger of cultures and traditions examined in the book is an excellent illustration of globalization.

Global interconnections are illustrated through the issue of the origin of the famous fortune cookies. Although it is easy to believe that they were invented in China, as they are sold in Chinese restaurants, it is not the case. In fact, the cookies were created in Japan, but then gained popularity in America. In addition, there is an American company that specializes in writing texts for those cookies (Lee 90). However, the topic has been discussed by many, “the critical 1983 debate: Who invented the fortune cookie, and where?” (Lee 90). Therefore, this is an example of global interconnections.

Overall, the Chinese culture brought by the immigrants that opened restaurants have merged with the American, resulting in the now widely beloved Chinese food. Although many believe that the dishes are a part of traditional Chinese cuisine, many of them were created in order to suit the tastes of Americans. The provided examples are a representation of globalization through diffusion, transformation, transculturation, and global interconnections.

Lee, Jenifer. The Fortune Cookie Chronicles: Adventures in the World of Chinese Food. Twelve, 2009.

Ma, Guansheng. “Food, Eating Behavior, and Culture in Chinese Society.” Journal of Ethnic Foods, vol. 2, no. 4, 2015, pp. 195-199.

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IvyPanda . 2021. "Food, Eating Behavior, and Culture in Chinese Society." June 22, 2021. https://ivypanda.com/essays/food-eating-behavior-and-culture-in-chinese-society/.

1. IvyPanda . "Food, Eating Behavior, and Culture in Chinese Society." June 22, 2021. https://ivypanda.com/essays/food-eating-behavior-and-culture-in-chinese-society/.

Bibliography

IvyPanda . "Food, Eating Behavior, and Culture in Chinese Society." June 22, 2021. https://ivypanda.com/essays/food-eating-behavior-and-culture-in-chinese-society/.

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Chinese Food And Chinese Culture Essay Samples

Type of paper: Essay

Topic: Food , China , Tea , Kong , Hong Kong , Hong , Chang , Herbal Tea

Words: 3500

Published: 03/08/2023

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Food is a fundamental necessity of life and therefore becomes a rich conveyor of cultural traditions and norms and attracts patterns of symbolic significance much like a magnet, for example, who is entitled to eat with whom, and when, and how food is to be shared. The cultural understandings surrounding the sharing of food illuminates social dynamics by distinguishing cohesive social units and social distance. Indeed, it can be said that a culture is encoded in the expectations of behavior associated with the communal act of dining. The purpose of this paper is to examine the historical continuity of symbol systems that structure Chinese society and how the structure is embedded in how the Chinese think about food and in the behavior surrounding the consumption of food. Most anthropological research on food has been in the area of food insecurity, ritual and eating, and how identity can be demonstrated by food patterns (Mintz and Du Bois 99). This paper examines the symbolism, ritual and identity encoded in the consumption of food in the Chinese cultural heritage. To lay the ground work, first the types of foods eaten and the symbol system applied to food in the ancient China will be reviewed. Foods prepared and eaten from the prehistoric Yangshao era to the Chou period set the basic pattern that informs Chinese cuisine and symbol systems today. Second, an examination of the rise and fall of herbal tea shops in Hong Kong is used to discuss the ways that food can carry cultural identity and adapt to accommodate political and economic changes. The consumption of herbal tea is a way of consolidating a cultural identity and a way of transitioning to a new identity. Finally, the regulations surrounding table manners in Hong Kong are examined in terms of how they can delineate private and public space and determine social relationships. In the description of current table etiquette practiced in Hong Kong, the reader can see how the structure set up in ancient China is continued to the present day. 1. Ancient China Later styles of Chinese food preferences and food management were formulated in Ancient China from the Yangshao Period (5000 – 3200 BC) to the Chou Period (200 BC) (Chang 25). Information on the types of food eaten during the early periods is obtained from archeological evidence and later in preserved literature, primarily poetry. As for style, the only information available from the archeological record is the type of food and whether or not the food was consumed in a raw or cooked form. Textual information begins in the Shang (1850 BC) and Chou civilizations (Chang 25). The staple starch in ancient northern China was types of millet, but wheat, hemp, barley and rice were also eaten. By the Late Chou period, rice was regarded as the preferred and more expensive grain (Chang 26-27). The chief legume was the soybean. There is mixed evidence as to when peanuts, sesames, and broad beans arrived in China. Velvet and red beans were common in Ancient Northern China. Taro and Chinese yam were found in southern China and may have been a more important form of starch than rice in southern China (Chang 28). Many different vegetables were available most of which were gathered wild. The following vegetables occur in texts, but there is little archaeological evidence for them: malva, melon, gourd, turnip, Chinese leek, lettuce, field sowthistle, common cattail, smart weeds, wormwood grasses, ferns, wild beans, lotus roots, Chinese cabbage, mustard greens, garlic, spring onion, amaranth, Chinese water chestnuts and bamboo shoots (Chang 28). As for animal foods, archeological remains of dogs and pigs have been the most commonly found mammals and have been found from as early as the Yangshao civilization right through to the Chou period (Chang 29). Occasionally, remains of cattle, sheep and goats are also found at Yangshao sites but were probably not domesticated until the Langshan period (2000 BC) (Chang 29). There is no evidence that milk or their products were consumed in ancient China. Evidence from oracle bones indicates that sheep and cattle were used in a sacrificial context, but were also probably consumed as part of the secular diet. Many wild animals were part of the early diet, most notably deer and rabbit, but were not as important a part of the diet as dogs and pigs. Bones of exotic animals such as whale, elephant, tapir and bear were found, which suggested that some rare foods might have been imported. Chicken occurs frequently in texts, but other birds such as partridge and pheasant were eaten. Carp was the most common fish eaten, but mullet was also consumed. Other edible species were bees, cicadas, turtles, frogs and snails. Much evidence exists for the uses of alcoholic beverages, mostly made from grain, at feasts and other ceremonies. Information from the Chou Period show that food was prepared by boiling, steaming, frying, salting, pickling, drying, steeping and smoking (Chang 29-31). Chang demonstrated that cultural significance of food, its preparation, and how it is consumed in ancient China is preserved in Chou poetry and onwards (36-39). Descriptions of meals in Chinese poetry only record food consumed by the upper classes. There does not appear to be any descriptions of simple vegetable dishes that presumably the lower classes consumed. The amount of food one is entitled to consume is regulated by rank and age. Each person is said to require four bowls of grain to fill his stomach. However, a high ranking minister was entitled to eight additional non-grain dishes, and a low ranking minister was entitled to six additional non-grain dishes. A man of sixty is entitled to three non-grain dishes, a man of seventy, four, and a man of eighty, five, and a man of ninety, six (Chang 37). Chang makes no mention of women or children and stated that it is not known if poor people were subject to the same strict rules. Did poor people necessarily eat like lone boors? Did they not also have their own rules in their own company? They must have, but, alas, their rules are not preserved in the available records. (Chang 39) Even greater detail accompanies the spatial arrangement of the food. Chang describes the intricate and precise placement of dishes before the diner, for example, what types of meat and how they were folded dictated that they must be placed to the right of the diner, whereas other types of meat folded in different ways must be placed to the left of the diner. The rules regarding the presentation of food indicated that cultural symbols were encoded into the process of eating (37-38). Highly formalized procedures that integrated the recognition of rank also characterized table manners when eating with others, and children were instructed on eating etiquette from an early age (Chang 38-39). The ritualization of spatial arrangements and other regulations surrounding the taking of meals suggests a great attention was paid to social stratification. Chang posits that the duality of yin and yang that informs Chinese civilization today can be found in ancient China in the food, food serving ware, and rituals surrounding food (46). For example, sustenance was divided into drink (yang) and food (yin). Food was further divided into grain/rice (fan) and dishes (ts’ai). Dishes were vegetables other than grain, and meat, and could be classified as either yang or yin. The basic meal consists of drink (water) and fan. This division is so fundamental that alcohol is regarded as fan.on the basis that it is made from grain. A more elaborate meal included ts’ai. Chang described a hierarchy with fan at the bottom and ts’ai at the top that included a guide as to the portions of each class of food that one must eat, specifically, more fan should be consumed than ts’ai (Chang 40-41). As will be discussed below, this symbolic division of food into types developed in ancient China remains the framework of cultural understandings of food and its consumption, including the hierarchy and strict proportions, and structures table manners in Hong Kong today. As Chang stated: This arrangement of food classes and the beliefs and rules associated with them, is in my opinion is the structural essence of the Chinese way of eating, and it has not changed from at least the Chou period to today. In the ancient texts wherever enumerations of things to eat and drink appear, the same hierarchy of food-drink contrasts is shown. (40) 2. Food and Chinese Identity in herbal tea shops in Hong Kong Sea Ling Cheng chronicles the rise and fall of herbal tea shops in terms of the political and economic changes that occurred in Hong Kong in the period leading up to Hong Kong’s return to China in 1997 (1997). Cheng suggested that the political changes taking place in Hong Kong fostered feelings of insecurity and the residents sought to re-affirm cultural identity in the traditions of the herbal tea shop. Cheng also demonstrates how the tea shops stayed afloat in economic downturns by maintaining their function as a social gathering place. The health benefits of herbal tea described by Cheng echo the dichotomies found in Chang’s review of ancient Chinese foods (Chang 48) and the need to balance the opposing factors. Cheng describes a health belief system composed of the dichotomies hot/cold and wet/dry that, if unbalanced in results in bodily discomfort (Cheng 52). Different effects are associated with the various herbal teas – chrysanthemum tea and five-flower tea are assumed to be mildly cooling, while sesame drink, sugarcane juice and sour plum juice are good for promoting digestion, and since their effects are mild, they can also be simply taken as a drink. Twenty-four-herb tea is generally perceived as strongly cooling and good for curing “hot” diseases like flu and fevers. (52)

Cooling teas were thought to counteract the hot and humid Hong Kong climate, particularly during the summer.

Traditionally, herbal teas were dispensed for free or inexpensively at Taoist temples to people who could not afford other medicines. The Chinese residents of Hong Kong were poor and eagerly accepted herbal teas as a folk remedy (Cheng 53). Wong Lo Kat was the first herbal tea shop registered in Hong Kong in 1897. Wong Lo Kat is the name of a man who was reputed to have discovered a combination of herbal ingredients that cured all illnesses. During the dire conditions of the Japanese occupation, the poor Chinese escaped their squalid living conditions in the comfort and sociality of the herbal tea shops (Cheng 53-54). The lack of reasonable housing drove people out of their “homes” but recreational facilities were also inadequate. So, for those economically less advantaged people, herbal tea shops provided a channel of escape from their humdrum lives by creating an easily accessible and comfortable public place that connected them with each other and the world at large. In this way, herbal teach shops played a socially integrating role (Cheng 56). In the 1950s, the types of drinks available at the shop expanded beyond herbal teas to other health promoting drinks such as almond drinks, five-flower tea, chrysanthemum tea, and sesame drink. Further, people came to the shops to enjoy the electric fan and to listen to the radio. For the price of a 10-cent drink, patrons could listen to the popular plays, stories and music broadcast by Rediffusion (Hong Kong) Limited (Cheng 57). As different technologies emerged, they were installed in tea shops to attract a range of customers. In the 1950s jukeboxes in some herbal tea shops were a major attraction for the younger generations. Many local Cantonese films produced in this period featured trendy young people (men with a slick-back hair style, folded-up shirt collars and women typically in mini-skirts) socializing and dancing to western music from the jukeboxes in the herbal tea shops (Cheng 57) . With the arrival of television, Hong Kong residents now had glimpses of the rest of the world. As Hong Kong’s economy grew and accommodations improved, local Hong Kong and western lifestyles became the models to follow. Identification with the Chinese mainland fell off, as did the patronage of herbal tea shops (Cheng 58-59). The social functions of the herbal tea shops that had been so prominent in the past decades were progressively taken over by the family or other entertainment establishments. More importantly, its “traditional roots” led to its marginalization in the march towards a metropolitan identity (Cheng 58-59). McDonald’s, Burger King and Kentucky Fried Chicken, with their American look and immaculate facilities, filled the vacuum left by the herbal tea shops as gathering places. The practice of eating out became a mark of personal economic success and modernity. The consumption of food outside the home reflected the prospering economy and the changing self- image of Hong Kong residents (Cheng 59). Other indications that the residents of Hong Kong were distinguishing themselves from mainland China and Taiwan were the rise in popularity of Cantonese pop songs with lyrics that depicted the local lifestyle and aspirations over the Mandarin pop songs (Cheng 60). In the herbal tea shops, ‘To retain its “traditional” image, Wong Lo Kat continues with its old practice of giving sweet preserved plums to those who have had the bitter taste of twenty-four herb tea’ (Cheng 61). Cheng refers to this fashion and the return of traditionally decorated Hong Kong eating establishments during this time as “nostalgic eating” (66). An increased identification with traditional Chinese décor accompanied the lead up to Hong Kong’s return to China, and according to Cheng, was the result of an “identify discontinuity” (68). 3. Table Etiquette Cooper begins his description of table manners in Hong Kong with a brief overview of the anthropological literature of food and its importance in adapting a population as to what is good or not good to eat, and how the symbolic ordering of the culture is reflected in the preparation and eating of food. As Cooper points out, table manners are so ingrained and at such an early age that deviations from the cultural norm evoke disgust and identify the individual as either a child or a barbarian (179). The categorization set out by the Chou period in China is clearly identifiable in Hong Kong food categories today. If fan (grain or rice) is not included, it is not a meal. Rice is generally not eaten at breakfast, therefore it not regarded as a proper meal but rather a snack to get you through to lunch time (Cooper 180). Chang describes the rules regarding the spatial arrangement of food set before a person (37-38). According to Cooper, the recognition of a need to spatially organize a meal exists in Honk Kong today. Each person has his or her own bowl of fan, which is placed in front of the individual. However, ts’ai dishes are shared and are placed in the middle of the table (Cooper 180). Further spatial distinctions are made with regard to eating utensils. Before each person is the personal bowl of fan, chopsticks, a spoon, and a saucer. Chopsticks are used to take a piece from the communal ts’ai and place it on top of the fan. The bowl is raised to the mouth and the fan and ts’ai are placed into the mouth with the chopsticks. To eat with the bowl remaining on the table indicates a disinterest in the food and is regarded as an insult to the host (Cooper 180). The rules that can be extracted from the use of bowls, dishes and chopsticks are a division of private and public space with the bowl being private, the ts’ai dish as public, and the chopsticks as mediating between the two (Cooper 180). Anything that touches the mouth, i.e. the bowl of fan, is classified as private space and kept within the immediate vicinity of the person to whom it belongs. When one has finished the rice in one’s bowl, one does not continue to eat of the communal ts’ai dishes. To eat ts’ai without rice in one’s bowl is to appear a glutton interested only in ts’ai, of which one must consume a great deal to get full without rice. (181) At formal occasions such as weddings and New Years’ banquets, the proportions of fan and ts’ai are reversed in order to emphasize the sumptuousness of the meal. rice is not served until last. Thus at a banquet, one may eat ts’ai without rice in one’s bowl, and one is expected to fill up on ts’ai such that when the rice is finally served, one can only take a token portion, which is to say, this has been a real feast. (Cooper 183) Cooper describes the overriding rule of communal eating as one of “deference to others” (181). Beyond deference, social status is embedded in the rules of dining as a group. In order of eating, adults take precedence over children, and a guest of honor must be the last to leave the table. When dining out, paying for the check for all the guests marks the payer’s status over the other guests. Among equals, paying the check is done in the expectation of eventual reciprocity. However, if the status between two diners is considerable, it is impolite for the one of lower status to take the check. Cooper describes a refinement of status jockeying. Of course the wider social context must also be taken into consideration. One may be desirous of seeking a favor of an important person, in which case paying the check may be a mild form of pressure in which the obligation of reciprocity is finessed, enjoining one’s fellow diner to comply with one’s request. Food events are first and foremost social events. (183) In his description of table etiquette in Hong Kong, Cooper demonstrates the persistence of the ancient Chinese fan and ts’ai distinctions dictating what and relatively how much you eat, the cultural value of deference, and the carefully observed social structure played out in the microcosm of the dining table. Cheng demonstrated how spaces in which food is consumed serve as public gathering places where people can socialize and acquire information. In fact, the herbal tea shops in Hong Kong were instrumental in facilitating change by revealing new western lifestyles and disseminating news from the rest of the world, which was particularly important at a time of political unrest. The waxing and waning of the popularity of the herbal tea shops and the types of food served in the tea shops indexed the changing cultural affiliations and anxiety as the residents of Hong Kong moved toward reunion with mainland China. Chinese medicine in the form of herbal tea was resurrected as a meaningful symbol of a desirable life. In conclusion, Cooper is correct when he states you are how you eat (179) in Hong Kong. In the case of Hong Kong’s herbal tea shops, you are where you drink tea. The dichotomized worldview of yin and yang is repeated throughout the centuries by being encoded in the classification of edibles into fan and ts’ai. It could be argued that the entire traditional cosmology is embedded in the food consumption patterns because of the critical role food plays in maintaining life. Chinese food traditions have a strong structure that has endured over centuries. Within the culture, patterns of behavior surrounding the consumption of food defined the social strata. To affiliate or deviate from the structure is a way the Chinese, notably in Hong Kong, expressed their evolving cultural identity.

Works Cited

Chang, Kwang-chih. “1: Ancient China,” Food in Chinese Culture: Anthropological and Historical Perspectives. Ed. Kwang-chih Chang. New Haven: Yale University Press, 1977, 23-52. Print. Cheng, Sea Ling. “Back to the Future: Herbal Tea Shops in Hong Kong,” Hong Kong: Anthropological Essays on a Chinese Metropolis. Eds. Grant Evans and Marie Tam. Oxon, UK: Cruzon Press, 1997, 51-73. Print. Cooper, Eugene. “Chinese Table Manners: You Are How You Eat.” Human Organization 45.2 (1986) : 179-184. Print. Mintz, Sidney, W. and Du Bois, Christine, M. “The Anthropology of Food and Eating.” Annual Review of Anthropology 31 (2002) : 99-119. Print.

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Student Editorial Contest Winner

‘Not Real Chinese’: Why American Chinese Food Deserves Our Respect

We are honoring the Top 11 winners of our Student Editorial Contest by publishing their essays. This one is by Kelley Kwok, age 16.

By The Learning Network

This essay, by Kelley Kwok , age 16, from Staten Island Technical High School in New York, N.Y. , is one of the Top 11 winners of The Learning Network’s 10th Annual Student Editorial Contest , for which we received 12,592 entries.

We are publishing the work of all the winners and runners-up over the next week, and you can find them here as they post.

“Not Real Chinese”: Why American Chinese Food Deserves Our Respect

I sit down, surrounded by gossiping aunties and cranky uncles, meeting the warm scent of the dishes on the glass turntable. My stomach growls, preparing itself to be filled. Yet I am left with a lingering guilt for eating this kind of food. American Chinese food. “Fake” Chinese food.

Dishes including chop suey, beef with broccoli, and General Tso’s chicken are considered American Chinese food, foreign to the traditional cooks in China. For this reason, many have been calling it “fake” or “inauthentic,” spreading attitudes of distaste and refusing to eat an Americanized version of their favorite cuisine.

But should this really be the case? The humble origins and admirable impacts of American Chinese food prove otherwise.

In the 19th century, the majority of the first wave of Chinese immigrants in America became laborers. Due to the discrimination that forced them out of their jobs, some turned to opening their own restaurants to make money and bypass immigration law restrictions.

Chinese immigrants were forced to adapt to their new environment, using only the limited and unfamiliar ingredients available to them. Dishes like chop suey were rumored to be first put together with leftovers. Beef, traditionally eaten in a dish with string beans, was cooked with broccoli instead. Through the cuisine, Chinese immigrants fed and comforted one another, giving each other a taste of the land they left. As the popularity of Chinese food spread, Chinese cooks found their niche in America and adapted their food to both Chinese and American tastes.

Despite the heat of anti-Chinese sentiment during the Cold War, American Chinese food quickly became a trend — and a key factor in changing discriminatory attitudes toward the Chinese. The cuisine provided Chinese American restaurant owners enough money to support themselves through an era of oppression, allowing them to send their children to college and benefit the future generation.

Today, there are more Chinese restaurants in the United States than McDonald’s, KFCs, Pizza Huts, Taco Bells, and Wendy’s combined. Many Chinese Americans, including myself, grew up with the food and consider it an integral part of their childhood.

That being said, it’s strange that the cuisine continues to be judged by its authenticity instead of its actual taste or legendary impacts. Can we devalue a cuisine just because it deviates from tradition? American Chinese food is still food created by Chinese people; at first for other Chinese immigrants, and then for everyone in America, to enjoy.

Because of its rich history and taste, American Chinese food deserves respect in our modern society. Instead of calling it “fake” or “not real Chinese food,” we can simply make the distinction between American Chinese and traditional Chinese. Both should be respected, none less valid than the other.

Works Cited

Erway, Cathy. “ More Than ‘Just Takeout’. ” The New York Times, 21 June 2021.

Hayford, Charles W. “ Who’s Afraid of Chop Suey? ” Association for Asian Studies, 19 Aug. 2020.

Rude, Emelyn. “ Chinese Food in America: A Very Brief History. ” Time, Time, 8 Feb. 2016.

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Review essay: food in contemporary China

2020, Asian Ethnology

Review of Jin Feng, Tasting paradise on earth: Jiangnan foodways (University of Washington 2019) and Guo Huiling 郭慧玲, 美味与权力: 一个华北村庄70年饮食生活变迁 [Taste and Power: 70 years of culinary transition in a north Chinese village] (China Economic Press 2020) Forthcoming in Asian Ethnology

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Living in China: A Foreigner’s Perspective on Culture, Language, Food and More

China is home to over 1.4 billion people, making it the world’s most populous country. With a long history and rich cultural heritage, China continues to grow in global economic and political influence. This fascinating country offers much for foreigners to experience, from bustling megacities like Shanghai to serene natural landscapes.

For an expat, living in China can be an eye-opening and rewarding experience. However, there are also numerous cultural differences and practical challenges to adjust to. By learning about Chinese culture, language, food, and other aspects of daily life, foreigners can make the most of their time living in China.

Table of Contents

Living in China – Cultural Differences and Etiquette

Chinese culture goes back thousands of years. Core values in Chinese society include family, education, hierarchy, and harmony. Some key things to understand about Chinese culture include:

• Elders and authority figures are highly respected. It is important to show deference to superiors and avoid causing offense.
• Group harmony is valued over individual interests. Standing out negatively is frowned upon.
• Concepts like “face” and guanxi (social networks/connections) matter a great deal. Causing someone to “lose face” can damage relationships.
• Modesty and restraint are seen as virtues. Loud, boastful behavior is considered poor etiquette.

As a foreigner, you may unintentionally violate cultural norms with behaviors like showing too much emotion in public or addressing someone inappropriately based on their seniority. Be observant of how local Chinese act in different settings. Avoid criticizing or insulting China to fit in better.

Language and Communication Norms

Mandarin Chinese is the official language of Mainland China and Taiwan. Cantonese is also common in Guangdong, Guangxi, Hong Kong and Macau. As an expat, try learning basic Mandarin phrases. Even simple efforts to speak Chinese will make local people appreciate that you respect their culture.

Some key differences in communication norms include:

• Less focus on verbal eloquence; being straightforward is valued more.
• Communication can be less direct than Western verbal styles. Things may be implied subtly rather than said outright.
• Avoiding embarrassment trumps absolute honesty. “White lies” are common to preserve harmony.
• Discussing politics, religion and other sensitive topics should generally be avoided, at least in early interactions.

Adjust your communication style to be more subtle, discreet and observant of people’s reactions. Don’t insist on totally frank discussion if it causes discomfort. Building guanxi requires tact.

Food and Cuisine

Chinese cuisine is world-famous and every region has its own distinctive flavors. Some key aspects of Chinese food culture include:

• Rice and noodles are staple daily foods. Steamed rice often accompanies meals.
• Chopsticks are used for most dishes, so practice this etiquette.
• Tea is widely consumed. Try Chinese teas like oolong or pu’er.
• Dining out is very common. Restaurant meals are meant for group sharing.
• Certain foods like snake, dog or insects may seem exotic to foreigners. Keep an open mind.
• Spicy Sichuan dishes, dim sum, Peking duck, dumplings, and noodles like ramen are just some culinary highlights.

Be adventurous with the enormous variety of Chinese cooking. For homesickness, global cuisines are available in big cities like Beijing or Shanghai. But sampling authentic local specialties will help you appreciate the culture.

Lifestyle and Social Customs

Daily life in China has modernized in many ways while certain traditional lifestyles persist. Some key aspects include:

• China’s public transit systems in major cities are excellent and inexpensive. Use subways, buses and high-speed rail when possible.
• Taxis are abundant and affordable. Just have your destination written down since few drivers speak English.
• Bargaining is expected at markets and street stalls. Start lower and incrementally negotiate a price.
• Mahjong and karaoke are popular recreational activities. Try them out with Chinese friends.
• Chinese social media sites like WeChat are invaluable for everyday life and business. Get setup on them right away.
• VPNs are necessary to access apps like Facebook, Instagram, WhatsApp since they are banned in China.

Stay open-minded about social customs like group dinners with mandatory shots of baijiu liquor. Participate enthusiastically to gain local friends.

Working Culture and Business Etiquette

For expats working in China, understanding business culture and office norms is vital. Some key aspects include:

• Hierarchy is paramount. Defer to superiors and follow their chain of command.
• Carefully evaluate proposals from subordinates. Bluntly refusing could cause loss of face.
• Avoid putting Chinese colleagues “on the spot” with critical questions in group settings.
• Do not rely only on explicit verbal agreements. Written contracts hold more weight.
• Exchanging small gifts like fruit or tea builds guanxi with coworkers and business partners.
• Avoid using yellow gift paper, as it symbolizes death. Red paper or bags are lucky.

Succeeding professionally requires tactfully adapting to Chinese business etiquette. Let local colleagues guide you initially until you grasp important cultural dynamics.

Health, Safety and Pollution Concerns

China’s rapid development has created challenges like dangerous air pollution levels in many cities. Other health and safety issues also require vigilance.

• Verify food sanitation ratings. Avoid street food with questionable hygiene standards.
• Pedestrian norms are loose. Be very alert when crossing streets.
• Some traditional Chinese medicine treatments like acupuncture or cupping can be beneficial. Research reputable practitioners.

With basic precautions, you can stay healthy and safe while living in China. The linguistic and cultural barriers make preparations before medical issues vital.

Pros and Cons of Living in China as a Foreigner

China offers an environment that can be both appealing and frustrating. Assessing the potential pros and cons as an expat can help with expectations.

Potential Advantages:

• Vibrant modern culture still influenced by historical traditions
• Economic opportunities with high growth sectors
• Delicious and diverse regional cuisines
• Inexpensive domestic travel and transport
• Chance to learn Mandarin, valued worldwide for business
• Making local Chinese friends and relationships
• Gaining perspective by immersing in a non-Western culture

Potential Challenges:

• Isolation and loneliness without a local support network
• Language and cultural barriers inhibiting assimilation
• Heavy air pollution in major metropolises
• Authoritarian governance with limited civic freedoms
• Censorship of international internet and social media
• Frequent staring or comments from locals unaccustomed to foreigners

With realistic expectations about cultural differences, an open mind to learn, and willingness to adapt your behavior, the experience of living in China can be life-changing. Immerse yourself and make local connections.

Key Takeaways for New Expats

To maximize your experience in China as a foreigner, keep these tips in mind:

• Observe local etiquette for greetings, self-presentation, dining, and business. Don’t stand out negatively.
• Be patient with communication difficulties. Use technology aids like translation apps and learn basic Mandarin.
• Make Chinese friends who can explain cultural subtleties and advocate for you.
• Try unfamiliar foods and local pastimes with an adventurous spirit. Say yes to new experiences.
• Navigate visa requirements early. Regulations can be strict and complex.
• Pollution is severe in urban areas. Take health precautions like air purifiers and masks.
• Respect political sensitivities of your hosts. Avoid discussing certain topics.
• Appreciate ancient and modern influences that shape contemporary Chinese society.

Immersing yourself in this complex country will unlock amazing cultural encounters. New expats willing to learn about Chinese language, cuisine, social customs and more will enrich their perspective. Keep an open mind, be considerate of local sensibilities, and embrace the chance to understand China on a deeper level.

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Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

Get the huge list of more than 500 Essay Topics and Ideas

Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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