Chinese FoodCambridge University Press, 25. aug. 2011 - 147 sider This illustrated gastronomic tour traces the development of the unique food and drink culture found in China. From ancient to modern times, the Chinese have celebrated an epicurean lifestyle, believing that food is not just meant to fill the stomach, but that an abundance of food denotes good fortune and that knowing what, and how, to eat is crucial to health. Liu Junru explores the traditions surrounding cooking and eating in China, distinctive regional variations, the development of advanced culinary techniques and new dining trends. Chinese Food will be of interest to all those with an interest in the origins of this popular cuisine, now enjoyed in every part of the world. |
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Agency photo department alcohol ancient animals areas banquet bean curd beef Beijing Bianyifang boiling bowl buns chef chicken Chinese cuisines Chinese food chopsticks crops cuisines customs delicious diet dishes drinking dumplings eating famous fermentation Festival fish five tastes flavors food culture fragrance fresh Fujian glutinous rice grain Guangxi Guizhou Han Chinese Hangzhou heat Hong Kong China hot peppers image library ingredients jiaozi Kong China Tourism Lamb Hotpot library of Hong meal meat medicine millet minority nationalities Mongolian moon cakes noodles northern oolong popular pork porridge principal food provided by image provided by Imagechina provided by Xinhua Province Qing Quanjude regions restaurants Roast Duck salty sauce seasoning seat Shaanxi Shandong Shang Sichuan simmered soup sour soy sauce steamed stir-fried stuffing style sweet taboos Tang Dynasty teahouses tealeaves Tibetan tofu tonic traditional Chinese usually vegetables vegetarian vinegar Western winemaking Xinhua News Agency zisha pots zongzi