China is a country full of delicacies, with a wide range of food ingredients. From the basic rice and noodles to the unusual animals’ organs, there is more than you could imagine in Chinese cooking.
Rice and wheat play the main role in China’s grain, so there’s no doubt that rice and noodles become the dominated staple foods at Chinese dinner table.
Rice is perceived as a staple food throughout China. It is mostly served steamed or stir-fried (after boiling) at every Chinese meal. The Chinese believe that a meal without a bowl of steamed rice is incomplete.
In Guangxi Province area, for example Guilin, rice noodles are a very popular local food. Usually being served with side dishes such as marinated pork/beef and pickled yard long beans, rice noodles are soft, pliable, and milky white and made from long-grain rice flour. Do you want to try the famous Guilin Rice Noodles? Join our Guilin and Yangshuo Memories Tour!
Rice can also be cooked with a lot of water to produce congee (rice gruel), a popular breakfast food and late-night snack eaten with a number of savory side dishes. Cantonese congee is regarded as the best in the country, which even enjoys the same popularity as dim sum in China. Why not plan your Guangzhou & Shenzhen or Hong Kong tour to savor tasty dim sum and Cantonese food?
Customers Tasting Biang Biang Noodles
While the Southerners keep their heads in rice, the Northerners are obsessed with all kinds of wheat products, or specifically, noodles. Made from wheat flour, salt and egg, Chinese noodles can be served with different ways in different areas:
Beijing Zha Jiang Mian: “noodles with soybean paste”, a typical Beijing food made by stir-fried ground pork/beef, salty fermented soybean paste, shredded cucumber and carrots.
Lanzhou Beef Noodles: a popular halal food in China, served with clear soup and sliced beef.
Sichuan Dan Dan Noodles: a famous Chengdu street food, served with spicy sauce containing some spices and few vegetables.
Xi’an Biang Biang Noodles: a specialty cuisine of Xi’an. It is the belt-shaped hand-made noodles which are mixed with spicy and oily sauce.
Guangzhou Wonton Noodles: a Cantonese dish served with noodles, wonton and soup.
Meat: Regular vs Weird
Chinese people love to eat and almost all animals’ meat can be eaten. In addition to the common meat like chicken, duck, fish, pork, beef, mutton, etc., every part of the animal can be cooked and served, like the organ of ox and sheep.
Adventurous food lovers can try some strange but delicious meat dishes during their travel in China: Chongqing “Mao Xue Wang” (made from pig’s blood, tripe, duck’s blood, ham and chicken gizzard), Chengdu “Husband and Wife Lunge Pieces” (sliced beef and ox organs in chili sauce), Cantonese Snake Soup, Steamed Frog Legs on Lotus Leaf, … Would you dare to try any of them?
Vegetables is the second important part of Chinese cuisine, after rice. You can find a large variety of vegetables in a Chinese kitchen: lettuce, onions, mushrooms, carrots, white radishes, bean sprouts, yard long beans, Chinese cabbage, Chinese eggplants, bamboo shoots, lotus root, all kinds of melons…
China is the hometown of soybean and has thousands of years of eating soybean and its products.
Tofu: bean curd, made from soybean milk, water, and curdling agent, always served in soups, salads and stir-fried dishes.
Tofu skin: dried yellowish sheets made from soybean milk.
Soybean milk: a traditional Chinese breakfast drink, made from soybeans, water and salt/sugar.
Bean sprouts: upper stems of any of various sprouted beans, usually mung beans, soybeans and peas.
Dou Chi: a type of fermented and salted black soybean, used to season a number of dishes in Chinese cooking, especially fish and beef. Sold in packets or tins.