elizabeth kissinger if3. in balancing their foods, these are the foods that are generally bland and...
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Chinese CuisinePart 5
Elizabeth KissingerIF3
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1. Yin
In balancing their foods, these are the foods that are generally bland and low calorie.
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2. Yang
In balancing their foods, these are the foods that are rich and higher in fat.
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3. Wheat and Rice
These are the two main agricultural products.
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4. Peking
Foods of this region are very rich, use a thick, dark soy sauce and popularized the sweet-sour sauce.
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5. Canton
Many stir-fried dishes originated in this region of China because the people didn’t like overcooked food.
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6. Lo Mein
A Chinese noodle that looks like spaghetti.
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7. Wonton
Chinese fried dumplings.
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8. Egg Foo Yung
A type of omelet.
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9. Chicken
The meat that is used in egg drop soup
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10. Tea
China’s national drink
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11. Congee
A thick breakfast cereal made from rice or barley
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12. Dim Sum
Steamed dumpling pastries that are filled with meat, fish and vegetables
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13. Wok
The steamer, cleaver and wok are China’s three main cooking utensils
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14. Stir-Fry
The most common cooking method in China
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15. Bamboo
A young shoot of this cream-colored vegetable adds a crisp, chewy texture to food.
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16. Szechuan
A type of cooking from a province in Western China that makes the hottest, spiciest food in China
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17. Sodium
Chinese cuisine contains a high amount of this mineral due to the heavy use of soy sauce
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Works Cited
http://en.wikipedia.org/wiki/Chinese_cuisine
http://www.cuisinenet.com/glossary/china.html
http://www.chinahighlights.com/travelguide/chinese-food/