Chinese traditional foods are primarily enjoyed during the New Year celebration. Nian gao, a sweet steamed sticky rice cake, is a beloved dish. Zong zi, sticky rice enveloped in bamboo leaves, is also a traditional favorite. Man tou, a steamed wheat bread served with meat dumplings, completes the meal. Jiaozi, a renowned Chinese dumpling, can be prepared by steaming or frying.
Chinese fried meatballs are made by mincing the meat and blending it with various spices, primarily soy sauce, ginger, and wine. These are eaten by family members as a display of love and care. Similarly, fish balls are created using fish instead of meat. A variety of cakes are produced for special occasions. Nian gao, a delicious rice flour cake, resembles pudding and symbolizes prosperity. Fa gao, made from wheat flour, represents wealth.
Spring rolls, also known as egg rolls, are filled with various ingredients and served with different sauces. Alabone meat is a tasty component of traditional Chinese cuisine. Pomelo salads are prepared during festivals. Imperial Chicken, General Tso's Chicken, and Hunan Beef are examples of classic Chinese dishes.
Jiaozi, or Chinese dumplings, are a traditional food essential during holidays in northern China and have become one of the most beloved and widespread dishes in the country. These dumplings symbolize wealth due to their shape, similar to ancient Chinese gold or silver ingots. Traditionally, family members come together to make dumplings on New Year's Eve, sometimes hiding a coin in one for good fortune.
Chinese dumplings are also popular during other Chinese holidays and festivals, making them an integral part of Chinese culture and tradition. The versatility of dumplings allows for various fillings and flavor combinations, based on personal taste and the mix of ingredients. Making dumplings is a collaborative effort, often involving the whole family, and many learn the skill from a young age. Foreigners are also fond of dumplings and enjoy participating in the making process.
Before dining at a restaurant and savoring the cuisine, it's worth noting the reputation of slow-cooked soup in Cantonese cuisine, one of China's four major traditional culinary styles. Known for its unique and special ingredients and meticulous preparation, Cantonese food is fresh, light, and distinctive. In Guangzhou, the nutritious and healthy slow-cooked soup, which takes five to six hours to prepare, is a must-try dish.
Steamed fish is a classic Guangdong dish celebrated for its light, tender, and slippery texture. The key to this dish is the freshness of the fish and the chef's mastery of temperature control to preserve the fish's tenderness and purity. By steaming the fish for eight minutes over mild heat and adding a spoon of oil, chopped green onion, and soy sauce just before serving, a perfect dish is created. My father's expertise in cooking this course is something I particularly enjoy, as it not only preserves the fish's original flavors but also provides a rich source of protein.
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