How to Use a Chinese Wok

When you have decided to learn how to prepare Chinese food, you will learn very quickly that you do not have to have their utensils, but if you can splurge you will be able to use them much better. This is especially when you are a beginner. They are not very expensive at all and they are really very easy to find.

First of all you need to know that the most important object is the Wok, this is because it can be used at a pot or as a cooking pan. Over all the centuries not one person has changed the shape due to how perfect it really is. But there is one feature they have added that can better help it to adapt to the electric stoves, that would be the ring or metal collar.

To many people they believe that the Wok is the have must in all kitchens. They have so many uses for when you are fixing Chinese foods. It heats very evenly and can shorten your cooking times by far, and when you are making Chinese food this is greatly important. It is a very great tool when you want to make stir fry. With the sides being so smooth you can also use it for scrambled eggs and perfect omelets. The shape is what truly matters when you want to cook up some stir fry. With the steeper sides you can spread your oil all around very evenly and easily. You are going to need to remember that the less food you put in the wok the better. You are not going to want to add a huge amount of food at one time.

You can get Woks in many different sizes. They have a 12-14 inch Wok that is meant to be used for regular family cooking. If you have gotten an iron Wok then you must season it before you ever think of using it. If you do not do this then it is more than likely going to rust on you. Make sure before you get to season your new Wok you wash it very evenly. After you have rinsed it, and then carefully wiped off the excess water, place it on the heat to dry it completely. The cover to the Wok will need to be washed and dried the very same way.

Even if you cannot get your hands on a Wok, you will still be able to cook the Chinese foods that you love. All you will need is a very heavy frying pan. But you are going to want to make sure you stir the food very often so you will not be burning the food.

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Low Calorie Chinese Cooking Methods

It seems that in recent years, everyone is more concerned about their health. As people are becoming more educated about caloric intake, cholesterol, saturated fat, and sugar, they're beginning to shy away from eating some of their favorite foods like Chinese takeout from their local restaurant. Indeed, eating at an Asian restaurant or getting takeout is like navigating a culinary minefield, where every misstep is like stepping on a calorie and fat laden bomb. There is hope, however, for those of you that enjoy Asian cuisine and still want to include it in your diet. A lot of the unhealthy elements of Asian cuisine come from bad cooking methods. By learning to use low calorie Chinese cooking methods, you can recreate your favorite dishes at home that are healthier and tastier than anything you can get at a restaurant.

The first thing that you can do to make healthy Chinese food at home is to avoid deep frying. How many times have you eaten at your favorite establishment only to find that your meat and even vegetables are swimming in pools of fat? Unfortunately, this is the norm rather than the exception when eating out these days. Oil is bad for you because it is high in calories and is in some cases high in cholesterol and saturated fats, both of which contribute to heart disease. One tablespoon of oil contains approximately 120 calories. Whatever you do, avoid deep frying as a cooking method. When food is deep fried or cooked in copious amounts of fat, the grease can soak up into the food, creating high calorie dishes that are high in cholesterol and fat. You can prevent this by cooking at home. There, you can control how much and what kind of oil you use. You can even get rid almost all of the oil all together if you invest in a non-stick skillet and use vegetable cooking spray.

Instead of deep frying, try other cooking methods to control the fat. For example, say you're using a Chinese recipe for sweet and sour chicken. The chicken in sweet and sour chicken is traditionally battered and deep fried where it can soak up a lot of grease. Instead, try breading it in bread crumbs, giving it a light spray with cooking spray, and then baking it in the oven. You'll still get the textural element of crunch that is similar to a deep fried item, but you'll get none of the extra oil and grease.

Another low calorie cooking method that you can use in your Chinese kitchen is steaming. Steaming relies on the heat of water vapor instead of oil to cook your food. By using this technique, you don't have to use any oil at all. On top of that, steaming is also a gentle cooking method that enables you to retain a lot more nutrients and vitamins in your foods than with other techniques.

Finally, you can create great tasting dishes at home that are friendly to the waist by reducing the amount of meat that you use in your dishes. Meat is high in calories, saturated fats, and cholesterol and reducing the amounts that you use in your cooking can really help to make your dishes healthier. Consider the dish called Beef and Broccoli. When trying to make a healthier version at home, it's helpful to think about it as if it were called Broccoli with Beef, where the vegetable component is the main star of the dish. Use smaller amounts of beef as more of a seasoning element and make the vegetable the centerpiece. You can use this philosophy with almost any dish in order to make it low cal.

There are a number of low calorie Chinese cooking methods and techniques that you can use at home to help make your dishes healthier. By cutting down on the meat, avoiding oil, and using techniques like steaming and baking, you can enjoy Chinese food without the negative health impact.

Brandon Woo is an expert in Chinese cooking and cuisine with over 20 years of experience in the field. For more tips, instructional videos, and recipes, visit http://www.takeoutsucks.com today.

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Preparing Quick and Easy Recipes, Chinese Style

Imagine this situation, you are at home during the weekends and you suddenly started craving for Chinese food. But then you remember that your favorite Chinese food that delivers is close during the weekends. You thought of going out and getting some Chinese food but the next restaurant is quite far and you just don't want to make that trip for Chinese food. Now all this trouble might have been avoided if you only knew how to cook Chinese food. Knowing some quick and easy Chinese recipes can really make a difference.

Generally, the easiest Chinese food can be cooked in just 10 to 15 minutes. Most of the easy ones involve just stir frying the ingredients and before you know it you're enjoying a hot meal with your chopsticks. What actually takes long is the preparation. Nevertheless, there are several cooking preparation tips that you can apply to make your life a lot easier.

To be able to cook a hot Oriental meal quickly, you should learn to prepare the ingredients before hand. For example, ginger can be peeled, sealed in a jar and place inside the refrigerator until needed and believe me you will need ginger almost all the time. It is one of the most used ingredients in Chinese cooking.

You could also do better if you have prepared the meat and vegetables ahead of time. Basically this means you are anticipating that you will crave for Chinese food anytime. If you like the food, I don't see why this should be any problem. With meat you should cut them in uniform sizes so stir-frying them is a lot easier and they cook faster as well. You can cover the cut meat with a plastic wrap and store them inside your refrigerator. The same goes with vegetables. Wash, cut and store them.

I know that this is not an ideal practice but if you're really out of time or you want that Chinese food really fast, an option for vegetables would be to use frozen and/or canned ones. You can find in your supermarket frozen vegetables that are already prepared for stir-frying. Canned Chinese vegetables such as bamboo shoots and mushrooms are also available in the market. There's no substitute for fresh vegetables though.

Remember your sauce concoctions. You can use the same sauce recipes for other Chinese dishes. This way you save time from experimenting every time you cook. You can do a lot with a few tablespoons of soy sauce, oyster sauce, and even sugar. Or another option would be to settle with ready-made sauce or marinade. There should be several flavors to choose from.

Actually you'll be surprised on what you can find in your supermarket's shelves. There is an assortment of products which can make your cooking a lot simpler and easier. From canned vegetables and meat, to instant broths, marinades and sauces, you can have that Oriental flavor in a flash just by adding water, boiling or including the flavors in your cooking.

But one of the best tricks, if you find yourself in a pinch is learn to simplify the recipe. A quick and easy Chinese recipe involves simplifying your ingredients, preparation and cooking. Although, experimentation can indeed lead to some truly incredible meals, but when your in a rush and someone's already waiting for their meals, it would be best to stick to the tried and tested recipes, at least for the now.

About The Author:
For more tips on quick and easy recipes visit on quick and easy recipes visit http://quickandeasyrecipeidea.blogspot.com/
James I Obidike, Elite Ghostwriters.

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Top Ten Chinese Recipes

Chinese food is a delicious way to expand your personal recipe book, particularly if you love to use simple, fresh ingredients with short cooking time. These top ten dishes are famous all over the world, and are must-haves in your collection of Chinese recipes.

Fried Rice - A popular item in Chinese restaurants, fried rice is the ultimate Chinese food, and can be one of the most flexible in your cookbook because you can use leftover rice and ingredients to make it. Of course, you can use fresh ingredients but it's recommended to use rice that has been kept in the fridge overnight for best results. Ingredients usually involved in making fried rice are eggs, spring onions, diced meat of either beef, chicken or pork, ham, prawns and vegetables such as bean sprouts, peas, celery, corn and carrots. There are many types of fried rice but the more famous ones are the Yong Chow and Fukien fried rice.

Kung Pao Chicken - Kung Pao chicken or Kung Po chicken is a Chinese dish from Szechuan cuisine and is considered to be a delicacy. The recipe for this savory dish commonly calls for diced chicken that is pre-marinated and quickly stir-fried with unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, sesame oil, oyster sauce, and chili peppers. Alternatively, you can use shrimp, scallops, beef or pork in place of the chicken.

Moo Shu Pork - This is a dish of northern Chinese origin and a favorite of many. Ingredients in a Mushu pork recipe usually involve green cabbage, carrots, wood ear mushrooms, bean sprouts, scallions, scrambled eggs and day lily buds. Bell peppers, snow pea pods, celery, onions, Shiitake mushrooms and bok choy are sometimes used. The vegetables are cut into long and thin strips before cooking, with the exception for bean sprouts and day lily buds. Fried Mushu pork is then wrapped in moo shu pancakes that is brushed with hoisin sauce and eaten by hand. Moo shu pancakes are thin wrappers made of flour that is easily available in supermarkets and steamed right before eating.

General Tso's Chicken - General Tso's chicken is a Hunan cuisine that tastes spicy and sweet and very popular in Chinese restaurants in Canada and America where it's often marked as a "chef's specialty". General Tso's Chicken recipe commonly calls for battered chicken deep-fried and marinated with ginger, garlic, rice vinegar, soy sauce, sesame oil, Shaoxing wine or sherry, sugar, scallions, and hot chili peppers.

Spring Rolls - Spring rolls make fabulous snacks and appetizers. They are similar to egg rolls, but are slightly different to its cousin. Springs rolls are have less filling than egg rolls, is smaller in size and its skin is thinner. To make a spring roll, minced meat and thinly cut strips of vegetables are rolled and sealed in a square or circular rice paper. It is then deep fried till crispy and golden brown. Serve this crowd pleaser piping hot.

Chinese Dumplings - Chinese dumplings are a fabulous addition to your home cooked foods, and can be made simply and quickly using just a couple of ingredients. The key to making an excellent dumpling is to ensure that all of your ingredients are finely minced, so that each of the dumplings are steamed in the same amount of time.

Beef and Broccoli - The key to cooking up a delicious Beef and Broccoli dish at home is to make an excellent sauce made up of oyster sauce, light soy sauce, thick soy sauce and cornstarch solution. Marinade the beef before stir frying with sugar, rice vinegar, cornstarch solution, soy sauce and sugar.

Sweet and Sour Pork - This savory-sweet highly popular Chinese dish is of Cantonese origin. It is a good dish to prepare when you are planning on having guests, who will be wildly impressed with your cooking skill. As with other Chinese food recipes, the key to making a great Sweet and Sour Pork dish is in the sauce made of sugar, ketchup, white vinegar, and soy sauce. Its ingredients include pork, pineapple, bell pepper and onion cut into bite size pieces.

Chow Mein - In American Chinese cuisine, Chow Mein is a stir-fried dish consisting of noodles, meat such usually chicken, shrimp, beef and pork, cabbage and other vegetables.

Chop Suey - Chop suey or "za sui" or "shap sui" literally means 'mixed pieces' is an American-Chinese dish usually made up of leftover meats and vegetables stir fried quickly in a sauce thickened with starch. It is a great dish when you need to use up the last of yesterday's chicken or pork roast and can incorporate meats of any kind such as fish, chicken, shrimp, pork or beef and various vegetables from celery to bean sprouts and cabbage. Chop Suey is often eaten with rice.

Chinese Food Recipes is an online recipe and cooking website offering plenty of free Chinese recipes and Asian recipes.

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Why Cooking Your Own Healthy Chinese Food at Home Makes Chinese Weight Loss the Right Choice

Does Chinese weight loss or any kind of weight loss program related to following a Chinese diet work at all? Magazines and books around the world are filled with articles and stories about using Chinese tea, herbs and even traditional Chinese medicine to help you lose weight. However, like most weight loss programs out there, there are a few things that you do need to keep in mind. Chinese weight loss is possible by following a traditional Chinese diet, no I am not talking about Chinese buffet food, and this really is the key to how most Chinese people manage to maintain a healthy weight regardless of their age. Eating right is the key to an effective Chinese diet program and you can make your own Chinese diet food easily once you know the basic principles to follow and the kind of food you should be cooking.

Balance is vital. Chinese meals follow this basic principal because it not only works but also makes perfect sense. If you visit any fast food restaurant, what will you see? Most of the time, you'll see people eating meals that are completely out of balance. They have very few vegetables, if any at all, and usually a lot of meat. It makes sense that if you want to lose weight you need to be eating food that is not only healthy but also in the correct proportions. Too many people have grown up eating meals that consist of large chunks of meat and very little of anything else. It is no wonder that many find themselves overweight later on in life. Healthy, traditional Chinese meals have the correct portions of meat, vegetables and everything else that goes into making a proper weight loss diet plan.

Another point worth mentioning about the average Chinese person's diet is that the bulk of the food they eat is not processed or prepared in advance. Everything they cook and eat is as natural as possible. Obviously this doesn't mean they don't splash out on things which aren't exactly great for your body, MSG for example, but on the whole traditional Chinese food is as natural as it can be. It might not sound like much but if you are stuffing processed and prepared food into your body day in and day out, then trying to lose weight will be difficult at best. You are what you eat and the first step to losing weight is making sure you are eating right. Chinese people manage to stay so thin because their meals, on the whole, are as natural as possible.

The good news is that you don't have to be Chinese to enjoy the benefits of Chinese weight loss or diets. You can easily cook healthy and great tasting Chinese food at home that will help you to plan your own diet and meal schedule. Healthy weight loss Chinese diet food doesn't have to cost the Earth once you know how to cook it from your very own kitchen.

Let me show you how easy it is to follow a Chinese weight loss plan. Discover how you can prepare your own Chinese diet food at home that will make losing weight easy.

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What is "Real" Chinese Cooking?

To Americans, the most familiar of Eastern cuisines undoubtedly is the Chinese. Every large U.S. city has its Chinese restaurants, sometimes scores of them, as in New York and San Francisco, and often first-class. In smaller cities, especially in Western states, a Chinese restaurant may well be the best place in town, not only because everyone seems to like chop suey, but because a good Chinese cook can whip up a Yankee steak or a Southern fried chicken as expertly as he stir-fries a lobster.

In the Orient itself, Chinese restaurants dominate the public dining scene from Myanmar (Burma) to the Philippines and on across the Pacific islands to Hawaii. Again, they are apt to be among the best available. Moreover, Chinese cookery methods have invaded other native cuisines to the extent that Indonesian food, for example, could be described as tropical Malay spiced by India and cooked by China-and then served up a la Dutch.

It happens that Guangzhou (Canton) was the first port to be opened to foreign trade by the old Empire, and it became the embarkation point for the great emigrations of Chinese fleeing the famines of the mid-19th century. The restaurants the emigrants established abroad reflected their southern China origin. What most American and European identify as "Chinese food" is more accurately labeled "Cantonese." This has led to arguments.

The Old China Hand who spent years in the international circles of Beijing or Shanghai insists that the southern style is not all there is to Chinese cuisine. Of course, Beijing and Shanghai are about as far and as different from Guangzhou (Canton) as New York from New Orleans. Continental in size, China has as many diverse ways of preparing food as does the continent of Europe. At least five major regional cuisines are recognized by gourmets, plus some subsidiary schools. All are "real," but the north-versus-south dispute implies a class distinction.

The Old China Hand's upper-class Chinese friends in the northern cities naturally served them the specialties of their own region. On the other hand, large numbers of the Chinese who went abroad were coolies. It was easy to jump to the conclusion that northern food must be the cuisine of the elite, southern food fit only for peasants and the poor. This ignored the fact that even the poorest coolie knew how to

enjoy good food, and ate it when they could afford it.

There is a saying in China, "to be born in Suzhou, to eat in Kwangchow (i.e., Canton), to dress in Hangzhou, and to die in Liuzhou." For Suzhou is known for beauty, Guangzhou for food, Hangzhou for silk, and Liuzhou for wood for making coffins.

Besides, the majority of the Chinese restaurants abroad are Cantonese. Though this may be due to the fact that most of the Chinese abroad are Cantonese, I think it is also due to the fact that Cantonese cooking is broader in basis and can be "international" in taste. Canton has also at its disposal a greater variety of seafood and so has the advantage of creating more dishes than any of the other schools. Therefore it is only fair to put the Canton school at the top.

According to experts, the Guangdong (Cantonese) cuisine holds a position akin to the French in Europe-the haute cuisine; others are good, but this one is better. When a Chinese emigre opened a restaurant and called it "Cantonese," he felt he was putting his best foot forward-just as an American opening a restaurant in, say, Brazil might dub it the "New York" or the "New Orleans" but probably not the "Omaha."

Nevertheless, each school of Chinese cookery has its staunch adherents. The above will by no means satisfy the Old China Hand, and the inquisitive modern gourmet will want to try them all. So we will briefly identify the major cuisines and wish you luck in telling them apart.

Notice the conspicuous absence of any "Beijing" school. China's capital, like Washington, D.C., has borrowed its cuisine from neighboring provinces. The so-called Mandarin style is mostly from Shandong.

Priscilla is a cooking lover has been teaching in food industry almost 15 years. She has involved teaching in Chinese Cooking, Japanese food, Thailand food, Eastern Cuisine, Indian Food, Hawaiian Style, Philippines Style, Oriental Food, Asian Cuisine, Western Style, Meals in Minutes and etc. She would like to share with people a broad knowledge of and keen pleasure in the good healthy life style of good eating through her many years of experience.

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Love Chinese Food? Think Twice Before You Order!

Love eating Chinese food? Most of us do, but don't get fooled into thinking that anything and everything on the Chinese food menu is good for you. In fact, most people look to Chinese cuisine as a healthy alternative to fast food, but the truth is that there are a bunch of pitfalls on the menu, including high sodium and fat contents across several different foods across the typical Chinese menu...

Rice: Almost everyone loves having rice as part of their Chinese menu. The problem is that many people confuse "fried rice" with the much healthier brown rice. "Fried rice" is really white rice that's brown via soy sauce and oil. It's also high in fat and sodium. Stay away from the fried rice!

Noodles: Never, ever, ever a good choice! Did I mention that they're not a good choice? The amounts of oil used to cook this stuff is almost enough for your next oil change!

Sauces: Regardless of where or what you're eating, you should ALWAYS order your sauce on the side. Restaurants almost always pour on much more than you typically would and ordering on the side lets you control your portions. These sauces are also typically high in fat and sodium. Soy sauce for example, a staple of Chinese cuisine, has up to FOUR times the recommended daily allowance of salt in just ONE tablespoon!!!

Meat: If you can't recognize what's on your plate it probably means you should skip it. You're always better off ordering steamed entrees. That way you not only could recognize what you're eating, but you'll be skipping the digestion of meat that's covered in fat-soaked breading (think General Tso's chicken!!!).

Your best bet is to really take advantage of ALL the healthy options and order a little of everything, focusing mostly on vegetables and steamed dishes. You could still enjoy your Chinese food, but don't derail all you hard work by making the wrong choices.

For more information on general health and nutrition, feel free to sign up for our free newsletter!

George Louris is the author of The BusyGuy's-BusyGal's Workout for Fat Loss, is a Certified Trainer with over 20 years of experience & a former multiple fitness studio owner who has taken his life's passion for helping others achieve their fat loss goals online at The BusyGuy Fit Club, a resource for ultra-busy men and women who have little time for exercise but still strive for a fit and healthy lifestyle.

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Traditional Chinese Food - Eight-Treasures Rice For the Chinese New Year

Eight-Treasures Rice (Babaofan) is traditionally served on the 7th day of the 1st month of the Chinese Lunar Calendar. This marks the end of the Spring Festival (or Chinese New Year).

This pudding is made from sticky or glutinous rice flavoured with 8 luxurious fruits:

red jujubes (Chinese dates);
finely chopped red plums;
finely chopped green plums;
dried longan pulp;
gingko nuts;
lotus seeds;
lily seeds; and
seeds from Job's Tears (sometimes known as Chinese Pearl Barley).

Nowadays, you may find some of these items replaced with walnuts, peanuts, raisins, cherries and the like. These are often cheaper and easier to obtain. However, the original recipe has a distinct colour, fragrance and taste so see if you can get an authentic version if you can, even if that means paying a little extra to eat somewhere nice.

Many of the fruits were selected and are prepared to look like jewels. The name however may not originally come from the appearance. See the story below for the alternate explanation.

Babaofan forms a special part of the Spring Festival banquet, often enhanced by a tradition of melting brown sugar over the top with burning alcohol. This tradition is meant to date back to ancient times and evidence from Hunan Province suggests that the dish at least has been around for over 2000 years.

The story tells us that a despotic king, King Zhou of the Shang Dynasty was removed by Eight Scholars (the Eight Treasures) recruited by his neighbour, King Wen of the Western Zhou Dynasty. These scholars apparently burned King Zhou to death and both their number and their method were incorporated by the imperial chefs when they invented this dish.

The Spring Festival is not a good time for visiting China. The festival is very much a family affair and visitors without local friends may well feel left out. Almost every Chinese will try to get home during the period meaning that travel services are swamped, and other services may be limited.

There's no need to worry. You can find Eight-Treasures Rice at most good restaurants throughout the year. The dish is also popular at weddings and, if you are lucky enough to get an invite, then you could well be served this along with lots of other traditional Chinese foods.

Ian Ford has lived in China for most of the last 10 years. He is the owner and manager of China Journeys, a UK tour operator offering travel in China with added interest (Registered in England and Wales No. 07014791, ATOL 10236)

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The Chinese Diet

It is a well-known fact that being overweight or obese is a major health hazard, which in the past concerned mainly the Western world and much less the Asian population. The reason for such difference was and still is clearly the different eating habits and nutrition in those countries. Unfortunately, this seems to change rapidly to the worse in the 21st century, with Asia's population's income structure rising and these countries coming more and more under the influence of the well-known U.S. fast food chains and soft drink corporations.

So it may nearly seem a bit nostalgic, when I present here the virtues of the Chinese diet but as I had the opportunity last year in November to come to and stay in Shanghai for a few months, I could experience the still existing difference myself. I wholeheartedly can state that I quickly became a fan of the Chinese kitchen and this for at least three reasons:

1. The incredible variation of meals you get in China is unmatched to all Western style kitchens.

2. Even with only little or no physical exercising, which is basically limited to fitness clubs in Shanghai (of which I am not a fan!), it was virtually impossible for me to put on any weight eating the traditional Chinese diet. From experience I know, that with Western food I would have gained at least 3 to 5 kg!

3. Due to it's preparation, the ingredients and eating style (chop sticks), the Chinese kitchen and way of eating is by far healthier.

These positive experiences motivates me to put together a brief insight into the secrets of Chinese food, which has a tradition of a few thousand years and used to keep one fifth of the human race slim. Perhaps the one or other spa owner will be encouraged to introduce some of those elements (occasionally) into his or her spa kitchen (why not at home too?) for the client's benefit.

Here now come the 12 basic rules of the Chinese diet:

1. Stop counting calories Chinese look at food as nourishing, not unwanted calories and eat slowly (by virtue of chop sticks!) only until not hungry any more - and not to finish the servings under time pressure as we know it so often.

2. Don't fear the fan ("cooked rice") This is no carbohydrate loading. More than a billion slim people and 3000 years of history can't be wrong!.

3. The liquid diet Known as "congee," it is liquid fan (rice based) and eaten for breakfast mainly - warm and either sweet or savoury. It has a cleansing effect and prevents dehydration.

4. Veggies are the dishes Traditional Chinese diet is carnivore-lite and veggies rich. The anti-oxidants are found in veggies, not dead meat.

5. Mixing is key The food comes on the table in large numbers and small quantities each. Western food is served in the opposite way. Taking a little many times ensures that the diner feels satiated earlier.

6. Eat till full Right. That is what the Chinese diet allows you to do. Comfortably full but not stuffed because your brain realizes too late that you have eaten too much. The beauty of slowness, not speed, at work!

7. A meal is an occasion, not sheer necessity Three proper meals a day and enjoyed with family and friends, not our snack-on-the run or firing up the microwave in order not to miss the soccer game on TV - that makes the difference!

8. Balance the flavors Most Chinese meals incorporate five flavors: sweet, sour, salty, pungent and bitter. Those flavors enter into different organs, which results in less desire for sweets as we know it from Western diets. Even the common craving for chocolate does lose its power here.

9. Eat food, which is "alive" Chinese food is traditionally freshly picked, not processed and conserved. They believe a living organism requires "real" food and not a food substitute.

10. Green is healthy Green tea is the much healthier choice than coffee or black tea. Slightly stimulating with its small caffeine content and full of anti-oxidants, when brewed with not quite-boiling water, it is said that five or more cups per day keeps cancer away.

11. Food is meant to keep you fit Chinese believe that food must ensure to keep disease away, must constantly support health and immunity. Those health boosters are seen in ginger, chillies and garlic in particular. They are delicious and support the body's health.

12. Respect the body's climate The Chinese don't entertain the malpractice of putting icy beverages into their body as so common in the West or steaming hot soup. They prefer in general room temperature and the food is cooked and not raw, therefore warm too - in complete harmony with body temperature.

After experiencing the benefits of such very different, more healthy eating habits and nutrition, I only can encourage you to evaluate carefully the above said. Try to take over as much as you feel comfortable with into your health business (should you have one) and/or private life, which is not difficult as today most supermarkets have an assortment of Chinese food on the shelf. Even better if there is a Chinese store in your area.

Last but not least I invite you to have a look at existing literature and recipes of Chinese diet, which will not only deepen your knowledge of the matter but will allow you to design and cook many healthy Chinese meals for family and friends.

Dr Axel Brandt is an entrepreneur and consultant in the health and wellness market since 1992. He designed and managed South Africa's first 5 star holistic wellness center in Cape Town, has written various ebooks and numerous blogs about health and spa business. His blog http://www.startingaspabusiness.com is a good introduction into the health and wellness field.

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The Philosophy of Chinese Cooking

Yin and yang dates back to ancient China. The belief that everything in the universe is consigned into two forces that are opposing but harmonious and complementary. The yin and yang philosophy is used in Chinese cooking. The traditional symbol for the forces of yin and yang, are two fish swimming head to tail. The left half is yin and the right half is yang. Taken literally, yin and yang mean the dark side and sunny side of a hill. Yin and yang are not opposing forces. They are complementary pairs. The Chinese believe problems arise when there is an imbalance between them. Earthquakes, floods and fires and etc. all can be attributed to disharmony in the forces of yin and yang.

This concept of yin and yang relates to food. Opposites are set in balance to create harmony in food and body. If harmony is not achieved the body can be vulnerable to disease. Chinese chefs belief in the importance of following the principles of yin and yang in the diet There is always a balance in color, flavors, and textures. In China live seafood, fresh meat, and seasonal vegetables and fruits are used when preparing meals. Chinese daily meals consist of four food groups: meat, vegetable, fruit and grains. Large amounts of dairy products are not consumed. Dairy produces are substituted with soymilk and tofu. Soymilk and tofu contain large amounts of protein and calcium.

Unlike some cultures the Chinese hardly waste any part of the animal. They have found ways to cook nearly every part of an animal. Chinese culture believes that the shape and part of the animal will replenish and strengthen the same part of the human body.

Certain foods have yin properties, while others have yang properties. We think in yin and yang terms everyday hot or cold, fat or no-fat, high-calorie or low- calorie, sugar or sugar free, gluten or gluten-free, yeast and yeast-free and etc. But do not apply these trains of thought to cooking. Chinese yin properties: steaming, poaching and boiling and yang properties: stir-frying, pan frying and roasting. Balance is achieved by using both yin and yang methods. The yin and yang ingredients can be cooked separately or together.

Each province in China has its' own cuisine. There are the Beijing, Hunan, Shanghai, Szechwan and Cantonese cuisines. The most well known are the Szechwan and Cantonese.

Yin and yang cooking methods are used in all Chinese cuisines. Few foodstuff is purely yin or yang - it's more that one characteristic tends to dominate. Some yin will have a little yang and some yang will have a little yin. Chinese cooking reinforces that it is not so much the individual ingredients, as the balance and contrast between the recipe ingredients in each dish, that is important.

Chinese food is a worldwide favorite. Chinese cooking offers artful harmony and balance beneficial to your health and well-being. The Chinese believe balanced and healthy foods brings harmony and closeness to the family and relationships.

Website: Favorite Recipes

http://www.favoriterecipes.biz

[http://www.favoriterecipes.biz/chinese.html]

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Ultimate Guide to Healthy Chinese Food

CHINESE food is one of the most popular cuisines throughout the world. It is quick and delicious and offers a nice alternative to fast food.

Traditional Chinese food is relatively low in fat, with an emphasis on rice, noodles and vegetables. However, some Chinese food can be very high in calories and fat if one does not order smartly.

Here are some tips on how to order healthfully from Chinese food restaurants. Here is the ultimate guide to healthy Chinese food.

To start, why not try some soup? Most soups on a Chinese menu are very low in fat, a great way to start a meal. A good choice is chicken or vegetable with rice soup, or even egg drop.

Chinese food appetizers can be high in fat, such as fried wontons and egg rolls. Instead, try steamed dumplings. The vegetable dumplings are simply delicious. When ordering main entrees, look for items that are steamed, braised, roasted, simmered, or stir fried (ask for foods to be stir fried with little or no oil). Try vegetable-based dishes to further lower fat and calories. Many Chinese food restaurants now offer steamed traditional items such as chicken and broccoli, with varying sauces on the side. Try these dishes with some steamed rice for a healthful meal. you can even go one step further in the direction of healthy and ask for brown rice.

When ordering noodles and rice, order them plain, not fried. Also, be aware that meats in sweet and sour dishes are often breaded and fried. Instead, ask for roasted and grilled meats to cut down on the fat and calories.

Most Chinese cuisines is very high in sodium, from the use of MSG and soy sauce. So you can request that your meals be prepared without MSG or even request for low-sodium soy sauce. Dishes prepared with hot mustard, sweet and sour sauce, plum or duck sauce, tend to be low in sodium.

For dessert, go a head and enjoy that fortune cookie, with a nice cup of grain tea. The fortune cookie has only 15 calories and is a wonderful way to end a delicious meal.

Look for dishes that feature vegetables instead of meat or noodles.
Ask for extra broccoli, snow peas or other veggies.
Steer clear of deep-fried meat, seafood or tofu. Order it stir-fried or braised.
Hold the sauce and eat with a fork or chopsticks to leave more sauce behind.
Avoid salt, which means steering clear of the duck sauce, hot mustard, hoisin sauce and soy sauce.
Share your meal or take half home for later.
Ask for brown rice instead of white rice.

To read more of the authors articles visit http://hubpages.com/hub/Healthy-Chinese-Food

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Traditional Chinese Food - Chow Mein

Noodles are very popular in China. Chow mein is one of famous Chinese food in the world. It is easy to cook and you can cook it in many methods. In this article, I would like to offer you two of them.

The first method is shown as below:

Ingredients:

Chinese noodles, egg, shredded meat, baby bok choy, green onion sections, chives, MSG, dark soy sauce

Cooking procedure:

1: Put the noodles into the pot with boiling water and boil it for several minutes. Then remove and rinse under cold water; Tips: add a little salt and salad oil when boiling so that the noodles cannot stick with each other easily.

2: Heat the pot, pour some oil and spread it in the bottom of Pot. Add egg, then remove it from the pot when it is done.

3: Add green onion sections, baby bok choy, chives, shredded meat and stir fry them together. Then put into the boiled noodles and stir fry them together for a short time.

4: Then use the chopsticks (if possible) to separate the noodles. Add the cooked egg, onion, and stir fry them for a several minutes. It is done.

Next, I like to introduce you another method:

Ingredients:

Chinese noodles, onion, mushroom, hammer, bacon, cabbage, dry chilies, chilies sauce, soy sauce, egg, caraway

Cooking procedure:

1. Cut all the ingredients into small pieces, and finger-joint size is preferred.

2. Boil the noodles, then remove and rinse under cold water.

3. Pour some salad oil into the pot; add the onion pieces into it until they become golden. Add the mushrooms.

4. When the mushrooms begin to shrink, add hammer and bacon pieces. Stir fry them for a while, then add the cabbage.

5. When the water comes out of cabbage, stir them for several times. If you think that the oil is not sufficient; you can add some oil again to prevent everything from sticking on the pot.

6. Add the noodles and dry chilies or chili sauce into them.

7. Add salt, soy sauce, at the same time please always stir the noodles.

8. Pour the egg liquid into the pot and it will stick with noodles, and then stir them frequently. This dish is done. Pouring some diced chives onto them is preferred.

There are still many other methods to cook chow mein. Please note that you should always prevent the noodles from sticking with the pot.

For other details about how to cook traditional Chinese food such as Kung Pao chicken, spring roll, dumplings, please visit my website.

There are many Chinese food that is suitable for cooking at home, for more information, please visit [http://www.kung-pao-chicken.com/]

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Restaurants - Chinese Food

Let's first get one thing straight right off the bat. Anybody who thinks that when they walk into a Chinese restaurant and order their meal that they get anything resembling what Chinese people really eat, has been eating in Chinese restaurants either way too often or not often enough. Having said that, we're going to concentrate on what we refer to as "Chinese American" restaurants, because in reality, that's what they are.

The stereotypes of who eats Chinese food are beyond silly. Other people besides Jews eat Chinese food, or what we call Chinese food. The reason these stereotypes exist is because many years ago when the modern day Chinese American restaurant started to become popular, the majority just happened to open up in Jewish neighborhoods. So naturally more Jewish people at there than anyone else. Today, you will find all kinds of people eating at Chinese restaurants.

So, what kind of food DO you find at a Chinese American restaurant? Most Chinese American dishes fall into what they call categories of food. Their are your chow mien dishes which feature the classic chicken chow mien. But you can get a lot more than just chicken chow mien. You can also get shrimp chow mien, beef chow mien, roast pork chow mien and just about any other kind of beef, pork, chicken or fish that you can think of. Just a quick tip. If you're going to get the chicken chow mien, get the white meat chicken chow mien. It costs about a buck more but they give you more chicken and the pieces are bigger.

Aside from your chow mien dishes you have your lo mien dishes. The only difference between these two are the kinds of noodles they use. Other than that, they are pretty much the same, at least at most restaurants in the states. The whole key to a Chinese dish is the vegetables that they put in it. Most of a Chinese dish is pretty much vegetables. There is relatively a lot less meat than there is vegetable. That's why the dishes are relatively inexpensive and also why you're hungry two hours later.

Then there are some specialty dishes. You can usually tell what these are because they have names like Moo Goo Gai Pan. You have absolutely NO idea what's in this stuff by reading the name of it. Fortunately, there is usually a description of the menu item underneath the title so you can get some idea of what you're eating.

Aside from the main dishes you get your standard side dishes like roast pork, egg roll, stuffed mushrooms, etc. Most people usually fill up on the fried Chinese noodles that they give you before you even get your dinner. This way it doesn't seem so much like you hardly ate anything. And of course the meal is topped off with a fortune cookie and some tea. This is standard fair for a Chinese restaurant.

Some of these restaurants are good, some are okay and some are not so great. It's hard to find a Chinese restaurant that's really terrible. After all, how much can you ruin a vegetable?

Michael Russell Your Independent guide to Restaurants [http://restaurant-guided.com/]

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Traditional Chinese New Year Food

Chinese Lunar New Year, also known as the Spring Festival, is one of the most important Chinese holidays. It falls in the first day of the first Chinese lunar month and ends fifteen days later. Food plays a huge part in this holiday, and served throughout the entire celebration. In Chinese tradition, most of the Chinese New Year food is symbolic of luck, fortune and wealth and the most common ones are those that are traditionally associated with fortune for the coming New Year, such as sticky rice cake, dumplings, and fish.

Chinese Dumplings: Chinese dumplings are one of the most favorite Chinese food, they are symbolic of togetherness of family, thus usually included in Chinese New Year recipes. They are typically filled with vegetables, meat, and authentic seasonings, but the combination of which varies from family to family.

Fish: Fish is another traditional Chinese New Year food, and often served for both the first and last course of the day. In Chinese tradition, serving the fish whole is considered as it will bring good fortune, and when the head and tail are still attacked, which becomes a symbolic of both a good beginning and ending in the year.

Chicken: Like fish, chicken is also served while, and serving whole chicken during Spring Festival promises that the family will remain together in the coming New Year.

Eggs: Eggs are symbolic of fertility, so Chinese New Year food always contains eggs, whether they are scrambled with vegetables, simmered in a hearty soup, or served whole as a snack.

Sticky Rice Cake: Another food traditionally found during Chinese New Year's celebrations. It is usually made with sticky rice and dates, and the traditional cooking method is steaming.

Noodles: Noodles are practically required during Chinese New Year, in Chinese culture, you should not cut them into shorts because the long shape symbolize a long life, otherwise it may bring bad luck during the year.

Hao Luo is the author of Chinese Food Recipes, which is the only website offering detailed and specific Chinese food cooking pictures. If you interested in Chinese cooking, click here: Authentic Chinese Recipes.

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Malaysia Foods - Introduction of Malaysia Famous Food

In the gourmet paradise of Malaysia, you can taste the various kinds of food, especially in Penang and Malacca. The population in Malaysia comprises the majority of Malay, Chinese, Indian and minority of others ethnic communities, where they are integrated together. Malaysia has many kinds of excellent and inexpensive food and restaurants almost everywhere in the towns and cities. There are many Malay, Indian, Chinese, Thai, Korea, Japan restaurants and many more. The food available here ranges from Malay food, Chinese food, Indian food and Straits Chinese food.

Penang was once the world merchant gathering port. Therefore the ingredients can be easily obtained. Malaysian cooking from different parts of the country, have different style and taste. Take for example the Straits Chinese food; those in Malacca prefer a sweeter taste. While in the Northern region, such as Penang, they prefer sour and spicier taste, due to influences by the Thai cooking styles. The spices are used not only as food seasoning, but they also contain some health benefits as well.

Popular Indian foods or dishes such as Flat Bread usually serve together with Pulling Tea. Most of the Indian food is usually hot and spicy. They are eaten with their hands and utensils are kept to a minimum.

Malay famous food is Steamed rice. Steamed rice is where white rice is steamed with coconut milk and serves with curry fishes, chickens, prawns, eggs, onions, cucumbers and spicy chili paste.

Chinese food is not so spicy compare to Malay and Indian foods. But cooking incorporates with different ingredients, seasoning and flavors. Very popular foods is Penang Fried Flat rice noodles which is stir-fried in a wok together with black soy sauce, chili, prawns, eggs, cockles and bean sprouts.

http://www.1asianfoods.com
By: Lau Chen Hung

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Is Chinese Food Unhealthy?

Next to Pizza, Chinese food has to be on of the more popular takeout foods for Americans. So, is it bad for you?

Chinese food is a favorite of both the native Chinese and American foreigners alike. Their spicy dishes and authentic cuisine suits almost any palate and has endless possibilities. Unfortunately, sometimes Chinese food can be anything but a healthful dinner. Lucky for many Chinese food lovers, there are healthy alternatives that are equally tasty but lower in saturated fats and simple carbohydrates.

Choosing the right type of foods when ordering Chinese takeout can make a world of difference in the nutritional value you will receive. Picking foods that are high in protein, such as chicken or beef dishes and full of veggies are great healthy choices. As a substitute to fried dishes such as sweet and sour or sesame chicken, opt for a sautéed alternative such as cashew chicken or beef and broccoli. These dishes provide nutritional value that other traditional plates such as lo mein lack. Lo mein provides several sources of bad fats and carbohydrates due to the large amounts of noodles and the oil it is stir fried in. Always make sure that the Chinese restaurant you choose serves food without MSG. There have been conflicting reports about the poor nutritional value contained within.

For healthy side dishes, skip the fried egg roll and wontons and instead have a cup of soup. Skip the order of fried rice. It is an unnecessary supply of large amounts of calories. It also contains high concentrations of cholesterol. If available, brown rice is the most healthful alternative to fried or white rice. If possible, on the day you choose to order Chinese takeout, limit your intake of sodium rich foods. Many Chinese meals are high in sodium content due to the use of soy sauce and other additives. Don't add any more salt than necessary once your meal arrives! Additionally, if you are ordering a dish with peanuts, eat them in moderation. Peanuts can be very beneficial and contain many good fats and nutrients. However, eating too many can make a somewhat healthy dish unhealthy quite quickly.

Choosing between inexpensive restaurants and high end Chinese restaurants can also increase or decrease the health of the food served. As a generalization, many high end Chinese food restaurants will have a special menu with specifically healthy options as well as a list of their nutritional content.

When all else fails, do not hesitate to question your server or the manager of the Chinese restaurant. Most are eager and willing to provide you information on their native dishes and are usually very knowledgeable about their cuisine. The majority of restaurants are required to have nutritional content information on site. This could be useful in helping you decide on the best healthy Chinese takeout options.

Jerry Passi is with HealthFoodCompanies.com - providing free health food articles.

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Tips For Cooking Chinese Food

You may have found that cooking Chinese food is really time consuming and very complicated, especially when you are preparing a big meal for the whole family. However, we can save our precious time, keep the Chinese touch and improve our creation while having fun with some useful tips for cooking Chinese food.

Tips to save time

There are various ways that you can take in order to save your time in cooking Chinese recipes. For example, rice is something that is often cooked more than needed. When this happens, you can freeze it and stir-fry it later for another meal. This will not only cut on the cooking time, but also improve on the taste with additional oil and ingredients.

Tips to add Chinese touch

It is very simple to make a dish or course characterized with Chinese flavor without changing anything other than the cooking oil. Sesame oil is one of those materials that we can use in this respect. When you are cooking shrimp with normal vegetable oil, it will taste still grease as usual. But when you cook it with sesame oil, it is covered with a Chinese color.

Tips to create unique recipes

Your creativity will be enhanced if you cooking Chinese food frequently. When you find a recipe for chicken that you like very much, you will be wondering if this same recipe can be used in cooking shrimps or crab. Most of the time, you are correct. And you have probably come up with a unique recipe that no one else has ever used. During this process, you will not only enjoy creation, but also have fun.

Now that you have learned some tips to cook Chinese foods that are time saving, characterized with Chinese flavor and fun, use them when you are preparing for your next meal. You will find that your are enjoying Chinese cooking more and more.

Want to cook Chinese vegetarian recipes like a chef? Get started with these bell pepper recipes!

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How to Make a Chinese Dish Low Calorie

If you're like a lot of people, you have an interest in eating healthy. Unfortunately, eating healthy and eating your favorite foods are not always in harmony. This is particularly true when talking about Chinese food, which is notoriously high in fat and calories when you order it in your favorite restaurant. This doesn't need to be the case, though. If you know a few basic tricks, you can learn how to transform high-calorie Chinese dishes into low calorie masterpieces.

By changing your techniques and making intelligent compromises, you can slash the amount of calories in your dish dramatically. For the purposes of this example, let's consider the popular dish called Sweet and Sour Chicken. If you order Sweet and Sour Chicken in a Chinese restaurant, you will get a plate full of deep fried chicken topped with a sweet, thick sauce. A typical serving of this dish can contain more than a thousand calories, or half a day's worth of food for one person. Most of the calories in this dish come from deep frying the chicken and from the sugar used in the sauce. To offset these extra calories, we can do a few things.

First of all, we need to eliminate the deep fried chicken element of the dish. Reducing the amount of oil in your food is very important because oil is very high in calories. One tablespoon of oil contains approximately 120 calories and when you deep fry things, they soak up oil in large amounts. If the cook is unskilled and fries at low temperatures, the food can absorb even more fat. One way to get rid of the extra oil is to turn to baking rather than deep frying. To do this, you will need to modify your recipe slightly. Most Sweet and Sour Chicken recipes call for dipping the chicken pieces into a batter and then deep frying. Instead of doing that, eliminate the batter and bread the chicken pieces with some Japanese panko bread crumbs. Once you have done that, put the pieces onto a baking sheet and give them a light spray with vegetable cooking spray, which contains less than 10 calories per spray. From there, place the chicken into the oven till it is golden brown. The final result will be chicken that has a crunchy exterior like the deep fried version but with a whole lot less fat and calories.

Next, you can lower the amount of calories in the dish by making wise decisions on what cut of meat that you use. In this example, you should opt for skinless chicken breasts rather than dark meat, which is higher in saturated fat and calories. If you're cooking other dishes, switch to leaner cuts of meat. In general, cuts of meat that are named "loin" (tenderloin, sirloin, etc) are lower in fat and thus in calories.

Another reason that Sweet and Sour Chicken is so high in calories is that its sauce contains an enormous amount of sugar. Sugar is high in calories and has no nutritional value. In order to slash the calories and the amount of sugar in your dish, switch to sugar substitutes like stevia or sucralose. These substitutes can be used like regular sugar but contain zero calories.

When you're looking to cut the calories out of your Chinese dishes, remember that the most important thing you can do is to reduce the amount of oil that you are using. If the recipe calls for deep frying, choose other methods of preparing the food like baking. Moreover, if the recipe calls for oil for stir frying, try to substitute the oil with cooking spray. In the end, by reducing the amount of oil and sugar in your cooking, you can transform an unhealthy dish into a healthy, low calorie Chinese meal.

Brandon Woo is an expert in Chinese cooking and cuisine with over 20 years of experience in the field. For more tips, instructional videos, and recipes, visit http://www.takeoutsucks.com today.

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Make Room For Chinese Food Delivery

One way to assess the cooking talents of your partner is to check out the contents of their fridge. If it's a bit on the bare side and there is a drawer nearby, bulging full of take out menus, maybe their talent lays in ordering Chinese food delivery.

Sometimes Oriental cooking trumps everything else, no contest. Mexican has its moment and pizza can sometimes just seem like bread and cheese, but the good old Chinese set dinner for four can offer so much more.

The range of dishes from dim sum finger delights to rice and noodle dishes of tremendous variety can provide a family feast that is ideal for sharing. The Chinese see the sharing of a meal almost as a communication of love, and boy we do love to chow as well.

The rise of the oriental restaurant was a response in the 19th century to the needs of male migrant workers from China who had settled in the west to make their fortune. Before long westerners were also joining in on this cheap and cheerful fare, with the demand for Chop Suey evidenced by the massive number of restaurants that opened in major cities of the western world.

Other dishes developed too in the wake of this high demand, many of which were adapted to suit western tastes. We would not have classic dishes such as sweet and sour pork if it were not for this. Even the famous fortune cookie was not strictly speaking something that could be said to be traditionally Chinese.

A restaurateur in the 1950s came up with the idea of a cookie containing a message to amuse diners whilst they waited to be served. The idea quickly caught on with populations mesmerized by the mystique of oriental culture, and the novelty has lived on to this day.

Although the big take-out craze did not really start until the 1950s, oriental restaurants were doing it at least 60 years before then. Home deliveries were made in the 19th century although they consisted of more elaborate affairs with best china and silverware delivered to private homes along with waiters and food.

Something of the history of the early oriental restaurants still exists in the tradition of having set meals, and numbered items on the menu. This, apparently, was to help assist in the communication problems of ordering a meal. To this day many people who have had a few too many beers still have a communication problem and often favour this system of number ordering when ringing from home.

Chinese food has come on leaps and bounds since the middle of the 19th century, even although many dishes have been adapted to suit western tastes. The beauty is that many oriental restaurants cater for all sorts of Asian food tastes and will even look after your special diet concerns. When it comes down to, it there is no contest between Chinese food delivery and the other home delivery restaurants of the world. Get some in, chop chop.

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Start The Day With Authentic Chinese Food For Breakfast

If you are coming to China then no doubt you will want to try authentic Chinese food. The one meal that causes the most problem for visitors is breakfast. Hotels generally offer western breakfast or buffet style Chinese food that is pretty unappealing to most visitors. The solution? Read on...

The staple foods in China are wheat in the north and rice in the south. With modern transportation you will often find both options in most parts of the country. However, I will still stick to that division when describing the options:

Northern style breakfasts

Savoury pancake: My favourite. These crisp pancakes are quickly made by street vendors as you wait. Often there will be egg, fermented bean paste, crispy tofu, lettuce and possibly some sausage as filling. Eat as soon as this comes off the hot-plate for a truly exciting breakfast. I like lots of chilli powder on mine. You can indicate how much you want at the appropriate time.

Steamed dumplings: Usually sold as a set of 10 in a bamboo steamer these tasty treats can be filled with meat or vegetables. You should be provided with a small saucer in which to mix a blend of vinegar, soy sauce and/or chilli sauce. Dip your dumpling in this before taking a bite. Be careful that hot juices don't squirt out. N.B. You may see steamed dumplings re-fried. These are delicious, if less healthy, variation.

Steamed buns: These large lumps of steamed dough are not to everyone's taste. They benefit from a stuffing so look for a vendor that offer something to go inside. Think of that as a Chinese sandwich!

Southern style breakfasts

Rice noodles: Rice flour can be used to make noodles in the same way that wheat flour makes regular noodles. I find rice noodles to be lighter and less heavy on the stomach - which is a good quality in a breakfast food. Usually, these noodles are served as a set meal with meat, soup and pickles. Watch what the locals get and then follow suit.

Rice porridge: My least favourite option though my wife and several friends rave about it. Rice porridge is made from rice that has been cooked with extra water for longer than normal, and then flavoured with meat and/or vegetables. Porridges flavoured with pork or chicken would suit most western palates though more interesting options that I have seen include frog and intestine. You can also find rice porridge in cans.

Wherever you travel in China, and whether you have breakfasts included in your package or not, do take the opportunity to try authentic Chinese food for at least a couple of your breakfasts. You will find all of these options suitable for western palates, and disgracefully cheap.

Ian Ford has lived in China for most of the last 10 years. He is the owner and manager of China Journeys, a UK tour operator offering travel in China with added interest (Registered in England and Wales No. 07014791, ATOL 10236)

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The Art of Chinese Cooking - Unleash the Chinese Gourmet in You

"Have you eaten already?" Sounds familiar, right? Well, that is if you have dined in a Chinese restaurant. That is actually a popular Chinese greeting and that is even heard in the West. Yes, Chinese restaurants are recently mushrooming in the West. This only indicates an increasing interest in the Chinese food.

Well, there's no wonder why. That is because Chinese food comes in different varieties and its quality is high. Additionally, Chinese recipes are more economical and easy to make. In fact, anyone can easily prepare his or her own food in the kitchen and enjoy it. It's no surprise that one-third of the world's population consume Chinese food on a daily basis. Perhaps, Chinese recipes are some of the world's greatest and most original cuisines.

It was often assumed that Chinese recipes are difficult to cook. However in contrast to this assumption, they do not present any real difficulty at all. All of the ingredients needed to prepare a Chinese food can be bought in general food stores and other outlets, sometimes even online. It doesn't matter whether you are planning to make bean sprouts, water chestnuts or bamboo shoots. With a visit to your general store, you can get all the required supplies.

One thing to consider when it comes to Chinese recipes, is the color, flavor and aroma. These are basically the key elements in Chinese recipes. In addition, nutrition is also considered a priority. Another amazing thing about Chinese cooking is the way in which meat and poultry can be served in the one course in such clever appeal that there's nothing seems to be out of place. The very fact that Chinese cooking and its consumption is a great cooking experience also implies that food prepared the Chinese way has more nutrients in it. Vitamins, in particular, are retained in most Chinese food due to the quick and minimum cooking.

Furthermore, when it comes to meat in Chinese food recipes, it actually refers to pork. Beef is less common in Chinese food compared to pork. From the point of view of Chinese cooking, pork seems to be more versatile than beef and more dishes that are successful made are done using pork rather than with beef. Nevertheless, there are some beef recipes.

There are actually a lot of Chinese recipes that you can try out right in your own kitchen. You can find numerous references online about all the facets of Chinese cuisine. There are detailed step-by-step recipes to help you make your Chinese cooking experience easy. Why not try out one of the Chinese recipe. See for yourself how it feels and tastes to cook and dine the Chinese way.

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The Variations of Chinese Cuisine

In recent years, China has become one of the most popular sources of just about any cuisine. This paved way for Chinese food to be renowned across the globe particularly countries like United States, UK, Australia and Western Europe. What many westerners usually do is they tend to group the dishes all together despite its regional variation. Different traditions have developed around different areas in China and this is mainly due to climatic conditions as well as ethnic make up. As China continues influencing the West, it worked as a win-win situation on both sides. This brought the establishment of various fast food chains along the streets of China encouraging an even freer economy.

Despite the differences of each region, what keeps them bonded together is the idea that meals should be kept pleasing to the eye, healthily balanced as well as contain the best and freshest ingredients available. As a tradition, dishes are served along with a hot tea or hot water since this is believed to aid digestion. However, beers and soft drinks have taken over and has become people's favorite in recent years. Meat like chicken and pork has become in demand and has been a huge part of working people's daily diet. Also, beef is consumed and comes in very thin slices. Vegetables, as always, are a mainstay in many Chinese cuisines and it comes in a wide array of choices.

One of the most in demand menu choices is the Sweet and Sour Pork. Dishes that contain beef as the main ingredient are usually cooked with noodles together with black bean sauce or cashews. Recipes that make use of chicken include Lemon Chicken, Honey Chili Chicken and also Chicken with Lychees. In general, Chinese food dishes are typically served accompanied with bowls of rice or noodles. Vegetables are spared from being overcooked to make it taste crispy and fresh. The most common vegetables being used are green beans, eggplant, zucchini, mung bean sprouts and mushrooms. Also, included are Chinese cabbage, Chinese broccoli as well as bok choy.

Coastal areas in China have their own traditional cuisine with seafood as the main ingredient. This includes both freshwater as well as deep-sea fish dishes. Prawns, crab, squid, shark fin and scallops are all favorite ingredients.

Chinese food dishes are never complete without a steaming hot bowl of soup. It is especially welcome during cold weather especially Chinese winters and is a great way of using up leftovers. Stock, as it is called, is often made out of meat, chicken or vegetables. Sweet Corn Soup has become a favorite among Westerners the same as Szechwan Soup, which is made from pork, ham, mushrooms, red pepper, prawns as well as chicken stock.

When talking about cuisines per region, one of the most internationally in-demand is the Cantonese cuisine. These dishes are typically made up of meat or chicken but also include Shark Fin Soup and Steamed Sea Bass. Generally, Cantonese cooks prefer to stir fry, saute, steam or deep fry. What makes Chinese food unique from other kind of dishes as it make use of soy sauce, rice vinegar or oyster sauce instead of spices to give flavor.

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What Is Your Favorite Chinese Food?

Chinese restaurants have been seen everywhere even when in a different country. People like Chinese food. It not only looks delicious but also tastes good. So what is your favorite Chinese food?

Most people will say it is Kung Pao Chicken. This dish has chicken, peanuts and peppers within it. It is crisp and brisk. Also the color is beautiful. The chicken is white and the pepper is red. Sometimes the cook also adds some green peppers. It is famous especially in America. But this food is not authentic in America because it has been improved to meet Americans' requests. As Americans like fired and sauced food, it is more American than Chinese. Dinners can ask for the cook not to add peppers in it if they do not like peppers. This is most famous dish among foreigners.

The second one is Fish Flavored Pork Slices. The raw materials are ham meat, tender bamboo shoots, an egg, sugar, vinegar, uncooked oil, sesame oil and thick bean. First cut the pork into slices and mix it with seasoning. Then you can fry it. The pork is slippery and the vegetables are fresh and sweet. These two dishes are the mostly named ones by foreigners.

Then it is about some snacks. The most popular one is dumplings. Dumplings can be fried, boiled and steamed. It also has different stuffing within it. If you like meet, you can add meet. If you like vegetables, you can add vegetables. You can also add sugar or gingili or whatever you like. Besides dumplings, strong-smelling preserved bean curd, spring roll and so on are also very popular.

China has different styles of cooking. The most noted ones are Sichuan style dishes and Cantonese delicacies. You may find some inspirations from Chinese food for your Thanksgiving Day and Christmas Day.

Life is difficult, and unfortunately is long!

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Using a Chinese Wok

As you start to learn about Chinese cooking, a few special implements can be very helpful. However, Chinese utensils are not absolutely essential, despite the insistence of some enthusiasts. Even some of the Oriental women who have settled abroad do very nicely without them, for quite acceptable substitutes are to be found in any kitchen. But the Chinese utensils are useful, especially for the beginner, and fun as well. They are not expensive and they are easy to find, so it seems a pity not to try them out. In case the thought of a new set of pans worries you because they might take up a lot of room, relax: these utensils are so versatile that remarkably few are needed.

First in importance is the wok, which serves as cooking pan and pot; the name in Cantonese means simply "cooking vessel". Its shape has remained unchanged for centuries. A wide cone rounded at the bottom, it has one or two handles. The wok's shape was originally dictated by the Chinese stove that had an open top surface into which the round-bottomed wok with its flared-out sides fitted securely. Nowadays a metal collar or ring purchased with the wok adapts it neatly to any gas or electric range. The wok usually comes with a snugly fitting aluminium lid. In its classic form the vessel is made of iron, which keeps a steady, intense heat. However, excellent woks are also made in steel, stainless-steel and aluminium.

The wok is a wonderful addition to the kitchen: any discussion of specific Chinese cooking methods will show how practical it is. Its even heat makes possible the very short cooking times so important in Chinese food. It is especially suitable for stir-frying, but there are few cooking methods for which it cannot be used, or ingredients that can­not be cooked in it, in either Chinese or Western style. For example, its smooth sides make it perfect for scrambling eggs or preparing omelettes. But its success in Chinese stir-frying is due to its shape, since food is easily turned along the steeply sloping sides and evenly covered with oil as it falls back into the bottom. Remember, however, that the smaller the quantity of food stir-fried in a wok at one time the better; there should not be more than one pound of meat in your wok: if you have too many people for that, simply cook two lots.

Woks come in several sizes. For ordinary family cooking, one with a diameter of 12 to 14 inches is about right. If you are a traditionalist and buy an iron wok, it must be seasoned before its first use so that it will not rust, and also so that food will not stick to it. Before seasoning yours, wash it thoroughly with hot water and whatever detergent or soap you usually use. Rinse it care­fully, and then, after you have wiped it, heat it to dry off any excess water because the iron rusts easily: even after seasoning, the wok must never be left wet. Wash, rinse and dry the cover in the same manner. Now put the wok over a medium heat and wipe the surface with a small pad of paper towelling soaked with groundnut or other vegetable oil until you are sure the entire surface is covered with oil. Repeat once or twice, until the paper remains clean after wiping: this shows the wok has been cleaned of all dirt and impurities and is now ready for use.

Now the wok is ready for use. Keep pot-holders handy to grip the hot handles while you are cooking. To clean the wok after use, fill with hot water and let it soak until all particles of food can be wiped off easily with a cloth. Do not use soap and do not scour with steel wool or use strong detergents; these will destroy the surface created by the seasoning process. Gentle rubbing with a cloth or with a brush or nylon scourer should be adequate. Always dry over the flame after cleaning, and do not be alarmed when the wok begins to blacken. It's supposed to.

If you cannot get a wok, all is not lost; you can still cook Chinese food. A heavy frying pan is a good alternative. There are even those who declare that because it is flat-bottomed and easily exposed to the heat, the frying pan has some advantages over the wok. If you do use such a frying pan, take special care to turn the food continually while cooking, and so cook it quickly and evenly.

Ian has been researching the way food is cookedfor over ten years now. Come and visit his newest website over at http://www.digitalkitchenscalesinfo.com, which helps everyone find the best Digital Kitchen Scales and information about the best prices

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Traditional Chinese Food - For the Dragon Boat Festival

The Dragon Boat Festival falls on the 5th day of the 5th month of the Chinese Lunar Calendar. This usually falls in the first half of June.

The festival honours Qu Yuan, who was a poet and high official in the state of Chu. There are several variations on the story but all end with Qu Yuan drowning himself in the Miluo River on the 5th of the 5th, 278 B.C.E.

One versions says that Qu Yuan believed passionately in social reforms but this upset more conservative members of the court. They talked the king into banishing Qu Yuan, a punishment he was unable or unwilling to accept.

Another version says that he warned against the threat from a neighbouring state only to be ignored. When that state attacked and took the capital he wrote one last poem before committing suicide.

The festival arose as his fellow countrymen honoured the memory of Qu Yuan by racing Dragon Boats to the presumed spot of his drowning. They threw special pyramid-shaped sticky rice cakes wrapped in leaves into the water to feed his soul. These Zongzi now form an essential part of any Dragon Boat Festival.

Some say the rice cakes were made like this to feed the fish, preventing them from eating his corpse. Others say that Qu Yuan appeared to fishermen in a dream complaining that their original offerings were being taken by a local dragon, hence the need for a lily leaf wrapping.

Whichever story is true, it is interesting to have a symbolism to any foodstuff, and nice to see a patriot being honoured, even if a little too late.

Zongzi are made from sticky or glutinous rice and shaped as a pyramid. Over time, the style of the wrapping and the contents have evolved to suit local conditions all over China.

Zongzi now often contain bean or nut paste in the centre (peanuts and walnuts being favourites), or even egg or meat.

The wrapping is usually of any common local leaf. Bamboo leaves are used in the south, maize and other similar leaves further north.

The Zongzi are steamed or boiled for hours allowing the flavour of the contents and the leaves to seep into the rice, producing a whole range of snacks rather than one distinct dish.

Ian Ford has lived in China for most of the last 10 years. He is the owner and manager of China Journeys, a UK tour operator offering travel in China with added interest (Registered in England and Wales No. 07014791, ATOL 10236)

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Looking For a Delicious Brunch? Try the Chinese Dim Sum Food

If you are looking for the best way to spend a lazy afternoon on a weekend, here is one good idea for you - Visit your favorite Chinese restaurant and while sipping your favorite Chinese tea, feast on the wide variety of delectable delicacies that make up the Chinese Dim Sum. Dim Sum, one of the most popular Chinese foods, comprises of an innumerable assortment of steamed dishes, dumplings, and other goodies, which are analogous to hors d'oeuvres, the hot and cold delicacies served at all French restaurants.

Literally meaning "to touch your heart", Dim Sum foods are best known for their rich quality and competitive pricing, and are usually enjoyed by people as their favorite brunch. The Chinese tradition of Dim Sum was introduced to the Western Countries in the 19th century by the Chinese immigrants from the Canton region. In fact, it is the Chinese Dim Sum that is thought to have inspired the whole idea of 'brunch', a large mid-morning meal often linked with drinking tea.

The foods that are usually served as a part of a typical dim sum lunch are either deep-fried or steamed. The deep-fried delicacies include Wu Gok, a kind of a taro turnover, and mini spring rolls of different varieties. At times, a dim sum lunch might also include special lip-smacking goodies, such as the shrimp dumplings wrapped in seaweed and topped with a dollop of salmon caviar!

The steamed delicacies served as a part of the Chinese dim sum include a large variety of foods, ranging from steamed pork spareribs and Char Siu Bao, steamed buns with roast pork, to Har Gau, the very delicious shrimp dumplings with a translucent skin. Besides these steamed or deep-fried delicacies, a dim sum lunch also includes a dessert and green tea. For dessert, egg custard tarts are usually served, but if you are lucky, you may have a choice between a mango and an almond pudding.

The Chinese Dim Sum dishes usually vary from one restaurant to another. Other Chinese dishes that are often included in a dim sum lunch at some Chinese restaurants include the flower scallion rolls, also called 'Hua Juan', vegetarian and non-vegetarian pot-stickers, sesame seed balls, shrimp toast, Shu Mai, spareribs, Cantonese spring rolls, Taro Croquette, and steamed Chicken's feet. Thus, if you really want to experience the flavor of traditional Chinese cuisine, visit the nearest Chinese restaurant and try the delicious Dim Sum lunch.

Use the unique Chinese Restaurant Locator to find some of the best Chinese Restaurants in your city.

Also, find more informative articles and tips on Cooking Chinese Food to experience the flavor of the rich Chinese Cuisine.

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Impressions Of China - Are You Ready For the Olympics? (Can You Eat the Food?)

I used to love Chinese food, the kind that I ate in the elegant Chinese restaurants in Washington, which serve the predictable egg rolls, barbecued spare ribs, chicken chow-mein and egg-foo-yang, and even the door-to-door delivery type in cardboard boxes with the plastic pouches of soy and duck sauce. The exotic smell of the unfamiliar food was always enticing, but now, after one year of eating the real Chinese food, I yearn for the familiar, the simple meat and potato variety.

I have not had a fresh garden salad since I got here - the Chinese boil their salad leaves; they eat very strange foods: last night, the appetizers consisted of the ever present chicken feet, the cold sliced duck with finger thick fat under the skin, a leafy green vegetable soaked in oil, chewy jelly fish, broiled pork on the bone, and some terrible tasting sliced cold cuts, beef tongue and peanuts.

The main courses were pork belly with one inch fat strips; boiled shrimp in the shells; Hainan chicken, which is served cold, totally undercooked with the blood still running in the veins; turtle stew, served with the turtle shell, head, feet and skin; mushrooms and mixed vegetables; some fish which was smothered with bamboo shoots and tomatoes and cooked on the table; crabs in the shell, which had to be cracked with the teeth because no other tools were provided; two kinds of soups; sticky sweet rice; tofu; Chinese steamed bread; and fresh fruit as desert.

I once tried the chicken feet, the white variety, which are served with horseradish sauce; they were eatable, because all I tasted was the sauce, but this is not something I would take a liking to very quickly. Of course, in my position as honored guest at the dinners I attend, I have to eat all the food that is served - once. Then, if I do not like it, I can decline, although that does not always work, because it would embarrass the host if the guests do not like the food he is serving. So, I grin and bear it....

When I came to China the first time in 1989, I made the mistake of pretending that I liked the snake dish that was served, with the result that every meal thereafter contained another snake variety. I am now more careful in my choice of words when I thank the host, but still, I have had to eat some pretty weird stuff: cows veins, fish stomach, fish head, fish eyes, eel, pigeon, turtles, sea weeds, cows throat, heart, lungs, pork intestines, teeny octopuses with their arms all curled up, etc.

The worst, and most difficult to swallow, are the bugs: the ants, overgrown maggots, the beetle bug type and the scorpions. The latter are great delicacies and said to have some medicinal qualities. They have no taste whatsoever, and neither have the bugs, but the thought alone makes one sick.

What I hate most about the Chinese food is the way it is served - everything is on the bone, or still in the shell. Take a chicken for example: after removing the chicken breast, which is reserved for another dish, the cook takes one big machete and chops the chicken across the ribs into little bite-size pieces, each one containing a tiny bit of meat and the rest is bone, fat or gristle. In feeding the eyes, a bowl of chicken cut up like this goes a long way, but not in feeding the stomach.

A person unskilled like me in the art of chewing food in one corner of the mouth and spitting out from the other, will not succeed in getting much nourishment from food "on the bone". I have a similar problem with the shrimp that are served still in the shell. The traditional way of eating them is to put the entire shrimp in the mouth, somehow separate the shell from the meat with the teeth and the tongue, and spit out the shell.

Of course, all the spitting is done onto the same plate where the fresh food is served, or on the table cloth next to it, where one can find a collection of chicken bones, fish grates, duck gristle, and the usual variety of half chewed and discarded food. This method goes for all other shell food, such as crabs, which are served cut in several pieces and require good teeth to manage.

The proper way of eating in China requires one's head to be about three inches from the plate, to either spit as above or shuffle food into the mouth or slurp the soup. The slurping is necessary because the soup spoons have a funny shape and are too big to fit into one's mouth. There are no serving utensils provided, so everybody just digs with the chopsticks in the serving dish, picks up whatever they will hold and skillfully maneuvers the load across the table and into the mouth - no matter that the sauce or part of the food drops into the other dishes.

Smoking and burping are standard procedure (although I have put a stop to smoking at my table on account of an "allergy", which everybody seems to accept), as is drinking heavy rice wine in a ceremony that requires one to get up every time someone lifts the glass to toast, which is constantly.

Old food never gets removed from the table and new dishes are simply piled on top of the old ones up to three layers high - this, as I found out, is the poor man's way of showing his neighbor how many dishes he can afford to eat. After about five minutes into a meal, the table looks like a war zone - with pieces of food splattered all over the table from chop stick mistakes, cigarette butts, spit out bones, and the like.

Needless to say, I am not looking forward to these lunch and dinner occasions, which are intended to "entertain" me as the honored guest. I sure hope you'll have less trouble finding edible food at the Olympics! Surely there'll be a McDonalds somewhere...

Andrea R Lucas is an entrepreneur, writer and mentor who has traveled extensively all over the world. She is a member of several travel clubs and entertains her readers with amusing anecdotes from her trips abroad and within the US. As a travel consultant with http://www.celeratravel.worldventures.biz - Andrea gets incredible travel deals and dream trips at a fraction of the regular travel costs.

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