CHNS 281 Quiz 3 - Chinese Cuisine and Food Culture Food Recognition

boiled dumplings (a must in northern China at Chinese New Year’s Eve)

steamed dumplings

fried dumplings
*Often made with leftover boiled dumplings

pot stickers

*Made with fresh dumplings

*Two ends are open, allowing heat to enter.

New year's cake (Cantonese Style)

New year's cake (Cantonese Style with red bean paste)

new year's cake with osmanthus (Su Style)

Common in Shanghai

Tang Yuan with sesame-seed filling (boiled) (more Southern China?)

Yuan Xiao

(commonly fried)

(Coated with sticky rice powder)

Zong Zi (cantonese style)
(Savory: Meat and sometimes soy sauce)

Zong Zi (Huzhou style)
(Sweet: Red bean paste)

(Eaten in Shanghai)

Zong Zi (Beijing Style)
(Wrapped in reed leaves)

Zong Zi (Southern Style)
(Wrapped in bamboo leaves)

Dragon Boat (festival originated in Miluo City, Hunan Province)

Qu Yuan Temple

Master Qu Academy

Milou River

Moon Cake (Cantonese Style) (Considered best mooncake)
(Lotus Seed Paste with Double Egg Yolk)

Moon Cake (Su Style) (popular in Shanghai)
(Rose with Walnut Fillings)

Lotus Fragrance House in Canton

(Origin of “Lotus Seed Paste with Double Egg Yolk”)

Roasted Whole Lamb(young lamb) (expensive food reserved for festivals)

Hand Served Lamb (with bones) (self serve)

Yak Meat (Regular cows can’t survive there) (Rich = lots of yaks)

Hulless Barley (Evolved from Barley from Mesopotamia)

Tibetan Tsampa (Steamed Hulless Barley mixed with Yak Butter)

Hulless Barley Bread

Hulless Barley Noodles

Tibetan Yak Buttered Tea (Dark Tea) (Salty) (Basically the only vegetable intake)

Qingzhen (Islamic Hui) Restaurant(Qingzhen food = Halal)

Roadside Xinjiang lamb kabobs by a young uyghur (cumin = essential)

Traditional Xinjiang lamb kabobs

Xinjiang naan bread (Called nang bread in Mandarin) (Made from wheat)

Xinjiang naan bread (Called nang bread in Mandarin) (Made from wheat)

Kelp (Very cheap and common) (Took a lot of effort to make a snack in Eastern Asia)

Pork Ribs with Kelp & Chinese Radish Soup

Pork Bone Soup (with Jujube)

Pork Bone Marrow (trust this is peak yum)

Chicken→ Chicken Soup→ Chicken Broth (most common way to create Xian)

Chicken with Jujube Soup

*Common tonic soup with health properties according to TCM

Abalone

Dried big abalone

Trepang (or Sea Cucumber)

Spiked Trepang (Much more desired and expensive)

Dried Trepang (best form)

Abalone, Spiked Trepang, Seafood Soup

in Cantonese style (super super super expensive)

Shark’s Fin Soup

Bird's Nest (Made from saliva of the swiftlet)

with Lean Pork Soup

Bird's Nest (Made from saliva of the swiftlet)

with Goji Berries Soup

Cumin (smells more like curry) (browner) (thinner)

Fennel (smells more like Italian sausage) (greener) (thicker)

Goji Berry

Jujube