With Chinese food there are plenty of snacks, staple foods, and meals. One of the most favoured dishes is the simple fried rice and it’s famous because of how many wheat farms there are so the amount you get is large and it’s a staple food. There are also different types of pork, chicken, dumplings, spring rolls and noodles. Pork dishes include; sweet and sour pork, Dongpo pork, twice cooked pork and Char siu (barbecued pork) .The different types of chicken include honey chicken and lemon chicken. Dumplings varies from Baozi (steamed buns with filling), Dim sum (a style of Cantonese Cuisine), Goutie (fried dumplings), Jaiozi (steamed or boiled dumplings), Mantou (boiled dumplings), Wonton (sphere-shaped dumplings usually served boiled in broth or deep-fried), Xiaolongbao ( a specialty of the Shangai Cuisine) and Zongzi (glutinous rice wrapped in bamboo leaves, usually with a savoury or sweet filling). Spring rolls are a filling with anything from crab to chicken. Noodles are strings of pastry cooked in flavored broths.
The use of Chopsticks
Chopsticks were introduced to China as early as the Shang dynasty (1766-1122 BCE). To use chopsticks is to hold the lower chopstick stationary and to hold them is like holding a pencil or pen and you move the upper chopstick down, so the two chopsticks connect, then move the toward your mouth. It is considered rude to put chopsticks in your mouth, so put them as close as you can to eat the food.
Different types of drink
Tea is most popular in Hong Kong because of the British rule. After 150 years the Chinese started to import tea leaves from Brittan. The places they sold tea leaves were known as “tea houses”. There was and still is a habit of “morning tea and newspaper” which is also done in Brittan and Australia. The first tea house in Hong Kong was established in the 19th century. At that time people bought tea leaves to bring home for visiting guests.
Information from www.travelchinaguide.com, Wikipedia, www.asiasociety.org
