Rice is the first thing that comes to mind when you think of Chinese food. Yes it was the first grain farmed in China. However Northern China, because of its weather, gathered millet and sorghum instead. According to historians there is archaeological evidence of rice farming along the Yang-tse River. In ancient times rice was cooked by boiling it water much like today. Sometimes they made it into wine.
Tea is also native to the Chinese and grows wild. Their large planting cities are located at South China, Southwest China, Yangtze River’s north and south banks. Its planting techniques, processes and drinking methods were introduced to the rest of the world. Tea is said to be a good way to cultivate and relax the mind.
Rice, millet, sorghum, tea and wheat are all carbohydrates that were consumed in China. Wheat was brought in China from West Asia and was boiled to make something like Cream of Wheat. Vegetables and fruits like cucumbers, bok choy, ginger, anise, oranges, lemons, apricots and peaches are also native to China and were used with their food. For fat they crushed soybeans for its oil.
In modern day the country’s very varied cuisine is considered as one of the top three in the world. Apart from rice, there are other common foodstuffs like deep-fried dough sticks, steamed stuffed buns or even noodles. Potato, sweet potato and corn are also loved by the Chinese. There is a great variety of food to cater to even the fussiest eater.
For lovely Chinese cuisine recipes check out our next posts.