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After a city-wide effort to scrub too-literal English translations from street signs ahead of the 2008 Olympic Games, Beijing authorities are launching yet another linguistic rectification campaign – this time, targeting restaurant menus. CCTV’s Xie SiSi reports.

This may all look so yummy, but the menu might be a shock!

CCTV’s Xie Sisi said, “This Chinese menu was lost in translation. Don’t worry, meatballs don’t smile, ordering Chinese food can be so easy now with this book, so follow me.”

This Book – “Enjoy Culinary Delights: A Chinese Menu in English” was recently published to put an end to the often-too literal English translations seen on Chinese menus. It contains recommended translations for more than 2,000(2,158) ofChina’s most popular dishes.

China’s dish names are infused with its culinary culture, and expressing them in English is not always so easy.

Xie said, “Take this iconicSichuandish – Kung pao chicken for example. ‘Kung pao’ was an official title during the Qing Dynasty, and the inventor of the dish – Ding Baozhen possessed the title, so his title was used to name the dish.”

Foreign visitors inBeijingare welcoming the book.

The municipal government has tried to regulate English menus since 2006 and promoted the translations in more than 1,300 restaurants during the 2008 Olympic games.

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Chicken feet, pig knuckles or cow tripe are hardly items that set the cash registers ringing at the export turnstiles. But in the global food markets, it is these leftover animal parts that are shaping the market trends as strong demand fromChinais providing the much-needed prop to meat and grain farmers.

Despite its humble nature, imports of pig offal – including pig’s head and knuckles, often served as a cold, fun snack with beer – stood at 882,200 tons in 2011 and accounted for more than 65 percent of the total pig products imported inChina.

Along with its robust economic growth and dietary enrichment, demand for meat has also been growing steadily inChina. The nation is one of the world’s largest consumers of pork, and its huge demand had a cascading effect on animal feed prices last year, particularly that of corn and soybean.

In 2011,Chinaimported agricultural products worth nearly $95 billion, compared with just $12 billion in 2001. The 2011 figures also represented 30 percent year-on-year growth, according to the Ministry of Agriculture.

Along with the rising trade volumes, there has also been a growing trade deficit in the agricultural sector. In 2011, the trade deficit rose 47.4 percent to $34 billion, whereas in 2004,Chinawas still a net agricultural exporter.

“Chinawill become the world’s largest agricultural product importer within the next five to 10 years,” said Cheng Guoqiang, a senior researcher with the Development Research Center of the State Council.

Chinais already the world’s largest importer of soybeans and cotton, and has been the largest agricultural export market for theUSsince 2010, with a total value tripling over the past six years to $17.8 billion. High onChina’s list of imports from theUSare corn, soybeans, cotton and processed animal feed.

But countries with vast arable land for expansion, such asBrazilandArgentina, are also racing to meet demand fromChina.

Chinaimported 19.8 million tons of soybeans fromBrazillast year, accounting for 38 percent of the total imports of 52 million tons from all sources. This helpedBrazilsurpass theUSas the biggest soybean exporter toChina.

Cheng said that rising incomes and the growing number of middle class people inChinaare contributing to a growing demand for food imports. “More than 1 million people every year move into the middle class segment inChina. The higher disposable income will help them to buy more meat, oil and milk. So it is natural that food imports will continue to grow,” he said.

Another reasonChina needs to import more agricultural goods is that the increased output of meat and grains will lead to a decrease in the amount of arable land, water supplies and other natural resources. Grain imports are often seen as a better approach for the wiser use of environmental resources.

“I don’t think self-sufficiency is something that holds in good stead nowadays, as the world is more developed and countries more specialized in what they can produce with good value for the global society,” said Marcos Neves, professor of strategic planning and food chains at the School of Economicsand Business,UniversityofSao Pauloin Brazil.

“Development inChinarequires a tightrope walk between green causes and the need to secure food supplies for the growing masses,” Neves said. “TakeBrazil, for instance. It is already the largest food exporter, and has at least 100 million hectares that can be used for agriculture and biofuel production, in a sustainable manner, being able to supply the needs ofChinain a safe and reliable way.”

Li Guoxiang, a senior researcher on rural development at the Chinese Academy of Social Sciences, expects a golden window of five to 10 years for food imports, considering that the nation has some $3 trillion in foreign exchange reserves and a strong purchasing ability for imports, coupled with healthy trade balances.

But of late, there has been considerable speculation in the international trade community that China’s inability to feed itself may have long-term consequences on the global food system. Some experts have even predicted that increased imports may lead to global food shortage and hunger.

Minister of Agriculture Han Changfu had earlier remarked that China’s grain imports are primarily to enrich crop varieties in the domestic market, and he stressed that the nation “will not and cannot” rely on imports to feed its 1.3 billion population.

Chinafeeds more than 20 percent of the world’s population despite having less than 10 percent of the world’s agricultural land and less than 6 percent of the water resources. The government has reiterated that it intends to meet about 95 percent of its food requirements from domestic sources.

Li saidChinaaccounts for a very small share of the global grain imports, and hence hardly in a position to shape global grain market trends, and least of all hunger in some less developed countries.

“It is actually a win-win situation rather than some evidence of a faltering agricultural sector,” he said.

“On the one hand, increasing agricultural imports will help China ease pressure on natural resources and increase the country’s grain security,” Li said. “But at the same time, the growing demand for farm food consumption also creates opportunities for international food manufacturers, as the unit prices increase in tandem with consumption patterns.”

Hogging the limelight

Pork imports have already hit the nadir and there seems to be no letup in demand, considering that domestic supplies are likely to remain constrained for some time.

“The gap between supply and demand is bound to increase within the next few years, despite an expected recovery from diseases and the reduction of small-scale pork farmers,” said Wang Xiaoyue, a senior analyst at Beijing Orient Agribusiness Consultant Ltd.

“China’s pork imports will continue to rise due to strong demand and competitive pricing on imports,” he said.

The sharp decline in pork production last year led to record imports.China’s imports of pork and pork offal reached 1.35 million tons, up 50 percent over 2010, with theUSbeing the largest exporter, accounting for more than half of the total volume, according to the General Administration of Customs.

At the same time,Chinahas also become a top lure for meat exporters as demand has been climbing steadily. Most of the major pork exporting nations from Europe, North and South America are knocking onChina’s doors.

China’s imports of pork and pork offal reached their peak in 2008 with a volume of 910,000 tons. In 2010, the country imported 900,000 tons of pork, withDenmarkbeing the major supplier, followed by theUnited States,CanadaandFrance.

“As a country develops economically, the first quality of life aspect that improves at the household level is the carbohydrate to protein ratio on the daily diet. Greater economic prosperity among consumers on the mainland has directly translated into higher shares of animal protein such as pork,” said Jorge Sanchez, director of agricultural trade office at theUSconsulate inGuangzhou.

“An increase in pork consumption creates opportunities for US pork farmers, because the unit price increases are fueled by consumer demand.”

Ma Chuang, deputy secretary-general of the China Animal Agriculture Association, said that the country’s surging demand for pork and pork offal implies an optimal export scenario because Chinese consumers tend to place higher value on pork offal, which is not eaten in Western countries. As a result, overseas farmers can profit considerably from pork offal exports.

Pork imports stood at 467,000 tons last year, and pork offal stood at 882,200 tons. Pork offal such as pig’s heads, knuckles and haslet (a form of meatloaf), accounted for 65 percent of the total volume.

Not just tofu

Soybean imports byChinaare expected to maintain an uptrend in the next 10 to 15 years with growth being driven primarily by the demand from urban residents.

“Soybean imports are expected to grow substantially in the long term propelled by growing demand for oil and livestock feed,” said Ma Wenfeng, a senior analyst at Beijing Orient Agribusiness Consultant, a major agricultural consultancy.

According to a US Department of Agriculture forecast,China’s imports of soybean are expected to go up by 62 percent to 90 million tons over the next 10 years.

“Soymeal, produced inChinalargely from imported soybeans, is an integral protein component of the feed necessary to supportChina’s burgeoning pork, poultry and aquaculture industries,” said the US Department of Agriculture in its first forecast 2012-13.

“Their rapidly maturing animal husbandry and feed industries, including aquaculture, expansion in crushing capacity and growing consumption of vegetable oils, are all driving demand which cannot be met by domestic supplies.”

In recent years, each person inChinahas been consuming 5 percent more meat, 10 percent more milk, and 8 percent more cooking oil annually compared with five years ago, according to the National Bureau of Statistics.

Chinais the largest importer of US soybeans, and buys a quarter of the country’s soybean production. In February, when Vice-President Xi Jinping made a visit to theUS, a Chinese trade delegation signed a deal to buyUSsoybeans with a total value of $4.31 billion and volume of 8.62 million tons.

The nation became a dominant force in the international soy markets in the late 1990s and is now the world’s largest importer and consumer, taking in 55 million tons in 2010, more than 50 percent of the annual global trade. Total soybean consumption has risen 64 percent since 2005, but the self-sufficiency rate stands at about 20 percent, according to Customs.

Ma said it is more efficient forChina to import soybeans than to produce them, as soybean production needs more land and water supplies.

“China will be more susceptible to price fluctuations in the international food market with more soybean imports,” he said. “But during unfavorable weather conditions, the soybean imports will keep the country insulated from international speculation and food-price fluctuations in the global market.”

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Part1 Food Symbolism

InChina, foods are given particular meanings, so that a type of food can only be eaten by some specific individuals in certain occasion, or must be eaten in specific occasion.

Usually, an honored guest will be served a snapper’s head or shell to hail him and show warm welcome in some districts.

Noodles are the symbol of longevity in Chinese culture. They are as much a part of Chinese birthday celebration as a birthday cake with lit candles is in many countries, so that youngsters or seniors all will have a bowl of Long Life Noodle in the expectation of a healthy life. Since noodles do symbolize long life, it is considered very unlucky to cut up a strand.

Eggs hold a special symbolic significance in many cultures, andChinais no exception. The Chinese believe eggs symbolize fertility. After a baby is born, parents may hold a “red egg and ginger party”, where they serve round hard-boiled eggs to announce the birth. (InCentral China, the number of eggs presented depends on the sex of the child: An even number, usually six or eight Red Boiled Eggs with a black point dotted on one end will be delivered for a boy and an odd number, usually five or seven without black point for a girl). Egg rolls or spring rolls resemble the shape of a gold bar, and thus are often served on the New Year as a symbol of wealth and prosperity in the coming year.

Fish also play a large role in festive celebrations. The Chinese word for fish “Yu” sounds like the homophonic words both for wish and abundance. As a result, on New Year’s Eve it is customary to serve a fish for dinner, symbolizing the wish for accumulations of prosperity and wealth in the coming year. In addition, the fish is served whole, with head and tail attached, symbolizing a good beginning and ending for the coming year.

Ducks represent fidelity in Chinese culture. If you are ever invited to a Chinese wedding banquet, don’t be surprised to spot a mouthwatering platter of Peking duck on the banquet table. Also, red dishes are featured at weddings as red is the color of happiness. (You may find them served at New Year’s banquets for the same reason.)

Chicken forms part of the symbolism of the dragon and phoenix in Chinese culture. At a Chinese wedding, chicken’s feet, referred to as phoenix feet, are often served with dragon foods such as lobster. Chicken is also popular at Chinese New Year, symbolizing a good marriage and the coming together of families, and serving the bird whole emphasizes family unity.

Seeds — lotus seeds, watermelon seeds, etc — represent bearing many children in Chinese culture. Visit an Asian bakery during the Chinese New Year, and you’re likely to find a wide assortment of snacks with different types of seeds in them.

There are other foods, snacks and fruits which symbolize good wishes under special circumstances, including dried bean curd, black moss seaweed, peanuts, pomelos and oranges.

Part2 Table Manners

Talking about eating habit, unlike the West, where everyone has their own plate of food, inChinathe dishes are placed on the table and everybody shares. If you are being treated by a Chinese host, be prepared for a ton of food. Chinese are very proud of their culture of cuisine and will do their best to show their hospitality.

And sometimes the host will serve some dishes with his or her own chopsticks to guests to show his or her hospitality. This is a sign of politeness. The appropriate thing to do would be to eat the whatever-it-is and say how yummy it is. If you feel uncomfortable with this, you can just say a polite “thank you” and leave the food there. There are some other rules that are suggested you follow to make your stay inChinahappier, though you will be forgiven if you have no idea of what they are.

1. Never stick your chopsticks upright in the rice bowl, lay them on your dish instead. Otherwise, it is deemed extremely impolite to the host and seniors present. The reason for this is that when somebody dies, the shrine to them contains a bowl of sand or rice with two sticks of incense stuck upright in it. So if you stick your chopsticks in the rice bowl, it looks like the shrine and is equivalent to wishing death upon a person at the table.

2. Make sure the spout of the teapot is not facing anyone. It is impolite to set the teapot down where the spout is facing towards somebody. The spout should always be directed to where nobody is sitting, usually just outward from the table.

3. Don’t tap on your bowl with your chopsticks, since that will be deemed insult to the host or the chef. Beggars tap on their bowls, and also, when the food is coming too slow in a restaurant, people will tap their bowls. If you are in someone’s home, it is like insulting the host or the cook.

4. Never try to turn a fish over and debone it yourself, since the separation of the fish skeleton from the lower half of the flesh will usually be performed by the host or a waiter. Superstitious people deem bad luck will ensue and a fishing boat will capsize if you do so. This is especially true to southerners inChina(to be specific, such asGuangdong, Guangxi andFujianprovinces, etc.), since, traditionally, southerners are the fishing population.

Part3 Chopsticks

It’s commonly known that the Chinese invented chopsticks (orkuaiziin Chinese) as a set of instruments to be used when eating but the reason behind that is not commonly known. Actually, the Chinese were taught to use chopsticks long before spoons and forks were invented in Europe (the knife is older, not as an instrument for dining but as weapon). Chopsticks were strongly advocated by the great Chinese philosopher Confucius (551-479BC). Chinese people, under the cultivation of Confucianism, consider the knife and fork bearing sort of violence, like cold weapons. However, chopsticks reflect gentleness and benevolence, the main moral teaching of Confucianism. Therefore, instruments used for killing must be banned from the dining table, and that is why Chinese food is always chopped into bite size before it reaches the table.

Eating Chinese food would not be as enjoyable if the wrong utensils were used. Using two slim and slippery sticks to pick up grains of rice and little pieces of meat and vegetables is actually not a difficult task to accomplish. In fact, there are foreigners who are as competent in using the chopsticks as the Chinese.

 The truth of using chopsticks is holding one chopstick in place while pivoting the other one to pick up a morsel. How to position the chopsticks is the course you have to learn. First, place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Then, bring your thumb forward so that the stick will be firmly trapped in place. At least two or three inches of chopstick of the thinner end should extend beyond your fingertip. Next, position the other chopstick so that it is held against the side of your index finger and by the end of your thumb. Check whether the ends of the chopsticks are even. If not, then tap the thinner parts on the plate to make them even.

When dining with Chinese friends or business partners, it is always better for foreigners to try learning how to maneuver the chopsticks. You should only ask for a fork and spoon if all else fails. Using chopsticks to eat rice is a problem to most foreigners. Generally the tip to eat rice is to bring one’s rice bowl close to one’s mouth and quickly scoop the rice into it with one’s chopsticks. Since this is difficult for foreigners, and so simply lifting portions of rice to the mouth from the bowl held in the other hand is perfectly acceptable.

There are superstitions associated with chopsticks too. If you find an uneven pair at your table setting, it means you are going to miss a boat, plane or train. Dropping chopsticks will inevitably bring bad luck. Crossed chopsticks are, however, permissible in a dim sum restaurant. The waiter will cross them to show that your bill has been settled, or you can do the same to show the waiter that you have finished and are ready to pay the bill.

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Given Shanghai’s role as an important financial and cultural center in China, it is no surprise that snacks from all over the nation are represented here.

So many amazing restaurants here usually serves authentic and traditional Shanghai snacks. However, the city also has its own famous local snacks that are not to be missed, such as those below.

If you are feeling puckish or looking for a light meal you won’t have to walk too far in the downtown area to feast on local or foreign favorites. Although most locals are rice-eaters, Shanghai has a large number of noodle shops and outlets selling local dumplings, the most popular being sheng jian, (pan fried meat dumplings) and xiao1ong bao (steamed meat dumplings). The most famous dumpling shop in town selling Nanxiang steamed dumplings near the entrance to the Yu Garden.

You can’t miss it-just look for a small shop with long queues. The nearby Lubolang Restaurant(Green Wave Pavilion) also conjures up a fine range of dumplings-especially the crab-filled variety. Another favorite often sold at the front of food stores and restaurants is zongzi-sweet or savory glutinous rice parcels wrapped in bamboo leaves.

Try them and many other spec
ialities at Shendacheng, 636 Nanjing Road(W). Up the road at No. 805 is another local favorite, Wangjiasha, which serves deep-fried noodles and great dumplings. It’s a very busy place and you have to purchase vouchers first and, like at most specialty eateries, be prepared to queue.

Featured Snack and Dim Sum

Gaoqiao Muffin has a sweet taste with crispiness, and is one of the four famous

Dazzling Snacks Street

1.   The City God Temple Snack Street

Located in the oldest quarters of Shanghai this snack street is near to Yuyuan Gardens and the Temple of the City God. It’s also close to the Bund and an ideal place to eat within a busy sightseeing schedule.

The street deserves to be called ‘Shanghai Snack Kingdom’. It is the largest and most long-standing snack street in the city featuring the most famous restaurants and eateries in Shanghai. In accordance with the architectural style of the nearby ancient Yuyuan Garden, restaurants in the Old Town Snack Street are all constructed following a style of Ming and Qing Dynasties.

In addition, a snack plaza of thousands of square meters is included. You can find almost all the Shanghai snacks here, including authentic Xiaolong buns, Crab-Yellow Pastries, Fried Stuffed Buns, Chop Rice Cakes, Vegetable Stuffed Buns, and Cream Spiced Beans. Various snacks from other areas in China are also available.

2.Wujiang Road

Wujiang Road is the most popular snack street in Shanghai. Located in the southeast of Jing’an District it’s very near Nanjing Road West metro station so it’s a good place to go for a snack whilst shopping nearby.

Many old restaurants along this road are famous for authentic and delicious Shanghai snacks. Usually inexpensive they’re popular with the locals and tourists. Recently some Western style restaurants and fashion stores have also opened here.

3.Xianxia Road

Xianxia Road food street is in Changning District, the west periphery area of the city zone of Shanghai. It extends to Zunyi Road to the east and boasts plenty of restaurants of different styles from Chinese hot pot restaurants to western cafes. You can easily find cuisines of Shanghai, Taiwan, Japan, South Korea, and Southeast Asia in this road.

Delicately furnished teahouses, cafes, and bars are another feature of Xianxia Road. The pleasant environment of these dining places attracts many youths and the prices are acceptable.

4.Huanghe Road

Huanghe Road Food Street is located near the People’s Square in Huangpu District.

It is packed with a large number of restaurants with distinctive cuisines and reasonable prices. Shanghai cuisines and seafood are leading delicacies here.

5.Zhapu Road

The Zhapu Road is north of Shanghai’s bund and full of restaurants and billboards with neon lights. You get a truly asian feeling there. It must be visited when in Shanghai, both at day and night.

This food street is located in Hongkou District, to the north of the Suzhou River and near the bustling North Sichuan Road Commercial Street.

There are a number of restaurants along the 1000-meter Zhapu road, mainly featuring Shanghai dishes and cuisines of southern provinces in China such as Sichuan, Jiangsu, Zhejiang and Guangdong.

In addition, Huqingping Road in Minhang District is a good place to have seafood. Xin Tian Di in Luwan District, Heshan Road and Grand Gateway in Xuhui District are also popular among gourmands.

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Everyone wants to keep healthy without too much effort. So let’s start from our mouth by eating those healthy foods, which people can easily get in their daily life.

NO.10 Tomatoes

Lycopene from tomatoes is found to be protective against a growing list of cancers, including colorectal, prostate, breast, endometrial, lung, and pancreatic cancers. Tomatoes also lower blood pressure and the risk of heart disease, and are great for your skin.

 NO.9 Spinach

Folate, one of the components of spinach, is helpful for mental health. Spinach also has been found to be protective against various kinds of cancer. These include bladder, prostate, liver and lung cancer. Some components of spinach can be applied to protect the skin from harmful rays of sun, including UV rays.

NO.8 Peanuts

Peanuts are rich in antioxidants that protect cells from damage linked to heart disease and cancer. They also contain high levels of protein and monounsaturated fat. Peanuts also help prevent bleeding from injuries and hemophilia.

 NO.7 Cauliflower

Cauliflower possesses a very high nutritional density. It contains anti-cancer compounds released when it is chopped or chewed. It is high in flavonoid, which can prevent infection and reduce risks of heart diseases and stroke. It is also helpful to reinforce vascular walls and the immune system.

NO.6 Blueberries

Blueberries are rich in Vitamin C, which can prevent plaques inside the artery and many cancers. They are helpful to improve nighttime visual acuity and promote quicker adjustment to darkness and faster restoration of visual acuity after exposure to glare. Blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions.

 NO.5 Oats

Oats have beneficial effects on cholesterol levels. They can reduce risk of cardiovascular disease and prevent heart failure. Oats are good for improving of blood circulation and relaxation. They contain calcium, phosphorus, iron and zinc, which can prevent osteoporosis and anemia.

NO.4 Green tea

Green tea consumption is linked with reduced levels of psychological distress. A green tea component, the amino acid theanine, is thought to have a tranquilizing effect on the brain. Green tea can exert sun damage protection by quenching free radicals and reducing inflammation rather than by blocking UV rays.

 NO.3 Red grapes

Red grapes are rich in fiber and antioxidants, which reduce risks for cardiovascular disease. Seeds of red grapes reduce cholesterol levels and systolic pressure. They also contain a great amount of energy and provide a very high level of carbohydrates and protein. Red grapes contain almost no fat.

NO.2 Mandarin fish

Mandarin fish contains protein, fat, and a small amount of vitamins. It has an easily digestible and tender texture, which is suitable for children, senior people and people with poor digestion. Mandarin fish is also good for people with tuberculosis. The fish is low in calories and high in antioxidants.

 NO.1 Garlic

Garlic is claimed to help prevent heart disease and cancer. Garlic supplements reduce accumulation of cholesterol on the vascular walls. It also helps to regulate blood sugar levels. Garlic cloves are used as a remedy for infections, digestive disorders and fungal infections.

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Chinese food, considered to be the biggest cultural exchange between China and other countries, is famous for its colors, aromatic flavors and the variety of its regional cuisines and ingredients. The following ten dishes are each unique in their own way yet they all have exquisite flavors, wonderful presentations and deep cultural meanings.

NO.10 Fried Shrimps with Cashews

Compared with the heavy tastes of Spicy Tofu, this dish is relatively light. Known for being nutritious, good-looking and tasty. Fried Shrimp and Cashews is said to protect the cardio-cerebral-vascular system and prevent cardiovascular disease. The shrimp is usually soft and easily digestible and accented by the cashews.

The dish is easy to cook at home. There are two very important tips that you should follow. First, if the shrimp is a bit too hard, one can put flour inside of them to soften them up. Second, one knows when the cashews have been in long enough once they start to sink in the hot water. They should then be fried until golden yellow.

Main Ingredients: shrimp, cashews and celery.

 NO.9 Chow Mein 

Chow Mein is a rich source of nutrition and has many health benefits including improving digestion, anemia and immunity. Extremely popular in China and all over the world, this stir-fried noodle dish comes in many varieties. Cantonese Chow Mein is the most famous in Western countries.

In American Chinese cuisine, Chow Mein consists of noodles, meat, onions and celery. It is served as a specific dish at westernized Chinese restaurants. The East and West Coasts of the United States do have some differences in preparation of this dish. On the East Coast, Chow Mein is almost always prepared in the “Hong Kong” style and crispy. On the West Coast, Chow Mein is almost always steamed and soft.

Most restaurants in China cook this dish by deep frying the noodles; the fastest way to obtain the beautiful golden yellow noodles associated with this aromatic dish.

Main Ingredients: noodles and oil.

NO.8 Peking Duck 

Now considered to be one of China’s National Foods, the Peking Duck is prized for its eloquent taste and stunning presentation. This famous dish can be found at restaurants all around Beijing. Upscale restaurants take this dish so seriously that some even have their own duck farms and use only a special kind of duck for their specific Peking Duck dish.

The Quanjude Restaurant, one of the largest roast duck restaurants in Beijing, if not the world, opened its door in 1979. Filled to capacity, Quanjude can serve as many as 5,000 meals a day. Peking Duck is famous for its thin, crispy skin, and its delectable and aromatic meat, which is highly popular among all foreigners, including foreign celebrities and leaders.

Main Ingredients: duck, pancake and onion.

 NO.7 Won Ton Soup

Won Ton Soup, called “Hun Dun” in Mandarin, is a highly welcoming dish in China. Since China is a nation of diverse ethnic groups and different cultures, each region has their own shapes for won tons. Won tons are usually boiled and served in soup, but they can also be deep-fried.

The most versatile shape for won tons is a simple right triangle. Made by folding the won ton in half and pulling together to two opposite corners, this versions flat profile allows it to be pan-fried like a pot sticker in addition to it being boiled or deep-fried.

Many people mix up won tons and dumplings, but there are three major differences. First, they have different starting shapes; won tons make use of a 6cm square or isosceles trapezoid base while dumplings us a 7cm diameter circular base. Second, the “skin” used for won tons is much thinner than the “skin” used for dumplings. Finally, won tons are always found in soups while dumplings are dipped in condiments and sauces

Main Ingredients: pork, shrimp, vegetables and green onions.

NO.6 Dumplings

During the Spring Festival, Chinese families will get together and have dumpling parties. It is said that the dish was invented by Zhang Zhongjing, one of the finest Chinese physicians in history. Dumplings have a 1,800 year long history which is why it is one of the most popular traditional foods in China and extremely popular in Western countries. They may be cooked by boiling, steaming, simmering, frying or baking.

Dumplings feature thin skin, soft stuffing, and unique shapes. Dumpling stuffings are various, including pork, beef, cabbage, carrots, and/or onions among others. Deep cultural meanings are usually associated with this dish, for example dumplings stuffed with celery is called “qin cai jiao” in Chinese, which is a homophone for the phrase that means “hard working and lots of wealth.”

Main Ingredients: meats, vegetables and flour.

 NO.5 Spicy Tofu (Mapo doufu)

Spicy Tofu, known in Chinese as “mapo doufu”, is one of the most famous dishes from Sichuan cuisine. The dish features the trademark “hot” spiciness along with the characteristically tongue-numbing nature of Sichuan’s flavorful food.

Spicy Tofu can be found in restaurants all over China, as well as in Korea and Japan, where the flavors are adapted to local tastes. The Japanese style still retains the “spiciness”, even though spicy is not the preferred taste in Japanese cuisine, and is coupled with Japanese rice.

Main Ingredients: tofu (Bean Curd) and beef.

NO.4 Egg-fried rice

Originally from China’s ancient western regions, egg-fried rice has now become part of Chinese people’s daily cuisine. Famous for its aromatic smells, soft textures and handsome presentation, one can easily find this popular dish anywhere in China, from high class hotels to family-run restaurants on the street.

While it is fairly easy to make, there are some points that should be kept in mind: use left-over rice rather than newly-cooked rice for better taste. Additionally, before frying, the rice should be churned up.

Main Ingredients: rice, eggs and oil.

 NO.3 Spring Rolls

Spring rolls are an appetizer, eaten either fresh or fried.They are usually eaten during the Spring Festival in China, hence the name. The dish bears very auspicious meanings as it resembles gold bars and people tend to link them with ideas of wealth. Of course, they also taste good.

Main Ingredients: flour, pork, vegetables and oil.

NO.2 Kung Pao (Gong Bao) Chicken 

Kung Pao Chicken is the most famous dish of Guizhou cuisine. It is popular among both Chinese and foreigners. Ask a foreigner to name some of Chinese dishes, Kung Pao Chicken will be one of them.

The dish is named after Ding Baozhen, a late Qing Dynasty official. Born in Guizhou, Ding served as the head of Shandong province and later as the governor of Sichuan province. His title, Gong Bao, or palatial guardian, is where the name Kung Pao chicken derives.

Main Ingredients: chicken, dry red peppers and peanuts.

NO.1 Sweet and Sour Pork/Chicken

Sweet and Sour Pork is a Chinese dish that is particularly popular in Cantonese cuisine and can also be found in Zhejiang cuisine, Sichuan cuisine, and Shandong cuisine. The dish is now popular all over the world. With its great look and taste, Sweet and Sour Pork takes the cake among foreigners’ favorite Chinese dishes.

Main ingredients: pork tenderloin, soy sauce, ketchup, salt, vinegar, bell pepper and onion.

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Have you ever wanted to know what Beijing is really like? The modern and the traditional seamlessly juxtaposed.

Beijing, an ancient city, has its own unique quality, character and history.

Part 1 Ancient buldings


It acted as the capital of China for hundred years.So many historic and cultural buldings lies here.Like

Beijing is unarguably one of the most visited places in the world. Every year finds millions of people come to Beijing to see the capital of China, a fast changing metropolitan city of old and new…

The Summer Palace of Beijing began construction in 1750…

Like the Forbidden City and the Great Wall, hutongs are an exclusive feature of Beijing…

For centuries, Siheyuan were centers of family life and the lives of the common people in Beijing…

Beijng has both excellent and classical architecture but few distinguished modern buildings…

Part 2 Delicioous food

Food is caused of popular interest from the coming of human beings.It has different styles and changes every time.Like

Long-term residents may have fond memories of the old Ritan Restaurant in Beijing, a foreigner-friendly, Sichuan home-style joint snuggled into the southwestern corner of Ritan Park…

A mianbao taxi from 1997. The driver is happy and there would be a hole in the floor and the rear might open up and lose diners at any moment…

Realtors agree: The hottest retail spot in town is indisputably Wangfujing…

No matter in which country, the State Banquet seems to be mysterious and solemn…

 Part 3 Beijing’s culture

Live in Beijing,you will be affected by it’s strong culture.Let you feel you are an beijinger who live in the ancient century.Like

On April 2, 2007, the Beijing Dongcheng District Cultural Center held a special vocal concert displaying traditional Peking Opera in honor of the Olympics…

The ongoing exhibition on the development of China’s comics and animation industry shows a lot of animation works from recent years…

There are 1,517 museums now in China…

Part 4 Tips of living in Beijing          

Finding an apartment as well as finding roommates in China isn’t as easy as it seems, albeit much easier than in your own country. Strangely enough, most of us end up living with complete strangers out of necessity…

The currency of the People’s Republic of China has the generic name of Renminbi , which means “people’s money” and is abbreviated as RMB. The basic currency unit is the yuan , often referred to by the informal term kuai , which means “piece [of money]”. One yuan can be split into 10 jiao  or mao [informal] . The jiao can be further divided into 10 fen (100 fen = one yuan)…

For full information about Chinese visa types, see ’’Visas and travel regulations’ in our Visiting China section…

Multifunctional post offices can be easily found in almost every city in the country…

Private GPs are few and far between in Beijing, so for a consultation you will generally have to visit a hospital (yiyuan)…

There are some really excellent reasons for not owning a car in China. These include the mind-snapping problems that arise if you have an accident, as well as the threat to your mental health if you live in Beijing and decide to take to the roads…

Taking a taxi is normally quite all right in Beijing. But still be aware for illegal taxis…

Part 5 foreigners in Beijing

Nowadays, there is an increasing number of foreign people choose to live in China as China become more and more important both in politic and economy…

No matter in which country, the State Banquet seems to be mysterious and solemn.As for China, with its long cultural history in the art of food preparation, a deep importance is attached to State Banquets. What is Chinese State Banquet like? What are the stories behind each preparation? Join us to reveal the mysterious veil of the Chinese State Banquet.

part 1 National Day feast

Since the founding of the People´s Republic of China, almost all media reports on State Banquets have only listed the attendees. Since common people know little about them, they seem to be mysterious and solemn.

part 2 A special banguet

There is a very special menu for a State Banquet. What makes it so special is that it contains exclusively farmhouse dishes. More surprisingly, that State Banquet was given not in the Great Hall of the People but rather in a small mountain village in the centre of Taihang Mountains.

part 3 A mysterious evening banquet

Although nothing about this State Banquet was publicized in advance, the series of diplomatic events following this occasion have their eternal place in the development of Sino-US relations and even in the broader pattern of world affairs.

ESL  jobs in China,enjoy more delicious food

Spring rolls

Spring Rolls is a unique pan-Asian dining experience that offers sophisticated style and high quality at value prices.

Nian gao

During Chinese New Year, there’s a very popular and a must-have food to celebrate with. It is said to bring luck to everybody in terms of finance, career and family. This is a cake that has been traditionally passed down from many generations thousands of years ago, it is call ‘Nian Gao’ or some people call it Chinese New Year cake.


Jiaozi(Chinese Dumpling) is a traditional Chinese Food, which is essential during holidays in Northern China. Chinese dumpling becomes one of the most widely loved foods in China.

Chinese dumpling is one of the most important foods in Chinese New Year. Since the shape of Chinese dumplings is similar to ancient Chinese gold or silver ingots, they symbolize wealth. Traditionally, the members of a family get together to make dumplings during the New Year’s Eve. They may hide a coin in one of the dumplings. The person who finds the coin will likely have a good fortune in the New Year. Chinese dumpling is also popular in other Chinese holidays or festivals, so it is part of the Chinese culture or tradition.

Chinese dumpling is a delicious food. You can make a variety of Chinese dumplings using different fillings based on your taste and how various ingredients mixed together by you.

Usually when you have Chinese dumpling for dinner, you will not have to cook anything else except for some big occasions. The dumpling itself is good enough for dinner. This is one of the advantages of Chinese dumpling over other foods, though it may take longer to make them.
Making dumplings is really teamwork. Usually all family members will join the work. Some people started to make dumplings when they were kids in the family, so most Chinese know how to make dumplings.


Is usually eaten or merely displayed on the eve of Chinese New Year. The pronunciation of fish  makes it a homophone for “surpluses”.

Guangdong candy

Guangdong candy, a sticky treat made out of glutinous millet and sprouted wheat, is thought to seal the Kitchen God’s mouth and encourage him to only say good things about the family when he ascends to Heaven to make his report.


Tangyuan is special treats for southerners. Made of sticky rice flour filled with sweet or savory stuffing and round in shape, Tangyuan symbolizes family unity, completeness and happiness.

Tangerines and oranges

Tangerines and oranges are the “lucky” fruits and the best presents during the Spring Festival season as the words for tangerines and oranges sound like luck and wealth.

Dried persimmon cake

Dried persimmon cake is a popular treat for the Chinese New Year.

Bing Tang Hu Lu

Bing Tang Hu Lu or Candied haws on a stick, taste sour and sweet, and not only are delicious but look nice. The red haws arranged in order of size on the bamboo stick and covered with crystal thin malt sugar are so pretty.

Find ESL jobs in China,live in China.

Selling Point
Realtors agree: The hottest retail spot in town is indisputably Wangfujing. The area lost some of its luster in the last decade as luxury brands flocked to Financial Street, Sanlitun and the CBD, but Beijing’s historic market street has come roaring back.

Wangfujing Bookstore may surprise you with their number of general English-language titles, but Foreign Languages Bookstore’s selection of young-adult paranormal romances is second to none. For sheer fun, you can’t beat a laozihao milliner with plentiful inventory and lots of mirrors. Try on the swellegant hats at Shengxifu (just south of KFC) and plot the resurgence of headwear.

Yes, you can do the centipede-kebab thing when the Donghuamen carts come out at dusk. Or just say that you did after you’ve sneaked off to sample the marvelous dumplings at Shun Yi Fu in Beijing APM mall. If you must be snooty, then go all the way: Plan your day around the award-winning afternoon tea at Raffles Hotel.

The skateboarders at Wangfujing Cathedral are always fun to watch. As are the throngs of domestic tourists agog at jade trinkets being hawked for RMB 20 by the guy with a bullhorn (“Everything must go! I’m selling them at a loss!”). Don’t you fall for his spiel.

Find teaching Eglish jobs in Beijng.