Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Dim sum is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. In the tenth century, when the city of Canton (Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called "yum cha" (brunch). "Yum cha" includes two related concepts. The first is "jat zung loeng gin", which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The second is dim sum, which translates literally to "touch the heart", the term used to designate the small food items that accompanied the tea.
Momo originally named "mo:mo" are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. Momo are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.
Stinky tofu is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky tofu is marinated in brine for one or two days to add odor.
Mandu, or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha and bunsikjip throughout South Korea.
Wang Anyi is a Chinese writer, vice-chair of the China Writers Association since 2006, and professor in Chinese Literature at Fudan University since 2004.
The term Manchu–Han Imperial Feast refers to a style of cooking and a type of grand banquet that combines elements of Manchu and Han's Chinese cuisine developed in the Qing dynasty of China (1636–1912). The origins are disputed, but by the nineteenth century, the style became popular and was emulated in twentieth and twenty-first-century restaurants.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
Revolution Is Not a Dinner Party is a work of historical fiction written by Ying Chang Compestine and published in 2007. The story is set at the end of the Cultural Revolution in Wuhan, China. The novel is about a young girl from an upper-class family facing persecution and other challenges brought upon the upper class living in communist China.
Egg drop soup, also known as egg flower soup, is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
Secrets of the Terra-Cotta Soldier is a 2014 children's historical novel with fantasy elements written by Ying Chang Compestine and her son, Vinson Compestine. It is set in 1970s China.
A Banquet for Hungry Ghosts: A collection of Deliciously Frightening Tales is a young adult fiction book written by Ying Chang Compestine. Set in China, the book blends Chinese culture, cuisine, and modern customs into eight horror stories.[1][2]
The Runaway Wok is a children's picture book written by Ying Chang Compestine and illustrated by Sebastia Serra. Published in 2011 by Dutton Children's Books, the story follows a boy named Ming and his adventures with a magical talking wok who grants wishes. The story portrays the rich family as evil and the poor family as heroic.
The Story ofseries is a collection of children's picture books that were written by Ying Chang Compestine and illustrated by Yongsheng Xuan. Each installation depicts the invention of various objects in Chinese culture, including chopsticks, noodles, kites, and paper. An author's note and recipe is included at the end of each book. The first publication of The Story of Chopsticks was printed in English in 2001 by Holiday House. In 2016, the bilingual edition was printed in English and Chinese by Immedium. The illustrations, done by Xuan use traditional Chinese-style cut paper.
Cooking with an Asian Accent is a cookbook written by author Ying Chang Compestine. Unlike traditional cookbooks, Compestine's recipes are inspired by the efficiency of Western culture and the spiritual nourishment of Asian lifestyle. Among the recipes, Compestine includes personal stories of her experience with the blending of Eastern and Western culture.
The Runaway Rice Cake is a picture book written by Ying Chang Compestine and illustrated by Tungwai Chau. The book tells the story of the Chang family and the sense of community that can be born from a simple act of kindness.
The Real Story of Stone Soup is a picture book written by Ying Chang Compestine and illustrated by Stéphane Jorisch. The stone soup folk story is often associated with European folklore, but Compestine retells it set in China.
Crouching Tiger is a children's picture book written by award-winning author, Ying Chang Compestine, and illustrated by Yan Nascimbene. Published in 2011 by Candlewick Press, the book tells the story of a young, Chinese-American boy who comes to appreciate his Chinese heritage thanks to his grandfather's tai chi lessons.
D Is For Dragon Dance is a 2007 children's picture book written by Ying Chang Compestine and illustrated by Yongsheng Xuan. The book explores the Chinese New Years traditions through a rhyming acrostic format using the English alphabet. The book concludes with an author's note, an artist's note, and a recipe for "New Year's Dumpling Delight".
Wai Chim is a Chinese American author of books for children and young adults residing in Australia. She was a contestant on Australian Survivor: Brains V Brawn, the sixth season of Australian Survivor.
