Zhu Yu Fang Restaurant In Beijing
Archive for the ‘Chinese other food’ Category
Zhu Yu Fang Restaurant In Beijing
Posted by aboutchina on October 1st, 2011
Posted in Chinese Flavor nosh, Chinese food, Chinese other food 
Tags: Beijing Foos, Beijing Restaurant 
No Comments »Xinjiang whole roast lamb
Posted by aboutchina on June 8th, 2011
Whole roast lamb is an indispensable dish in grand feast banquets to serve those honored guests, and it is usually prepared for a group of people at special parties, such as wedding party or other festivals. After finished cooking, we take the lamb on a special cart and place in front of guests. The most honored guest at the gathering is then invited to cut the first piece and eat before the rest of the lamb is cut and served around the party. Serving a whole Roasted lamb is a magnificent thing cooked in a kind of special oven.
Chinese traditional Food-Dumpling
Posted by aboutchina on June 8th, 2010
Chinese traditional Food-Dumpling
Chinese Laba Rice Porridge
Posted by aboutchina on May 7th, 2010
Laba rice porridge containsglutinous rice（糯米）, red beans, millet, Chinese sorghum, peas, dried lotus seeds, red beans and some other ingredients, such as dried dates, chestnut meat, walnut meat, almond, peanut, etc. Actually eight ingredients（配料、成分） are used, cooked with sugar to make the porridge tasty.
About Chinese Jujube
Posted by aboutchina on April 30th, 2010
The Chinese Jujube Tree (Chinese Date), Ziziphus zizyphus. The Chinese Jujube was introduced formally into the U.S. in 1908 by the USDA that imported exceptional Chinese cultivars from China, Japan, Korea and Indochina. About 50 of these trees were established at the University of GA Experimental Station under the supervision of the Mr. Otis J. Woodard at Tifton, GA and other plantings were made in LA and CA.
About Chinese Hot Pot
Posted by aboutchina on April 30th, 2010
In the winter season, when chilly temperatures and frigid winds prevail over the land, people like to eat food that instantly warms their bodies and lifts their spirits. For that, the hot pot is a delicious and hearty choice. Families or groups of friends sit around a table and eat from a steaming pot in the middle, cooking and drinking and chatting. Eating hot pot is not a passive activity: diners must select morsels of prepared raw food from plates scattered around the table, place them in the pot, wait for them to cook, fish them out of the soup, dip them in the preferred sauce, and then eat them hot, fresh, and tender. They can also ladle up the broth from the pot and drink it.
Chinese Bao Zi
Posted by aboutchina on April 30th, 2010
They can be eaten at any meal in Chinese culture, and are often served in restaurants that have dim sum service. The xiao long bao is also popular when eating jiaozi or with Shanghai La mian.
The Art of Chinese Noodles
Posted by aboutchina on April 25th, 2010
Noodles are a form of staple food very popular among the Chinese. They can be made either by hand or by machine and are divided into “cut noodles” or “dried noodles” by the way they are made. Made in whatever way, they maybe of different widths varying from ribbons to threads. As a prepared dish, they can be served warm or cold, dressed with chili oil or not, eaten with fried bean sauce, port or chicken sauce, duck chops, any soups, etc.
