Source(google.com.pk)
China is a huge country in eastern Asia. It is the world’s largest country in population and the third largest in area. About a fifth of the world’s people live in China. The country covers more than a fifth of Asia. Only the U.S.S.R. and Canada have more territory. China’s vast land area includes some of the driest deserts and highest mountains in the world, as well as some of the richest farmland
The Food:
Grains are the main foods in China. Rice is a favorite among the Chinese of the south. But, in the north they prefer Wheat. With the wheat they make it in to bread and noodles. Corn, millet, and sorghum are also eaten. Vegetables, like cabbage and tofu rank second. Tea is what they drink most. Did you know that Chop suey originated from China, but now it is uncommon there today? I didn’t.
How would you like to only use chopsticks and soup spoons at every meal? That is what the Chinese do.
Did you know that chopsticks means "quick little ones."
For breakfast they may eat rice porridge, chicken noodle soup, or deep-fried pastries that taste like
Doughnuts. Favorite lunchtime foods include egg rolls and dumplings stuffed with meat or shrimp.
Cantonese is the best known Chinese food in America. Canton is a city located in Guangdong Province. Many Chinese came from Guangdong and they brought their way of making food with them. Wonton soup, suckling pig, and stir-fried foods are all Cantonese dishes.
When famine was a constant threat to the Chinese, rice became the mainstay of every meal because it was plentiful, filling and it was also cheap. When they could get a hold of meat or vegetables they would eat them sparingly with the rice. In a way rice became a symbol of security from hunger and so rice became revered and cherished. Rice is still the mainstay in Chinese food.
Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year, but they are at their very best from August through October when they are in season.
Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
Researchers at the US Agricultural Service in Beltsville, Maryland, have found that eggplants are rich sources of phenolic compounds that function as antioxidants. Plants form such compounds to protect themselves against oxidative stress from exposure to the elements, as well as from infection by bacteria and fungi.
The good news concerning eggplant is that the predominant phenolic compound found in all varieties tested is chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.
An Old World vegetable with Asian origins, eggplant is thought to have been eaten both cooked and raw in China since at least the T'ang dynasty (Source: K.C.Chang, Food in Chinese Culture). Most of these recipes feature Chinese eggplant, a slender, thin-skinned purple variety that has a more delicate flavor than the large globe-shaped eggplants most often found in western supermarkets. One recipe calls for Thai Eggplant – these small, golf-ball sized eggplants normally have a greenish-white skin. Japanese eggplant works best in the Pan-fried Eggplant With Miso recipe, but you can substitute Chinese Eggplant if needed.
1. Eggplant in Garlic Sauce
Eggplant in Garlic Sauce
Rhonda Parkinson
The delicate flavor of Asian eggplant goes nicely with the spices and seasonings in this popular Szechuan recipe. The sauce ingredients include chili garlic sauce and black rice vinegar. The recipe includes photos showing each step of the cooking process.
2. Spicy Szechuan Eggplant
Spicy Szechuan Eggplant
Rhonda Parkinson
A variation of the above recipe using red rice vinegar and hot bean sauce. Possible substitutions: you can substitute red wine vinegar or balsamic vinegar for the red rice vinegar, and replace the hot bean sauce with Tabasco sauce: start small with 1 teaspoon Tabasco and then add more as desired.
3. Hakka-style Eggplant With Mint
Eggplant is deep-fried and then stir-fried until tender in a sauce that includes oyster sauce, chili garlic sauce, and the distinctive licorice flavor of Thai basil. The finished dish is garnished with mint leaves. This recipe comes from chef and cookbook author Martin Yan.
4. Seasoned Eggplant Side Dish (Gaji Namul)
This recipe, from About's Korean Food Guide Naomi Imatome-Yun, consists of strips of eggplant that are quickly steamed and then tossed with a variety of spices and seasonings, including sesame oil, roasted (toasted) sesame seeds, soy sauce and Korean Red Pepper Flakes. .
5. Pan-fried Eggplant With Miso
In this recipe from Setsuko Yoshizuka, eggplant is sweetened with miso, the thick paste featured in numerous Japanese dishes.
6. Cambodian Spicy Beef and Aubergine Stew (Samlaw Machou Kroeung)
This slow cooked dish comes from Dennis Sim, who says it is "not only spicy but also tangy and extremely fragrant." The stew features Kroeung, the basic Cambodian spice paste )(links showing how to make Kroeung and Tuk Trey Dipping Sauce are included in the recipe). Thai eggplant, a small round eggplant with green and white skin, is used in this recipe.
7. Grilled Eggplant
This recipe comes from About's Guide to Thai Food, who writes, "This simple eggplant recipe is easy to make on the barbecue or grill. Garlicky and tender, Thai-style eggplant makes a great side dish for any occasion. Thin slices of Chinese or Japanese eggplant are marinated in a delicious Thai sauce, then grilled to a golden hue. The marinade doubles as a sauce that can be added at the end, or as a dip while you eat (excellent with rice). If you like eggplant, try it grilled with this yummy Thai recipe!"
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
Chinese Eggplant Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic
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