Guilin-yangshuo tour

The Chinese moon cake is for the Mid-autumn Festival and is so called because it is made in the form of a disc representing the full moon of the festival.

The cake consists of a crust and stuffing. The crust is made in varying ways and with varying degrees of crispness, but the usual main ingredients are wheat flour, oil or fat, sugar and maltose. Part of the flour is mixed with water to make dough, and the rest is kneaded with fat. These arranged in alternate layers become the crust after baking. A wide variety of materials may be used for the stuffing; these include Chinese ham, sausage, walnut meat, pine nuts and almond. The usual flavourings are osmanthus flowers, rose petals and other natural essences.

Moon cakes are normally called by the fillings they contain--assorted fruits, five nuts, rose, ham, jujube paste, pepper and salt, and so on. The stuffing, as already shown, may be either sweet or salty or mixed in taste. There are literally a thousand and one kinds of moon cakes made in different regions of China, but it is generally agreed that the best moon cakes are produced by three schools--Jiangsu, Guangdong and Beijing.

Although the form of the moon cake is traditionally round, yet several localities have in recent years broken away from the tradition by experimenting with square, oblong and triangular moon cakes.

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There are many relative articles on these subjects, if you want to know more about it, just click it.

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At the Spring Festival, namely, the Chinese traditional New Year, most Chinese families will eat the New Year cake (niangao) which is made of glutinous rice or millet flour and garnished with various auxiliary materials such as bean or jujube paste, assorted fruits, assorted preserves and so on. The cake is divided into two categories, the yellow one and the white one, representing respectively gold and silver. It used to be the belief that to eat niangao at New Year would bring good luck.

New Year cakes may be cooked by steaming or frying and are served in either case with sugar sprinkled on. Down in the south there is another way of preparation, that is, to soak a kind of plain, ungarnished cake in water and then cut it into slices, stir-fried in a cooking pot with oil and salt, mixed often with spinach or other greens.

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Guilin not only has beautiful scenery and human sites, but also has diversity of folk culture. It will show you rich Yangshuo Tour Packages, furthermore, provide Chinese medicine, Kongfu and paintings and other Guilin Tours. For the foreign friends who love the Chinese culture.

There are many relative articles on these subjects, if you want to know more about it, just click it.

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Dough flowers are not only a food but a work of art nice to look at. As the name implies, they are made of wheat flour, though sometimes mixed with glutinous rice flour for greater stickiness.

They are very popular in the Chinese countryside, and those made in Luochuan in northern Shaanxi Province, called huamo (or "flowery bread") by the local people, are particularly well-known. On the eve of festivals or ceremonial occasions such as a wedding or a funeral, the local womenfolk will inevitably turn their thought to preparing dough flowers. No patterns are needed, but their nimble fingers can in no time shape a ball of dough into a flower, a bird, a chick or a duckling. A blossoming flower is made by cutting out the petals with scissors, the flumage of bird wings by pressing with a comb, and black or green beans will make the eyes of little animals. Then the modelled figures are cooked by steaming and brightened up with colouring. Peaches made of steamed dough, a symbol of longevity for birthday parties of elderly people, are usually dyed red and yellow after the natural ones.           

Dough flowers are normally sweet in taste and served at dinners between the dishes. Some are prepared by mixing natural, colourful vegetable juices into wheat flour, and they look particularly delightful and appetizing.

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Spring rolls are a great favourite with the Chinese, they are also very much appreciated abroad. At receptions given by Chinese embassies or consulates, spring rolls often prove to be a gastronomic delight to the guests. It is not without reason that they are served by Chinese restaurants abroad at many times the price they are sold in China. In China, their appearance on the dining table with their inviting brown colour has rarely failed to cause foreign tourists to click their tongues in admiration.

The principal ingredient for the fillings in spring rolls is usually bean sprouts, which are mixed with shredded pork dried mushroom plumped and shredded, vermicelli, shredded bamboo shoots and the necessary seasonings. The fillings are rolled up in thin wrappers of dough, and the resulting rolls are deep-fried in oil and served hot when the wrappers are still crisp.

The stuffing of the spring rolls is generally seasoned with salt, but there are a minority of people who use sweetened bean paste as the fillings.

Apart from being served at dinners, spring rolls are also sold as takeaway snacks in some restaurants.

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Fermented bean curd is often served as part of a Chinese breakfast.

As the name suggests, it is made from bean curd and is usually available in two different varieties, the white and the red. Bean curd, as told by the previous article, first appeared as early as the Western Han Dynasty (206 B.C.-24 A.D.), but fermented bean curd had to wait for several hundred years.

A story tells about a bean curd trades-man of the Tang Dynasty (608-907), whose business was rather slack at a time. His bean curd began to become mouldy and, to prevent it from further deteriorating; he sprinkled fine salt over it and put it away in ajar. As he opened the jar a few days later, he found to his surprise that the salted bean curd, instead of having gone bad, greeted him with an inviting smell he had never known before. Thus the first lot of fermented bean curd was born.

This food has since become very popular in China, and it is made by a rather simple process. Fresh bean curd is cut into cubes and mixed with nodule mould and left to ferment for 2-3 days until a mouldy coating appears on the surface. (Made at home, the bean curd may be left to ferment by itself, but this takes about 10 days.) The bean curd is then salted, seasoned with other condiments and sealed in jars. It is put away and kept for 4-5 months to become savoury and marketable.

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The proper Chinese name for preserved eggs is Songhua or Songhua Dan (pine-flower eggs)--so called because, when shelled, these solidified but semi-transparent eggs show flowery patterns like pine needles inside. The more and the prettier the patterns, the higher are the quality of the egg.

Songhua is normally made of duck eggs. The traditional folk recipe was to soak the fresh eggs in quicklime mixed with salt and water. Now the eggs are soaked, for 40-60 days, in a liquid consisting of caustic soda, salt and tea leaves. Another method followed in certain regions is to wrap the unshelled eggs individually in a clay mixture containing quicklime, salt and grain husk, and they become eatable in two to three weeks. Some Westerners have been told to call them "hundred-year-old" or even "thousand-year-old" eggs. This is definitely an exaggerating misnomer, which has unfortunately caused some visitors to fight shy of this tasty and peculiar Chinese food.

The preserved egg, when shelled, is soft and smooth but at the same time resilient, its yolk is darkened and gelatinous.

Because of the presence of sodium hydroxide and the little amount of ammonia generated by the egg itself during the preparation, the finished egg may sometimes carry a faint alkaline or stringent taste. This may be easily removed by a little vinegar with minced ginger root mixed in the soya sauce sprinkled on the cut pieces. This also helps to enhance the tastiness of songhua and as a matter of fact is the usual way the egg is served.

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The Beijing roast duck is a dish well- known among gastronomes the world over.

To cook ducks by direct heat dates back at least 1,500 years to the period of the Northern and Southern Ynasties, when "broiled duck" was mentioned in writing. About eight hundred years later, Husihui, imperial dietician to a Mongol emperor of the Yuan Dynasty, listed in his work Essentials of Eiet (1330 A.D.) the "grilled duck" as a banquet delicacy. It was made by heating the duck—stuffed with a mince of sheep's tripe, parsley, scallion, and salt--on a charcoal fire.    

Today the Beijing roast duck (or "Peking duck", as it has been called) is made of a special variety of duck fattened by forced feeding in the suburbs of Beijing. After the duck is drawn and cleaned, air is pumped under the skin to separate it more or less from the flesh. And a mixture of oil, sauce and molasses is coated all over it. Thus, when dried and roasted, the duck will look brilliantly red as if painted. Perhaps that is why it is known among some Westerners as the canard laque or "lacquered duck".

Before being put in the oven, the inside of the fowl is half filled with hot water, which is not released until the duck has been cooked. For oven fuel, jujube-tree, peach or pear wood is used because these types of firewood emit little smoke and give steady and controllable flames with a faint and pleasant aroma. In the oven, each duck takes about forty minutes to cook, and the skin becomes crisp while the meat is tender.

In the restaurant, the roast duck, after being shown whole to the customers, is served in slices, which are eaten rolled in thin pancakes with a dish of tianmianjiang (a sweet sauce made of fermented flour) and scallion(or cucumber) cut in thin lengths. Few people, if any, could resist the temptation of the crisp and delicious taste of the Beijing roast duck.

Before the duck appears, however, various warm or cold dishes are often served, made of kidneys, hearts, livers, webs, wings and eggs, all from the duck. Even duck tongues can be prepared into very tasty dishes, and the skeleton of the eaten duck normally goes into a soup which finds few equals. A highly experienced chef of a duck restaurant can produce an "all-duck banquet" of over eighty dishes made of different parts of the fowl.

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Toffee fruits on sticks are popular in the northern parts of China.

They are made of various kinds of small fruits--haws, crabapples, water chestnuts, grapes or yam. First the fruits are trimmed and cleaned, they are then stringed one after another on a slender bamboo stick and coated in a bath of rock-sugar syrup. As soon as the toffee hardens, the tanghulu is ready. A tanghulu is generally made of six or seven of such fruits or, in the case of yam, one length of 5 or 6 inches. With the crisp sugar coating, it looks bright and inviting, and it generally tastes sweet and sourish.

Toffee fruits on sticks appear on the street corners in autumn and winter; sold by hawkers, they are welcomed and enjoyed by both old and young.

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The chafing dish is a favorite with the northern Chinese, especially in winter. The main ingredient for this dish is usually mutton; however, beef, fish or prawn may also be used. It is eaten with vermicelli, fresh vegetables and sometimes dumplings.

The Chinese hot pot is different from the Western chafing dish in that its soup container is built around (instead of over) its belly-like heater. It is usually made of copper or brass, but may also be available in aluminium and burnt clay. It is called "Mongolian pot" by some Westerners perhaps because of its association with mutton from Inner Mongolia.

The preparation of the chafing dish is simple: first, water (preferably boiling water) is poured into the container and then burning charcoal is filled into the heater from the top of the small chimney. When the water is brought to the boil again, the meat or fish slices may be put in, little by little, by the diners themselves. After a while they may be taken out with chopsticks and, before eating, dipped in a sauce prepared in advance.

The meat for this dish must be from the tenderest parts of the animal. Take mutton, the commonly used meat, for example. From a sheep of over twenty kilograms, only six to seven kilograms are fit to be eaten this way. Each kilogram is cut into at least 120 slices. They must be paper-thin in order to be cooked instantly in the boiling water and remain tender when taken out.

Along with the mutton slices, fresh vegetable and vermicelli are put into the pot, to be boiled and eaten. The dumplings, if any, usually come last.

    The sauce in which the cooked slices are dipped is very important. It is a mixture of:

    Sesame paste (zhimajiang),

    Sesame oil   (mayou),

    Shrimp sauce (luxiayou),

    Soya sauce   (jiangyou),

    Chili oil,      (layou),

    Chive flower sauce (jiucaihua),

    Fermented bean curd sauce (jiangdoufu), cooking wine, and parsley.

    And sweetened solves of garlic may be eaten for added relish.

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The shashlick is an Arab snack very popular in the north and northwest of China, where there is a sizable Muslim population. Many vendors are seen making them at street corners, especially in the cities and towns of the Xinjiang Uygur Autonomous Region.

It is made of lean mutton cut into slices. These are stuck one after another on iron skewers, which are then arranged closely on a trough-like burner and grilled over a charcoal fire. When the mutton oozes juice, salt, chilli and aniseed powders are sprinkled on and the shashlicks are ready to eat. Served at a formal dinner, they are made in a more refined way, for example, coated with sesame seeds to enhance the taste.

The shashlick is known in English under various other names and spellings--shashlik, kabob, habab, kebab, kebob and cabob, among others.

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This is a well-known Chinese sweet dish, and it can be made with apple, pear, banana or yam. It is served hot and each piece should be dipped into a bowl of cold water before being put into one's mouth so that the surface is cooled and hardened while the inside remains warm and tasty.

The most important part in preparing this dish is the boiling of the sugar. Sugar is put into a round-bottomed frying pan containing hot water or oil, boiled on a moderate fire and stirred gently with a slice until the sugar melts. The syrup continues to be heated and begins to give out bubbles, which become smaller as the liquid thickens. Continued heating will cause the syrup to turn thin again, and it is at this juncture that the fruit, peeled and cut into pieces, is to be put into the pan, mixed with the syrup by stirring so that each piece is coated.

The toffee around the fruit remains sticky so that when a piece is picked up with chopsticks, flossy sugar is drawn out. To achieve this result, the fire for boiling the sugar should be well controlled, for intense fire will burn the sugar while slow fire will not make the syrup draw.

The serving dish containing the candied fruit must be smeared in advance with a little edible oil to prevent the fruit from sticking onto it.

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"Cross-bridge" Rice Noodle (Yangshuo Discount Hotels)-Guilin Tour

This is a special dish from Yunnan Province, a snack with rice noodles as its principal substance. It consists of: (1) a bowl of pre-cooked plain rice noodles, (2) a big bowl of rich and piping hot chicken (or meat) broth, and (3) a plate of assorted paper-thin slices of raw pork, liver and chicken with fresh vegetables. When these are served, all the diner has to do is to put the slices, vegetables and noodles, in that order, into the big bowl and the result will be a very tasty dish of "noodles in soup." But why the unusual name of "cross-bridge" noodles?

Legend has it that a scholar in the old days was jailed on an island in the middle of a lake and his wife had to cross a long bridge to bring him his meals. The food invariably became cold when she arrived at the prison. As greasy chicken broth does not get cold easily, she hit upon a solution of the problem by bringing this dish "cross-bridge" rice noodles.

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This is a well-known dish of Fuzhou. It is made of an assortment of materials: shark's fin, shark's lip, fish maw, abalone, squid, sea cucumber, chicken breast, duck chops, pork tripe, pork leg, minced ham, mutton elbow, dried scallop, winter bamboo shoots, xianggu mushrooms, and so on. These are seasoned and steamed separately and then put into a small-mouthed clay jar together with cooking wine and a dozen or so boiled pigeon eggs. The jar is covered and put on intense fire first and then simmered for some time on slow fire. Four or five ounces of a local liquor is added into the jar, which is kept simmering for another five minutes. Then the dish is ready.

The origin of the dish is explained by a local story. A Fuzhou scholar of the Qing Dynasty went picnicking with friends in the suburbs and he put all the ham, chicken, etc. he had with him in a wine jar which he heated over charcoal fire before eating. The attractive smell of the food spread in the air all the way to a nearby temple. It was so inviting that the monks, who were supposed to be vegetarians, jumped over the temple wall and partook heartily of the scholar's picnic. One of the parties on this occasion wrote a poem in praise of the dish, of which a line reads: "Even Buddha himself would jump the wall to come over." Hence the name of the dish.

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Lotus roots are actually the tubers or underground stems of the lotus blossoms. They may be grown wherever water exists, whether in pond, lake or marshes, and they are harvested in fall.

Lotus roots are fairly mutritive, having a good content of protein, starch, carbon hydrates, amino acids and vitamins. They are eaten in the southern provinces of China as a fresh fruit for their juicy tenderness and up in the north as a dried vegetable for the preparation of various dishes.   

Refreshment may be made of lotus root by following a simple recipe: fill the natural holes of the lotus root with glutinous rice, steam it until cooked, cut into slices and serve with sugar. It is sweet with a fresh taste of the lotus plant.

In Jiangsu and Zhejiang provinces where lotuses are grown in abundance, starch is industrially extracted from lotus roots and is commercially packen as a special product of the region. Used as the material for an instant gruel, it is first well mixed with sugar and a little warm water into a thick liquid and, when boiling water is quickly poured onto it, congeals into a cooked paste ready to eat. It is something between a drink and a snack and helps to allay both thirst and hunger.

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