China is a densely populated country with a diverse traditional cuisine. Many recipes and food preparation techniques have been passed down for hundreds or even thousands of years.

FOODS of CHINA

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SZECHWAN FOOD: Food in Chengdu area was traditionally sweet

Three hundred years ago chilli was introduced from South America and food in this region became hot, spicy and sweet as chilli is used extensively. The dish below ‘Crispy rice, pork and mushrooms’ incorporates an interesting version of rice which forms a crisp shards with a sweet flavour.

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The dish above is called ‘Across the bridge noodles’. It is a traditional dish served in Kunming for many hundreds of years invented, according to legend, by a woman carrying lunch for her husband. It has a base of rice noodles served with a broth of shallots and other vegetables with small amounts of ham and chicken. Question: Can you name of a traditional Australian meal or food ?

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As shown above, ingredients used in hot pots vary depending on the palate of the individual diner. Diners add their own selection of ingredients to their hot pots and cook their own meal at the table. Hot pots are served in a number of different ways across China . This particular hotpot was served in a restaurant near Kunming City.

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TIBETAN TAKEAWAYThese ladies are fieldworkers from the Tibetan ethnic minority living in Shangrila. They are purchasing their lunch from a fellow villager.Lunch consists of an uncooked flour dough (lower left) which placed into a plastic bag. Customers then select the dressing which is mixed to their individual taste from soy sauce, chilli sauce other sauces, herbs and spices. The dough is dipped in the dressing when eaten

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Chilli is sold in a variety of forms in this market, fresh, dried , as a paste or as a sauce.

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