Staple foods of China

Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten form. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many dishes. Glutinous rice ("sticky rice") is a variety of rice used in many specialty Chinese dishes.

Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian (literally noodles of longevity), are symbolic of long life and good health according to Chinese tradition.[3] Noodles can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case with mi-fun). Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used.

Wheat.In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, jiaozi (Chinese dumplings), and mantou (steamed buns).

The jiaozi  is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in.

If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.

The wonton is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently

 

By Jakiee