Traditional Chinese Breakfast

* Clay oven rolls

*Fried bread stick 

*Fried leek dumplings

*Boiled dumplings

*Steamed dumplings

*Steamed buns

*Steamed sandwich

*Egg cakes

*100-year egg

*Salted duck egg

*Soybean milk 

British tea-a traditional cultrue

The United Kingdom has been one of the largest tea customers in the world, in the 18th century. Tea become their country s symbol since 1990s. The nobleman enjoy drinking their tea after the lunch time, and it has become a status symbol. 

They enjoy the afternoon tea because they can have a present conversation with their friends. 

In 18th 19th centuries, English had only two main meals everyday_the breakfast and in the morning and the heavy supper in the evening.

It is influenced by a foreign princess, Catherine of Braganza. She was the queen od Charles2. The queen was fond of tea since her childhood, and she brought tea-drinking to the English royal court. Moreover, setting the trend for the beverage among the aristocracy of England in the seventeenth century. It became a popular drink at the London coffee houses where wealthy men met to do business and discuss the events of the day. Their wives gathered at one another’s homes drinking tea and exchanging gossip. 

Tang Hu Lu - the TASTE of Beijing Hutong

(Tanghulu)

Tanghulu, also called bingtanghulu, is a traditional Chinese snack of candied fruit.It consists of candied fruits on bamboo skewers that are approximately 20cm long. This snack can be found widely along the Beijing snack street Wangfujing and also there are street vendors who travel from place to place selling it.

(Tanghulu in Beijing)

Tanghulu typically has a hardened sugar coating that comes from dipping the skewer in sugar syrup, but versions can also be found with a second chocolatecoating, or sesame sprinkles. Traditionally, the fruit used has been Chinese hawthorn (山楂 shānzhā), but in recent times vendors have also used various other fruits, such as cherry tomatoes, mandarin oranges, strawberries, blueberries, pineapples, kiwifruit, bananas, or grapes.

(Various kinds of Tanghulu)

* How to cook it?
Ingredient:
20g Fresh hawthorn, 10kg sugar

Preparation:
Wash hawthorns, pick out the core.
Place hawthorns in boiled water and divide them into groups in bowls.
Cut bamboo sticks 18-20cm.
Pierce 5-7 hawthorns in one bamboo stick, about 50g.
Place sugar in wok and 3kg water.
Heat 20minutes and stir.
1/2 hit at sugar mixture 5-7 minutes.
Roll over hawthorns in sugar mixture.
Press sticks on oily board.

（The recipe of Tanghulu Chinese ver,)

Beijing Roast Duck

Eating Beijing Roast Duck is one of the two things you must do in Beijing, the other one, climbing the Great Wall. As one of the most delicious dishes all over the world, no tourist will take the risk of missing it when touring in Beijing. Slow roasted and succulent, this famous dish is served with thin crepe-like "lotus leaf pancakes" (heye bing), sweet noodle sauce (tianmianjiang) or hoisin sauce (haixianjiang) and finely sliced green onions. Often an adept chef slices the freshly roast duck table-side before serving, separating the skin from the meat. Once served, the meat is wrapped in a pancake with all the fixings and quickly enjoyed.

The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages. In the early 15th century of the Ming Dynasty, Beijing roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the duck was placed inside and cooked by the heat given off by the walls. A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.

During the Qianlong period (1736-1796), roast duck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, "Roast duck is prepared by revolving a young duckling on a spit in an oven. The chefs of Inspector Feng's family excel in preparing this dish." Other scholars, after dining on roast duck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuzhici) one of the poems reads: "Fill your plates with roast duck and suckling pig." Another contemporary annotation reads: "When an official gives a banquet he will choose dishes to please each of his guests. For example, Bianyifang's roast duck"

To satisfy the growing demand for roast duck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast duck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional duck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas.

A proper way to eat Beijing Roast Duck can be divided into 3 steps. First, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. People say: "it's a pity to leave Beijing without trying the roast duck. The taste of the roast duck is in the eating.

Quanjude Restaurant
The Quanjude Restaurant, the largest roast duck restaurant in Beijing if not in the world, opened for business in 1979. Located near Hepingmen Gate (Peace Gate), it has a floor space of 15,000 square meters divided into 41 dining halls, including one, which can serve 600 customers simultaneously. The dining halls reserved for overseas guests can accommodate a total of 2,000 diners, and include a hall where all-duck banquets in which all the dishes are made from parts of the duck can be served to 600 people. Filled to capacity, Quanjude Restaurant can serve as many as 5,000 meals a day.

Beijing Duck at Quan Ju De

Chineses traditional dampling

Chinese dampling is one of the popular traditional. Since ancient age, King of China used to make or to eat dampling in New Year, it is simple for cook,but complicate for making it when you want to mix more favours.
The follow will teach you how to make the delicious dampling ~~~

1. 1
   Shred the cabbage and put into a stainless pot.
   
   

   
2. 2
   Mix the cabbage and minced meat together by hand ( suggestion). Ground meat is meat finely chopped by a meat grinder. Pork is generally preferred for Chinese dumplings, but beef, chicken, and turkey also will be possible^^.( depend personal hobbit. 
   The process of mincing is usually done manually.
   
   

   
3. 3
   Add the balm, salt and a little tai bai fen (cornstarch/cornflour) and mix again.
   
   

   
4. 4
   Massage the cabbage mixture with your hand for few minutes. to make it dry. if you feel that there is not enough tai bai fen, you should add more.
   
   

   
5. 5
   Put the mixture on the wrapping,( it is possible to find in major chinese retails which also call is as skins) . These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying. You can also make your own.
   
   

   
6. 6
   Wet the edge with a damp finger and fold the sides together, crimping (pressing together) with your fingers to seal the contents inside. .
   
   

   
7. 7
   Wrap the crusts up as in the picture below.
   
   

   
8. 8
   Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method in China is the "3 boil" method: Add the dumplings to boiling water + salt, and return the water to a boil. Then add 1 or 2 cups of water (cold or room temp). Wait for it to boil the second time, then add water again. After the water boils the third time, it's done!
   
   

   
9. 9
   Transfer the dumplings carefully from the pot to a plate and enjoy.
   
   

   

   
   

enjoy you dampling with your family ^^ hope you like
Post by Lily

Chinese food —Steamed Bun Stuffed

People in the south of China are fond of eating Steamed Bun Stuffed (xiaolongbao) when they have leisure time or during the breakfast. It is a kind of dumpling, and it also similar to mantou but it can be filled with meat or vegetables. Steamed Bun Stuffed (xiaolongbao) contain a juicy broth. 

It is really delicious. 

In Chinese cultures, it is a very popular food. They like eating Steamed Bun Stuffed (xiaolongbao) at breakfast. It is a present snake. 

Then, with the development of Chinese culture. Steamed Bun Stuffed (xiaolongbao) become more and more different. 

They use different vegetable to make colourful Steamed Bun Stuffed (xiaolongbao).

It is very special and let people present when they look at the food. 

So, how the make the teamed Bun Stuffed?

Kneading the flour，and like this

Then，let them very slight and thin

Next, ready for the Material

the meat and the vegetable

mix them together

like this

Moreover, use the sheet to cover the meat and vegetable

like that

put them into a pot

lastly, all done!

and, enjoy it!~

HOW TO COOK VIETNAMESE BRAISED FISH.

Braised fish is a popular dish in the southern of Vietnam. This meal is very tasty and easy to cook. Specially, it is very suitable to enjoy on cold days which like the raining season in South Vietnam. Due to this reason, it usually appears in Vietnamese family's meal. 

First, we must prepare:

• 500 g fish fillets (i used coral trout), cut into 3-4 inch pieces.
• Tamarind (like jam but no absorb with surge): 1 tablespoon.
• Chili, fish sauce, purple onion.

Instruction.

•  Cleaning fish- pieces in water added a little salt in 2 times and cleaning again with fresh water. Marinate with 1 teaspoon salt and wait in 30 minutes.
• Put tamarind into small bowl + 2 tablespoons hot water -> mix it well.
• Filter to get the tamarind water. Throw away the seeds.
• Heating the oil (2 – 3 teaspoons) -> fry minced purple onion until it is fragrant.
• Next, adding sliced fish and frying preliminarily.
• Then, putting fish on plate added paper napkin to absorb wasted oil. 
• Next, adding fried fish + chili into clay pot. Adding more fish sauce + sugar ->Cooking in large heat about 5 – 7 minutes.
• Then, pouring tamarind water in step 2 into clay pot. Seasoning with 2 tablespoons sugar and cook with small heat, do not cover the pot if you want to create a fantastic food.
• Continue to cook until the sauce of this food is nearly run out. Season again to suit your flavor and turn off the heat.

Yung Nguyen