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Hi Colly,
I sent an email before we left China but I'm not sure if you received it. I just wanted to thank you for organising our tour in Beijing. We had a wonderful time and think Kathy was a great guide, with very good English.
We will certainly recommend your company to any friends who visit Beijing.
Lynn Porus and family (from New Zealand)

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Traditional Chinese Cuisine
鸭 Chicken, Duck, Young Pigeon

锟斤拷牛 Pig Cow of Peace


Sichuan Cuisine
Of the eight major schools of China's culinary art, Sichuan cuisine is perhaps the most popular. Originating in Sichuan Province of westernChina, Sichuan cuisine, known as Chuan Cai in Chinese, enjoys an international reputation for beingspicy and flavorful. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavors and different methods of cooking, featuring the taste of hot, sweet, sour, salty, or tongue-numbing.
The origin of Sichuan cuisine can be traced back to the Qin and Han Dynasties (221BC-220AD), its recognition as a distinct regional system took place in the Han Dynasties (206BC-220AD). As a unique style of food, Sichuan cuisine was famous more than 800 years ago during the Southern Song Dynasty (1127-1279) when Sichuan restaurants were opened in Lin'an, now called Hangzhou, the capital. The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. In the late Qing Dynasty around 19th century, Sichuan cuisine became a unique local flavor, enjoying the same reputation with Shandong, Guangdong (Canton) and Huaiyang cuisines.
Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region's warm, humid climate also necessitates sophisticated food-preservation techniques which include picking, salting, drying and smoking.
Sichuan has been known as the land of plenty since ancient times. It produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Beef is more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce rich gravy.
Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes. Masterly used cooking techniques are sauteing, stir-frying without stewing, dry-braising, Pao (soaking in water) and Hui (frying then braising with corn flour sauce). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot.
Statistics show that the number of Sichuan dishes has surpassed 5,000. Dishes typical of Sichuan are twice cooked pork, spicy diced chicken with peanuts, dry-fried shark fin, and fish-flavored pork shred. One of the popular dishes is Pockmarked Woman's bean curd (or Mapo Doufu in Chinese) which was invented by a Chengdu chef's pockmarked wife decades ago in the Qing Dynasty (1644-1911). The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When served, the bean curd is tender, spicy, and appetizing. Although many Sichuan dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no spice at all, including recipes such as "tea smoked duck".
Shandong Cuisine

As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shandong cuisine can be traced back to the Spring and Autumn Period (770-221BC). It was quickly developed in the South and North Dynasty (960-1279), and was recognized as an important style of cooking in the Qing Dynasty (1644-1911). Shangdong cuisine is representative of northern China's cooking and its technique has been widely absorbed in northeast China.
Shandong is a large peninsula surrounded by the sea, with the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the sweet and sour carp. A truly authentic sweet and sour carp must come from the Yellow River.
Shangdong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include Bao (quick frying), Liu (quick frying with corn flour), Pa (stewing), roasting, boiling, using sugar to make fruit, crystallizing with honey.
Condiments such as sauce paste, fistulous onion and garlic are freely used, so Shangdong dishes usually taste pungent. Soups are given much emphasis in Shangdong dishes. Clear soup (or thin soup) features clear and fresh while milk soup (or creamy soup) looks thick and tastes strong, both of which are often choicely made to add freshness to the dishes. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer.
In addition to sweet and sour carp, typical courses in Shandong cuisine include braised abalone with shells, fried sea cucumber with fistulous onion, fragrant calamus in milk soup, quick-fried double fats (a very traditional Shandong dish consisting of pork tripe and chicken gizzards), and Dezhou stewed chicken. Dezhou stewed chicken is known throughout the country; the chicken is so well cooked that the meat easily separates from the bone although the shape of the chicken is preserved.
Chaozhou Cuisine

Chaozhou is the name of a coastal region around the Shantou district of eastern Guangdong Province. One of the major schools in Guangdong cuisine, Chaozhou cuisine originated from Chaoshan Plain about one thousand years ago.
Naturally, as a fishing area, seafood features prominently in Chaozhou cuisine, which is often enhanced by piquant sauces, such as tangerine jam for steamed lobsters and broad-bean paste for fish. The mouthwatering prawns, oysters, crabs and eels, combined with home-made pickles, play a symphony of traditional cuisine and leave people with everlasting impression. Such richly flavored dishes reflect the culinary influence of the Chaozhou people's northeastern neighbors, the Fujianese.
Yet Chaozhou cuisine has also been greatly influenced by its southwestern neighbors, the Cantonese. Many Chaozhou classic dishes are light and tasty, with the abundant use of vegetables. The crisp delicacy of deep-fried leaf vegetables in Chaozhou dishes adds a gleaming green, edible garnish to many dishes.
Chaozhou cuisine stresses unique combinations of various soy sauces and flavorings: salty, sweet, sour, spicy, or astringent. Fish sauce and oyster sauce are favorite seasonings. Chaozhou dishes are usually cooked over a slow fire, stewed, deep fired, steamed, stir-fried or pickled. The dishes boast the skill of local chefs in vegetable carving. Magnificent designs -- flowers, birds, dragons and phoenixes made from carrots and gingers -- adorn Chaozhou banquets, especially the cold dishes. The tasty dishes are not only yummy but also presentable.
The region's chefs are also acknowledged masters in the preparation and cooking of two delicacies, namely, shark's fin and bird's nest. Chaozhou cuisine is famous, too, for its shellfish dishes and wide variety of sweet dishes (with pumpkin and taro).
Other famous dishes include salt-baked goose with vinegar juice, steamed shrimp with orange juice, black-bean chicken, vegetarian soup and crabs. A tea ceremony is held during the serving of dishes, not just for performance but also to aid digestion.

Zhejiang Cuisine

Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.
Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.
Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.
Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc.
Legend has it that Beggar's chicken was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!
The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea.

Huai-Yang Cuisine

Huai-Yang Cuisine originated from the Pre-Qin Period (221-206BC), became famous during the Sui (581-618) and Tang (618-907) Dynasties, and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties. This cuisine includes dishes from Huai'an, Yangzhou, Suzhou, and Shanghai.
Raw materials of Huai-Yang dishes include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. The flavor of Huai-Yang cuisine is light, fresh and sweet. If Shandong cuisine is characterized by stirring and frying over a hot fire, Huai-Yang cuisine is characterized by stewing, braising, and steaming over a low fire for a long time. Famous dishes cooked this way are chicken braised with chestnuts, pork steamed in lotus leaf, duck stewed with eight treasures, meatballs with crab meat in Yangzhou style, and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings). Other famous dishes include stewed crab with clear soup, long boiled dry shredded meat, crystal meat, squirrel with mandarin fish, Sauteed Eel Shreds and Liangxi crisp eel.
The vegetarian banquet is a special feature of Huai-Yang cuisine, and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine.
Huai-Yang snacks and refreshments are exquisite, such as boiled, shredded, dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.
Fujian Cuisine

Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279). During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China.
Fujian cuisine comprises three branches -- Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally speaking, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.
Fujian cuisine is characterized by the following four aspects:
(1)Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. Fujian Province has a favorable geographical location with mountains in its north and sea to its south. Many mountain delicacies such as mushroom, bamboo shoots and tremella are often found here. The coastal area produces 167 varieties of fish and 90 kinds of turtles and shellfish. It also produces edible bird's nest, cuttlefish, and sturgeon. These special products are all used in Fujian cuisine. The local people are good at cooking seafood, featuring in methods of stewing, boiling, braising, quick-boiling, and steaming, etc.
(2) Fine slicing techniques: Fujian cuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. Everything sliced serves its original aroma. Fine slicing techniques may better show the aroma and texture of food. Cutting is important in Fujian cuisine. Most dishes are made of seafood, and if the seafood is not cut well, the dishes will fail to have their true flavor.
(3) Various soup and broth: The most characteristic aspect of Fujian cuisine is that its dishes are served in soup.
(4) Exquisite culinary art: Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.
Typical dishes are Buddha-jumping-over-the-wall, flaked spiral shell lightly pickled in rice liquor, litchi fish, and mussels quick-boiled in chicken broth, of which Buddha-jumping-over-the-wall is the most famous; the name implies the dish is so delicious that even the Buddha would jump over a wall to have a taste once he smelled it. A mixture of seafood, chicken, duck, and pork is put into a rice-wine jar and simmered over a low fire. Sea mussel quick-boiled in chicken soup is another Fujian delicacy.
Hunan Cuisine

Also known as Xiang Cai, Hunan cuisine has already developed into a famous culinary school in China. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Hunan's culinary specialties are akin to those of the chili-rich Sichuan dishes. It is also characterized by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. However, Chili, peppers, garlic (suan) and an unusual sauce, called "strange-flavor" sauce (guai wei jiang) on some menus, enliven many dishes, with a somewhat drier intensity than that of their Sichuan counterparts. Sweetness, too, is a Hunan culinary passion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes.
Hunan is known as "the land of fish and rice". Like the west in latitude, it has the added bonus of lowlands for rice cultivation and a rich ocean's edge for fish.
Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes. Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold. The main cooking methods for Hunan dishes are braising, double-boiling, steaming and stewing. It is also renowned for its frequent use of preserved meat in cooking.
Rice is the staple in Hunan, but northern-style side dishes and fillers are also popular: bean curd "bread" rolls or dumplings and savory buns. They are further signs that Hunan is one of China's culinary heartland, incorporating many flavors and regional influences.
Typical courses include: Dong'an chick; peppery and hot chick, stir-fried tripe slivers, tripe in duck's web soup, lotus seed with rock candy, Xiaoxiang turtle, steamed pickled meat, and hot and spicy frog leg.
Flavornosh 味色小

"When a guest comes to my home from afar on a cold night, I light bamboo to boil tea to offer him." Ancient Chinese poem China is the home country of tea. Before the Tang Dynasty, Chinese tea was exported by land and sea, first to Japan and Korea, then to India and Central Asia and, in the Ming and Qing dynasties, to the Arabian Peninsula. In the early period of the 17th century, Chinese tea was exported to Europe.


Chinese Medicated Diet 泄药幕

General Introduction

Chinese medicated diet is not a simple combination of food and Chinese drugs, but a special highly finished diet made from Chinese drugs, food and condiments under the theoretical guidance of diet preparation based on differentiation of symptoms and signs of traditional Chinese medicine (TCM)
It has not only the efficiency of medicine but also the delicacy of food, and can be used to prevent and cure diseases, build up one's health and prolong one's life.
Origin and Development
 Chinese medicated diet has a long history. The ancient legend "Shennong Tastes a Hundred Grasses "shows that early in remote antiquity the Chinese nation began to explore the function of food and medicaments, hence the saying "Traditional Chinese medicine and diet both originate from the practice and experience in daily life."
In the Zhou Dynasty, one thousand or more years B. - . , royal doctors were divided into four kinds. One of them was dietetic doctors who were in charge of the emperor's health care and health preservation, preparing diets for him.
In The Yellow Emperor's Internal Classic, a medical classic in TCM which appeared approximately in the Warring States period, several medicated diet prescriptions were recorded. In Shennong's Herbal Classic, which was published approximately in about the Qin and Han Periods and is the extant earliest monograph on materia medica, many sorts of medicaments which are both drugs and food were recorded, such as Chinese-date (Fructus Ziziphi Jujubae),sesame seed (Semen Sesami), Chinese yam (Rhizoma Dioscoreae), grape (Vitis), walnut kernel (Semen Fuglandis), lily bulb (Bulbus Lilii) , fresh ginger (Rhizoma Zingiberis Recens), Job's-tears seed (Semen Coicis), etc. In the book Treatise on febrile and Miscellaneous Diseases written by Zhang Zhongjing, a noted medical man, in the East Han dynasty, some noted medicated diet recipes were recorded, such as Soup of Chinese Angelica root, Fresh ginger and Mutton (Danggui Shengjiang Yangrou Tang ), Decoction of Pig-skin(Zhufu Tang), etc., all of which now still have important values. Sun simiao, a well-known doctor in the Tang Dynasty, listed and discussed such questions as dietetic treatment, dietetic treatment for senile health care and health preservation, etc. in his books Prescriptions Worth a Thousand Gold for Emergencies and A Supplement to Essential Prescriptions Worth a Thousand Gold for Emergencies. These two books were substantial in medicated diet prescriptions.
According to history books, up to the period of the Sui and Tang Dynasties about more than sixty kinds of books on dietetic treatment had been published. But unfortunately most of them are lost. The book Dietotherapy of Materia Medica by Meng Xian in the Tang Dynasty has a great influence on later generations. It is the extant and earliest monograph on dietetic treatment.
In the Song Dynasty, Wang Huaiyin and some others wrote Peaceful Holy Benevolent Prescriptions, in which they discussed medicated diet treatment for many diseases. A Book on How to Help the Old to Preserve Health and Your Kith and Kin to Prolong their Lives by Chen Zhi is an extant early monograph on gerontology in China. Of all the prescriptions recorded in it, 70% are about medicated diet. it is emphasized in this book that "dietetic therapy should go first for any senile diseases, and then followed by medicine if they are not cured. " In the book Principles of Correct Diet, a monograph on medicated diet, by Hu Sihui, a royal doctor in the Yuan Dynasty, oceans of medicated diet prescriptions and dietetic drugs were recorded; in addition, some questions, such as diet contraindication in pregnancy, diet contraindication for wet nurse, contraindication for drinking, etc. were also discussed in this book. In the Ming Dynasty, Li Shizhen collected and recorded in his Compendium of Materia Medica many medicated diet prescriptions, dozens of which were about medicated gruel alone, and another dozens of which touched on nothing other than medicated wine. InEight Essays on Life preservation, a monograph on health preserving in the Ming Dynasty, many medicated diets on health preserving and health care were recorded too. Monographs on medicated diet treatment in the Qing Dynasty varied in characteristics: in Recipe of Suixiju by Wang Shixiong, over 300 species belonging to 7 phyla of medicated food and drink were introduced; in Analysis of Food and Drink for Treatment of Diseases by Zhang Mu, more medicated foods were touched upon; in Cookbook of Suiyuan cooking principles and methods were dealt with; while in Common Saying for Senile Health Preservation, also known as Jottings on Health Preservation, by Cao Tingdong, about 100 medicated gruel prescriptions for gerocomy were listed.
Medicated diet has been developing greatly in assortment on the basis of traditional process, for example, medicated can, medicated sweets and so on. Salutary food and drinks produced on the basis of achievements in scientific research and having the effect of curing diseases have a variety of sorts and vary in characteristics. There is medicated food suitable for patients suffering from diabetes, obesity and angiocardiopathy; there are health-care food and drinks suitable for athletes, actors, actresses and miners; there are also health- care food or medicated diets suitable for the promotion of children's health and growth, or for prolonging life of the aged.
Chinese medicated diet has begun to go abroad. medicated cans, health-care drinks and medicated wine made from traditional Chinese medicine have been sold at the international market. Medicated diet dining- halls have been set up in some countries. Personnel of academic, industrial and commercial circles abroad have paid close attention to Chinese medited diet-a special food, hoping to develop academic exchanges and technical and economic cooperation in this respect. Chinese medicated diet will make contributions to the health of the people all over the world.
The characteristics of Chinese medicated diet are as follows:
1. Laying Stress on the Whole and Selecting Medicated Diet on the Basis of Differential Diagnosis
By " Laying Stress on the Whole and Selecting Medicated Diet on the Basis of Differential Diagnosis ", we mean that when prescribing medicated diet, we should first make an overall analysis of the patient's physical and health condition, the nature of his illness, the season he got ill in and the geographical condition, etc, to form a judgment on the type of syndrome then decide on corresponding principles for dietetic therapy and select suitable medicated diet. Take a patient with chronic gastritis, as an example. He should take Galangal and Cyperus Gruel (Liangfu Zhou) if he suffers from chronic gastritis of stomach-cold type, but he can take Drink of Fragrant Solomonseal Rhizome, Dendrobium, Black Plam and hawthron Fruit (Yu Shi Mei Zha Yin) if he suffers from chronic gastritis due to deficiency of the stomach-yin.
2.Suitable for both Prevention and Treatment, and Outstanding in Effect
Medicated diet can be used either to treat diseases or for healthy people to build up their health and prevent diseases. This is one of the characteristics in which medicated diet is different from treatment by medicine. Although medicated diet is something mild, it has a notable effect on the prevention and cure of diseases, health building -up and health preserving. Here are some of the achievements in scientific research of Shandong Traditional Chinese Medicine College:
Eight-Ingredient Food:It is prepared according to the experience in ancient dietetic treatment and health care of imperial court in the Qing Dynasty from eight dietetic Chinese drugs including Chinese yam (Rhizoma Dioscoreae), lotus seed (semen Nelumbinis), hawthorn fruit (Fructus Crataegi). 997% of the children who took it for 30 days have whetted their appetite, and their growth has been improved too.
Nourishing Extract of laiyang Pear and mushroom: It is made from the juice of Laiyang Pear (Malum Piri) and extract of mushrooms ( Lentinus Edodes) and tremella (Tremella). If the middle-aged and senile patients suffering from chronic diseases take it, not only can the symptoms of their illness be alleviated, but their blood-fat can be brought down too when they are suffering from hyperlipemia, and their immunologic function can be improved.
3. Good in Taste and Convenient for Taking
There goes the saying "Good medicine tastes bitter" among the people, because most of the decoctions of chinese drugs are bitter. Some people , especially children, take an aversion to the bitterness of Chinese drugs and refuse to take them. Most of the drugs used in medicated diet are both edible and medicinal, and retain the properties of food: colour, sweet-smelling, flavor, and so on. Even if part of them are Chinese herbs, their nature and flavor are taken into consideration so that they are made into tasty medicated diet by mixing them with food and by careful cooking.


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