Elizabeth Kissinger IF3
In balancing their foods, these are the foods that are generally bland and low calorie.
In balancing their foods, these are the foods that are rich and higher in fat.
These are the two main agricultural products.
Foods of this region are very rich, use a thick, dark soy sauce and popularized the sweet- sour sauce.
Many stir-fried dishes originated in this region of China because the people didn’t like overcooked food.
A Chinese noodle that looks like spaghetti.
Chinese fried dumplings.
A type of omelet.
The meat that is used in egg drop soup
China’s national drink
A thick breakfast cereal made from rice or barley
Steamed dumpling pastries that are filled with meat, fish and vegetables
The steamer, cleaver and wok are China’s three main cooking utensils
The most common cooking method in China
A young shoot of this cream-colored vegetable adds a crisp, chewy texture to food.
A type of cooking from a province in Western China that makes the hottest, spiciest food in China
Chinese cuisine contains a high amount of this mineral due to the heavy use of soy sauce
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