Ingredients in Chinese Foods
Blog # 3
April 16, 2015
By: Jenna Graunke

Popular ingredients in Chinese culture include: rice, noodles, vegetables, eggs, and fish.  Rice is very prominent in Chinese cooking, and has been for thousands of years. Rice has become so popular, because throughout history, China has had scarcities of food, and has had a hard time feeding so many people. China had to adapt to the lack of food that was available, and rice became popular! Now, the Chinese eat rice with almost every meal, just like Americans often eat bread. Noodles have become so popular in Chinese cooking, because noodles are simple to make, and one can easily add different toppings and flavors to add variety to noodle dishes. There are over a thousand types of noodles throughout China with different characteristics.  Noodles are also beneficial because they have few calories, but are high in protein and carbohydrates. Vegetables are the second most fundamental part to Chinese meals, right after rice. The Chinese people generally prefer cooked vegetables over raw vegetables. China typically has a large consumption of eggs every year. As I mentioned in my previous blog, a lot of Chinese food represents something much bigger. In a traditional view, eggs represent rebirth and fertility. Eggs that are dyed red represent hope, happiness, and expanding the family line by having babies. Fish is eaten throughout the coastal areas, as well as the inland areas of China. At festivals or celebrations, fish is a very important part at the family dinner table. Fish symbolizes abundance and prosperity. These foods are important to the Chinese culture because they include a history, and symbolization that is meaningful to the culture.

Food by Country. "Food in Every Country." Food in China. Food by Country, 28 Jan. 2008. Web. 16 Apr. 2015.

Moore, Malcolm. "Ancient Chinese Rice Terraces Menaced by Crayfish." The Telegraph. Telegraph Media Group, 22 Mar. 2013. Web. 16 Apr. 2015.

Wu, Annie. "Chinese Food Types." ChinaHighlights. China Highlights, 3 Mar. 2015. Web. 16 Apr. 2015.