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Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
The Chinese dragon has been around in mythology and folklore for about as long as there's been a Chinese civilization—which is centuries. Many cultures have tales about dragons.
The Jade Emperor and his wife Xi Wangmu (Queen Mother of the West) ensured the deities' everlasting existence by feasting them with the peaches of immortality. The immortals residing in the palace of Xi Wangmu were said to celebrate an extravagant banquet called the "Feast of Peaches" (Chinese: 蟠桃會; pinyin: Pántáo Huì; Cantonese Yale: pùhn tòuh wúih, or Chinese: 蟠桃勝會 ...
Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named. [1] Blossoms of the sweet osmanthus tree
Chinese Street Food in Beijing (1900–1901). Chinese Street Food in Beijing. Jonathan Spence writes appreciatively that by the Qing dynasty the "culinary arts were treated as a part of the life of the mind: There was a Tao of food, just as there was Tao of conduct and one of literary creation."
Zhuazhou (抓週 – literally, "pick" and "anniversary", meaning "one-year-old catch" ) is a Chinese ritual held at a child's first birthday party, when the child is 1 year, i.e. typically twelve months since birth (although variable reckonings as to what constitutes a year of age for entitlement for zhuazhou exist), old.
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