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The Chinese Staple Foods

Rice
China is the world’s largest rice producer, and one of the earliest centers of rice cultivation.Rice is a major staple food for people from rice farming areas in southern China.Chinese Rice It is most commonly eaten in the form of steamed rice. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many many dishes. For the Chinese people, rice is the staple food in everyday meals. They eat it as Westerners do with bread. Rice is cooked by boiling or steaming, till it absorbs as much water as it can. Rice may also be made into rice porridge. When cooking porridge, more water than usual is added to make the rice saturated with water and become very soft and viscous.

Chinese Dumpling
Eating dumplings is an important activity for most families on New Year's Eve in Spring Festival. The wrapper is usually made from flour and water, but the fillings vary a lot, ranging from all sorts of meat and vegetables to sChinese Dumplingeafood, mushrooms and even fruit. Dumplings are meniscus, angular or ingot shaped traditionally, but nowadays they are made into flowers, birds, fish and insects, more like arts and crafts than food.
Sorghum
Sorghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Sorghum is in the subfamily Panicoideae and the tribe Andropogoneae.
Noodles
Noodles are a staple food in Chinese cuisine, with a long history and wide popularity. Its first appearance can be traced back to the East Han Dynasty, and it became very popular during Song Dynasty. It come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian, are symbolic of long life and good health according to Chinese tradition. Noodles can be served hot or cold with different toppings and broth. Its cooking methods are numerous, though relatively simple. People can, according to their likes and tastes, add different ingredients and materials to make a great variety of noodles.
Millet
The millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one.
Wheat
In wheat farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, dumplings and steamed buns.Chinese Noodle
Rice Noodles
Thin and transparent, rice noodles should be soaked in hot water to soften them before use. They are used in soups, salads, stir-fries and spring rolls.
Tofu
Tofu is made from soymilk and resembles the consistency of cheesecake. It is a very nutritious ingredient, rich in minerals and an excellent source of protein. It is served in soups, salads, stir-fried dishes. Tofu contains little fat, and is high in protein, calcium and iron. Tofu itself has very little flavor or smell, but it has the ability to absorb new flavors through spices and marinades. Mapo Tofu with the spicy sauce is our favorite.There is a wide variety of tofu, which can be split into two main categories: fresh tofu – produced directly from soy milk, and processed tofu – Chinese Wontonprocessed in some way from fresh tofu.
Chinese Wonton
The wrapper of the wonton is thin and tastes soft and smooth, the filling is rather fresh, and the soup is clear and tasty. wonton is a traditional food in China. In ancient times, Chinese people regarded it as a kind of sealed meat bun without any opening and named it 'Hun Dun' (chaos).
Barley,
Barley is a common staple in human and animal diets. it is a tender grain and care must be taken in all stages of its growth and harvest. Because barley is a whole-grain food, consumption provides several health benefits. It is high is soluble fiber and can reduce blood cholesterol and blood glucose levels. It's also low in fat.