CHINESE FOOD

Dim

Sum
Mapo Tofu
Dumpling

History of Dim Sum

The culinary art of Dim Sum originated in

China at 2,500 years ago. Dim Sum is the
culinary art that connected closely to
Cantonese cuisine but thefoundation of Dim
Sum is thrived in Northern China. After
developed over the centuries, Dim Sum had
a lot of new innovation in it dishes. In the
olden days, Dim Sum was an made for the
Emperor and his family as an expensive
and luxury culinary art, it was also enjoyed
by the wealthy family at china.

Type of Dim Sum

Hargow
Guotie
Shaomai
Xiaolongbao
Mantou
Steamed Meatball

Taste of Mapo Tofu

Tender
Soft
Aromatic
Flaky

Ways of Cooking Dumpling

Fry and steam them, which turns them

into potstickers.
Boil and fry them, which also makes them
potstickers.
Steam them using a traditional bamboo
steamer or more modern accessories like
a double-boiler or an electric steamer.
Throw them in a soup.

History of xiao long bao

Xiaolongbao is a type of steamed bun (baozi) from

the Jiangnan region of China, especially associated
with Shanghai and Wuxi. It is traditionally prepared
in xiaolong, small bamboo steaming baskets, which
give them their name. Xiaolongbao are often
referred to as a kind of "dumpling", but should not
be confused with British or American-style
dumplings nor with Chinese jiaozi. Similarly, they
are considered a kind of "soup dumpling" but
should not be confused with other larger varieties
of tang bao. In Shanghainese, they are also
sometimes known as sioh-lon meu-doe or xiaolongstyle mantous

History of mantau

Mantou, often referred to as Chinese steamed

bun/bread, is a type of cloud-like steamed bread or
bun originating in Northern China.[1] The name,
"mantou" is said to have originated from a tale about
the medieval army general, Zhuge Liang.[2] They are
typically eaten as a staple in northern parts of China
where wheat, rather than rice, is grown. They are
made with milled wheat flour, water and leavening
agents. In size and texture, they range from 4 cm, soft
and fluffy in the most elegant restaurants, to over 15
cm, firm and dense for the working man's lunch. (As
white flour, being more heavily processed, was once
more expensive, white mantou were somewhat of a
luxury in preindustrial China.)

History of steamed
meatball

Steamed meatball is a Cantonese dim

sum dish. It is popular in Hong Kong and
most overseas Chinatowns. The meatball
is made of beef, and usually has a tofu
skin layer in the bottom, garnished with
some vegetables like scallions. It is
served with the standardized nonChinese worcestershire sauce worldwide.
The sauce in Hong Kong is known as kip
zap ( ; Yale: gip3jap1), and is entirely
optional

Conclusion
Chinese food is the greater treasure that given
by our ancestors