Shredded bamboo shoots by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Throughout history, there have been people who embraced vegetarianism for a variety of reasons, including religious and health considerations. This vegetarian lifestyle also promoted the development of new cooking techniques in China. Chinese chefs, with their adept skills, can transform ordinary vegetables and bean products into delectable dishes.
potato by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
1. Potatoes
Native to South America, potatoes were brought to China during the reign of the Emperor Wanli (1573–July 1620 AD) in the Ming dynasty. According to a report, China has become the world’s largest potato producer as of 2021.
Potato silk by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Potatoes are an incredibly versatile ingredient in Chinese cuisine as they offer a range of culinary possibilities. The vegetable can be sliced, shredded, cubed, diced, or pureed. They can also be used as a primary ingredient in a dish or cooked together with meat. This versatility has led to the creation of dishes such as stir-fried shredded potato, potato in caramel, braised beef with potato, and mashed potato.
Shredded Potato with Green Pepper by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Stir-fried shredded potatoes with vinegar
This is a common dish in Chinese cuisine, featuring various recipes that deliver a delightfully sweet and sour flavor that whets the appetite. For those who enjoy spiciness, you can try its hot and sour variation. If you are not a fan of sour food, you can omit the vinegar for a milder taste.
Tomatoes by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
2. Tomatoes
Tomatoes are native to South America and were first cultivated by the ancient Peruvians and Ecuadorians. In the mid-16th century, Spanish and Portuguese traders introduced tomatoes to Europe. Initially, tomatoes were cultivated for their bright red fruits and used as ornamental plants before they gradually became an edible option. Some typical Chinese dishes that incorporate tomatoes include scrambled egg with with tomato, stewed beef brisket with tomato, and tomato hot pot.
Scrambled Eggs with Tomato by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Scrambled egg with tomato
Scrambled egg with tomato is a simple and delicious home-cooked dish that combines tomatoes and eggs as the main ingredients. Simple to master, this dish boasts vibrant colors, a refreshingly sweet and sour taste, and many nutrients. It is one of the entry-level dishes for many enthusiasts of Chinese food who are embarking on their culinary journey.
Beans by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
3. Beans
Do you know these dishes made with beans? Dry-fried green beans are a popular and traditional Chinese home-cooked dish. This dish showcases hyacinth beans as the primary ingredient, which are not only flavorful but also complement rice exceptionally well. Green beans, broad beans, and lentils are the beans used the most in Chinese cuisine. Beans are a good source of protein, minerals, amino acids, vitamin C, and other nutrients.
Peas by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
In some recipes, the tender bean pods are the stars, as seen in dishes like dry-fried green beans, braised green beans with noodles, and braised pork with green beans. In others, it is the beans that shine, as seen in eight-treasure congee and Yangzhou fried rice. Additionally, some dishes use pureed bean paste as fillings for tangyuan (glutinous rice balls) and tangbing (Chinese sweet pancakes).
Braised Eggplant with Beans by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Braised green beans with eggplant
This homemade dish presents a delightful combination of eggplant and green beans, stir-fried to achieve a harmonious balance of textures. The eggplant is rendered tender without being mushy and the green beans are crisp and fresh.
Yangzhou fried rice by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Yangzhou fried rice
Yangzhou, located in Jiangsu Province, has been designated a City of Gastronomy by UNESCO. Its traditional signature dish, Yangzhou fried rice, hails from Huaiyang cuisine. The main ingredients include rice, diced ham, green peas, eggs, and peeled shrimps. The dish is known for its vibrant colors, enticing aroma, glutinous texture, and nourishing qualities.
High Soup Tofu by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
4. Tofu
Originating in China, tofu is made from soybeans. The tofu-making process involves soaking soybeans in water, grinding them into soy milk, and then coagulating them into a gel-like consistency.
Tofu is a nutritious food that contains calcium, protein, unsaturated fatty acids, lecithin, and eight essential amino acids for humans. It holds particular appeal for infants and the elderly, who may require higher calcium in their diet. Nowadays, with a growing emphasis on nutrition and well-being, tofu has become a nutritious alternative to meat, functioning as an important source of protein.
Chinese Toon Tofu Rolls by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Tofu comes in two main varieties: soft and firm. In northern China, they are sometimes referred to as southern tofu and northern tofu. Tofu is a versatile ingredient in many Chinese dishes, such as mapo tofu, Wensi tofu, and claypot tofu.
Steamed Tofu Stuffed with Vegetables by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Steamed tofu stuffed with seafood
As well as geography, Chinese cuisine can be categorized based on the social status of diners, encompassing various styles such as imperial cuisine, official cuisine, and folk cuisine. This dish falls into the category of Confucian cuisine. It prominently features northern tofu as its primary ingredient, complemented by the inclusion of rare and luxurious seafood like sea cucumber and abalone.
Chrysanthemum Tofu by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Chrysanthemum tofu soup
This dish is a specialty of Henan cuisine and bears a resemblance to the famous Wensi tofu that hails from Huaiyang cuisine. Achieving the delicate, hair-thin threads of soft southern tofu requires exceptional knife skills, making it a challenging and intricate dish for a chef to prepare.
