Food in China

by Estifanos (age 7), of California, U.S.A.

This week, mom and I looked for recipes from China, because my grandmother came from China, and I wanted to know more about the foods from there. China has different foods in different areas. The northern, the southern, the eastern, and western parts of China all have different foods because they have different climates, tastes, and cultures.  Some areas have a lot of water, which you need to grow rice. Other areas have dry grasslands, which are good for raising cattle and growing wheat. Some areas have rivers, or are next to the ocean, so they can have a lot of fish and sea food like jellyfish, shrimp, and octopus. We found this map of China, showing different food regions.

The two dishes we made at home were fried mixtures of different meats and vegetables. One had ground chicken meat, chopped spinach, chopped scallions, ginger, soy sauce, sesame oil, salt and pepper. The other one had ground pork meat, whole shrimps, chopped mushrooms, chopped scallions, ginger, garlic, soy sauce, sesame oil, salt and pepper. We didn’t really measure anything; we just kept adding stuff until we like the taste. We served both dishes over white rice. I liked the one with pork and shrimp and mushrooms, best.

My favorite Chinese dish that I like to eat, when we go out with my grandparents and uncle for dim-sum is: rice noodles with jellyfish, in some kind of bean sauce. I don’t really know what is in the sauce, but it is on the border between being sweet and spicy-hot, and I liked it from the very first time I tasted it. But I don’t like to eat jellyfish when they’re alive; they might sting my mouth!

 

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5 Responses to Food in China

  1. Peter says:

    I was surprised how much I liked jellyfish.

    I will leave the live jellyfish to the sea turtles.

    • admin says:

      I think you are right about the jellyfish because I think there are snorkelers who might like to see them. –Estifanos

      • Peter says:

        I prefer to not snorkel near jellyfish. Some have stingers, and some do not have stingers. But I do not know which are which.

  2. Christine White says:

    I think I would like the second one better, too. And I
    certainly agree that you should NOT measure anything; just keep
    dumping things in until you like the taste. That is the correct
    Chinese way.

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