Arts and CraftsSeals Seals have traditionally taken the function of a signature and were used to identify ownership or authorship since ancient times. Metal, stone, wood, ivory, and jade can all be carved for a seal. Seals have a place in business even today. Cloisonne This is style often used to decorate pots. Authentic cloisonne is made handmade using thin strips of brass or copper that are painstakingly glued into place on the pot to make a design. The different areas are then filled with layers of different coloured enamel. The pot is then fired and finally polished on a spinning wheel. The price of the pot depends on the intricacy of the design. Cloisonne can be used on other artifacts also, such as jewelry. This technique was developed in the 14th century (Ming dynasty). Paper Cuts This folk art craft dates from around the 6th century. Thin rice paper (usually red) is cut into designs for decoration of doors, windows, lamps and other objects - or even just to frame. Intricate designs and pictures are skillfully and carefully made by scissor or, more likely, sharp craft knife. Paper cuts are often placed on front doors during the Spring Festival to bring good fortune to the family over the coming year. Kites Kites originated in China over 2,000 years ago. Making and flying kites is still a popular pastime in China. Traditionally the frame is made from thin strips of bamboo that is then covered with thin but strong paper and sometimes silk. Decoration can sometimes be elaborate. Common themes include swallow, butterfly, insects, clouds and many others. The history is long. Originally, kites may have been developed for signalling and other practical purposes. By the Tang Dynasty (618 - 907), kite flying had become a pastime that involved relaxation and the appreciation of nature. Much later, kites played a key role in the development of the airplane.
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Hot pot dining is a communal and interactive meal enjoyed by many in China and beyond.
A hot pot meal consists of a simmering broth into which fresh ingredients are cooked, then dipped into a sauce before eating, bit by bit. Meats are thinly sliced and can cook in just 20 seconds (be sure to cook only one slice at a time). One can have tomatoes or cucumber as a side dish to eat raw.
Typically, the dipping sauce is sesame sprinkled with chopped spring onions though one add add various condiments such as chopped garlic.
Spicy (Hot) Broth (麻辣汤 - Má là tāng): This broth is typically made with a combination of chili peppers, Sichuan peppercorns, garlic, ginger, and various spices. It's known for its fiery and numbing flavor, characteristic of Sichuan cuisine. It adds a spicy kick to the ingredients cooked in the hot pot, offering a tingling sensation on the palate.
Non-Spicy (Not Hot) Broth (清汤 - Qīng tāng): This broth is a milder option compared to the spicy broth. It's often made with a clear or lightly flavored base, such as chicken, pork, or vegetable broth. It allows the natural flavors of the ingredients to shine through without the overpowering heat of spices. It's a popular choice for those who prefer a more subtle and refreshing taste.
Two-in-One (Yuan Yang) Broth (鸳鸯锅 - Yuān yāng guō): The two-in-one broth offers the best of both worlds by dividing the hot pot into two sections, allowing diners to enjoy both spicy and non-spicy options simultaneously. One side typically contains the spicy broth, while the other side contains the non-spicy broth. It caters to groups with varying preferences, providing a versatile dining experience where everyone can find something they enjoy.
Meat:
* Beef: Niú Ròu (牛肉)
* Lamb: Yáng Ròu (羊肉)
* Chicken: Jī Ròu (鸡肉)
Pork: Zhū Ròu (猪肉)
Sausages: Xiāng Cháng (香肠)
* Fish / Shrimp/Prawn Balls: Yú Qiú / Xiā Qiú (鱼球 / 虾球)
Seafood:
- Shrimp: Xiā (虾)
- Fish: Yú (鱼)
- Shellfish: Háimǔ (海蜇)
- Mussels: Gēn Mǔli (蚌肉)
- Squid: Yóu Yú (鱿鱼)
Vegetables:
* Coriander: Xīng Cài (香菜)
Potato slices: TǔDòu (土豆)
Tomatoes: Fān Qié (番茄)
Cucumber: HuángGuā (黄瓜)
Bean Sprouts: Dà Suàn (大蒜)
Lotus Root: Lián'ǒu (莲藕)
Bamboo Shoots: Zhú Sǔn (竹笋)
Cabbage: Xīng Cài (白菜)
Spinach: Bō Cài (菠菜)
Mushrooms:
- * Enoki Mushroom (long thin white): Jīn Zhēngū (金针菇)
- * Shiitake Mushroom: Xiāng Gū (香菇)
- Oyster Mushroom: Mù Ěr (木耳)
- Wood Ear Mushroom: Xīng'ěr (杏鲍菇)
- King Oyster Mushroom: Xìng Bàogū (杏鲍菇)
Tofu:
* Iced Tofu: Dòng Dòufu (冻豆腐)
* Tofu Skin: Dòu Pí (豆皮)
Firm Tofu: Làn Dòufu (蓝豆腐)
Silken Tofu: Dòufu Rǔ (豆腐乳)
Bean Curd Sheets: Dòu Piàn (豆片)
Noodles:
* Clear (bean) Noodles: Tāng Fěn (汤粉)
Rice Noodles: Mǐ Fěn (米粉)
Udon Noodles: Wǔdūn Miàn (乌冬面)
Other Ingredients:
* Dumplings: JiǎoZi (饺子)
Eggs: Jī Dàn (鸡蛋)
Fried Dough Sticks: Yóu Tiáo (油条)
Sauce Bowl:
* Sesame Sauce: Zhī Málà Jiàng (芝麻麻辣酱)
Peanut Sauce: Huā Shēng Jiàng (花生酱)
Condiments one can add to sauce bowl:
* Scallions (chopped spring onions): Cōng Jiàng Yóu (葱酱油)
Soy Sauce: Jiàng Yóu (酱油)
Vinegar: Cù (醋)
Chili Sauce: Làjiāo Jiàng (辣椒酱)
Garlic Sauce: Sào Jiàng (臊酱)
Sesame Oil: Zhī Yóu (芝麻油)
Well known hot pot chains include XiaoBu XiaoBu and HaiDiLao but one can also enjoy many one-off independent restaurants.
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