APEC Snacks

     Coutses in APEC from five continents are on the menu, including Singapore's laksa, the Philippines' adobon chicken, and Russia's beef goulash. But what catches people's eyes is the extensive list of Chinese food that shows the country's traditional culinary culture, as well as Beijing-style snacks.

1.Lv dagun(a kind of bean flower roll)--Beijing style

Lvdagunr, or Glutinous Rice Rolls with Sweet Bean Flour, is a typical dessert of Old Beijing. The snack originated from the Manchu, and was said to be the favorite dessert in the Forbidden City. Lvdagunr dates back hundreds of years, but remains as popular today. It is made of glutinous rice, with fillings of sweet red bean paste.

2.Wanduhuang(Beijing sweet peas pudding)

The snack is actually mashed pea cake, made from white pea beans, small Chinese jujubes, and sometimes with sweet osmanthus blossoms. It is one of the well-known imperial snacks, first mentioned in a novel from the Ming Dynasty (1368-1644).

3.Chinese Spring Rolls

It is a time-honored Chinese snack made using a cylinder-shaped thin dough sheet and deep-fried in oil. Spring rolls have different variations in terms of the fillings, wrappers, and the cooking style in East and Southeast Asian cuisines. In Chinese cuisine, spring rolls are usually eaten during Spring Festival, hence the name. The types of meat in the fillings also vary, with pork being a popular choice. 

Chinese Tea

    Coffee, cocoa, and tea are the three largest drinks in the world. Chinese tea is broad and profound, and it has a long history. The origin of tea can date back to the ancient time. Tea culture entered it most prosperous period in Tang and Song Dynasty, which had envolved a condition that the fashion of drinking tea had extened all over the country and tea had won the status as national beverage.

There are somr basic kinds of tea.

1.Green Tea

Green tea has the longest history with now the longest production volume and broadest production area. It is called green tea because the tea liquid and tea leaves are greenish.

2.Black tea

Black tea has the largest volume in the world. The name is due to thr reddish black of tea liquid and tea leaves. It warms the stomach and helps digestion.Good choice for a cold season.

3.Oolong Tea

Oolong sits half between green tea and black tea. Typical oolong tea leaves are green in the middle and red on the edges. Oolong tea has both dedicate fragrance of green tea and sweetness and mellowness of black tea.

4.White tea

White tea is regarded as the tea closest to original nature, it is the least fermented tea of the fermented tea category. The tea leaves are plucked from early tend sharp-ended buds with haris on.

5.Yellow Tea

It is similar to green tea except with an additional step that result in the finish tea leaves having a natual light yellow color.

6.Scented Tea

The tea made by mixing and aromatizing tea leaves with scented flowers. It is produced mainly in Fujian, Zhejiang, Jiangsu, and Anhui procinces.

APEC Welcome Banquet in Beijing!

     The welcome banquet of the 22nd Asia-Pacific Economic Cooperation (APEC) Economic Leaders' Meeting took place in Beijing on the evening of November 10, 2014. The banquet indicates almost all highest-level of Chinese cuisine and Chinese cultrue.

1.Gorgeous Tableware: themed 'flourishing age'

 The design of utensils, including dishes, name plates, and china sets for world leaders and spouses, are inspired by the mural paintings in the UNESCO cultural heritage Mogao Grottoes at China’s Dunhuang city, Gansu province.

2.four courses with one soup

  Dishes of APEC welcome banquet mainly include 4 courses and 1 soup: Emerald Lobster, Lemon Juice Snow Beef, Chestnuts Cabbage, Beijing Roast Duck and The Conch Soup. All of those dishes use materials with distinct Chinese local characteristics, especially seasonal food materials from south China.

Emerald Lobster

  Take out the meat of the lobsters and then cut it into pieces. Add egg white, salt and cornstarch so that a thick liquid forms on the surface of the lobsters. Add Chinese cabbage juice, salt, aginomoto and cornstarch to the egg white and then stir them until it’s even. Put it into pot, stir-fry it until it’s done and finally place it in the plate. Then a prepared dish is done.

Lemon Juice Snow Beef

  Tianshan Mountain snow cattle is the most successful breed among those ‘improved cattles’. It’s developed by a Chinese company.

Chestnuts Cabbage

  Chestnuts cabbage is an easily-cooked Hunan cuisine with abundant nutrition.  Its color is a combination of yellow and green which makes it vivid. Crunchy taste and perfect mixture of salt and sugar make it a tasty cuisine. What’s more, it has the effect of relaxing the bowels and beautifying appearances.

Beijing Roast Duck

  Roast duck is a famous Beijing cuisine which is well-known around the world. Known as ‘delicacy of the world’, it’s created by the Han nationality in Ming dynasty especially for the emperor and his relatives. There was live performance of 8 cooks’ cutting Beijing duck.

The Conch Soup

  The best way to eat conch is to boil it with soup, and it will be extremely fresh, crunchy and tender. Boil the soup, put into proper amount of salt and then pour conch pieces and wait for 1 minutes. The seemingly most simple recipe calls for the accurate heat control of cooks.