Traditional Foods for Chinese Festival

Chinese Food Traditional Foods for Chinese Festival Chelsea Yu 15th, Sep, 2012 First Draft of Chapter 2, 3 Pages IE924 Academic Writing ? China is noteworthy for solid foods, especially which must be lively for handed-down festivals. These foods argon make with traditional recipes and related to their meaning, ancient fabrication or historical story, which atomic number 18 passed along generation to generation. Among these traditional foods, Nian-gao, Yuebing, and Zongzi are representative. Nian-gao, a frame of traditional food with its own recipe, is to a fault called sieve cake or raw twelvemonth cake, which must be inclined(p) for the Lunar New family because of its meaning.In the leap Festival, mess from divers(prenominal) regions will pay back sift cakes in different ways according to their customs. in that location are miscellaneous kinds of famous rice cakes in different territories, such as white rice cakes made of millet in the northern China, yellow-belli ed rice cakes made of coarse rice in Saibei region, white New Year cakes made of rice in the regions southeast of the Yangtze River, and the sticky cakes made of sticky rice in the regions in the southwest China. Moreover, plurality also start out different flavors of rice cakes.People prefer steamed or fried rice cakes in the northern China, which are always sweet while residents in southern China still exchangeable stir-fried rice cakes and salty cakes in soup. In addition, the food Nian-gao has special meaning. The pronunciation of it in Chinese is similar to the Chinese gentleness words that mean prosper for the conterminous grade. People believe that they will be better in the coming year after eating the New Year cakes. The second traditional food is Yuebing, which is long-familiar as the piss Mooncake and the related legend.It appeared in the Tang Dynasty as a pass for the emperor moth at the Mid-Autumn Festival and changed to be everyday traditional food. Yuebing is always assort by regions, flavors, fillings, and exteriors. The most common mooncake comes from Guangdong partition and can be enjoyed in umteen cities like Shanghai, Hong Kong, and Beijing. The skin of this kind of Mooncake is made of wheat powder mixed with sugar, and oil. There are many different fillings fixed by different people, like sweet-flavored bean paste, lotus seed paste, crackpot yolk, or jam paste.In addition, mooncake represents the meaning of reunion, the livestock of which is around a Chinese legend The goddess in the moon could exclusively recall to the earth to reunite with her husband when he had a mooncake on the specific daytime which was the Mid-Autumn festival. Nowadays, Yuebing has become more and more popular because of many new recipes. The third food is called Zongzi in mandarin and rice dumplings in English. It has always been attached to a Chinese historical story. Zongzi is a traditional food for the Dragon Boat Festival.Compared to the dickens former foods, rice dumplings are much easier to make at home. At the festival, some people will have a competition for fun almost making Zongzi, and the fastest one is the winner. nigh of Zongzi are composed of glutinous rice and meat or egg folk, disguised by bamboo leaves, and steamed finally. Additionally, in that location is a famous historical story about the origin of the food. In ancient China, there was a loyal minister who provided suggestions to the emperor to improve the country. However, the emperor not only did not take his suggestions, but also banished him.With heavy pressure and disappointment, the minister whose name was QuYuan jumped to the river to commit suicide. Common people treasured to protect his body from fish by throwing rice dumplings to the river. After that, people started to eat rice dumplings in memory of him. Traditional foods like Nian-gao, Yuebing, and Zongzi in Chinese festivals have undergone many changes in flavors or recipes, but for Chinese people, the traditional recipes and the meaning, legend, historical story will neer be forgotten.