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1222、XO酱炒海茸百合 Sautéed Lily Bulbs and Seaweed in XO Sauce1223、百合炒南瓜 Sautéed Pumpkin with Lily Bulbs1224、板栗白菜 Poached Chinese Cabbage with Chestnuts1225、白灼时蔬 Scalded Seasonal Vegetable1226、炒芥兰 Sautéed Chinese Broccoli1227、炒生菜 Sautéed Lettuce1228、炒时蔬 Sautéed Seasonal Vegetable1229、豉汁凉瓜皮 Sautéed Bitter Melon Peel in Black Bean Sauce1230、葱香荷兰豆 Sautéed Snow Peas with Scallion1231、翠豆玉米粒 Sautéed Green Peas and Sweet Corn1232、冬菇扒菜心 Braised Shanghai Greens with Black Mushrooms1233、豆豉鲮鱼油麦菜 Sautéed Indian Lettuce with Diced Fish in Black Bean Sauce1234、干贝扒芦笋 Braised Asparagus with Scallops1235、干煸苦瓜 Sautéed Bitter Melon1236、海茸墨鱼花 Sautéed Diced Cuttlefish and Seaweed1237、蚝皇扒双蔬 Braised Seasonal Vegetables in Oyster Sauce1238、蚝油扒时蔬 Braised Vegetable in Oyster Sauce1239、蚝油生菜 Sautéed Lettuce in Oyster Sauce1240、红烧毛芋头 Braised Taro in Brown Sauce1241、红枣蒸南瓜 Steamed Pumpkin with Chinese Dates1242、猴头蘑扒菜心 Braised Shanghai Greens with Mushrooms1243、虎皮尖椒 Pan-Seared Green Chili Pepper1244、琥珀香芹炒藕粒 Sautéed Diced Lotus Root with Celery and Walnuts1245、黄耳浸白玉条 Simmered White Gourd Slices with Yellow Fungus1246、黄金玉米 Sautéed Sweet Corn with Salted Egg Yolk1247、火腿炒蚕豆 Sautéed Broad Beans with Ham1248、鸡汤竹笙浸时蔬 Bamboo Fungus and Steamed Vegetable in Chicken Soup1249、姜汁炒时蔬 Sautéed Seasonal Vegetable in Ginger Sauce1250、椒盐茄子丁 Deep-Fried Diced Eggplant with Spicy Salt1251、煎酿鲜茄子 Fried Eggplant Stuffed with Pork and Shrimp1252、辣椒炝时蔬 Sautéed Vegetable with Chili Pepper1253、栗子扒白菜 Braised Chinese Cabbage with Chestnuts1254、萝卜干炒腊肉 Sautéed Preserved Pork with Dried Turnip1255、米汤豆苗 Sautéed Pea Sprouts in Rice Soup1256、木耳炒山药 Sautéed Chinese Yam with Black Fungus1257、木瓜炖百合 Stewed Papaya with Lily Bulbs1258、浓汤金华四宝蔬 Braised Four Kinds of Vegetables in Broth1259、浓汤娃娃菜 Stewed Baby Cabbage in Broth1260、芹香木耳 Sautéed Black Fungus with Celery1261、清炒/蒜茸各式时蔬 Sautéed Seasonal Vegetable with/without Garlic1262、清炒/蒜茸西兰花 Sautéed Broccoli with/without Garlic1263、清炒豆尖 Sautéed Bean Sprouts1264、清煎西红柿 Pan-Fried Tomato1265、肉末雪菜 Sautéed Potherb Mustard with Minced Pork1266、上汤扒娃娃菜 Braised Baby Cabbage in Broth1267、上汤鸡毛菜 Braised Green Vegetable in Broth1268、上汤芥兰 Braised Chinese Broccoli in Broth1269、上汤浸时蔬 Braised Seasonal Vegetable in Broth1270、双耳炒四季 Sautéed Fungus and Assorted Vegetables1271、松仁玉米 Sautéed Sweet Corn with Pine Nuts1272、蒜茸炒时蔬 Sautéed Vegetable with Chopped Garlic1273、田园素小炒 Vegetarian’s Delight1274、铁扒什锦 Grilled Assorted Vegetables1275、西红柿炒蛋 Scrambled Egg with Tomato1276、西芹百合 Sautéed Lily Bulbs and Celery1277、乡村大丰收 Raw Vegetables Combination1278、雪菜炒豆瓣 Sautéed Beans with Potherb Mustard1279、野山红炒木耳 Sautéed Black Fungus with Red Pepper1280、银杏炒百合 Sautéed Lily Bulbs with Gingko1281、油盐水浸时蔬 Braised Seasonal Vegetable1282、鱼香茄子 Yu-Shiang Eggplant (Sautéed with Spicy Garlic Sauce)1283、鱼香茄子煲 Yu-Shiang Eggplant en Casserole (Sautéed with Spicy Garlic Sauce)1284、鱼香丝瓜煲 Yu-Shiang Sponge Gourd en Casserole (Sautéed with Spicy Garlic Sauce)1285、玉笋炒酸菜 Sautéed Pickled Cabbage with Bamboo Shoots1286、素什锦 Mixed Vegetables1287、鱼香芥兰 Yu-Shiang Chinese Broccoli (Sautéed with Spicy Garlic Sauce)1288、雪豆马蹄 Snow Peas with Water Chestnuts1289、四季豆 Sautéed French Beans1290、清炒菠菜 Sautéed Spinach1291、干贝刈菜 Sautéed Seasonal Vegetable with Scallops1292、清炒荷兰豆 Sautéed Snow Peas1293、蟹肉丝瓜 Sautéed Crab Meat with Sponge Gourd1294、豆腐乳炒通菜 Sautéed Water Spinach in Preserved Tofu Sauce1295、烫青菜 Scalded Green Vegetable1296、小鱼苋菜 Boiled Amaranth with Silver Fish1297、北菇扒菜心 Braised Shanghai Greens and Mushrooms1298、扁鱼白菜 Braised Dried Silver Carp with Chinese Cabbage1299、桂竹笋肉丝 Sautéed Bamboo Shoots with Shredded Pork1300、青叶豆腐 Steamed Tofu with Green Vegetable1301、客家小炒 Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style1302、韭菜炒豆干 Sautéed Leek with Dried Tofu1303、九重茄子 Sautéed Eggplant with Nine-Layer Tower (a kind of Spearmint)1304、菜心炒肉片 Sautéed Pork Slices with Shanghai Greens1305、扒香菇油菜 Sautéed Cabbage with Mushrooms1306、龙须扒菜心 Sautéed Shanghai Greens with Asparagus1307、贝松扒菜心 Sautéed Shanghai Greens with Minced Scallop1308、口蘑菜胆 Stir-Fried Vegetable and Mushrooms1309、白灼西兰花 Scalded Broccoli1310、蒜茸芥兰 Sautéed Chinese Broccoli with Chopped Garlic1311、鸭黄焗南瓜 Braised Pumpkin with Salted Egg Yolk1312、枸杞百合西芹 Stir-Fried Celery and Lily Bulbs with Chinese Wolfberry1313、双冬烧茄子 Braised Eggplant with Mushroom and Bamboo Shoots1314、芫爆素鳝 Sautéed Black Mushrooms with Coriander1315、干烧四鲜 Dry-Braised Duck Feet with Duck Meat and Bamboo Shoots1316、开水白菜 Steamed Chinese Cabbage in Supreme Soup1317、炝黄瓜 Spicy Cucumbers1318、香油苦瓜 Marinated Bitter Melon with Sesame Oil1319、果汁藕片 Marinated Lotus Roots with Orange Juice1320、蔬菜沙拉 Vegetables Salad1321、麻酱笋条 Shredded Lettuce with Sesame Paste1322、四川泡菜 Pickles, Sichuan Style1323、干煸四季豆 Dry-Fried French Beans with Minced Pork and Preserved Vegetables1324、清炒芥兰 Sautéed Chinese Broccoli1325、烧二冬 Braised Mushroom and Bamboo Shoots1326、油浸娃娃菜 Baby Cabbage in Soy Sauce1327、滑子菇扒菜胆 Sautéed Chinese Greens with Mushrooms1328、蚝油冬菇 Mushrooms in Oyster Sauce1329、罗汉腐皮卷 Tofu Rolls1330、素咕噜肉 Sweet and Sour Vegetables1331、上汤芥菜胆 Chinese Broccoli in Chicken Consommé1332、蒜蓉豆苗 Sautéed Pea Sprouts with Chopped Garlic1333、干锅笋片 Griddle Cooked Bamboo Shoots1334、瓦罐山珍 Mushrooms in Pottery Pot1335、酸菜粉丝 Sautéed Pickled Cabbage and Vermicelli1336、剁椒炒鸡蛋 Scrambled Egg with Chopped Chili Pepper1337、清炒红菜苔 Sautéed Chinese Kale1338、剁椒娃娃菜 Sautéed Baby Cabbage with Chopped Chili Pepper1339、剁椒土豆丝 Sautéed Shredded Potato with Chopped Chili Pepper1340、干煸扁豆 Dry-Fried French Beans1341、清炒丝瓜 Sautéed Sponge Gourd1342、水煮萝卜丝 Poached Shredded Turnip1343、烤汁茄子 Roasted Eggplant1344、蚝油茄子 Sautéed Eggplant with Oyster Sauce1345、葱烧黑木耳 Sautéed Black Fungus with Scallion1346、干锅台菇 Griddle Cooked Mushrooms1347、沙葱炒鸡蛋 Scrambled Egg with Goldball Onion1348、醋溜豆芽 Fried Bean Sprouts with Vinegar Sauce1349、黄豆芽炒豆腐 Sautéed Tofu with Bean Sprouts1350、荷塘百花藕 Braised Sliced Lotus Roots1351、鲜虾西芹 Sautéed Shrimps with Celery1352、杏仁炒南瓜 Sautéed Pumpkin with Almonds1353、地三鲜 Sautéed Potato, Green Pepper and Eggplant1354、酱烧茄子 Braised Eggplant with Soy Bean Paste 豆 腐 类( Tofu)1355、彩虹蒸豆腐 Steamed Tofu with Vegetables1356、豉香尖椒炒豆干 Sautéed Dried Tofu with Hot Peppers in Black Bean Sauce1357、脆皮豆腐 Deep-Fried Tofu1358、锅塌豆腐 Tofu Omelet1359、宫保豆腐 Kung Pao Tofu1360、红烧日本豆腐 Braised Japanese Tofu with Vegetables1361、家常豆腐 Fried Tofu, Home Style1362、金菇豆腐 Braised Tofu with Mushrooms1363、榄菜肉碎炖豆腐 Stewed Tofu with Olive Pickles and Minced Pork1364、两虾豆腐 Braised Tofu with Shrimps and Shrimp Roe1365、牛肝菌红烧豆腐 Braised Tofu with Boletus1366、芹菜炒香干 Sautéed Celery with Dried Tofu Slices1367、日式蒸豆腐 Steamed Tofu，Japanese Style1368、泰式豆腐 Braised Tofu in Thai Sauce1369、铁板葱烧豆腐 Sizzling Tofu with Scallion1370、西蜀豆花 Braised Tofu with Peanuts and Pickles1371、乡村小豆腐 Sautéed Tofu with Vegetables1372、香芹茶干 Sautéed Dried Tofu with Parsley1373、雪菜炒豆皮 Sautéed Tofu Skin with Potherb Mustard1374、雪菜虾仁豆腐 Sautéed Tofu with Shrimp and Potherb Mustard1375、素菜豆腐 Sautéed Tofu with Mixed Vegetables1376、豆豉豆腐 Sautéed Tofu with Black Bean Sauce1377、芝麻豆腐 Sesame Tofu1378、左宗豆腐 General Tsuo’s Tofu1379、五味豆腐 Five-Flavored Tofu1380、椒盐豆腐 Fried Tofu with Spicy Salt1381、辣子豆腐 Tofu in Hot Pepper Sauce1382、咖喱豆腐 Curry Tofu1383、肉酱豆腐 Braised Tofu with Minced Meat1384、麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot Sauce)1385、三鲜豆腐 Sautéed Tofu with Three Delicacies1386、虾籽炒豆腐 Stir-Fried Tofu with Shimp Roe1387、面筋百叶 Fried Wheat Gluten Puff and Tofu Skin1388、百叶包肉 Tofu Skin Rolls with Minced Pork1389、砂锅豆腐 Stewed Tofu in Pottery Pot1390、菠菜豆腐 Stewed Tofu with Spinach1391、鸡血豆腐 Stewed Tofu with Chicken Blood Cakes1392、菜豆花 Braised Tofu with Vegetables1393、虾圆玉子豆腐 Steamed Tofu and Shrimps燕 窝 类 (Bird''s Nest Soup)1394、冰花炖官燕 Braised Bird''s Nest with Rock Candy1395、冰糖银耳燕窝 Braised Bird''s Nest with White Fungus and Rock Candy1396、高汤炖官燕 Stewed Bird''s Nest1397、红胶官燕 Braised Bird''s Nest and Seaweed1398、红烧鹿茸血燕 Braised Bird''s Nest with Deer Antler1399、红烧蟹黄官燕 Braised Bird''s Nest with Crab Roe1400、红烧血燕 Braised Red Bird''s Nest1401、木瓜炖官燕 Braised Bird''s Nest with Papaya1402、腿汁红烧官燕 Braised Bird''s Nest in Ham Sauce1403、杏汁炖官燕 Double-Boiled Superior Bird''s Nest with Almond Juice1404、冰花炖血燕 Stewed Red Bird''s Nest with Rock Candy1405、香橙炖官燕 Braised Bird''s Nest in Orange Sauce1406、雪梨官燕 Braised Bird''s Nest with Snow Pear1407、椰汁冰花炖官燕 Stewed Superior Bird''s Nest with White Fungus and Coconut Milk1408、鱼籽蟹肉烩燕窝 Braised Bird''s Nest with Crab Meat and Fish Roe1409、福寿炖燕窝 Braised Bird''s Nest1410、一品燕窝 Best Quality Bird''s Nest Soup1411、王府清汤官燕 Bird''s Nest Soup1412、冰花芙蓉官燕 Stewed Bird''s Nest with Egg White 酥炸牛丸 Deep-fried beef balls 酥炸虾盒 Deep-fried stuffed shrimp 酥炸蟹盒 Deep-fried stuffed crab meat 酥炸鱼条 Deep-fried crispy sliced grouper
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Tea cultureFrom Wikipedia, the free encyclopediaJump to: navigation, search This article may require cleanup to meet Wikipedia's quality standards.Please improve this article if you can. (August 2008) A man performs a tea ceremony.Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking.Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies differ among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture. Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries.The British empire spread its own interpretation of tea to its colonies, including places like Hong Kong, or Pakistan which had existing tea customs.ChinaMain article: Chinese tea cultureSee also: Gongfu tea ceremony and Perennial Tea Ceremony Turning the cups in a Chinese tea ceremonyDue to the importance of tea in Chinese society and culture, tea houses can be found in most Chinese neighbourhoods and business districts. Chinese-style tea houses offer dozens of varieties of hot and cold tea concoctions. They also serve a variety of tea-friendly and/or tea-related snacks. Beginning in the late afternoon, the typical Chinese tea house quickly becomes packed with students and business people, and later at night plays host to insomniacs and night owls simply looking for a place to relax. Formal tea houses also exist. They provide a range of Chinese and Japanese tea leaves, as well as tea making accoutrements and a better class of snack food. Finally there are the tea vendors, who specialise in the sale of tea leaves, pots, and other related paraphernalia.[edit] Two periodsSee also: History of tea in China In China, at least as early as the Tang Dynasty, tea was an object of connoisseurship; in the Song Dynasty formal tea-tasting parties were held, comparable to modern wine tastings. As much as in modern wine tastings, the proper vessel was important and much attention was paid to matching the tea to an aesthetically appealing serving vessel.Historically there were two phases of tea drinking in China based on the form of tea that was produced and consumed, namely: tea bricks versus loose leaf tea.[edit] Tea brick phase A tea brick made for the Russian Imperial Army of Czar Nicholas IITea served prior to the Ming Dynasty was typically made from tea bricks. Upon harvesting, the tea leaves were either partially dried or were thoroughly dried and ground before being pressed into bricks. The pressing of Pu-erh is likely a vestige of this process. Tea bricks were also sometimes used as currency. To improve its resiliency as currency, some tea bricks were mixed with binding agents such as blood.[citation needed] Serving the tea from tea bricks required multiple steps:Toasting: Tea bricks are usually first toasted over a fire to destroy any mould or insects that may have burrowed into the tea bricks. Such infestation sometimes occurred since the bricks were stored openly in warehouses and storerooms. Toasting also likely imparted a pleasant flavour to the resulting tea. Grinding: The tea brick was broken up and ground to a fine powder. This practice survives in Japanese powdered tea (Matcha). Whisking: The powdered tea was mixed into hot water and frothed with a whisk before serving. The colour and patterns formed by the powdered tea were enjoyed while the mixture was imbibed. The ground and whisked teas used at that time called for dark and patterned bowls in which the texture of the tea powder suspension could be enjoyed. The best of these bowls, glazed in patterns with names like oil spot, partridge-feather, hare's fur, and tortoise shell, are highly valued today. The patterned holding bowl and tea mixture were often lauded in the period's poetry with phrases such as "partridge in swirling clouds" or "snow on hare's fur". Tea in this period was enjoyed more for its patterns and less for its flavour. The practice of using powdered tea can still be seen in the Japanese Tea ceremony or Chado.[edit] Loose-leaf tea phaseAfter 1391, Emperor Hung-wu, the first Emperor of the Ming Dynasty, decreed that tributes of tea to the court were to be changed from brick to loose-leaf form. The imperial decree quickly transformed the tea drinking habits of the people, changing from whisked teas to steeped teas. The arrival of the new method for preparing tea also required the creation or use of new vessels.Five Yixing Clay Teapots - showing a variety of styles from formal to whimsical.The tea pot was needed such that the tea leaves can be steeped separately from the drinking vessel for an infusion of proper concentration. The tea also needs to be kept warm and the tea leaves must be separated from the resulting infusion when required. Tea caddies and containers also became necessary in order to keep the tea and conserve its flavour. This was due to the fact that tea leaves do not preserve as well as tea bricks. Furthermore, the natural aroma of tea became the focus of the tea drinking due to the new preparation method. A change in Chinese tea drinking vessels was also evident at this point. Smaller bowls with plain or simple designs on the interior surfaces were favoured over the larger patterned bowls used for enjoying the patterns created by powdered teas. Tea drinking in small bowls and cups was likely adopted since it gathers and directs the fragrant steam from the tea to the nose and allows for better appreciation of the tea's flavour. Teawares made with a special kind of purple clay (Zisha) from Yixing went on to develop during this period (Ming Dynasty). The structure of purple clay made it advantageous material with tiny and high density, preferred for heat preservation and perviousness. Simplicity and rusticity dominated the idea of purple clay teaware decoration art. It became soon the most popular method of performing Chinese tea ceremony , which often combines literature, calligraphy, painting and seal cutting in Chinese culture.
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The tea also needs to be kept warm and the tea leaves must be separated from the resulting infusion when required. Tea caddies and containers also became necessary in order to keep the tea and conserve its flavour. This was due to the fact that tea leaves do not preserve as well as tea bricks. Furthermore, the natural aroma of tea became the focus of the tea drinking due to the new preparation method. A change in Chinese tea drinking vessels was also evident at this point. Smaller bowls with plain or simple designs on the interior surfaces were favoured over the larger patterned bowls used for enjoying the patterns created by powdered teas. Tea drinking in small bowls and cups was likely adopted since it gathers and directs the fragrant steam from the tea to the nose and allows for better appreciation of the tea's flavour. Teawares made with a special kind of purple clay (Zisha) from Yixing went on to develop during this period (Ming Dynasty). The structure of purple clay made it advantageous material with tiny and high density, preferred for heat preservation and perviousness. Simplicity and rusticity dominated the idea of purple clay teaware decoration art. It became soon the most popular method of performing Chinese tea ceremony , which often combines literature, calligraphy, painting and seal cutting in Chinese culturTea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies differ among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture. Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries. The British empire spread its own interpretation of tea to its colonies, including places like Hong Kong, or Pakistan which had existing tea customs.
