Xitoy oshxonasi - Chinese cuisine

Ning kelib chiqishi Xitoy oshxona ming yilliklarda kuzatilishi mumkin. Xitoy oshxonasi mintaqaviy xilma-xilligi bilan nihoyatda xilma-xildir va hattoki xitoyliklarning o'zlari uchun boshqa mintaqadan kelgan oshxonani ular uchun mutlaqo begona deb topishlari odatiy holdir. Shimoliy xitoyliklar kanton oshxonasi faqat qovurilgan pomidor bilan ishlangan tuxumdan iborat deb tasavvur qilishlari mumkin, janub aholisi esa Shimoliy Xitoydagi köfte hajmidan hayratga tushishi mumkin.

Tushuning

Ichida ovqat Suzhou

Orqali Imperial Xitoy, Xitoy madaniyati bugungi kabi erlarga ta'sir ko'rsatdi Mo'g'uliston va Vetnam. Xitoy oshxonasi uzoq vaqt davomida boshqa Osiyo xalqlarida mashhur bo'lgan Koreya va Yaponiya.

Zamonaviy davrda xitoy diasporasi xitoy oshxonasini dunyoning chekka qismlariga tarqatdi. Aytgancha, bularning aksariyati mahalliy sharoitga moslashtirilgan, shuning uchun siz ko'pincha chet elda joylashgan xitoy jamoalarida Xitoyda topilmaydigan yoki asl xitoy tilidagi versiyalari bilan o'zgartirilgan idishlarni topasiz. Malayziya, Tailand, Vetnam va Singapur Xususan, u erda xitoylik jamoalarning uzoq tarixi va an'anaviy mahalliy ingredientlar va pishirish usullarining mazali ekanligi sababli, bunday oshxonadan namunalar olish uchun juda yaxshi joylar mavjud. Aksincha, chet elga qaytib kelgan xitoylar ham vatanning pazandalik sahnasiga ta'sir ko'rsatdi, ehtimol, ehtimol Guandun, Fujian va Xaynan.

G'arbiy mamlakatlarning ko'plab shaharlarida a Chinatown tuman va hatto kichik shaharlarda ko'pincha bir nechta xitoy taomlari restoranlari mavjud. Bu joylarda har doim asosan kanton taomlari bo'lgan, ammo boshqa uslublar keng tarqalgan.

Xitoy oshxonasi oddiy, ammo samimiy ko'cha taomlaridan tortib eng eksklyuziv ingredientlardan foydalangan holda eng yaxshi taomlargacha, narxlari mos keladigan darajada bo'lishi mumkin. Gonkong odatda xitoylarning dunyodagi asosiy markazi hisoblanadi yaxshi ovqatlanish, Garchi Singapur va Taypey shuningdek, xitoylik materiklar ham emas Shanxay va Pekin ular ham asta-sekin, ammo ishonch bilan erishmoqdalar.

Ovqatlanish vaqti Xitoyda mamlakatlar borishi bilan AQShning ovqatlanish vaqtlari Evropaga qaraganda yaqinroq. Nonushta odatda soat 07:00 dan 09:00 gacha bo'lib, ko'pincha makaron, bug'langan bulka, konjey, qovurilgan pishiriqlar, sut, sabzavot yoki köfte kabi narsalarni o'z ichiga oladi. Tushlikning eng yuqori vaqti 12: 00-13: 00, kechki ovqat esa ko'pincha 17: 30-19: 30 atrofida bo'ladi.

Mintaqaviy oshxonalar

Xitoy oshxonasi mamlakatning qaysi qismida ekanligingizga qarab turlicha o'zgarib turadi. "To'rt ajoyib taom" (四大 四大) Sichuan (Chuan), Shandun (Lu), Guandun (Kanton / Yue) va Tszansu (Huaiyang) oshxonasi va boshqa mintaqalar ham o'z uslublariga ega, shu qatorda etnik ozchiliklarning turli xil oshpazlik an'analari. Tibet va Shinjon.

Mintaqaviy oshxonalarning bir qismini sinab ko'rish qiyin emas Xitoy hatto siz ularning kelib chiqishi mintaqalaridan - Sichuan tilidan uzoq bo'lsangiz ham mala (麻辣) achchiq-achchiq ovqatni, masalan, reklama yozuvlari kabi hamma joyda topish mumkin Lanchjou noodle (兰州 拉面, Lánzhōu lāmiàn). Xuddi shunday, Pekindagi o'rdak (北京 烤鸭) go'yo mahalliy xususiyatga ega Pekin, shuningdek, ko'plab kanton restoranlarida keng tarqalgan.

Sichuanese mapo tofu

Pishirilgan turli xil mahsulotlar shimoliy-g'arbiy Xitoyning musulmon xalqlari oshxonasiga xosdir

• Pekin (京 菜 Jīng Cài ): uy uslubidagi makaron va baozi (包子 nonli bulochka), Pekin o'rdak (北京 烤鸭) Běijīng Kǎoyā), qovurilgan sous noodle (炸酱面.) zhájiàngmiàn), karam idishlari, ajoyib bodring. Lazzatli va qoniqarli bo'lishi mumkin.
• Imperial (宫廷菜.) Gōngtíng Cài): Empress Dowager Cixi tomonidan mashhur bo'lgan kechqurun Tsing sudining taomlarini Pekindagi yuqori darajadagi ixtisoslashgan restoranlarda olish mumkin. Oshxonada manchu chegara taomlari, masalan, kiyik go'shti, tuya panjasi, akula fin va qush uyasi kabi noyob ekzotika bilan birlashtirilgan.

• Kanton / Guanchjou / Gonkong (广东 菜 Guǎngdōng Cài, 粤菜 Yuè Cai): G'arblik mehmonlarning ko'pchiligi allaqachon tanish bo'lgan uslub (mahalliy shaklda bo'lsa ham). Juda achchiq emas, asosiy e'tibor yangi pishirilgan ingredientlar va dengiz maxsulotlariga qaratilgan. Aytish joizki, chinakam kanton oshxonasi Xitoyda eng xilma-xil tarkibiy qismlar qatoriga kiradi, chunki kantonlar xitoyliklar orasida ham taniqli bo'lib, ular iste'mol qilinadigan deb juda keng ta'riflangan.
  • Dim sum (点心.) diǎnxīn Mandarin tilida, dímsām kanton tilida), odatda nonushta yoki tushlikda iste'mol qilinadigan kichik atıştırmalıklar diqqatga sazovordir.
  • Qovurilgan go'sht (烧 味.) shawowii Mandarin tilida, sīuméi Kanton tilida) Kanton oshxonasida ham mashhur bo'lib, u erda G'arbdagi Chinatowns-da mashhur ba'zi taomlar, masalan, qovurilgan o'rdak (烧鸭 shāoyā Mandarin tilida, sīu'aap kanton tilida), soya sousli tovuq (豉 豉 鸡) chǐyóujī Mandarin tilida, sihyàuhgāi kanton tilida), barbekyu qilingan cho'chqa go'shti (叉烧 chashoo Mandarin tilida, chasīu kanton tilida) va tiniq teri bilan cho'chqa go'shti (烧肉 shaoròu Mandarin tilida, sīuyuhk kanton tilida).
  • Sog'aygan go'sht (腊味 lawèi Mandarin tilida, lahpméi kanton tilida) - kanton oshxonasining yana bir o'ziga xos xususiyati va xitoy kolbasalarini o'z ichiga oladi (腊肠 lácháng Mandarin tilida, lahpchéung kanton tilida), jigar kolbasalari (膶 肠 rùncháng Mandarin tilida, yéunchéung kanton tilida) va saqlanib qolgan o'rdak (腊鸭 làyā Mandarin tilida, lahp'aap kanton tilida). Ovqatlanishning keng tarqalgan usuli bu tuzlangan go'shtli gilpotli guruch shaklida (腊味 腊味) làwèi bāozǎi fàn Mandarin tilida, laahpméi bōujái faahn kanton tilida).
  • Kongi (粥 zhōu Mandarin tilida, jūk Kanton tilida) Kanton oshxonasida ham mashhur. Kanton uslubidagi konditsionerlar guruchni donalari ko'rinmay qolguncha qaynatishni o'z ichiga oladi va konjenni lazzatlash uchun go'sht, dengiz maxsulotlari yoki guruch bilan pishirilgan sakatat kabi boshqa tarkibiy qismlarga ega.
• Xuayang (淮揚菜.) Huáiyáng Cai): Ning oshxonasi Shanxay, Tszansu va Chjetszyan, shimoliy va janubiy xitoylik pishirish uslublarining yaxshi aralashmasi deb hisoblanadi. Eng mashhur ovqatlar xiaolongbao (小笼 包 Xiolóngbāo) va chivinli köfte (韭菜 饺子) Jiǔài Jiǎozi). Boshqa imzo idishlari orasida cho'chqa go'shti (b) hóng shāo ròu) va shirin va nordon cho'chqa qovurg'alari (糖醋 排骨) táng cù pái gǔ). Shakar ko'pincha qovurilgan idishlarga qo'shilib, ularga shirin lazzat bag'ishlaydi. Shanxay oshxonalari ko'pincha ushbu uslubning vakili deb hisoblansa-da, Xanchjou, Suzhou va Nankin kabi yaqin shaharlarning oshxonalari o'ziga xos taomlari va lazzatlariga ega va ularni ham sinab ko'rishga arziydi.
• Sichuan (川菜 Chuān Cai): Mashhur issiq va achchiq. Og'zingiz shunchalik achchiqki, og'zingiz qotib qoladi, degan mashhur so'z. Biroq, barcha idishlar jonli chilis bilan tayyorlanmaydi. Uyqusizlik hissi aslida Sichuan qalampiridan kelib chiqadi (花椒 huājiāo). Bu Sichuan tashqarisida keng tarqalgan, shuningdek, mahalliy Chonging. Agar siz Sichuan yoki Chongingdan tashqarida chindan ham haqiqiy Sichuanese taomlarini istasangiz, ko'plab mehnat muhojirlari bo'lgan mahallalarda Sichuan oshxonasi belgilarini o'ynaydigan kichik ovqatlanish joylarini qidirib toping. Ular hamma joyda sotiladigan Sichuan restoranlaridan ancha arzon va ko'pincha yaxshiroqdir.
• Xunan (湖南菜 Xuan Cai, 湘菜 Xiāng Cài): Syanszyan mintaqasi, Dongting ko'li va Hunan g'arbiy provinsiyasi. Shunga o'xshash, ba'zi jihatdan, Sichuanese oshxonasiga, u G'arb ma'nosida aslida "achchiqroq" bo'lishi mumkin.
• Teochew / Chiuchow / Chaozhou (潮州菜.) Cháozhōu Cai): dan kelib chiqqan Chaoshan Guangdong sharqidagi hudud, noyob uslub, ammo baribir Janubi-Sharqiy Osiyo va Gonkong xitoyliklariga yaxshi tanish bo'ladi. Mashhur taomlarga jabduq o'rdak (卤鸭) kiradi Lyaya), yam pastasi shirinligi (芋泥.) Yùní) va baliq koptoklari (鱼丸 Yuvan).
  • Guruch yormasi (粥 zhōu Mandarin tilida, 糜 muê⁵ Teochewda) - bu Teochew oshxonasida qulay taom. Kanton tilidagi versiyadan farqli o'laroq, Teochew versiyasi guruch donalarini buzmasdan qoldiradi. Teochew bo'tqa odatda yon tomonida boshqa sho'r ovqatlar bilan birga oddiygina pishiriladi, garchi Teochew baliq bo'tqasida ko'pincha guruch baliq bulonida pishiriladi va unda baliq bo'laklari bilan pishiriladi.
• Hakka / Kejia (客家 菜.) Kèjiā Cài): janubiy Xitoyning turli qismlariga tarqalgan Xakkaliklarning oshxonasi. Konservalangan go'sht va sabzavotlarga e'tibor beradi. Mashhur taomlarga to'ldirilgan tofu (豆腐 豆腐) kiradi niàng dòufǔ, albatta go'sht bilan to'ldirilgan), achchiq qovun bilan to'ldirilgan (酿 苦瓜 niàng kǔguā, shuningdek go'sht bilan to'ldirilgan), tuzlangan xantal ko'katlar cho'chqa go'shti (梅菜 扣肉) méicài kòuròu), taro bilan pishirilgan cho'chqa go'shti (芋头 扣肉) yùtóu kòuròu), tuzda pishirilgan tovuq (盐 鸡 yánjújī) va maydalangan choy (擂茶.) léi chá).
• Fujian (福建 菜 Fújiàn Cai, 闽菜 Mǐn Cài): ingredientlardan asosan qirg'oq va estuariy suv yo'llaridan foydalaniladi. Fujian oshxonasi kamida uchta alohida oshxonaga bo'linishi mumkin: Janubiy Fujian oshxona, Fuzhou oshxonasi va G'arbiy Fujian oshxona.
  • Guruch yormasi (粥 zhōu Mandarin tilida, 糜 bê Minnan shahrida) - Janubiy Fujianda mashhur taom. Bu Teochew versiyasiga o'xshaydi, lekin odatda shirin kartoshka bo'laklari bilan pishiriladi. Shuningdek, u Tayvanda juda mashhur bo'lib, u erda nonushta uchun asosiy taom.
• Guychjou (贵州 菜 Guìzhōu Cài, 黔菜 Qián Cai): achchiq, qalampir va nordon lazzatlardan erkin foydalangan holda, Sichuan va Xiang oshxonalari elementlarini birlashtiradi. O'ziga xos zergen (折耳根 Zhē'rgēn), mintaqaviy ildiz sabzavot, ko'plab idishlarga shubhasiz achchiq-qalampir ta'mini qo'shadi. Nordon baliqli issiq qozon kabi ozchiliklarning taomlari (酸汤鱼 Suān Tāng Yú) keng tarqalgan.
• Chjetszyan (浙菜 Jè Cài): Xanchjou, Ningbo va Shaoxing oziq-ovqat mahsulotlarini o'z ichiga oladi. Ko'pincha sho'rvada xizmat qiladigan dengiz maxsulotlari va sabzavotlarning nozik tajribali, engil ta'mli aralashmasi. Zhejiang taomlari ba'zida ozgina shirin yoki ba'zida shirin va nordon bo'lib, tez-tez pishirilgan go'sht va sabzavotlarni o'z ichiga oladi.
• Xaynan (琼 菜 Qióng Cài): xitoyliklar orasida mashhur, ammo chet elliklar uchun hali ham noma'lum, dengiz mahsulotlari va kokos yong'og'idan og'ir foydalanish bilan ajralib turadi. Imzo mutaxassisliklari - "Xaynanning to'rtta taniqli taomlari" (zh海南ng phi) Xinán Sì Dà Míngcài): Wenchang tovuqi (文昌鸡.) Wénchāng jī), Dongshan echkisi (东 山羊.) Dōngshān yáng), Jiaji o'rdak (加 积 鸭.) Jiājī yā) va Hele crab (和 和 蟹) Hélè xiè). Wenchang tovuqi oxir-oqibat Singapur va Malayziyada xaynan tovuq guruchini keltirib chiqaradi, khao man kai (ข้าวมัน ไก่) Tailandda va Cơm gà Hải Nam Vetnamda.
• Shimoliy-sharqiy Xitoy (东北 Dōngběi) o'ziga xos ovqatlanish uslubiga ega. U bug'doyni guruch ustiga urg'u beradi va shimoli-g'arbiy qismida har xil non va makaron idishlari va kaboblarni o'z ichiga oladi (串 chuàn; belgi qanday kabobga o'xshashligiga e'tibor bering!). Hudud ayniqsa mashhur jiǎozi (饺子), yaponlar bilan chambarchas bog'liq bo'lgan köfte turi gyoza va ravioli yoki perogiyalarga o'xshash. Keyinchalik janubdagi ko'plab shaharlarga ega jiaozi restoranlar, va ularning aksariyati Dongbei aholisi tomonidan boshqariladi.

Ning oshxonalari Gonkong va Makao Britaniya va Portugaliyaning ta'sirida bo'lsa-da, asosan Kanton oshxonasi, oshxonasi esa Tayvan shunga o'xshash Janubiy Fujian1949 yilda materikdan qochib ketgan millatchilar tomonidan olib borilgan retseptlar natijasi bo'lgan yapon ta'siriga va shuningdek, Xitoyning boshqa qismlaridan kelib chiqadigan ta'sirlarga qaramay. Shunday qilib, ko'plab taniqli oshpazlar Xitoydan materikdan qochib Gonkong va Tayvanga yo'l olishdi. kommunistik inqilobning ushbu hududlarida ham Xitoyning turli qismlaridan yuqori sifatli oshxonalar mavjud.

Tarkibi

• Go'sht, ayniqsa cho'chqa go'shti hamma joyda uchraydi. O'rdak va tovuq kabi parrandalar ham mashhur bo'lib, mol go'shti etishmasligi yo'q. Qo'zi va echki musulmonlar orasida va umuman g'arbiy Xitoyda mashhurdir. Agar siz qaerga borishni bilsangiz, ilon yoki it kabi odatiy bo'lmagan go'shtlarni ham tanlab olishingiz mumkin.

• dudlangan cho'chqa go'shti - Evropa va Amerika hamlari xalqaro miqyosda yaxshi tanilgan bo'lishi mumkin bo'lsa-da, Xitoy ham an'anaviy ishlab chiqariladigan jambon hisoblanadi, uning ba'zi premium jambonlari asrlar va hatto ming yilliklarga oid tarixga ega. Xitoy jambonlari odatda quruq usulda davolanadi va ko'pincha sho'rva bazasi yoki turli xil idishlarning tarkibiy qismi sifatida ajralib turadi. Xitoyning eng taniqli jamboni Jinxua shahridan Jinhua ham (金華 金華 jīn huá huǒ tuǐ). Chjetszyan viloyat. Jinhua hamdan tashqari Rugao shahridagi Rugao ham (如皋 如皋 rú gāo huǒ tuǐ). Tszansu viloyat va Xuanveydan Xuanwei ham (宣威 火腿 xuān wēi huǒ tuǐ) Yunnan viloyat "Uch Buyuk Hams" ni yakunladi. Boshqa mashhur xamlarga Anfu shahridagi Anfu jambon (安福 火腿 ān fú huǒ tuǐ) kiradi. Tszansi 1915 yilda Panama-Tinch okeani xalqaro ko'rgazmasida namoyish etilgan viloyat va Bai etnik ozchiligining o'ziga xos xususiyati bo'lgan Yunnan viloyatidagi Nuodengdan Nuodeng ham (诺 诺 火腿 nuò dèng huǒ tuǐ).

• Guruch arxetipik asosiy oziq-ovqat hisoblanadi, ayniqsa janubiy Xitoyda.
• Noodle Bundan tashqari, muhim mahsulot hisoblanadi, bug'doy makaronlari (面, miàn) Shimoliy Xitoyda, guruchli makaronlar (粉, fěn) janubda ko'proq uchraydi.
• Sabzavotlar odatda bug'lanadi, tuzlanadi, qovuriladi yoki qaynatiladi. Ular kamdan-kam hollarda xom ashyo bilan iste'mol qilinadi. Ko'pchilik bir nechta ismga ega va turli xil usullarda tarjima qilingan va noto'g'ri tarjima qilingan, bu menyuni tushunishga harakat qilganda juda ko'p chalkashliklarni keltirib chiqaradi. Ba'zi sevimlilarga baqlajon, no'xat kurtaklari, lotus ildizi, daikon va bambuk kurtaklar kiradi. Oshqovoqlarga kaloreya, achchiq qovun, oshqovoq, bodring, shimgichni qovun va qishki qovun kiradi. Bargli sabzavotlar xilma-xil, ammo ko'plari ingliz tilida so'zlashadiganlar uchun ozmi-ko'pmi notanish va ular karam, salat, ismaloq yoki ko'kat kabi tarjima qilinishi mumkin. Shunday qilib, bir nechta ismlar bilan Xitoy karamini, uzun bargli marulni, suvli ismaloqni va shirin kartoshka ko'katlarini topasiz.
• Qo'ziqorinlar - rezina qora "yog'och quloq" dan tortib chaynash oq "oltin igna qo'ziqorinlariga" qadar turli xil turlari.
• Tofu Xitoyda shunchaki vegetarianlar o'rnini bosmaydi, aksincha ko'pincha sabzavot, go'sht yoki tuxum bilan aralashtirilgan boshqa turdagi oziq-ovqat. Bu juda ko'p turli xil ko'rinishlarga ega, agar siz xalqaro miqyosda mavjud bo'lgan to'rtburchaklar oq bloklarga odatlangan bo'lsangiz, ularning ko'plari umuman tanib bo'lmaydigan bo'ladi.

Ba'zi xitoy taomlari tarkibida ba'zi odamlar it, mushuk, ilon yoki yo'qolib ketish xavfi ostida bo'lgan turlardan saqlanishni afzal ko'rishlari mumkin. Biroq, bu shunday juda kam bu idishlarga xato qilib buyurtma berishingizni. It va ilon odatda o'z tarkibini yashirmaydigan maxsus restoranlarda xizmat qiladi. Shubhasiz, yo'qolib ketish xavfi ostida bo'lgan tarkibiy qismlardan tayyorlangan mahsulotlar astronomik narxlarga ega bo'ladi va ular odatiy menyuda baribir ro'yxatga olinmaydi. Shuningdek, shaharlari Shenchjen va Zhuhai mushuk va it go'shtini iste'mol qilishni taqiqlagan va bu taqiq butun mamlakat bo'ylab uzaytirilishi rejalashtirilgan.

Shuningdek, an'anaviy xitoy tibbiyotiga ko'ra, it, mushuk yoki ilonni juda ko'p iste'mol qilish salbiy oqibatlarga olib keladi va shuning uchun ularni xitoyliklar tez-tez iste'mol qilmaydi.

Keng ma'noda guruch janubda, bug'doy, asosan, makaron shaklida, shimolda asosiy oziq-ovqat hisoblanadi. Ushbu shtapellar doimo mavjud bo'lib, siz Xitoyda bir kunni guruch, makaron yoki ikkalasini ham iste'mol qilmasdan o'tkazmasligingiz mumkin.

Bug'langan non (baozi) turli xil mazali va shirin plombalarning tarkibiga kiradi. Shanxay mashhur xiǎolóngbāo, bu erda ko'rsatilgan, issiq sho'rva va köfte qog'ozga o'ralgan holda o'ralgan holda.

Non Evropa mamlakatlari bilan taqqoslaganda deyarli hamma joyda mavjud emas, ammo Xitoyning shimoliy qismida juda yaxshi non bor. bāozi (包子) (kantoncha: bao) - shirin yoki mazali plomba bilan to'ldirilgan bug'langan bulka - ajralmas hisoblanadi Kanton dim sum va mamlakatning boshqa joylarida ham mashhur. To'ldirilmagan bulochkalar sifatida tanilgan mántou (馒头 / 饅頭), va Xitoyning shimolida mashhur nonushta taomidir; bug'da pishirilgan yoki qovurilgan holda xizmat qilish mumkin. Tibet va Uyg'ur oshxonalarida shimolga o'xshash yassi nonlar juda ko'p Hindiston va Yaqin Sharq.

Shunga o'xshash etnik ozchiliklarning ayrim joylari bundan mustasno Yunnan, Tibet, Ichki Mo'g'uliston va Shinjon, sut mahsulotlari an'anaviy xitoy oshxonasida mahsulotlar keng tarqalgan emas. Globallashuv davrida sut mahsulotlari mamlakatning qolgan qismidagi bir nechta oziq-ovqat mahsulotlariga qo'shilmoqda, shuning uchun, masalan, krem ​​bilan to'ldirilgan baozi ko'rishingiz mumkin, ammo bu istisno bo'lib qolmoqda. G'arbning kuchli ta'siri tufayli sut mahsulotlari, Xitoy materikiga qaraganda Gongkong, Makao va Tayvan oshxonalarida tez-tez uchraydi.

Sut mahsulotlarining keng tarqalishining bir sababi shundaki, xitoylik kattalarning aksariyati laktozaga toqat qilmaydilar; ularda laktoza (sut shakar) ni hazm qilish uchun zarur bo'lgan ferment etishmaydi, shuning uchun u ichak bakteriyalari tomonidan hazm qilinadi va gaz hosil qiladi. Shuning uchun sut mahsulotlarining katta dozasi katta og'riq va juda xijolat tortishi mumkin. Bu holat shimoliy evropaliklarning 10 foizidan kamrog'ida, ammo Afrikaning ayrim qismlarida aholining 90 foizidan ko'prog'ida uchraydi. Xitoy o'rtasida bir joyda joylashgan bo'lib, stavkalarda mintaqaviy va etnik xilma-xillik mavjud. Yogurt Xitoyda juda keng tarqalgan; undagi bakteriyalar allaqachon laktozani sindirib tashlaganligi sababli bu muammo tug'dirmaydi. Umuman olganda yogurtni topish sutdan osonroq, pishloq esa qimmatbaho hashamatli buyumdir.

Ovqatlar

Xitoyning so'rg'ich cho'chqasi, Kolkata

Siz Xitoyda go'sht, sabzavot, tofu va noodle taomlarining barcha turlarini topasiz. Mana bir nechta taniqli, o'ziga xos taomlar:

• Budda devor ustidan sakrab chiqadi (佛跳墙, fótiàoqiáng) - qimmat Fuzxunlar akula finidan tayyorlangan sho'rva (鱼翅, yúchì), abalone va boshqa ko'plab vegetarian bo'lmagan premium ingredientlar. Afsonalarga ko'ra, hidi shunchalik yaxshi ediki, buddist rohib vegetarian qasamlarini unutib, ba'zi bir narsaga ega bo'lish uchun ma'bad devoridan sakrab o'tdi. Odatda uzoq vaqt tayyorgarlik ko'rish uchun bir necha kun oldin buyurtma berish kerak.
• Guboru (锅 包 肉) - shirin va nordon kaltaklangan cho'chqa go'shti Shimoliy-sharqiy Xitoy.
• Tovuq oyoqlari (鸡爪, jī zhuǎ) - turli xil usullar bilan pishirilgan, ko'pchilik Xitoyda ularni tovuqning eng mazali qismi deb bilishadi. Feniks tirnoqlari sifatida tanilgan (凤爪 fuhng jáau kanton tilida, fèng zhuǎ Mandarin tilida) kanton tilida so'zlashadigan joylarda, u mashhur dim sum taomidir va ko'pincha qora loviya sousi bilan tayyorlanadi.
• Mapo tofu (麻 婆 豆腐, mápó dòufu) - a Sichuan tofu va maydalangan cho'chqa go'shti taomlari juda achchiq va klassik Sichuanga ega mala achchiq-achchiq xushbo'ylik.
• Pekin o'rdak (北京 烤鸭, Běijīng kǎoyā) - qovurilgan o'rdak, o'ziga xos eng mashhur taom Pekin.
• Achchiq tofu (臭豆腐, chòu dòufu) - faqat nimaga o'xshaydi. Bir nechta turli mintaqalar har xil turlarga ega, garchi eng mashhurlari Changsha- tashqi ko'rinishi qoraygan to'rtburchaklar bloklarda yasalgan uslub. Taomning boshqa taniqli uslublari kiradi Shaoxing- uslub va Nankin- uslub. Bundan tashqari, bu juda mashhur ko'cha taomidir Tayvan, bu erda u turli xil uslublarda mavjud.
• To'ldirilgan tofu (酿 豆腐, niàng dòufu Mandarin tilida, ngiong⁴ têu⁴ fu⁴ Xakka ichida) - go'sht bilan to'ldirilgan qovurilgan tofu, nomi bilan mashhur bo'lgan Xakka taomidir yong tau foo Janubi-Sharqiy Osiyoda, garchi ko'pincha asl nusxadan qattiq o'zgartirilgan bo'lsa ham.
• Xiolóngbāo (小笼 包) - sho'rva bilan to'ldirilgan köfte Shanxay, Tszansu va Chjetszyan.
• Cho'chqa shirin va nordon (咕噜 肉 gūlūròu Mandarin tilida, gūlōuyuhk Kanton tilida) - 19-asrda Guangdongda joylashgan evropaliklar va amerikaliklarning tanglayiga mos ravishda ixtiro qilingan kanton taomlari. Ingliz tilida so'zlashadigan mamlakatlarda eng mashhur xitoy taomlaridan biri.
• Issiq va nordon sho'rva (酸辣 汤 suānlà tāng) - qalin, kraxmalli sho'rva, u qizil qalampir bilan achchiq va sirka bilan nordon qilinadi. Sichuan oshxonasining o'ziga xos xususiyati.
• Istiridye omleti (海 蛎 煎 hǎilì jiān yoki 蚝 煎 háo jiān) - kelib chiqishi tuxum, yangi istiridye va shirin kartoshka kraxmalidan tayyorlangan taom Janubiy Fujian va Chaoshan, turli xil o'zgarishlarga qaramay. Ehtimol, bu xalqaro miqyosda eng mashhur variant - bu orolning tungi bozorlarida hamma joyda tarqalgan Tayvan versiyasi. Yuqorida aytib o'tilgan mintaqalardan, masalan, Singapur, Penang va Bangkokdan kelgan yirik diaspora jamoalari bo'lgan hududlarda boshqa xilma-xilliklarni topish mumkin. As nomi bilan tanilgan (ô-á-chiān) Minnanzabon joylarda (Mandarin nomi deyarli noma'lum bo'lgan Tayvanda, shu jumladan) va 蠔 蠔 (o⁵ luah⁴) Teochew tilida so'zlashadigan joylarda.

Noodle

Noodle Xitoyda paydo bo'lgan: ularning dastlabki yozma yozuvlari taxminan 2000 yil avvalgi tarixga ega va arxeologik dalillar 4000 yil oldin sharqdagi Lajia shahrida makaron iste'mol qilinganligi haqida xabar berilgan. Tsinxay. Xitoy tilida makaron uchun bitta so'z yo'q, buning o'rniga ularni bo'linadi mian (B), bug'doydan tayyorlangan va fěn (粉), guruchdan yoki ba'zan boshqa kraxmaldan tayyorlanadi. Noodle turli xil ingredientlar, kenglik, tayyorlash usullari va qo'shimchalar bilan mintaqalarga qarab farq qiladi, lekin odatda go'sht va / yoki sabzavotlar bilan ta'minlanadi. Ular sho'rva yoki quruq (faqat sous bilan) bilan ta'minlanishi mumkin.

Makaron bilan ishlatiladigan souslar va atirlar orasida Sichuanese tork-baharatlı (麻辣, mala) sousi, kunjut sousi (麻酱, májiàng), soya sousi (酱油 jiàngyóu), sirka (醋, cù) va boshqalar kiradi.

Shanxayda joylashgan Lánjōu lāmiàn restorani. Yuqori o'ngdagi halol belgiga e'tibor bering.

• Biangbiang noodles (B, biángbiáng miàn) - qalin, keng, chaynalgan, qo'lda tayyorlangan makaron Shensi, nomi juda murakkab va juda kam ishlatiladigan belgi bilan yozilgan, shuning uchun lug'atlarda yo'q va ko'pchilik kompyuterlarda yozib bo'lmaydi (kattaroq versiyasini ko'rish uchun belgini bosing). Siz ularni belgini to'g'ri bosib chiqara olmagan menyularda 油泼 面 yóupō miàn ro'yxatida ko'rishingiz mumkin.
• Chonging noodle (重庆 小 面, Chóngqìng xiǎo miàn) - achchiq-achchiq makaron odatda sho'rva bilan birga beriladi, ehtimol bu eng mashhur taom Chontsin issiq qozon bilan birga.
• Dāndān miàn (担 担 面) - Sichuan achchiq-achchiq ingichka makaron, "quruq" yoki sho'rva bilan beriladi.
• Qovurilgan makaron (炒面, chǎo miàn va 炒粉 chǎo fěn yoki 河粉 héfěn) - xitoylik restoranlarga boshqa mamlakatlarda tashrif buyuruvchilar "nomi bilan tanilgan"chow mein"va"chow qiziqarli"Kanton tilida talaffuz qilinganidan so'ng, bu qovurilgan makaron mintaqalarga qarab farq qiladi. Ular har doim ham ko'pgina chet eldagi xitoy restoranlarida topiladigan narsalar kabi moyli va og'ir emas. Chǎo fàn (炒饭) bilan adashtirmaslik kerak. qovurilgan guruch.
• Issiq quruq makaron (热干面, règānmiàn), sho'rvasiz xizmat qilish ma'nosida "quruq" sousli makaronli oddiy taom. Mutaxassisligi Vuxan, Xubey.
• Pichoq bilan kesilgan makaron (刀削面, dāoxiāo miàn) - dan Shanxi, ingichka emas, balki to'liq keng emas, bir qator soslar bilan xizmat qilgan. "Siz ularni qancha ko'p chaynasangiz, shunchalik mazali bo'ladi."
• Lánzhōu lāmiàn (兰州 拉面, Lánzhōu lāmiàn), yangi Lanchjou- uslubda qo'lda tortilgan makaron. Ushbu sohada asosan huey (回族) etnik guruhining vakillari ustunlik qiladi - xodimlari musulmon kiyimi, erkaklarda oq fezga o'xshash bosh kiyimlar va ayollarda bosh sharflari bo'lgan kichkina restoran qidiring. Agar izlayotgan bo'lsangiz halol aksariyat musulmonlar yashaydigan hududdan tashqarida joylashgan taomlar, bu restoranlar yaxshi garovdir - ularning ko'pchiligida xitoy yoki arab tilida "halol" (清真, qēngzh advertisingn) reklama yozuvlari mavjud.
• Liangpí (凉皮), sovuq makaron, kelib chiqishi sovuq Shensi.
• Loin mein (拌面, bàn miàn) - sousli ingichka, quruq makaron.
• Uzoq umr ko'rishga mo'ljallangan makaron (长寿 面, chángshòu miàn) - tug'ilgan kun uchun an'anaviy taom, uzoq umrni anglatuvchi uzun makaron.
• Luosīfěn (螺蛳 粉) - daryo salyangozidan tayyorlangan sho'rva bilan makaron Guansi.
• Ko'prik orqali tayyorlangan makaron (过桥 米线, guò qiáo mǐxiàn) - guruchdan tayyorlangan makaron sho'rvasi Yunnan.
• Wonton noodles (云吞 面 yún tūn miàn) - kanton taomlari, qisqichbaqalar köfte bilan sho'rva ichiga solingan ingichka tuxum makaronidan iborat. Kanton diasporasi orasida taomning turli xil turlari mavjud Janubi-sharqiy Osiyo, ko'pincha asl nusxadan qattiq o'zgartirilgan bo'lsa ham.

Aperatiflar

Odatdagi nonushta ovqatlari: doujiang (soymilk) bilan youtiao (moyli pirojnoe).

Xitoy taomlarining har xil turlari tez, arzon, mazali, engil taomlar bilan ta'minlanadi. Ko'chma sotuvchilardan va devorga o'ralgan do'konlardan sotiladigan ko'cha ovqatlari va gazaklarni Xitoyning barcha shaharlarida topish mumkin, ayniqsa nonushta yoki gazak uchun yaxshi. Vangfujing tumani Snack Street Pekindagi ko'cha ovqatlari uchun sayyohlik uchun muhim joy. Kanton tilida so'zlashadigan joylarda ko'cha sotuvchilari sotiladi gai bin dong; odatdagi ko'cha ovqatlari ma'nosida do'konlari deyarli "ko'chma" do'konlari bilan bunday korxonalar katta biznesga aylanishi mumkin. Kichkina ko'cha sotuvchilardan tashqari, ushbu mahsulotlarning bir qismini restoranlarning menyusida yoki 7-Eleven kabi do'konlarda joylashgan do'konda topish mumkin. Mamlakat bo'ylab mavjud bo'lgan tezkor ovqatlanishlarga quyidagilar kiradi:

Zongzi (yopishqoq guruchli köfte)

• Baozi (包子) - sabzavot, go'sht, shirin qizil dukkakli xamir, krema yoki qora kunjut urug'i kabi shirin yoki mazali to'ldirilgan bug 'pishiriqlari.

Ro'yxatdan o'tish chuan unga xizmat ko'rsatadigan do'kon oldida osilgan

• Barbekyu qilingan go'sht tayoqchalari (串.) chuàn) ko'cha sotuvchilardan. Aniqlash oson, chunki hatto xarakter kabob kabobiga o'xshaydi! Shinjon uslubidagi otashin qo'zichoq kaboblari (羊肉 串.) yángròu chuàn) ayniqsa mashhurdir.
• Kongi (粥 zhōu yoki 稀饭 xīfàn) - guruch yormasi. The Kanton, Teochew va Minnan Odamlar bu oddiy ko'rinadigan taomni san'at turiga ko'tarishdi. Ularning har biri o'ziga xos va yuqori darajada nishonlanadigan uslublarga ega.
• Baliq to'plari (鱼丸 yuván) - qirg'oqning aksariyat qismida mashhur bo'lgan to'p shaklida shakllangan baliq xamiri Guandun va Fujian, shuningdek Gonkong va Tayvan. Ushbu taomning versiyalari bilan dunyo bo'ylab etnik xitoylar orasida, ayniqsa, ikkita shahar mashhur; Shantou- uslubdagi baliq koptoklari odatda oddiy, plombasiz Fuzhou- uslubdagi baliq to'plari odatda maydalangan cho'chqa go'shti bilan to'ldiriladi.
• Jiānbǐng (煎饼), krakerga sous bilan o'ralgan tuxum pankek va ixtiyoriy ravishda chili sousi.
• Djyozi (饺子), xitoycha "köfte" deb tarjima qilingan, turli xil plomba bilan pishirilgan, bug'langan yoki qovurilgan ravioliga o'xshash buyumlar, bu shimoliy Xitoyning aksariyat qismida joylashgan. Bular Osiyoda uchraydi: momos, mandu, gyoza va jiaozi - bu asosan bir xil narsaning o'zgarishi.
• Mantu (馒头) - oddiy pishirilgan bulochkalar, ko'pincha xizmat qiladi va quyultirilgan sut bilan iste'mol qilinadi.
• Tofu pudingi (豆花, dhuhuā; yoki 豆腐 花, òufuhuā) - janubiy Xitoyda bu yumshoq puding odatda shirin bo'ladi va qizil loviya yoki sirop kabi qo'shimchalar bilan xizmat qilishi mumkin. Shimoliy Xitoyda u sho'r, soya sousi bilan tayyorlangan va uni tez-tez chaqirishadi dòufunǎo (豆腐 脑), so'zma-so'z "tofu miyalari". Tayvanda u shirin va juda ko'p suyuqlikka ega, bu uni ovqat kabi juda ko'p ichimlik qiladi.
• Wōwtóu (窝窝头) - Xitoyning shimoliy qismida mashhur bo'lgan konus shaklida bug'langan jo'xori noni
• Youtiáo (油条) - tom ma'noda "yog'li ip", kantonlarda so'zlashadigan joylarda "chuqur qovurilgan sharpa" (油炸鬼) deb nomlanadi, bir xil uzun, yumshoq, moyli pirojnoe. Soya suti bilan Youtiao - bu Tayvanda eng muhim nonushta, youtiao esa kanton oshxonasida konjey uchun odatiy ziravor hisoblanadi. Afsonalarda aytilishicha, youtiao - bu Janubiy Song Dynasty davrida vatanparvar generalni o'limga mahkum etgan hamkasbning noroziligi.
• Zhagāo (炸糕) - ozgina shirin qovurilgan pishiriq
• Zòngzi (粽子) - an'anaviy ravishda may yoki iyun oylarida Dragon Boat Festivalida (Duanwu Festival) iste'mol qilinadigan, bambuk barglariga o'ralgan katta yopishqoq guruchli köfte. Dragon Boat festivalida siz ularni boshqa köfte va bug 'pishiriqlarini sotadigan do'konlarda sotish uchun topishingiz mumkin, va hatto ularni yilning boshqa paytlarida ham ko'rishingiz mumkin. To'ldirish mazali bo'lishi mumkin (咸 的) xián de) go'sht yoki tuxum bilan yoki shirin (甜 的) tián de). Xushbo'y narsalar janubiy Xitoyda ko'proq mashhur, shimolda shirin.

Hamma joyda joylashgan nonvoyxonalardan (面包店, miànbāodiàn) turli xil, odatda shirin narsalarni topishingiz mumkin. Xitoyda topilgan juda ko'p turli xil shirinliklar va shirin taomlar ko'pincha G'arbdagi kabi restoranlarda ovqatdan keyin shirin taom sifatida emas, balki atıştırmalık sifatida sotiladi.

Meva

Ajdaho mevasi

Lichi

• Ajdaho mevasi (火龙果, huǒlóngguǒ) - agar u sizga notanish bo'lsa, pushti po'stlog'i, pushti yoki yashil mayin boshoqlari chiqib ketayotgani, oq yoki qizil go'shti va qora urug'lari bor. Qizil go'shtli turi shirinroq va qimmatroq, ammo oq rang tetiklantiruvchi.
• Jujube (枣, zǎo), ba'zan uning o'lchamlari va shakli tufayli, ehtimol "xitoylik xurmo" deb nomlanadi, ammo uning ta'mi va tuzilishi ko'proq olma kabi. Turli xil turlari mavjud va siz ularni yangi yoki quritilgan holda sotib olishingiz mumkin. Ko'pincha turli xil kanton oshlarini tayyorlash uchun ishlatiladi.
• Kivi mevasi (猕猴桃, míhóutáo, yoki ba'zan 奇异果, qíyìguǒ), Xitoyda tug'ilgan, u erda mayda va katta, go'shti to'q yashildan to'q sariq ranggacha bo'lgan turli xil navlarini topishingiz mumkin. Ko'p odamlar hech qachon chinakam pishgan kivini tatib ko'rmaganlar - agar siz pichoq bilan kesishingiz kerak bo'lgan kivilarni tortib olishga odatlangan bo'lsangiz, o'zingizga yaxshilik qiling va yangi, pishgan va mavsumga mos kivini sinab ko'ring.
• Longan (龙眼, lóngyǎn, so'zma-so'z "ajdaho ko'zi") taniqli lychiga o'xshaydi (pastda), ammo kichikroq, ozroq ta'mga ega va silliqroq, och sariq yoki jigarrang po'stlog'iga ega. Bu yil Janubiy Xitoyda lychilarga qaraganda biroz keyinroq yig'ib olinadi, ammo yilning boshqa paytlarida ham sotish uchun topish mumkin.
• Lichi (荔枝, lìzhī) - bu bir oz xushbo'y ta'mga ega bo'lgan, eng yaxshisi po'stlog'i qizil rangga ega bo'lgan ajoyib shirin, suvli meva. U bahorning oxiri va yozning boshlarida Janubiy Xitoy kabi mintaqalarda yig'ib olinadi Guandun Viloyat.
• Mangostin (山竹, shānzhú), kichkina olma o'lchamidagi quyuq binafsha rangli meva. Uni eyish uchun uni pastki qismidan qalin po'sti yorilguncha siqib oling, so'ng uni oching va shirin oq go'shtni iste'mol qiling.
• Olxo'ri (梅子, méizi; 李子, lǐzi) - xitoylik olxo'ri odatda Shimoliy Amerikada topadigan olxo'riga qaraganda kichikroq, qattiqroq va tarter. Ular yangi yoki quritilgan mashhur.
  • Yngméi (杨梅) - bu olxo'ri, binafsharang yuzasi bilan to'q qizil rang. Bu shirin va tuzilishi ta'riflash qiyin, masalan, donli qulupnay yoki malina kabi.
• Pomelo (柚子, yòuzi) - ba'zan "xitoy greypfruti" deb nomlanadi, lekin aslida greypfrut bu yirik tsitrus mevasi va apelsin o'rtasidagi xochdir. Uning go'shti greypfrutga qaraganda shirinroq, ammo suvi kam, demak uni qo'llaringiz bilan iste'mol qilishingiz mumkin, pichoq yoki qoshiq kerak bo'lmaydi. Kuzda yig'ib olingan pomello bir kishiga ovqatlanish uchun juda katta, shuning uchun uni sheriklaringiz bilan baham ko'ring.
• Vampi (黄皮, huángpí), longan va lychiga o'xshash yana bir meva, ammo uzum shaklida va ozgina tort.
• Tarvuz (西瓜, xīguā) yozda juda keng tarqalgan. Xitoy tarvuzlari bir o'lchamda cho'zilgan emas, balki sharsimonroq bo'ladi.

Xitoyda pomidor va avakado mevalar hisoblanadi. Avakado kamdan-kam uchraydi, ammo pomidorni tez-tez aperatif, shirinlik tarkibidagi ingredientlar yoki qovurilgan tuxum bilan qovurilgan holda iste'mol qilishadi.

Ichimliklar

Choy

Bir piyola choy, kvintessensial xitoy ichimliklari

Choy (茶, chá) ni, albatta, restoranlarda va maxsus choyxonalarda topish mumkin. Sutsiz yoki shakarsiz an'anaviy "toza" choyga qo'shimcha ravishda, ko'pikli choy sut va tapyoka sharlari bilan (issiq yoki sovuq holda xizmat qilish) mashhur bo'lib, siz do'konlarda va savdo avtomatlarida shisha shirin muzli choyni topishingiz mumkin.

Xitoy choy madaniyatining vatani hisoblanadi va aniq narsalarni aytib berish xavfi ostida juda ko'p narsa bor choy (茶 chá) Xitoyda. Yashil choy (绿茶 lǜchá) ba'zi restoranlarda (mintaqaga qarab) bepul yoki ozgina haq evaziga xizmat qiladi. Ba'zi keng tarqalgan xizmat turlari:

• porox choyi (珠茶 zhūchá): ta'mi bilan emas, balki uni pishirish uchun ishlatilgan barg barglari paydo bo'lganidan keyin nomlangan yashil choy (xitoycha "marvarid choyi" nomi ancha she'riy)
• yasemin choyi (茉莉花 茶 mòlihuachá): yasemin gullari bilan hidlangan yashil choy
• oolong (烏龍 wūlóng): yarim fermentlangan tog 'choyi.

Shu bilan birga, maxsus choyxonalar rangsiz, mayin oq choydan tortib turli xil pivolarni tayyorlashadi (serve bicha) kuchli fermentlangan va keksa puer choyiga (p普洱茶'普洱茶rchá).

Xitoyda choy narxi boshqa joylarda bo'lgani kabi bir xil, chunki bu aniqlandi. Sharob va boshqa lazzatlanishlar singari, taniqli, sifatli yoki kamdan-kam uchraydigan mahsulot juda qimmatga tushishi mumkin va ulardan ikkitasi yoki uchtasi juda qimmatga tushishi mumkin. As with wines, the cheapest stuff should usually be avoided and the high-priced products left to buyers who either are experts themselves or have expert advice, but there are many good choices in the middle price ranges.

Tea shops typically sell by the jin (斤 jīn, 500g, a little over an imperial pound); prices start around ¥50 a jin and there are many quite nice teas in the ¥100-300 range. Most shops will also have more expensive teas; prices up to ¥2,000 a jin are fairly common. The record price for top grade tea sold at auction was ¥9,000 per gram; that was for a rare da hong pao dan Mount Wuyi from a few bushes on a cliff, difficult to harvest and once reserved for the Emperor.

Various areas of China have famous teas, but the same type of tea will come in many different grades, much as there are many different burgundies at different costs. Hangzhou, near Shanghai, is famed for its "Dragon Well" (龙井 lóngjǐng) green tea. Fujian va Tayvan have the most famous oolong teas (乌龙茶 wūlóngchá), "Dark Red Robe" (大红袍 dàhóngpáo) dan Mount Wuyi, "Iron Goddess of Mercy" (铁观音 tiěguānyīn) dan Anxi, and "High Mountain Oolong" (高山烏龍 gāoshān wūlóng) from Taiwan. Puer in Yunnan has the most famous fully fermented tea, pǔ'ěrchá (普洱茶). This comes compressed into hard cakes, originally a packing method for transport by horse caravan to Burma and Tibet. The cakes are embossed with patterns; some people hang them up as wall decorations.

Most tea shops will be more than happy to let you sit down and try different varieties of tea. Tenfu Tea [1] is a national chain and in Beijing "Wu Yu Tai" is the one some locals say they favor.

Black tea, the type of tea most common in the West, is known in China as "red tea" (紅茶 hóngchá). While almost all Western teas are black teas, the converse isn't true, with many Chinese teas, including the famed Pǔ'ěr also falling into the "black tea" category.

Normal Chinese teas are always drunk neat, with the use of sugar or milk unknown. However, in some areas you will find Hong Kong style "milk tea" (奶茶 nǎichá) or Tibetan "butter tea". Taiwanese bubble tea (珍珠奶茶 Zhēnzhū Nǎichá) is also popular; the "bubbles" are balls of tapioca and milk or fruit are often mixed in.

Kofe

Kofe (咖啡 kāfēi) is becoming quite popular in urban China, though it can be quite difficult to find in smaller towns.

Several chains of coffee shops have branches in many cities, including Starbucks (星巴克), UBC Coffee (上岛咖啡), Ming Tien Coffee Language and SPR, which most Westerners consider the best of the bunch. All offer coffee, tea, and both Chinese and Western food, generally with good air conditioning, wireless Internet, and nice décor. In most locations they are priced at ¥15-40 or so a cup, but beware of airport locations which sometimes charge around ¥70.

There are many small independent coffee shops or local chains. These may also be high priced, but often they are somewhat cheaper than the big chains. Quality varies from excellent to abysmal.

For cheap coffee just to stave off withdrawal symptoms, there are several options. Go to a Western fast food chain (KFC, McD, etc.) for some ¥8 coffee. Alternately, almost any supermarket or convenience store will have both canned cold coffee and packets of instant Nescafé (usually pre-mixed with whitener and sugar) - just add hot water. It is common for travellers to carry a few packets to use in places like hotel rooms or on trains, where coffee may not be available but hot water almost always is.

Other non-alcoholic drinks

The distinctive bottle of sour prune juice (suānméitāng)

• Sour prune juice (酸梅汤 suānméitāng) – sweet and sour, and quite a bit tastier than what you might know as "prune juice" back home. Served at restaurants fairly often.
• Soymilk (豆浆 dòujiāng) – different from the stuff that's known as "soymilk" in Europe or the Americas. You can find it at some street food stalls and restaurants. The server may ask if you want it hot (热 rè) or cold (冷 lěng); otherwise the default is hot. Vegans and lactose-intolerant people beware: there are two different beverages in China that are translated as "soymilk": 豆浆 dòujiāng should be dairy-free, but 豆奶 dòunǎi may contain milk.
• Olma sirkasi ichimligi (苹果醋饮料 píngguǒ cù yǐnliào) – it might sound gross, but don't knock it till you try it! A sweetened carbonated drink made from vinegar; look for the brand 天地壹号 Tiāndì Yīhào.
• Herbal tea (凉茶 liáng chá) – a specialty of Guangdong. You can find sweet herbal tea drinks at supermarkets and convenience stores – look for the popular brands 王老吉 Wánglǎojí and 加多宝 Jiāduōbǎo. Or you can get the traditional, very bitter stuff at little shops where people buy it as a cold remedy.
• Winter melon punch (冬瓜茶 dōngguā chá) – a very sweet drink that originated in Taiwan, but has also spread to much of southern China and the overseas Chinese communities in Southeast Asia.
• Hot water (热水 rè shuǐ) – traditionally in China, ordinary water is drunk hot rather than cold. It may seem counterintuitive, but drinking hot water helps you sweat and thus cool off during the hot summer months. Nowadays there are plenty of people in China who drink cold water too, but if you happen to get a cold or feel ill during your trip, you're sure to hear lots of people advising you: "Drink more hot water."

Alcoholic

Shuningdek qarang: China#Drink

Báijiǔ in a glass and in a bottle.

• Báijiǔ (白酒) is very strong, clear grain liquor, made from sorghum and sometimes other grains depending on the region. The word "jiǔ" can be used for any alcoholic drink, but is often translated as "wine". Chinese may therefore call baijiu "white wine" in conversation, but "white lightning" would be a better translation, since it is generally 40% to 65% alcohol by volume.

Baijiu will typically be served at banquets and festivals in tiny shot glasses. Toasts are ubiquitous at banquets or dinners on special occasions. Many Chinese consume baijiu only for this ceremonial purpose, though some — more in northern China than in the south — do drink it more often.

Baijiu is definitely an acquired taste, but once the taste is acquired, it's quite fun to "ganbei" (toast) a glass or two at a banquet.

• Maotay (茅台 Máotái) or Moutai, made in Guychjou Province, is China's most famous brand of baijiu and China's national liquor. Made from sorghum, Maotai and its expensive cousins are well known for their strong fragrance and are actually sweeter than western clear liquors as the sorghum taste is preserved — in a way.
• Vuliangye (五粮液 Wǔliángyè) dan Yibin, Sichuan is another premium type of baijiu. Its name literally translates as "five grains liquor", referring to the five different types of grains that go into its production, namely sorghum, glutinous rice, rice, wheat and maize. Some of its more premium grades are among the most expensive liquors in the world, retailing at several thousand US dollars per bottle.
• Kaoliang (高粱酒 gāoliángjiǔ) is a premium type of sorghum liquor most famously made on the island of Qarindoshlar under the eponymous brand Kinmen Kaoling Liquor, which while just off the coast of Xiamen is controlled by Tayvan. Considered to be the national drink of Taiwan.

Red Star (红星) èrguōtóu, cheap but potent

• The cheapest baijiu is the Beijing-brewed èrguōtóu (二锅头). It is most often seen in pocket-size 100 ml bottles which sell for around ¥5. It comes in two variants: 53% and 56% alcohol by volume. Ordering "xiǎo èr" (erguotou's diminutive nickname) will likely raise a few eyebrows and get a chuckle from working-class Chinese.

There are many brands of baijiu, and as is the case with other types of liquor, both quality and price vary widely. Foreigners generally try only low-end or mid-range baijiu, and they are usually unimpressed; the taste is often compared to diesel fuel. However a liquor connoisseur may find high quality, expensive baijiu quite good.

Tsingtao beer

• Pivo (啤酒 píjiǔ) is common in China, especially the north. Beer is served in nearly every restaurant and sold in many grocery stores. The typical price is about ¥2.5-4 in a grocery store, ¥4-18 in a restaurant, around ¥10 in an ordinary bar, and ¥20-40 in a fancier bar. Most places outside of major cities serve beer at room temperature, regardless of season, though places that cater to tourists or expatriates have it cold. The most famous brand is Tsingtao (青島 Qīngdǎo) dan Tsindao, which was at one point a German concession. Other brands abound and are generally light beers in a pilsner or lager style with 3-4% alcohol. This is comparable to many American beers, but weaker than the 5-6% beers found almost everywhere else. In addition to national brands, most cities will have one or more cheap local beers. Some companies (Tsingtao, Yanjing) also make a dark beer (黑啤酒 hēipíjiǔ). In some regions, beers from other parts of Asia are fairly common and tend to be popular with travellers — Filipino San-Migel in Guangdong, Singaporean Tiger in Hainan, and Laotian Beer Lao in Yunnan.
• Grape wine: Locally made grape vino (葡萄酒 pútáojiǔ) is common and much of it is reasonably priced, from ¥15 in a grocery store, about ¥100-150 in a fancy bar. However, most of the stuff bears only the faintest resemblance to Western wines. The Chinese like their wines red and very sweet, and they're typically served over ice or mixed with Sprite.

Buyuk devor va Dynasty are large brands with a number of wines at various prices; their cheaper (under ¥40) offerings generally do not impress Western wine drinkers, though some of their more expensive products are often found acceptable.

China's most prominent wine-growing region is the area around Yantai. Changyu is perhaps its best-regarded brand: its founder introduced viticulture and winemaking to China in 1892. Some of their low end wines are a bit better than the competition.

In addition to the aforementioned Changyu, if you're looking for a Chinese-made, Western-style wine, try to find these labels:

• Suntime^{[o'lik havola]}, with a passable Cabernet Sauvignon
• Yizhu, in Yili and specializing in ice wine
• Les Champs D'or, French-owned and probably the best overall winery in China, from Shinjon
• Imperial Horse and Xixia, from Ningxia
• Mogao Ice Wine, Gansu
• Castle Estates, Shandun
• Shangrila Estates, from Zhondian, Yunnan

Wines imported from Western countries can also be found, but they are often extremely expensive. For some wines, the price in China is more than three times what you would pay elsewhere.

• There are also several brands and types of rice wine. Most of these resemble a watery rice pudding, they are usually sweet and contain a minute amount of alcohol for taste. Travellers' reactions to them vary widely. These do not much resemble Japanese xayr, the only rice wine well known in the West.
• Xitoy brandy (白兰地 báilándì) is excellent value; like grape wine or baijiu, prices start under ¥20 for 750 ml, but many Westerners find the brandies far more palatable. A ¥18-30 local brandy is not an over ¥200 imported brand-name cognac, but it is close enough that you should only buy the cognac if money doesn't matter. Expats debate the relative merits of brandies including Chinese brand Changyu. All are drinkable.
• The Chinese are also great fans of various supposedly medicinal liquors, which usually contain exotic herbs and/or animal parts. Some of these have prices in the normal range and include ingredients like ginseng. These can be palatable enough, if tending toward sweetness. Others, with unusual ingredients (snakes, turtles, bees, etc.) and steep price tags, are probably best left to those that enjoy them.

Restoranlar

Many restaurants in China charge a qopqoq uchun to'lov of a few yuan per person.

If you don't know where to eat, a formula for success is to wander aimlessly outside of the touristy areas (it's safe), find a place full of locals, skip empty places and if you have no command of Mandarin or the local dialect, find a place with pictures of food on the wall or the menu that you can muddle your way through. Whilst you may be persuaded to order the more expensive items on the menu, ultimately what you want to order is your choice, and regardless of what you order, it is likely to be far more authentic and cheaper than the fare that is served at the tourist hot spots.

Ratings

Yelp is virtually unknown in China, while the Michelin Guide only covers Shanghai and Guangzhou, and is not taken very seriously by most Chinese people. Instead, most Chinese people rely on local website Dazhong Dianping for restaurant reviews and ratings. While it is a somewhat reliable way to search for good restaurants in your area, the downside is that it is only in Chinese. In Hong Kong, some people use Open Rice for restaurant reviews and ratings in Chinese and English.

Types of restaurants

Hot pot restaurants are popular in China. The way they work varies a bit, but in general you choose, buffet-style, from a selection of vegetables, meat, tofu, noodles, etc., and they cook what you chose into a soup or stew. At some you cook it yourself, fondue-style. These restaurants can be a good option for travellers who don't speak Chinese, though the phrases là (辣, "spicy"), bú là (不辣, "not spicy") and wēilà (微辣, "mildly spicy") may come in handy. You can identify many hot pot places from the racks of vegetables and meat waiting next to a stack of large bowls and tongs used to select them.

Dim sum in Gonkong

Cantonese cuisine is known internationally for dim sum (点心, diǎnxīn), a style of meal served at breakfast or lunch where a bunch of small dishes are served in baskets or plates. At a dim sum restaurant, the servers may bring out the dishes and show them around so you can select whatever looks good to you or you may instead be given a checkable list of dishes and a pen or pencil for checking the ones you want to order. As a general rule, Cantonese diners always order shrimp dumplings (虾饺, xiājiǎo in Mandarin, hāgáau in Cantonese) and pork dumplings (烧卖, shāomài in Mandarin, sīumáai in Cantonese) whenever they eat dim sum, even though they may vary the other dishes. This is because the two aforementioned dishes are considered to be so simple to make that all restaurants should be able to make them, and any restaurant that cannot make them well will probably not make the other more complex dishes well. Moreover, because they require minimal seasoning, it is believed that eating these two dishes will allow you to gauge the freshness of the restaurant's seafood and meat.

Big cities and places with big Buddhist temples often have Buddhist restaurants serving unique and delicious all-vegetarian food, certainly worth trying even if you love meat. Many of these are all-you-can-eat buffets, where you pay to get a tray, plate, bowl, spoon, cup, and chopsticks, which you can refill as many times as you want. (At others, especially in Taiwan, you pay by weight.) When you're finished you're expected to bus the table yourself. The cheapest of these vegetarian buffets have ordinary vegetable, tofu, and starch dishes for less than ¥20 per person; more expensive places may have elaborate mock meats and unique local herbs and vegetables. Look for the character 素 sù or 齋/斋 zhāi, the 卍 symbol, or restaurants attached to temples.

Chains

Western-style tez tayyorlanadigan ovqat has become popular. KFC (肯德基), McDonald's (麦当劳), Subway (赛百味) and Pizza Hut (必胜客) are ubiquitous, at least in mid-sized cities and above. Some of them have had to change or adapt their concepts for the Chinese market; Pizza Hut is a full-service sit down restaurant chain in China. There are a few Burger Kings (汉堡王), Domino's and Papa John's (棒约翰) as well but only in major cities. (The menu is of course adjusted to suit Chinese tastes – try taro pies at McDonald's or durian pizza at Pizza Hut.) Chinese chains are also widespread. These include Dicos (德克士)—chicken burgers, fries etc., cheaper than KFC and some say better—and Kung Fu (真功夫)—which has a more Chinese menu.

• Chuanqi Maocai (传奇冒菜 Chuánqí Màocài). Chengdu-style hot pot stew. Choose vegetables and meat and pay by weight. Inexpensive with plenty of Sichuan tingly-spicy flavor. (yangilangan yanvar 2020)
• Din Tai Fung (鼎泰丰 Dǐng Tài Fēng). Taiwanese chain specializing in Huaiyang cuisine, with multiple locations throughout mainland China, Taiwan and Hong Kong, as well as numerous overseas locations throughout East and Southeast Asia, and in far-flung places such as the United State, United Kingdom and Australia. Particularly known for their soup dumplings (小笼包) and egg fried rice (蛋炒饭). The original location on Xinyi Road in Taypey is a major tourist attraction; expect to queue for 2 hours or more during peak meal times. (yangilangan yanvar 2019)
• Yashil choy (绿茶 Lǜ Chá). Hangzhou cuisine with mood lighting in an atmosphere that evokes ancient China. Perhaps you'll step over a curved stone bridge as you enter the restaurant, sit at a table perched in what looks like a small boat, or hear traditional music drift over from a guzheng player while you eat. (yangilangan dekabr 2019)
• Haidilao Hot Pot (海底捞 Hǎidǐlāo). Expensive hot pot chain famous for its exceptionally attentive and courteous service. Servers bow when you come in and go the extra mile to make sure you enjoy your meal. (yangilangan dekabr 2019)
• Little Sheep (小肥羊). A mid-range hot pot chain that has expanded beyond China to numerous overseas locations such as the United States, Canada and Australia. Based on Mongol cuisine—the chain is headquartered in Ichki Mo'g'uliston. The specialty is mutton but there are other meats and vegetable ingredients for the hot pot on the menu as well. One type of hot pot is called Yuan Yang (鸳鸯锅 yuān yāng guō). The hot pot is separated into two halves, one half contains normal non-spicy soup stock and the other half contains má là (numbing spicy) soup stock. (yangilangan yanvar 2020)
• Yi Dian Dian (1㸃㸃 / 一点点 Yìdiǎndiǎn). Taiwanese milk tea chain that now has lots of branches in mainland China. (yangilangan dekabr 2019)

Ordering

Chinese restaurants often offer an overwhelming variety of dishes. Fortunately, most restaurants have picture menus with photos of each dish, so you are saved from despair facing a sea of characters. Starting from mid-range restaurants, there is also likely to be a more or less helpful English menu. Even with the pictures, the sheer amount of dishes can be overwhelming and their nature difficult to make out, so it is often useful to ask the waiter to recommend (推荐 tuījiàn) something. They will often do so on their own if they find you searching for a few minutes. The waiter will usually keep standing next to your table while you peruse the menu, so do not be unnerved by that.

The two-menu system where different menus are presented according to the skin color of a guest remains largely unheard of in China. Most restaurants only have one menu—the Chinese one. Learning some Chinese characters such as beef (牛), pork (猪), chicken (鸡), fish (鱼), stir-fried (炒), deep-fried (炸), braised (烧), baked or grilled (烤), soup (汤), rice (饭), or noodles (面) will take you a long way. As pork is the most common meat in Chinese cuisine, where a dish simply lists "meat" (肉), assume it is pork.

Dishes ordered in a restaurant are meant for sharing amongst the whole party. If one person is treating the rest, they usually take the initiative and order for everyone. In other cases, everyone in the party may recommend a dish. If you are with Chinese people, it is good manners to let them choose, but also fine to let them know your preferences.

If you are picking the dishes, the first question to consider is whether you want rice. Usually you do, because it helps to keep your bill manageable. However, real luxury lies in omitting the rice, and it can also be nice when you want to sample a lot of the dishes. Rice must usually be ordered separately and won’t be served if you don’t order it. It is not free but very cheap, just a few yuan a bowl.

For the dishes, if you are eating rice, the rule of thumb is to order at least as many dishes as there are people. Serving sizes differ from restaurant to restaurant. You can never go wrong with an extra plate of green vegetables; after that, use your judgment, look what other people are getting, or ask the waiter how big the servings are. If you are not eating rice, add dishes accordingly. If you are unsure, you can ask the waiter if they think you ordered enough (你觉得够吗? nǐ juéde gòu ma?).

You can order dishes simply by pointing at them in the menu, saying “this one” (这个 zhè ge). The way to order rice is to say how many bowls of rice you want (usually one per person): X碗米饭 (X wǎn mǐfàn), where X is yì, liǎng, sān, sì, etc. The waiter will repeat your order for your confirmation.

If you want to leave, call the waiter by shouting 服务员 (fúwùyuán), and ask for the bill (买单 mǎidān).

Eating alone

Traditional Chinese dining is made for groups, with lots of shared dishes on the table. This can make for a lonely experience and some restaurants might not know how to serve a single customer. It might however provide the right motivation to find other people (locals or fellow travellers) to eat with! But if you find yourself hungry and on your own, here are some tips:

Chinese-style fast food chains provide a good option for the lone traveller to get filled, and still eat Chinese style instead of western burgers. They usually have picture menus or picture displays above the counter, and offer set deals (套餐 tàocān) that are designed for eating alone. Usually, you receive a number, which is called out (in Chinese) when your dish is ready. Just wait at the area where the food is handed out – there will be a receipt or something on your tray stating your number. The price you pay for this convenience is that ingredients are not particularly fresh. It’s impossible to list all of the chains, and there is some regional variation, but you will generally recognize a store by a colourful, branded signboard. If you can’t find any, look around major train stations or in shopping areas. Department stores and shopping malls also generally have chain restaurants.

A tastier and cheaper way of eating on your own is ko'cha ovqatlari, but exercise some caution regarding hygiene, and be aware that the quality of the ingredients (especially meat) at some stalls may be suspect. That said, as Chinese gourmands place an emphasis on freshness, there are also stalls that only use fresh ingredients to prepare their dishes if you know where to find them. Ask around and check the local wiki page to find out where to get street food in your city; often, there are snack streets or night markets full of stalls. If you can understand Chinese, food vlogs are very popular on Chinese social media, so those are a good option for finding fresh and tasty street food. Another food that can be consumed solo are noodle soups such as beef noodles (牛肉面 niúròumiàn), a dish that is ubiquitous in China and can also be found at many chain stores.

Even if it may be unusual to eat at a restaurant alone, you will not be thrown out and the staff will certainly try to suggest something for you.

Dietary restrictions

People with dietary restrictions will have a hard time in China.

Halal food is hard to find outside areas with a significant Muslim population, but look for Lanzhou noodle (兰州拉面, Lánzhōu lāmiàn) restaurants, which may have a sign advertising "halal" in Arabic (حلال) or Chinese (清真 qīngzhēn).

Kosher food is virtually unknown, and pork is widely used in Chinese cooking (though restaurants can sometimes leave it out or substitute beef). Some major cities have a Chabad or other Jewish center which can provide kosher food or at least advice on finding it, though in the former case you'll probably have to make arrangements well in advance.

Specifically Hindu restaurants are virtually non-existent, though avoiding beef is straightforward, particularly if you can speak some Chinese, and there are plenty of other meat options to choose from.

For strict vegetarianlar, China may be a challenge, especially if you can't communicate very well in Chinese. You may discover that your noodle soup was made with meat broth, your hot pot was cooked in the same broth as everyone else's, or your stir-fried eggplant has tiny chunks of meat mixed in. If you're a little flexible or speak some Chinese, though, that goes a long way. Meat-based broths and sauces or small amounts of ground pork are common, even in otherwise vegetarian dishes, so always ask. Vegetable and tofu dishes are plentiful in Chinese cuisine, and noodles and rice are important staples. Most restaurants do have vegetable dishes—the challenge is to get past the language barrier to confirm that there isn't meat mixed in with the vegetables. Look for the character 素 sù, approximately meaning "vegetarian", especially in combinations like 素菜 sùcài ("vegetable dish"), 素食 sùshí ("vegetarian food"), and 素面 ("noodles with vegetables"). Buddhist restaurants (discussed above) are a delicious choice, as are hot pot places (though many use shared broth). One thing to watch out for, especially at hot pot, is "fish tofu" (鱼豆腐 yúdòufǔ), which can be hard to distinguish from actual tofu (豆腐 dòufǔ) without asking. As traditional Chinese cuisine does not make use of dairy products, non-dessert vegetarian food is almost always vegan. However, ensure that your dish does not contain eggs.

Awareness of food allergies (食物过敏 shíwù guòmǐn) is limited in China. If you can speak some Chinese, staff can usually answer whether food contains ingredients like peanuts or peanut oil, but asking for a dish to be prepared without the offending ingredient is unlikely to work. When in doubt, order something else. Szechuan peppercorn (花椒 huājiāo), used in Szechuan cuisine to produce its signature málà (麻辣) flavor, causes a tingly numbing sensation that can mask the onset of allergies, so you may want to avoid it, or wait longer after your first taste to decide if a dish is safe. Packaged food must be labeled if it contains milk, eggs, fish, shellfish, peanuts, tree nuts, wheat, or soy (the same as the U.S., likely due to how much food China exports there).

A serious soy (大豆 dàdòu) allergy is largely incompatible with Chinese food, as soy sauce (酱油 jiàngyóu) is used in many Chinese dishes. Keeping a strictgluten-free (不含麸质的 bùhán fūzhì de) diet while eating out is also close to impossible, as most common brands of soy sauce contain wheat; gluten-free products are not available except in expensive supermarkets targeted towards Western expatriates. If you can tolerate a small amount of gluten, you should be able to manage, especially in the south where there's more emphasis on rice and less on wheat. Yong'oq (花生 huāshēng) and other nuts are easily noticed in some foods, but may be hidden inside bread, cookies, and desserts. Peanut oil (花生油 huāshēngyóu) va sesame oil (麻油 máyóu or 芝麻油 zhīmayóu) are widely used for cooking, seasoning, and making flavored oils like chili oil, although they are usually highly refined and may be safe depending on the severity of your allergy. With the exception of the cuisines of some ethnic minorities such as the Uyghurs, Tibetans and Mongols, sut mahsulotlari is uncommon in Chinese cuisine, so lactose intolerant people should not have a problem unless you are travelling to ethnic-minority areas.

Hurmat

There's a stereotype that Chinese cuisine has no taboos and Chinese people will eat anything that moves, but a more accurate description is that food taboos vary by region, and people from one part of China may be grossed out by something that people in another province eat. Cantonese cuisine in particular has a reputation for including all sorts of animal species, including those considered exotic in most other countries or other parts of China. That said, the cuisine of Hong Kong and Macau, while also Cantonese, has somewhat more taboos than its mainland Chinese counterpart as a result of stronger Western influences; dog and cat meat, for instance, are illegal in Hong Kong and Macau.

In Musulmon communities, pork is taboo, while attitudes towards alcohol vary widely.

Odob-axloq qoidalari

Enjoying ko'cha ovqatlari yilda Yuanyang

Table manners vary greatly depending on social class, but in general, while speaking loudly is common in cheap streetside eateries, guests are generally expected to behave in a more reserved manner when dining in more upmarket establishments. When eating in a group setting, it is generally impolite to pick up your utensils before the oldest or most senior person at the table has started eating.

China is the birthplace of chopsticks and unsurprisingly, much important etiquette relates to the use of chopsticks. While the Chinese are generally tolerant about table manners, you will most likely be seen as ill-mannered, annoying or offensive when using chopsticks in improper ways. Stick to the following rules:

• Communal chopsticks (公筷) are not always provided, so diners typically use their own chopsticks to transfer food to their bowl. While many foreigners consider this unhygienic, it is usually safe. It is acceptable to request communal chopsticks from the restaurant, although you may offend your host if you have been invited out.
• Once you pick a piece, you are obliged to take it. Don't put it back. Confucius says never leave someone with what you don't want.
• When someone is picking from a dish, don't try to cross over or go underneath their arms to pick from a dish further away. Wait until they finish picking.
• In most cases, a dish is not supposed to be picked simultaneously by more than one person. Don't try to compete with anyone to pick a piece from the same dish.
• Don't put your chopsticks vertically into your bowl of rice as it is reminiscent of incense sticks burning at the temple and carries the connotation of wishing death for those around you. Instead, place them across your bowl or on the chopstick rest, if provided.
• Don't drum your bowl or other dishware with chopsticks. Only beggars do it. People don't find it funny even if you're willing to satirically call yourself a beggar. Likewise, don't repeatedly tap your chopsticks against each other.

Other less important dining rules include:

A lazy Susan in a Chinese restaurant

• Whittling disposable chopsticks implies you think the restaurant is cheap. Avoid this at any but the lowest-end places, and even there, be discreet.
• Licking your chopsticks is considered low-class. Buning o'rniga guruchingizdan bir luqma oling.
• All dishes are shared, similar to "family style" dining in North America. When you order anything, it's not just for you, it's for everyone. You're expected to consult others before you order a dish. You will usually be asked if there is anything you don't eat, although being overly picky is seen as annoying.
• Serve others before yourself, when it comes to things like rice and beverages that need to be served to everyone. Agar siz o'zingizga ikkinchi yordamli guruch bilan xizmat qilishni xohlasangiz, masalan, avval boshqa birovning kamligini tekshirib ko'ring va birinchi bo'lib ularga xizmat qilishni taklif qiling.
• Ovqatlanayotganda shov-shuv ko'tarish odatiy holdir, ammo bu noo'rin deb hisoblanishi mumkin, ayniqsa yaxshi o'qigan oilalar orasida. Biroq, choyni tatib ko'rishda "krujka" kabi shilqimlik ba'zi gurmeler tomonidan lazzatni oshirish usuli sifatida qaraladi.
• Uy egasi yoki styuardessa sizning taomingizga taom qo'yishi odatiy holdir. Bu muloyimlik va mehmondo'stlik ishorasi. Agar siz rad qilmoqchi bo'lsangiz, uni xafa qilmaslik uchun qiling. Masalan, ular ovqatlanishini va siz o'zingizga xizmat qilishingizni talab qilishingiz kerak.
• Ko'pgina sayohat kitoblarida sizning plastinangizni tozalash sizning uy egangiz sizni yaxshi ovqatlantirmaganligini va ko'proq ovqat buyurtma qilish uchun bosim o'tkazishini aytadi. Aslida bu mintaqaviy jihatdan farq qiladi va umuman, ovqatni tugatish nozik muvozanatni o'z ichiga oladi. Plastinangizni tozalash odatdagidek ko'proq xizmatni taklif qiladi, ortiqcha tashlab ketish sizga yoqmaganligining belgisi bo'lishi mumkin.
• Qoshiq sho'rva ichganda yoki yorma kabi ingichka yoki suvli idishlarni iste'mol qilishda, ba'zan esa xizmat idishidan xizmat qilish uchun ishlatiladi. Agar qoshiq berilmasa, sho'rvani to'g'ridan-to'g'ri idishingizdan ichsangiz yaxshi bo'ladi.
• Restoranlarda barmoqli taomlar odatiy hol emas; umuman olganda siz tayoqchalar va / yoki qoshiq bilan ovqatlanishingiz kutilmoqda. O'zingizning qo'lingiz bilan iste'mol qilishingiz kerak bo'lgan noyob oziq-ovqat mahsulotlariga bir martalik plastik qo'lqoplar berilishi mumkin.
• Agar parcha olish uchun juda silliq bo'lsa, uni qoshiq yordamida bajaring; uni tayoqchalar (lar) ning o'tkir uchi bilan nayza qilmang.
• Baliq boshlari noziklik hisoblanadi va sizga faxriy mehmon sifatida taklif qilinishi mumkin. Darhaqiqat, ba'zi baliq turlarining yonoq go'shti ayniqsa mazali bo'ladi.
• Agar stolingizda dangasa Syuzan bo'lsa, dangasa Syuzanni aylantirishdan oldin hech kim ovqat olib ketmasligiga ishonch hosil qiling. Shuningdek, dangasa Syuzenni burishdan oldin, idishlarni choy dumaloqlarini yoki dangasa Syuzanga juda yaqin joylashtirgan boshqalarning tayoqchalarini urib yubormasligini tekshiring.

Ko'pgina xitoyliklar soya sousini bug 'solingan guruch idishiga solmaydilar. Darhaqiqat, soya sousi ko'pincha ovqatlanuvchilar uchun ham mavjud emas, chunki u asosan pishirish tarkibiy qismidir va ba'zida faqat ziravor. Guruch lazzatli mazali taomlardan farqli o'laroq, kraxmal bilan ovqatni ko'paytirish uchun oddiy tomonga mo'ljallangan.

Hisobni kim to'laydi

Xitoyda restoranlar va pablar juda keng tarqalgan ko'ngilochar joylar va ovqatlanish ijtimoiy aloqada muhim rol o'ynaydi.

Qonun loyihasini ajratish yoshlar tomonidan qabul qilinishni boshlagan bo'lsa-da, muomala qilish odatiy holdir, ayniqsa partiyalar turli ijtimoiy tabaqalarda bo'lganlarida. Erkaklar ayollarga, oqsoqollardan kichiklarga, boylardan kambag'allarga, mezbonlardan mehmonlarga, ishchilar sinfidan daromadsizlar sinfiga (talabalar) munosabatda bo'lishlari kutilmoqda. Xuddi shu sinf do'stlari, odatda, to'lovni ajratish o'rniga, to'lov imkoniyatini ajratishni afzal ko'rishadi, ya'ni "bu mening navbatim, va siz keyingi safar davolaysiz".

Hisob-kitobni to'lash uchun qizg'in raqobatlashayotgan xitoyliklarni ko'rish odatiy holdir. Sizdan qarshi kurashishingiz va "Navbat menga keldi, keyingi safar menga muomala qilasiz" deyishingiz kutilmoqda. Jilmaygan yutqazuvchi g'olibni juda xushmuomalalikda ayblaydi. Ushbu dramalarning barchasi, hali ham barcha avlodlar orasida keng tarqalganiga va odatda chin dildan o'ynaganiga qaramay, yoshroq va shaharlik xitoyliklar orasida unchalik keng qo'llanilmayapti. Qachonki siz xitoyliklar bilan ovqatlansangiz, davolanish imkoniyatiga ega bo'lasiz. Byudjet sayohatchilari uchun yaxshi yangilik shundan iboratki, xitoyliklar chet elliklar bilan munosabatda bo'lishga intilishadi, ammo siz talabalar va oddiy ishchilar sinfidan ko'p narsa kutmasligingiz kerak.

Aytish joizki, xitoyliklar chet elliklarga nisbatan juda bag'rikenglik qiladilar. Agar o'zingizni gollandga borishni xohlasangiz, sinab ko'ring. Ular "barcha chet elliklar golland tilini tanlashni afzal ko'rishadi", deb ishonishadi. Agar ular bahslashmoqchi bo'lsalar, demak, ular aksincha emas, balki sizning hisobingiz uchun ham to'lashni talab qilishadi.

Tips Xitoyda amalda qo'llanilmaydi, garchi ba'zi restoranlarda hisob-kitob uchun qopqoq uchun to'lov, xizmat haqi yoki "choy uchun to'lov" qo'shiladi. Agar siz maslahat qoldirmoqchi bo'lsangiz, server "unutib qo'ygan" pulingizni qaytarish uchun orqangizdan yugurishi mumkin.

Shuningdek qarang

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