China
Breakfast in China often consists of warm, easily digested foods. Congee is especially popular in Shanghai, including pidan shourou zhou, made with preserved eggs and lean pork. Youtiao, long sticks of fried dough, and caibao, steamed buns filled with mushrooms and greens, are also breakfast staples. These relatively dry foods are paired with dishes such as congee. Our plate also included a popular Shanghai side dish of preserved mustard greens, bamboo shoots and edamame. Beyond breakfast, we offered Chinese drinks such as Longjing green tea, sides including doufunao soft tofu, and a selection of Chinese desserts.
China has long placed great importance on food. Even with limited ingredients, people’s ingenuity and enthusiasm for making delicious meals have helped shape its rich culinary traditions. The idea that food and medicine share the same origins also informs everyday eating: ingredients are considered to have individual properties, and their temperature, flavor and color all matter. Across this vast country, differences in local ingredients and culture have given rise to eight major regional cuisines, including Cantonese and Sichuan.
With thanks to
Tomomori Trading Co., Ltd.
Gao Lan
Lin Li