Rice and noodles form the basis for most Chinese meals, with a popular lunchtime combination being noodles, nian gao (sliced sticky rice cake), stir-fried leeks and pork or hairy crab. Another staple in China, besides noodles and rice, is mantou (steamed bread), which is a key source of starch in the typical Chinese diet.Know More
Alongside rice, which might be steamed as balls or fried, and noodles,which may be fried, steamed or served in a soup, some typical Chinese dishes include:
Tofu is also very common in China but as a substitute for dairy products rather than as a substitute for meat. Salad is not well-established in traditional Chinese cuisine. Due to the historical threat of contamination from untreated fertilizers, almost all vegetable dishes are cooked.
For sit-down meals, it is the Chinese custom to serve only the base dish, such as rice, in individual portions while other dishes of meat fish and vegetables will be served on communal plates for diners to help themselves.
In recent times, the traditional Chinese diet has been influenced by the processes of industrialization and globalization. Specifically, Western cuisines and fast food chains have been blamed for a surge in childhood obesity.Learn more in Regional Cuisine
In St. Lucia, the type of foods that people eat are salt fish, green figs, seafood, fried plantains, conch, callaloo soup and accra. The diet of the people of St. Lucia includes proteins, starches and a variety of fruits and vegetables like breadfruit and green plantains. The variety of cuisines found of on this island have Creole, Indian, French and Asian influences.Full Answer >
The happy family dish is a Chinese stir fry typically made with beef, chicken, pork, shrimp, lobster or crab meat and scallops mixed with vegetables. These vegetables often include carrots, broccoli, mushrooms, baby corn, water chestnuts and bamboo shoots.Full Answer >
France calls pot-au-feu its national dish; this hearty beef and vegetable stew appears on lunch and dinner tables throughout France, appealing to people of all socioeconomic backgrounds. Pot-au-feu recipes and production methods vary regionally, but its staple ingredients remain the same: a tender cut of beef or other type of meat, root vegetables such as carrots, turnips and cabbage, and broth. The name of this soup translates to "pot-in-the-fire" in English, and makes a particularly pleasant cold weather meal.Full Answer >
While each of the 20 regions in Italy tend to create their own unique traditional meals, they all share some common ingredients such as pasta, cheeses and oils. A variety of fresh vegetables like eggplant and tomatoes are also common among most Italian cuisines.Full Answer >