Beijing Food: “Tang Hulu” and Sweet sticky rice dumplings


“Tang Hulu” – Caramelized haws on a stick


Main ingredient(s):

Chinese hawthorn


Additional ingredients:

White sugar  sesame seeds

“Tang Hulu” is a children’s snack that pops up all over the city during the winter. Nowadays, this treat has spread to every part of China. The main ingredient, hawthorn fruit, is known by the people of Beijing as the “red fruit” or **haw*\ but they are also called “Hawthorn” in the northwest. Making these snacks is not terribly complicated, but does require a certain amount of skill. The standard snack has a layer of caramelized sugar coating the hawthorns, and in the freezing winter weather, the haws look like they have been covered with a shining layer of oil—glossy and brightly-colored, crispy and sweet.

In the streets and lanes of Beijing, most of these treats are made and sold on the spot. When they see a vendor slapping the melted sugar onto a string of hawthorn fruits, the glossy coating lets customers know that they were cooked to perfection. If you eat one right away, you cannot go wrong.

“Tang Hulu” is sweet and a bit sour, and their delicious taste appeals mainly to little children. In the winter, as snowflakes fall fast and hard. This brilliant red treat no doubt attracts a great deal of attention. Tang Hulus can be considered part of the beautiful winter landscape.






Wheat Flour


Additional ingredients:


Ground meat, vegetables and/or eggs, sesame oil, soy sauce, scallions, ginger, salt, cooking oil


Eating dumplings is a must when celebrating Chinese New Year. Generally the night before you celebrate the New Year (also called Lunar New Years Eve or Reunion Eve), the whole family will gather together and sit in front of the table, happily wrapping dumplings, and staying up to welcome in the New Year. To make dumplings, you first knead the dough of wheat flour and water into dumpling wrappers, press the dumpling filling inside (which can include a multitude of various kinds of meat, eggs, seafood, seasonal vegetables and more). The traditional method of eating dumplings is to first cook them in boiling water. When they are taken out they can be dipped in vinegar, garlic sauce, sesame oil or soy sauce and eaten. Other varieties include: fried dump­lings and pot-stickers, or lightly fried dumplings.


In Chinese, “to knead dough” or “He” sounds like the word for “combine”, and the word for “dumpling” is a homonym for “friendship”. These two words combined mean “coming together”, so “Jiaozi” or dumplings are eaten as an auspicious symbol of unity during these special occasions. The shape of these

dumplings also resemble that of the silver ingots used as ancient money, so if is considered lucky to eat dumplings at New Year’s, and can be seen as helping  “bring wealth and riches” to the household.




Sweet sticky rice dumplings


Main ingredient(s): Sticky rice


Additional ingredients:


Assorted fillings


During the Lantern Festival, or “Yuan Xiao Jie”, Chinese people traditionally eat special sticky rice dumplings. These dumplings can be referred to as “circles in soup” or simply “circles”, and there are records of these sweet delicious dumplings served as far back as the Song Dynasty in the tenth century B.C. For Chinese people, sweet dumplings, or “Yuan Xiao” represent family reunion, and eating them signifies happiness for the whole family during the coming year.


“Yuan Xiao” are made by rolling rice flour into a circular shape, and they can be divided into two groups: solid and filled. Those with filling are further divided into sweet and salty flavors. Normally, you can select the style of dumplings you like, take them home and boil them up. When they are thor­oughly cooked, you pour them into a bowl with the soup and enjoy — this is the most common way of eating these dumplings. Another method is to first cook the dumplings and then drop them in oil and fry them. How you 1 OMUW/11 depends entirely on your own personal preference.

Why is a cup of Starbucks coffee more expensive in China?

One of my friends, Anna, who an native English lady and now is teaching China. She will go to downtown to enjoy herself every weekend. One of the activities is the enjoy a cup of coffee in Starbucks. She complains that the price of it is really expensive in China. It’s not a surprise. Actually, it has become a hot topic at home and abroad. Why is a cup of Starbucks coffee more expensive in China?

A recent survey made by the Financial Times indicates that a cup of coffee at Starbucks costs more in Beijing than in other cities, such as Tokyo, New York City, London and Hong Kong. This is ridiculous, because Beijing’s *per capita real and *disposable income is much lower than that of those cities, says an article in Guangzhou Daily.

The price difference is not limited to a cup of Starbucks coffee alone. For instance, a small *scoop of Haagen-Dazs ice cream in China costs about 30 yuan, when one can buy a medium-sized *tub of the ice-cream for only 50 yuan in a Canadian supermarket.

The article asks why ordinary foreign-brands have become high-end products in China. It’s not because Chinese people are rich enough to afford such high prices. According to the International Monetary Fund, the per capita GDP of the Chinese mainland is $6,629 (40,439 yuan), far less than the $51,248 of the United States.

A Starbucks outlet has to factor in material and operational costs. The article points out that there may be little difference in material costs in this age of globalization, but the operational costs in China are definitely much lower than in the US. Although high taxes and *logistics costs are transferred to consumers in the form of higher prices, the major reason for the high prices of foreign products is Chinese people’s attitude toward consumption, says the article. Driven by the blind *pursuit of profit, Starbucks has positioned itself as a brand that offers a better lifestyle, rather than better products, to charge high prices.

To eliminate the price difference, we have to establish a free and fair market, lower taxes (the main factor responsible for high prices of foreign products) and establish a *rational market environment that respects consumers. More importantly, Chinese brands have to improve their products to compete with their foreign counterparts in the battle for market share.

Apps makes Chinese campus life easier


Jimei University

The special feature of this application is a tree-hole social network. Students can write *anonymous posts for others to reply to. Such posts can either be complaints about bad experiences or the sharing of good news.


Xiamen University

Apart from basic functions such as checking lecture information and library records, this application also allows students to post lost and found notices. An additional service provides students with information about volunteering opportunities.


Fudan University

This application allows students to use all the university’s management and administration systems on their smartphone. For example, students can check the library records, the status of their student ID card, or the university bus schedule.


University of Science and Technology Beijing

This application allows students to order food and groceries from listed restaurants and shops. Orders are sent directly to the students. Students can also check university announcements and class results using this application.



University and more

This application has different versions for different universities. The most common functions are updates on university announcements, and community and club information.


The healthy food that you should eat

Sweet potatoes


The fall is a great time for root vegetables, and one of the tastiest — and healthiest — is the sweet potato. Sweet potatoes are rich in vitamin A, which is important for good vision, healthy skin and a strong immune system, among other things. They are also a good source of vitamin C, which helps ward off colds and flu viruses.

Other root vegetables for this season include carrots, potatoes and *yams.



It may make your breath smell, but garlic has significant health benefits. Packed with *antioxidants, your immune system will benefit if you give it a regular boost of garlic, according to Reader’s Digest. If you do catch a cold, try *sipping garlic tea: steep chopped or minced garlic in hot water for a few minutes, then strain it and drink. Just don’t eat garlic before a date.



Pumpkins look *spooky in their jack-o’-lantern state, but don’t be fooled — they’re actually one of the most nutritious vegetables out there. Its seeds are also a real treasure. Studies suggest that pumpkin seeds provide a number of health benefits — such as lowering the risk of *bladder stones and helping to prevent depression.



Mushrooms provide one of the essential flavors of fall. If you don’t like mushrooms — you’re missing out. The FASEB (Federation of American Societies for Experimental Biology) Journal recently published nine studies on mushrooms, which detailed a wide variety of health benefits, including: weight management, increased vitamin D levels, and improved immune system function.



As they say, “An apple a day keeps the doctor away.” This super-fruit provides vitamin C and lots of beneficial fibers. Both the *soluble and insoluble fibers found in apples help support a healthy digestion and *cholesterol levels. Studies have also revealed that apples can help keep your teeth shiny white, according to Best Health magazine.


Pears are the perfect treat for a sweet tooth in fall. Among the list of the most common fruits, pears contain the highest amount of fiber. A large pear has 5 grams of fiber, 3 of them in the form of soluble fiber, according to research by Tufts University. In addition to the high amount of fiber, pears are full of *potassium, a mineral necessary for a healthy heart, muscles and nerves.



Pomegranates have received much attention for their health benefits, from protecting your heart, warding off cancer, to keeping your teeth clean. But pomegranate can be a challenging fruit to eat.

Start by cutting off the very top of the pomegranate. Then slice the *rind in several places but don’t cut all the way through the fruit! Soak the pomegranate in a bowl of water for 10 to 15 minutes before breaking apart the fruit. The seeds will sink to the bottom of the bowl, but the rind will float to the top.

The top ten Chinese dishes 2

Hongshaorou or red braised pork belly of Shanghai   

This cooking type of Hongshaorou is persuaded by its neighbor Suzhou. Shanghainese prefer loving their food syrupy. Between the hairy crab to Hongshaorou, you can figure out the sweetness on the local plates mostly. The dish offers the unquestionably symbol of Shanghainese cuisine. Hongshaorou is wealthy in flavor and heavy in sauce. It is a dream of pork lovers. After cooking the food on low heat for hours, the lean meat of the pork belly turns out to be very succulent. It is thankful to the layers of fat

Mapo doufu or mapo Tofu comes out in Sichuan province

The cuisine is famous in Sichuan and it is one of the most significant cuisines in China these days. It is widely recognized for stronger flavor and brighter color and it is heavenly seasoned with the chili intersperse, fresh ginger, black pepper and Sichuan pepper. This plate, Mapo donfu appeared as the name of its maker. There is a freckle-face lady and it is known as mapo in China. This woman was from Chengdu and stayed in the time of Qing Dynasty. The meal of Sichuan is not finished with it. The tofu seems affectionate with the minced beef crunchy and the scallions fresh. The sauce is attractive because of its ma, numb and la, spicy notes with self-possession.

Tie bobo ao xiaoyu or baked corn bread blended with fish comes out in Tianjin

Tianjin is one of the biggest harbor cities in China and cooking types or cuisines blend all kinds of cooking patterns with the depiction of the sea. This dish, Tie bobo ao xiaoyu is a staple of Tianjin. It is the blending of fish of vegetables in a stew with the baked corn bread. This dish is accurate to share with a group. The unmani flavored from the broth is engrossed. The corn bread turns out to be the stress of the meal.

Da pan ji or big plate chicken comes out in Xinjiang Uygur autonomous region

The people of Uygur prefer showing their hospitality with the treating of guests towards the heavy sauces on the pinnacle of meat dishes. And these are served on the enormous plates. The dish like Da pan ji characterizes bigger large pieces of chicken and potatoes that are cooked in a beer-based sauce. It is adorned with the colorful bell intersperse. The openhanded segments are significant. Your Chinese private tour guide stands ready to make you informed about the top Chinese food.

Yunnan province introduces Guoqiao mixian or over-the-bridge rice noodles

Sichuan persuaded Yunnan heavily. It indicates that the locals do have a yen for the piquant foods. This province, Yunnan comes out as the biggest number of the ethnic minorities in China. These people do enjoy having the appended flowers as well as the wild mushrooms to their dishes. The dish is prepared by a righteous wife as she liked to keep her soup noodles clean and hot for her husband who used to work hard for his study. This Yunnan is especially nutritious and frequently nicely introduced. This dish is usually presented with a bowl of rice and noodles. There is a lot of bowls and twelve small plates to be mounded with toppings including crab, beef, salted goose, meat, oyster mushrooms, wooden-ear mushrooms, assorted vegetables and the perfumed herbs.

The top local food in Xi’an, China

The Xi’an assistant or interpreter can let you inform about the major food in Xi’an, China. Shaanxi Cuisine is also called as Qin Cuisine. In the northeastern of China, it is the ambassador in the accomplishment of cooking. Compared to the other Chinese Cuisines, Qin Cuisine is exceptional in three features.

In the first consideration, the geographical condition of Shannxi is in the hub of China. The diverse sorts of ingredients take into the consideration for this cuisine. These sorts of cuisine are coming out from both south and north China. In the second consideration, there are the specialized skills of the local chefs. It incorporates Tun that needs deep-fry; Qiang is fried fast in hot oil. Then, it is cooked with water and sauce. Chao needs the stirring fry; Zheng is cooked with steam and Dun is braised.

Ultimately, this cuisine is applied with vinegar, salt, garlic and capsicum. It introduces the salty aroma of sour, spicy and fragment. The olden times of Shannxi Cuisine is considered to be the reflection of the civilization of the nation. It retains the table features of the Qin, Tang and Han dynasties. In the contemporary times, the Cuisine has been split into the Guanzhong in the central Shannxi; Shannan is in the south Shannxi and Shanbei is in the north Shaanxi. These cuisines are divided according to the geographical locations. Here in Xian, the Guanzhong Cuisine makes a crucial role in the daily lives of the citizen. It also places a vital role in the supply of cooking of dishes of Shanbei and Shannan.

The crumbled unleavened bread in mutton stew

The visitors to Xian should deal with two things. One is to figure out the clay figures of the terra cotta warriors and horses. The other people are to take the flavor of the Crumbled Unleavened Bread in Mutton Stew. It is also known as Paomo. It is a soup of dish that is involved with the breaking wheat flour flat bread into a bowl. It appends a delicious mutton stock.

Prior to the dinner, you are to be served one or two pieces of wheat flour flat bread. You can have some tiny pieces as the smaller is better. The waiter is to hand over your bowl to the cook that blends the bread and mutton soup with an accurate savor. As the steaming hot meal is introduced, the waiter is to introduce you the sweet crunchy pickled garlic, coriander and the hot pepper sauce. Your Xi’an interpreter can inform you about the major local food pattern in China.

Xian Dumpling Dinner

The visitors in Xian should have the appetizing dumplings. While taking flavor of those dumplings, the consumers are to be amazed according to the efficient cooking type of the cooks. It incorporates boiling, steaming, deep frying, pan-frying or roasting. It seems that all the elements of meat and vegetables to be used for the dumplings stuffing including mutton, pork and beef, celery, cabbages or radish. Today, the cooks are endlessly developing. The dumplings have one of the local best foods to entertain the visitors from home and overseas. As the ambassador of Shannxi Cuisine, Guanzhong dish is well-liked in Xian area. It is well-known for cooking pork and mutton. It introduces the heavy and strong flavor. Consulting your Xi’an interpreter helps you learn a lot about the diverse local foods in China as well.

Chinese food is the gift of nature

China offers the most extraordinary natural landscape of the world. It comprises flat terrain, mountains, woods, lakes, rivers and coastline. This sort of geographical condition in China helps grow and reserve the species. The other countries around the globe do not have huge potential raw food in comparison to China. Getting the natural gift, the individuals usually gather, dig or catch all the year long. This is the fact that can narrate the saga about man and nature in relation to the deliciousness. Chinese tour guide is always handy to provide the best information about Chinese food. You can contact with tour guide in China.

In the natural hybrid forests, there are pine and oak tree helping introduce Shangri-la.  Zhuoma searches a kind of Elf-like food and it is matsutake. The matsutake can remain fresh only for two days. Hence, the businesspeople prefer taking matsutake as it goes under the sophisticated processing in a speedy momentum. As the twenty-four hours elapsed, a sort of matsutake is to come out in the markets of Tokyo. It is around 3 AM and it is in the surroundings of matsutake. The father of Zhuoma picked her along with her mother on a motor bike. After going through the village, Zhuoma along with her mother gets into a forest that is at a distance of 30-km. There are wild mushroom that is grown witlessly because of the heavy shower. However, each and every Tibetan has got the sharpened eyesight.

As they excavate the mushroom, Zhuoma wrapped the hollow space fast with the pine needles onto the soil. This is the process that can protect the mushroom from the destruction. Continuing the gift of nature, Tibetans follow the rules of forests in mind. The pitching period of mushroom is two months, Zhuoma along with her mother gained 5000 Yuan back. This amount of the money is considered the prize of their hard work. Communicating with Chinese tour guide makes you gain the most valuable information about Chinese food.

There is a Mao bamboo grove of Laobao and it is derived from Zhengjiang. In which there used to take place the largest Bamboo Shoot in winter in Suichang. The winter bamboo shoots are concealed beneath the soil. There is nothing on the surface of the earth. Based on the color of the bamboo leaves, is it possible for Laobao to tell the right position of the Bamboo shoots? It depends entirely on the vast experience. Keeping the freshness of Bamboo is extremely difficult. The bamboo shots are a sort of bud and it is the most dynamic segment of the entire plant organism. Clever Laobao informed that it is very simple to guard the winter bamboo shoots. Excavating the loose soil and wrapping the bamboo shoots in the holes once more help conserve the moisture. Ultimately, this process helps keep the freshness for two weeks more. To gather much information about bamboo shoot, you can communicate with the Chinese tour guide.

The top ten Chinese dishes 1

In China there are ten Chinese dishes and these are available according to the province. One of them is Songshu guiyu reflecting squirrel-like mandarin fish. This is obtainable in Jiangsu province. The Chinese private tour guide can provide you much pieces of vital information about the Chinese foods appearing at the top of the table.

Songshu Guiyu or Squirrel-like mandarin fish in the province of Jiangsu

Based on the gastronomy, Jiangsu food is well-liked for its shape and cut. The capital of the province, Nanjing generates the best salted duck in the country. Suzhou is in the southern part and this place is popular for its rice cakes and desserts. This dish is carved into the form of a sort of a squirrel. This type of mandarin fish is deep-friend unless it is golden brown. Hence, it is covered thickly with a sweet-and sour shiny finish. Then, it pours the blistering on the fish. It brings the outcome of a squeak as it brings the flavor of real squirrel. Then it is named of the dish.

Xiaoji dun mogu, the chicken and mushroom stew in Liaoning province

According to cuisine, the Liaoning individuals(It’s in Northeast China) are known for their very clear-cut and liberal attitude. Their cuisine mirrors the traits. It is not fragile and it is not like the culinary culture of the south. The Liaoning dishes are well-known for hearty portions, affluent flavor and strong. The dish is available in the cold area of the northeast China. The families group together on a heated bed to share a dish of stewed chicken, hazel mushroom. There are the potato noodles to let overcome the harsh winters.

Ningxia Hui autonomous region introduces the Yangza sui tang or sheep entrails soup

The cuisine of Yangza sui tang indicates the easy cooking methods. The Muslim Hui and nomad population of this autonomous region cannot live without their boiled beef and mutton. There is a roasting bowl of sheep entrails soup is adorned with the highly spiced red chili oil and fragrant coriander. The best delicacy for a Ningxia shepherd is after a day of grouping. Your Chinese tour guide can help you find much information regarding the best top food in China.

Qinghai province offers Shouzhua Yangrou or hand-grabbed lamb

The grassland of the immense span of Qinghai generates some of the best mutton and beef of the country. During the time of cooking, the local people blend the spice with twisting of sugariness.  The region of cuisine is heavily persuaded by Hui Muslim and Tibetan cooking customs. Qinghai comprises huge population with Islamic culture and it introduces a wide array of halal food. The local pattern of cooking lamb is to make it boil in normal water. It introduces the maximum softness of the meat. The hand helps eat this sort of meat. During the dinner, the pieces of meat are to grabble and pull from the bone.

Qishan saozi mian or qishan noodles come out in Shanxi province  

The Cuisine in the northwestern province introduces the simple elements including lamb, pork and noodles. Shanxi cuisine frequently comes out peppery and vinegary. This cuisine also introduces the powerful flavors of garlic and coriander. This dish offers the soup noodles that characterize the hand-rolled dough. It is cooked in a red oil-based broth. This broth is crowned with saozi, a stir-fired combination of cubed pork belly, wooden ear mushrooms and dried tofu. It also offers the seaweed and day lilies.

Chinese food is the gift of nature

In four prime Chinese cuisines, there are the winter bamboo shoots. Because of its pure aromatic quality, the cooks like it. It is very simple to bring in the other taste. Lao Bao is now applying the Bamboo shoots to make a usual home dish linking bamboo shoot soup. When the major ingredient of bamboo shoot soup is the clean and marinated pork, it is to be considered the spring bamboo shoot. Conversely, Lao Bao uses the Suichang winter bamboo. It is twenty times higher than the winter bamboo shoots. As Lao Bao believed that is only a tiny sort of dish at home. You can talk to the Chinese tour guide about the winter bamboo shoot. In the northern area of Yunnan province, there is a mountain area known as Dail. There are a lot of usual salt wells. These salt wells make the mountain people derive the vital ingredient of the special food. These also extend into the area of striking red sandstone.

Lao Huang along with his son is organizing a cooking range alongside the stream. The cooking range is to boil the sale in each winter season. During the winter season, in the market of Yunlong country, Lao Huang along with his son is hurried to lift the pork to prepare the ham. The maintenance of ham started taking place in the old house yard. The pickle of Nuo Deng Ham is very simple. Lao Huang removed the additional pork that is a sort of the pork prepared with a type of smooth and complete ham. The liquor is placed over it to slay the bacteria. It spreads over the salt while making them at home. While the pickle is going on, the polishing and pressing are only applied if the fiber is obliterated. The modern process is also applied to prepare a decision. Nuo Deng Well Salt is still at the top of salt. However, the place was used to being a wealthy one for salt in the olden times. It is still believed that Nuo Deng Salt is a worthy gift to the people of the mountain from the nature. You can communicate with Chinese tour guide to accumulate much information about Chinese food.

There are twin brothers named as Shengwu and Maorong.  Every September, they are to appear in the country of Jiayu. Jiayu County is located in Hubein province. They come out to lift up a sort of usual tasty food. This kind of plants stays over the mud and these sorts of plants appear at a distance of the river. Maorong has excavated the root that is known as the lotus root. It is a sort of high generated vegetables in the lakes.  Since it is the specialized excavating lotus roots, each year Shengrong and Maowu are to come out for seven months. As early as the season of the lotus picking roots come out, these duo moves to the place in which the rich of lotus roots come out. And it is their home in Anhui region. Because of higher income, Shengrong and Maowu are eager to deal with this hard job.

The picking of the lotus root in the cold weather is not easy and simple. The individuals that prefer buying or eating the lotus roots, the price becomes higher. When there is still a five-month period to harvest the lake lotus roots, in the Lake of Jiayu County, there are 300 professionals continue working between the sunset and the sunrise each day. You can figure out the similar picture each year in each big province where there are the rich of freshwater lakes. These days, when we have the power to be far away from the environment and enjoy having the tasty food, it is our duty to thank those people who work hard to make huge delicious food. The Chinese tour guide makes you gather much information about the nature of Chinese food.

The Customs of the Chinese Food

Chinese traditional diet is based on vegetables and their staple food is wheat, rice, and corn. When they serve meat, which is different from westerners who often offer a piece of pork or beef, instead, Chinese people offer chopped meat and vegetables combined together, and usually, the meat only account for 30 percent of the total portion. The main reason for this custom is a predominantly agricultural production in the central plains, which focus on crops instead of feeding cows.

Hot food and cooked food are preferred by Chinese people, which is an important characteristic of Chinese people’s eating habits. Like the civilization, the Chinese cooking style also dates back long. Cooking Chinese food is a serious matter, which is not only fastidiously prepared but also fastidiously enjoyed. Indeed, the bringing together and initial cutting up and organizing of the materials is about the 90% of the actual preparation, the cooking itself being only about 10%. This 10% is not, however, a simple matter.

There are many possibilities to choose from. As to the methods that can be used for heating of food, there are chu, or the art of boiling, ts’ang, a kind of stri-frying, braising and wei, burying food in hot solids. Besides, A melon can be made into ten kinds forms for eating. A dish can be cooked into dozens of taste. The superb cooking is startling.

On the diet, Chinese people have their own characteristics which are feeding system. Feeding system, which has a long history, is visible from many local cultural relics. In terms of tableware, an important characteristic of Chinese eating habits is the use of chopsticks.

As to western eating habit, whey they entertain guests, everything is presented as a kind of buffet, the guest eating a little of this, a little of that. But Chinese people won’t offer such individual portions. When they serve food, a properly planned dinner will include at least one fowl, one fish and one meat dish, and their presentation with some vegetables is not just a matter to taste but also a question of harmonious colors. The eye must be pleased as well as the palate. If not, a certain Chinese element is missing, an element that links this cuisine with that most typical and yet elusive concept Tao.