FOODS of CHINA: Similarities, Differences and Impacts on Australian Food Habits

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A wide variety of produce is available at local markets in China such as items pictured above, including fresh chillies, dried mushrooms, rice and dried noodles.

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Pictured are Chinese steamed bread (white) and fried bread (golden) . They have been served here with condensed milk. Sweet foods are often served along side savoury foods in the traditional banquet style.

Chinese Muslim minority are well established in the city of Chengdu. In the Muslim quarter there are a number of popular Muslim style restaurant.

FOOD OF THE MUSLIM CHINESE

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Lotus root in orange sauce

Lotus root is used in both sweet and savoury dishes. Lotus flowers grow in water and from a distance look like water-liliesThe lotus flower is often used as a symbol in pictures of gods and goddesses in a number of eastern cultures .

A reason that lotus root is not commonly eaten in Australia would be the lack of ‘availability’.Question- What is meant by the term ‘Availability of food’ ?

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A wide variety of dried and packaged foods such as those above, make storage of foods simpler in small apartments that Chinese families are rapidly being rehoused in in Chinese cities. It is traditional that the Chinese wife shops daily for fresh food to cook with and in the majority of families this is still the practise.Question: Give a reason why the practise of daily shopping is not favoured in Australia. Can you think of some reasons why this is not necessary in Australia?

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The ‘Banquet’ where diners share from a variety of meals is a traditional Chinese method of serving foods. The idea of people selecting from what they wish to eat from a number of dishes is now well established in Australia, particularly for entertaining. This style of eating encourages conversation and sharing. The turntable in the centre of the table is found inmost Chinese restaurants in Australia

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