China is an ancient country, and has its own customs and traditional foods. One thing that is similar to the West; however, is the tendency to eat breakfast. When a person wakes up and has not eaten since dinner, the body is hungry and compels the person to eat. A person with food in the stomach often performs better throughout the day, and is more content.
The Chinese have both old and new for breakfast. A rapidly developing economy, China has obtained improved Western cereals, and is a major world producer of wheat and corn. Rice is still a staple in dish everywhere in the country, but processed cereals are becoming common. Cornflakes for breakfast may seem mundane, but still a good way to start the day. Most Chinese eat a variety of dim sum with fried noodles or Chinese savory pancakes. Up north, breakfast consists of a rice porridge called Congee, while in other areas, Zongzi, a sweet or savory rice wrapped in bamboo leaves (similar to a tamale) is the traditional breakfast dish.
Of course, an adventurous tourist viewing the astonishing beauty of China probably wants a more traditional meal. The old foods still abound, along with as many ways to prepare them as there are years in Chinese history. A top gourmet chef may actually be a simple street peddler, using equally simple cast iron equipment. A cook may actually represent the latest offering in a lengthy family lineage, preparing food as a father-to-son trade that continues to this day.
Since healthy is on the menu, try fried Asian vegetables. They grow faster than European vegetables, but are as nutritious, and have a unique flavor. The Chinese love eggs and pig products, but may be as likely to dice pork into a pot and scramble eggs into the boiling water to produce stringy egg noodles. All this is combined with vegetables, herbs, and maybe bits of innards. This unusual breakfast soup can be drained to eliminate the fat, and is absolutely delicious. The idea of eating chicken guts may not appeal to some, but the liver in particular is nutritious. The adventurous will try it.
Below, there are a couple of recipes for having a healthy breakfast in the tradition of Chinese culture.
Pan-fried Chinese Pancakes
This delightful savory pancake can be found in most Chinese breakfast nooks. It has various names depending on the region like cong you bing and jiu cai bing, but many foreigners just ask for green onion pancakes to get this delicious side dish that goes great with thousand-year eggs.
Pan-fried Chinese Pancakes
For the dough:
1 ½ cups all-purpose flour
¾ cup water
¼ teaspoon extra virgin olive oil
¼ teaspoon salt
For the pancake:
¼ cup all-purpose flour
2 tablespoons olive oil
1 tablespoon sesame oil
½ cup green onion, chopped
Directions:
For the dough, dissolve salt in water and then add to flour to make soft dough.
Knead about five minutes, adding flour and oil as needed to make a consistent dough.
Divide into eight equal pieces and cover with a towel.
In a bowl, add the other flour with the a tablespoon of olive oil to make a mixture of fine crumbs.
On a floured surface, roll out each ball of dough until flat and even.
Brush with sesame oil and sprinkle flour mixture and green onions onto the dough.
Roll the dough into a rope shape and place like a spiral on the work area.
Roll gently until flat and repeat with each dough ball.
Heat on a non-stick skillet over medium heat with remaining olive oil about five minutes per side.
Chinese Noodle Pancakes With Asparagus
IN most of China, breakfast consists of some form of noodle. While in some parts, the serving of wheat noodles come with a heavy ladle of hot pig fat, this recipe eliminates the unhealthy parts for a satisfying alternative to a traditional breakfast. These noodle pancakes have a crispy outside with a soft inside for a flavor contrast.
Chinese Noodle Pancakes With Asparagus
1 pound Chinese wheat noodles
1 pound of asparagus, chopped
2 cloves of minced garlic
2 tablespoons olive oil
1 cup of water
1 tablespoon cornstarch
1 teaspoon fresh ginger, minced
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon black bean sauce
½ pound fresh spinach
2 tablespoons sesame oil
Directions:
Boil noodles in a large part until they are al dente. Drain and rinse in cool water.
In a large skillet, heat 1 tablespoon of olive oil over medium heat and add garlic and ginger.
Sauté for one minute and asparagus and ½ the water. Simmer for a few minutes.
Mix cornstarch with the remaining water and rice wine vinegar. Add it to the vegetables.
Add the black bean sauce, soy sauce, 1 tablespoon sesame oil, and spinach. Cook until spinach is wilted.
In another skillet, heat the remaining olive oil with a tablespoon of sesame oil.
Divide the noodles into four piles and cook separately in the oil.
Flatten with a spatula and let cook five minutes, then flip and cook three minutes more.
Serve with the vegetables ladled over the cakes.
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