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Transcript of chinese
China was the earliest country to cultivate and drink tea which is enjoyed by people from all social classes. Tea processing began after the Qin and Han Dynasties
While tangyuan was originally a food eaten during festivals, it has become a dessert consumed year-round rather than simply a festival food. For instance, tangyuan is traditionally in white color. Yet, in order to cater to consumers’ needs and changing tastes, dessert specialty shops create new flavors or colors of tangyuan by substituting the traditional filling with chocolate, mashed potato and pumpkin paste.
Rice is a major staple food for people from rice farming areas in southern China. Steamed rice, usually white rice, is the most commonly eaten form. Rice is one of the most popular foods in China and is used in many dishes. Glutinous rice ("sticky rice") is a variety of rice used in many specialty Chinese dishes.
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
The shapes of zongzi range from being approximately tetrahedral in southern China to an elongated cone in northern China. Wrapping a zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out.
(zongzi-kind of food )