| 6-61 |
Tea |
The beverage of scholars and peasants alike; a cultural cornerstone. |
| 6-62 |
Hotpot |
A communal dining experience emphasizing social interaction. |
| 6-63 |
Wok |
The versatile tool essential for 'Wok Hei' (the breath of the wok). |
| 6-64 |
Dim Sum |
The Cantonese tradition of small, refined bites for morning tea. |
| 6-65 |
Baijiu |
A potent clear liquor used for formal toasts and celebrations. |
| 6-66 |
Chopsticks |
An extension of the fingers with strict etiquette rules. |
| 6-67 |
Rice |
The staple of the south and symbol of basic sustenance. |
| 6-68 |
Steamed Buns |
Traditional steamed leavened buns with fillings, reflecting the inclusive wisdom of Chinese culinary arts |
| 6-69 |
Tofu |
A versatile plant protein with over 2,000 years of history. |
| 6-70 |
Soy Sauce |
The fundamental fermented seasoning in Chinese cooking. |
| 6-71 |
Noodles |
The staple of the north, symbolizing longevity. |
| 6-72 |
Dumplings |
Shaped like ancient currency; essential for Lunar New Year. |
