Chinese food presentation. Chinese cuisine

garden equipment 30.06.2020

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Chinese cuisine Student 4 "b" class Doshchechkin Andrey

Chinese cuisine is one of the most exotic and diverse cuisines in the world. The world-wide fame of Chinese national cuisine was brought by its diversity and the firm conviction of the best chefs in China that you can eat almost everything, you just need to be able to cook it correctly. In China, they say: "There is no inedible, there are bad cooks." Foods that are familiar to us, when carefully prepared, acquire a new taste.

The Chinese cook very quickly, using five methods of cooking: steamed and stewed food, fried until half cooked or cooked, fried, boiled less often. The main taste prevailing in this national cuisine is sweet and sour. In China, they practically do not consume dairy products. The recipe of almost all dishes includes a lot of herbs (and in a certain set and ratio), most of which are medicinal at the same time. It is not surprising that in ancient times the professions of a cook, a doctor and a pharmacist were usually combined. There is a common feature in Chinese cuisine - it is a combination of seemingly completely different products for the preparation of national dishes.

The Chinese eat breakfast early, mostly with rice water, to which other products are added. Lunch in China falls at 12 noon. Most working Chinese eat at lunchtime at nearby cafes and restaurants. Dinner in China, by European standards, is also quite early - before seven o'clock in the evening. Familiar for Europe, first courses are served at the end of the meal, after cold and hot appetizers.

The most common flour products in Chinese cuisine are donuts, noodles and dumplings. Food on the New Year's table has a special meaning. The name of traditional Chinese dumplings is consonant with the word "change". The Chinese character for "shrimp" sounds like human laughter, so this dish is considered appropriate for the holiday. Long rice noodles symbolize longevity, while fish symbolizes abundance.

The main product of China is rice, which is always on the table.

In the south of the country, rice replaces bread, and in the north, along with rice, they use flour products, such as donuts and flat cakes. Rice is cooked without salt and served in bowls, usually with cold and hot appetizers, broths and salted vegetables.

In Northern China, it is often replaced with steamed noodles.

Ducks are almost reverent in China. Chinese ducks are different from European ones. They have a very meaty rear end, a broad, muscular chest, and thick legs. In addition, ducks are fed in a special way, grain and ginger. Ducks are usually cooked whole. Duck meat has a pleasant sweetish-burning taste, and it is lean. Duck dishes are one of the most beloved among the Chinese, they are even sung in verse.

Every meal in China starts with unsweetened green tea. Such a tea party for the Chinese is a kind of ritual and is called "gongfu-cha".

In China, it is believed that food is given to people by heaven, as a result of which the Chinese are not familiar with the concept of "snack". Eating is always regarded as a moment of familiarization with the culture of the nation. Dishes for a meal are selected so that liquid and soft foods predominate among them. The meal begins with the laying out of the components on plates. First they drink green tea, without sugar and milk. The Chinese eat slowly and little by little, enjoying the process. As a sign of special attention, highest care and respect, it is customary for a guest to put a treat with his chopsticks in a bowl. Then they move on to rice, which is eaten by mixing the top layer in a bowl with sauce. At the end of the meal, broth is served and again tea, but a little oil is added to it. It is this composition and order that is considered the most favorable for digestion.

Since time immemorial, it has been customary in China to eat with chopsticks. Firstly, it is convenient: the wanderer did not need to carry cutlery with him, since the sticks were easily cut from any tree. Secondly, it is useful: you cannot take more food with chopsticks than you can chew.

The first Chinese sticks were made of bamboo and looked like tongs. Later they became separate and have survived to this day. Now Chinese chopsticks are made from a wide variety of materials: bone, metal, plastic and wood.

In appearance, Chinese sticks can be pyramidal, flat, with thick or thin ends, and their cross section can be square, oval, round or with rounded corners. There are disposable and reusable Chinese chopsticks. Reusable Chinese sticks are painted and varnished, decorated with ornaments, inlaid with mother-of-pearl and metal...

So how do you hold Chinese chopsticks so that they do not fall out of your hand and food does not fall out of them?

The first step is to relax your hand. The little finger and ring finger should be pressed against each other, and the middle and index fingers should be slightly extended forward. The first Chinese stick must be placed in the hollow between the thumb and forefinger and pressed firmly, while the lower part of the stick should rest on the third phalanx of the ring finger. The second Chinese stick must be placed so that it lies on the second phalanx of the index finger and the third of the middle finger, and it must be held with the tip of the thumb. The first Chinese stick always remains motionless. Only the second stick moves, and movements are made with the help of the middle and index fingers.

While eating, Chinese chopsticks should not be used to prick food, pass food to other people, point to something, lick them, drive them around a plate or table, squeeze them in a fist - this gesture is threatening. It is unacceptable to stick chopsticks in rice, as it is traditionally done when serving food for the dead. After the end of the meal, Chinese chopsticks must be placed in front of the plate with sharp tips to the left; chopsticks should not be placed on the plate and to the side of it.

Food should be not only tasty, but also healthy, and sometimes healing.

1. Introduction

China is a country of great distances, colossal differences. The nature and life of the people of this multinational state is extremely diverse. And they cook everywhere, of course, in different ways.

The development of the cuisine of huge China has more than one millennium. It includes many different techniques that are used only in this country. As the Chinese say, “a good cook uses everything except the moon and the reflection in the water,” and that is why this kitchen attracted my attention and became the topic of this course work.

Chinese culinary arts were established at least 3,000 years ago and have changed very little since then. The very extreme antiquity and archaism of this cuisine scares off modern man, and its methods, which require a lot of time and labor, seem to be “Chinese ceremonies”, that is, something completely superfluous. However, only a connoisseur of Chinese culinary axioms can cook dishes in a truly Chinese way, so that they have a true national taste and flavor. After all, Chinese culinary exoticism lies not so much in outlandish products as in the peculiarities of their preparation: exceptional thoroughness and jewelry precision in the processing of raw materials. In addition, the Chinese rarely had to eat their fill, since there were always more mouths than food. Therefore, Chinese cuisine is focused on economical preparation and omnivorousness. In China, they eat everything that runs, flies, crawls and swims. "There is no bad food - there are bad cooks!" - this is the commandment of Chinese cuisine.

The year before last, I saw on television a broadcast of a festive ceremony on the occasion of the holding of the National Exhibition, which was held in the open air on the central square of the city.

Within the framework of this exhibition, the Interregional Culinary Championship of the People's Republic of China was held. The exhibition was held in the city of Chengdu, the center of Sichuan province.

Sichuan is called the gastronomic and culinary Mecca of China; The cuisine of this province, where more than twenty nationalities and nationalities live, has organically crossed over quite a few ethnic cuisines, creating a rich culinary with a bright palette of dishes. The traditions of hospitality and hospitality of this province are known. Also there is one of the most prestigious and famous Institute of Culinary Arts in the country.

Before the event, stands for guests were built. During the holiday, a colorful demonstration of culinary masterpieces by the best chefs and masters of China was held simultaneously with concerts of creative singing and dancing groups that succeeded each other. The youth were dressed in national costumes of different nationalities of China. Music blared, giant red dragons wriggled (not a single holiday is complete without them in China). The festive procession ended with sparkling fireworks.

The main purpose of the course work is a deep study of the features and technologies of cooking Chinese cuisine, as well as the compilation of technological maps, technological schemes, calculation cards and the calculation of the energy value for all dishes. Develop complex menu planning skills for Chinese cuisine.

2. Features of Chinese cuisine

Chinese cuisine is widely known throughout the world for its variety and sophistication. Emphasizing the high art of Chinese chefs, the following saying is often cited: “There are no inedible things. There are bad cooks." Indeed, over 2,000 different plants are eaten in China (for comparison, in Europe and America combined, 2 times less is used for food), as well as more than 400 species of fauna, including many species of reptiles, amphibians and insects.

Another feature of Chinese cuisine is its local and national diversity. It has more than a dozen local cuisines, differing not only in the range of products and their taste, but also in the technology of cooking. Four large cuisines are considered the most famous: Guangzhou (Cantonese), Sichuan, Shandong and Anhui.

The characteristic features of Chinese cuisine include taste contrast, which is achieved by the use of seasonings and spices, an unusual combination of sweet, salty, sour and spicy, a kind of cooking technology. The cooking process itself takes little time, but it is preceded by a long preliminary preparation of products and their careful cutting. Five cooking methods are used: products are steamed and stewed, slightly stewed, fried until half cooked or cooked, and fried.

In cooking, vegetable fats are used (bean, soybean, cottonseed, peanut oils), there are no dairy products, butter and ghee, margarine, hard cheeses. This does not apply to the cuisines of the Mongolian, Tibetan and Turkic peoples.

Most dishes are cooked in boiling vegetable oil in a cauldron-shaped deep frying pan with a hemispherical bottom.

The Chinese include cereal and flour dishes as the main food (zhushi). These are, first of all, mantou donuts, jiaojie dumplings, baojie steam cakes, huntun ears, various cakes and miantiao noodle dishes. Dumplings, depending on the method of preparation, are boiled in water (shui jiaojie), large steamed (pao jiaojie), fried (gote jiaojie). Minced meat is put in a small amount. A significant part of the filling is greens, wild garlic, cabbage, zucchini, onions. Baojie are stuffed with a similar filling. Garlic is often served with dumplings and baojie, and vinegar and soy sauce are used as seasonings.

Of the cereals, rice is most valued. The Chinese do not eat bread. Baked white bread is eaten like cookies.

Chinese food includes many legumes: soybean oil, soy milk, bean curd and others. Pulses are an important source of protein in the Chinese diet. They partly compensate for the limited consumption of meat. Many Chinese dishes contain mushrooms.

Vegetables are rarely eaten raw, and salads are not customary. Most often, raw vegetables are lightly scalded or fried, which is more in line with Chinese eating habits and helps kill germs.

It should be said about the Chinese samovar, designed for cooking meat dishes. The most famous is shuan-yang-rou. Frozen lamb, cut into very thin plates, and cabbage leaves are served on the table. They take a piece of meat with chopsticks, dip it into boiling water, and as soon as the meat is cooked, and this happens very quickly, they take it out, dip it in spices and eat it. They also cook cabbage.

Peking duck is one of the most famous Chinese dishes. From one carcass, approximately 120 pieces are obtained. Sliced meat, thin pancakes, thick sweet bean sauce and onion pieces are placed on the table. They take one pancake with chopsticks, put it on the palm of their left hand, dip the sticks in the sauce and spread the pancake. Then they put onion and meat on the pancake, roll it into a tube with both hands, bend the ends and eat it like a pie.

The Chinese are extremely fond of fish dishes. One of the most famous and delicious Chinese fish dishes is fish in sweet and sour sauce (tanzu yu). On the sides of the body of the fish, transverse cuts are made and fried in boiling oil. The fish becomes so soft that it is eaten whole with the bones.

Important components of Chinese cuisine: trepangs, shrimps, crabs, octopuses, jellyfish, cuttlefish, various shellfish, oysters, shells, edible algae. Shrimps are especially common. Frog meat is eaten. It is called "field chicken" - tianze.

A traditional drink in China - tea is usually served before meals. After a meal, unlike Russians, tea is not consumed in China. Beer is also very popular among the Chinese, for many it replaces hard liquor, which is consumed in moderate and even small doses.

There are many different restaurants, canteens and eateries in China. Each restaurant specializes, as a rule, in any one Chinese cuisine. The table is served in such a way that each seated person has a plate, a small bowl with a porcelain spoon and chopsticks. Alcohol is usually poured by waiters. They also put glasses for beer or water.

In the house, the owner of the table is the first to touch the snacks. He takes snacks with his chopsticks and puts them first to the first, and then to the second guest, and only then to himself. He puts some dishes with a spoon. After that, the owner rotates the tray clockwise so that it is convenient for others to take snacks.

If you are visiting at the table, then restraint must be exercised. According to tradition, the guest should eat and drink little. At the very least, if the guest’s plate and glass are empty, it means that he doesn’t have enough.

If you are the host, then you need to make sure that the guest’s plate is not empty, and fill the glass and glass immediately, and not wait, as is customary in Russia, for the next toast.

In China, they usually eat with the help of kuaijie - a pair of sticks. Chopsticks are placed on a special stand or next to the plate while eating. In no case should sticks be stuck vertically into a dish, for example, into a bowl of rice, as this resembles funeral candles.

Being at the table, watch how the hosts behave, follow their example, so as not to get into trouble. Don't be shy to ask knowledgeable neighbors for clarification on the names of the dishes and how to eat them.

Centuries of hunger and malnutrition of the nation has now been replaced by food abundance. But the traditions and rules developed over difficult centuries still live today, although they change as the well-being of the people grows. National Chinese traditions and rules of eating, behavior at the table can tell an observant guest a lot about the hosts and help to understand the national spirit.

3. Chinese cooking technology

3.1 Technology for preparing cold dishes and snacks

8 g lard
50 g peeled shrimp
1.5g salt
10g. cornmeal
1 egg white
white pepper
40g. white bread without crusts
30 g sesame seeds
120g. vegetable oil.

Mix lard, shrimp, salt, cornmeal and egg white. Season with white pepper. Spread the minced meat on slices of bread and sprinkle a thick layer of sesame seeds on top. Press the sesame into the minced meat and cut each slice into 4 triangles.

Heat the oil in a wok until smoky, lower the heat slightly and carefully lower the triangles, buttered side down. Fry for 2-3 minutes until golden brown. Pat dry on absorbent kitchen paper. Serve hot.

YIELD: 100g.

Salad of vegetables with pepper

White cabbage 180g.

carrots 40g.

dried red chilli pepper,

ginger 1g.

sweet pepper 7g.

sesame oil 20g

sugar 10g.

White cabbage is cut into checkers, raw carrots - into slices or strips, red capsicum - into squares. Prepared cabbage is boiled together with carrots until half cooked, and then they are thrown back, the water is carefully squeezed out, seasoned with salt, sugar, bite and mixed. Allspice is placed in strongly heated sesame oil, heated for no more than half a minute and removed; red capsicum is put in the same oil and immediately (after 1-2 seconds) the pan is removed from the heat, and the oil, together with red capsicum, is poured into seasoned vegetables, mixed and cooled

YIELD: 175g.

Sweet and sour cucumber salad

Cucumbers 91g.

Sugar-sand 5g.

Wine vinegar 10g.

Ginger 15g.

Sesame. oil 10g.

Dissolve the sugar in the wine vinegar to make a "syrup". Prepare, finely chop the cucumbers. Sprinkle with ginger, sprinkle with "syrup" of vinegar. Mix.

YIELD: 100g.

Radish salad with carrots

Radish 46g.

Carrot 51g.

Bulb onion 12g

Oil grows. 10g.

Sugar - sand 5g.

Rinse radishes and carrots, peel and cut into strips, grind with salt. Leave for 5-7 min. Add finely chopped onion, sugar and vegetable oil. Mix.

YIELD: 100g.

Tomato salad

Fresh tomatoes 150g.

Sugar-sand 30g.

Tomatoes are cut into slices 3 mm thick, put in a salad bowl and sprinkled with sugar.

YIELD: 150g.

Radish salad with onions

Radish 90g.

green onion 10g.

sesame oil 20g

The radish is cut into strips, mixed with chopped green onions, salt and sesame oil are added. The finished salad is placed in a salad bowl. Sometimes hot watery rice porridge (Damich Zhou) is served separately and is cooked in the usual way.

YIELD: 100g.

3.2 Soups

Lamb soup with cucumbers

Sweet and sour soup

30g. dried winter mushrooms, soaked

25g. thinly sliced Sichuan canned vegetables;
25g. thinly sliced Chinese pickled green vegetables
18y. a slice of fresh ginger root;
250g. water;

5g rice wine or dry sherry;
30g. light soy sauce;
100g tofu (bean curd);
10g. corn flour (starch) diluted in water;
8y. sesame oil.

Dry the mushrooms, split the legs, squeeze out all the liquid from them and chop finely.

In a medium saucepan, combine all ingredients except cornmeal and sesame oil, bring to a boil and cook for 3 minutes. Pour in the cornmeal diluted with water and simmer, stirring, until thickened, then add the sesame oil.

YIELD: 500g.

Chinese chicken broth

Beef soup with asparagus

250g. Chinese chicken broth;
8y. rice wine or dry sherry;
4y. sea salt;
40g. diluted cornmeal (starch);
155 g very thinly sliced sirloin steak;
ground white pepper;
120 g coarsely chopped canned asparagus (without liquid);
2 lightly beaten egg whites.

Bring chicken broth, rice wine and salt to a boil in a large saucepan. Reduce heat to a low simmer and stir in the cornmeal. Bring to a boil again, stirring, and simmer until thickened. Reduce heat to a low simmer.

Salt the steak, add rice wine and pepper. Put the asparagus and steak into the broth and cook for 10 minutes. Bring to a high boil again and pour in two egg whites in a thin stream.

YIELD: 500g .

Soup with egg flakes

105g. pork

50g. vegetable oil

220g. spinach

1g ground red pepper

15g. soy sauce

Cut the prepared pork into thin slices. Wash spinach and finely chop. Whisk the eggs. Heat the vegetable oil in a frying pan, fry the chopped onion, and then put the pork and fry for 2 minutes. Bring water to a boil, lower the fried pork, then spinach and after 1-2 minutes beaten eggs, bring to a boil and boil for 1-2 minutes. Before serving, add a little sodium gluconate to the soup.

YIELD: 500g.

3.3 Fish cooking technology

Fish fried in sweet and sour sauce

Fish 200 g.

starch 20g.

1/4 egg

pork fat 30g.

soy sauce 5g.

vodka 10g.

onion 10g.

green onion 10g.

ginger 10g.

sugar 20g.

vinegar 10g.

broth 20g.

Pike perch fillet is cut into cubes, moistened in a mixture of protein and starch, diluted with cold water (1: 1), deep-fried and discarded. At the same time, a mixture of vodka, vinegar, starch diluted with cold water (1: 2), unseasoned broth, salt, sugar, finely chopped ginger, onions and green onions, cut into slices, is boiled. The prepared mixture is poured into a pan with fat and boiled until thickened, stirring constantly. Lay the fish and, shaking the pan, mix the fish with the sauce, then pour in the melted lard

YIELD: 260g.

Flounder in Chinese

Flounder 179g

Soy sprouts 60g

Mushrooms 50g

Leek 80g

Sand 15g

Soy sauce 20g

Clean the fish, rinse, salt, pepper, sprinkle with lemon juice. Fry until golden brown in oil. In a separate saucepan, simmer soy sprouts, mushrooms, onions, apple cider vinegar 1 tbsp. l. In another bowl, prepare the sauce: turn the sand into burnt sugar. Then add the sauce to the vegetables, pour in the soy sauce. We put the fish on the dish, lay out the vegetables and pour over the highlighted sauce. Serve with boiled potatoes.

YIELD:280g

Sweet and sour carp "Black Chrysanthemum"

Carp fillet 112g

Salt 2 g

Vinegar 10 ml

Tomato sauce (Chinese ketchup) 50 ml

Sugar 40 g

Starch 60 g

Starch dissolved in water 35 ml

Bouillon 40 g

Sesame oil 10 ml

Pork fat 50g

Fortified red wine 5ml

Garlic 2g

Place the fillet on a cutting board, skin side down, and make diagonal cuts without breaking the skin. You should get 20 pieces. Make a grid of cuts on each piece and pour with a mixture of wine, salt and starch. Then remove excess starch from the pieces. Combine vinegar, sugar, tomato sauce, broth and starch solution in a bowl. Put the pan on high heat. Melt pork fat. Heat the fat almost to a boil and put the fish in it, skin side down. Deep fry (melted lard) until brown and then put on a dish. Drain almost all the fat from the pan and put on fire. Saute the garlic in the remaining fat. Add seasoning mixture and sesame oil. Pour over fish and serve.

YIELD: 240g

Cabbage with shrimps

white cabbage 233g

fresh frozen shrimps 100g

pork fat 25g

parsley greens 4g

Cut the cabbage into strips. Rinse the shrimp, remove the shell and pat dry. Lightly fry the prepared shrimp in fat, then put the cabbage, fry, stirring, until tender, salt. Serve hot, garnished with herbs.

YIELD: 280g

3.4 Meat cooking technology

3y. rice wine or dry sherry

60g. corn flour (starch)

125g. diced pork

120g. peanut butter

45g. green onion

25g. finely chopped canned bamboo shoots

40g. finely chopped green bell pepper (no seeds)

1g sea salt

20g. garlic

2y. sesame oil.
For sauce:
15g brown sugar

8y. vegetable oil

10g. malt vinegar

15g. cornmeal

sea salt

white pepper.

Mix salt, rice wine and egg. Dip the pieces of meat in this mixture, and then roll them in cornmeal. Heat the peanut butter in a wok until smoky and fry the pork for 5 minutes until crispy. Remove the pork with a slotted spoon and dry on paper.

Drain the oil from the pan, reserving 2 tablespoons. Add vegetables and garlic and fry for 3 minutes. Then add pork and stir well. To prepare the sauce, mix all the ingredients, heat over moderate heat for 4 minutes, stirring constantly. Pour the sauce over the pork and let it simmer for a bit. Drizzle with sesame oil before serving.

YIELD: 320g .

Dongpo stew

160g. pork meat (rib part)

120g table aged wine

55g bean sauce

50g onion

15g ginger

20 g granulated sugar

Cut the pork into cubes and put in a roasting pan (best of all - ceramic). Pour the meat with aged table wine, bean sauce, add a little water. Then put granulated sugar, chopped onion, ginger. Close the brazier tightly. When the sauce in the brazier boils, simmer over very low heat for an hour.

YIELD: 280 g.

Chinese lamb skewers

Pork meatballs with garlic

Pork 180g

starch 20g

pork fat 30g

soy sauce 5g

onion 10g

garlic 10g

broth 20g

Pour the starch, previously diluted with cold water (1: 1), soy sauce and vodka into the pork chopped in a meat grinder with a fine grate, mix thoroughly and cut the minced meat into balls (meatballs). Deep-fry the meatballs until browned and set aside. In the same pan, leaving a little fat on it, put chopped onions, garlic and, shaking repeatedly, lightly fry, and then, with continuous stirring, pour in a pre-prepared mixture of unseasoned chicken broth, soy sauce, vodka, ginger infusion, salt, vinegar and starch diluted in cold water (1:2). Heat the mixture until it thickens, put the meatballs in the pan, mix, shaking, and pour in the melted lard.

YIELD:260g

3.5 Poultry cooking technology

Peking Duck

148g duck
10g honey;
30g dark soy sauce;
10g sesame oil;
red food coloring (optional)
40g of water.
for pancakes :
120g wheat flour;
50g of boiling water;
20g cold water;
25g. sesame oil;
10g hoisin sauce;
40g green onions;
50g cucumber sliced into long thin sticks.

Put the duck prepared for use in a colander over the sink and scald twice with boiling water. Keep overnight in the refrigerator. Then place the duck on the wire rack above the baking sheet. Make sure the neck opening is closed. Mix honey, soy sauce, sesame oil and dye and spread duck with this sauce, leaving for 1 hour. Preheat the oven to 200 C. Pour the water into the remaining sauce and pour it through the hole in the abdomen into the duck. Seal the opening with wooden sandwich sticks or sew with thread. Roast the duck for 1.5 hours until the juice that comes out becomes clear. Remove the duck from the oven and keep in a warm place for 10 minutes before carving. Meanwhile, prepare the pancakes. Pour flour into a bowl, gradually pour in hot water and mix everything well.

Knead the dough on a floured surface until it is smooth. Cover with a wet towel and leave for 15 minutes. Divide the dough into two parts, roll each half into a long strip with a diameter of 5 cm and cut into pieces 2.5 cm long. Make each piece flat. Lightly brush the top with sesame oil and place oiled sides on top of each other. Roll each pair into a 15 cm circle. Place them in a dry non-stick pan and fry for 20-30 seconds until bubbly, then flip and cook for another 10-15 seconds. Remove from the pan and carefully separate the pancakes from each other. Place in a warm place lined with parchment paper. Serve the carved duck on a warm pancake platter. Garnish with hoisin sauce, green onions and cucumbers.

YIELD: 320g

Chicken legs fries

Chicken 300g

pork fat 30g

starch 30g

1/4 egg

soy sauce 5g

The legs of a chicken or chicken are cut off 1-2 cm below the knee joint and the bones are cleaned. The legs are then dipped in a mixture of starch, eggs, soy sauce and sugar, deep-fried until golden brown, discarded and placed on a plate. Paper papillots are put on the bones.

YIELD: 320g.

Boiled dumplings

For test:

wheat flour 70g

for stuffing:

pork 120g

soy paste 10g

cabbage 40g

green onion 10g

soy sauce 30g

sesame oil 5g

ginger 10g

pork fat 10g

Cold water is poured into the sifted flour, a rather steep dough is kneaded and left for 20-30 minutes. Then the dough is rolled into a tourniquet, even in thickness, with a diameter of 1-2 cm and cut into small pieces (10 g each). Each piece is rolled out in the form of a round cake, minced meat is placed on it, the edges are pressed. Ready dumplings are placed in a row on trays sprinkled with flour and stored in a cold place. Minced meat is prepared as follows: the pork pulp is passed through a meat grinder with a fine grate, mixed with soy sauce, sesame oil, soy paste, fresh finely chopped cabbage, chopped ginger, green onions and salt. Dumplings are boiled in water. Soy sauce, vinegar, seasoned mustard and unpeeled garlic cloves are served separately.

YIELD: 350g .

fragrant chicken

Chicken 210g

pork fat 30g

ginger 10g

onion 10g

parsley 10g

starch 10g

cloves 0.04g

cinnamon 0.3g

star anise 5g

allspice 0.04g

The whole boiled chicken is deep-fried until a crust forms, put in an earthenware dish, add coarsely chopped ginger and onions, cloves, cinnamon, star anise, pepper, parsley, dill, salt, pour in unseasoned chicken broth and steam until tender. The sauce is prepared: the broth left after boiling the chicken is filtered, poured into a frying pan, brought to a boil, the foam is removed and, shaking the frying pan, starch diluted with cold water (1: 2) is poured in a stream. The chicken carcass is placed on a dish and poured with sauce.

3.6 Egg cooking technology

Pickled eggs

onion 10g

soy sauce 30 (25 served separately)

parsley 10g

star anise 5g

allspice 0.04g

cinnamon 0.4g

cloves 0.04g

Chicken or duck eggs are boiled for 10-12 minutes, dipped in cold water, peeled, pricked in several places and boiled again for 10-15 minutes in water with the addition of soy sauce, vodka, star anise, allspice, cinnamon, cloves, ginger, parsley, dill. Eggs are cut into slices and stacked on a plate with a fan.

YIELD: 150g

Dansong scrambled eggs

soy sauce 30g

vegetable oil 50g

Good appetizer for wine. They take eggs, break them into a bowl, add salt, water, sugar, soy sauce, some dry herbs. Knock it all down with chopsticks to get a homogeneous mass. Then, using a ladle, pour into a brazier with hot oil. Roast for approximately 1 minute. Then the oil is squeezed out, and the dish is ready.

YIELD: 100g

boiled eggs

aromatic tea 10g

Eggs are boiled hard-boiled, peeled and pierced. Cold water is poured into the pan, aromatic tea, salt and sugar are added, the liquid is brought to a boil, and then eggs are laid and kept on low heat until they become light yellow in color. After that, the eggs are taken out, cooled and stored in a cold place. When serving, cut the eggs into slices.

YIELD: 100g.

3.7 Technology for the preparation of sweet dishes

Beijing apples
200g apples
35 g wheat flour;
15g eggs
50g of water.

For syrup:
10 g of vegetable oil;
40g brown sugar;
30g golden syrup;
10g of water;.

In a large bowl, mix the water, flour and eggs into a stiff dough. Peel and cut the apples, removing the core. Dip each wedge into the batter and deep-fry for 3 minutes until browned. Remove the apples with a slotted spoon, transfer them to paper and let dry. To make the syrup, heat the oil, water, and sugar in a small skillet, stirring until the sugar dissolves. Boil over low heat for 5 minutes, stirring constantly. Pour in the golden syrup and simmer for another 5-10 minutes until viscous. Reduce the fire to a minimum. Dip each apple slice first in syrup and then in cold water for a few seconds. Place on a platter and serve immediately.

YIELD: 220g

Fried pies

For the dough (60 g):
Wheat flour 30% 50 g
Pork fat 40 g
Sesame oil 10 g
Water 10 g
For minced meat (80 g):
1 option
Powdered sugar 50 g
Pork fat 20 g
Flour 10 g
Option 2
Peas or beans 20 g
Sugar 30 g
Pork fat 10 g

From two-thirds of the sifted flour, knead the dough on melted lard and cut into balls of 20 g. Pour sesame oil into the remaining flour, boil with boiling water, knead the dough and cut into balls of 10 g. Lightly grease the cutting board with sesame oil. Press the 10-gram balls with the palm of your hand to make cakes. Put 20-gram balls on these cakes and pinch the edges of the cakes so that the balls are inside. After that, press the double pieces of dough with the palm of your hand against the board, roll out in the form of narrow strips and roll up into tubes. Roll out and fold the dough into tubes twice, then cut the tubes in half (across) and press each half with the palm of your hand against the board and roll into small round cakes. Put minced meat on one cake, cover with another cake, press the edges and pinch in a figurative way. Fry pies in deep fat until tender, discard, cut into four parts. Minced meat (1 option): pour melted fat into powdered sugar, add flour and knead until a homogeneous mass is formed. Minced meat (option 2): cook peas or beans until soft, pass through a meat grinder, add granulated sugar, cook until thickened, pour in melted fat, mix thoroughly and cool.

YIELD: 100 g.

Puff pastry with sesame seeds

For test:
Wheat flour 30% 65 g
Water 20 g
Pork fat 20 g
Sugar 10 g
Sesame seed 25 g
For minced meat:
1 option
Internal lard 30 g
Green onion 12 g
Option 2
Powdered sugar 25 g
Pork fat 10 g
Flour 5 g
3 option
Jam or marmalade 40 g

From half of the sifted flour, knead a stiff dough on melted fat. From the remaining flour, replace the less steep dough with water. Roll out the prepared dough in the form of squares, and the square from the dough on the water should be larger. Put a smaller square on a larger square and fold it into an envelope (as for a puff). Then roll out the dough in an even layer, fold the envelope again and roll out. Roll the resulting layer into a roll, roll into an even bundle and cut into pieces of 50 g each. Cut each piece in the form of a cake, put the minced meat in the middle, connect the edges and roll out again in the form of a cake. Moisten the prepared cakes on one side with sugar syrup and immerse in sesame seeds. Place the tortillas seed-side up on a dry sheet (tray) and bake in the oven. Minced meat (1 option): finely chop the internal lard and green onions, salt and mix thoroughly. Minced meat (option 2): pour melted lard into powdered sugar, add flour and mix thoroughly until a homogeneous mass is formed.

YIELD: 120 g.

donuts

Wheat flour 30% 35 g
Yeast 10 g
Water 15 g
Soda 5 g

Dilute the yeast in warm water, add the sifted flour and replace the dough. which should be allowed to wander for 1.5-2 hours. During this time, as the dough increases in volume, the dough is punched once or twice. After that, a soud diluted with water is added to the dough, flour is added and the dough is kneaded again. The finished dough is cut into pieces of 50 g and rolled up, giving the shape of balls, and left for a while so that they reach. Pampushki are put in a sieve and boiled for a couple.

YIELD: 50 g.

Apples in caramel

Apples 143 g (or pineapples 133 g, or bananas 167 g)
Sugar 50 g
Egg (white) ½ pcs.
Wheat flour 30 g
Pork fat 30 g
Sesame seeds 25 g

Peel the apples, remove the core and cut into large slices. Pour cold water, egg white into the sifted flour and mix thoroughly until a homogeneous mass of sour cream is formed. Dip the apple slices into the prepared dough and deep-fry until a pale crust forms. Put sugar in a very hot frying pan with a small amount of fat and, stirring constantly with a stick, heat until the sugar caramelizes. Place deep-fried apple slices in a pan and, shaking, mix with caramel mass. Then, continuing to shake, sprinkle with sesame seeds.

YIELD: 150 g.

Jasmine tea

2g jasmine tea

200g boiled water

Pour the tea into the heated teapot. Pour boiling water over and leave to infuse for 4 minutes. Stir and pour into cups.

YIELD: 200 g.

4. Conclusion

The easiest and most pleasant way to get acquainted with the culture of another nation is through its cuisine. You may not know the name of the last president or prime minister of a particular country, but you may well know what dish the cuisine of its people is famous for. And even if some associations are just stereotypes, they allow you to understand the people of this country better than any other aspect of its culture.

I would like to note that, despite the differences due to geographical decline, their own historical development, traditions, religious rites and, finally, the division of society into social strata, the culinary culture of a state often has a number of common features with the culinary traditions of either a neighboring country, or the state or people under whose influence it has been for centuries.

During the course work, I got acquainted with the traditions, lifestyles, climatic conditions in China. I studied the range of cold dishes and snacks, soups, fish, meat, poultry dishes, as well as sweet dishes and drinks.

I learned how to make menus, technological maps, technological schemes.

He also acquired skills in calculating the energy value of dishes and calculating the final price of dishes.

Name	Exit	Price
BREAKFAST
1. Red tea	1/200	1500
2. Eggplant salad with garlic	1/150	6060
3. Fried shrimp in dough	1/80	16280
DINNER
1. Green tea	1/200	1350
2. Mushroom salad with vegetables	1/150	41660
3. Peking Duck	1/75	15300
4. Peking duck pancakes	1/25	560
5. Carrot soup	1/500	3840
6. Flatbreads from zucchini	1/130	4500
DINNER
1. Jasmine tea	1/200	1850
2. Radish salad with carrots	1/150	3860
3. Pork in sweet and sour sauce	1/150	6060
4. Fried bean pods	1/150	3100
5. Sweet pies	1/150	920

Geographical position

China is located in East Asia. From the east, China is washed by the waters of the western seas of the Pacific Ocean. The territory of China is 9.6 million km². China is the largest country in Asia and the third largest country in the world, behind only Russia and Canada. Time is ahead of Moscow by 4 hours in summer and 5 hours in winter.
The total length of China's land borders is 22,117 km with 14 countries. China is washed by the East China Sea, the Korea Bay, the Yellow Sea and the South China Sea. Taiwan is separated from the mainland by the Taiwan Strait.

What do you need to wear?

In China, people dress quite normally, so don't bring anything special and extravagant with you. For formal occasions, bring a jacket and tie, a suit or formal dress. It is best to use small but capacious suitcases or bags on wheels. Prepare to change quite often, the weather in China is changeable. With film, all kinds of toiletries, you will not have any problems. Take along the required set of medicines and an extra pair of glasses (if you use glasses).

What currency will we take with us?

Currency: The national currency of the PRC is the yuan. Banknotes in denominations of 1, 2, 5, 10, 50 and 100 yuan are the main means of payment, and a coin in denomination of 1 yuan is also in circulation. 1/10 yuan is officially called "jiao" and exists in denominations of 1, 2 and 5 jiao. More common, however, is the unofficial name "mao". 1/10 jiao (or mao) is called fen.
Currency exchange: Dollars are exchanged for yuan in banks, hotels, exchange offices. There is no return exchange. Commercial banks are open from 8.00 to 17.00 on weekdays and from 8.00 to 11.30 on Saturdays. In hotels, exchange offices are open longer and work seven days a week.

Customs regulations:

Foreign nationals arriving in China are allowed to import duty-free for personal use:
camera (1 unit),
portable tape recorder (1 unit),
portable video camera (1 unit),
portable movie camera (1 unit),
laptop computer (1 unit).
Foreign nationals who have arrived in China are allowed to take abroad in reasonable quantities and for personal use finished medicinal products or their raw materials used in Chinese medicine,
purchased by them for foreign currency, in the presence of an appropriate invoice-receipt and a certificate of currency exchange.

Growing Central Business District.

How can you get there and where?

Transport: The main mode of transport between cities in China is rail. Passenger trains have four classes of carriages: soft sleeping, hard sleeping, soft sitting, hard sitting. Tickets are checked at the entrance to the platform, when boarding the train, when leaving the platform.

If, in response to a request to sell a ticket, the answer “mayo” (no, I can’t, I can’t) was received, then sometimes the answer “in suiyao” (must) helps. If there is no railway connection between cities, then you will have to use intercity buses. A bus trip will cost less, but the conditions of the trip will be far from comfortable.

Many hotels have their own tour buses that can take customers to the airport and attractions in Beijing. Tickets are usually sold at the lobby.

Taxi. There are plenty of taxis in Beijing. Taxis can be hailed at any time of the day. The fare is paid by the meter. The price per kilometer, depending on the taxi class, ranges from 1.40 yuan to 2.50 yuan (a sticker with a price per 1 km is attached to the side window of the car). The starting price on the meter is the fee for the first 4 kilometers.

Underground. The Beijing subway consists of two branches. The journey between the 2 stations takes about 4 minutes. The subway entrance is a gray square cement structure, the ticket price is 2 yuan. Opening hours: 5.00 - 22.30.

Road map of China

A bicycle is a favorite means of transportation for Beijingers. Beijing has very smooth roads, so cycling is very convenient. Some workshops and hotels offer bicycles for rent.

Traffic jam in Beijing.

Accommodation features

Accommodation: There are four types of hotels in the country: local, state-owned, mid-range hotels and hotels owned by Western companies. Middle-class hotels are also quite good, but the level of service in them is lower than in foreign ones. In local hotels living conditions are far from comfortable. For this purpose, restaurant owners make up two menus - for local residents and for foreigners.
Tipping: Tipping is not customary, but the maid or porter at the hotel will not refuse 1-2 yuan.

Attractions

Slide #10

The great Wall of China

The main attraction of China is the Great Wall of China - the largest defensive structure in the world, a grandiose monument of architecture of Ancient China. The length is about 4 thousand km, more than 20 thousand towers. In addition to its intended purpose, the wall was used as a convenient transport artery that ran through mountainous terrain.

Slide #11

Pyramids in China

According to an ancient Chinese legend, more than a hundred pyramids built in this country testify to visits to our planet by aliens from other worlds. At the very beginning of the century, two Australian traders found themselves on the vast Sichuan plains in central China. Here they discovered more than a hundred pyramids. The Australians decided to make inquiries with the abbot of the local monastery, and he told them that these pyramids were "very old." Records about them were allegedly made more than 5000 years ago, so the age of the pyramids themselves can only be guessed at.

Slide #12

Miaoying Temple is one of the most famous Buddhist temples in Beijing.

Sky Temple

Wangfujing Cathedral

Slide #13

Imperial Palace

In the very center of Beijing is the Imperial Palace, also known as the Forbidden City, since for 500 years of its history only the emperor and his family could live here, and the courtiers, officials and everyone else lived outside its walls, and until 1925 a mere mortal could enter was banned here.
Built in 1406-1420, the residence of 24 Chinese emperors. The total area of 720 thousand square meters. m, it has 9999 rooms. It is surrounded by a 3400 m long wall and a moat called "Golden Water".

view of the forbidden city

Slide #14

Development of education and healthcare

public education
In China, universal compulsory 9-year education has been introduced. With higher education, people are also becoming more and more. In 2009, the rate of admission to universities in the country was 11%. University enrollment has increased significantly in recent years. Its annual growth exceeds 20%.
The medicine
Hospitals and other medical facilities at various levels are found throughout the country. At the end of 2005, there were 4.5 million medical workers in the country, of which 2.1 were doctors, and 1.28 million were nurses with higher and secondary education. On average, there were 1.69 doctors per 1,000 people.

Slide #15

Chinese cuisine

Delicacies of Chinese cuisine are known all over the world - Peking duck, fried Maybugs, shrimp, a variety of vegetable dishes, turtle soup, fried octopus tentacles, etc. Food in China has a special attitude - it is not just a means of satisfying hunger, but and a way to protect yourself from various diseases. The Chinese believe that each ingredient in a dish represents one of two fundamental and opposing forces - yin and yang. Dishes that have a yin element (for example, green tea) are considered cold, such that they cool the body. And dishes endowed with the yang element (dog soup) tend to have a hot start.

Cantonese dish of fried tofu with shrimp

Cantonese rice dish with garnish

Slide #16

Chinese cuisine is distinguished by its great originality, expressed in the use of special chopsticks.
Rice is the staple of Chinese cuisine. Dry friable porridge (fan) and very liquid (famizhou) are cooked from rice,
During the meal, there should be dishes on the table that include all eight fundamental tastes:
sour - suan (xun), sweet - tian (thim), salty - xian (ha: m), spicy - la (lat), fragrant - xiang (hyun), bitter - ku (fu), insipid - tribute (there) , gold - jin (kam)

One of the basic principles is that the dish should consist of small pieces so that during the meal no additional effort is required to cut the finished dish on the plate. Hence the two main culinary secrets in Chinese: properly cut and properly fried. For frying foods, the so-called "wok" is used - a large-diameter frying pan, having the shape of a hemisphere, made of iron and aluminum.

Cooking food in a wok pan typical of Chinese cuisine

Slide #17

Holidays and non-working days:

Official holidays in China are: January 1 (New Year), January-February (Spring Festival, Chinese Lunar New Year, three days off), March 8 (International Women's Day), March 12 (Forest Planting Day), May 1 (Day International Workers' Solidarity), May 4 (China Youth Day), June 1 (International Children's Day), August 1 (China People's Liberation Army Day), September 10 (Teacher's Day), October 1 (China's National Education Day, two days off ).

View of Tiananmen Square from the Gate of Heavenly Peace

Tiananmen Square

Slide #18

Traditions and customs of China

wedding ceremony
In China, a "Marriage Law" has been established, according to which men over the age of 22 and women under the age of 20 have the right to marry and obtain a marriage certificate from the relevant competent authority. Wedding ceremonies among national minorities are held in different ways: they are sometimes magnificent and solemn, and sometimes simple and modest. On this day, it is customary for some to rejoice and sing songs, for others, brides are supposed to sob before leaving their home. For some, guys choose a bride, for others, on the contrary, girls take guys as husbands.
Brides are dressed in red
believe it brings good luck

Slide #19

Chinese culture

The character of the classical Peking Opera (performance in the famous Laoshe Tea House.

The futuristic building of the National Opera House contrasts sharply with the historical buildings of the nearby Forbidden City.

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Unusual culture of China

2 slide

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Culture and traditions China is famous for its long history and past. The people of China are very peaceful and hardworking people. They respect elders, love children and are patient with others. The Chinese, by nature, are thrifty and modest. They believe in harmony and never go into conflict. The Chinese welcome foreigners warmly and treat them very tolerantly. Throughout history, Chinese culture has not lost its activity, maintaining its solidity. Each of the cultural epochs left unique beauty, originality and diversity of values for posterity. The works of architecture, sculpture, painting and handicrafts are priceless monuments of China's cultural heritage.

4 slide

Holidays Official holidays: January 1 - New Year March 8 - International Women's Day May 1 - International Workers' Day May 4 - China Youth Day June 1 - International Children's Day July 1 - Founding Day of the Communist Party of China Liberation Army of China October 1 - National Day of Education of the People's Republic of China In addition to the official ones, traditional holidays are widely celebrated in China, dating back thousands of years. Initially, many Chinese holidays had the meaning of sacrificial rites imbued with a mysterious aura, but over time they began to acquire an entertainment and ritual character. When planning a business trip, you should carefully consider the period of the New Year according to the Chinese lunar calendar. New Year is the longest and most solemn holiday in China.

5 slide

... Folk holidays: 1st day of the first month of the new year according to the lunar calendar - Spring Festival, New Year according to the traditional calendar. The 15th day of the first month of the new year according to the lunar calendar is the Lantern Festival. The 2nd day of the second month of the lunar calendar is the Dragon Festival. The end of the second month or the beginning of the third month according to the lunar calendar is All Souls' Day. 5th day of the fifth month according to the lunar calendar - the Holiday of the beginning of Summer. The 7th day of the seventh month of the lunar calendar is the Festival of the Double Seven. The 15th day of the eighth month of the lunar calendar is the Moon Festival, Mid-Autumn Festival or Harvest Festival. The 9th day of the ninth month of the lunar calendar is the Double Ninth Festival.

6 slide

Spring Festival 春节 The Spring Festival (Lunar New Year) is celebrated at the end of the winter season, in anticipation of spring. It is accompanied by pasting paired paper inscriptions on both sides of the entrance to the house, the room is decorated inside with popular New Year's paintings. On the days of the holiday, mass performances are organized: lion dances, dragon dances, round dances of "land boats", performances on stilts. On this day, red prevails everywhere - the color of the sun and joy, as evil spirits are afraid of red. According to an established tradition, the Chinese on this holiday should fully pay off their debts, purchase new clothes, do a general cleaning of the house, arrange a magnificent family feast, bring gifts to spirits, and give children red envelopes with happy money. After mutual congratulations, the New Year's feast began. In the north of China, dumplings were the main New Year's ritual food on the New Year's table, in the south - sweet dumplings made from rice flour, resembling silver ingots in shape.

7 slide

Yuanxiao Festival. Qingmi Festival. The Yuanxiao Festival is called the Lantern Festival. It coincides with the first full moon of the new year. On this day, they eat "yuanxiao" and admire the festive lanterns. Yuanxiao is made from glutinous rice with a sweet filling. They symbolize the happiness of a close-knit family. In the evening, lantern fairs open in many cities, fireworks, and “yange” round dances are arranged. Since ancient times, people have commemorated their ancestors on the Qingmi holiday, and now they organize events in memory of the fallen revolutionaries and fallen heroes. On this day, their graves are put in order. The Qingming Festival is also called Taqingze, a day of walking on the first greenery. The Duanwu holiday is associated with the memory of the ancient Chinese poet and patriot Qu Yuan. On this day, it is customary to arrange boat races on the rivers that resemble a dragon in shape and eat “zongzi” (rice wrapped in reed leaves). On the Zhongqiu holiday, people made gingerbread from flour and brought it as a gift to the god of the moon. At the end of the ceremony, the whole family ate the gingerbread, which symbolized well-being in the family.

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Peony Festival During the Peony Festival (April 15 - 25), gala concerts, exhibitions of peonies, paintings, lanterns, peony cultivation seminars, festive banquets are held. China also hosts the International Calligraphy Festival, the Confucius Festival, the Shaolin International Wushu Festival, the Folk Torch Festival and the Kite Festival, the Water Festival (Po Shui) every year. Many national minorities have kept their traditional holidays. The Dais have a “Water Festival”, the Mongols have a “Nadom”, the Yans celebrate the “Festival of the Torch”, the Yaotians celebrate the “Danu Holiday”, the Bais arrange the “March Bazaar”, the Zhuangs have song competitions, the Tibetans celebrate the Tibetan New Year and the harvest festival " Vango.

9 slide

Chinese Cuisine Chinese cuisine, like Chinese civilization, is more than five thousand years old. The cult of food among the Chinese is huge. Breakfast is mandatory in the morning, and lunch is from 12 to 14 o'clock. At this time, it is not recommended to disturb the Chinese, it is better to eat with them. There is no single Chinese cuisine, it is very diverse. Conventionally, culinary China can be divided into four large regions: Beijing, Sichuan, Shanghai and Canton. It usually starts with a cold meat appetizer, followed by fish or seafood, hot meat or poultry, vegetables, and soup. The fish is served whole and should not be turned over. It is believed that otherwise the boat of the fisherman who caught it may capsize. Chinese cuisine is specially designed for chopsticks, which are easy to pick up small pieces that form the basis of dishes. Rice is served at the table anyway. In northern China, steamed noodles and buns may be served instead of rice.

10 slide

Beijing Cuisine 北京菜 Beijing or northern (imperial) cuisine traditionally uses mutton in dishes, as well as sesame (butter, grains, dough). They prefer to season their food with spicy rice vinegar and cook vegetables in a sweet and sour sauce. Peking duck is one of the traditional dishes. The duck is dried, soaked in soy sauce and fried. The finished dish is cut right in front of you by a waiter in white gloves. A piece of duck with a crispy crust, slices of cucumber and onion are served on a transparent pancake. Another popular dish is "poor chicken". The chicken is stuffed with champignons, cabbage, onions, herbs, wrapped in lotus leaves, covered with clay and fried in the oven. The clay crust is broken with a small hammer.

11 slide

Shanghai and Sichuan cuisine 上海和四川菜 Shanghai cuisine is famous for its variety of soups, fried ravioli, seafood, hairy crab, eel in garlic wine, fried noodles with shrimp. Sichuan cuisine is very spicy, fragrant with aromas of garlic, dill, coriander, anise. Popular dishes are: frog legs, smoked duck in tea leaves, king prawns with garlic, tofu (sour soy cheese) with pepper, chicken with peanuts. The main requirements for food in Cantonese cuisine are fresh ingredients and a minimum of seasonings. Restaurants serve Cantonese rice, shark fin soup, and exotic dog, snake, and turtle dishes.

12 slide

Tea drinking culture文化喝茶 Tea drinking culture is a Chinese tradition. Tea has been drunk in southern China for more than two millennia. In the 9th century, tea came from China to Japan, then to Korea. And tea came to Russia from Asia through Siberia. In 1567, Cossack chieftains who visited China described a Chinese drink unknown in Russia. A century later, tea appeared at the royal court: Ambassador Vasily Starkov brought it as a gift from the Mongol Khan. Almost all Chinese also like to drink coffee.

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Sights of China China is a country of numerous historical monuments. More than 240 monuments of world importance are under state protection. 24 cities with rich historical and revolutionary traditions have been declared protected. The country has 29 cultural and natural attractions included in the UNESCO Register of World Heritage Sites. In terms of the number of unique monuments and natural areas that are part of the entire world heritage, China ranks third in the world, second only to Spain and Italy.

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… The sights of China include: the ruins of the capital of the ancient kingdom of Koguryeo and the burial places of its rulers (north-eastern province of Jilin); 3 tombs of the emperors of the Qing Dynasty and their ancestors (Northeastern Liaoning Province); the palace complex of the first and second emperors of the Qing dynasty (Liaoning province).

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In Beijing, they usually visit the Great Wall of China, the Summer Palace, the Temple of Heaven and the inalienable miracle of China - the Peking Opera. Shanghai is famous for the Temple of the Jade Buddha and the most famous entertainment center Paramount Hall (“Gate of Hundreds of Joys”). Numerous medieval buildings have been preserved in Nanjing, including the Ming city wall, temples and pagodas, as well as the mausoleum of the first president of the Republic of China, Sun Yat-sen. The Badaling, Mutianyu and Simatai sections of the Great Wall of China are located 80 km northwest of Beijing. In the ancient city of Xi'an there is a unique museum of terracotta figures of warriors and horses from the tomb of Emperor Qinshihuang, and near Zhoukoudian there are unique archaeological sites included in the UNESCO cultural heritage list - the site of the discovery of fossil remains of the earliest forms of man.

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There are more than 100 well-preserved garden and park ensembles in Suzhou, created by many generations of imperial dynasties. To the southeast of Beijing is the famous Mount Taishan - one of the revered shrines of Taoism, the temple of Confucius and the architectural and park complex of the Yanshenggong residence. The city of Pingyao is included in the UNESCO World Heritage List and is famous for the ancient city wall (1370), the Zhengguosi Temple with the wooden pavilion of Wanfosi (X c), the Shuanglinsi Temple (571 g) and Qingxuguan (657 g) and many monasteries. The main attraction of the city of Lijiang from the UNESCO World Heritage List is a street lined with multi-colored stone slabs - Sifang Square - one of the centers of the Silk and Tea trade routes of antiquity.

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The journey along the ancient Silk Road starts from the city of Chang'an (Xi'an) and passes through Central Asia to the eastern coast of the Mediterranean Sea. Tourists will be able to visit the three famous canyons of Xinjiang, the Yangtze River, Mount Emei in Sanxia and the Jiuzhaigou State Nature Reserve. You will get acquainted with the Famensi temple, where the ashes of Buddha Shakyamuni are kept; the cave temples of Mogao and Binglingsy, the caves in the Maijishan mountains; the outpost of Jiayuguan - the end point of the Great Wall of China, the lamaist monastery of Taersy, the ruins of the ancient city of Gaochang. Along the "Silk Road" there are Qinghaihu Lake, Xinjiang's Tianchi Lake, Bainbuluk Nature Reserve, a wind turbine in the Karamay Desert. ruins of Moguychen (city of devils).

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On the territory of Hong Kong there are the Zoological and Botanical Gardens, the beaches of Repalz Bay, Deep Water Bay and Stanley. Tsim Sha Tsui (Kowloon Peninsula) - here is the cultural center of Hong Kong - the Space Museum, the Museum of History, the famous Peninsula Hotel and the Walled City Park