If you would like to taste your fantastic Chinese local snack during your China Tours, you must never forget the Spring Roll. Spring Roll is the must-eat snack in your Travel in China.

Spring rolls are an appetizer, eaten either fresh or fried depending on the country of origin. Spring rolls can be found in several Asian countries, most notably China, Vietnam, Singapore and Indonesia.

In Chinese cuisine, egg rolls differ from the spring roll. There are sweet spring rolls with red bean pasteinside from areas in eastern China, such as Zhejiang and northern China. Spring rolls are usually eaten during the Spring Festival in China, hence the name.

In Taiwan, spring rolls also come in a number of varieties. They can generally be divided into fried and non-fried varieties.

Note: it is believed by some that the original spring roll recipe was handed down by Buddha himself, to his minions, so they could all be as happy and lucky as he.

Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried or deep fried.

Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called runbing in Mandarin. Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd of March in the lunar calendar every year. The wrappings can be a flour-based mix or batter.

In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.

In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.

“Char siu” literally means “fork burn/roast”(Char being fork(both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

The meat, typically a shoulder cut of domestic pork (although in ancient times it was also used to cook wild boar or other available meats), is seasoned with a mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce,hoisin sauce, red food colouring (not a traditional ingredient but very common in today’s preparations) and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the “smoke ring” of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed with starch, whether inside a bun, with noodles (cha siu mein), or with rice (cha siu fan) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals.

Click www.chinatraveldepot.com for more information you may need, and book China Flights to spend your vocation.

Jack Li

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