Dim sum’s popularity is worldwide in scope and different types of establishments, from hole-in-the-wall diners to the fanciest restaurants, offer it. Which is why there’s no simpler way to ensure your party is a hit than to offer dim sum treats as part of the menu. A popular Chinese food catering service would be able to offer the tastiest dim sum choices, some of which you can read about below.
What’s Chinese cuisine without these two elements? Noodles come in a variety of composition: bean thread, egg, and rice stick. Meanwhile, dumplings come in various fillings, including mince pork, ground chicken, and beef for the meat-loving population, and diced shrimp and vegetables for the vegetarians.
For those marking a momentous occasion soon, consider serving Chinese cuisine for the guests. However, they should keep in mind that the best Chinese food in San Francisco consists of the above staples. Get those chopsticks ready!
The first on the list is ginger, which is a popular tool in Eastern medicine and known to relieve nausea and stimulate appetite. Another common component in Chinese meals is tofu. This is a great way for people to add protein to their diet without actually consuming meat, one of the primary sources for protein. Tofu is well-known for its bone-building calcium. Cabbage, particularly the Bok Choy variety, is also a staple in Chinese cuisine, and it offers the benefit of immunity-strengthening vitamins like A and C.
With these benefits, those who have events coming up will be making a wise choice if they go with a Chinese food catering service for their special occasion in San Francisco, especially if the guests expected are health-conscious individuals who are active in outdoor activities or workout programs. However, there are ways to maximize the health advantages of Chinese food without sacrificing its sumptuous taste.
Good food is one of the things people from all parts of the world can all agree upon. In the United States, especially in key cities like Washington and San Francisco, among others, Chinese food has made a niche over the years, although some sectors have something to say about the menu being offered by these restaurants.
An article by China Daily USA stated that local Chinese visiting the US were not very pleased when it came to the authenticity of the dishes in these so-called Chinese restaurants:
But most Chinese restaurants in Washington, like in other US cities, are simply not authentic Chinese. They’re Americanized despite some efforts to please the taste buds from China.
For Ling, the Chinese restaurants in the US are just not up to mainland standards. “”It seems that one sauce has been used for all dishes,”” she said.
“It’s a huge distortion of Chinese culinary culture,” said Ling, who, when back in Shanghai, likes to frequent new restaurants.
How exactly tofu was discovered and first cultivated isn’t known, but there is one existing legend that explains how. According to the tale, tofu was accidentally invented when a cook decided to make flavored soybeans using a substance called nagari. However, the cook ended up with bean curd instead of the flavored soy beans. Back then, the Chinese named it doufu, and was already a local meal staple as early as 100 A.D.
The subsequent visit of Japanese priests during the Nara era (710-794 A.D.) to study Buddhism in China gave way to the delicacy being given its modern name. The priests brought the Chinese doufu with them back home to include it in their vegetarian diet. A Shinto priest by the name of Nakaomi was credited with the first mention of the name “tofu,” which was regularly used as an altar offering back in the day.