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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 similar to human laughter, which is why this dish is considered appropriate for the holiday. Long rice noodles symbolize longevity, and fish symbolize abundance. 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 similar to human laughter, which is why this dish is considered appropriate for the holiday. Long rice noodles symbolize longevity, and fish symbolize abundance.

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Russian Federation

Ministry of Railways

GOU VPO "Far Eastern State

University of Railways of the Ministry of Railways of Russia"

Department of Social and Cultural Service and Tourism

CHINESE CUISINE

Essay

on the course “Catering organization”

Head Yu.V. Zyryanova

Khabarovsk

Introduction. 3

History of Chinese cuisine. 4

Traditions of Chinese cuisine. 5

Types of Chinese cuisine. 9

The secret of Chinese cuisine. eleven

Conclusion. 14

Bibliography. 15

Introduction.

Chinese cuisine is a cuisine with unusual products, unique history and traditions. Almost all dishes are based on healthy grains and plant foods. The Chinese are supporters of a healthy lifestyle. They believe that not only the spirit, but also the body should be healthy. There is practically no meat in the cuisine, which is not acceptable for us Europeans; they, in turn, believe that in order to keep their bodies young, they must give up animal foods and consume more plant foods. The Chinese use almost everything in their menu: pea and bean pods, silkworm cocoons, various kinds of sprouted and whole grains, all seasoned with a huge amount of seasonings and spices. All food is cooked in soybean or vegetable oil; steamed food is especially appreciated.

The Chinese pay special attention to drinks. Before any meal, drink a cup of tea. China is famous for its tea varieties. In the south and center of China there are huge tea plantations where green, black, yellow, red and other teas are grown. The most delicious tea is considered to be one with the addition of various flowers and fruits.

The process of eating in China takes quite a long time. The Chinese can eat and enjoy their food for hours.

The process of eating is a special process. Nothing should distract from this process.

The culinary art of China has been refined over the centuries. Over the 3 thousand years of its existence, it has acquired and, importantly, retained all the valuable knowledge and skills that allow Chinese dishes to be considered one of the most healthy and delicious. The famous gourmet Brillat-Savarin recognized only 3 cuisines, which included Chinese (as well as French and Russian).

The most ancient archaeological finds, indicating a fairly high gastronomic level of the Chinese, were found in the city of Anyang, Henan Province. These were bronze pots, knives, kitchen boards, spatulas, ladles and other utensils. Back in 770-221. BC - the period of Chunqiu ("Spring and Autumn") and Zhanguo ("Warring States") in China there were public restaurants, and about 1500 years ago a detailed cookbook was compiled. Already at that time, culinary art was the subject of serious study, which is partly explained by the special attitude of the Chinese to cooking.

Vegetable oil began to be used much later. Before the Han Dynasty (206 BC - 220 AD), only animal fat was used for frying. It was only during the Han Dynasty that vegetable oil appeared, and with it new methods of cooking arose. Chinese cuisine developed rapidly, and more and more new dishes appeared. The chronicles "Zhou Li" and "Li Qi" mention eight precious dishes that were prepared only for the emperor. The recipes given in the chronicles are a vivid illustration of the special sophistication of ancient Chinese cuisine. During the era of Zhanguo (Warring States), the great poet Qiu Yuan of the Kingdom of Chu wrote an essay entitled “Take Your Souls” - an appeal to the soldiers and generals of the Kingdom of Chu who died in the war. It mentions various delicious dishes: fried lamb, young turtle fried over an open fire, roasted lamb, wild goose, spiced chicken, quail soup, etc. During the Han Dynasty, the traveler Zhang Zan brought to China, returning from his wanderings in the West. , alfalfa, grapevine and other crops now widely used in the national cuisine of China. But bean curd and many dishes that contain beans are purely Chinese inventions...

Li - a cauldron with three hollow legs, ding - a bronze cauldron on three legs, with two loop handles, gui - a clay jug with three hollow legs, yang - a double steam cauldron made of bronze or clay, bu - a bronze or clay vessel for wine or water, tsen - clay steam boiler for cooking rice. During the Manchu Qing dynasty, festivities in honor of Manchu Khan served six main courses, six small and four accompanying dishes, two or three dessert dishes and 24 trays (four with dried, four with fresh and four with pickled fruits, eight with cold appetizers and four with hot ones). In addition, before the meal, guests were offered appetite-stimulating drugs and were served tea twice. The abundance of the festive table emphasized both the wealth of Manchu Khan and the unique sophistication of Chinese cuisine. The attractiveness of Chinese dishes lies in their color, shape, aroma and, of course, taste. To achieve perfection in their preparation, you first need to understand and study the most important techniques that underlie this wonderful art.

Chinese cuisine is specially designed for chopsticks, which are easy to pick up small pieces that form the basis of dishes. In northern China, noodles and steamed buns may be served instead of rice. A traditional breakfast is rice water with pieces of meat (or fish) and vegetables. They have lunch at noon; have dinner at 18.00-18.30. (http://chinatown.net.ru/)

Traditions of Chinese cuisine

Chinese cuisine has the most ancient history and rich traditions. Like medicine, culture and all areas of life in China, it is inextricably linked with ancient Chinese philosophy. Back in the second millennium BC, the sage Yi Yin created the theory of “nutrition harmonization.” And Confucius taught the techniques of culinary art in the 6th-5th centuries BC. And today in Shandong province his recipes form the basis of Confucian cuisine.

The diversity of geographical and climatic conditions has led to the emergence of numerous local cuisines: Beijing, Shanghai, Sichuan and Hunan (southern cuisine with very spicy and exotic dishes), Harbin (very close to Russian: black bread, salmon caviar, red fish balyk), Shandong , Cantonese, Hangzhou, Henan, Huaiyang, Fujian, Huizhou, Ningbo, Wuxi cuisines and others.

Chinese cuisine is distinguished by a huge variety of dishes. On the one hand, numerous wars and natural disasters throughout history, and on the other, the desire of the nobility to decorate their tables with a variety of exotic dishes, contributed to the fact that today this cuisine uses almost everything that nature provides, including such exotic things for our table, like shark fins, sea turtles, dried jellyfish, swallow's nests, sea cucumbers, snakes, frogs, lotus seeds and much more. Chinese cuisine has many thousands of dishes.

There are three levels of Chinese cooking: everyday, festive and formal. In everyday cuisine, the dishes are very affordable. The Chinese eat three times a day. Breakfast is very early and light. At noon during lunch, dishes made from rice, flour, with vegetables (especially legumes), herbs and a variety of seasonings are popular. Holiday dishes make up the menu of most restaurants. These dishes are not familiar to Europeans and are very diverse. But Chinese chefs (who can only be men) demonstrate their highest achievements in formal “Mandarin” cuisine, which can be enjoyed at official receptions or in high-end restaurants.

The balance of products with vegetables, herbs, and spices creates a unique taste, aroma and color. The harmonious unity of these three elements has always been at the core of Chinese culinary art.

Nothing should distract you from eating. According to Chinese cuisine, food should not only be tasty and healthy, but also delight the eye and warm the soul. And it is not possible to enjoy the taste and aroma of food if you eat on the go or in front of the TV.

Chinese cuisine and medicine are inextricably linked and are a continuation of each other. A person’s desire for food is natural, therefore it cannot be considered a sin, and food should be natural and healthy. All products must be natural and minimally processed in order to transmit the vital energy qi they contain to us. But almost everything, except fruits, is subjected to heat treatment, without consuming foods raw. Even cucumbers are fried.

The food is prepared very quickly and with a minimum amount of fat. Steam (adding spices to boiling water), grill, boil very quickly or fry finely chopped vegetables in a heated large frying pan for several minutes. At the same time, the products retain their taste, shape, nutrients and vitamins.

Despite the regional diversity of Chinese cuisine, some cooking rules remain common to all chefs. The culinary canons of China require the cook to ensure that the food is not only tasty, but also healthy, and sometimes even medicinal. Some southern Chinese dishes, which are particularly spicy, are considered to be powerful aphrodisiacs that improve mood. It is also believed that rice infusions on South Chinese snakes not only strengthen male strength, but also help with many ailments, such as cough or headache.

The recipe for almost all dishes includes a variety of herbs (and in a certain set and ratio), most of which are also medicinal. It is not surprising that in ancient times the professions of a cook, a doctor and a pharmacist were usually combined, and dietary Chinese cuisine is rooted in the same hoary antiquity as ordinary one.

First, they drink green tea, without sugar or milk, then serve bowls of cold snacks, usually liver, meat, fish or vegetables cut into small pieces. 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 place a treat with his chopsticks into the bowl. Then they move on to rice, which they eat by mixing the top layer in a bowl with sauce. This is accompanied by warmed rice wine or matan. At the end of the meal, broth is served and tea again, but a little butter is added to it. It is this composition and order that is considered most favorable for digestion.

Table setting is also a very important point in traditional Chinese cuisine: it is customary to maintain an even color scheme (often white and blue), avoiding sharp color contrasts. The dishes themselves consist of masterfully cut products (in the form of grains, straws, in the form of ears of wheat, chrysanthemum petals), generally forming elegant figures of birds, fish, flowers, fruits, dragons or landscapes.

In most cases, the originality of Chinese cuisine is achieved through skillful processing of raw materials, and not through the raw materials themselves. So, 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: cutting correctly and frying correctly. Small pieces, identical in shape and size, are cooked very quickly (literally one or two minutes) over high heat in hot oil, and often allspice and ginger are first fried in the oil, which gives a special aroma to the finished dish. Very often when preparing food, batter made from dough or starch is used, because... This method allows you to maintain the juiciness of the original product. Pieces of meat, fish, seafood, vegetables and generally anything edible are cooked in batter (compare with Japanese cuisine). It is extremely rare that a product is prepared entirely, but without compromising its integrity, i.e. all bones are removed so that the external shape does not change.

Chinese dishes are distinguished by a large number of components, and the ingredients for the same dish are prepared separately, at a certain temperature. Heat treatment, as a rule, does not take much time. In addition, the chef selects ingredients extremely carefully, demanding very specific qualities from the products. For example, a duck or chicken must be of a certain age, fed with a certain food.

The apparent incompatibility of ingredients, flavors and aromas is another feature of Chinese cuisine. Examples of this are numerous: “pork with a fishy flavor,” “beef with a fruity flavor,” sweet and sour cucumbers, etc. Properly cooked fish cannot taste like fish, otherwise it is unclear why anything was done to it.

Within a short overview of all the subtleties of Chinese art, cooking cannot be described. But since Chinese restaurants are incredibly popular all over the world, the question arises: what does Chinese cuisine in the Middle Kingdom and abroad have in common? There are probably similarities, but there are more differences. So, one of the signs of “wrong” Chinese food is that the dishes are too fatty, and secondly, they are too bland. Although, some adaptation of individual recipes to the European stomach (for example, the hottest Sichuan ones) is extremely prudent, because Even the Chinese themselves try them with considerable apprehension.

Types of Chinese cuisine

BEIJING OR NORTHERN CUISINE (IMPERIAL CUISINE)

The dishes traditionally use lamb, as well as sesame (oil, grains, dough), borrowed from Mongolian cuisine. Noodles and steamed buns often replace rice (cereals are grown in the northern regions). The most common vegetable is the so-called Chinese cabbage, a cross between cabbage, lettuce and celery. Here they prefer to season food with spicy rice vinegar and cook vegetables in sweet and sour sauce. Beijing cuisine combines simple, hearty dishes with the gourmet dishes of the imperial court. The pinnacle of culinary art is undoubtedly Peking duck. The duck is dried, soaked in soy sauce and fried. A waiter wearing white gloves cuts the finished dish right in front of you. You will be served a piece of duck with a crispy crust, slices of cucumber, a feather of onion and a slightly sweetish plum sauce on a thin, almost transparent pancake.

Peking duck. The Chinese pay special attention to it, because the duck in China is a symbol of happiness, and it is also a symbol of the Yang masculine principle. The relationship between masculinity and happiness is not obvious to everyone, but to many. But what can be said for sure: just like today, ducks were prepared for emperors already during the Ming Dynasty (1368-1644), caught from the ponds of the Jadeite Stream that flows behind the Beijing Temple of Heaven.

After the gutted duck is boiled for a couple of minutes, it is coated with sweet syrup so that the skin becomes golden, kept for 12 hours, hung in a wood-burning oven, where it is fried for an hour and a half, and then cut into 108 thin slices - the number of incarnations of Buddha.

Another popular dish is "beggar's chicken." Like the Peking duck, it must be ordered in advance. The chicken is stuffed with champignons, cabbage, onions, herbs, wrapped in lotus leaves, coated with clay and fried in the oven. The client himself must break the hardened clay crust using a small hammer. The smell is simply amazing!

SHANGHAI OR ORIENTAL CUISINE

We recommend trying a variety of soups, fried ravioli, seafood, and the famous “hairy” crab that lives in fresh water. In addition, an incredible number of duck dishes are prepared here. Shanghai has its own culinary technology - products are stewed for a long time in soy sauce with the addition of rice vodka. Ravioli with meat, eel in wine with garlic, fried noodles with shrimp are just a small part of what they can offer you.

SICHUAN OR WESTERN CUISINE

The Sichuan region, located in the center of the country, is one of the most fertile in China. It is characterized by pre-processed products: dried, salted, smoked, with a large amount of pepper added for better preservation. Sichuan cuisine is very spicy, fragrant with the aromas of garlic, dill, coriander, and anise. Steaming and smoking are the most common methods of local cuisine. Frog legs. smoked duck in tea leaves, king prawns with garlic, tofu (fermented soybean cheese) with pepper - masterpieces of Sichuan culinary art. And the peanut chicken is simply irresistible.

CANTONEOUS OR SOUTHERN CUISINE

Cantonese cuisine developed under the influence of the best imperial chefs when, in 1644, the Ming dynasty court was forced to flee the capital to Canton. Developed fishing predetermined the basis of local cuisine. Steamed fish and dim sum - small pies served in bamboo baskets - are the most popular dish. The main requirements for food are fresh products and a minimum of seasonings. Restaurants serve Cantonese rice, shark fin soup, and exotic dishes made from dog, snake and turtle meat.

The secret of Chinese cuisine

Cooks have certain rules that they strictly follow:

Rule one. All products must be carefully processed, which takes 1/3 of the cooking time. For example, if a cook cooks a chicken, he never singes it, but plucks the feathers with special tweezers. Vegetables and fruits are washed thoroughly and many times with water.

Rule two. Very fast heat treatment of products - within 2-4 minutes. To do this, use high heat and different types of pressure cookers or woks. This preserves the quality of the products, while each component of the dish is prepared separately.

Rule three. Various use of different herbs, spices and sauces. More than 300 types of various seasonings are used in Chinese cuisine.

Rule four. Arrangement or composition of a dish based on color, smell and taste. Selecting ingredients so that they combine with each other is a whole culinary art.

Everything taken together makes up the uniqueness of Chinese cuisine, which attracts with unusual cooking methods, a large number of spices, beautiful presentation of dishes and an unusual combination of ingredients. In no other country has the art of cooking been brought to such perfection as in China. This art became part of ancient culture and became part of the customs of the Chinese people.

In modern China, pork is especially popular. The meat is cut into small slices, strips or cubes and fried over high heat. Poultry meat is also used in cooking; chickens and ducks are especially popular. They are prepared using various sauces, seasonings, starches and spices.

The favorite dish of many Chinese is duck fried whole in vegetable oil, sometimes lightly smoked, but always pre-soaked in spicy soy sauce.

Eggs (chicken and duck) are widely used in Chinese national cuisine. They are used to prepare many cold and hot snacks, preserved in a special way (smeared with a mixture of ash and lime, soda, salt and kept in vats or soil for 20-100 days). After this procedure, the white becomes brown and the yolk green.

Fish dishes are very popular: Chinese perch, flounder, saberfish, as well as marine invertebrates, shrimp, crabs, various shellfish (squid, octopus, cuttlefish), oysters, etc. Pulses and products made from them are also very popular: soybean oil , soy milk, bean curd (there are many recipes for dried, fresh and pickled bean curd); spicy dark brown liquid sauce, thin salty soybean paste. Pulses are the main source of protein in Chinese food, replacing meat, the consumption of which is very limited.

National Chinese cuisine includes products made from flour, including noodles, vermicelli, all kinds of flatbreads, steamed bread (dumplings), wontons, ears and sweet cookies. Vegetables play a huge role in nutrition: all kinds of cabbage, sweet potatoes, potatoes, radishes of various varieties, green onions, garlic, tomatoes, peppers, spinach, and green beans are very popular. Particularly popular are thick young bamboo leaves in boiled form, side dishes and canned food.

Vegetables are often pickled, salted in soy sauce, fermented and dried. They are the main snack for porridge.

The most common drink in China is green tea. It is brewed in porcelain teapots, and sometimes directly in porcelain cups and drunk very hot without sugar. Typically, a Chinese meal begins and ends with tea. When guests arrive, they are always greeted with a cup of freshly brewed tea. Drinking tea in China is not only a pleasant pastime and quenching of thirst, but also an ancient and very important tradition.

People usually eat 3 times a day in China, but they also have their own traditions: for example, lunch is strictly at noon.

Conclusion

Thus, Chinese cuisine is a cuisine not only for gourmets, but also for those who want to be healthy; such cuisine contains a large amount of fiber. This cuisine is the only one in the world that has such a varied menu.

Different places in China prepare and eat different foods. Food can be especially spicy, or it can be sweet. The Chinese add sugar to all their products; they believe that such food is the most delicious. All products must be natural and minimally processed in order to transmit the vital energy qi they contain to us. The food is prepared very quickly and with a minimum amount of fat. Steam (adding spices to boiling water), grill, boil very quickly or fry finely chopped vegetables in a heated large frying pan for several minutes. At the same time, the products retain their taste, shape, nutrients and vitamins.

One wise Chinese said: “Chinese cuisine has the same significance in the world of taste as European music in the world of sounds.”

1. Dil Chinese cuisine / Dil - St. Petersburg, 2001. – p. 160

2. Spenlow L. P. Culinary exotica, Chinese cuisine / L. P. Spenlow: EKSMO ISBN, 2005. – p. 64

3. BELOUSOV S.N. GOURMET ROUTE / S.N. BELOUSOV //": Blue spruces, or Peking Duck - New Siberia. - 2005. - No. 3

4. Kimov S.V. Weekly culinary magazine / S.V. Kimov // History and traditions of Chinese cuisine – 2000. - No. 6

5. Rytsareva E. A. Expert / E. A Rytsareva // Know-how of Chinese cuisine. – 2004. - No. 11

6. Romashkin K.A Cuisine of the world / Romashkin K.A // CHINESE CUISINE - 2005. No. 10

7. http://kuking.net/11_14.htm

8. http://chirus.ru/china.asp

9. http://www.kulina.ru/kitai.php

Doshchechkin Andrey

I am studying Chinese and am very interested in the culture of the Chinese people. Our cool museum has a whole collection of Chinese chopsticks. They are made from different types of wood. I really wanted to learn how to eat with chopsticks. And then one day my parents and I went to a Chinese restaurant. I liked Chinese food so much that I immediately learned to use chopsticks. I watched Chinese chefs at work for a long time. I wanted to learn more about Chinese food and the rules of its preparation. This is what I dedicated my project work to.

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Chinese cuisine Pupil 4 "b" class Andrey Doshchechkin

Chinese cuisine is one of the most exotic and diverse cuisines in the world. Chinese national cuisine has gained worldwide fame due to its diversity and the firm belief of the best chefs in China that you can eat almost anything, you just need to know how to cook it correctly. In China they say: “There is nothing 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 cooking methods: steaming and stewing food, frying until half cooked or ready, frying, and less often, boiling. The main taste predominant in this national cuisine is sweet and sour. In China, they practically do not consume dairy products. The recipe for almost all dishes includes a variety of herbs (and in a certain set and ratio), most of which are also medicinal. It is not surprising that in ancient times the professions of cook, doctor and pharmacist were usually combined. Chinese cuisine has a common feature - it is a combination of seemingly completely different products to prepare national dishes.

The Chinese have breakfast early, mainly with rice water to which other foods are added. Lunch in China is at 12 noon. Most working Chinese eat at nearby cafes and restaurants during their lunch breaks. Dinner in China is also quite early by European standards - before seven o'clock in the evening. First courses familiar to Europe are served at the end of the meal, after cold and hot appetizers.

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

In the south of the country, rice replaces bread, and in the north, flour products, such as donuts and flatbreads, are consumed along with rice. 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.

There is an almost reverent attitude towards ducks in China. Chinese ducks are different from European ones. They have a very fleshy rear end, a wide muscular chest and thick legs. In addition, the ducks are fed in a special way, with grains and ginger. Ducks are usually cooked whole. Duck meat has a pleasant sweetish-burning taste and is lean. Duck dishes are one of the most beloved among the Chinese, they are even sung in poetry.

Every meal in China begins with unsweetened green tea. Such tea drinking is a kind of ritual for the Chinese and is called “gongfu cha”.

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 chopsticks were easily cut from any wood. Secondly, it’s useful: you can’t take more food with chopsticks than you can chew.

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

So how do you hold Chinese chopsticks so that they don’t fall out of your hand and food doesn’t fall out of them?

The first thing you need to do is relax your hand. The little finger and ring fingers should be pressed together, and the middle and index fingers should be pulled forward slightly. The first Chinese chopstick must be placed in the hollow between the thumb and index finger and pressed tightly, while the lower part of the stick should rest on the third phalanx of the ring finger. The second Chinese chopstick must be placed so that it rests 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 using the middle and index fingers.

While eating, you cannot use Chinese chopsticks to prick food, pass food to other people, point at something, lick them, move them around the plate or table, squeeze them in your fist - this gesture is threatening. It is unacceptable to stick chopsticks into the rice, as this is traditionally done when serving food for the dead. After finishing the meal, Chinese chopsticks must be placed in front of the plate with their sharp tips to the left; chopsticks must not be placed on the plate or to the side of it.

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

The Chinese have breakfast early, mainly with rice water, to which other products are added. Lunch in China is at 12 noon. Most working Chinese eat at nearby cafes and restaurants during their lunch breaks. Dinner in China is also quite early by European standards - until seven o'clock in the evening. First courses familiar to Europe are served at the end of the meal, after cold and hot appetizers.

In China, it is believed that food is given to people by the sky, as a result of which the Chinese are not familiar with the concept of “snack”. Eating food is always regarded as a moment of familiarization with the culture of a nation. Dishes for the meal are selected so that liquid and soft foods predominate among them. The meal begins with the ingredients being placed on plates. First, 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 place a treat with his chopsticks into the bowl. Then they move on to rice, which they eat by mixing the top layer in a bowl with sauce. At the end of the meal, broth is served and tea again, but a little butter is added to it. It is this composition and order that is considered most favorable for digestion. First, 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 place a treat with his chopsticks into the bowl. Then they move on to rice, which they eat by mixing the top layer in a bowl with sauce. At the end of the meal, broth is served and tea again, but a little butter is added to it. It is this composition and order that is considered most favorable for digestion.

In appearance, Chinese chopsticks 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 chopsticks are painted and varnished, they are decorated with ornaments, inlaid with mother-of-pearl and metal...
The first thing you need to do is relax your hand. The little finger and ring fingers should be pressed together, and the middle and index fingers should be pulled forward slightly. The first Chinese chopstick must be placed in the hollow between the thumb and index finger and pressed tightly, while the lower part of the stick should rest on the third phalanx of the ring finger. The second Chinese chopstick must be placed so that it rests 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 using the middle and index fingers.