Pizza—a farm Have you ever seen a pizza tree? A pizza bush? Slices of pizza planted in a garden? Yet pizza is a food made up of products grown in M Your students will learn about the history of a food they care They will find out how each of its ingredients can be grown on Michigan’s What we see in the field ends up as steaming hot slices of a food that almost everyone Students will learn about the diversity of Michigan crops and how crops are produced， processed， delivered and made into the ingredients of They will learn about the geographic area crops are grown They will learn about the profession of This unit introduces the importance of agriculture in MCHICKEN IN SWEET AND SOUR SAUCE Iogredients: 2 chicken legs， about 11/3 1b ; 1 tbsp shredded ginger; 2 spring onions，shredded;1/2 egg Marinade: Dash of sesame oil and pepper;1/3 tsp salt Thickening: 3 tbsp red vinegar; 3 tbsp water;11/2 tbsp tomato sauce; 21/2 tbsp tomato sauce; 21/2 tbsp sugar ; 1 tsp mung bean flour; 1/4 tsp salt Method: Wash， wipe and chop chicken legs into Marinate for 20 Blend egg with 2 tbsp of mung bean Add in chicken and mix Heat up enough oil in frying pan or Add in chicken gradually and deepfry until D Saute ginger with 1 tbsp of Pour in thickening and bring to Add in Mix Dish Sprinkle with spring * Red vinegar is Zhejiang
Saying， "a society prosperity well-clothed， our country's food culture， exquisite， profound traditional culture is an important Food is the core of the system of China's staple food with rice and In addition， millet， corn， potatoes， sweet potato and buckwheat， various beans also holds a Besides rice， steamed buns， noodles as various pasta， and rich and colorful porridge， bread and ever-changing snacks make people table rich and Saying， "a society prosperity well-clothed， our country's food culture， exquisite， profound traditional culture is an important Food is the core of the system of China's staple food with rice and In addition， millet， corn， potatoes， sweet potato and buckwheat， various beans also holds a Besides rice， steamed buns， noodles as various pasta， and rich and colorful porridge， bread and ever-changing snacks make people table rich and
Eight Regional VariationsFor most foreigners， “Chinese food” usually implies a lot of deep-fried， strong-flavored and greasy dishes that all taste However， for Chinese people， “Chinese food” is a concept as useless as “German beer，” because， like Chinese culture in general， Chinese food is extremely China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods， each with quite different but fantastic and mouthwatering Because China's local dishes have their own typical characteristics， Chinese food can be divided into eight regional cuisines， the distinction of which is now widely Certainly， there are many other local cuisines that are famous， such as Beijing Cuisine and Shanghai C Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine， Shandong cuisine， clean， pure and not greasy， is characterized by its emphasis on aroma， freshness， crispness and Shallots and garlic are frequently used as seasonings so Shandong dishes taste Soups are given much emphasis in Shandong Thin soups are clear and fresh while creamy soups are thick and taste Jinan chefs are adept at deep-frying， grilling， pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour Sauce Sichuan CuisineSichuan Cuisine， known more commonly in the West as “Szechuan，” is one of the most famous Chinese cuisines in the Characterized by its spicy and pungent flavors， Sichuan cuisine， with a myriad of tastes， emphasizes the use of Pepper and prickly ash are always in accompaniment， producing the typical exciting Garlic， ginger and fermented soybean are also used in the cooking Wild vegetables and meats such as are often chosen as ingredients， while frying， frying without oil， pickling and braising are used as basic cooking It can be said that one who doesn't experience Sichuan food has never reached C Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Water-Boiled Fish; Tasty and Spicy Crab; Twice Cooked Pork; Mapo Tofu Guangdong (Cantonese) CuisineTasting clean， light， crisp and fresh， Guangdong cuisine， familiar to Westerners， usually has fowl and other meats that produce its unique The basic cooking techniques include roasting， stir-frying， sauteing， deep-frying， braising， stewing and Steaming and stir-frying are most frequently used to preserve the ingredients' natural Guangdong chefs also pay much attention to the artistic presentation of their Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet; Dim Sum (a variety of side dishes and desserts) Fujian CuisineCombining Fuzhou Cuisine， Quanzhou Cuisine and Xiamen Cuisine， Fujian Cuisine is renowned for its choice seafood， beautiful color and magical tastes of sweet， sour， salt and The most distinct feature is their "pickled " Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon's Body and Phoenix's tail Huaiyang CuisineHuaiyang Cuisine， also called Jiangsu Cuisine， is popular in the lower reaches of the Yangtze R Using fish and crustaceans as the main ingredients， it stresses their Its carving techniques are delicate， of which the melon carving technique is especially well Cooking techniques consist of stewing， braising， roasting， and The flavor of Huaiyang Cuisine is light， fresh and sweet and its presentation is delicately Typical menu items: Stewed Crab with Clear Soup， Long-boiled and Dry-shredded Meat， Duck Triplet， Crystal Meat， Squirrel with Mandarin Fish， and Liangxi Crisp Eel Zhejiang CuisineComprising local cuisines of Hanzhou， Ningbo， and Shaoxing， Zhejiang Cuisine is not It wins its reputation for freshness， tenderness， softness， and smoothness of its dishes with their mellow Hangzhou Cuisine is the most famous one of the Typical menu items: Sour West Lake Fish， Longjing Shelled Shrimp， Beggar's Chicken Hunan CuisineHunan cuisine consists of local cuisines of Xiangjiang Region， Dongting Lake and Xiangxi coteau It is characterized by thick and pungent Chili， pepper and shallot are usually necessities in this Typical menu items: Dongan Chicken; Peppery and Hot Chicken Anhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and Often ham will be added to improve taste and candied sugar added to gain Typical menu items: Stewed Snapper; Huangshan Braised Pigeon
