Introduction

Malaysia is one of the few countries in the world in which you can find many different types of food. You can love some feed and hate others you will always find something that you will appreciate. In Malaysia, there is diversity in its people, diversity in its cultures so there are a great number of types of food. Principally, you will find three different cultures of food in Kuala Lumpur, the capital of Malaysia. These three typical foods are Malay, Chinese and Indian. As a Malaysian can be Malay, Chinese or Indian, Malaysian food can be Malay, Chinese or Indian. And the result of this mix of cultures is that some foods are common in more than one typical cuisine. For example, Nasi Lemak which originated from the Malays is now commonly cooked by the Chinese as well.

China Food

In China, eat means much more than simply fill a stomach, the food is always charged with significance and meaning. Each dish on the table has its own interpretation: oranges and chicken to wish good luck and good incomes, and the fish wealth, chestnuts, higher incomes, and the soy cheese, hoping to get rich. The newlyweds eat sweet dumplings made of glutinous rice flour and hope to make their wedding experience a smooth and harmonious, and on their wedding bed, there are nuts, dates, sweets and oranges left by their parents who wish the newlyweds give birth to a son as soon as possible.

Chinese habits during the meal

The table
The roundtable is best suitable because permits at guests to be at the same distance of dishes which are situated at the middle. Furthermore, taking in the same time on the table this permits to choose easier what they like, everyone can associate flavors as he wants.
In china, the guest has to use pecking foodstuffs take in dishes share.


The place setting
- Daily place setting
A bowl in which they eat, a pair of chopsticks placed in the right side and a spoon resting on its back and place and the right side too. There is also a small plate often placed under the bowl which is used to put the spoon when those has been used or put those chopsticks to take a break. Moreover, it’s also used to collect waste.

- Celebrations place setting
As the daily place setting, the bowl and saucer are mandatory.
A bowl for the rice and another for soups may be on the left side. A plate to collect waste, one cup at alcohol and possibly a tea cup will be placed in front of the diner, on the other side of the bowl.

Table tissues: the custom is that there are hot tissues and often scented repeatedly in particular after the tasting of greasy something or when we need to eat with fingers.

The seating
- The pride of place facing the entrance to the dining room and, if possible, facing south.
- The honor is attached to age, the degree of kinship and social standing rarely sex.
- The tradition wants to women are one side of the table and men on the other side. But, it’s quite common to alternate women and men as in Western areas.

Chinese habits during the meal

The use of chopsticks
We have to hold our chopsticks by their middle part. It’s the most convenient way. If we hold it too far above this part is considered arrogant, affected, while those who hold it below are considerate as cur. Moreover, it’s inappropriate to support the ends of chopsticks on the table to equalize it or suck its when don’t carry food. Chinese practice is to carry a bowl of rice to the lips and propel the rice in the mouth.

Time to start
All actions of the meal have to inaugurate by the person higher up. Thus, guests have to wait until the guest of honour take his chopsticks before take theirs which he picks a bite to eat or drink a sip of alcohol before to do the same thing. They don’t begin to serve food if their neighbours haven’t taken their chopsticks or eat anything until they are busy not to use.
Drinks
Generally, Chinese don’t drink during a regular meal home because their food is hydrated enough as soups. Tea is the drink which is much drunk; it is used for its digestive and decongestant. The beer and rice wine are the beverages rather festive, reserved for major events.

Celebration meal
It is closest to Western meal because dishes are served one after the other, they eat rice only in the end of meal and they drink alcohol all times. The number of dishes is more important because there is a dozen to twenty.

Particular dishes for a particular event…
The New Year cake made of glutinous rice flour, flavoured with red bean or longan and is steamed and cut into slices that are fried.
The block imperial spring rolls are small pancakes made from wheat flour or rice containing vegetables and meat cut into strips. It is the source of a picnic that takes the cemetery at All Saints Chinese.

China: an impressive variety of vegetables and dishes

There are eight major regional cuisines which are often grouped into four major families by geographic location and climatic conditions. It’s said that the South is sweet, the North is salt, the east is sour and the West is spicy. The coastal regions of North-East (Shandong), Southeast (Jiangsu, Anhui and Zhejiang) and South (Fujian, Guangdong) and the interior region of the Southwest (Hunan and Sichuan).

The North-East

After the Song Dynasty, Shandong cook became a representative cook of the North. Under the Ming and Qing dynasties, entered in the Court and was regarded as main kitchen, exercising a great influence in the regions of Beijing, Tianjin and north-eastern China. The people of North East are known to love strong flavors like garlic, vinegar and soy sauce. The cook is rich and generous; there is a dominant presence in wheat (cakes, buns, dumplings…). Mutton is associated with garlic and balsamic vinegar. The North cook, due to poorness soils, is composed of Peking duck, wheat rice and Mongolian fondue and is characterized by dishes flavored, tender and delicate. Its specialties are particularly refined and clear soup or milk and fragrant soup. In the north, we will find flat bread and noodles made from flour. Shandong cuisine is also distinguished from most other cuisines of China through its use of seeds like millet, wheat, oats and barley. These seeds are often served with boiled or porridge, or ground and steamed, or in a variety of breads.

The Southeast

In the Southeast, vegetables (bamboo shoots, bean sprouts lotus root…), fish and freshwater crustaceans are particularly appreciated. The dishes taste fragrant, fresh and light are enhanced with ginger, vinegar and rice wine. It’s known for its use of wild game and herbs, from the land and sea.

Specialties:
Chicken livers sauté with spices.
Sliced fresh water eel sauté.
Turtle candy.