Chinese Breakfast-ISYS100

Chinese Breakfast

This video will introduce two types of Chinese breakfast in Sydney restaurant. The first part of this video shown  Phoenix Restaurants which is one of the most popular Chinese restaurants in Sydney. Rhodes Phoenix opened its doors in July 2006. it’s the newest and largest restaurant in the Phoenix group.Situated in the heart of Sydney’s burgeoning inner west in one of the southern hemisphere’s largest shopping complexes, this latest edition can cater for all types and sizes of group.The scale is bold, the style sophisticated, providing the perfect complement to a bit of retail therapy for locals and day-trippers alike.(Phoenix Restaurants)

Justin, Keaton, and Tina together went to the restaurant in order to try the divaricate of Yum-Cha breakfast. when we arrived Rhodes shopping center, there are lots of people stand in front of the restaurant. that's amazing and so popular!!! we were waited half an hour to get a table. look around, people look happy and expecting. anyway, we are so satisfied the breakfast and  other food.

on the other hand, Ivy and Felix went to Chatswood to looking for preferring the restaurant which is Master Yang. This small shop sells lots types of Chinese traditional food as well as breakfast such as baozi, jianbingguozi, soy milk and others. ivy and Felix they told us the shop is great! They bought three more Master Yang to give us, we are so thankful for that. It looks like a special wrap, but it crisper. ok, this is our last short meeting for taste Chinese breakfast. 

Furthermore, we made a video for this meeting. At the end, there is the short explanation of each member's contributions to our video.

Idea--Justin, Keaton, Tina, Ivy, Felix

Shot--Tina, Felix, Ivy

Editor--Justin& Keaton, Ivy & Felix

Distributed, website editor, copywriter--Tina

https://youtu.be/sUD35OoDa-I

Thanks for reading our blog

ISYS100 GROUP for Chinese Breakfast.

01/11/2016

Spring Rolls

Spring Rolls

It is a dish especially popular in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc. Read more about Spring Rolls.Spring rolls are a Cantonese dim sum of cylindrical shape. The filling of spring rolls could be vegetables or meat, and the taste could be either sweet or savory. After fillings are wrapped in spring roll wrappers, the next step is frying. Then the spring rolls are given their golden yellow color.

by Yefeng Hu

15/10/2016

Noodle& You Tiao

Noodle& You Tiao

A bowl of noodle soup with a meat of your choice and veggies.

Take away Beijing noodles with salty peanuts

It takes a few seconds to prepare it. Among Chinese the most popular is a beef noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles perfectly spiced.

Morning noodle soup

You tiao.

Morning You tiao

You tiao (oil strip) are deep fried bread sticks made of dough and served hot as an accompaniment for rice congee or soy milk. Warning – they are super oily!

You tiao ready to eat

by Qinyu Zhang

14/10/2016

Tofu Pudding

Tofu Pudding

Tofu pudding is a popular Chinese snack made with very soft tofu, which is made from raw beans.

Flavors of tofu pudding vary by region. In the north, people like to have salty tofu pudding with soy sauce or salt, or with meat. However, in the south, people prefer the sweet version with ginger and brown sugar syrup.

by Yefeng Hu

14/10/2016

Chinese Tea Culture

Chinese Tea Culture

Drinking tea：Tea is taken as a beverage to quench thirst.

Tasting tea: The quality of the tea is judged by the color, fragrance and flavor of the tea, the water quality and even the tea set. When tasting tea, the taster should be able to savor the tea thoroughly.

Tea art: While drinking attention is paid to environment, atmosphere, music, infusing techniques and interpersonal relationships.

The highest ambit-- tea lore : Philosophy, ethics and morality are blended into tea activity. People cultivate their morality and mind, and savor life through tasting tea, thereby attaining joy of spirit.

Chinese tea lore is several hundred years, possibly even thousands of years, older than that of Japan. It is said that Chinese tea lore places an emphasis on spirit and makes light of form. Tea lore had different representations at different historical periods. Teas are also various, but all embody the tea spirit of “clearness, respect, joy and truthfulness”.

BY Yefeng Hu

15/10/2016

Steamed Glutinous Rice

Steamed Glutinous Rice

Rice dumplings are made of steamed glutinous rice wrapped in bamboo leaves. They can be bought at street stalls and have a variety of tasty fillings, including the sweet flavor of red bean paste, egg yolk, and lotus seeds, or the salty flavor of fatty pork and chestnuts. Zongzi are especially popular as a festival food and are frequently eaten during the Dragon Boat Festival. Learn more about Rice Dumplings.

Glutinous rice balls don't need to be wrapped in bamboo leaves. Usually, the vendor will make them for you according to your requirements and tastes.

BY Yefeng Hu

14/10/2016

Small Steamed Bun

small steamed bun

Today, my breakfast is Xiaolongbao, or "small steamed bun", is a type of traditional stuffed bun popular in Shanghai, Wuxi, Changzhou and other places in the south of the lower reaches of the Yangtze River. The buns are usually steamed in specially-made small bamboo steamers, hence the name.

The nice-looking buns are small in size, with a thin dough skin and lots of filling.  

The buns are also filled with soup, tasty and refreshing. The skin is made of flour dough and it is so thin that a freshly steamed bun looks semitransparent. The skin is elastic but will not stick to your teeth. There are various types of fillings, with pure pork being the most popular choice. Sometimes, crab meat, crab yolk or shrimp balls are added into pork as the filling. Whatever filling it may be, tasty soup must be added to give a unique taste to the buns. Otherwise, the buns would not be qualified for being Xiaolongbao.

The steaming of Xiaolongbao is also special. First of all, you need to apply some oil to the steamer; then put some vegetable leaves or pine needle in the steamer before applying more oil to the leaves or pine needles. Then put in the buns and steam for seven or eight minutes. When ready, the buns will not stick to the steamer but taste delicious and fresh. 

When served onto the table, the buns are best to be eaten while they are hot. They’ll taste even better and less oily after a dip in the vinegar with ginger slivers.

By yinyuan zhou

14/10/2016