Chinese Traditional Clothing: Cheongsam

Cheongsam

The cheongsam is a body-hugging one-piece Chinese dress for women, also known in Mandarin Chinese as qipao (旗袍; pronounced [t͡ɕʰǐ pʰɑ̌ʊ̯] Wade-Giles ch'i-p'ao), and Mandarin gown in English. The stylish and often tight-fitting cheongsam or qipao (chipao) that is best known today was created in the 1920s in Shanghai and made fashionable by socialites and upper class women.

Cheongsam History

The history

Qipao / Cheongsam is an elegant type of Chinese dress. This close－fitting dress with a high neck and the slits on the sides, comes from China's Manchu Nationality.

Variation through history

When the Manchu ruled China during the Qing dynasty, certain social strata emerged. Among them were the Banners (qí), mostly Manchu, who as a group were called Banner People (旗人 pinyin: qí rén). Manchu women typically wore a one-piece dress that retrospectively came to be known as the qípáo (旗袍, Manchu: sijigiyan or banner gown). The generic term for both the male and the female forms of Manchu dress, essentially similar garments, was chángpáo (長袍). The qipao fitted loosely and hung straight down the body, or flared slightly in an A-line. Under the dynastic laws after 1636, all Han Chinese in the banner system were forced to wear a queue as did all Manchu men and dress in Manchu qipao instead of traditional Han Chinese clothing (剃发易服), under penalty of death (along with the July 1645 edict (the Queue Order) that forced all adult Han Chinese men to shave the front of their heads and comb the remaining hair into a queue, on pain of death). However, the order for ordinary non-Banner Han civilians to wear Manchu clothing was lifted and only Han who served as officials were required to wear Manchu clothing, with the rest of the civilian Han population dressing however they wanted. Until 1911, the changpao was required clothing for Chinese men of a certain class, but Han Chinese women continued to wear loose jacket and trousers, with an overskirt for formal occasions. The qipao was a new fashion item for Han Chinese women when they started wearing it around 1925.

The original qipao was wide and loose. It covered most of the woman's body, revealing only the head, hands, and the tips of the toes. The baggy nature of the clothing also served to conceal the figure of the wearer regardless of age. With time, though, the qipao were tailored to become more form fitting and revealing. The modern version, which is now recognized popularly in China as the "standard" qipao, was first developed in Shanghai in the 1920s, partly under the influence of Beijing styles. People eagerly sought a more modernized style of dress and transformed the old qipao to suit their tastes. Slender and form fitting with a high cut, it had great differences from the traditional qipao. It was high-class courtesans and celebrities in the city that would make these redesigned tight fitting qipao popular at that time.[3] In Shanghai it was first known as zansae or "long dress" (長衫—Mandarin Chinese: chángshān; Shanghainese: zansae; Cantonese: chèuhngsāam), and it is this name that survives in English as the "cheongsam".

The Chinese apparel Qipao became popular among ladies of the royal family in the Qing Dynasty. At that time, Qipaos were fitted loosely and were so long that they would reach the insteps. Usually, they were made of silk and the whole dress was embroidered, with broad lace trimmed at the collar, sleeves and edges.

In the 1920s, Qipao / Cheongsam became popular throughout China. With the influence of Western dress styles, the Cheongsam underwent a change. The cuffs grew narrower and were usually trimmed with thin lace. The length of the dress was shortened as well. This new adaptation allowed the beauty of female body to be fully displayed.

In the 1930s, wearing a Qipao / Cheongsam became fashion among women in the whole of China. Various styles existed during this period. Some were short, some were long, with low, high or even no collars at all.

Starting from the 1940s, Cheongsams became closer-fitting and more practical. In summer, women wore sleeveless dresses. Qipaos of this period were seldom adorned with patterns.

The Asian clothing Qipao became standard female attire until the 1960s. Following Western fashion, the tailors raised the hem, even to above the knee, so that the "long" was long no longer. In the West, during the sexual revolution of the 1960s the style was deemed something oppressive, like the Victorian bodice.

In Western popular culture, the qipao became synonymous with the 1960 movie character Suzie Wong and the sexual objectification of women.

Today, with its variety of styles, the sexy Chinese style dress Qipao / Cheongsam shows its charm at many markets. More and more women in China appreciate its beauty. For instance, when wives of China's diplomats attend important social gatherings, the Qipao is their first choice among dresses. Also a lot of Chinese brides choose a Qipao as their famous Chinese wedding dress. In fact, quite a number of influential people have suggested that Qipao / Cheongsam should become the national dress for women in China. This shows that the Cheongsam remains a vibrant part of Chinese culture.

Wearing a Qipao nowadays has turned into something of a vogue, both at home and abroad. Due to its elegance and classical looks the Qipao becomes a source of inspiration for fashion designers. World-renowned brands like CD, Versace, and Ralph Lauren have all cited some Qipao elements in their designs. Many foreign women are eager to get themselves a Qipao should they visit China. Chinese fashion Qipao is no longer a garment particular to Chinese women, but is adding to the vocabulary of beauty for women the world over.


Cheongsam Product Show

Delicious Chinese food: Spring roll

Spring roll

Spring rolls are a large variety of filled, rolled appetizers or Dim Sum found in East Asian and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll'). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture.

How to make chinese spring roll

DIRECTIONS

Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.

Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.

Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.

Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don’t let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.

Delicious Chinese food: Ma-Po Tofu

Mapo doufu (or "mapo tofu") is a popular Chinese dish from China's Sichuan province. It consists of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.

How to make mapo tofu

PREPARATION

Step 1

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Step 2

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Step 3

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Step 4

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Chinese Food for Tofu

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Tofu originated in Han dynasty China some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea[when?] and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

How to make tofu

Tofu is great in so many recipes and easy to make. Along the way you will also make soy milk and have some okara left over. Okara is basically just bean pulp but it is great in breads, burgers, or cookies.

Step 1: What you will need.
Ingredients:
You'll need water, 3 cups of dry soy beans and 2 TBSP of Epsom Salt. As an alternative to the Epsom Salt, you may use 75ml of lemon juice. Most of the nicer grocery stores will have the soy beans and you can find Epsom Salt at the pharmacy. 
Equipment:
Food processor or blender, 2 large pots, 1 colander, 1 strainer, and a mesh bag. Instead of the mesh bag you could also use a few layers of cheesecloth. 

*Also note this recipe works doubled.

Step 2: Soak and Blend
Soak 3 cups of dry soy beans over night in the refrigerator. 
RInse the soaked beans and discard any discolored ones if you spot any.
Blend a little at a time with enough water to cover the beans. 
Add the processed beans to your largest pot with 12 cups of water.

Step 3: Stir and Simmer
Stir frequently and simmer for about 20 minutes. This will foam up a bit so be careful not to let it boil over. 

Step 4: Strain Out Milk
Strain into your second pot. Use a spoon to press out as much of the milk as you can. The liquid is soy milk. The solids are okara.
I usually take out a jar or two of soy milk at this point and continue making the rest into tofu.

Step 5: Coagulate
Heat the soy milk back up to around 180 degrees. 
Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water.
(Alternatively you could use 75ml of lemon juice.)
Remove from heat and gently stir together.
In about 5 to 10 minutes the curds will separate.

Step 6: Add to Mold
Your colander with a mesh bag or cloth makes an excellent mold. Skim out curds and pour into mold.
Press down with a small plate and heavy object.
Leave for about 20 minutes.

Step 7: Finished

That's it! You are left with a nice slab of tofu, some soy milk and quite a bit of okara. It gets easier every time.

Chinese Food for Jiaozi Dumplings

Jiaozi are a kind of Chinese dumpling, commonly eaten across Eastern, Central, Southern and Western Asia. Though considered part of Chinese cuisine, jiaozi are often eaten in many other Asian countries.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton, jiaozi have a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin and are usually served in broth. The dough for the jiaozi and wonton wrappers also consist of different ingredients.

How to make dumplings

It is no coincidence that in Chinese, the word for "family" (jia) is the same as the word for "home"; home is a central part of family life in China. Parents, children, mothers-in-law, grandparents, and other family members often all live together for generations, taking care of one another. Jiaozi, or classic Chinese dumplings, is a dish that celebrates this supportive community. Often made at holidays, these labor-intensive dumplings are prepared in an assembly line, with the greatest to the least in the family all having a hand in their production. 

The process starts when wheat dough is kneaded, rolled flat into teacup-size circles, and stacked as dumpling wrappers. The next person in the line spoons a pork or vegetable filling (depending on the recipe) in the center of each wrap before passing them on to the "crimper." My first experience making jiaozi was at the house of one of my professors, Mr. Zhang. Having been invited to dinner, I was surprised when Mr. Zhang put me to work in the kitchen. I was the "crimper," charged with folding and crimping the edge of the dumpling wrappers to form plump, sealed pockets of goodness ready to be thrown into a boiling pot. That night, in the room full of brothers, sisters, cousins, and grandparents who were not my own, all of us working together to make jiaozi, I felt more like family than simply a guest in the Zhang home. Invite your friends and family over and put them to work. We like to make more dumplings than we can eat and freeze the extra for later. 


If you throw all the freshly made dumplings into a plastic bag, they will freeze stuck together into one giant block of dumplings. To avoid this, first spread out the uncooked dumplings on a lightly greased baking sheet, taking care that they do not touch each other. Place the sheet in the freezer for about 30 minutes. Then throw all the dumplings into a large resealable plastic bag and store in the freezer. When you are ready to eat them, do not defrost the dumplings, but cook them frozen exactly like you would fresh dumplings—just add 3 minutes to the cooking time.