Great cities – like Hong Kong, Beijing and Shanghai – which never sleep, the unending Mongolian steppes, the Sacred Mountains, the Silk Road (travelled by Marco Polo in the 13th century and described by the Venetian explorer in his book The Travels of Marco Polo), the Kung Fu school of the Shaolin masters in the Province of Henan, the multicolored terracing for growing rice scattered all over the country (especially famous the rice fields of Longji, in the south). China is all this and more.
A huge country, where the biggest sculpture in the world (the Buddha carved in the rock in Leshan, in the Sichuan region) gazes imperturbably at almost one and a half billion Chinese working without pause in the streets, in the countryside, in factories in the south or in the luxurious casinos of Macao, all contributing to help China grow at an exponential rate and in recent years become the second largest and most powerful economy in the world.
Going beyond the clichés to discover the thousand varieties of Chinese cuisine
Rule number one: no generalizations. The dishes served in a Chinese restaurant outside China only represent a tiny part of the food universe of this people. Such a huge territory could hardly generate a single homogeneous gastronomic culture: instead it has developed an astonishing variety of delicious dishes perpetrating extremely ancient traditions in all the thousands of provinces spread across the nation. Still, certain ingredients can be found in nearly all the elaborate recipes found across China: chili pepper, bamboo, tofu, white rice and pork, offered in countless combinations with other tastes and textures.
For the Chinese people, cooking has an extraordinarily deep cultural significance, and while duck with honey is such a typical Beijing dish that it is known worldwide as "Peking Duck", Shanghai is famous for its shell food, particularly its steamed crabs. South China, whether in street food stalls or in traditional restaurants, is renowned for its multiple Dim Sum dishes (bundles of steamed rice pasta filled with meat or vegetables), while in Chengdu the most famous dish is the notorious Hot Pot, an ultra-chili-peppered boiling broth in which raw meat or vegetables are dipped.
At Expo Milano 2015, China expresses its gratitude to the earth which feeds the Chinese People
“Land of Hope, Food for Life”. China’s Theme for Participating in Expo Milano 2015 has been carefully chosen to express the gratitude which this nation feels towards the earth and its fruits, for its ability to feed its one billion and four hundred million people every day. The Asian Giant brings to Milan its millenary philosophy rooted in an awareness of humanity’s role as an integral and inseparable part of nature. At the same time, the Chinese Pavilion
contains many impressive examples of technological innovation, devices conceived to rationalize the use of its immense food resources in order to guarantee their fair distribution among its population, while also respecting the Planet where we all live.