The 2008 Chinese milk scandal was another food safety incident. It involved infant formula, and other food stuff adulterated with melamine. The incident almost caused a global panic, since the adulterated products were not only sold in the mainland, but also exported to overseas markets, including Hong Kong. Again, some Hong Kong citizens put the blame on the mainland authorities concerned. The melamine-tainted milk products eventually affected people all over the world.

Thus, whenever the subject of “adulterated food” crops up, many people would immediately associate it with the Chinese mainland. But the recent scare over foods adulterated with industrial plasticizer may break this unfortunate stereotype. Recently, this harmful chemical has been detected in some beverages produced in Taiwan, causing health concerns among consumers in regions where Taiwanese beverages are quite popular. This occurred despite the fact that Taiwan boasts one of the most stringent food safety regimens. The plasticizer has since been detected in some Hong Kong food and medicines as well.

Worse still, in Germany, people have been warned not to eat cucumbers until tests can identify the source of a deadly E. coli outbreak. This outbreak is particularly nasty as young women have been struck down, suffering from symptoms including stomach cramps and severe diarrhea. The scare has spread across Europe, with 16 people so far having been killed. In many people’s minds, European countries have the strictest standards and checking procedures on their food safety. But the E. coli cucumber incident brought home the reality that it was not an effective defense against such an outbreak.

These diverse food safety issues from various parts of the world are ample evidence that food safety is not an endemic Chinese problem. In fact, food safety is not even directly related to the development level of a place, thanks, no doubt, to the connectivity of our age. If we do not maintain our vigilance, people’s confidence in food safety can be shattered instantly – even in a developed country.

The importance of food safety is undisputed. We absorb nutrition from our diet which has a central role to play in ensuring our health. What’s more, health statistics clearly indicate that our health is closely associated with the quality of food. Nowadays, we purchase food from markets, so the food safety there would be of key importance.

In my opinion, while commercially prepared food is usually safe, rare accidents do occur, however, things often go contrary to our wishes since we are the witnesses of a string of incidents of food safety problems happening in China, ranging from the industrial dye of tofu to the notorious melamine-tainted milk powder. So serious are the accidents that even some victims lost their lives. Rapidly, these series of incidents focused the national spotlight on the food safety in our daily life. Obviously, it is the certain kinds of illegal food additives that pose severe dangers to the general public.

Luckily, our government is very concerned about food safety. In recent years, it has passed laws and regulations on food safety and special offices were established to oversee the food safety problems. Also, as consumers, our efforts will be a good contribution to eliminate these problems, too. Only when food safety isn’t a troublesome thing any more, can we have a bright future.

There are a couple of driving forces, I would argue, behind this undesirable tide. First, in the course of the rapid economic evolution, we ignore moral education, giving rise to the rising rate of the problem. More importantly, the lack of adequate regulation and punishment on those illegal producers enforces the trend.

As Confucius instructed, it is better late than never. Prompt and strict measures should be taken to turn back this evil trend. The government should launch a massive moral campaign to educate all citizens and draw up tougher laws to crack down on those irresponsible corporations and prohibit them from entering the food industry again. I am firmly convinced that through our combined efforts we are bound to enjoy more risk-free foods in the days ahead.

Potstickers(Guotie, Peking Ravioli) Photo Recipe
Potsticker dumplings are pan-fried on the bottom and then steamed. It’s traditional to flip them over before serving so that the browned, pan-fried side is on top. (See also Perfect Potstickers

Gow Gees Recipe
The words Gow gee and jiaozi mean one and the same: Gow gee is simply the Cantonese romanization (representation) of the Mandarin jiaozi. However, gow gee recipes frequently call for the dumplings to be cooked by steaming or deep-frying instead of boiling. Wonton wrappers are an acceptable substitute for dumpling skins in most gow gee recipes.

Missed celebrating Valentine’s Day with your sweetheart? You get a second chance with The Lantern Festival. Falling on the last day of the Chinese New Year season, the Lantern Festival is traditionally a day for lovers. Learn more and try a recipe for Yuanxiao, the sticky rice dumplings that are served at Lantern festival celebrations. (Date: fifteenth day of the first Chinese lunar month).
Top Picks: Lantern Festival

3. Ching Ming – the Tomb Sweeping Festival – April 5, 2008
A gravesite picnic? Why not? The Tomb Sweeping festival is a time for families to honor the memory of their ancestors. Along with “tomb sweeping” – performing standard gravesite maintenance such as removing debris from the gravestones and replacing dead flowers – family members offer gifts of food, fruit and wine to the departed. After a formal ceremony, the food is shared among family members. Another tradition is to burn incense to ward off any evil spirits that may be lurking.
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4. Cheung Chau Bun Festival – May 12, 2008
Every year, Hong Kong’s tiny island of Cheung Chau holds a celebration honoring Pak Tai, the God of the Sea. The highlight of the three day festival involves a spectacular midnight race up steel towers that have been loaded with Chinese buns. (Date: the eighth day of the fourth lunar month).
Top Picks: Cheung Chau Bun Festival

5. Dragon Boat Festival – June 8, 2008
There are few sites more spectacular than a fleet of painted dragon boats racing toward the finish line, with a drummer in each boat hammering out the rhythm for the rowers to follow. The Dragon Boat Festival is China’s oldest festival. Find out more about this exciting event and learn how to make Zongzi, the sticky rice dumplings wrapped in bamboo leaves that are an essential feature of any Dragon Boat Festival celebration. (Date: fifth day of the fifth Chinese lunar month).
Top Picks: Dragon Boat Festival

6. Chinese Valentine’s Day – August 7, 2008
They may not celebrate with chocolate and flowers, but the Chinese have a day devoted to love. Learn more about the legend of star-crossed lovers Niu Lang and Zhi Nu, and try several romantic menus to celebrate the holiday. (Date: seventh day of the seventh Chinese lunar month).
Top Picks: Chinese Valentine’s Day
7. Hungry Ghost Festival – August 14, 2008
Even ghosts deserve time off. According to Chinese legend, every year ghosts are allowed to leave hell and return to earth for one month. Learn more in this feature by Barbara O’Brien, About.com’s Guide to Buddhism. (Date: fifteen day of the seventh Chinese lunar month).
Top Picks: Hungry Ghost Festivals
8. Mid-Autumn Mooncake Festival – September 14, 2008
When the autumn harvest moon is at its fullest, the Chinese celebrate by lighting colorful lanterns and enjoying delicious mooncakes. Learn more about the legends behind the festival and try some mooncake recipes. (Date: fifteenth day of the eighth Chinese lunar month).

Food plays a major role in any Chinese New Year celebration, from crescent shaped dumplings to round Nian Gao sticky rice cake with a sweet brown candy filling. Learn more about the symbolic significance behind foods that are especially popular during the Chinese New Year season.

Never cooked Chinese food before? To help you get started, here are easy Chinese recipes that will give you an idea of the tastes and flavors used in Chinese cooking, without having to buy a wok or other special equipment. All of the ingredients used are available in the ethnic or international section of most grocery stores.

How can you make sense of these conflicting claims? Given all the evidence, it is probably safe to plan on drinking four to five cups of green tea per daily. If you’re a real devotee, by all means drink more; but whether or not you’ll derive added health benefits remains to be determined by further research.

How to Brew a Cup of Green Tea

Producing the perfect cup of green tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavor, making the tea taste “grassy.” It’s particularly important not to overbrew green tea. While it’s best to follow the manufacturer’s instructions for each variety of green tea, here are some general instructions:

Use one tea bag, or 2 – 4 grams of tea*, per cup.
Fill a kettle with cold water and bring to a boil.
After unplugging the kettle, allow it to stand for up to 3 minutes.
Pour the heated water over the tea bag or tea, and allow it to steep for up to 3 minutes. If using a tea bag, remove the bag.
Allow the tea to cool for three more minutes.

New evidence is emerging that green tea can even help dieters. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Green tea can even help prevent tooth decay! Just as its bacteria-destroying abilities can help prevent food poisoning, it can also kill the bacteria that causes dental plaque. Meanwhile, skin preparations containing green tea – from deodorants to creams – are starting to appear on the market.

Harmful Effects?

To date, the only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. However, green tea contains less caffeine than coffee: there are approximately thirty to sixty mg. of caffeine in six – eight ounces of tea, compared to over one-hundred mg. in eight ounces of coffee.

Links are being made between the effects of drinking green tea and the “French Paradox.” For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.

Why don’t other Chinese teas have similar health-giving properties? Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being converted into other compounds that are not nearly as effective in preventing and fighting various diseases.