China.
Do they drink coffee in China?
This is my first question while researching ☕️
So far I found that-
The coffee consumption per capita in China is still well behind European countries’ and the US’ standards. In 2021, it was only 9 cups a year, but it is expected to reach 10 cups by 2023.
I found a fun recipe for Yuanyang tea, which is a popular drink in Hong Kong that combines sweet black milk tea with brewed coffee. Served hot or cold, Yuanyang tea the perfect morning pick-me-up or enjoyed as an afternoon tea time pleasure.
🌎🌍🌏🗺️As for my monthly study of each country, I don’t much concentrate on the political of these countries ~ other than to see how women are treated and the reading education; and typically I know both of these anyway. I focus on food, art, poetry, literature, holidays…. Religions and coffee, always coffee.
I always use the library for this challenge. It has been an interesting adventure in and of itself to see what is available and in what form for each country. It’s been very telling.
On I read, I’m quite excited for these books.
I’m especially excited for the cookbook, it is just beautifully stunning!
2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into matchstick-size pieces
1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
4 scallions, thinly sliced on a diagonal
2 cups (about 4 handfuls) fresh bean sprouts
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup aged tamari soy sauce
1 tablespoon toasted sesame oil, several drops
Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cook’s Note
Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market. Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
Coffee
Yuanyang Tea (Hong Kong Style Tea Brewed with Coffee)
Yuanyang tea is a popular drink in Hong Kong that combines sweet black milk tea with brewed coffee. Served hot or cold, Yuanyang tea the perfect morning pick-me-up or enjoyed as an afternoon tea time pleasure.
Ingredients
- 1/4 cup black tea leaves to make 4 1/2 cups (about 1 L) black tea
- 4 1/2 cups brewed coffee (about 1 L)
- 5-8 tablespoons sugar (depends on your preference for sweetness)
- 3/4 cup half and half (180 ml)
Instructions
- First brew your black tea leaves in 4 1/2 cups of water. While the tea is steeping, brew your coffee with your preferred method. Make sure both the tea and coffee are fairly strong!
- When the coffee and tea are ready, combine them in a large bowl or carafe. Stir the sugar into the coffee/tea mixture and add the half and half. Stir thoroughly and serve!
- This makes 8-10 servings depending on mug size. You can also serve this tea chilled or with ice!
