Other names the Chinese Crested is known as are:
• Chinese Edible Dog
• Chinese Ship Dog
• Chinese Hairless
• Chinese Royal Hairless
• Pyramid or Giza Hairless
• South African Hairless
• Turkish Hairless
The “crest” in its name refers to a copious shock of silky hair that graces the dog’s head.
The Chinese Crested is found everywhere, but has never reached great popularity. It has often been exhibited in circuses and carnivals as a “freak.” However, this little dog has many assets that go unrecognized.
There are two types of the Chinese Crested:
• Hairless
• With a full coat, which is called the Powderpuff
The Powderpuff is just about identical to the hairless except for the coat. The two are interbred and shown together. If you breed a hairless to a hairless or a Powderpuff to a hairless you can end up with either type or both types of puppies. Breeding a Powderpuff to a Powderpuff will always produce the Powderpuff type puppies.
Some authors claim the origin of the Chinese Crested is Africa. Others find its origin in Mexico or any of several other warm countries. The Chinese Crested is known to have been carried by trading ships from and to many different ports where it was bought and sold. Therefore, its origin is shrouded by sea tales.
The date of origin of the Chinese Crested is considered to be during the thirteenth century. Oriental countries concentrated on breeding miniaturized dogs, so the Chinese Crested ancestors probably include some of these small, hairless mutations.
The Chinese Crested originally enjoyed a pampered life with few duties except those associated with being a good companion. Very early in the development of the Chinese Crested breed it was probably used as a ratter on trading ships and was even sometimes eaten by human residents of these trading ships (how horribly awful to think of eating such a beautiful creature).
Personality
The Chinese Crested is said to be “a nimble and cunning playmate.” He is a vigilant and sensitive house dog. The Chinese Crested is a loving and obedient pet. He socializes well with other pets and is only a little cautious of strangers. The Chinese Crested is lively and active, but is rarely seen in agility contests. He is easily trained and should do well in obedience work.
Appearance
The Chinese Crested is fine-boned and graceful. He stands about 11 to 13 inches tall and weighs 5 to 12 pounds. He is athletic-looking and well muscled. The legs of a Chinese Crested are straight and strong. The Chinese Crested has a copious shock of silky hair that graces his head. Hair is absent over much of the remainder of its body except for tufts of hair on the tail and feet.
The Powderpuff has a flowing double coat of silky hair that covers its entire body. It is seen in any coat color or combination of colors.
Exercise Requirements
As with most toy breeds the Chinese Crested needs a minimal amount of exercise which can be obtained in your backyard.
Grooming
The Chinese Crested needs to be kept clean with frequent baths using a good shampoo followed by a moisturizer like baby oil or baby lotion. This routine is especially true for the hairless type.
The Powderpuff requires regular brushing and combing. The teeth need cleaning regularly.
You will need a good-quality bristle brush and a safety razor (to shave the face) for the Hairless variety. For the Powderpuff coat you will need a good-quality bristle brush, a wide-toothed comb and clippers.
The skin of the Hairless type responds well to frequent oiling by massaging baby oil or Nivea face cream into the hairless parts. This helps to keep the skin on the Chinese Crested Hairless type smooth and nicely moisturized.
The Powderpuff puppy requires frequent brushing with a bristle or pin brush particularly when the puppy coat changes to the adult coat, at which time daily grooming may be needed. The coat of a Powderpuff Chinese Crested should be brushed in layers with the lie of the coat.
After bathing, grooming and blow-drying, the face should be shaved using clippers (10 mm blade). Take a line from the outer corner of the eye to the ear and in a gentle curve from the ear down to the “Adam’s apple.” This cut is similar to the face of a Poodle. In the U.S. the Powderpuff face is not shaved. Finish off the entire body with a wide-toothed comb if desired. The comb will find any remaining tangles in the coat. Of note in the Chinese Crested is that the dog’s nails should be moderately long.
About The Author
Connie Limon. Visit us at http://www.abouttoydogs.com and sign up for our newsletters. About Toy Dogs is a guide to the selection and care of toy dog breeds. We feature articles, dog training resources, dog books, dog supplies and a toy dog breeder directory. Purchase a full page ad with up to 3 pictures, a 12 picture video, and advertising in our newsletters for one year at the rate of $25 per year.
Food From The Different Regions Of China
It’s easily one of the world’s favorite foods. No matter where you are, someone you know is bound to suggest, “Hey, let’s do Chinese.” For decades, Chinese food meant one thing – Cantonese cuisine. It was the style of Chinese cooking with which most of the world was familiar – the appetizers and roasted meats and delicate sauces that blend vegetables and spices in a perfect marriage of flavors. But Chinese food is far more than just the Cantonese cuisine. There are four major styles of cooking across China, and several more subdivisions to divide them even further.
Cantonese is the most well-known and popular of the Chinese regional cuisine styles. Cantonese chefs specialize in delicate sauces and roasted meats, in steamed and stir-fried dishes with vegetables that are as carefully chosen for appearance and appeal to the eye as to the palate. Steamed rice is a staple of Cantonese cuisine, and is the base of most meals. Every vegetable is sliced to best show off its color and shape, even in a stir-fry or sauce. One of the more enduring and widely enjoyed traditions of Cantonese cooking is ‘dim sum’ – ‘little hearts’. In many cities, both in China and in other countries around the world, you’ll find little dim sum shops tucked beneath stairways and in storefront shops. They serve tea and the delicious savory and sweet little dim sum pastries to businessmen and afternoon shoppers.
Szechwan cuisine has grown in popularity over the last few decades. Most famous for searingly spicy foods like Kung Pao Chicken and Double Cooked Spicy Pork, Szechwan cuisine is a distinct style of cooking that is native to the landlocked mountainous center of China. The pungent flavors of ginger, fermented soybean, onions and garlic characterize much Szechwan cuisine, but there are also more subtle dishes that rely on the interweaving of texture and flavor. The typical cooking methods include frying, frying without oil, pickling and braising.
Hunan cuisine is the most well known of the several regional Chinese cuisine styles from Zheijiang region of China. It is characterized by thick, rich sauces and complex pungent flavors. Typical ingredients include scallions, chili and pepper. A popular favorite dish in the Hunan style is Pepper Chicken, with small chunks of succulent chicken qui
1000
ck-fried with black pepper and onions.
Shangdong cuisine is characterized by its emphasis on fresh ingredients in combinations that emphasize the flavor, aroma, color and texture of each ingredient. The Shangdong regional cuisine is known for delicate flavor combinations that are surprisingly pungent. Garlic and scallions are frequent ingredients, as are seafood, fresh vegetables and shoots. The soups are either thin and clear with a light flavor, or thick and pungent, rich with cream and spices. One of the most famous dishes from the Shangdong area, Bird’s Nest Soup, is typically served at major affairs of state.
While these are four of the main styles of Chinese regional cuisine, there are a number of others worthy of note. Fujian and Jiangsu Cuisine both focus on seafood and shellfish, accompanied by fresh vegetables. Fujian cuisine blends sweet, sour, savory and salt flavors in magical combinations. Jiangsu cuisine is light, fresh and sweet, and is characterized by its elegant presentation. More than any other style of Chinese regional cuisine, it emphasizes appearance as an important part of the appeal of a meal.
China is a complex country, with many smaller nationalities and regions within its borders. Most have typical styles of cooking that are starkly different than those of other regions around them. It is, however, a nation whose love affair with food has produced some of the most complex, rich, delicate and delicious dishes ever created.
By: Garret Wong
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