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Chinese Food FYS 2012 KARJ

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Jennie Moderwell

on 17 October 2012

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Transcript of Chinese Food FYS 2012 KARJ

Chinese Food Exploring
the Art of
Chinese Cuisine History Eating Chinese
Food Eating Locally
in China What you find at the local chinese market... A Chinese 100 mile diet in Hangzhou Finding Local Ingredients fruits, vegetables, meat, chicken, seafood, bread, noodles, grasshoppers, dumplings pork, soy sauce, sugar, rice wine, white wine, ginger, green onions Fresh local food is available at street markets
Many people get food the same day they eat it Famous Chinese Chefs Ingredients always fresh
flavor and seasoning
ginger and garlic
soy sauce and oyster sauce
light soy sauce is dipping sauce
dark soy sauce seasons meats
oyster sauce seasons meats and vegetables
chinese eggplant, bok choy
soy bean spouts, snow peas
chinese dried mushrooms Techniques and Style Confucianism Symbolism in Chinese Food Taoism focus on health benefits of particular food
example ginger is a remedy for upset stomachs and colds Bibliography created standards for chinese etiquette
standards for appearance and taste
for example food must be cut into small bite size pieces The Influence of Philosophy
Art on Food Chinese Festival Food Chinese Food Story Many famous Chinese dishes have stories attached to them
that are as entertaining to diners as the dishes themselves
are satisfying to the taste buds In Hangzhou in East china’s Zhejiang Province, there is a well-known dish called Dongpo Meat. It is named after su Dongpo, a literary giant who lived about 900 years ago.The story is that when he was the prefectural governor of Hang zhou,he had a dam built across the West Lake.The lake was dredged and became a rich source of irrigation for the farmland,thus making it possible for the local people to have a bumper harvest each year. The dam is now known as the sudi Dam.

When the spring Festival arrived, many folks went to Su Dongpo’s home to wish him Happy New Year. They took along pork and wine to show their thanks. Su Dongpo accepted the gifts. But then he and the meat cooked in a special way and sent it on to the families of the people who had worked on the West Lake dredging project.The local people greatly praised su dongpo for this good deed and named the dish Dongpo Meat. One restaurant manager was very quick to capitalize on the name. When he saw how popular the dish proved, he asked his cook to prepare the meat in the same way. His business soon flourished. Of course, other restaurants began to copy him. Before long, Dongpo Meat was available in every restaurant in Hangzhou. Soon, Dongpo Meat ranked first on the list of local dishes. Even today, when people there hold a feast,Dongpo Meat is still often featured spring rolls = wealth fish = prosperity and wealth whole chicken =
unity sweets = sweet life in the coming year Dongpo Pork: Pork is boiled, then simmered for 2 hours
Chefs keep the fat on the pork dumpling on chinese new year's eve fish on even
of spring festival moon cake on
mid-autumn day spring rolls on
first day of spring The region around Hangzhou also grows Green and Oolong tea.
Chang, K.C. "Food in Chinese Culture." Asia Society. Asia Society, 2012. Web. 17 Oct. 2012. <http://asiasociety.org/lifestyle/food-recipes/food/meats/food-chinese-culture>.

"Chinese Food: History, Popularity, Healthy." Chinese Food Popularity. Houstin Chinatown Portal, 2005. Web. 13 Oct 2012. <http://www.chinatownconnection.com/chinese_food.htm>.

"Chinese Food Ingredients and Staples." A China Family Adventure. China Family Adventure, 2012. Web. 13 Oct 2012. <http://www.china-family-adventure.com/chinese-

"Chinese Poems." Google. Google, 2012. Web. 13 Oct 2012. <http://www.chinese-poems.com/>.

"Kaleidoscope - Food Culture." Chinese Dishes and Their Stories ï¼Dongpo Meat. Cultural China, 2007. Web. 17 Oct. 2012. <http://kaleidoscope.cultural-china.com/en/8Kaleidoscope9430.html>. They eat food fresh because it is hard to preserve in the humid climate Meals white rice and noodles are staples in all dishes
sweet and sour pork
gong boa chicken
ma po tofu
chow mein
peking duck peking duck ma po tofu
quick boiling
slow red cooking
gradual simmering baking
pan frying
stir frying
sauteing Wet Dry Yi Yin- Shang Dynasty
Chan Yan-tak-first chinese chef to earn 3 Michelin stars
Cecilia Chiang- Mandarin Resturant in San Fransico
Hu Sihui-Yuan Dynasty Cecilia Chiang chinese eggplant scalding Equipment mandarins or tangerines=luck Anderson, E. N. "Zhejiang (Chekiang) Cuisine." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 1. New York: Charles Scribner's Sons, 2003. 396-399. Gale Virtual Reference Library. Web. 15 Oct. 2012.

Photo Gallery: Street Foods. National Geographic, 2012. Web. 14 October 2012. <http://travel.nationalgeographic.com/travel/countries/street-food-photos/#/fried-shanghai-dumplings_8418_600x450.jpg>.

"Dongpo Pork (Recipe)." YeinJee's Asian Blog. 27 Feb 2008. Web. 14 October 2012. <http://yeinjee.com/food/dongpo-pork-recipe-1/>.
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