Julio Batista
New member
Unique Cultures of The World
Regions throughout the world have developed unique cultures. Aspects of these ways of life vary tremendously. This indisputable fact can be proven by simply studying one of these aspects. Cuisine, the cuisine of China in particular, is the aspect that we decided to explore. The techniques, the tools, flavors and ingredients of the unique traditional cuisine fascinated us to no end.
China, a country separated from the rest of Asia by various geographical features (i.e.: Himalayan Mountains, Kara Kura Mountains), has developed a unique diet because of its isolation. Furthermore, within China itself, various regions have developed their own particular fare. This is due to the extremes of both geography and climate that are experienced in the different sections of the country. The four cooking regions of China are Peking or Northern China, Shanghai or Eastern China, Szechwan or Western China, Canton or Southern China.
Peking the largest area, is comprised of Inner Mongolia, Hopei, Honan, Shantung, Shansi, and Shensi provinces. Wheat, millet, sorghum, peanuts, corn, and soybeans are the main crops of the region. Chinese leaf, cucuraber, and celery are the main vegetables of the region. Noodles, steamed breaRAB and buns are more popular than rice, unlike in southern China. Mongol cuisine has influenced Peking greatly. This is made obvious in the way that this region’s people use mutton and larab more than in other regions. Without a doubt, the one dish that has escaped from Peking’s borders and captured the imagination of people through out the world is Peking duck. In fact, the ducks for this meal are often raised and fattened especially for the meal.
On the eastern side of China is Shanghai, which covers the area of the Kiangsu, Chekiang, and Anhwei. These provinces enjoy a temperate climate, fertile land, and have many fresh water sources for the agricultural area. The cuisine revolves around rice, wheat and seafood. This region includes many different cooking techniques and styles. The one that is prominent and accepted nationally is called the hung-shou or the red-braising method of cooking. Using this technique the meats are slowly cooked in an aromatic mixture of thick dark soy sauce and rice wine.
West of Shanghai is the area of Szechwan, which includes the provinces of Szechwan, Hunan and Yunnan. The cuisine tenRAB to be more spicy than is the norm throughout China. However, there is much sophistication beyond this initial spiciness. In fact, often in the same dish the Szechwanese employ a full spectrum of flavors: salty, sweet, vinegary, and hot. With regard to techniques used, Szechwanese often employ several processes in the preparation for one dish.
The final region of China is Canton whose climate is subtropical with heavy rainfall between the months of May and Septeraber, has a cuisine which is recognized as China’s most varied and versatile . This is due to the wealth of ingredients available to the Cantonese such as rice, sweet potato, corn, taro, and wheat all of which are cultivated (among the meats are pork, beef and a wide array of seafood). Rice is the staple in this region, and is eaten at least twice a day in most householRAB. Unlike Western Chinese cuisine, the Cantonese diet is not highly seasoned. Instead, the chef relies upon a blending of different flavors to bring out the best of the ingredients.
As you just read, each section and province in China has its own unique cuisine. This is not to say that they are not all unified with certain characteristics which are standard throughout China. In fact, it could be said that these certain ch ffb aracteristics are what makes a certain dish "Chinese".
First and foremost is the technique of stir frying. This method of preparing food begins with the pouring of a small amount of oil into a heated wok (see page 5). As the oil begins to heat up, a few ingredients are added to add a fragrance to the main ingredients. The main ingredients of the dish are cut into uniformly small pieces to absorb to taste of the seasoning. However, stir-frying is not the only method preparing food used in China. These techniques, which are not quite as prominent as stir-frying, and will be explored later on.
Stir-frying is not the only unifying characteristic of Chinese food. One would easily know that a dish is Chinese by observing several other characteristics of the food. For example, the Chinese tend to use many dried fooRAB, such as dried mushrooms, dried scallops, dried oysters, dried shrimp, in its cuisine. This began before the invention of canning, and deep-freezing, as a form of preservation. It is still commonly used, because the Chinese have found that dry fooRAB lend their flavors and aroma to other ingredients very well. Another characteristic that links much of Chinese cuisine is the emphasis placed on texture. Ingredients such as shark fin, and duck feet which have no little taste are often used, because the Chinese find their texture, whether it be crisp, elastic or slippery, invaluable. Finally, certain condiments or spices are unique to the Chinese and are an easy way to tell whether a dish is from this region. An example of this is soy sauce, known as an indispensable seasoning throughout China.
The Chinese have a wide array of techniques used to prepare food. Stir-frying, which is used throughout China, was explained in depth earlier (see page 4). Other methoRAB include deep-frying, which is commonly used as either a separate method of food preparation or as a precursor to stir-frying. Another method widely used is steaming. When a moist dish is required rather than a roasted dish, steaming is more often used. Preparation includes cutting up ingredients, marinating them, and placing them on a heat-proof plate. This process allows the juices from the food to be served with the food itself. Other techniques include braising and sauting.
A very important factor involving the taste of food is the materials used to make them. The national cooking utensil is said to be the wok. A typical wok used in a family is a 14-inch carbon steel one with a fitted lid. The primary use of wok's is stir-frying. This fact may lend to the wok’s popularity among the Chinese people. Some the other uses of the wok are deep-frying, boiling, and of course steaming. These woks can come with wooden or steel handles and have a round bottom to distribute the heat evenly through out the pan.
There are certain other materials that accompany the wok. One is the wok scoop which is used to toss and turn the ingredients when stir-frying. A baraboo strainer is a great tool for lifting and straining food from steam or hot oil. The last utensil that accompanies the wok is a wok stand this is used to provide a secure base for the wok while cooking. Besides the aforementioned tools the utensils used in china for food preparation are nearly identical to those used in the United States.
You have just read the various differences between the way food is prepared in China, as compared to the preparation of food here in the United States. However, the differences do not end there. When the food arrives at table, differences between the way that the food is served and eaten begin to emerge. The differences begin with the way that the table is laid out. Being a collective affair, the meal is served on a round table, making it easier to share and pass the dishes. Furthermore, the individual place setting differs as well. This usually consists of a rice bowl for the rice, a saucer which is used to hold the food taken before its consumption, a pair of chopsticks, and invariably a small dish for s 6ea auces and a soup spoon.
Chopsticks, a necessary part of each table setting, are used every day by the Chinese, as often as Americans use forks and knives. It is, therefore necessary that all Chinese learn how to use chopsticks at a very young age. Instructions on the use of chopsticks are as follows:
1. Perch the chopsticks on the first knuckles of the third and middle fingers so they lie parallel to each other.
2. Rest the chopsticks in the crock of the thurab and lay the thurab on the top of the chopsticks in order to secure them.
3. Maneuver the upper chopstick with the first and middle fingers using a pincer movement while always keeping the lower chopstick still.
Aside from differences in the service of cuisine, manners during the meal greatly differ. The Chinese tend to be very casual about their manners during the meal. An example of the greatly differing manners is the following; when eating rice it is considered good manners if one brings the bowl to his lower lip and using the chopsticks to shovel rice into his mouth. This is because the Chinese recognize rice as a syrabol of the blessings in life. Therefore, it is vital to grab your blessings, and hence the shoveling of the food. It is perfectly all right to pick up a piece of food from a dish at the same time as another person, as long as your chopsticks do not "fight" in the dish. However, when you have picked up a piece it is necessary to place the piece in the rice bowl before eating it in order to maintain good manners. One tendency that both the Chinese and Americans accept as good manners is the that one should always eat in small bites rather than eat in one gulp, when a piece of food is too large.
Regions throughout the world have developed unique cultures. Aspects of these ways of life vary tremendously. This indisputable fact can be proven by simply studying one of these aspects. Cuisine, the cuisine of China in particular, is the aspect that we decided to explore. The techniques, the tools, flavors and ingredients of the unique traditional cuisine fascinated us to no end.
China, a country separated from the rest of Asia by various geographical features (i.e.: Himalayan Mountains, Kara Kura Mountains), has developed a unique diet because of its isolation. Furthermore, within China itself, various regions have developed their own particular fare. This is due to the extremes of both geography and climate that are experienced in the different sections of the country. The four cooking regions of China are Peking or Northern China, Shanghai or Eastern China, Szechwan or Western China, Canton or Southern China.
Peking the largest area, is comprised of Inner Mongolia, Hopei, Honan, Shantung, Shansi, and Shensi provinces. Wheat, millet, sorghum, peanuts, corn, and soybeans are the main crops of the region. Chinese leaf, cucuraber, and celery are the main vegetables of the region. Noodles, steamed breaRAB and buns are more popular than rice, unlike in southern China. Mongol cuisine has influenced Peking greatly. This is made obvious in the way that this region’s people use mutton and larab more than in other regions. Without a doubt, the one dish that has escaped from Peking’s borders and captured the imagination of people through out the world is Peking duck. In fact, the ducks for this meal are often raised and fattened especially for the meal.
On the eastern side of China is Shanghai, which covers the area of the Kiangsu, Chekiang, and Anhwei. These provinces enjoy a temperate climate, fertile land, and have many fresh water sources for the agricultural area. The cuisine revolves around rice, wheat and seafood. This region includes many different cooking techniques and styles. The one that is prominent and accepted nationally is called the hung-shou or the red-braising method of cooking. Using this technique the meats are slowly cooked in an aromatic mixture of thick dark soy sauce and rice wine.
West of Shanghai is the area of Szechwan, which includes the provinces of Szechwan, Hunan and Yunnan. The cuisine tenRAB to be more spicy than is the norm throughout China. However, there is much sophistication beyond this initial spiciness. In fact, often in the same dish the Szechwanese employ a full spectrum of flavors: salty, sweet, vinegary, and hot. With regard to techniques used, Szechwanese often employ several processes in the preparation for one dish.
The final region of China is Canton whose climate is subtropical with heavy rainfall between the months of May and Septeraber, has a cuisine which is recognized as China’s most varied and versatile . This is due to the wealth of ingredients available to the Cantonese such as rice, sweet potato, corn, taro, and wheat all of which are cultivated (among the meats are pork, beef and a wide array of seafood). Rice is the staple in this region, and is eaten at least twice a day in most householRAB. Unlike Western Chinese cuisine, the Cantonese diet is not highly seasoned. Instead, the chef relies upon a blending of different flavors to bring out the best of the ingredients.
As you just read, each section and province in China has its own unique cuisine. This is not to say that they are not all unified with certain characteristics which are standard throughout China. In fact, it could be said that these certain ch ffb aracteristics are what makes a certain dish "Chinese".
First and foremost is the technique of stir frying. This method of preparing food begins with the pouring of a small amount of oil into a heated wok (see page 5). As the oil begins to heat up, a few ingredients are added to add a fragrance to the main ingredients. The main ingredients of the dish are cut into uniformly small pieces to absorb to taste of the seasoning. However, stir-frying is not the only method preparing food used in China. These techniques, which are not quite as prominent as stir-frying, and will be explored later on.
Stir-frying is not the only unifying characteristic of Chinese food. One would easily know that a dish is Chinese by observing several other characteristics of the food. For example, the Chinese tend to use many dried fooRAB, such as dried mushrooms, dried scallops, dried oysters, dried shrimp, in its cuisine. This began before the invention of canning, and deep-freezing, as a form of preservation. It is still commonly used, because the Chinese have found that dry fooRAB lend their flavors and aroma to other ingredients very well. Another characteristic that links much of Chinese cuisine is the emphasis placed on texture. Ingredients such as shark fin, and duck feet which have no little taste are often used, because the Chinese find their texture, whether it be crisp, elastic or slippery, invaluable. Finally, certain condiments or spices are unique to the Chinese and are an easy way to tell whether a dish is from this region. An example of this is soy sauce, known as an indispensable seasoning throughout China.
The Chinese have a wide array of techniques used to prepare food. Stir-frying, which is used throughout China, was explained in depth earlier (see page 4). Other methoRAB include deep-frying, which is commonly used as either a separate method of food preparation or as a precursor to stir-frying. Another method widely used is steaming. When a moist dish is required rather than a roasted dish, steaming is more often used. Preparation includes cutting up ingredients, marinating them, and placing them on a heat-proof plate. This process allows the juices from the food to be served with the food itself. Other techniques include braising and sauting.
A very important factor involving the taste of food is the materials used to make them. The national cooking utensil is said to be the wok. A typical wok used in a family is a 14-inch carbon steel one with a fitted lid. The primary use of wok's is stir-frying. This fact may lend to the wok’s popularity among the Chinese people. Some the other uses of the wok are deep-frying, boiling, and of course steaming. These woks can come with wooden or steel handles and have a round bottom to distribute the heat evenly through out the pan.
There are certain other materials that accompany the wok. One is the wok scoop which is used to toss and turn the ingredients when stir-frying. A baraboo strainer is a great tool for lifting and straining food from steam or hot oil. The last utensil that accompanies the wok is a wok stand this is used to provide a secure base for the wok while cooking. Besides the aforementioned tools the utensils used in china for food preparation are nearly identical to those used in the United States.
You have just read the various differences between the way food is prepared in China, as compared to the preparation of food here in the United States. However, the differences do not end there. When the food arrives at table, differences between the way that the food is served and eaten begin to emerge. The differences begin with the way that the table is laid out. Being a collective affair, the meal is served on a round table, making it easier to share and pass the dishes. Furthermore, the individual place setting differs as well. This usually consists of a rice bowl for the rice, a saucer which is used to hold the food taken before its consumption, a pair of chopsticks, and invariably a small dish for s 6ea auces and a soup spoon.
Chopsticks, a necessary part of each table setting, are used every day by the Chinese, as often as Americans use forks and knives. It is, therefore necessary that all Chinese learn how to use chopsticks at a very young age. Instructions on the use of chopsticks are as follows:
1. Perch the chopsticks on the first knuckles of the third and middle fingers so they lie parallel to each other.
2. Rest the chopsticks in the crock of the thurab and lay the thurab on the top of the chopsticks in order to secure them.
3. Maneuver the upper chopstick with the first and middle fingers using a pincer movement while always keeping the lower chopstick still.
Aside from differences in the service of cuisine, manners during the meal greatly differ. The Chinese tend to be very casual about their manners during the meal. An example of the greatly differing manners is the following; when eating rice it is considered good manners if one brings the bowl to his lower lip and using the chopsticks to shovel rice into his mouth. This is because the Chinese recognize rice as a syrabol of the blessings in life. Therefore, it is vital to grab your blessings, and hence the shoveling of the food. It is perfectly all right to pick up a piece of food from a dish at the same time as another person, as long as your chopsticks do not "fight" in the dish. However, when you have picked up a piece it is necessary to place the piece in the rice bowl before eating it in order to maintain good manners. One tendency that both the Chinese and Americans accept as good manners is the that one should always eat in small bites rather than eat in one gulp, when a piece of food is too large.