jo-mel
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Posts posted by jo-mel
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I can start on them tomorrow, JH.
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My first taste of goat cheese was in Kunming, 20+ years ago. Not a tourist restaurant, just a wok-in-a-garage type place. I ordered it bec. I was curious (goat cheese not being too common in the American midwest back then). It was slightly aged, sliced into wedges, and pan(wok)-fried till lightly browned. Tasty but goat-y. The owner-cook and his wife were Han Chinese, not minorities.
So yes, some "true" Chinese do eat cheese. And have been doing so since before Kraft came on the scene.
Yunnan seems to be that one Chinese province that has kept alive the Mongol influence and the interchanges with bordering Tibet. Interesting, tho, that the cooks were Han Chinese.
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I've read 90% also. But that same source said that lactose intolerance didn't stop the dairy raising border areas of China from consuming milk products. Weren't those products quite common when China was ruled by nomadic invaders, and when they were gone, dairy was shunned because of the association with those invaders?
I guess, that milk products never really caught on because of land use for cattle, and the need was not there when you had soybean products.
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When the McDonald chain first opened in China, I wonder just how popular cheeseburgers were -- as compares to a regular Big Mac..
I've been wondering the same thing. And I've heard of Pizza Huts and the like opening in China as well. Has anyone seen a menu from an American pizza chain in China? Are there cheese-less offerings or are people eating a lot more cheese than they used to?
I also found this by google:
http://www.globalpolicy.org/globaliz/cultu...chinacheese.htm
And this on fast food restaurants.
http://www.fas.usda.gov/info/agexporter/19...7/fastfood.html
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All of these dishes, I'm going to try on my parents first before attempting them in China.
You can practice on me. Where do you live?
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When the McDonald chain first opened in China, I wonder just how popular cheeseburgers were -- as compares to a regular Big Mac..
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How about Chicken Fricassee? If your Grandmother finds it too bland, then a few drops of soy sauce can fix it, and it goes well on rice. And maybe brownies? You might be able to bring some with you. Or -- make fudge. That is just stove top and refrigeration.
Please keep us posted on what you finally do and how your Grandmother liked it. I'm sure she will be delighted at what you are doing.
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Isn't white rice a status thing also-- like white flour? It shows refinement. I'd read that the whiter the skin shows that you weren't toiling in the fields and so were of a higher status.
I guess it is not a nutritional consideration -- traditionally, as it wasn't until the 19th century that machine milling took most of the nutrients out. Before that, the milling may have taken off the outer bran, but the rice wasn't so polished that it lacked food value.
In China, the rice tasted different. I don't know what kind of rice it was, but it had a flavor that I don't find here -- even in Chinese restaurants. Pan -- it had what you described -- occassional little specks of hull or something. And it had chewability.
Is it me, or does medium grain rice have a flavor different than long-grained?
As far as converted rice, because of the process it goes thru, nutrients are 'pushed into the grain' so that the end result is nutritionally better. On South Beach, white rice is a no-no, but converted rice has value.
Hate to say it, but the absolute best congee I ever had was at a Ramada Inn -- in Hong Kong .I think there was chicken broth used when making it, and it was tastier than what I had in China or what I've made -- even if I used chicken broth. My favorite toppings seem to be just shredded zha cai and peanuts.
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I've really enjoyed your post and hope you continue... Thank you!! Let me just also say that pan has to be the most famous pan on egullet!!!
LOL! I agree!
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Xiao hzrt -- It looks like spinach to me. When I've deep fried it for a Chiuchow dish, the leaves come out like that in your picture -----mostly darkly translucent, some pieces broken off, and with some parts still lighter green.
Yes! Great flavor!
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Ben's simple bowl of jook, from the congee thread, is sounding pretty good by now!!
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The aversion for raw veggies comes from the tradition of using rich "nightsoil" for fertilizer.
Xiao Ben -- I am not going to ask what 'rich' means in 'nightsoil ---- but I wonder if there will be a change in salad acceptance as China uses more and more chemical farming. It probably wouldn't affect traditional behavior, tho.
About cheeses - In one of the footnotes in a Chinese food culture cookbook, it mentions that "---- The Mongols could not persuade us to eat cheese, and the Europeans do not have a greater chance of doing so."
It also speaks of smelly cheese , which is regarded by some as "a putrified mucous discharge of an animal's guts."
Wellllllll -- what is the title of this thread? Hmmmmmmm------
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And then there is the sadistic food -- Monkey's Brain and Goose Feet.
I've had Bamboo Rat. Tasted like chicken.
Is it the French who eat unborn lamb?
DOCKHL -- About the sea cucumber in Haiti ------ LOLOLOL!
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Dejah -- I came across a Shanghai noodle dish in which the noodles are not pre-cooked. They are added to some cabbage and pork shreds in the wok -- raw-- and then cooked with enough liquid and flavorings to do the job. A simple but hearty noodle dish.
I love these noodles! Another recipe has shredded lap cheong and Canadian bacon in it for a wonderful flavor.
When the South Beach diet is not looking, I eat Shanghai noodles!
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Cannot find Shanghai noodles in my city...does anyone know how to make this or know of a recipe?
thanks
If I have it right, they are simply a thicker form of regular noodles.
I don't know how up-to-date this site is, but you might find some place close to you, or at least some phone numbers to try:
http://www.geocities.com/Heartland/Plains/...asiastores.html
Have you asked a local Chinese restaurant where to buy them?
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Hmmm -- pork/tofu/jiu cai. There is a restaurant, here in NJ, (China 46) that has a dish called Special House Saute. It is a mix of very small glazed diced pork/tofu/jiu cai which is stuffed into a flaky baked sesame bun. I love it!
Qing is a gulleteer here, and he used to work there. If he sees this thread maybe he can add to this.
Qing?
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Oh boy!! I know many of you heat your clay pot without anything in it, but when I saw the picture ----- I was ready to hear a crack!! Is that pot glazed on the outside?
I thought I was the only one to cut noodles with scissors ---right in the pot/dish!
Looks like a nice homey dish, and I like that the steak doesn't seem to be overcooked.
I don't know that brand of Sa Cha sauce. Can others be used?
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"Dry fried green beans"? Are you thinking of the green beans that are stir-fried with chili slices, garlic and bits of Sichuan preserved vegetable (Zha Choy [Cantonese])?
I agree -- it sounds like gan bian si ji dou 干煸四季豆.
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In my cooking class last night, I flipped thru the pages of Kenneth Lo's "Ency. of Chinese Cooking", to show them the MANY forms of cooking techniques. They were impressed!
I wonder if there has ever been a hedonistic banquet in which every form of cooking was represented?
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Could that be done with fried rice, too --- for a smoky taste? Would it change the color of the rice too much, I wonder. I like fried rice light in color.
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The desire by everyone to have lean meats, and the efficiency of commercial feeds, the chilling or freezing, and the prevalence of antibiotics and growth hormones have cleansed our meats of any "real" and characteristic flavours. Even our so-called free range chickens can't compare in taste to the chickens that one can get fresh killed in a wet market in KL, HK, Taipei, etc.
One time in Beijing - in a university dining room, there was a dish of chicken, but I was not sure it was chicken because of the full flavor. I finally decided that the texture was chicken and not pork and that this was probably the way chicken was SUPPOSED to taste!! LOL!
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and NJStar just gives me a box when I copy/paste it there. How were you able to print it?
I got it from NJStar.
In simplified Chinese you will just get an empty box. Switch to Traditional and there she be!
TaDa!! there it was! Thanks!
But did you read what it says? "Not found in the dictionary". I hear that their (NJStar) dictionary is not complete, but I wonder why this character or its pinyin doesn't seem to be found in any dictionary. It is not as tho 'bake' / 'braise' is an unknown or out of usage word.
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臊(sao in mandarin, so in cantonese)..to me, that means the inherent meat odour, not necessarily in a bad sense, as in rancid, for instance mutton is more 'so' than pork.
Got it! thanks. I am always aware of lamb when I prepare it --- and it seems that spare ribs have more 'so' than lean boneless pork.
35 Chinese words describing different cooking
in Food Traditions & Culture
Posted · Edited by jo-mel (log)
Here are the first 10 "Accepted methods of heating food in Chinese cooking" as taken from Kenneth Lo's " The Encyclopedia of Chinese Cooking"
Each description, in the book, usually runs to several paragraphs, so I edited it to bare facts. (I am a two-finger typist)
1- 煮 Zhu - Indicates cooking in water by boiling, in a well-controlled, well-timed process. Not too long so as to lose juices, nor too short to be undercooked.
2- 湯爆 Tang Bao - Steeping or quick boiling. Thin slices are cooked in the liquid, or the hot liquid is poured over the thin slices. Food is then eated by dipping in dips or mixes.
3- 涮 Shuan - Steeping or quick boiling when carried out in a charcoal, or spirit-heated hot pot or fondue pot.
4- 浸 Jin - Boiling (water, stock, or oil) for a very short time, then allowed to sit in the liquid -- off the source of heat
5- 川 Chuan - Allied to 'Jin'. But a second or third re-boil is used, as for a large cut of meat. . Similar to parboiling, but more refined in that it has precise timing and can be an independent form of cooking.
6- 煲 Bao - Deep boiling (equivalent of deep-frying)in water 3 to 4 times the amount of food used. The heat is low and long term.
7- 燜 Men - Similar to stewing. A first fry in oil with seasonings. Stock or water is added, brought to a boil, lowered, and a long period of slow simmering follows.
8- 燒 Shao - Similar to 'men' in that oil frying is followed by simmering in stock or water. But a reduction is achieved when other ingredients are added leaving a small amount of gravy. 'Men' has more gravy.
9- 叉 燒 Cha Shao - (Spit Roasting) - A reduction of liquid followed by barbecuing or roasting. Often the process marinates strips followed by 'hang roasting'.
10- 滷 Lu - Cooking meat, poultry, eggs and sometimes fish in a strong, aromatic, soy-herbal stock. This stock is an 'original stock' which becomes a 'master stock' when used again and again.