Chinese Hot Pot

Smoked ham with glazed pineapple, and a golden brown turkey was baked to perfection; grandma always baked a duck especially for me and I was allowed to stuff it with dressing. Collards, and fried cabbage glistened from the pork that was placed in the pot to add that special taste. The TV was loud with the football game, card games were being played around the table, and others took the time to catch up on life experiences missed; the room permeated with

Food is closely related to people's lives and it is considered the most important element in Chinese culture. Chinese food is famous all over the world too. American Chinese cuisine differs significantly from the traditional Chinese cuisine and even though the variation in taste can be so it is still attractive to many people. When it comes to food, Chinese people always care about the color, taste, smell and shape of Chinese dishes. In 1784, a group of passengers on the ship Empress of China became the first Americans to land in China and they were also the first group of people to eat Chinese food; it was the

After reading this article, I’ve realized that the idea of food, eating, and even the type of food is different when compared to different cultures. Specifically, the article talks about food as an identity, as survival, as a status, as a pleasure, as a community, and as humanity. For each of these main ideas, the article gives an example of each culture and what they do differently with food. One that I though was really cool was how in China, people would rather eat unique textured foods such as Jellyfish and pig ears, instead of something that has a unique taste. After reading this, I began to thinking that this was the complete opposite compared to the American culture. This is because we will usually eat foods for taste and when we eat

While debating the food cultures I wanted to compare for this project, I reflected on my childhood and the various types of food and how they were prepared. The personal food culture that I selected is southern food, also known as “Soul Food” in the South. I chose this specific culture of food because I can make a connection to it. I grew up in a small town in Mississippi and most Sundays, my family would drive to my grandmother’s house. Our meals consisted of foods such as like fried chicken, country fried steak, cornbread, black eyes peas, butter beans, and mashed potatoes. An important tradition growing up in my family was fellowship and sharing our meals together. We also have a family reunion each year. These traditions influenced my

She compares multiple food analogies that all express this common theme, such as the tossed salad, which implies that “Ingredients are encouraged to retain their cultural identities, thus retaining their integrity and flavor while contributing to a tasty and nutritious salad” (4). A more well known analogy, the melting pot, states, “the ingredients in the pot are combined so as to lose their discrete identities and yield a final product of uniform consistency and flavor” (“Melting Pot”). A compromise between the two, the ethnic stew, allows for some unified culture but still permits the ingredients in the stew to retain their cultural identities. Gloor notes that all of these models have something in common, “Each ingredient is important and the final product would not be the same if some distinct ingredient were missing”

Looking at the years of progression of food in china it started with Chinese imperial food originated around the Zhou Dynasty 11th century B.C. – 476 B.C. Although China’s dietetic culture developed and grew prior to the Zhou Dynasty, it truly flourished during the Zhou, Qin, and Han dynasties 1122 B.C. – 220. (www.china.org.cn/english/imperial/25995.) But when we look at the food today it has a mix of diversity of mix culture with the main ideas of the imperial dinning back in Zhou dynasty. We can look at food like curry which came from India and the Chinese culture took the spice and added to its food but also remembering the balance of sweet and sour and hot and spicy as well as tart. We can also look at the U.S.A and seeing the

Every culture is unique in its own way. People are raised up differently and given different types of foods. All individuals have that one food that they feel pleases them and makes them want more. My parents grew up in Mexico, so as a child I was fed all types of Mexican food. My personal favorite is barbacoa de res. That is beef shank barbecue, which is slow cooked beef in a red chili sauce of garlic, dried oregano, cumin, and guajillo peppers. My mom would always be in the kitchen cooking, I loved sitting in the kitchen island just watching her work her magic. I can remember some occasions that my mom and I would spend hours in the kitchen preparing food for our family gatherings. Every holiday my family gets together, and she makes barbacoa de res along with other traditional favorites.

My culture is different from others in foods, language, and family reunions. My family mostly cooks Mexican food like pambazos. Pambazos are basically bread cut half way through the middle and the bread is soaked in chilies but then stuffed with potatoes, Mexican sausage, lettuce, cheese, and sour cream. But, sometimes we like to change it up and have American food like hamburgers and hotdogs. Many people think Mexican food is always spicy but it isn’t always.

The Vietnamese immigrant’s cuisine mainly consists of rice, noodles, tofu, fish, pork, chicken, vegetables, and vegetable oil. Rice is always involved in any of the daily meals. Green tea, jasmine tea, and pure water are the daily drinks. In daily meals, a pair of chopsticks is always an indispensable tool with most of Orient. It takes the role of a fork in the cuisine Western. Among the Vietnamese immigrant’s cuisines in the United States, noodle soup has become the highlight of Vietnamese culture. In noodle soup, white rice noodles come together with sliced rare beef or chicken, meatballs, and brisket. The broth for noodle soup is practically made by boiling beef bones, white onion and herbs, such as cinnamon, ginger, fennel seed, clove, star anise, etc., Customers are served noodle soup with jalapeno, basil, bean sprouts, and lemon. In South Sacramento, among plenty of Vietnamese restaurants, there are dozens of noodle soup restaurants concentrated in the Little Saigon Supermarket and neighborhoods. Some restaurants are Huong Lan, Thanh Huong, King, Pho Bac Hoa Viet, Pho Garden, Pho Anh Dao, Bon Mua, Ho Tay, etc. Vietnamese cuisine has become a popular choice of food, for both those who have immigrated to the United States and those born in the United States. It has enriched the American

Culture is not only reflected in the performing arts or languages, but it is also more able to reflect on the food that people under different food cultural backgrounds, their eating habits and tastes are different. Every place in this world had one or more typical foods to show its culture. Wuhan, where I grew up, is famous not only of its historical sites, like Yellow Crane Tower and Guiyuan Tempe but also famous of its characteristic snacks, such as Hot Dry Noodle, Doupi and duck necks. In these special foods, Hot Dry Noodle is the most important one because it is not only good at taste, but it also can show the culture of Wuhan that this city contains enthusiasm, wisdom, gentleness, and perseverance. In order to prove thesis, I am going to discuss the history of Hot Dry Noodles, Hot Dry Noodles in Wuhan people’ lives, and the culture aspect of Hot Dry Noodles.

Many of the scrumptious Chinese foods we devour today date all the way back to the times of emperors and palaces. These delicious foods have adapted over time, and are not at all what you would typically order at a American Chinese cuisine restaurant. In the book Fish Cheeks by Amy Tan, a Chinese family shares a traditional meal with an American family. The Americans are a bit shocked at what they found on their plates that night, as they have never seen such a unique platter. Many of traditional Chinese foods originated from the Imperial times, and some of these foods are still eaten today.

The food of the United States reflects the country’s history through its strong cultural influences. The colonization of the United States caused the introduction of many meals and cooking styles to the regions in America (Hanson). These styles have continued to expand into the 19th and 20th centuries because of the continuous amounts of immigrants that have come to the United States from various countries. American cuisine has always been changing, absorbing all of the new influences from other cultures as all of the new immigrants arrived, married and fused their traditions (Carter). There is a wide variety of foods available in the United States that is influenced by the English, Native American, Dutch, Italian, German, Asian, and Irish

When watching the movie, “Eat Drink Man Woman”, I was able to learn a lot about the Chinese culture and the food that they eat. Even though all the food that was prepared in the film was high end cuisine, I was still able to get a glimpse of what it had to offer. When a lot of Americans think of Chinese food, they tend to think strictly about American Chinese food, and that is not the case. Many meals were prepared in the film that ranged from elegant soups, chicken, duck, and fish, to fancy dumplings, and desserts. The film was able to show me a lot of what the food they eat looks like, even if it was five star meals, and had a great storyline to back it up.

The first food I am going to be talking about is Baihe Tao. While it was hard to find information about this I was able to find a description of what it is. Baihe Tao is a dish that is shaped like a peach, a fruit. This dish takes about 30 minutes to cook, but when it is finished it does look like a peach. The first step is to steam a fresh lily for about 15 minutes, also it is a good idea to wash the lily before you start steaming it. After you have finished steaming the fresh lily, you then stuff it with bean paste so that it begins to look like a peach, as intended. The next step is to then take the ‘peach’ and braise it in a bamboo steamer for about twenty minutes. If you are new to cooking, as many people are, braising something means

In the written piece composed by Hongjie Wang, “Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China” a variety of elements inclusive of the correlation between the spicy predilection and innovative characters present in the Chinese culture are discussed with consideration of the key elements of big history. In “Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China”, Hongjie Wang discusses the Big History of the Sichuan cuisine. In this discussion, the argues that the cuisine isn’t that hot, indicating this as a myth, as the spice was abandoned after the 16th century and then replaced by newly introduced peppers until today. Wang notes when the hot peppers made Sichuan cuisine spicy through giving an overview of the trade