Wise Story from China: April 2011

Minggu, 17 April 2011

Roasted Pork from China

Char siu literally means fork burn/roast after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat, typically a shoulder cut of domestic pork (although in ancient times wild boar and other available meats were also used), is seasoned with a mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, red food colouring (not a traditional ingredient but very common in today's preparations) and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.
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Char siu is typically consumed with starch, whether inside a bun, with noodles, or with rice in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals.

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China Cuisine: Double Cooked Pork

The Sichuan people are said to have a tradition of enjoying a feast every 1st and 15th of lunar months, with this dish as the main course. There are two most common ways to cook this dish: a) simply cook the meat done, then fry it with ingredients, b) fry the meat without ingredients till it is done, then fry the ingredients only for a while, and finally fry them together.
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The relationship between the Chinese spoken and written language is rather complex. Its spoken varieties evolved at different rates, while written Chinese itself has changed much less. Classical Chinese literature began in the Spring and Autumn period, although written records have been discovered as far back as the 14th to 11th centuries BCE Shang dynasty oracle bones using the oracle bone scripts.

Sweet and sour pork, A Tasty China Cuisine

The dish consists of deep frying pork in bite sized pieces, and subsequently stir-fried in a more customized version of sweet and sour sauce made of sugar, ketchup, white vinegar, and soy sauce, and additional ingredients including pineapple, green pepper, (capsicum) and onion. In more elaborate preparations, the dish's tartness is controlled by requiring that Chinese white rice vinegar be used sparingly and using ketchups with less vinegary tastes, while some restaurants use unripe kiwifruits and HP sauce in place of vinegar. Some of the more casual food outlets use diluted acetic acid as a substitute for white vinegar and synthesized red colouring in place of ketchup to keep the costs down, making the dish too pungent and leaving customers thirsty.
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According to legend, Chinese characters were invented by Cangjie, a bureaucrat under the legendary emperor, Huangdi. The legend tells that Cangjie was hunting on Mount Yangxu when he saw a tortoise whose veins caught his curiosity. Inspired by the possibility of a logical relation of those veins, he studied the animals of the world, the landscape of the earth, and the stars in the sky, and invented a symbolic system called zì—Chinese characters. It was said that on the day the characters were born, Chinese heard the devil mourning, and saw crops falling like rain, as it marked the beginning of the world.

Suan cai, the Sauerkraut from China Land

Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard variety to make suan cai. Suan cai differs from the rest of pao cai in the production process in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. The processing of the vegetable helps to create a distinct flavor.
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In the Chinese writing system, the characters are monosyllabic, each usually corresponding to a spoken syllable with a basic meaning. However, although Chinese words may be formed by characters with basic meanings, a majority of words in Mandarin Chinese require two or more characters to write but have meaning that is distinct from but dependent on the characters they are made from. Cognates in the various Chinese languages/dialects which have the same or similar meaning but different pronunciations can be written with the same character.

Vegetarian Chinese Food and Mandarin Vocabularies

The entire Chinese character corpus since antiquity comprises well over 20,000 characters, of which only roughly 10,000 are now commonly in use. However Chinese characters should not be confused with Chinese words; since most Chinese words are made up of two or more different characters, there are many times more Chinese words than there are characters. Estimates of the total number of Chinese words and phrases vary greatly. The Hanyu Da Zidian, a compendium of Chinese characters, includes 54,678 head entries for characters, including bone oracle versions. The Zhonghua Zihai contains 85,568 head entries for character definitions, and is the largest reference work based purely on character and its literary variants. The CC-CEDICT project contains 97,404 contemporary entries including idioms, technology terms and names of political figures, businesses and products.
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As suggested by its name, it is a dish traditionally enjoyed by Buddhists who are vegetarians, but it has also grown in popularity throughout the world as a common dish available in Chinese restaurants (though often not including all of the ingredients) as a vegetarian option. It is traditionally served in Chinese households on the first day of the Chinese New Year, stemming from the old Buddhist practice that one should maintain a vegetarian diet in the first five days of the new year, as a form of self-purification. Some of the rarer ingredients, such as fat choy and arrowhead, are generally only eaten at this time of year.