Chinese Cuisine
The development and diversity of the delights of Chinese cuisine are also representative of China's long history. With each dynasty new recipes were created until the art of food preparation reach its peak during the Qing Dynasty (1644 - 1911). The dinner called Man Han Quan Xi that incorporates all the very best of Man and Han Cuisine is held in high esteem involving as it does countless dishes, each with its own distinctive flavor and appeal. This veritable banquet in its preparation and presentation typifies all of the culture and culinary arts that have been perfected over centuries and is a comprehensive amalgam of taste, instruments, and manners. It is no exaggeration to say that Chinese cuisine is dainty, in its items, esthetics, atmosphere, and effects.
Eight Cuisines: The diversity of geography, climate, costumes and products have led to the evolution of what are called the 'Four Flavors' and 'Eight Cuisines' but as catering is a living art sub-classifications continue to increase. For example in each field of cuisine, adept chefs can utilize something as simple as a melon to create dozens of dishes with dozens of flavors. Meanwhile, local specialties and snacks with their origins steeped in the mists of time are also an important progeny and indicate a profound philosophy and taste. As well as the cuisine of the majority Han people, the many minorities have their own fantastic traditions and appeal.
Cuisine in China is a harmonious integration of color, redolence, taste, shape and the fineness of the instruments. For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor. The facility to partake of these delights is also distinctive - chopsticks! To see even the smallest child eat with such dexterity is quite amazing for many foreigners. The use of two simple sticks in this way is an art in itself and chopsticks have determined the way in which Chinese food is presented at table.
Cuisine can rise to many different occasions from luxury court feasts, fetes, holy sacrificial rites, joyous wedding ceremonies to simple daily meals and snacks. The art of a good cook is to provide a wholesome and satisfying dish to suit the occasion.
Chinese Medicinal Cuisine : Good cuisine has the effect of prolonging life, sustaining the constitution and promoting energy and in this respect bears some relationship to Chinese medicine.
Food Culture : Just as the ingredients of each dish and presentation is important, table manners and courtesy among diners are very much part of the Chinese cultural tradition. Only by combining excellent food with good manners can the high art of Chinese cuisine be truly enjoyed to the full.
Minority Cuisine : It also has their own flavor and appeal in our ethnic groups, which is quite distinctive.
Tea History
Chinese people are believed to have enjoyed tea drinking for more than 4,000 years. Legend has it that Yan Di, one of three rulers in ancient times, tasted all kinds of herbs to find medical cures. One day,as he was being poisoned by some herb he had ingested; a drop of water from a tea tree dripped into his mouth and he was saved. For a long time, tea was used as an herbal medicine. During the Western Zhou Dynasty, tea was a religious offering. During the Spring and Autumn Period, people ate fresh tea leaves as vegetables. With the popularization of Buddhism from the Three Kingdoms to the Northern and Southern Dynasties, tea's refreshing effect made it a favorite among monks in Za-Zen meditation.
Tea as a drink prospered during the Tang Dynasty, and tea shops became popular. A major event of this time was the completion of Tea Classics, the cornerstone of Chinese tea culture, by Lu Yu, Tea Sage of China,. This little book details rules concerning various aspects of tea, such as growth areas for tea trees, wares and skills for processing tea, tea tasting, the history of Chinese tea and quotations from other records, comments on tea from various places, and notes on what occasions tea wares should be complete and when some wares could be omitted.
Tinted by the cultural style of the Song Dynasty, tea culture at this time was delicate and sumptuous. New skills created many different ways to enjoy tea. The Ming Dynasty laid the foundation for tea processing, tea types and drinking styles that we have inherited.
During the Qing Dynasty folk art entered tea shops, making them popular entertainment centers. This habit is still practiced in Chengdu, Sichuan Province.
During the Tang Dynasty, a Japanese monk brought tea seeds from Zhejiang Province to Japan. Later in the Southern Song Dynasty, Zen masters brought tea procedures and tea wares from China to Japan, promoting the initiation of the Japanese tea ceremony. In the Song Dynasty, Arabic merchants exported tea from Quanzhou, Fujian Province. In the Ming Dynasty, tea was sold to Southeast Asian and South African countries. In 1610 tea went to Europe via Macau in a Dutch merchant ship. Thus tea became an international drink.
Chinese Alcohol
Alcohol is part of Chinese folklore and in modern China alcohol still remains an important role in this folklore, despite many social vicissitudes. It still appears in almost all social activities, the most common occasions being birthday parties for seniors, wedding feasts and sacrifice ceremonies, where liquor must be the main drink to show happiness or respect.
In ancient China, since alcohol was regarded as a sacred liquid it was only used when people made sacrificial offerings to Heaven, Earth or significant ancestors. After the Zhou Dynasty, alcohol was deemed as one of the Nine Rites and every Dynasty since, placed heavy emphasis on alcohol administration, setting up special ministries to manage alcohol production and banqueting. Later, along with the development of zymotechnics and brewery, alcohol became much more of an ordinary, everyday drink. Thus, many of the daily customs involving alcohol evolved. Classification: will give you an idea of Chinese alcohol family.
Alcohol and social activities: enables people of different cultural backgrounds to understand the Chinese alcohol culture and folklore.
Drinking game (Jiuling): is a very traditional Chinese game. Learning the cultural facts of the game may spark your interest for drinking in China. It is much more interesting than dicing.
Drinking vessels: made by the Chinese people across centuries, enable people to appreciate the exquisite Chinese craftsmanship and acquire tips for drinking alcohol in China.
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