Chinese culturecookinglab2010

A Labor of Love The Art of Chinese Cooking

Guosheng Song Guosheng was born and raised in Northern China. She became a doctor like many of her family members. She moved to Japan for a fellowship and met her husband in a Japanese language class. They married and moved to St. Louis in 2002. They have two children. Guosheng enjoys traveling and teaching cooking in the community. She taught herself to cook and cooks foods from many nationalities, including Japanese, Indian and Pakistani.

Students Amanda Artner Jennifer Coulson Chelsea Berthold Cathy Crawley Miriam Brinley Sarah Dacy Heather Butler Courtney Dauwalder Sarah Cheatham Alana Dean Sarah Dobbs

Shopping Experience We went to two different authentic Chinese stores to purchase all of our ingredients. At Olive Marketplace we purchased all our vegetables, sauces and herbs. At Seafood Market, we purchased these meats: Chicken Pork Ground Beef Shrimp And one poor Bass

At The Seafood Market, we had to pick a live fish to be scaled and gutted!

The Chosen One: There was a slight language barrier at the meat counter, fish counter, and check out. We worked through it by having another shopper help us explain what we needed. There was still some miscommunication that occurred at the fish counter and the butcher cut our fish’s tail off, which Guosheng told us not to have done!

Food as a Form of Expression: Color—red, green, yellow, black and white Shape—sliced, cube, chunk Texture—hard, soft, mushy and crispy Flavor—salty, bitter, sour, sweet, spicy Aroma—garlic, ginger, scallion, vinegar

The Basics Chinese food is cooked with vegetable or peanut oil and lots of salt, but rarely any sugar. Garlic and ginger are common seasonings Traditional methods of cooking include boiling, steaming, stir frying, braising, slow cooking and occasionally deep frying. Fresh fruits and vegetables are common ingredients. Many animals are used for meat including: chicken, duck, pig, fish, and ox. Unlike in the U. S., meat is butchered and drained of blood (which is why ducks are hung upside down in shop windows)

Chinese Meals Meals are served with an even number of dishes (2, 4, 6, 8 etc. ) and usually with a soup. Traditionally, three meals are served a day. Breakfast is simple often steamed bread or soupy rice. Chinese meals do not traditionally include dessert but are finished with fruit and tea. Meals are traditionally “family style”, but sharing dishes has led to higher rates of hepatitis, and so is less common now.

Food Storage Traditionally (prior to 1990 for Guosheng), Chinese households do not store food in a refrigerator. Fresh foods, like vegetables, might be stored in an dug-out underground cellar to keep cool and meat is often marinated. Chinese food is served hot and not cold, Chinese people do not use ice cubes. Food is bought every day at small shops in the open market.

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Being a chef requires a strong knowledge of knife skills. ,[object Object],entire box of cabbage before being allowed to cook a meal.

Snacks and Drinking Ladies in China often eat sunflower seeds as a snack and drink tea together. Green, jasmine and oolong are common varieties. Women rarely drink alcohol. Drinking alcohol is a social activity among men, who drink, as a sign of friendship, until they “hit the floor”. They traditionally drink rice wine (stronger than sake) out of a small vessel which is heated in a large bowl of water.

Taboos in China Slicing a pear and separation are homonyms in Mandarin Leaving chopsticks upright in the bowl symbolizes incense at funeral Sweeping on Chinese New Year represents sweeping good luck away Wearing white at wedding symbolizes of death When picking food from a dish, pick the closest and don’t be choosy.

Symbolism in Chinese Food Spring roll – wealth Mooncake – togetherness Fish served whole – prosperity Cashew nuts – gold, money Noodles – longevity Dumplings – wealth, prosperity Chicken – happiness Duck – fidelity Peanuts – a long life Seeds– fertility, many descendants From: http://www.chinancient.com/category/chinese-mystery/mysterious-emblem

Chinese Special Occasions Lunar New Year: Two weeks of vacation—15 days total Each day has a traditional food to eat (e.g. 1st day: dumplings, 3rd day: goat) Families wake up at midnight to eat dumplings When a whole fish is served it is a symbol of abundance and families do not eat the whole thing to have some left over

Children In China Children take part in shopping and food preparation at a young age. Guosheng remembers helping to butcher a chicken when she was five-years-old. Children eat what adults eat. “There are no chicken nuggets.” Children eat with spoons until they are 4-years-old when they are then given chopsticks.

Choosing the Recipes We chose the recipes for our meal from Chinese Cooking: The Food and the Lifestyle, which is Guosheng’s favorite authentic Chinese cookbook. Our meal was six dishes and a soup. Beverages were almond milk, plum wine and jasmine tea, which is traditionally served afterwards. Guosheng prepared mooncakes for our dessert.

Stir-fried Chinese GreensChaau Jaap Choi 1 tbsp. vegetable or peanut oil 1 tsp. finely chopped garlic 8 oz leafy Chinese greens, coarsely chopped ½ tsp salt Recipe Adapted from: Jackson, AnabeleChinese Cooking:the Food and the Lifestyle. Love Food. Parragon Books Ltd., UK (2004)

Ma Po DoufuMa Po Dau Fu 1 lb soft tofu 2 tbsp vegetable or peanut oil 1 tsp Sichuan peppers 2 tbsp chili bean sauce 1 tsp fermented black beans 1 ¼ cups hot chicken stock Pinch of sugar 1 tsp light soy sauce Pinch of salt 2 tbsp thinly sliced scallion Recipe Adapted from: Jackson, AnabeleChinese Cooking:the Food and the Lifestyle.Love Food. Parragon Books Ltd., UK (2004)

Stir-fried Bean SproutsChing Chaau Nga Choi 1 tbsp vegetable or peanut oil 1 ½ cuts bean sprouts 2 tbsp finely chopped scallion ½ tsp salt Pinch of sugar Recipe Adapted from: Jackson, AnabeleChinese Cooking:the Food and the Lifestyle.Love Food. Parragon Books Ltd., UK (2004)

Won Ton SoupWunTun Tong Egg Chinese Garlic Chives ½ tsp finely chopped fresh gingerroot 1 tbsp light soy sauce 1 tbsp Shaoxing rice wine 2 tsp finely chopped scallion Pinch of sugar Pinch of white pepper Dash of sesame oil 30 square won ton skins 1 eggs white, lightly beaten 8 cups chicken stock 2 tsp salt ½ tsp white pepper 2 tbsp finely chopped scallion 1tbsp chopped cilantro leaves Recipe Adapted from: Jackson, AnabeleChinese Cooking:the Food and the Lifestyle. Love Food. Parragon Books Ltd., UK (2004)

Cantonese Steamed FishChing Jing Yu 1 whole sea bass ½ tsp salt Fresh gingerroot 1 tsp Shaoxing rice wine 1 tbsp slivered scallion 1tbsp vegetable or peanut oil 1 tbsp light soy sauce Recipe Adapted from: Jackson, AnabeleChinese Cooking:the Food and the Lifestyle.Love Food. Parragon Books Ltd., UK (2004)

Spring RollsCheun Gyun 6 dried Chinese mushrooms 1 tbsp vegetable or peanut oil 2 cups ground chicken 1 tsp dark soy sauce 1 cup fresh bamboo shoots Pinch of salt 3 ½ oz raw shrimp Bean Sprouts 1 tbsp finely chopped scallions 25 spring rolls skins 1 egg white, lightly beaten Vegetable or peanut oil Recipe Adapted from: Jackson, AnabeleChinese Cooking:the Food and the Lifestyle.Love Food. Parragon Books Ltd., UK (2004)

JiaoziGaauJi 4 cups ground pork 1tbsp light soy sauce 1 ½ tsp salt 1 tsp Shaoxing rice wine ½ tsp sesame oil Scant 1 cup cabbage 2 tsp minced gingerroot 2 tsp chopped scallion ½ tsp white pepper 50 circle dumplings Jiaozi Dipping Sauce Recipe Adapted from: Jackson, AnabeleChinese Cooking:the Food and the Lifestyle.Love Food. Parragon Books Ltd., UK (2004)

Chinese Film History Early Chinese films (pre 1930s) attributed little influence to Chinese culture until American filmmakers stepped in to teach Chinese filmmakers techniques of the trade. Since then, Chinese films have dealt largely with significant cultural and political events, including the Chinese Civil War, Japanese War, the formation of the People’s Republic of China (PRC), and modern economic development. 1950, 60s, and early 70s - Chinese film experienced a lull due to suppressed artistic license in Mao Zedong’s PRC and Cultural Revolution. 1970s – Filmmakers slowly recovered from their artistic expression. (Lixio, 2004)

1980s – The “fifth generation” of filmmakers shocked their audience with untraditional methods leading to government control of the film industry. 1990s – Chinese films began receiving international attention and prosperity; China began showing foreign movies in 1995. 2000s – The “sixth generation” of filmmakers aim to create films showing a more realistic side of Chinese life and culture. Shanghai comprises the hub of Chinese filmmaking, with the Star Studio being the premiere studio. (Lixio, 2004) Chinese Film History

Crouching Tiger, Hidden Dragon (CTHD) ,[object Object]

Starring: Yun-Fat Chow, Michelle Yeoh ,[object Object]

Summary: “Two warriors in pursuit of a stolen sword and a notorious fugitive are led to an impetuous, physically-skilled, teenage nobleman's daughter, who is at a crossroads in her life” (imdb.com)(allmoviephoto.com, 2000) (imdb.com)

Chinese culturecookinglab2010

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