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Chinese Cooking

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Chinese culture food can be roughly divided into the Northern and Southern styles of cooking. In general, Northern Chinese cooking dishes are oily without being cloying, and the flavours of vinegar and garlic tend to be more pronounced. Pasta plays an important role in Northern Chinese cooking; noodles, ravioli-like dumplings, steamed stuffed buns, fried meat dumplings, and steamed bread are favored flour-based treats. the cooking of Peking, Tientsin, and Shantung are perhaps the best known area styles of Northern Chinese cuisine.

Representing Southern Chinese cooking styles are Szechwan and Hunan cuisine, famous for their liberal use of chilli peppers; the Kiangsu and Chekiang styles, which emphasize freshness and tenderness; and Cantonese food, which tends to be somewhat sweet, and full of variety. Rice and rice products such as rice noodles, rice cakes, and rice congee, are the usual accompaniments to Southern style cooking. In Chinese cooking, colour aroma, and flavour share equal importance in the preparation of each dish. Normally, any one entree will combine three to five colours, selected from ingredients that are light green, dark green, red, yellow, white, black, or caramel-colored. Usually, a meat and vegetable dish is prepared from one main ingredient and two to three secondary ingredients of contrasting colours. It is then cooked with the appropriate method, seasonings and sauce to result in an aesthetically attractive dish.

A dish with a fragrant aroma will whet the appetite. Ingredients that contribute to a mouth watering aroma are scallions, fresh ginger root, garlic, chili peppers, wine, star anise, stick cinnamon, pepper, sesame oil, dried Chinese black mushrooms, and so forth. Of foremost importance in cooking any dish is preserving the fresh, natural flavor of the ingredients, and removing any undesirable fishy or gamey odors. In Western cooking, lemon is often used to remove fishy flavours; in Chinese cooking, scallions and ginger serve a similar function. Soy sauce, sugar, vinegar, and other seasonings add richness to a dish without covering up the natural flavour of the ingredients. A well-prepared dish will be rich to those who like strong flavours, not over spiced to those who like a blander taste, sweet to those who like a sweet flavour, and hot to those who like a piquant flavor. A dish that is all of these things to all of these people is a truly successful dish.

Color, aroma, and flavor are not the only principles to be followed in Chinese cooking; nutrition of course the first concern. A theory of the harmonization of foods can be traced back to the Shang dynasty (Chinese culture 16th to 11th century B.C.) scholar Yi Yin. He related the five flavors of sweet, sour, bitter, piquant, and salty to the nutritional needs of the five major organ Systems of the body (the heart, liver, spleen/pancreas, lungs, and kidneys), and stresses their role in maintaining good physical health. In fact, many of the plants used in Chinese cooking, such as scallions, fresh ginger root, garlic, dried lily buds, tree fungus, and so forth have properties of preventing and alleviating various illnesses. The Chinese culture have a traditional belief in the medicinal value of food, and that food and medicine share the same origin. This view could be considered a forerunner of nutritional science of China. Notable in this theory is the concept that a correct proportion of meat to vegetable ingredients should be maintained; one third of meat-based food should be vegetable ingredients, and one-third of vegetable-based dishes should be meat. In preparing soups, the quantity of water used should total seven-tenths the volume of the serving bowl. In short, the correct ingredient proportions must be adhered to be in the preparation of each dish or soup in order to ensure full nutritional value.

The Chinese culture have a number of rules and customs associated with eating. For example, meals must be taken while seated; there is a set order of who may be seated first among men, women, old and young; and the main courses must be eaten arranged on a per table basis, with each table usually seating ten to twelve persons. A typical banquet consists of four appetizer dishes, such as cold cut platters or hot hors d'oeuvres; six to eight main courses; then one savory snack-type fish and a dessert. The methods of preparation include stir-frying, stewing, steaming, deep-frying, flash-frying, pan-frying, and so forth. A dish may be savory, sweet, tart, or piquant. The main colors of a dish may include red, yellow, green, white and caramel color. Food garnishes, such as cut or sculptured tomatoes, Chinese white radishes, cucumbers, and so forth, may be used to add to the visual appeal of a dish. All of these elements contribute to making Chinese food a true feast for the eyes and nostrils as well as the taste buds.

In the cosmopolitan world, Chinese culture food is available in practically most cities around the world. However, experts tend to agree that Taipei is the on place in the world where you can find the "genuine" version of just about any kind of Chinese food imaginable. In fact, in any large city or little village in Taiwan, you do not have to walk very far to find a small restaurant; a few more steps will take you to a large and elaborate one. Even in home cooking, whether for everyday family meals or entertaining guests, food is prepared with sophistication and variety. Northern style dishes may included peking duck, smoked chicken, chafing dishes with sliced lamb, fish slices in sauce, beef with green pepper,

and dried scallops with Chinese white radish balls. Representative of the Southern style of cooking are duck smoked with camphor and tea, chicken baked in salt, honey glazed ham, flash-fried shrimp, eggplant in soy sauce, Szechwan style bean curd... the variety is endless.

A clatter and crash of drums and gongs sound at a theatre of Chinese Opera in Taipei as a young warrior appears on stage in traditional Chinese costume. From his head ascend two tall plumes, tracing in the air each movement and gesture he makes. Some might think these plumes are simply ornamental, but in fact they originate in the battle wear of the Warring States period (475-221 B.C.). Two feathers of a ho bird (a kind of pheasant good at fighting) were inserted into the headwear of warriors of this period to symbolize a bold and warlike spirit, that that of An outstanding characteristic of traditional Chinese clothing is

A clatter and crash of drums and gongs sound of Chinese Opera in Taipei as a young warrior appears on stage in traditional Chinese costume. From his head ascend two tall plumes, tracing in the air each movement and gesture he makes. Some might think these plumes are simply ornamental, but in fact they originate in the battle wear of the Warring States period (475-221 B.C.). Two feathers bird (a kind of pheasant good at fighting) were inserted into the headwear of warriors of this period to symbolize a bold and warlike spirit, that that of the ho. An outstanding characteristic of traditional Chinese clothing is not only an external

Fried Rice

By Rhonda Parkinson, About.com Guide

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Festive Special Fried Rice

Rhonda Parkinson

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Fried Rice - The Quintessential Comfort Dish:

I've always thought of fried rice as the quintessential comfort food. Think of it - a bowl of steaming white rice cooked to just the right consistency, filled with bits of meat and vegetable. No wonder fried rice is one of the world's most popular rice dishes!

For the home cook, the beauty of fried rice is that it is very adaptable. Like chow mein, it's perfect for those nights when you're cleaning out the refrigerator and want to get rid of any leftover meat or vegetables.

A Bit of Fried Rice History :

While the exact origins of fried rice are lost to history, it’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD), in the city of Yangzhou in eastern Jiangsu province. Yangchow (Yangzhou) Fried Rice is still the standard by which all other Chinese fried rice dishes are judged: morsels of fluffy rice tossed with roast pork, prawns, scallions and peas. In American-Chinese restaurants you’ll sometimes find it called "special fried rice."

Today, fried rice dishes are found throughout China, particularly in the south, where rice is the staple grain.

The Star of the Show – Rice:

The main key to making fried rice is using rice that has been previously cooked. Older rice is dryer, reducing your chances of ending up with a dish that is wet and gloppy. Day old rice is fine, but rice that is 2 or 3 days old is best. Rub the rice between your fingers to get rid of any clumps before cooking.

Long grain rice, which comes out fluffier and is less sticky than other types of rice, is perfect for fried rice dishes.

Here are photo instructions showing how to cook rice.

Instead of plain white rice, scented rice can also be used. Basmati is preferable to Jasmine rice. How to steam scented rice.

Don’t Have Cooked Rice on Hand? :

While nothing beats previously cooked rice for making fried rice, if you don't have any on hand, here's a tip I found on television chef and restarauteur Ming Tsai's website: prepare a batch of fresh cooked rice, spread it on a baking sheet and freeze for 25 – 30 minutes. The texture of the fried rice isn't quite the same as days-old cooked rice, but it makes a handy substitute.

Cooking the Egg For Fried Rice:

There are several schools of thought on how to do this. Some prefer to fry the beaten egg and cut it into strips to use as a garnish. Others prefer to scramble the egg and mix it in with the rice – the egg is scrambled separately and added to the rice in the final stages of cooking. Either method is fine.

Cooking the Ingredients - Separately or Together? :

One of the secrets of fried rice is that the ingredients are cooked separately - helping them maintain their distinct flavors - and then combined in the final stages of cooking. There’s no question that it’s easier to do this if you remove each ingredient from the pan after cooking and then add it back at the end, as in this recipe for Basic Fried Rice. But the choice is up to you. If you leave all the ingredients in the pan, make sure each is cooked before adding the next – the vegetables lightly stir-fried, the egg fully set (if you’re scrambling the egg instead of adding it as a garnish), etc.

What About Seasonings? :

Purists will often argue against adding any seasonings (except perhaps a pinch of salt) believing all the flavor should come from the stir-fried ingredients. However, whether or not to season fried rice is really a matter of personal preference. If you do decide to season the dish with soy sauce or oyster sauce, go lightly at first and then add more if needed. (Hint: restaurants often add thick soy sauce to give the rice a nice dark color.

When to Serve Fried Rice?:

Fried rice can be served either as a main dish or side dish. Simple fried rice, without any meat or seafood, makes a nice substitute for plain cooked rice at an evening meal. At Chinese banquets, fried rice is frequently served at the conclusion of the main meal, before the dessert course.

Can You Freeze Leftover Fried Rice?:

Yes! Just reheat the frozen rice in a frying pan or microwave with a bit of chicken broth.

Spree in the Bridal Chamber

Old Chinese Wits

Though many traditional activities can no longer be seen at a Chinese wedding, the spree in the bridal chamber is still common both in the country and in town.

The spree happens after the feast when the bride and groom go back into their chamber. Relatives and friends and neighbours, any one at the wedding in fact, can come in to play all kinds of tricks on the new couple, especially the bride. They make a lot of noise so that there is an extremely lively atmosphere in the room, which is believed to be an inseparable part of a jolly wedding.

Some say that this custom goes back to Han Dynasty ((206 B.C.-A.D. 220). Others say it was first started by Emperor Zhao Kuangyin, the founder of the Northern Song Dynasty (960-1127). As historical records say that Zhao was concerned about his subjects and often made personal investigation among them. One day, he was travelling in a suburb of the capital city when he came across a wedding. When he learned that the groom was too poor to hire a musical band, he pretended to be the head of a band and called in his royal band to play at the wedding. At night, as Zhao remembered that it was an unlucky day according to the divination, he stayed at the yard with his military counselor Mr. Miao, so that they might be helpful in case any mishap happened to the couple. They sat in the dim moonlight playing chess. After midnight, they caught sight of a ghost climbing over the brick fence. Zhao picked up a wooden bar and ran up to the ghost. He knocked down the ghost only to find that it was a burglar wearing a mask, who had often been stealing property from newly married homes.

Emperor Zhao returned to the palace and made an announcement that at all weddings there should be relatives, friends and neighbours to stay around the brides and grooms and that all should be permitted to spree to keep off any eventualities.

Written by our column writer Ye Qinfa

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This Asian burger recipe took first place in Marx Foods Build the Best Burger Contest. The winner describes it as a "highfalutin Asian burger loaded with garlic, ginger cilantro and hoisin sauce with mizuna, tomato, lime pickled red onions and Thai chili sauce all snuggled between a toasted brioche roll with melted gruyere. The Asian spices combined with the sweet hoisin sauce go well with the nutty gruyere, the pickles added some southeast Asian zing and the sweet Thai chili sauce makes the perfect substitute for ketchup."

Ingredients:

For the Patty: 1 lb of lean organic ground beef 1 green onion minced 2 cloves garlic minced 1 Tabs minced cilantro 1 tsp minced ginger 1 Tabs hoisin sauce 1 tsp sesame seed oil 1 tsp soy sauce 1/8 tsp ground white pepper . For the Pickled Onions:

1/2 red onion sliced into thin rings 1 tsp kosher salt 2 tabs water Juice from 1/2 a lime . For Assembly: Brioche rolls (or other slightly sweet soft rolls) Sliced gruyere cheese Sliced tomato Mizuna greens* Sweet Thai chilli sauce

Preparation:

Combine the ingredients for the patty with your hand; be careful not to over mix it. Form the patties and stick them on parchment paper until you’re ready to cook them.

For the pickles, just separate the onion into rings, cover with the salt and water and let it sit for about 15 minutes. When they’re starting to wilt give them a little “massage” to until they’re translucent. Sqeeze out any excess water and dump out the brine. Return the onions to the bowl and squeeze half a lime onto the onions.

Grill/fry/broil the patty’s to your desired level of done-ness and while the burgers are cooking, cut the rolls down the centre and toss them in a toaster oven with a layer of gruyere on the bottom half of each bun.

To assemble, just spread a little Thai chilli sauce on the top half of the toasted bun. Place a burger on the cheese half of each bun, top with pickled onions, tomato and mizuna then figure out how you’re gonna fit it all in your mouth:-)

Yield: The author writes: this makes enough for 4 smaller burgers (perfect for a brioche roll), or 2 large 1/2 lb burgers. It took me about 45 minutes from start to finish but your mileage may vary.

Recipe from Marc at norecipes.com. Reprinted with permission.

*Guide Note: Mizuna are also called spider mustard or Japanese greens, and featured in many Japanese dishes. If unavailable, other greens you could substitute include arugula, mustard greens, or watercress

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Four diverse cultures mingled to create the island culture of Dominica: The native Caribs influenced the British and French settlers who brought slaves from Africa with them. The resulting creole culture is evident in Dominica's food and language, as well as in many other important cultural expressions throughout the island.

Festivals and Music

Like most Caribbean islands, Dominica is home to several important festivals that center around music. Music of every kind can be found on the island, but calypso, reggae, and local folk music are particularly important.

Each village on the island has its own village feast, which is a celebration of that village. Village feasts happen throughout the year around the island, but Carnival is an island-wide festival that takes place throughout the Caribbean.

Dominica's Carnival celebration is known as Mas Dominik. It occurs before Lent and involves a "jump-up" celebration, as well as street parades and, of course, music. Wild costumes and calypso music are entertaining pieces of the celebration.

The annual World Creole Music Festival is held on Dominica each October. During the festival, bands from around the world gather to play Creole music. Many bands hail from Caribbean basin countries such as Haiti and Venezuela, but several groups from Europe have also taken the stage.

Language is also important in island festivals. The local Kokoy and Kwéyòl patois give the celebrations, particularly Carnival, a linguistic tradition with deep roots in many cultures.

The Flag

Dominica's flag is just one part of a rich tradition of national symbols. Three stripes of yellow, black and white cross the flag vertically and horizontally. At the intersection of the stripes sits an emblem of a red circle emblazoned with a Sisserou Parrot standing atop a twig. Ten light green stars ring the parrot inside the red circle. Each element and color on the flag has a specific meaning.

The parrot is the national bird of Dominica and is shown on the flag and the coat of arms. It is a symbol of flying high and encourages islanders to aspire toward their loftiest goals.

The stars symbolize hope, but also represent each of the island's parishes. Their equality in the circle symbolizes the equality of all people on Dominica.

The stripes symbolize the Trinity, and the cross that they form supports the Dominicans' belief in God.

Red is the colour of social justice. Yellow is the colour of sunshine and agriculture and is a symbol of the early Carib and

Arawak tribes. White represents the clarity of the rivers and waterfalls and the purity of the Dominican

people. Black represents the African heritage of many islanders, as well as the soil that supports

the island's agriculture. Dark green was chosen as a symbol of the rich, green landscape, particularly the forests.

Dress

Dominica has a long history filled with traditions. One of the most noticeable of these traditions is the style of dress seen on the island. Colorful garments often show plaid and batik-inspired patterns. Women in particular wear this unique style of clothing.

The first Creole style worn by freed women was worn on special occasions - Sundays and feast days - and was called the "jupe." These outfits consisted of a floor length skirt in a bight color over top of a white cotton chemise. The neck, sleeves, and hem were trimmed with lace, and a handkerchief in white was wrapped around the head or shaped into a bonnet. A "foulard," a cotton triangle in white or another bright color, was laid over the chest. The dresses resembled those of French provincial women.

The "madras" began to replace the white handkerchief on the head. Petticoats became fashionable, as did ribbons, which were threaded through the lace. A West African custom of slinging one's skirt over one's arm was also popular, and allowed these petticoats to be partially viewed.

The modern-day Dominican woman's ensemble contains a mouchoir, foulard, jupe, chemise, and jupon a dantell, as well as gold jewellery. Older islanders felt uncomfortable with the European décolleté chemise and often wore a long-sleeved velvet jacket over the chemise. Long-sleeved dresses with duller materials began to take the place of the jupe.

However, bright colours quickly returned to this local fashion, thanks to the Creole Bird of Paradise, the "dou-dou matador." A "grand robe," but was not worn by the most fashionable ladies, who still wore the "ti robe."

Since fashion had become so important, an entire system of dress was developed. Matching colours became an important step in the process. Even the different racial mixtures had their own "best" colours. Social pride was a very important part in the dress as well.

With such a rich cultural backdrop, you're sure to find plenty to inspire and entice you during your stay on Dominica. The island's people are proud of their heritage and wear their eye-catching colours with pride.

DominicaFrom Wikipedia, the free encyclopedia

Jump to: navigation, search

Not to be confused with the Dominican Republic.

Commonwealth of Dominica

Commonwealth de la Dominique

Flag Coat of arms

Motto: "Après Bondie, C'est La Ter" (Antillean Creole)

"After God is the Earth"

"Après le Bon Dieu, c'est la Terre"

Anthem: Isle of Beauty, Isle of Splendour

Capital(and largest city)

Roseau

15°18 N′ 61°23 W′ / 15.3°N 61.383°W /

Official language(s)English, French[citation needed], Antillean Creole[citation needed]

Ethnic groups 86.8% Black, 8.9% mixed, 2.9% Carib, 0.8% white , 0.7% other (2001)[1]

Demonym Dominican

Government Parliamentary republic

- President Nicholas Liverpool

- Prime Minister Roosevelt Skerrit

Independence from the United Kingdom

- Date 3 November 1978

Area

- Total754 km 2 (184th)290 sq mi

- Water (%) 1.6

Population

- July 2009 estimate

72,660 (195th)

- 2003 census 71,727

- Density105/km2 (95th)272/sq mi

GDP (PPP) 2009 estimate

- Total $745 million[2]

- Per capita $10,177[2]

GDP (nominal) 2009 estimate

- Total $362 million[2]

- Per capita $4,948[2]

HDI (2007) ▲0.814 (high) (73rd)

Currency East Caribbean dollar (XCD)

Time zone Eastern Caribbean (UTC–4)

Drives on the left

Internet TLD .dm

Calling code +1-767

1 Rank based on 2005 UN estimate.

Dominica, (pronounced /ˌdɒmɪˈniːkə/ DOM-i-NEE-kə[3] French: Dominique) officially the Commonwealth of Dominica, is an island nation in the Caribbean Sea. To the north-northwest lies Guadeloupe, to the southeast Martinique. Its size is 754 square kilometers (291 sq mi) and the highest point in the country is Morne Diablotins, which has an elevation of 1,447 meters (4,747 ft). The Commonwealth of Dominica has an estimated population of 72,500. The capital is Roseau.

Dominica has been nicknamed the "Nature Isle of the Caribbean" for its seemingly unspoiled natural beauty. It is the youngest island in the Lesser Antilles, still being formed by geothermal-volcanic activity, as evidenced by the world's second-largest boiling lake. The island features lush mountainous rainforests, home of many rare plant, animal, and bird species. There are xeric areas in some of the western coastal regions, but heavy rainfall can be expected inland. The Sisserou Parrot (also known as the Imperial Amazon), the island's national bird, is featured on the national flag. Dominica's economy is heavily dependent on both tourism and agriculture.

Christopher Columbus named the island after the day of the week on which he spotted it, a Sunday (Dominica in Latin), November 3, 1493. In the next hundred years after Columbus' landing, Dominica remained isolated, and even more Caribs settled there after being driven from surrounding islands as European powers entered the region. France formally ceded possession of Dominica to the United Kingdom in 1763. The United Kingdom then set up a government and made the island a colony in 1805.

The emancipation of African slaves occurred throughout the British Empire in 1834, and, in 1838, Dominica became the first British Caribbean colony to have a legislature controlled by an African majority. In 1896, the United Kingdom reassumed governmental control of Dominica, turning it into a Crown colony. Half a century later, from 1958 to 1962, Dominica became a province of the short-lived West Indies Federation. In 1978, Dominica became an independent nation.

The coat of arms of Dominica was adopted on July 21, 1961. It consists of a shield with two guardian Sisserou Parrots bracing the shield atop of which is a raging lion. The quadrants of the shield depict a canoe, a banana tree, a palm and a frog of the native species known as the mountain chicken.[1] Below

the shield is the national motto: Après Bondie C'est La Ter (After God the Earth).