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Showing posts with label china. Show all posts
Showing posts with label china. Show all posts

Monday, 12 August 2013

Rant: Stop Eating Pangolin!

Posted on 00:00 by Unknown
Shark fins get all the attention.

You've probably read plenty of articles calling for bans on shark fin soup, a famous Chinese soup, with a history extending back centuries to at least the Ming Dynasty, if not older. Millions of sharks have been slaughtered for only their fins, the rest of their bodies tossed back into the sea. The outrage has been loud and prevalent, and there is nothing wrong with that. Except that some of that outrage should be directed toward protecting other endangered species, like pangolin.

Pangolin. You probably have never heard of them before. And you probably didn't know that they were endangered. I know that I wasn't aware of that fact until recently. They just haven't received sufficient publicity, haven't been brought before enough of the public. It is time that they had the spotlight shined on their plight.

They have no teeth but have a long, sticky tongue. They primarily dine on ants and termites. When threatened, they usually choose to roll up into a ball, protected by their overlapping scales. And they are endangered because too many people are illegally catching them to dine on their meat and to use their scales in medicine.

Also known as scaly anteaters, there are eight species of Pangolin, four in Africa and four in Asia. They are cute creatures and pose no threat to man. They actually help with pest control, and it is estimated that a single pangolin might be able to consume around 70 million insects in a single year. As many pangolin live hidden underground, scientists don't know much about their behavior. And with their dwindling numbers, it is even harder to learn about them.

Under the Convention on International Trade in Endangered Species (CITES), trade in the Asian species is illegal and trade in the African species is severely restricted. Despite its illegality, there is a large blackmarket trade in these creatures, with the primary markets being in China and Vietnam. They enjoy the taste of its meat, but also use its other body parts for medicinal purposes. Their scales are though to cure everything from cancer to asthma, though there is absolutely no scientific evidence that they possess any efficacy.

From 2011 to August 2013, it is estimated that 91,390 and 182,780 pangolin were illegally slaughtered. Last week, seven people were arrested in India for smuggling 70 kilograms of pangolin scales, an amount that could have come from nearly 300 pangolin. In April, French authorities seized 50 kilograms of pangolin scales that were headed to Vietnam. This is a serious issue but not enough people people in the U.S. are aware of this issue.

Now that you know about pangolin, then I hope you will lend some of your outrage to their plight. For more information, you can check out a couple organizations dedicated to helping these scaly anteaters, including Save Pangolins and Project Pangolin,
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Posted in animal, china, controversy, health, rant, sustainability | No comments

Wednesday, 10 July 2013

Tea Cuvee: Cold Brewed Pleasures

Posted on 00:00 by Unknown
The South End is a cool area that abounds with restaurants and unique shops. I recently attended a Blog And Tweet Boston event, at Gifted, a gift shop with lots of funky items, from jewelry to art, greeting cards to tableware. At the event, we got to meet numerous local shop owners and artisans, showcasing food, drink, jewelry, candles, glassware and more. It was a fun evening and good to learn about some of the new places and purveyors in the South End.

Travessia Winery presented three of their wines, including a Chardonnay, Vidal Blanc and Rose. As I have said before, Travessia is one of the best wineries in Massachusetts and you really need to check out their wines. All three of these wines are great for summer, and would pair well with a wide range of foods.

“There is something in the nature of tea that leads us into a world of quiet contemplation of life.”
--Lin Yutang

Prior to attending the event, I was most intrigued to experience the new Tea Cuvee by Evy Chen (pictured above). I love tea, especially iced tea, so the idea of Tea Cuvee intrigued me. Evy is originally from the Fujian province of China, which has a lengthy history of tea and is a major region of tea production. At bars and elsewhere, Evy desired a nonalcoholic option, something other than soda or water. However, she also found most commerical tea products to either contain little tea or possess many artificial ingredients and flavorings. This inspired her to create a solution, to produce a new tea product that would be natural, refreshing and delicious.

The company is only about one year old, and Evy currently produces two different teas, with a third in production. The first tea is Moonlight, which is made from white tea, apricot and jasmine and the second is Amber, made from oolong tea, rosemary and orange zest. The tea is sold in 13.4 ounce bottles for $8.99 at places like Whole Foods, Shubie's and small gift shops. Organic whole leaf teas are used, and there are no sweeteners, artificial flavors or colors. Plus, it has 0 calories.

“Tea ... is a religion of the art of life.”
--Kakuzō Okakura, The Book of Tea

One of the essential aspects of the Tea Cuvee is that it is fully cold brewed and there is absolutely no heating involved. In small batches, the tea leaves are soaked in cold water for 16-20 hours. Why did choose to use cold brew rather than hot brew?  Because cold brewing is chemically different from hot brewing, and some say that it is a better process.

In short, brewing extracts various substances from the tea leaves and hot brewing performs this process faster. In addition, the heat causes certain chemical reactions which cold brewing does not. Cold brewing tends to produce less caffeine and acid, and the flavors are often more delicate and subtle. In addition, cold brewing is supposed to create more antioxidants, making it healthier for you.

Only the Amber was available for tasting, and I found it to be fresh and clean, with subtle roasted tea flavors, enhanced by bits of herb and citrus. It wasn't sweet and was quite refreshing. Evy suggests pairing the Amber with aged cheese or grilled meats. This is definitely a tasty tea that you should check out and I look forward to tasting more of Evy's teas in the near future.

“I am in no way interested in immortality, but only in the taste of tea.”
--Lu T'ung
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Posted in Boston, china, tea | No comments

Thursday, 13 September 2012

Thursday Sips & Nibbles

Posted on 01:00 by Unknown
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently. **********************************************************
1)  LONGWOOD Events will host a “time travel” dinner at their modern vintage venue, Alden Castle. Inspired by the upcoming blockbuster, Looper (starring Joseph Gordon-Levitt and Bruce Willis), the four-course pre fixe dinner will send guests traveling through time in more ways than one. Not only will each course feature dueling takes on dishes popular both today and 30 years ago, but the meal will also be served in abstract order throughout the castle. This is the first ever event at Alden Castle open to the public.

Chef David Blessing, LONGWOOD’s Culinary Arts Director and former Executive Chef of Boston’s nationally acclaimed Aujourd'hui will be presenting the dinner. The time travel menu will be served in this now versus then style, and consist of:

Hors D'oeuvres in the Modern Club
A selection of modern and throwback favorites:
Traditional Deviled Eggs, Paprika, Chive
“Haute” Dog, Mini Beef Frank, Spicy Mustard, Onion
Mini “BLT” Sandwich, Lemon Mayo
Lamb Chop Lollipops, Herb Mustard Crust, Mint Jelly
Crab Stuffed Mushrooms, Sherry
Dessert in the Mezzanine
Nutella Smore’s Tartlet, Caramel Sauce
Vs.
Red Velvet Whoopie Pie, Cream Cheese Filling
Mini Coconut Cream Cake, Marachino Cherries
Starters in the Courtyard
The Modern Wedge; Baby Romaine, Great Hill Blue, Smoked Pancetta, Cured Tomatoes, Buttermilk Tarragon Dressing
Vs.
The Classic Steakhouse Wedge Salad; Blue Cheese, Bacon, Tomato, Ranch Dressing
Dinner in the Modern Club
Seared Filet Mignon; Deconstructed “Wellington” Pastry, Heirloom Carrots, Truffle Reduction
Vs.
Steak and Mushrooms; Peppercorn Sauce

The event will be held on Monday, September 24, at 6pm. Throughout the evening, guests will enjoy music from the Looper soundtrack and view sneak peeks from the film as they travel throughout the castle on a tasting journey. Additionally, all attendees will receive a complimentary ticket to the advanced Boston screening of Looper taking place on Thursday, September 27 at the Boston Common Theatre, as well as other Looper promotional materials.

Cost: Tickets to the event are $50 and include: four-course dinner, beer and wine, and a movie ticket to the pre-screening of Looper at the Boston Common Theatre.
Tickets: Tickets are limited and required for entry. Please visit http://aldenlooper.eventbrite.com to purchase a ticket.

2) Every September, when the moon is at its fullest and roundest, families throughout China gather to celebrate the mid-autumn harvest with Moon Festival, one of the country’s three most important holidays. Red, which represents good luck, joy and happiness in China, is prevalent throughout the celebration.

Bringing a little of China stateside, Foumami Asian Sandwich Bar celebrates Moon Festival from September 24-28 with a sandwich special that prominently features the color red and a range of boba teas, all tying back to traditions associated with the holiday. Authentic Chinese Mooncakes (“yuè bĭng” in Chinese), a chewy pastry with fillings like black bean, jujube date and other seeds and nuts, are also available throughout the week.

Join the Moon Festival celebration at Fóumami and enjoy the following red specialty items:

Spicy Char Siu Pulled Pork
Moon Festival is marked by barbecues with family and friends. This pulled pork sandwich offers a Chinese twist on a barbecue classic with fork-tender meat rubbed and braised in a house-made red spicy Chinese barbecue sauce, topped with shredded cabbage, scallions and drizzled with house-made spicy jalapeno hot sauce.
Boba Tea
At Moon Festival celebrations throughout the US and Asia, vendors sell bubble tea to thirsty passersby. Foumami offers a range of freshly brewed boba teas in flavors like avocado, taro, strawberry, watermelon, honeydew, mango and mocha.

3) This fall the Beacon Hill Hotel & Bistro (BHHB) is making the best of it with its new Monday Market Specials, a weekly special dish prepared with farm fresh ingredients from the Central Square Farmers’ Market hand-selected by Executive Chef Josh Lewin himself.

Every Monday, Executive Chef Josh Lewin arrives at his first stop of the day, the Central Square Farmers' Market in Cambridge, where he picks up the freshest dish-inspiring produce he can find. After visiting the local farm stands, Josh heads back to BHHB, where he uses the produce to create new menu items that will cure any case of the Mondays. Recent dishes with the seasonal findings include, Poached Pete & Jen's Egg using Peagreens, New Potato, Lamb's Bacon and Elderflower, Serrano Ham & Three Melon Salad with Purslane, Blueberries and Elderflower, as well as Olive Oil Poached Sunflower "Heart" with New Potato, Purslane, Sunflower Seed Aioli.

These dishes are offered at dinner service as specials beginning in September. But, just like the BHHB at the farmer's markets, the early bird catches the worm because they are only available until the ingredients run out. Menu and price will always be influx based on availability and local sourcing. Reservations are recommended by calling the Beacon Hill Bistro at 617-723-7575.

4) Belly, a new wine bar from the owners of The Blue Room and Central Bottle, has now opened in Kendall Square. Located directly next to sibling restaurant The Blue Room, Belly draws inspiration from owners Nick Zappia and Liz Vilardi’s travels to the Alto Adige region of Italy. It is in this region that they toured a wine estate and discovered a series of contemporary spaces formed within the structures of an ancient hamlet. Belly is evocative of that experience – a crisp, modern space inserted into an historical context. In this case, a 19th century American mill building.

“The name, Belly, is associated with the creation of life and this new concept was created from two existing ones – local, seasonal and inspired food from The Blue Room combined with carefully curated cheese and wine from Central Bottle,” says Liz Vilardi, Owner & Wine Director, Belly, The Blue Room, Central Bottle Wine + Provisions. “We like to think of Belly as the baby in our growing food and wine family – mischievous, quirky and definitely the most fun to be around.”

Belly’s wine program is a bit of a personal extension of Liz; her sense of humor, feelings about how wine does not need to intimidate or be about social status, and most importantly putting forth wines that are full of love and expression. The wine list of both by-the-glass and bottle offerings encompasses off-beat, geeky and classic selections broken into playful categories like oysters I love you, rocks in your mouth, a wee bit sparkling and size matters (half bottle, magnum and jeroboam offerings).

The Blue Room’s Executive Chef Robert Grant heads up the kitchen at Belly, where he lets his love of all things butchery shine. Offerings include charcuterie, salumi, oysters, snacks of crudo, marrow bones and steak tartare. For those who would prefer larger portions, the Rhinestone Cowboy, a 24-oz. house dry-aged, grass-fed, wood grilled rib eye for two is available. Groups of 4-14 people can plan ahead and reserve an Arm + A Leg, a family style option which takes whole animal cookery to another level with four courses of carnivorous delight featuring various parts of a whole animal with seasonal accompaniments.

Cheese is also prominently featured at Belly with a dedicated section of the menu featuring ten cheeses curated weekly by Central Bottle’s Cheesemonger Stephanie Santos. The cheese categories include fresh, butter, earth, salt, funk, whole, home grown, the blues and Parmigiano-Reggiano – all are served with house-made confiture.
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Posted in Boston, Cambridge, cheese, china, chinese cuisine, Food Market, history, Italy Wines, Restaurant | No comments

Thursday, 29 March 2012

Thursday Sips & Nibbles

Posted on 01:00 by Unknown
I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1)  "Let’s face it, you think China is a place shrouded in mystery and you want to know more! What’s the deal with the “year of the animal” thing? How does feng shui actually work? What is the difference between Taoism, Buddhism and Confucianism and how can it be applied to your everyday life?"

Learn all you ever wanted to know about these mysterious, or not so mysterious, concepts, ideas and practices at China Blossom’s new “Reality Check: China Style!” lecture series sponsored by the Asian Boston Media Group. The series launches on Thursday, April 26, and continues on the last Thursday of each month through June. Choose some dishes from the China Blossom menu and enjoy a free lecture about topics such as feng shui, Chinese astrology and modern Buddhist practices.

Thursday, April 26, from 6:30pm-7:30pm
Feng Shui Rudiments: Guest speaker Peg Donahue, Co-Founder of The Center of Feng Shui and Intuitive Arts, will discuss the fundamentals of feng shui and its meaning in Chinese culture. Donahue has advanced training and experience in Bau-Biologie, feng shui, mind-body energy techniques, manifestation and quantum physics. She is the founder of Feng Shui Connections, Co-Founder of Living Energy LLC and is also the co-author of Dorm Room Feng Shui. Donahue received her MBA from Boston University and her BA from Georgetown University.

Thursday, May 31, from 6:30pm-7:30pm
Chinese Astrology: Guest speaker and certified feng shui practitioner, Katina Lemay, will discuss the ins and outs of Chinese Astrology, as well as the basics of the well-known “Four Pillars” concept. Lemay combines her intuition with her training in black sect, compass and form feng shui, earth energies and four pillars astrology to help individuals improve targeted aspects of their lives. She is a certified home stager and Kundalini Reiki Master. She is the founder of The New England School of Feng Shui and is a Red Ribbon member with the International Feng Shui Guild.

Thursday, June 28,  from 6:30pm-7:30pm
Modern Chinese Ideologies and Daily Life: Taoism vs. Buddhism vs. Confucianism: The Boston Buddha, Andy Kelley, will engage guests in a 101 comparison of modern Chinese religious beliefs and then engage attendees in a thought provoking discourse on how to be more mindful in daily life. He founded The Boston Buddha to teach individuals to be more productive in their careers and happier in their lives by incorporating meditation into their busy schedules. Kelly graduated from the Mindfulness-Based Stress Reduction Program (MBSR) at the Center for Mindfulness at UMass Medical School and is a certified instructor of Primordial Sound Meditation for The Chopra Center.

Cost: Enjoy a complimentary lecture with dinner from China Blossom’s menu.
Reservations are necessary as lectures are held in private dining room. Please call 978-682-2242 for more information or to make your reservation.

2)  Legal Sea Foods is “Raising the Bar” once again by debuting their new spring and summer cocktail list. New to the “Martini” list, Legal Sea Foods will now begin pouring the Double Cross Truffle Martini (pure, clean Slovakian Double Cross vodka, truffle & blue cheese olive - $12.95) and the “Perfect” Ten Martini (Tanqueray 10, aromatized wines, lemon twist - $10.95).

For “House Specialties,” sangria options ($9.95 each) now come threefold: Yumberry Sangria (Thatcher’s Yumberry liqueur, Hendrick’s, moscato, lime, fresh raspberries, soda); White Sangria (St. Germain, Skyy Citrus, sauvignon blanc, lemonade, lemon bitters, lemon-lime soda); and, Legal Sangria (Spanish Red Wine, Cruzan Raspberry and Citrus rums, Massenez Crème de Peche, lemon-lime soda, fresh fruit). There is also a classic Moscow Mule (Russian Standard, Gosling’s Ginger Beer, lime - $9.95).

Legal Sea Foods also offers “Exclusive Selections” featuring their own hand-selected, privately bottled El Dorado 5 Year Rum, Corazón Añejo Tequila and Eagle Rare 10 Year Bourbon. Newcomers to this category include: Smokin’ Hot ‘Rita (Corazón Añejo Tequila, Del Maguey Vida Mezcal, jalapeño-habanero syrup, fresh watermelon, lime - $9.95); Mojito (El Dorado 5 Year Rum, mint, lime soda - $9.95); and, “Old Fashioned” Old Fashioned (Eagle Rare 10 Year Bourbon, sugar, orange bitters, Angostura bitters - $9.95).

The Fresh Watermelon Crush (Rain Organic Vodka, fresh watermelon, simple syrup - $9.95) will join the ranks in the “Cocktails” portion of the menu. For those looking to cool down, head to their “Highballs” section ($8.95 each) where you will find the Coconut Lemonade (Skyy Coconut, coconut water, fresh lemon, sour).

For “Tasting Flights,” guests can explore their palate with three one-ounce pours. In the new Legal Trinity ($11.95), sip on their exclusively barreled spirits: El Dorado 5-Year Rum, Corazón Añejo Tequila and Eagle Rare 10-Year Bourbon. Other flights include: Patrón Tequila (Silver, Reposado, Añejo - $13.95); A Taste of Tawny Port (Quinta do Noval 10 Year, Fonseca 20 Year, Taylor Fladgate 30 Year - $14.95); Ultimate Chocolate Ecstasy (Bailey’s Irish Caramel Cream Liqueur, Godiva Chocolate Cream Liqueur, Bailey’s Irish Chocolate Mint Cream Liqueur - $10.95); Grand Mariner (Grand Mariner, Grand Mariner Centenaire, Grand Marnier Cent Cinquantenaire - $24.95); and, Nectar of the Gods (Brinley’s Gold Coffee Rum, Brinley’s Gold Coconut Rum, Brinley’s Gold Vanilla Rum - $8.95).

3)  On April 11, at 6:30pm, Legal Sea Foods will team up with the co-owners of the Hermann J. Wiemer Vineyard, Fred Merwarth and Oskar Bynke, to host a four-plus-course wine dinner at the Park Square location. Each course will feature Legal Sea Foods’ signature cuisine paired with selections from this vineyard in New York’s Finger Lakes.

Hors d'Oeuvres
Scallop Mousse, Toast Points and Chervil Aioli
Lobster Anticuchos with Mini Garden Vegetables
Fresh Oysters* and Lemon Granité
Paired with 2006 Hermann J. Wiemer Vineyard Cuvée Brut
First Course
Braised Pork Mousse Stuffed Calamari (pecorino clam risotto)
2010 Hermann J. Wiemer Vineyard “Reserve” Dry Riesling
Second Course
Indian Spice Rubbed Striped Bass (basmati lentil salad, grilled mango salsa)
2010 Hermann J. Wiemer Vineyard Gewurztraminer
Third Course
Hickory Wood-Grilled Arctic Char (roasted ratatouille, herbs de provence compound butter)
2007 Hermann J. Wiemer Vineyard Cabernet Franc
Dessert Course
Pineapple and Mango Tart (lime-coconut caramel sauce, vanilla scented whipped cream)
2008 Hermann J. Wiemer Vineyard “Bunch Select” Late-Harvest Riesling

Cost: $70 per person (excludes tax and gratuity)
Reservation required by calling: 617-530-9397

4)  "With more than 150 Regional Pasta Tour dinners under their belts, Tavolo chefs Chris Douglass and Nuno Alves believe they have circumnavigated the 20 regions of Italy at least three times – adding up to a whopping 450 authentic recipes researched, cooked and served since 2009."

Their 3-course Regional Pasta Tour menu ($25) is offered every Wednesday from 5-10 PM, with dishes originating from stalwarts like Tuscany and Sicily, and from lesser-known pockets of culinary discovery like Campania (Spaghetti with Salmon & Braised Octopus). One Wednesday a month, Regional Pasta Tour is devoted to one of Italy’s countless annual food festivals.

Wednesday, April 4
Artichoke Festival Pasta Tour
(Sagra del Carciofo Romanesco)
Raw Artichoke Salad with Shaved Parmesan
Lasagna of Confit Artichokes and Pancetta with Bechamel
Cynar-Green Tea Granita

Wednesday, May 23
Ligurian Lemon Festival Pasta Tour
(Sagra di Limoni)
Farinata: arugula, chickpea flatbread, caramelized mushrooms, lemon vinaigrette
Lemon Trofie (pasta shape) with lemon frittelle, lemon zest, and salt cod with lemons, capers and olives
Lemon Olive Oil Cake with berries and lemon meringue

Festivals of Pignoli and Baccala are coming up in June and July !
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Posted in Boston, china, cocktails, finger lakes, New York wines, North Andover, Restaurant, seafood | No comments

Monday, 26 March 2012

Rant: Can Bordeaux Save The Sharks?

Posted on 01:00 by Unknown
Key the theme music to Jaws...

Conservationists estimate that as many as 100 million sharks are slaughtered each year, primarily for just their fins. There is a dispute as to the actual number, with the lowest figure around 25 million. Because of this massive slaughter, it is thought that some shark species could have decreased by more than 75%. In a process called "shark finning," fishermen, while at sea, will catch sharks, remove their fins, and then throw the rest of the shark back into the sea where they will die. The most commonly targeted shark species include blacktip, blue, bull, hammerhead, mako, porbeagle, sandbar and thresher, though sometimes other shark species are taken as well.

What is being done with all those shark fins? They usually end up in soup. Shark fin soup is a famous Chinese soup, with a history extending back centuries to at least the Ming Dynasty, if not older. Originally, it was a rarity, prized by Emperors and the very wealthy because it was very expensive and required extensive preparation. Though it has expanded beyond that elite, it generally still is seen as a luxury item, a requisite for special occasions such as weddings and grand banquets. It is considered a symbol of wealth, honor, prestige and power. Interestingly, shark fins are basically tasteless and they are embraced more for their texture.

Since the passing of the Shark Finning Prohibition Act of 2000, shark finning has been illegal in the U.S. and for U.S.-registered vessels. But, there was a loophole that permitted U.S. fishermen to purchase shark fins in international waters and then resell them in the U.S. Fortunately in 2011, a new law, the Shark Conversation Act, closed that loophole. Now, shark fins cannot be imported into the U.S. unless they are accompanied by the rest of the shark's body. The Act also permits the imposition of sanctions on other countries which allow the practice of shark finning.

Recently, a possible solution to the shark fin problem has been proposed, the use of farmed tilapia fins from Taiwan. Taiwan tilapia, originally called Wuguo Fish after the two men, Wu Zhen-hui and Guo Qi-zhang, who introduced the fish to Taiwan in 1946, is said to possess the same appearance and texture as a shark fin, and thus would make a good substitution in the soup. The fins must be served shredded though because they are much smaller than the usual shark fins. Tilapia is much cheaper and a far more sustainable choice than shark fin. But will it serve as a proper replacement?

No, the best thing to do would be to skip the tilapia fins and look to Bordeaux wine as the best replacement for shark fins. Yes, that sounds very strange. How will adding wine to soup replicate shark fins? It won't! Rather, we need to understand the rationale behind shark fin soup, to look beyond the dish itself and look deeper into its symbolism.

As I have already said, shark fin is a luxury item, a symbol of wealth, honor, prestige and power. A Chinese host wants to display their generosity and prosperity, to impress their guests with something rare and valuable.  It is not about the taste or texture of the shark fin soup. It is the symbol of what that soup represents which is far more important. So, even if tilapia can match a shark's taste and texture, it will still fail as a replacement because it lacks the proper cachet. It is not an expensive and rare ingredient, not a symbol of wealth and prestige. It would be seen more as a cheap knockoff, and a Chinese host might lose honor for serving such an an inferior item.

So what is truly needed is something rare and expensive which can replace shark fin, something which carries prestige. High end Bordeaux wine, such as First Growths, or some other equally expensive wine, can fit that qualification. We all know how Bordeaux wine has taken China by storm, and that expensive Bordeaux has found a great market in China. That type of wine fits within their cultural desire to display their prestige and wealth, to give to friends and business associates an expensive gift. Bordeaux can easily be more expensive than shark fins, so it offers an even greater symbol of wealth. At weddings, great banquets and other such significant events, serving costly Bordeaux can speak far more loudly than any soup.

So save the sharks and let the Chinese drink Bordeaux instead!
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Posted in china, chinese cuisine, controversy, France Wines, rant, seafood, sustainability | No comments

Wednesday, 18 January 2012

Feeding the Dragon: A Culinary Exploration of China

Posted on 01:00 by Unknown
This year, Chinese New Year falls on January 23, and it heralds the Year of the Water Dragon. Dragons are very passionate (glad to hear that!) and 2012 is poised to be a year of excitement and unpredictability, an excellent year for starting new projects. So, this is a perfect time to review a cookbook that presents some intriguing information on the culinary realm of China, especially when that book's title touches on a Dragon.

Feeding the Dragon: A Culinary Travelogue Through China with Recipes, written by Mary Kate Tate and Nate Tate (Andrews McMeel Publishing, October 2011, $24.99), is a trade-sized paperback of 290 pages. Mary and Nate are siblings, both with a passion for China, especially its culinary offerings. Their passion led them to undertake a three-month, 9700+ mile backpacking trek across China, visiting 18 provinces and territories. They had to economize on their journey, traveling by various modes from trains to donkeys, and spent their time immersed in the culture and food of China. To document these travels, they began a blog, Feeding the Dragon, which has developed into this book.

The book is a combination travelogue and cookbook, broken down into 9 sections by region, including Beijing, Shanghai, Fujian, Hong Kong, Macau, Yunnan, Tibet, Sichuan and Xinjiang. Each of these regional chapters has a few short essays, from historical to cultural, about that region. The topics are diverse, covering such items as dim sum, eating dog meat, yaks, dining with monks, pandas, the lion dance, and much more. These are interesting essays, providing glimpses into the diverse personalities of the various Chinese regions as well as insights into the personal experiences of the authors. These articles could encourage and motivate readers to seek out additional information, to peer deeper into the topics.

Each regional section also contains recipes, usually 10-15 per region, for a total of over 100 recipes, spanning the range from appetizers to desserts, and including several beverages too. Some of the recipes will sound familiar to most readers, like Hot and Sour Soup, Soup Dumplings, Dan Dan Noodles, Chicken Lettuce Cups, and Kung Pao Chicken. But, these recipes are intended to be more authentic, and might not be similar to what you eat at some local Asian restaurants. For example, the Hot and Sour Soup contains some less common ingredients such as lily buds and black tree ear fungus. There are also some more intriguing and less common recipes, such as Macanese Crab Curry, Dragon Fruit Sangria, Tibetan Noodle Soup, Uighur Roast Chicken and Popiah Rolls. There is something for everyone, no matter what your preferences.

Overall, the complexity level of the recipes appears to be Easy to Moderate, and the most difficulty might be finding some of the ingredients unless you go to an Asian grocery store. Each recipe begins with a paragraph or two that gives a bit of background or a story about the recipe. Recipes are better with some context and I am glad they added that information. A fair share of the recipes have accompanying and appealing photos of the dishes. The final sections of the book include a chapter on Cooking Basics, such as how to season a wok, how to stir fry, and dumpling folding tips, as well as a Glossary of ingredients.

The Tates have written a fascinating culinary survey of China that does not endeavor to be comprehensive. It is more a sampling of recipes from different regions, providing some authenticity for home cooks. I like the fact that it is more than just a collection of recipes, but also includes brief essays about Chinese culture and the author's travel experiences, giving the reader more context as well as making the book, as a whole, more interesting. The book is aesthetically pleasing, with numerous beautiful photos of not only the dishes, but also of the people, places and items of China.

With Chinese New Year coming soon, why not pick up this book and prepare some of the recipes to celebrate the Year of the Water Dragon. It is a great time to start a new project, like learning how to prepare some Chinese dishes.
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Posted in Book reviews, china, chinese cuisine | No comments
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    “ Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there...
  • Rant: Outraged By Sake Prices At Restaurants
    We often hear complaints about the outrageous prices  of wine sold at many restaurants. Some places charge three, four or even fives times t...
  • Rant: Post-Labor Day Wine Advice
    With today as Labor Day , it is seen by many people as a signal of the end of summer, despite the fact that the official end is not until Se...

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