Chinese Food History And Ingredients Cultural Studies Essay

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About the history Chinese food, meat was scarce, so dished were created to use with small amount of meat mixed with rice or noodles. Some more vegetables were added and stir-frying, the most common method of cooking. Chinese food usually had a special meaning: mostly wishes of happiness, fertility or longevity. In Chinese weeding banquet, there was eight dishes are usually served to guest because in Chinese, the word "eight" sound like ' good luck ' to everyone. Beside that, some of the weeding banquet also provide nine dishes to guest including dessert, the meaning of nine dishes is the words for "nine" and "long" are homophones.

In Chinese, the pronunciation of the fish like " save more. " It is because as same as with the word for abundance, richness, or surpluses, the Chinese people believe that, when after eating it can help them to save more money and bring prosperity in coming year by year. We usually can found this course especially at Chinese Weeding Function , it is customary to serve the entire fish, with the fish head pointed towards the honoured guest.

Serving dessert probably wishes the newlyweds a sweet life. The hot sweet red bean soup should contain lotus seeds ( lian zi) and a bark-like vegetable ( bak hop) to wish the newlyweds a hundred years of togetherness. The sweet lotus pasta in sweetened steamed bread symbolizes fertility, it is shaped and coloured to resemble peaches (ta zi), since the peach represent long life. The sticky dumpling you describe, covered with crushed peanuts with black sesame pasta in the centre, is called mochi (you might consider mochi with lotus pasta for their symbolic value rather than sesame pasta)

The traditional Chinese food recipes of Chinese people common recipes for their meals for the ancient year and now. When I doing this assignment, I had learnt a few type of Chinese Food which usually in weeding party. Beside that, I also learnt the each history of each dishes, what type of ingredient which is suitable use in each of disc and also the different type of cooking method.

A Chinese Restaurant usually had their owned way to do their table setting. A traditional Chinese set, we can found a plates are usually laid out with chopsticks atop; this is more the way a feast is presented, rather than a family meal. Setting the table for an every days meal the traditional Chinese way is simple. It requires just a few supplies and few minutes to get it right.

On the other hand, a traditional Chinese Restaurant don't like to using fork and spoon, knife for their meals and service, some of the restaurant will help customer change this type of the cutlery when the meals like prawn and soup, after that the waiter or waitress will come to collect and to change back to a traditional cutlery.

Dining in China is a social occasion. Round tables are typically used to sustain conversation. Formal occasions take social eating up a notch. The food is a higher quality and the table settings are fancier. If we are preparing to have Chinese guest or have just moved to China, there are few things we must know about the formal Chinese table setting which can help our formal meal are success.

Cover the round table with clean table cloth and set the Lazy Susan at the middle of the table. It is because in traditional formal or informal are served communally rather than individually, a lazy Susan allow dinners to access each plate of food without having to reach across other guests or lift the plates. If we have a small table with only few guests, a Lazy Susan is not necessary as long as guest can easily access each dish without reaching too far.

Set the dishes. Set the rice bowl in the centre of saucer. Place the tea cup to the top left of the rich bowl and, if guest had a wine or beer, the wine glass should be placed to the top right. The saucer is a more modern addition and used to discard bones and rest food until it is eaten

Set the utensils. The chopsticks should be place on the right of the saucer and rich bowl and the tips should be placed on a chopstick stand. The flat-bottomed, Chinese spoon should be set inside the empty rich bowl and removed for use by the guest. Place the folded napkin to the left of the saucer

If serving soup or a hot pot, place it in the middle of the Lazy Susan with ladle. Rich and noodles should be place next to the soup, in the centre, with a serving utensil. Main dish are placed on the edge of the Lazy Susan for easy reach by guest. Serving utensil are unnecessary for main dish because guest will use their chopsticks to take what they want.

Seat the guest of honour with his back away from the doorways or in any chair that allows him to see the door. After the guest of honour is seated, the host should sit to the left of the guest of honour or with her back towards the door. The rest of the guest can seat where they want.

A Deluxe Combination also called cold dishes were always served first. The number of cold dishes served will vary depending on the party size. For small parties, you will get one or two dishes (usually fish ball or vegetable). For large parties, you could get as many as 12 different dishes (or more). Inside the cold dishes, we usually can found eight type of food. In traditional Chinese weeding party, this type of course usually serve with a combination platted which in centre of the table and guest usually used their own small plate and chopstick to eat.

Braised Sharks Fin Broth with Crab Meat and Crab Roe also called shark fin soup which is usually serve staff. Guest usually put their rice bowl in front them and wait for staff help them fill the soup. Some of the restaurant will serving with a brandy or vinegar which can help the shark fin soup more taste. After finish eating, the guest will put their owned bowl inside the big soup bowl.

Stir Fry Prawn with Crispy Roll in Spicy Sauce

This type of course usually serve with a combination platted which in centre of the table. Some of the restaurant will put a big spoon which easy to let guest to take. Before this type of course serving, a waiter or waitress will help guest changing their owed cutlery to fork and spoon which can let them easy to take out the prawn, it is because this type of course usually is a big prawn with cover.

Steamed Sea Bass with Bean Crumbs

This type of course usually serve with big platter, under the big platter, the restaurant usually put a flame example like candle to prevent the fish faster cooler. Before this course put in front the guest, the waiter or waitress usually help a guest changing a new platter, chopstick, spoon and bowl. A saucer usually provide to let guest to discard bones.

Crispy Roast Chicken

Usually serve whole chicken with a few of bones to guest. A saucer also be provided to guest, and if the guest want an extra sauce example chilli sauce, tomato sauce or soy sauce. The waiter or waitress must try to get it in 15 minutes to prevent guest complain. After finish the food, some of the guest will put their owed bowl or saucer inside the big platter, the waiter and waitress must quickly take a new bowl to guest before serving next course.

Sauteed Limpet & Bailing Mushroom with Seasonal Vegetables

The ingredient usually is vegetarian, it means all is vegetables, mushroom and peanut. The restaurant usually cooked the vegetables rather than raw which means cut into thin strips or small pieces, which can let guest easy take and put in their month and also to digest.

Braised Ee-Fu Noodles with Crab Meat

This is the last course before serving dessert. Usually serve in big platter and the guest use their owed chopstick to take. This type of course usually left more than the other course because some of the guest already full until want doing some warm up to let their stomach relax. Some of the guest will ask the waiter or waitress help them to take a plastic beg for bring back home.

Cream of Red Bean with Lotus Seed & Lily Bud

Usually serve with a bowl, before coming the waiter or waitress must clean all the thing and change a new bowl and spoon to guest. When coming, the waiter or waitress must help the guest fill in their owed bowl same like serving the shark fins soup.

Conclusion

In my conclusion, I had learn about the different type of course and different way to serve the guest in traditional Chinese weeding party. In the other hand, I also learn about the different type of Chinese set and also what cutlery should be used when setting the table.

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