Food And Culture: Sweet And Sour Pork Ribs (Essay Sample)
Part 1: Introduction
Write a strong introduction to arouse the interest of the reader. What are the principles of your meal design? How is your meal connected to Chinese cuisine and culture?
Part 2: The process of your meal
Include ingredient selection, the design of each dish (cultural, medicinal and aesthetic reasons), culinary techniques, and self-evaluation of the meal.
Part 3: The reflection on your cooking practice and Chinese culinary culture
How did your cooking practice reflect Chinese culinary culture from the perspectives of history, geography, traditions, medical value, etc.?
Part 4: Culinary culture comparison
Based on your cooking practice and knowledge learned in this course, what are the similarities and differences between Chinese culinary culture and your home country’s culinary culture?
Part 5: Works Cited
ps: Since I am Chinese, the last part simply writes about the differences between the American and Chinese food cultures.
This is a course on Chinese cuisine. This article is our final project. We have a group of five people doing four Chinese dishes. One person is responsible for photography. What I do is sweet and sour pork ribs.I use light soy sauce and dark soy sauce first, then add some pepper to marinate the pork ribs for 20 minutes, fry until mature, and then add in white sugar in a wok, heat to melt, add ribs, stir fry, then add light Soy sauce and dark soy sauce continue to stir fry, and then add boiling water, then add ginger and green onions, cook over medium heat for 40 minutes, then open the fire to collect juice, add black vinegar last, then done.
Food and Culture
Food and Culture
People connect with their ethnic group or cultural through similar food patterns. People also use food to retain their cultural identity when they move to other countries. Similarly, people from different cultural backgrounds eat different foods. Moreover, the ingredients, methods of preparing and preserving foods and the types of food we eat at different meals differ with our cultures. Where our ancestors came from or the areas our families live also influence what food we like or dislike. Our food preferences give rise to patterns of food choices within a regional or cultural group (Cheung & Wu, 2014). For instance, my meal is the “sweet and sour pork ribs” (Tang Cu Pai Gu). Restrictively, the spare ribs are chosen as the main ingredients. However, the popularity of this meal is not is not only because of its delicious taste but also its beautiful color. Although many people may prefer to eat this meal at a restaurant because it is reasonably hard to achieve at home, the “Sweet and sour pork ribs” food remains connected to Chinese food culture because sweet and sour is a popular taste in many Chinese cuisines.
The Process of the Meal
* 1 pound pork ribs (cut into 1 to 1.5 inch sections)
* 3 tablespoon black vinegar
* 2-tablespoons cooking oil
* 1 teaspoon extra black vinegar
* 2 tablespoons cooking wine
* 2 tablespoons light soy sauce and dark soy sauce
* 1 star anise (optional)
* 3 ginger slices
* 4 green onion
* 30-35g mashed white sugar
* hot water
Cut ribs into 1-1.5 inch sections and place them in cold water. Transfer to boil and proceed with cooking for about 2-3 minutes (China Sichuan Food, 2015). Then transfer out and rinse the rib sections under running warm water and set them aside to drain. Use light soy sauce and dark soy sauce first, then add some pepper to marinate the pork ribs for 20 minutes. Fry until mature, and then add white sugar in a wok. Heat to melt, add ribs, stir-fry, and then add light Soy sauce and dark soy sauce continue to stir-fry. Add boiling water, and then add ginger and green onions. Cook over medium heat for 40 minutes, and then open the fire to collect juice, add black vinegar before serving.
The whole procedure should take approximately 50 minutes in total; 30 minutes preparation time and 20 minutes cook time. Sweet and sour taste in Chinese cuisine can be achieved by different ingredients. For example, in this recipe, we use soy sauce, mashed sugar, and black vinegar (China Sichuan Food, 2015). The recipe might include a lot of oil and this should not be a bother because the ribs will not absorb them while cooking as you will be able to discard most of the oil in the end. When stir-frying the sugar, one should use the keep stirring while using
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