Food And Culture: Sweet And Sour Pork Ribs
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.
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