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Authentic and traditional Chinese food

2020-09-22 来源: 51Due教员组 类别: Essay范文

Chinese food,sociology代写,作业代写,北美代写,代写

下面为大家整理一篇优秀的essay代写范文 -- Authentic and traditional Chinese food,文章讲述本文主要从成因,历史,多样性的角度阐述了真正的中国传统食品,并提供了一些烹调正宗中国食品的简单方法。如今,中国菜在美国越来越受欢迎。作为中国人,我有责任向国外传播真实和传统的食物,因为外国人之间存在误解,那就是他们在当地中餐馆点的菜根本不是正宗的。本文将改变您的想法,并提供真正的美味中国菜。

 

    This paper mainly illustrates what is real and traditional Chinese food from the perspective of the cause, history, variety and provide some simple ways to cook authentic Chinese food. Nowadays, Chinese food became more and more popular in the United States. As a Chinese, I have the responsibility to disseminate real and traditional food to outside countries as there is misunderstanding among foreigners, that is what they order at local Chinese restaurant is not authentic at all. This article will change what you think before and provide with real delicious Chinese food.

    Can you believe it? “There are more Chinese restaurants in the United States than the number of McDonald’s, Burger Kings, Wendy’s, Domino’s, and Pizza Huts combined!” With the process of internationalization, more and more cuisine were spread and accepted by Americans, especially Chinese food. In general, chicken and broccoli are considered as the most classic Chinese food. Nevertheless, most of Chinese don’t have a clue about the so-called Chinese food such as chop suey and crab rangoon. In the eyes of Chinese, they are not real Chinese food.

    What has caused this phenomenon? Well, it can trace back to 19th century when Chinese people began to emigrate to the United States for better opportunity. At that time, in Francisco, there were sophisticated and sometimes luxurious restaurants operated by Chinese and patronized by themselves actually. On the contrast, in smaller towns, the restaurants opened by Chinese provided foods according to what the customers requested. Sometimes pork chop sandwiches and apple pie, sometimes beans and eggs. Gradually, in the process of modifying the food to suit a more American palate, these smaller restaurants developed early American Chinese cuisine. At first, these cuisine were for the miners and railroad workers. Then, “they established new eateries in towns where Chinese food was completely unknown and adapting local ingredients and catering to their customers' tastes. In the process, cooks adapted southern Chinese dishes such as chop suey, and developed a style of Chinese food not found in China” .Thus, Chinese food in the United States has developed its unique genre which is full of American style. In this case, those who don’t have the chance to try real Chinese food think what they eat in America is authentic. Also, at the same time, Chinese can’t understand the concept of American Chinese food.

    Then, here is the question. What is real Chinese food? It’s quite a difficult question to answer within several sentences since Chinese cuisine contains a profound history and a splendid culture. The several dishes can’t represent Chinese cuisine at all. So , I have to illustrate it from several perspectives according to research.

Chinese cuisine is quite a delicate art. It’s not a matter of simple eating or satisfying one’s hunger. There is a proverb in China, “Food is the paramount necessity of people.” Chinese are willing to pay much attention to it and spend time thinking how to make delicious and exquisite dishes. This kind of idea even can trace back to 2000 years ago when it was Spring and Autumn period. According to the Confucian Analects, excerpted from “Food in Chinese culture” edited by K.C. Chang (Yale University Press,1997), “He did not eat what was discolored or what was of a bad flavor, nor anything which was ill-cooked, or was not in season. He did not eat meat which was not cut properly, nor was served without its proper sauce ...”. From this we can see how “captious”our ancients are towards diet. And Confucius’s high status guided Chinese peoples’ diet view from ancient times. We can see the tip of the iceberg from books like Sui Yuan Shi Dan or Man Han Quan Xi both in Qing Dynasty.

    China’s vast territory is also an important reason for today’s wide diversity of diet. According to a statistical study published in China in 1983, there are more than 60,000 different dishes let alone at present times. The ingredients, the way to cut, the cooking method, the duration and degree of heating and other factors decide the quality of Chinese cuisine. There are several standards toward Chinese dish. Basically, a good dish has a high level of color, aroma and taste. Color means a perfect match between the original ingredients and condiments to let people have appetite at the first sight of it. The aroma of dishes includes not only when smelling it but also when tasting it. Taste is the soul of a dish which combines major ingredients and seasoning through different cooking techniques. Food is to be eaten into one’s stomach in the end and must be tasted by mouth, so a dish can’t be excellent if it’s not palatable even it looks beautiful or smell wonderful. What’s more, some other factors can add brilliance to its present splendor. For example, a dish contains a good moral always please diners. Chinese people like things have auspicious meanings. Appearance refers to the shape and decoration while nourishment reflects the idea of “Food cures better than medicine” rooted in the concept of people.

    Here are eight major components of Chinese cuisines. Anhui Cuisine is the cooking style of Huangshan Mountain region with famous dishes like Steamed Stone Frog and Bamboo Shoots cooked with Sausage. Cantonese Cuisine is famous for its wide range of choosing the ingredients. Cantonese eat everything they can and the transform of food is sophisticated. Fujian Cuisine pay much attention to cooking soup. We can see it from the regional saying,”One soup can be changed in ten forms”,”It is unacceptable for a meal to not have soup”. Hunan Cuisine is hot and spicy, kind of similar to Sichuan Cuisine in which pepper plays a more significant role. Jiangsu Cuisine ,also named Huai Yang Cuisine, emphasizes the freshness of the ingredient itself. And it’s sweeter than other cuisines. Shandong Cuisine is the oldest existing major cuisine in China mostly use marine food products. Zhajiang Cuisine is a combination of three kinds of cuisines and is famous for Dongpo Pork and West Lake fish in vinegar. Except those complicated cuisines, there are some classic delicious dishes in Chinese style should be added in local restaurants. For instance, Beef Noodle Soup, Spicy Garlic Bacon, Soup Dumplings and so on.

    Also, the way to enjoy meal is quite different between two countries. Westerners are likely to be served individually during a meal while Chinese share different kinds of dishes on a table. It reflects a distinct culture. Unlike silent atmosphere during a meal, a pleasant one should be hilarious and lively. Especially a wedding party or birthday party. Human relationship enhances with people talking and laughing. A meal is not just about eating but also the way to connect people and tie them closely.

    Maybe you are kind of tired of the few Chinese cuisine in restaurants in the United States. Here I’d like to provide a way of cooking a famous dish Mapo Tofu. First, cut the tofu into small pieces and then heat up a wok. Pour in the cooking oil and chili oil, add the chopped garlic, ground pork, spicy bean paste. Here is the important procedure, stir fry all the ingredients without stopping until the pork is half-done. And next add in chili powder, soy sauce and continue the acting of stir fry. Thee last step, add in tofu and water, now stir gently avoid breaking them. Lower the heat and simmer a little while. Then an aromatic, spicy hot, authentic Chinese cuisine is done. Put the dish on the table and invite families or friends to taste it and enjoy a real Chinese cuisine.

 

 

[References]

OMG Facts.(2014) .There are more Chinese restaurants in the United States than

     the number of McDonald's, Burger Kings, Wendy's, Domino's, and Pizza Huts

 combined! From :

     http://www.omgfacts.com/lists/6704/-

Ch Six, "The Globalization of Chinese Food: The Early Stages," in J. A. G.

     Roberts. China to Chinatown: Chinese Food in the West (London: Reaktion,

     2002) ISBN 1-86189-133-4.

Andrew Coe Chop Suey: A Cultural History of Chinese Food in the United

     States (New York: Oxford University Press, 2009).

Jamie, Fullerton.(2014).China doesn’t understand the concept of American Chinese

     Food. From:

     http://munchies.vice.com/articles/  

K.C. Chang.(1997).Food in Chinese Culture.Yale University Press.

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