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HH2031 History of Chinese Food

AY 2019/2020 Semester 1

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15 Nov 2019, Fri TAN TENG ZHEN DAVIDLeave a comment

KF Seetoh Food Documentary

Awesome documentary about Singapore’s food culture produced by the Culinary Institute of America, featuring KF Seetoh, the famous local food guru, who expertly narrates the evolution of Singapore’s food culture Read More …

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12 Nov 2019, Tue TOK ZHI NINGLeave a comment

Video Clip_Week 8

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12 Nov 2019, Tue TOK ZHI NINGLeave a comment

Yam Cha Practices

ShaoMai (烧卖)  ShaoMai (烧卖) was originally from Huhhot, Inner Mongolia. It was known as the northern type of ShaoMai which usually filled with chopped or minced mutton, scallion and ginger, Read More …

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5 Nov 2019, Tue5 Nov 2019, Tue COLIN FRANCIS DE SOUZALeave a comment

Ang Ku Kueh 紅龜糕 “Red Tortoise Cake”

Introduction The 紅龜糕, also known as the “Red Tortoise Cake,” or “Ang Ku Kueh” to the Straits Chinese, is a dessert which was typically for religious or ceremonial purposes. The Read More …

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4 Nov 2019, Mon4 Nov 2019, Mon PHYLLIS KOH XING YILeave a comment

Week 12: Lei Cha (擂茶)

From Lei Cha to Lei Cha Fan Hakka Lei Cha (Kejia lei cha 客家擂茶), is a traditional Chinese tea-based beverage from the southern part of China in the Guangdong province. Read More …

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4 Nov 2019, Mon5 Nov 2019, Tue TAN TENG ZHEN DAVIDLeave a comment

Zongzi: Chinese Diaspora food in Southeast Asia

 Introduction Zongzi (粽子), or more commonly referred to by the Straits Chinese in Singapore and Malaysia as Bak Zhang, is a sticky rice dumpling wrapped in bamboo leaves which originated Read More …

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29 Oct 2019, Tue29 Oct 2019, Tue NGM HUI TING, VIVIANLeave a comment

Migration of Zhajiangmian to KR: Jajangmyeon 자장면

Jajangmyeon originated from the Chinese dish zhá jiàng miàn 炸酱面, which was a simple peasant meal in Shandong. While zhá jiàng miàn belongs under Shandong Cuisine or lǔ cài 鲁菜 Read More …

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28 Oct 2019, Mon29 Oct 2019, Tue LEE RUI MINLeave a comment

Taiwanese Beef Noodle Soup

Brief History of Taiwan Noodles: The Taiwanese beef noodle soup was introduced by Kuomintang (KMT) Sichuan province veterans who fled from mainland China during the 1900s. These veterans had possessed Read More …

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27 Oct 2019, Sun27 Oct 2019, Sun SIM WAN ZHENLeave a comment

Week 11: Migration of Wonton Noodles into Hong Kong

Like many foods we encountered this semester, there are many varying myths on how the food came to be, wonton noodle is no exception. One myth on wonton dates back Read More …

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24 Oct 2019, Thu24 Oct 2019, Thu TAY ZI HANLeave a comment

Week 11: Ramen Tale ラーメン物語

Ramen ラーメン is the Japanese pronunciation of the Chinese characters 拉面 lā miàn. It is a bowl of hot broth hand-pulled noodles that originated in Lanzhou. Lanzhou is the capital Read More …

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Course Coordinator

Instructor: Michael Stanley-Baker (Asst Prof)
Office: School of Humanities, History
HSS 05 12 (HIST)
Email: msb@ntu.edu.sg
Office Hours: by Appointment

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