Category: food-with-foodnotes
Fermentation of Soy Sauce (VERY COOL VIDEO FOR CLASS TO WATCH)
A very interesting feature film by Nat Geo that looks into the traditional process of making soy sauce. Tying it to today’s class and presentation (24th sept, week 7), we Read More …
[Week 7]: Sorghum Wine (二锅头)
The modern day example of distilled sorghum wine that I brought to class is one of the most famous go-to (cheaper) wines in China — it’s the Red Star Er Read More …
Week 7: Liquorice Orange Peel 甘草陈皮
Liquorice Orange Peel 甘草陈皮, is a preserved fruit, or in some cases, it is referred to as herbal candy. The preserved fruit boasts several health benefits to the human body Read More …
[Week 7] Toxic and Intoxicating Foods: Soy Sauce
Soy sauce, no doubt, is the best known and widely used traditional soy food not only in Asian countries but in the Western counterparts as well. This all-purpose seasoning has Read More …
Mushroom, 菇
Throughout recorded history in China, there are repeated references to the use of mushrooms as food and for medicinal purposes. Many common and popular mushrooms species of today originated in Read More …
[Week 6] Green Tea
Tea (茶) is a popular beverage that is consumed in many parts of the world today, especially Asia. Apart from tea being widely known for its medical purposes, it actually Read More …
Week 6: Sugarcane
Locality and history of sugarcane pre-Tang Sugarcanes in China typically belong to two variations namely the Saccharum sinense and Saccharum barberi. They require a temperate climate that has Read More …
[Week 6] Wheat Gluten (Mock Meat)
Mock chicken (mock meat) is a vegetarian food, made of wheat gluten and marinated in soy sauce. Wheat Gluten (麵筋, Mian Jin) or commonly referred as Seitan, is rich in Read More …
[Week 5]: Pei Pa Koa
Pei Pa Koa, or loquat syrup, is a well-known cough and sore throat remedy made of several natural herbs, loquat and honey extracts. The story of Pei Pa Koa goes Read More …