Brief discussion on a difference of a Food Culture of the. United State. RenYuxi F:HUST T: - PDF

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Brief discussion on a difference of a Food Culture of the United State RenYuxi F:HUST T: Abstract It is well know that the eating habits between china and America are very
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Brief discussion on a difference of a Food Culture of the United State RenYuxi F:HUST T: Abstract It is well know that the eating habits between china and America are very different. After finding a lot of information about eating culture of china and America food culture. I will make an analysis in detail to the difference about the huge difference includes three aspects:food envirenment,food habits,and concept of eating. So this article is divided into three parts and aims to understand the aspect of food culture.it can promote the exchange and make people enjoy the different feelings through the different diet,it also makes the bridge between the United States and China. Key Word: China and America the food culture difference 1.China is a ancient civilization with a long history of culture.because China has large land area and each area has different weather,customs,crop,gradually many different eating style has been formed in diet.this reflects an obvious characteristic of chinese eating culture:variety. Chinese cuisine can be divided into eight main regional branches: 2 (1)Zhejiang Cuisine Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three. (2)Hunan cuisine Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. (3)Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain. (4)Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep- frying, grilling, frying and stir- frying while Jiaodong division is famous for cooking seafood with fresh and light taste.shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune 3 cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick- fried, roasted, stir- fried or deep- fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer. (5)Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's 4 excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear. (6)Guangdong Cuisine Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir- frying, sauteing, deep- frying, braising, stewing and steaming. Among them steaming and stir- frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes. (7)Fujian Cuisine Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste . 5 (8)Jiangsu Cuisine Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not- too- spicy, not- too- bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland. America is a country which has a short history and it includes many people with different skin color,so its culture is a little complex.due to the influence of the early settlers,traditional American dishes as same as original American,their feature is simple and truth .american don't care the food whether looking fine or not.in their eye,the most important poupose is full. 2.About the habits of eating,in China,people like to sit around to enjoy the food and urge somebody to drink and zugreifen with each other,they also like to help themselves or others to food.not same to the people living in western,there are two speial habits,one is,chinese diners never pick up rice from the bowl but will handle the bowl towards their lips then poke the rice into their mouths by the chopstick.the other one is,chinese always have soup during or after meat.and to the Chinese,cook is an art in itself.chinese cuisine places emphasis on color,aroma and taste.not only 6 must a dish taste great,it must also appeal to the sences to be able to arouse the appetite.so Chinese pay attention to cooking methods,there are countless ways to cook the same ingredients,and each way of cooking imports its own unique flavor to the food.for example steam,stir- fry,stew,boil,deep- fry,shallow- fry,roust. 3.As we all kown,the Chinese people use chopstick or spoon to eat with bowl fill with rice,while American use plate to sevre food,a knife and a fork to cut to eat,and special soup spoon to have soup.china as a mysterious and romantic oriental country.it isn't only has created many wonderful myth but also apply the romance and imagmation to cook food.many Chinese foods are specically symbolic significance.for instance,eating dumplings and sweet dumplings is to express the desire for a reunion at the Spring Festival,enjoying mooncakes on mid- autumn day id a blessing to relatives and friends.bao zongzi is in order to commernorate the great patriotic poet QuYuan in the Dragon Boat Festival.There are still many such cases have not been listed. Conclusion:Long history in China in 5000,China is brilliant abundant,great and deep food culture;the America then has delicately and particularly,from become the food civilization of system.studying the American food culture and ours can cement our friendship and strengthen the cultural and economic exchanges. 7
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