Chinese Food and Cooking: Looking for direction

[abcdefg]

I’m looking for your kind help in determining how I should proceed with the food and cooking articles I’ve been posting here over the past few years. Please allow me to give you some background.

 

My main guiding premise has been that by understanding the food of a place, you can gain a little insight into local habits and customs. Cuisine can be a cultural bridge. Something to share and talk about with the locals, if nothing else.

 

When I travel to Thailand, Vietnam, Laos, Cambodia and Burma, I usually manage to sign up for a food tasting tour and a cooking class or two. In places like Kuala Lumpur and Bali I absolutely go nuts because those cities are so diverse and exciting. I’m not a professional chef, but have been an enthusiastic hobby cook for many years and I care about what goes into my mouth.

 

What I’ve tried to do here in Kunming is to give you a look at how Yunnan people eat; what ingredients they favor and what preparation methods are locally popular. I’ve mainly stuck with home-style recipes since they are more likely to use straight-forward techniques and not require lots of special equipment. Restaurant cooking is different.

 

I’ve made a point of showcasing seasonal items that are glorious when available and are only prime for a few short weeks of the year. They represent the best of the best and stalking them is a big part of what makes living here such fun.

 

In addition to Yunnan cooking, which is what I know best, I’ve sometimes presented food from other parts of China as well. Dishes that you can find in Guangzhou, Xi’an, Shanghai, or Dongbei. Have even made a few things that are "Chinatown standards" in the West. Would welcome contributions from people residing in other regions; would be nice to see this project grow and expand.

 

I’ve also made an effort to introduce you to cooking terms that you will find on the Chinese internet as you start looking up recipes on your own. Have tried to give you some usable specialized language tools in a practical, non-academic manner. Have avoided relying too heavily on English terms and names for things since that won't help you in China.

 

Some of these cooking articles have been long with many details, doing my best to guide you over every single one of the potential hurdles, sparing no effort, with everything from how to sharpen your knife to how to peel ginger. Others have been short with mostly bare bones.

 

Assuming that people like to see illustrations (since I do myself,) I’ve attempted to insert colorful photos when they add to the flow of the narrative text or make things more clear. Have usually started the documentation process in the wet market where I buy fresh ingredients. It’s such a fine place that I never tire of it. Then photos continue through the various stages of kitchen prep and actual cooking. Generally add a couple shots of the finished product at the end. The idea is to show you that this is all “real world” stuff that can be done in an average China home kitchen.

 

Realizing that some of the potential audience members are vegetarians, I’ve included some tasty meatless dishes that come out well time after time. We have of course explored various meats, seafood and fowls as well as lots and lots of different vegetables. Wanted to avoid a too heavy reliance on "international" staples like peas, corn and carrots. We have explored salads and soups, though admittedly not much in the way of deserts since they aren’t popular here. We have talked about seasonal fruit.

 

Furthermore realizing that not everyone has access to a kitchen and all the needed ingredients, I’ve attempted to present these dishes in such a way that you can at least know what’s in them, have a pretty good idea of the predominant taste features, and decide whether you might like to order them in a restaurant, forearmed with the actual Chinese names. Even if you live in a dorm, you can explore Chinese food when you eat out. Would like to help you reach the goal of ordering intelligently with an exploring mindset.  Would like to help keep you from getting burned by unpleasant surprises.

 

Though I realize that many readers reside overseas at the moment, I’ve proceeded on the assumption that they are still interested in upping their knowledge of the real China and its indigenous customs. Knowing about the food here is one way to do that. It provides a natural point of connection with natives. (I dislike that word because it has come to sometimes connote primitive. I have the greatest respect and admiration for native ways.)

 

Have tried to provide enough variety that the posts don't become boring. As a result, I'm not sure if sometimes I’ve presented things which are too esoteric and local; not sure if I’ve sometimes presented ingredients that are too exotic and rare.

 

Have thought about a short “back to the basics” series covering things like how to do a better job with fried rice, noodles, and simple stews. One of the member groups I had particularly hoped to reach is foreigners living in China, like myself. It’s easy to get into a rut of eating out for the sake of time and convenience. But that overlooks the health and safety benefits of preparing your own food with your own hands with fresher and more reliable ingredients.

 

One of my “take home messages” has always been that it really isn’t very difficult or time consuming to make at least some of your meals at home. Fun and inexpensive to boot.

 

Lately these posts have not been getting many visits or comments. They have not been perceived as helpful if one judges by counting the green points. Frankly I was getting discouraged and asked Roddy what I was doing wrong and what I might be able to change to better meet the needs of Chinese Forum members.

 

He was not sure. So I’m asking you instead. What would you like to see more of? What would you like to see less of? Would a different presentation style be more suitable? Any other constructive thoughts or suggestions? Thank you.

[LinZhenPu]

I'd like to see more about what cooking utensils and appliances you use, what you use them for, where to get to cheap but good quality, how to get rid of ones that are too hard to take with you when you move.

[889]

I'm a great fan of your posts: they're wonderful. Don't take the occasional lack of comments as significant; some dishes just lend themselves to more discussion.

Myself, I particularly like the posts describing stuff that's new and different, at least to me. I wouldn't steer away from the exotic and rare.

If you want to branch out a bit, consider a market survey of various common goods. For example，I see all sorts of different types of rice and soy sauce and such and have no idea how they differ. Even Sichuan pepper comes in many shades. So maybe a series of market primers would be interesting.

As for readership, it's just a fact that this is a relatively small forum. And after a week or so, your posts fall down the list and don't attract attention.

I actually thought you were doing these write-ups in preparation for launching your own website on Chinese cooking. You could even have a forum, and be a God mod yourself!

Whatever，I hope you continue making these valuable and interesting contributions.

[gato]

加油, abcdefg. Your food posts are great. I was cooking quite a bit last year, but have gotten lazy lately. Will try to cook more often again later this year.

Maybe you could do some posts on cold dishes (凉拌菜) as they are quick and easy.

[abcdefg]

Great ideas, guys. I think all of those are eminently doable. Let me put on my thinking hat and return with some ways to implement those suggestions.

[Shelley]

Don't take the lack of green points or comments as a  lack of interest or having not done well, when I read your posts, I like to look at the pictures in the larger format, and read the words a couple of times, when I am busy I might just have time for a quick scan and intend to come back later for a more in depth read and comment.

 

Sometimes I don't get back for a couple of days, or it gets missed.

 

They are very much appreciated, you are, as you probably know, considered the forums resident foodie Any food questions we all expect a contribution if not a solution from you.

 

I would like to see more of what people of all ages and backgrounds in china eat, from traditional foods to things the young and up and coming kids eat. Is there the equivalent of nouvelle cuisine in China and so on?

 

As a nut allergy suffer I will probably never eat food in China, in fact it is one reason I will probably never go to China, but your posts help me join in without breaking out into hives and asthma attacks.

 

The idea of going over the basics would be helpful, how to make a sauce, or a stew etc. I am interested in what ingredients are in the standard jars of stuff that get used all the time for example what is in oyster sauce?

 

Keep up the good work, it is appreciated.

[imron]

how I should proceed with the food and cooking articles I’ve been posting here over the past few years.

As I've mentioned previously, you're lacking a video series with you as a host.

 

It might also be useful to have a single thread, continually updated, which lists all of your threads in the first post (much like the Grand First Episode Project and similar).

 

Definitely don't be discouraged by the lack of green points and replies.  I always look forward to these posts even if I don't comment on them.

[abcdefg]

Thanks Shelley and Imron. Some more great suggestions. And I appreciate the supportive comments.

 

As I've mentioned previously, you're lacking a video series with you as a host.

 

Haha, yes, Imron, I remember. Since I usually do these solo, I don't think I'll be able to provide video. Have to draw the line somewhere and it's just more of an investment in equipment and technique than I think I can manage. Maybe at some point down the line I'll become ambitious enough to take that next step.

[Luxi]

I not only enjoy your posts, but have even put some into practice, with uneven results I hasten to add. I love the regional aspect in your posts, certainly the Yunnan background in many of them, and the occasional glimpses into street markets, colours, smells, peoples...It makes reading a pleasure even without tasting the dishes. Oh, 对了, the ones about teas are also appreciated  by this reader.

 

If you want requests and suggestions, I'd ask for a few more stews and non-stir frying dishes, my kitchen becomes a 狱 獄 outpost when I stir fry anything, and the fire alarm rings an unbearably long time.

 

A single thread as suggested might be a very good way to find back the recipes. You could go over your posts, copy the recipes and paste them onto a blog...how about? (One Note has been doing it for me but I got all my recipes mixed up and then even my Notebooks in One Note got mixed up)

 

I've noticed a general shortage of up-voting in this forum lately, are we becoming too lazy to click on the arrow or is it that one clicks and nothing happens? I try to click when I see a helpful or interesting post, but maybe I've been forgetting. Will make a point to be more mindful.

[Shelley]

Oh well reminded Luxi, yes the teas, I really really liked the tea posts. I got very involved with those and went on tea hunting adventures to my local china town and sampled some nice teas and some not so nice

 

Green arrows for all the tea posts, would have given more if it was allowed

[imron]

It makes reading a pleasure even without tasting the dishes.

Yep.  I also enjoy the extra little details of Yunnan/Chinese life.

[davoosh]

I'm guilty of not giving enough green points but I do enjoy the posts - the little anecdotes about Yunnan life and the sourcing of local ingredients and interactions with vendors etc. make for a nice read, even if I don't often cook Chinese food.

[abcdefg]

Many thanks to everyone who contributed. Here's what I've distilled from your posts as to content suggestions and topics of interest:

1. Cooking utensils and appliances for use in the home on the China Mainland. (LinZhenPu)
2. A critical market survey of common ingredients available here. (889)
3. More about cold dishes 凉拌菜, particularly ones that are quick and easy. (Gato)
4. I would like to see more of what people of all ages and backgrounds in china eat, from traditional foods to things the young and up and coming kids eat. Is there the equivalent of nouvelle cuisine in China and so on? (Shelley)
5. The idea of going over the basics would be helpful, how to make a sauce, or a stew etc. I am interested in what ingredients are in the standard jars of stuff that get used all the time for example what is in oyster sauce? (Shelley)
6. As I've mentioned previously, you're lacking a video series with you as a host. (Imron)
7. It might also be useful to have a single thread, continually updated, which lists all of your threads in the first post (much like the Grand First Episode Project and similar). (Imron)
8. If you want requests and suggestions, I'd ask for a few more stews and non-stir frying dishes, my kitchen becomes a 狱 獄 outpost when I stir fry anything, and the fire alarm rings an unbearably long time. (Luxi)
9. More abut tea (Luxi and Shelley)

I've begun work on an index thread of prior articles (ingredients and recipes) to make the information that is already here more easily used for reference. It can be updated as we proceed. Chinese Forums is already such a fine resource for so much other China lore, maybe it can become a go-to place for China food and cooking information as well.

 

Other projects will follow as time permits with the exception of producing videos. Just don't think I'm up to that challenge, and don't want to promise something I'm unable to deliver.

 

Thanks again!

[Shelley]

This all looks good.

 

I don't think the lack of videos is a problem, actually if I am trying to follow one of your recipes the fact the it is text and pictures makes it easy to follow.

[Zeppa]

I like your posts on food. What I particularly like is the way you describe how you go to the market and decide what to buy. This makes it personal but it also makes it possible for me to think what I might buy in a Chinese shop in London (like See Woo for example). Your posts act like a guide through a very foreign world. Like Shelley, I don't think videos would improve it for me.

Something about ingredients would be great - I mean, it's already there, but there's always room for more.

 

Do people know Madame Huang's blog? She has just published a book on Chinese cooking and a guide to dim sum. I think she's an American who lived in Taiwan. I will get the dim sum book but the other book I need to see first.

http://carolynjphillips.blogspot.co.uk/

 

I already mentioned it because she talked about making moon cakes. I think she does the same thing abcdefg does in that she guides us foreigners through the maze. It's also something that works online where you can write longish single posts or messages rather than a book of three hundred.

[Flickserve]

Like Imron said, do a video and include going to the market to buy utensils and food. Also include a Chinese and English transcript that we can download and learn from.

Lastly, invite all of us round for a tasting session. . If we can't come round, at least we have the materials to learn how to get around the market, order what we need and cook it ourselves whilst also being able to have a discussion about it in Chinese.

[Angelina]

[abcdefg]

Lastly, invite all of us round for a tasting session.

 

You are welcome any time you are in town, Flickserve! Just give me a call.

 

I like your summary of these project goals:

 

If we can't come round, at least we have the materials to learn how to get around the market, order what we need and cook it ourselves whilst also being able to have a discussion about it in Chinese.

 

Your post also gave me a related idea which might be useful to others. Namely a glossary of common Chinese food-related terms. They could be useful in the grocery store and in the restaurant as well as in the kitchen. Someone more ambitious than myself might even want to make such a glossary into flashcards.

[Alex_Hart]

加油！I think a big part of it is going to be lurkers - I often see guests and anonymous users prowling your posts. Indeed, that's how I originally used this forum until I really wanted to comment. 

 

Would have to say that I really appreciate your vegetarian posts - a week in China has dispelled any illusions that I may have had about it being easy to avoid meat here. 猪油 and meat used as 味道 seem unavoidable, at least in 杭州. Your tea posts have also pushed me to take an elective in "tea culture" while I'm here (whenever it is offered!). A big disappointment is my failure (so far) to track down the markets that you always discuss - the people I've spoken to have no idea what I'm talking about (年轻人   ) as they prefer to shop in malls that put America to shame or in Walmarts that are fancier than the fanciest American Walmart. The search goes on. 

 

While my dorm has a kitchen, it's not particularly... clean (  ). I'm looking forward to exploring the art of Chinese cuisine when I visit my girlfriend's home in October, or when I finally find an apartment. In the meanwhile, I continue to look forward to your excellent posts!

 

Also would agree with the index - a sticky with the title and link to different recipes would be awesome. 

[Angelina]

There are markets, you haven't found them yet. Usually, a residential area would have their own market. 

 

I (a vegetarian) have been living in Hangzhou for a few years, haven't had any difficulties.