Chapter 17 China History and Culture Great Wall of China Created during Qin Shi Huang s Dynasty which successfully protected China from assaults by Mongol marauders for centuries but now it is breached every day by huge throngs of Chinese and foreign tourists eager to explore part of its span Silk Road Linked China and its exotic culture with Rome and other distant markets Important for the development of foreign trade Opium War War in 1840 caused by British involvement in the opium trade in China resulted in the long term lease of Hong Kong to Britain Boxer Rebellion Violent uprising of a secret sect that trapped foreigners and missionaries in Peking for 2 months in 1900 Chinese New Year Occurs on the first day of the Chinese calendar which is based on 12 lunar months Each of the years in a 12 year cycle is named for an animal that came to Buddha s deathbed the rat ox tiger rabbit dragon snake horse sheep monkey rooster dog and pig Food Patterns Southern Cantonese School Local fruits vegetables and meats Sweet and sour sauces Chow Mein Parboiled noodles fried briefly with other ingredients a Cantonese stir fry with noodles Dim Sum Small steamed dumplings filled with any of a variety of meat or vegetable fillings and many other small servings of food ranging from appetizers to sweets Char Siu Bao Steamed buns with a roast pork filling Spring Roll Large variety of filled rolled appetizers or Dim Sum Eastern Shanghai School Seafoods Light broths egg rolls paper wrapped foods Soy sauces rice wines stir frying steaming Low caloriedishes Red Cooking Braising meats mixtures in a sauce containing some soy sauce Northern Peking School Peking Duck Traditional dish of northern China which involves special roasting of a duck until the skin is very crisp skin a bit of duck meat and green onion are wrapped in a thin pancake liberally splashed with hoisin sauce Plum sauce is also served Change of name of city from Peking to Beijing Sweet and sour recipes garlic scallions and wheat products including noodles thin pancakes steamed breads Mongolian Firepot Mongolian designed unique chafing dish with a spot to burn charcoal a chimney going up the center and a surrounding round vessel where broth is kept hot enough for diners to cook their individual bites of meats and vegetables Moo Shu Pork Slivered pieces of seasoned pork and bean paste or other ingredients wrapped in small thin pancakes Pot Stickers Assorted fillings of shredded meats and or chopped vegetables wrapped in a thin pancake fried and then simmered in chicken stock Sweet sour and salty with fiery sensation from peppers and ginger Western Szechwan School Hot peppers Oily foods Hot and sour soup Szechwan duck Stir fried chicken with peanuts Cereals Fan Grain foods considered important as a balance yin with the ts ai other foods in the meal Ts ai Term designating the various other dishes that balance with the rice or fan yin in a meal the yang part of the meal Sizzling Rice Soup Soup that gets its name from the sizzling sounds made when rice that has formed a crust on the bottom of a wok and then been deep fat fried is added to the hot broth Congee Rice Porridge Wonton Small pouches of food wrapped in thin wheat dough wonton wrappers and cooked in a broth or deep fat fried Produce Prominent in Chinese meals Bitter Melon Vegetable resembling a cucumber with a wrinkled green skin and interior with red seeds Winter Melon Green oblong melon similar in outward appearance to a watermelon but with a white pulpy interior and a seed filled center Bok Choy Vegetable that grows as a bunch with thick white stalks and a top of several large coarse green leaves Chinese cabbage An elongated cabbage with crinkled green leaves extending from the long ribs also called napa cabbage Water Chestnuts Tuber that is sliced and used as a vegetable to add a crisp distinctive texture usually available canned Lotus Root Crunchy root of lotus water lily cut crosswise to use in stir fries and soups where its wagon wheel like appearance due to many lengthwise cavities in the root adds visual interest Chinese parsley Cilantro or coriander Snow Pea Flat green peas in tender crisp edible pods Often used in Chinese cooking Dairy is not used often in Chinese cooking Tofu Precipitate formed by adding calcium sulfate to a cooked soybean solution made from water and strained ground soybeans may be pressed to form firmer curd Soy Products Black beans Soy sauces Protein Ranges of meats fish seafood and pork poultry and eggs lamb and mutton Thousand Year old eggs Eggs usually duck preserved by packing them in a lime clay mixture and storing for between 42 and 100 days which transforms the white into a very dark gelatinous material with a slightly fishy taste as the chemicals from the packing penetrate through the shells and throughout the egg Seasonings Meals 5 spice powder star anise pepper cinnamon cloves and fennel used in Szechwan dishes Ginger Root Rhizome of ginger which is usually peeled and grated adds flavor as well as some heat to a recipe Hoisin sauce Thick dark garlic flavored bean sauce Oyster sauce Salty dark Chinese sauce made with soy sauce and the taste of oysters and other flavoring agents Plum sauce Chutney made with plums apricots vinegar chili and sugar Bird s nest soup Cornstarch thickened soup made with the mucilaginous lining of the nests of the Asiatic swift chicken broth minced chicken and egg white Sturdy cleaver to smash garlic by pressing broad flat side of blade down sharp blade used for chopping Wok Round bottomed two handled metal pan used for stir frying or as the container for boiling water to steam food in bamboo steamer trays stacked on the wok Chapter 19 Japan Leaders of Japan Shoguns term for military leaders prior to 1867 The Heian period 794 1185 Period produced much literature and art Government underwent changes shifting from emperor to strong clans to military leaders shoguns Fujiwara family gained control during this period Minamoto Yoritomo established his shogunate in Kamajura while emperor s court remained in Kyoto Tokugawa Becomes shogun and moves his government to what is now Tokyo in 1600 During his reign Portuguese Christian missionaries were rules out Strong class system was built under his rule Descending order Samurai warrior farmer artisan merchants New Years Day January 1st people wear kimonos Children s Day Celebrated May 5th boys are especially celebrated Geishas These women are well schooled in the fine art of flower
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