2012 Jan 03 Wokipedia: U is for …
“Wokipedia” is a regular magazine column in which we introduce aspects of Chinese gastronomy, one letter at a time.
… umami 甘味/鲜味
One of five basic flavors (along with sweet, salty, bitter and sour), umami is easily added to any dish with a pinch of fine, white crystals of monosodium glutamate (味 精). Discovered as a flavor in 1908, umami refers to the savory, “brothy” taste that leaves a fine coating over the tongue. In Chinese cuisine, one typical umami-filled combination is chicken soup with cabbage and Chinese leeks.
... utensils 厨房用具
Before the introduction of Western cooking techniques and implements, the Chinese kitchen was incredibly simple. Cooking vessels included a wok and a large pot, and implements were just as few. A bare-bones utensil drawer need only contain a big cleaver and a metal spatula (chanzi 铲子). And compared to Western cookware, these items are far more affordable – we’re looking at you, Dutch oven!
... Uygur
In the context of food, “Uygur” is often used interchangeably with “Xinjiang.” The majority of China’s Uygur minorityv lives in Xinjiang, and it ’s their dishes that have come to typify the region’s cuisine. Uygur food is generally halal, and therefore based around mutton, beef and chicken. A number of flatbreads (nang), as well as noodles, provide the carbohydrates. Well-known dishes include handpulled noodles (手拉面 shoula mian) and “big plate chicken” (大盘鸡 dapan ji).
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Photo: flicker user kopikat
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Wokipedia: V is for …
“Wokipedia” is a regular magazine column in which we introduce aspects of Chinese gastronomy, one letter at a time.
… vegetarian 素食
Arguably, being vegetarian in China is actually quite easy. With an established religion (Buddhism) paving the way for traditional vegetarian temple cooking and the prevalence of tofu, there are quite a number of options for the meat-averse. If you’re looking to eat out, try places like the Veggie Table, Pure Lotus, Vegan Hut and Cai An Xin.Back For More: Yi House Restaurant
Yi House (formerly known as Fennel) offers a hotel brunch like few others. It’s a more thoughtful, intimate model based on a limited a la carte selection – similar to that of Maison Boulud. The menu is divided into four sections (starters, mains, Asian and desserts) from which diners can order any four dishes. With a larger group you can sample everything, but as long as you’re not dining alone you’re in for a diverse experience.
Gao Gao Spicy Hot Pot: Cook-It-Yourself With a Taiwanese Twist
Beijing isn’t lacking for hot pot spots, so when a new one appears, even enthusiasts might ask “Why bother?” Gao Gao answers that question with high-quality ingredients and a commitment to recreating the freshest Taipei hot pot.
Fit For a King: Feast Offers a New All-You-Can-Eat Option
The first thing that strikes you about Feast is that it’s a fine-looking restaurant. Of course, nobody really comes to a place like this to enjoy the design, so it’s just as well that the all-you-can-eat offerings deliver. Mix up your own salad to ease yourself in, and try not to overindulge in the bread and cheese selection – you’re going to need every inch your stomach allows.
Malay Day: Malaysian Cuisine at Little Nyonya
Since the term nyonya refers to the women of Chinese communities in Malaysia and Singapore, pretend with me for a second that Little Nyonya, the restaurant, is an actual woman. She’d be the kind of gal you could take home to meet your mom: reliable and demure, not the most glamorous, but someone you can settle down with. She does, after all, know how to cook.
