Culinary traditions in the Chinese neighborhood and its community
Introduction.
The People’s Republic of China is the most populous country in the world, with more than 1.300 million inhabitants, and the third largest, only surpassed by Russia and Canada. With such demographic and geographical magnitudes, diversity is a constant in Chinese society. As an example, the essential route of communication, the language, counting about three hundred living languages throughout the world’s first economic power. Or gastronomy: also developed throughout centuries of history and tremendously unbalanced between some regions and others, intimately linked to Chinese philosophy and medicine.
For these reasons Chinese cuisine is so diverse. That is why that adjective is in this country of Eastern Asia more true than in any other. That is why their ancient emperors had in their palaces of a lot of rooms, divided in turn into small spaces, where they ate all kinds of dishes. That is why it is one of the best known gastronomies on the planet, although it is not always cooked with fidelity and rigor beyond its borders.
Developing.
Food is a fundamental part of life, the fuel necessary for human growth, for survival, so Chinese society over centuries has valued gastronomy so much. Being part of its culture, its philosophy and traditional medicine in the country. An indispensable element in the day to day of the Chinese beyond the natural and basic need to nourish.
From the principles of the times there are clear evidence of the domestication of crops and animals. One of the first was the millet, in the northern zone, as well as rice, a very important part of his diet. In addition to animals such as pig, around 8000 to. C., or dogs. Around this progress related to the kitchen, utensils and containers were also developed that helped to feed. In the province of Hunan, one of the oldest potters on the entire planet.
Gradually, with the passing of the centuries, wheat and pasta elaboration arrived. The meats that were consumed went beyond the pig or the dog also reaching that of Vaca, which was domesticated. Vegetables such as Chinese cabbage were consumed, fat began to cook and enhance flavors and gradually gastronomy was to raise its level until it reached a transcendent importance. More than five thousand years of history give a lot.
In Confucius times it was a fact that gastronomy had become a high art. During the last stages of the Zhou dynasty, oil and soy Also in a preponderant way the typical Chinese chopsticks. We talk about the 1st century. C., already reaching the Qin dynasty with the country’s unification in 221 to. C. After the combatant kingdoms.
During the following dynasty of an already unified China, Han, the kings adopted the teachings of their great ancient philosophers and carried out an important transformation of the world of agriculture increased intensive crops, the number of people who worked in the field and Centralization of crops, also creating state -owned barns. At this time techniques were initiated to produce, thanks to the freshly initiated fermentation, known and popular edible today in the world such as Tofu or Miso.
Throughout history, various war events, influences from other cultures and severe famine also influenced a decisive way in Chinese gastronomy. Thus, for example, conservation methods were developed for military campaigns such as meat drying or grain dry The Chinese population. Similarly, Buddhism and the emergence of Muslim communities led to a decrease in the consumption of meat and the entry of new foods by the hand of Spanish and Portuguese merchants removed several kitchens, joining the chiles, for example, to Sichuán’s kitchen . [Footnoteref: 1] [1: http: // www.Bonviveur.
Influence of Chinese gastronomy to other countries
Chinese cuisine to have an immense number of culinary variants, different in each region of China and can be mentioned as influential that are the so -called "eight kitchens". This is the kitchens of Shandong, Guangdong, Sichuan, Hunan, Jiangsu, Zhejiang, Fujian and Anhui. The gastronomy of these provinces have extended to other parts of the world: in the rest of Asia, Europe, even reaching America after their discovery.
In the Caribbean
Chinese cuisine in Caribbean countries, we can say that it is a style resulting from the merger of Chinese cuisine and Indonesian kitchens. Cantonese cuisine is the one that predominates most in the Caribbean countries, we can consider that Cantonese and Caribbean cuisine are very similar, for the use of flours and sauces, and also for the use of not so soft meats, and different spices.
USA
Chinese cuisine in a united state is the result of Chinese immigrants who traveled to the United States and North America during the 19th century. Then this kitchen was evolving depending on tastes and ingredients to the point that the dishes served in some Chinese restaurants in the United States have their own entity, they also adapted their style for local tastes.
In this adaptation process, chef.
Canada
Chinese gastronomy also arrived in Canada. Cantonese immigration there began in the 1960s, and was enhanced in 1980. The kitchen style was invented by Cantonese, and changed some traditional Chinese recipes to adapt to western tastes, as an example: altering the cooking times of some meats, ingredients, vegetables and preparation methods, so that the dishes were more acceptable for The Canadian palate.
India
Chinese influence on Indian cuisine was more immense, were developed by the small community based in Kolkata for centuries, and then extended by cities like Nueva Delhi and Mumbai. However, original Chinese cuisine was modified so much until the Indian version reached. Mainly in cooking methods and seasoning with spices of Chinese cuisine, adapted to Indian flavors.[Footnoteref: 2] [2: Accessed: https: // nutritionycocin.is/kitchen-influence-world-i/]
Peru
One of the main development of Peruvian cuisine was from China, examples Los Chifas is a Peruvian-China fusion, which exists in most country. The first Chinese who arrived at Peru were also from the Canton region and came to work on the coastal estates. Many Chinese arrived as workers or slaves, but all that ended the abolition of slavery in 1854, since then the Chinese made their way: some put their own restaurants and others opted for grocery stores.
Dishes influenced by Chinese gastronomy
Gyoza or Dumplines are small empanada stuffed with steam and vegetable. It can be prepared boiled in water to get a soft dough. The leftovers are normally saved in the freezer for the next day. We prepare fried, with a little oil so that the dough is crispy
Ramen arrived in Japan after World War II in a time of crisis, since it was an extremely economical dish. In China it is a simple broth of bones or vegetables with noodles. In the time of industrial and economic development, many workers usually eat outside the home and thus the ramen became the star dish for its low cost.
TSO General Chicken: fried chicken pieces with broccoli seasoned with ginger, garlic, sesame oil and chives or leek.
Sesame chicken: Bone chicken, fried that is seasoned with red soybeans, dark, sweet and slightly agribuster smeared with cornstarch, vinegar, chicken broth and sugar, often served with steamed broccoli.
Chinese chicken salad: it usually contains raw leaf vegetable and crispy noodles (or fried wonton dough), adding with little sesame. Some of the restaurants are served this salad with tangerines.
Chop Suey: It is usually a mixture of vegetables and meat in soy sauce, although it can also be served in white sauce.
Chow Mein: Sauteed noodles with meat and vegetable pieces, it can also be prepared with chicken and pork, often accompanying the latter with red tomatoes or peppers.
Chao Fen (or Chow Fun): Similar to Chow Mein, but made with thicker and wide.
Crab range: Wonton mass stuffed with crab and cream cheese substitute.
Lucky cookies: invented in San Francisco, they have become so popular that even some authentic Chinese restaurants serve it at the end of food as dessert. They usually have a piece of paper, written with positive message or life message.
Frito rice: Sauteed in pan, normally with pieces of meat, vegetables and often egg.
Ginger veal: cut into pieces and mixed with ginger and diverse Chinese vegetables.
Fried veal with ginger: cut into strips, fried and sauteed in the wok with sweet soy sauce. It is a variant dish of northern China.
Sushi: The sushi is of Chinese origin in the Tang dynasty, where the Japanese merchant traveled to China, and offered him vinegraduate rice bollitos, filled with fermented fish, then became so popular for the Japanese merchant, for the ease of conservation and carry it During long trips, also for its low cost.
History of Chinese neighborhoods Santo Domingo
The mixture of cultures is main characteristics of the Dominican Republic, it includes the presence of foreigners from all over the world, including those of the distant China, whose culture manifests much more here in the Chinese neighborhood of Santo Domingo. A place with such a difference in ideology and custom away from this country, arrived with its intact customs from the hands of some natives, which despite having a developed nation, fell in love with the Dominican charms and their community was mostly established in the province in the province The Roman at the end of the 19th century.
In a few times without much effort for the Dominicans to yield in the same way to the Chinese culture and include in their diet some dishes such as the Chow Suey, the driver, Egg Rolls and Pica Pollo. Then little by little their businesses and their community were placed, in the case of the city of Santo Domingo this place was Duarte Avenue, where what is now known as the Chinese neighborhood would be established today.
Chinese Barrio was founded in April 2008, opened by President Leonel Fernández together with the directive of the organization called "Flower for All" headed by Rosa NG, an institution that promotes cooperation, folkloric, education, education, education, education, education, self-management, communications, art and general knowledge of Chinese culture in the Caribbean region.
This place is not only constituted by foreigners of Chinese origin but also from other residents of Asian origin such as Vietnamese, Philippines, Japanese and Koreans. Within the delimited area as a Chinese neighborhood you can find parks, jewelry, fountains and without business numbers. On the sidewalks are ornamented by statues of real and legendary characters of Chinese culture. These have their description in plaques strategically located on the same monument or statue.
Most of the businesses that are within this picturesque neighborhood are managed and managed by Asian foreigners, predominantly Chinese food restaurants, although there are also clothing, food, jewelry stores, Chinese manufacturing appliances, among others. For those people who are interested in knowing the true spirit of the Dominican people, combined with the rich Chinese culture, it has in the Chinese neighborhood, an ideal site to learn about this curious reality; Well, it is one of the main most active commercial areas in the city, the visitor can see the true rhythm of a normal day of the Chinese.
The market starts only Sunday at 7:00 a.m.m. until late. There we can find different food stalls with traditional dishes of Asian gastronomy, plants, cultivated Asian vegetables and locally harvested, fresh fruits, strange aromas and spices, loose products never seen and a chin more.
Many buyers and restaurant owners take that day to replace the merchandise they need, since there are no numbers of varieties of ingredients used for Chinese cuisine with very good prices, which we cannot find in a traditional supermarket, and they are recommended.
Conclusions.
There are also options for those who are interested to belong to this market on Sunday, it is simply to request a position from the person in charge or supervision person Place where you can place your products you want to market; The position collection is RD $ 350 a day, and allows you to start from an early hour until your products are exhausted or when you decide to withdraw; The assigned position would be the same place for next Sunday when attending, so there is a possibility that loses the best sales post for a single day of absence.
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