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VOC's Travel BLOG

Our Travel Blog is the place to share our real life, travel experiences in China with you. Besides, we will provide information related to Chinese culture and China travel guide. "A bosom friend afar brings a distant land near." Traveling makes us to be closer, let's discover China together!

A Bite of China- Power of time on sausage

2012-08-09 | China Food | Comments(0) |   Views:(743)

 
In terms of preserving food, the intelligent Chinese had already invented various ways in the remote ancient; curing, drying, pickling, smoking, and freezing are the most frequently used, which can not only retain the food but also created some entirely different tastes differing from the fresh. Up to this day, though modern hi-technology has been applied in maintaining the fresh flavor of the food material, the special flavors of Chinese food that recreated by the time by means of traditional ways of food-keeping are still obsessing for people as a indispensable part because they are both the tastes of one’s hometown and some kind of emotions of the traditional Chinese culture.

A Bite of China- Transformation from Milk to Dried Milk Cake

2012-07-23 | China Food | Comments(1) |   Views:(949)

 
In Chinese food, many a dainty is provided with special full-bodied flavor, which is the positive result of fermentation. To transform a raw material to a delicious taste, the intelligent ancestors of Chinese people had created all possible conditions and attempted continuously with their distinctive understanding of food. In the wide stretches of prairie in North China, a kind of fluid tasty nourishes the strong Mongolian herdsmen- it is the Dried Milk Cake transformed from milk.

A bite of China- Power of Time on Cured Meat

2012-07-19 | China Food | Comments(0) |   Views:(866)

Time, the sworn enemy of food, sometimes is also the friend of food. Although we have obtained diversified ways to preserve food by means of modern technology, such old methods as pickling, air-drying, fumigating and salting had once unexpectedly brought us different and sometimes even unrivalled taste of food, which is the taste of time. Even to these days, those cured food still have a strong impact on people’s daily diet. Here I will talk about two cured meat that is popular in South China especially in Hunan Province – bacon and salted fish.

A Bite of China – Power of Time on Kimchi

2012-07-12 | China Food | Comments(0) |   Views:(720)

Time is the bosom friend of food; time is the mortal enemy of food. Although we have invented diverse ways to preserve food thanks to science and technology, such old ways as pickling, aeration drying, and bloating can not only keep food fresh, but also lead us to distinct and even more unforgettable flavour than that of fresh food. By far, food made by time twice still has a profound impact on Chinese daily diet. More importantly, it reveals the deep feelings of its people towards their hometown, such as kimchi.

A Bite of China – Transformation from Soybean to Tofu

2012-07-05 | China Food | Comments(1) |   Views:(998)

It seems to all eaters that flavour is a top priority. And Chinese people never confine themselves to a flat and monotonous list of food. They are always giving it their best shot at seeking transformation from plant to delicacy. With their own understanding of food in Chinese Cuisines, they create conditions and seize opportunities in the process all the time.

A Bite of China – transformation from rice to wine

2012-07-02 | China Food | Comments(1) |   Views:(775)

In terms of diet, flavor overwhelms anything else. Chinese never bind themselves into a stuffy food list. People persist to seek the inspiration of transformation through continuously trials. They seem to be born with the ability to utilize microorganisms like yeasts, fungus and bacteria. Wine should be the oldest sample of bringing ferment of microorganisms into full play. Rice Wine, a Chinese beverage that is made from grains like rice, millet or wheat with Jiuqu starter culture, is one of the oldest alcohols in China. It is also called Yellow Wine (Huangjiu) and has lower alcohol than that of White Spirit. Different type of Yellow Wine shows slightly different color such as ecru, tawny and reddish brown. Moreover, it is often used as a condiment in cooking to remove fishiness and promote flavor.

A Bite of China- Rou Jia Mo, staple food of Xi’an

2012-06-29 | China Food | Comments(0) |   Views:(1322)

 
 
By reason of the various physical geographies, the unique distribution of agriculture of China has taken shape some 1000 years ago that dry farming of millet and wheat is carried out in the Yellow River Valley in north China, while the wet farming of rice is implemented in Yangtze River Basin in south China, which in consequence results in a common phenomenon- northerners prefer wheaten food and southerners cannot live without rice. For thousands of years, to reward toil on the soil, Chinese people live in different regions find a way to make diversified food with the simplex basic material of grains.

A Bite of China---Story of Chinese New Year’s Cake

2012-06-26 | China Food | Comments(1) |   Views:(943)

 
Staples are not only the main food on the table of Chinese people but also the main source of their energy. Divergent staples vary from regions to regions, ranging from wheat in the northern China to rice in the southern China. But whatever they are, staples always play a profound impact on people's understanding of the ever-changing seasons, and in the meanwhile make their life much bountiful, healthy and charmed.