Cooking Methods In China - Cooking For 20.

Cooking Methods In China

cooking methods in china
  • (cook) someone who cooks food
  • The practice or skill of preparing food
  • The process of preparing food by heating it
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • Orderliness of thought or behavior; systematic planning or action
  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one
  • (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)
  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed
  • (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.
  • high quality porcelain originally made only in China
  • A fine white or translucent vitrified ceramic material
  • a communist nation that covers a vast territory in eastern Asia; the most populous country in the world
  • Taiwan: a government on the island of Taiwan established in 1949 by Chiang Kai-shek after the conquest of mainland China by the Communists led by Mao Zedong
  • Household tableware or other objects made from this or a similar material

NY Chef Wins NTDTV’s Annual International Chinese Culinary Competition
NY Chef Wins NTDTV’s Annual International Chinese Culinary Competition
NEW YORK—Dish after dish, round after round, dozens of Chinese chefs tirelessly cooked up exotic Chinese delicacies, showing off their technical skills and superb creativity. But after the judging committee had made up its mind, only one chef stood out, winning the Gold prize in the Shandong cuisine division: Chen Yongming, a Chinese-American from Flushing, Queens, whose final round dish was the colorful “Red Lotus.” Because the competition had five different cuisine subcategories which participants could only join one of, judges were allowed to award Gold, Silver, and Bronze prizes in each category but eventually only one Gold prize was awarded: to Chen. Chen was one of the 38 chefs awarded in the culinary competition, which NTDTV said was to “promote authentic Chinese culinary techniques, revive traditional Chinese culinary methods, as well as carry forward the exquisite culinary culture of China and disseminate orthodox Chinese culinary philosophy.” The awards ceremony was held Wednesday night at the Peking Hunan Park Restaurant at 100 Park Ave. in Manhattan, where the preliminary and final rounds of the competition were held on Monday and Tuesday. After the awards ceremony, NTDTV hosted an extravagant banquet where guests were treated to such Chinese classics as Sauteed Shrimps with Rainbow Julienne Vegetables and Spiced Mock Duck. Chen, however, couldn’t make it to the awards ceremony and arrived at the Peking Hunan Park just as the banquet was winding down. Because his cooking was so popular at the restaurant where he worked, he was – ironically - busy cooking at a party hosted by his boss’s wife. “She really loves my beef with black pepper steak,” he said after showing up late. Stepping into the spotlight, Chen spoke of his many influences. “I’d like to thank my parents, all my teachers, my wonderful wife, and NTDTV for hosting this competition,” he announced. “And I’d also like to thank all of those who love Chinese food.” NTDTV’s International Chinese Culinary Competition is divided into five subcategories, each a different type of Chinese cuisine. Each of the separate cuisines has its own unique style and presentation: for example, Szechuan cuisine is known for being very spicy, while Cantonese cuisine is known for its utilization of fresh produce and seafood. Northeastern cuisine (originating in Northeastern China) emphasizes richness, while Huaiyang cuisine (originating in Jiangsu province of China) emphasizes fine cutting and mild tastes. Shandong cuisine, which is Chen’s forte and the category in which he won his Gold prize, was the designated cuisine for palaces in the Yuan, Ming, and Qing dynasties. A Celebrated Cuisine "Red Lotus," a dish made of chicken placed in a shell and decorated resembling a flower, made in the final round by Chen Yongming, Gold prize winner in the Shandong cuisine division. (Edward Dai/Epoch Times)Qu Yunqiang, head of the judging committee, lauded the competition as a “success.” Discussing the judging guidelines and what the judges were looking for, he said that each dish has its own uniqueness and individuality, and that it was up to the chef to bring that out in the dish. "A great dish requires that the chef can fully express its idiosyncrasies,” he said. “The most important aspect of a dish has to be its taste. If it doesn’t taste right, even if it looks good, it won’t win.” Great taste is one of the most important features of Chinese cuisine, and the taste of a specific dish often has historical roots that it must live to. Judges also critiqued each contestant’s technique, which is an essential part of Chinese culinary arts, and his/her sanitation. An excellence in all of those, Qu said, was why Chen won the Gold prize. “His technique – especially his knife technique – was outstanding,” he said. “And the taste was spot-on.” Jia Yachuan, a Chinese-American who is also from Flushing, Queens, won an Honorable Mention for his dish “Fortune Meat.” After cooking a large chunk of meat, Jia created the Chinese character for fortune – “fu” on a thin slice of egg, and placed it on the meat – hence the name. But the name of the dish also points to a slice of Chinese culture: those who were able to eat the fat and skin on a piece of meat were said to have fortune, or “fu.” This is in stark contrast to Westerners and specifically Americans, who are very fat-conscious and tend to avoid fat on meat whenever possible. Despite his award, Jia expressed his disappointment in not being able to place higher. “I didn’t cook well, it’s as simple as that,” he said. “In fact, I don’t think anyone in the Northeastern division cooked well. No one received a Gold prize.” Northeastern cuisine Honorable Mention chef Jia Yachuan's final round dish "Fortune Meat." The word displayed on the meat is the Chinese character for "fortune," which in Chinese is "fu." (Edward Dai/Epoch Times)No chef grabbed the top prize, which comes with $10,
World Media Follow Beijing's Lead in Xinjiang Reporting
World Media Follow Beijing's Lead in Xinjiang Reporting
When violence erupted in China’s Xinjiang Autonomous Region, home to the Uyghur Muslim minority, China’s state media rushed to “cover” the news, and Western media followed their lead. "The clashes between ethnic Muslim Uighurs and China's Han majority in Xinjiang that left more than 150 dead signaled a new phase in a region used to seeing bombings and assassinations by militant separatists but few mass protests," wrote Associated Press. “The death toll from violent ethnic riots in China’s northwestern Xinjiang region has risen to 156, and police on Monday dispersed ‘rioters’ in a second city, the official Xinhua news agency said early on Tuesday,” reported Reuters. But media experts and Uyghur activists say that China’s state-controlled media are working to frame the story in favor of the regime, a strategy one Hong Kong-based Chinese media expert calls “Control 2.0.” “By getting the information out, officials can get the ‘peripheral media’ (influential portal news sites, and commercial newspapers) to work for them,” writes David Bandurski editor of the China Media Project Web site in his analysis of the earlier riots in Shishou. “These media feed off of the original Xinhua reports, amplifying their effect. Those same reports, with only slight permutations in many cases, become AFP, Reuters, and AP reports.” Related Articles ¦Chinese Police Shoot Uighur Protesters in Xinjiang ¦White House ‘deeply concerned’ by Xinjiang Violence ¦Death Toll Unknown in Uighur Massacre ¦Canada's Foreign Affairs Minister Calls for Right to Peaceful Protest In China Using this method, Bandurski says the Chinese regime can kill negative information and keep “rabble-rousing professional media away.” While Chinese state media set the tone for reporting, the regime worked to cut uncontrolled information from escaping the region. Tala Dowlatshahi, with Reporters Without Borders in New York, said more than 50 Uyghur-language Internet forums were closed yesterday and communications were cut down. “The people of that region are completely cut off from the rest of the world,” she said. “I don’t have a lot of answers for you but I can tell you that we are not getting the real story.” Uyghurs in Canada say that friends and family have disappeared off instant messenger services, don’t answer their cell phones, and don’t reply to e-mails. While early reports of the riots in Xinjiang relied heavily on Chinese media sources few, if any, of those reports, mentioned that these same state media are regarded as propaganda tools of the regime. “[News media] should be greatly concerned about the accuracy of any reports by Chinese state media because Chinese state media reports one side,” she said, noting that all coverage serves the regimes political interests,” Dowlatshahi said. Related Articles ¦Chinese Police Shoot Uighur Protesters in Xinjiang ¦Death Toll Unknown in Uighur Massacre Xinhua has also worked hard to frame the story as a clash of Han and Uyghur ethnicities fueled by terrorists within the Uyghur minority. But Uyghur experts are saying the tension there is caused mainly by longstanding grievances related to the Chinese regime’s occupation of the region. The Uyghur people have suffered a fate similar to Tibetans after their region was taken over by the Chinese Communist Party in 1949. Thousands were killed, their religious institutions were destroyed, their language banned, and recent policies have seen Uyghur families coerced to send their children to inland schools and their young women to work in inland cities. Few of the women ever return and Uyghur activists say they are forced into prostitution. Amnesty International says that since the 1980s, “the Chinese government has mounted an aggressive campaign that has led to the arrest and arbitrary detention of thousands of Uyghurs on charges of ‘terrorism, separatism and religious extremism’ for peacefully exercising their human rights.” Although international media reports were skeptical when the Chinese regime portrayed riots in Tibet before the Olympics as a plot cooked up by the Dalai Lama, they have been far more willing to accept and reprint the regime’s line on the situation in Xinjiang, say Uyghur activists in Canada and the United States. “Most of the media just show Chinese side, take the Chinese media’s pictures and photos,” said Rukiye Turdesh, president of the Uyghur Canadian Society. Chinese state media reports focused on Han Chinese, she said, and presented Uyghurs as violently attacking Han Chinese people. Western media then followed suit, said Turdesh. “They don’t show any pictures of how Uyghurs are killed. They don’t say anything about the Uyghurs, what happened to the Uyghurs, they just say the Chinese were beaten, the Chinese were killed. What is this, it is not fair, right? They just copy the Chinese media,” Turdesh said. “Uyghurs are helpless, they don’t have soldiers, they don’t have guns, they have nothing, the Chinese have e

cooking methods in china
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