VOC's Travel BLOG
Our Travel Blog is where we share our real life travel experiences with you. We also provide information on Chinese culture, Chinese cuisine, and much more. We hope that this information helps you in some way, whether it be in designing a China tour, or just gives you interesting information on a new and exciting place.
It doesn’t seem possible to make an inarguable classification of cuisines simply in accordance with different regions, nor is it likely to count how many Chinese dishes we have. Sometimes, compared with food materials, things like cooking duration, cooking utensils and cutting skill are even more indispensable to a first-class dish. In the China’s kitchen, there are, indeed, too many secrets and black pottery is just one of them.
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.
People in Guilin used a lot of bamboo products in old time. Housewife carried bamboo for shopping in the market everyday, children played bamboo toys in the street, like water gun, catapult and bow. Also most furniture was made of bamboo for the family. I still remember parents moved bamboo bed to the outside in hot summer night. How nice, we sleep on the cool bamboo bed to watch the sky and count stars. Even the pillow and mattress were made of bamboo. You know, summer is hot and long in Guilin, because it’s located in the subtropical region. People used bamboo furniture to make you cool off in summer.
This campaign was the late part of culture revolution (1966-1976), it started from two year of 1969, the third year of culture revolution, red guards had done the mission what Chairman Mao wanted. But the situation was out of control, red guards were still immersed in the passion of struggle. They wanted to carry out one after another great mission. The other crises were many factories and schools were closed. Graduated students were accumulated from three years. So send them to the countryside to share farmers' food, to let farmers to watch them, was not an idealistic way. But it can solve the problem at the moment. Then Chairman Mao raised this campaign.
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.
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.
China travel Guide
Last month I went Daxu with a group from UK. Actually they only plan to stay in Guilin for two nights with full activities, but the second day the Li River got big flooding, the cruise was canceled. People can’t stay in the hotel doing nothing. So I recommended they go to visit the Ancient Town of Daxu.
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.