Chinese Food Culture Essay

August 12, 2015

Context... After finishing the Food and Culture program at Jiangnan University, I have decided to extend my trip and explore the rest of China. With very little Chinese language, no translator, and minimum funds, all I have to communicate is my index finger to point, and a big smile. Oddly, I am comfortable with this lack of skills and preparation. Even if I did book a seat on a train that has seats that are rock hard, 90 degrees, keeps its lights on all night, three to a bench, trash everywhere and has only people speaking a language I do not understand. Perhaps it's the idea that in 9 hours I'll be at the base of one of the most beautiful mountains in China, or the cutest old lady that is just looking at me smiling, or thinking of the amazing friends I made in Wuxi, but there is no place I would rather be in the world than right here, right now. 

If there is one thing that I have learned while being here, there is no people I have met, that are more accommodating, willing to learn, and as friendly as the Chinese. Which leads me to the topic of my essay... How the Chinese cultural personality translates to its food culture and cuisine. I will focus on three main topics; tradition, technique and region. Each of these has stood out as defining features to me in my time here. 

First, from a cultural standpoint, I have never been to a country (and I have been to a lot) that still respects and implements the traditions of the past into modern society. This translates to its food culture and cuisine too. Recipes have been passed on and changed over generations, but the soul of the experience remains the same. In Chinese culture everyone shares. Meals are what we in Western culture call "family style". When a large serving of food is put on the table that everyone has an equal share of. Opposed to being served a personal portion, that most of the time needs to be cut using a fork and knife. The Chinese way provides a more intimate dining experience, and initiates a culture of fairness, inclusivity and dialogue. When Chinese business people sort out details of an upcoming deal, they eat together FIRST, because food comes before business. Sharing a meal is a sign of respect and mutuality. Whereas in Western culture, food is eaten AFTER a deal is done. This can lead to some hostility, and even some very hungry professionals if it takes to long to complete. 

Technique and food preparation has also stood out to me as part of China's cultural identity. The people I have met have proved to be incredibly hard working, persistent and pay attention to fine detail. This can be seen in some of the intricate and tedious traditional dishes I have tried. For example, the preparation of rice noodles, making 2^13 strands of noodles with just your forearms, or the beautiful and creative art of making dumplings. Obviously, as the Western saying goes "the juice is worth the squeeze" because some of the traditional techniques have been used for over 3000 years. One technique that really stood out to me is that Chinese chefs only use 1 knife. In a western kitchen you can find a different tool for each type preparation methods; peeling, chopping, skinning, filleting, ect... In contrast, the ability to perform all these tasks with just one knife in the Chinese kitchen is the ultimate way to prove your skill. 

Finally, it's the differences in Chinese regional cooking that has stood out to me as the most interesting observation connecting culture and cuisine. Going to school in Wuxi, it is obvious that the people there like there food sweet... And I mean SWEET! It actually can be overwhelming sometimes. All you need to do is take a train ride to the close city of Nanjing, and all of a sudden the cuisine changes from sweet to salty. More dramatically if you go to Sichuan province, you will eat some of the spiciest food of your life! Climate, landscape and resources all shape the local cuisines of China. As a result of the dramatic differences of these qualities in the country, regional cooking brings a whole variety of incredible tastes to the dinner table.

The Chinese cultural personality, has formed a cuisine and food culture that is appreciated by people from all over the globe. China's abundance of different terrains and climate has formed different styles of cooking that all greatly vary. The dedication and precision of chefs and home cooks create dishes that can only be accomplished with fine technique and practice. Finally, a history of over 4000 years is still recognized in modern cooking, and the tradition lives on.