Chinese Cooking

China is one of the largest countries in the world. Over the past hundred years, Chinese culture
has spread throughout the globe. 

Today, in nearly every city around the world, you can find Chinese language classes, Chinese
stores, and Chinese restaurants.

What most people do not know is that in China, each region has a very different cuisine.
"Cuisine" means a style of cooking. While there are some foods that you can find in all regions
of China, some are very specific to certain areas because of the climate (weather) or the
landscape.

Rice, noodles, soybeans, and vegetables can be found in food around China. They are staple
foods. A "staple" is something that is basic, standard or always there.

Rice is a very important part of Chinese cuisine, especially in the southern part of China where
the rice farms are. Noodles are also very important and can be found around China in soups or in
dishes of their own. Sometimes they are served hot and sometimes they are served cold.

Soybeans are also very important to Chinese cuisine. Chinese cuisine does not have any milk in
it but soybeans, tofu, and soy milk can be used in dishes where milk would be used in other
cultures.

Vegetables are also found in food all over China. Many Chinese vegetables only grow in China
and so people in other countries have never tasted them.

Within China, there are eleven major different kinds of cuisine. There are only three or four of
these that are easily found outside China.

The most popular and easily found Chinese cuisine found in countries outside of China is called
Cantonese cuisine.

This cuisine comes from an area in the southeastern part of China that is called Guangdong
Provence.

This area is on the ocean and also has many rivers. The weather is usually wet and hot. This
means that there are specific kinds of crops (plants people grow) that can grow in the area.
However, being on the ocean and rivers means that food can come from other parts of China to
the area. Both of these things influence the kinds of food that are found in Cantonese cuisine.

People who eat Cantonese food will be able to find beef, chicken, pork, and seafood (fish)
dishes. They will also find plenty of dishes made with rice and noodles as well as lots of
vegetables.
There are different kinds of cooking that are used in Cantonese cuisine, but one thing they all
have in common is that they are quick (fast). Cantonese cuisine does not have very many dishes
that take hours to cook. Usually, Cantonese food can be made in just a few minutes with fresh
ingredients.

When you are eating Chinese food, it is important to remember that the food you are eating
represents (shows) just one region in China. Chinese cuisine, just like China itself, is very
diverse (different) and has many different kinds of dishes, flavors, and ingredients.

KOREAN FOOD TRADITIONS

Food is medicine

Koreans understand that food is not just for nutrition but also for mental and emotional well-
being. Not only do Koreans see nutritious food as a cure for some illnesses and ailments, but also
as a preventative. To achieve health benefits holistically in traditional Korean foods, Koreans
believe that food should be harmonious. Much like Japanese culture, there is a belief in the five
elements (earth, water, fire, air and wood) and yin and yang all contributing to the presentation
and taste of food. These five elements are present in five tastes (spicy, sour, bitter, sweet and
salty) and five colours (red, yellow, black, white and blue).
Meals are communal

Korean culture places a lot of importance on sharing food. In Korea banchan (Korean side
dishes) sharing is a feature on the table at mealtimes and so meals are naturally more communal.
Banchan are lots of little side dishes spread across the table. Every Korean dining table looks like
there is a party taking place — full of variation and colour. While meals are communal, it’s rude
to keep going back and forth to the dishes. Take enough food each time, don’t double-dip and
don’t eat directly from the serving plates.
In a restaurant in Korea, you don’t even have to order banchan, they’ll automatically bring out a
selection — and it’ll always include kimchi (more on Korean kimchi culture later). Banchan
includes vegetable dishes, seafood, seasoned eggs and sometimes meat. What’s more, banchan in
restaurants is usually included for free and you can often simply ask for a refill! There is
sometimes a communal grill in the middle of the table for grilling your own meat.
Hot and spicy food

Korean food is well-known for being hot and spicy so you’d think that chilli pepper would have
been around for longer in Korea, but it was actually brought to Korea by Portuguese traders in
the 17th century. Korea’s favourite chilli pepper Cheongyang (named after the region) is the
hottest in Korea. Cheongyang pepper is said to have a rating of 10,000 Scoville units.
Cheongyang contains more capsaicin than other chilli peppers. It is said to boost your
metabolism and is also rich in vitamin C. But a little warning; don’t eat too much or it’ll give you
a tummy ache. Top tip: if you aren’t overly keen on strong spice, remove the seeds to turn the
heat down.
This fiery pepper is usually used in Korean dishes as a powder or made into gochujang. Spicy
Korean dishes include: tteokbokki (rice cakes in chilli sauce), jjambbong (spicy seafood noodle
soup) and buldak (aka ‘fire chicken’, heavily spiced BBQ chicken).
There are also numerous non-spicy dishes in Korea. These include: kimbap, bulgogi (marinated
and grilled beef), japchae (sweet potato starch noodles) and pajeon (Korean pancakes with spring
onions).
Dining etiquette

Korean culture is deeply ingrained in every meal and this extends to Korean dining etiquette.
Take a look at some of the expectations:
Start your meal with soup

All the dishes might be spread across the table, but in Korean food culture, you must start with
the soup. You can serve yourself some soup using the serving spoon in the communal bowl.
Don’t lift bowls off the table

In traditional Korean food culture, you don’t lift the bowl off the table in a formal setting.
Use polite language

In Korean food culture, you start the meal by saying: ‘jal meokkessubnida’, which means ‘I will
eat well’ (complimenting the cook). When you finish the meal you place your spoon and
chopsticks by the side of your plate or bowl and say: ‘jal meogeosseubnida’, which means
you’ve enjoyed your meal.
Think about fellow diners

Don’t chew noisily

Use both hands when passing food

Serve yourself modest amounts of food that you know you can finish

Pour drinks for others and let them fill your drink

Tipping is not expected

Tipping is a foreign concept in Korean food culture (Koreans will probably refuse you!)

Elders are top of the hierarchy

You don’t pick up your chopsticks or spoon until the oldest person has started to eat (or at a
business meal, the person with the higher job ranking). At the same time, ensure that you’re not
eating too long past when the eldest/highest ranking has finished eating (it’s a fine balance!).
Remember to also face away from people when you’re drinking alcohol (just turn to the side a
little).
Chopsticks and spoon placement

Stainless steel spoons and metal chopsticks are common in Korea. The spoon is placed on the left
and the chopsticks are placed vertically on the right.

WHAT ARE THE MOST POPULAR KOREAN FOODS?

Kimchi

Kimchi plays a big part in Korean food culture. It is listed as a UNESCO intangible cultural
heritage. Without a doubt, Korea is top of the class when it comes to the sheer choice of
fermented vegetables available with over 200 different varieties of kimchi. Historically, kimchi
came about as a necessity, a way to preserve food to avoid starvation during the long cold
winters. Kimchi can be stored for longer due to the fermentation process, helping the vegetables
to mature. The good bacteria that grows from the process adds to the health benefits of kimchi as
well as tangy flavour and slightly fizzy taste.
The ritual of ‘kimjang’ is very much part of Korean identity. It is the tradition of making kimchi,
whereby entire neighbourhoods or villages make vast amounts of kimchi to support those who
live locally. The kimchi used to be fermented and aged in underground pots but today many
families have a dedicated refrigerator.
Kimchi is so much part of Korean culture and identity that when Soyeon Yi, Korea’s first
astronaut, went into space, she took specially made kimchi. In fact, the South Korean
government took nearly 10 years to create the special freeze-dried kimchi to take into space.
Sadly the space kimchi lost all the good bacteria in the process, but Yi maintained that it was
comforting to have kimchi while in space and that eating traditional Korean food was very
important to her to feel emotionally supported. Clearly, kimchi has significant cultural value,
because even in space Koreans ensure that it is still available!
South Korean food

South Korea is a country with an impressive culinary culture and one which is hugely varied,
from traditional and modern, to street foods and formal eating. A meal in South Korea is like a
window into Korean culture, where kindness, sharing and supporting others in the local
community is paramount. Popular Korean foods all have things in common: they are
flavoursome and comforting. Food is designed to be good for the soul as well as the body.
Although it is pleasurable to eat Korean food anywhere anyhow, there is something very special
in eating Korean food how it was meant to be: shared with friends and family. The popularity of
the iconic Korean BBQ as a social event, all eating and sharing around a central grill is an
example of true South Korean culture.
It is clear that Koreans’ love of food extends way beyond eating for necessity, it’s about the
experience and the emotional connection too. With the popularity of the K-culture, there’s an
increased interest across the world in all things Korean and Korean food is a large part of it. If
you haven’t tried much Korean food yet get tasting — a sensory experience awaits you. Or treat
yourself to one of our Asian food gift sets.

INDIAN CUISINE
Indian cuisine, the foods and methods of their preparation traditional to India. India does not
have a single cuisine. Due to its wide variety of climates, soil types, cultures, and religions, as
well as influences from other countries, India has a diverse range of cuisines. As a whole, Indian
cuisine can be dated to the prehistoric period and can be found across the world wherever there is
a significant Indian diaspora. Indian cuisine has also played a key role in global history, Indian
spices being a goal of the European Age of Discovery.
Elements of Indian cuisine

India’s geographical diversity is central to understanding the diversity of its cuisines. To the
north lie the Himalayas with a high-altitude alpine climate. Melting snows from the
Himalayas along with seasonal rains feed the Indian river systems that run through most of
northern and central India, sustaining large fertile alluvial plains. Wheat is extensively
grown there. The upper Ganga valley and the Punjab region are well irrigated and allow the
growth of sugarcane. There is scant vegetation in India’s northwest region, where the Thar
Desert stretches across Rajasthan. Most of the southern part of India is dry and rocky and is
separated from the northern portion by the Vindhya mountains and the Narmada River. This
region, along with Rajasthan’s desert, supports crops that require less water, such as millets
and corn (maize). Three major rivers in South India—the Godavari, Krishna, and Cauvery—
also sustain fertile plains. The western coast of India, between the Arabian Sea and the
Western Ghats range, receives heavy rainfall. Northeastern India is hilly and also receives
heavy rainfall. Both these regions thus support the cultivation of rice, which requires a large
amount of water. India is heavily influenced by the southwest monsoon, which provides
more than 75 percent of the country’s annual rainfall during the period from May to
September. The timing of the monsoon and the amount of rain it generates are critical for
the success of India’s crops.
Pulses (edible seeds from plants of the legume family) are also a key portion of the Indian
diet. Dal, a Hindi word that refers to both raw and cooked lentils, may be the closest thing
India has to a national dish. Pulses are hardy, grow in most soils, and include gram lentils,
chickpeas, peas, and beans. Pulses complement grains, which are the main component of an
Indian diet, though there is variation across regions based on climate and topography. Rice
and wheat are the most commonly consumed grains, with barley and a variety of millets also
being consumed. Evidence of wheat is seen in sites dating to 6500 BCE, and wheat likely
came to India from Central Asia. It is typically made into a flour called atta and is used to
make Indian breads such as roti and parathas. Barley was more common in India during the
second millennium BCE and is mentioned in the ancient Rigveda text. Today barley is not
very frequently consumed, but it plays a key role in several Hindu religious ceremonies.
Rice is the staple food in western and southern India and has been found in sites dating back
more than eight millennia.
Many varieties of fruits and vegetables are indigenous to India, such as a range of gourds,
eggplant (brinjal), Indian gooseberry (called amla in Hindi), jackfruit, and mango. While the
origin of okra (called bhindi in Hindi), coconuts, and plantains has not been traced with
certainty, they have been used in cuisine in India for several thousand years. Though native
to southwestern Asia and likely known since prehistoric times, onion is not mentioned in
early Indian texts; it, along with garlic, has typically been taboo to orthodox Hindus and
Jains. Sugar has been a key component in the Indian diet, and the process of refining
sugarcane juice into crystals was discovered by Indians in the third century BCE.
Portuguese traders of the 16th century introduced a range of New World produce, including
potatoes, tomatoes, papayas, guavas, cashews, and chillies (chili peppers), all of which
thrived in the Indian tropical climate.
Spices and herbs are a predominant feature of Indian cooking. Ginger, turmeric, tamarind,
black pepper, cardamom, and sesame seed are indigenous to India. Cumin, fenugreek,
saffron, and coriander, as well as asafoetida (hing)—which is widely used as a substitute for
garlic by Hindus and Jains—arrived from West Asia and the Mediterranean region. Spices
have been noted for their antibiotic properties and are mentioned in many Indian treatises
that describe the medical benefits of including them in cuisine. Contrary to popular belief,
Indian food is not always “hot” in the sense of being eye-wateringly spicy. Spices are added
to food across the country in whole, powdered, or ground form to enhance the taste of the
food, and they don’t always add “heat” to the food. Spices are often roasted to bring out
their flavour, and they are frequently combined to make a garam masala (literally, in Hindi
and Urdu, “hot spices”). Each region of India has its own variant of garam masala. Access to
Indian spices and expansion of the spice trade was a key driver behind European exploration
of the world during the 15th and 16th centuries, and Vasco da Gama and Christopher
Columbus both undertook voyages to find sea routes to India so as to take spices back to
Europe.