December 11, 2018

The Taste of Time

This episode is about preserved foods.

 

Suihua City, Heilongjiang Province

suihua

paocai (pickled cabbage)

Slide1

The ideal material for pickles is the napa cabbage

Slide2

Only the tenderest parts of the cabbage are used, and they must be harvested before they start to flower.

Slide3

The head of the cabbage is removed and the leaves are submerged in salt water.

Slide4

A big piece of rock is used to compress the cabbage leaves.

Ingredients for making spicy pickled cabbage include chilli (of course), apple, white pear, fish sauce, and shrimp.

Slide6

It’s a tradition of the Korean people to eat tteok, a type of rice cake made with glutinous rice, which is pounded and compressed with mortar and pestle.

Slide7

The sweet tteok complements the spicy and sour pickled cabbage.

Slide8Slide9

It takes about half a month for the cabbage to ferment.

Slide10

Paocai with tofu

Slide11

Stuffed paocai

Slide12

Pork stewed with paocai

Slide13

Braised fish with paocai

Slide14

Hong Kong

Slide15

Here, people preserve meat in a different way.

Slide16

Baozaifan (claypot rice) uses rice that has been harvested for 3 to 6 months.

Slide17

Raw rice goes into a container made of clay, set over a roaring hot fire with licking flames.

Slide18

After the rice is cooked, the claypot is transferred over charcoal fire.

Slide19

Simmering allows the juice from the sausage to mix with the rice.

Slide20Slide21

Nan’an cured duck

Slide22

Ideal for making claypot stew with taro

Slide23

The most popular cured meats are still the sausages.

Wo Hing sausages are handmade.

Slide24

The sausage skin, made from animal intestines, has to be stored for one year before using.

Slide25

After the filling is stuffed into the skin,

Slide26

A handheld rake is used to pierce the sausage skin, getting rid of air inside the sausage.

Slide27

The sausages will be hung on bamboo poles to dry for a week.

Slide28

Salty and savoury sausage goes well with both rice and bamboo shoots.

Slide29Slide30Slide31

Jingzhou County, Hunan Province

Slide32

Home to the Miao and Dong peoples

Slide33Slide34

Cured fish has to be made with hehua fish, a type of black carp kept in paddy fields. They like to eat the rice flowers floating on the water surface.

Kids flock to the fields to catch fish.

Slide35Slide36

Stir-fried glutinous rice is needed to make cured fish.

Slide37

Also, chopped chilli bits, fresh from the field.

Slide38

Ginger slices, to get rid of the fishy smell.

Slide39

Sand ginger

Slide40

Litsea

Slide41

A big bowl of mixed condiments

Slide42

Condiments are spread over the fish slices

Slide43

The fish is then kept in a wooden bucket.

Slide44

The lid has to be closed, to guard against the fish thief loitering nearby, who’s just waiting for an opportunity to strike.

Slide45

The lid won’t be opened for another month.

Slide46

Once it’s ready, the cured fish can be simmered, with a bit of oil, and chilli.

Slide47Slide48

To make cured pork, salt and homemade rice wine are added.

Slide49

Then it’s smoked over an open fire. Pine cones, tea seed shells, and orange peels are added to the fire. Their aromas will be smoked into the cured pork.

Slide50

Cured pork, once it’s ready, is roasted over charcoal fire to get rid of its outer layer, then washed with water left over from rinsing rice.

Slide51Slide52

Cured pork is stir-fried with dried radish strips.

Slide53Slide54

Or served in slices.

Slide55

Yi County, Anhui Province

yi county

Mandarin fish are caught during March and April, then made into stinky mandarin fish (like stinky tofu, but tastes much better).

Slide56Slide57

Laba tofu (laba is the 8th day in the 12th month on the lunar calendar). The tough-as-discus tofu can be kept for a long time.

Slide58

Stinky tofu

Slide59

I can only say the taste’s not for everyone.

Slide60

“hairy” tofu

Slide61

Daobanxiang (“fragrance on the cutting board”) is a dish made with cured pork.

Slide62

The pork must be cut on a cutting board made out of camphorwood, allowing the fragrance of the wood to offset for the greasiness of the fatty pork.

Slide63

And it’s served directly on the cutting board.

Slide64

Jinhua City, Zhejiang Province

Slide65

Jinhua ham

Slide66

It’s often separated into five portions.

Slide67

The portion with the finest quality pork is used to make the famous dish of Jinhua ham with honey.

Slide68Slide69

The middle portion is often cut into slices,

Slide70

And stir-fried with beef tendon and sea cucumber.

Slide71

The remaining three portions are used to make stews.

Slide72

Slide73

Xiapu County, Fujian Province

xiapu

Seaweed farm

Slide74

Yunlin County, Taiwan Province

Flathead grey mullet

Slide75

Karasumi (cured mullet roe)

Slide76

Grilled karasumi

Slide77

Mullet roe with seaweed, lettuce, and tomatoes

Slide78

Tai O, Hong Kong

tai o

shrimp paste

Slide79Slide80

 

Waiting for Chinese New Year feast to come . . .

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About fmiswriting

One out of 1.4 billion voices.

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