Monday, January 2, 2017
We don not know whether we will be this class's students...we like this class very much.
Finish this homework,I feel That’s a load off my mind,and depressed.
I don't know what the other menbers think,but this is the thing that I want to say.
The work after all of activities are make me little tired.
Another reason is language,my English is awful......
Like this time,I hand on this video late,my teacher doesn't angry at me, but I don't want to be a drag on my menbers,so I do it now....
However,this is a meaningful class.
My classmates and I go to many place to learn Taiwanese culture.
And we have many precious experience when we visit traditional industries
That is the purpose of the class.
We did it.
Sunday, December 25, 2016
Tuesday, December 20, 2016
Sunday, December 4, 2016
Before students cooked it at school ,they interviewed and cooked with their families in advance.
Then we cooked in the cooking classroom.(yes!! we have a professional cooking classroom)
FRIED SWEAT POTATO LEAFS
FRIED RICE NOODLES
STEAMED LOOFAH AND CLAM
BASIC CURRY RICE
I hope you can try to cook it at home.
The recipe is very traditional in Taiwan.
Thursday, November 24, 2016
A Fusion of Chinese and Korean Cuisine
Last week, our class just had an astonishing experience, as we all dedicated in creating a cuisine that is originated in a Gonghwachun—the Chinatown of Incheon, Korea.
To have a better perspective of Jajangmyeon, it is a fusion of Korean and Chinese cuisine—a noodle dish mixed with thick Chunjang sauce, diced pork and vegetables. Despite the fact that the cuisine originally shaped from Chinese culture, the essence of Jajangmyeon gradually evolved to become suitable for the Koreans.
Dated back in 1905, Jajangmyeon has been re-created with multiple variations; thus, it is not necessary to make an ideal Jajangmyeon dish that follows a specific list of ingredients. Understandably, these are the ingredients that our class had chosen:
|Korean/Chinese black bean paste|
- Chinese Noodles/Udon/Ramen
- Scallion (150g, 5.3 ounces)
- 5 large cucumbers (550g, 15 ounces)
- 600g (1.3 pounds) diced pork
- 5 sprinkles ground salt
- 5 sprinkles ground black pepper
- Korean black bean paste
- 200g (7 ounces) lard (or 12 Tbsp cooking oil)
- 1 cup water
- Rinse the pork in cold water and pat it with dry kitchen towel. Slice into small pieces. Add the pork marinade sauce onto the pork and mix up for 15 minutes.
- Julienne cut the cucumbers.
- Dice the scallion into small cubes.
- Boil water and add the noodles in when the water is completely boiled.
- After 3 to 5 minutes, take the noodles out and rinse in cold water and drain.
- Put the noodles into serving bowls.
- For the
chunjangsauce, toss up black bean paste, cooking oil, scallion, salt and pepper together, and then add starch water and stir it.
- Add the black bean sauce on top of the noodles and serve it with pork (additional) or cucumber slices.
And this is the final result, enjoy!
Original link to the
YouTube video of our class creating the dish:
Tuesday, November 22, 2016
Lunar New Year Dumpling
Every New Year is celebrated formally with fabulous dishes in the Chinese tradition. The types of fabulous dishes also differ in various locations of China. In the north, people normally eat dumplings whereas in the south, people have a tradition of eating rice cakes. Dumplings looked like an ingot, so they have a meaning of bringing people wealth. Rice cakes are sliced into layers, when they stick together it forms a stair shape which means it brings people to the next level. Chinese people love eating food with auspicious meanings during big festivals.
In my family, everyone gathers at my grandparent’s house to celebrate the Lunar New Year. They celebrate the Lunar New Year by eating dumplings because my grandparents are from the Dongbei which is located in the northern part of China. The dumplings my grandparents made are the main characters of the new year dishes. My grandparents start making it early in the morning by mixing an abundant amount of dumpling stuffings. When more people arrive at their house, they would help with folding the dumplings. Usually they will have a few unique dumplings with special stuffings. When I was younger, I was told that if someone eat the special stuffing dumpling, they will be lucky for the next year. I always get excited about getting the lucky dumpling, so I will eat more than I needed because I knew that the more I eat the higher possibility I will meet the special dumpling. My grandparents love it when I eat with enjoyment.
After a few years, I started doubting the saying about whether or not special dumplings really give people a good fortune. Nevertheless, I would still act like I still believe in it faithfully and eat very happily to make my grand parents happy.