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aries1988 : sichuan   12

A history of China in 8m objects - Chaguan

the Cultural Revolution, the decade after 1966 when Mao Zedong unleashed terror on his own country, pitting neighbour against neighbour, students against teachers, children against parents and Red Guard mobs against officials whom Mao despised. More than a million lives were lost, and many more ruined. Centuries-old temples and libraries were smashed to so much rubble and firewood.

Other exhibits recall hardships. One museum in Anren is devoted to the nearly 18m urban youngsters who were banished to the countryside for years of ploughing, hauling manure and digging ditches instead of being educated.

Drawing the wrong lessons about the past can prompt charges of “historical nihilism”, an offence that sees museums punished and careers blighted.
history  today  museum  entrepreneurial  project  sichuan  artefact  mao 
december 2018 by aries1988
Fuchsia Dunlop on Chinese Food, Culture, and Travel
In peasant farming societies, you have the nose-to-tail eating. You kill the pig and you eat every part of it, for economic reasons as much as anything. Also, in China, the thing that really sets it apart is this preoccupation with the delights of gastronomy and the pursuit of the exotic.

In particular, the appreciation of texture. A lot of offal foods have very interesting textures. Like these fire-exploded kidney flowers. They have that kind of slightly brisk crispness with the tenderness of a kidney that has been cut in this beautiful, ornate, crisscross pattern and then stir-fried very fast. It’s a textural pleasure.

Try to feel it. Try to feel that slightly slithery, gelatinous quality, that little crispness in the bite. It’s like what I like to think of is edible oxymoron, this softness and crispness. Chinese love these sensory contradictions.

Sichuanese food, beyond the spicy stereotype, is about the artful mixing of flavors. It’s about fu he wei — complex, layered flavors.

n Sichuan, Sichuanese people would sum up the cuisine as saying yi cai yi ge, bai cai bai wei,

You’d have a dish with everything cut fine and you didn’t know what it was. Maybe it was something really outlandish. The art of cutting and the cutting of food into small pieces, the eating of shared dishes with a staple grain — rice in the south, wheat in the north — that’s the structure of a meal.

the olives tasted like Chinese medicine.

one of the principles of the cooking of the Jiangnan region, xian xian he yi, unity of fresh and salted. The use of small amounts of cured pork and intensely flavored ingredients to bring life to vegetables and more gently flavored ingredients.

Chinese food, it’s about the whole experience. That’s why you have a whole variety of flavors even in a relatively simple meal. It stimulates the palate. It also leaves you feeling very shufu.

There is a problem, this disjunct between people who are obsessed with eating, but not yet the idea that a young person might want to take over an artisanal soy sauce factory.

Trying to give people an honest living for producing what urbanites now consider to be premium, what we’d think of as organic, products. What I fervently hope is that more Chinese people will see what he’s doing is truly inspirational. As a wonderful example of how to nourish Chinese traditional culture. Make it economically viable and make it contemporarily relevant, too.

I think that’s because of the use of dairy products. You get the wonderful, umami richness of butter, the textures of cream. Chocolate, of course, is not used traditionally in China. Those things, if you take them out of Western desserts, you’re not left with very much in a way.

China has a very dynamic, open food culture and people are always into the next best thing.

They say yao shi tong yuan, the food and medicine come from the same source. Every food has its tonic properties. If you’re unwell, the first thing you do is address your diet. Food is very important in that way.
chinese  cuisine  gastronomy  region  culture  story  comparison  food  sichuan 
november 2016 by aries1988
sichuan  dialect  origin  today  history 
august 2016 by aries1988
Sichuan Cuisine, Imperiled by Success
“The scene feels like it’s booming, but this is a chaotic boom that has had a lot of negatives,” he said, drawing out his vowels and emphasizing high notes in the region’s lilting accent. “Finally, they could become a sickness that brings down Sichuanese cuisine.”

Nowadays, a Sichuanese cook uses the zesty green or red local pepper, scallions, earthy fermented broad bean and chile paste, black fermented soy beans, dried tangerine peel and dozens of types of chiles (big and small, red and green, fiery and mild) prepared in several ways: fresh, dried and pickled.

These and other condiments can be combined to create dozens of flavors, many of which defy quick description in English. “Each dish its own, 100 flavors in 100 dishes,” goes the saying repeated by the chefs who fear that those tastes will vanish.
sichuan  cuisine  debate  gastronomy 
june 2016 by aries1988
Flickr: liuxiaoye's Photostream
Flickr/ liuxiaoye's Photostream #sichuan #china
china  photo  sichuan  today 
november 2014 by aries1988
reportage  earthquake  sichuan  disaster 
may 2013 by aries1988
children  parents  earthquake  sichuan  china  family  planning 
july 2012 by aries1988

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