Chinese Cooking

Although cooking is democratic and flexible by nature, we have come incorporate Chinese influence and adopt new ingredients and dishes into our daily routine.

This is one of the few cases in which gastronomy plays a fundamental role in helping an immigrant population integrate into the society that receives it. The problems and lack of understanding of the Chinese colony disappeared when we began to bow down to the fabulous Chinese dishes in the 1930s. Local palates discovered a series of tastes unknown until then and there was a virtual taste revolution.

Today, for example there are more Chinese restaurants in New York & San Francisco, than traditional restaurants. Chinese food has become traditional, indispensable gastronomy and family space for Americans.

We accompany this history with 75 recipes, the majority from the renowned Canton school, province from where the first Chinese immigrated 150 years ago. We need to thank them for providing us to this vast universe of flavors that marvel and don’t stop surprising us everyday.

THE GOD OF CHINESE COOKING

China has one of the few culinary traditions with his own deity. The Chinese pay homage to Zao Wang, the god of Cooking, in the days leading up the Chinese New Year.

He is the god who reports to heaven if the families he visits are well behaved. To ensure a positive report, families place food and drink on an altar for him. Zao Wang returns happy after satisfying himself, and offers a favorable report to the gods.