Why The Chinese Don’t Count Calories

I saw this discussion of Why the Chinese Don’t Count Calories today by Fiona Lee on the always-awesome CNR:

Just what is healthy about Chinese food? While it has a reputation for being greasy and fattening in the West, the orange chicken and “beef and broccoli in brown sauce” of Chinese take-away is definitely not part of a traditional Chinese diet.

Last night at the Beijing Bookworm, British author Lorraine Clissold gave a brief talk on her new book, Why the Chinese Don’t Count Calories.  Something of a riposte to international bestseller Why French Women Don’t Get Fat, this awkwardly titled book joins the growing literature on how traditional cuisines are better than dieting fads.

One main point seems to be that Chinese food has a higher proportion of veggies than US or British, which I totally agree with. I think that my genuine enjoyment of salads and raw veg helps keep me thin. Also, I like a little meat with my veggies and grains, but not a huge slab of a dead cow. Ick.

Strong cultural and culinary identities.  Traditional
cuisines pass on the collected food wisdom of a culture from generation
to generation, and China is no different.  As scientists begin to learn
more about nutrition and how nutrients work in tandem with each other,
much of what is passed on in Chinese cuisine is backed up by modern
nutrition. The Chinese also talk about food as being determinative of
a regional identity–like the strereotype of Sichuan people having fiery
tempers because of all the spicy food they eat.  By way of contrast, in
The Omnivore’s Dilemma, Michael Pollan
makes the point that because Americans do not have a unifying food
culture, Americans tend to be particularly vulnerable to savvy food
marketers and diet fads (think Atkins, South Beach diet, etc).

Eh. I don't agree here, it seems to be another version of "Chinese food has been around for thousands of years, so it must be the best!" I think that food connects us all to flavors from childhood, whether it's a dish that's been around for centuries or something nice Mom used to make.

Anyway, it's a good discussion, even if I don't agree with every part. The conclusion is to enjoy healthy food, and not to get hung up on calories, which seems to be good advice for everyone.

Via Why the Chinese Don’t Count Calories! on CNReviews

Sweet and Sour Pork

I saw this today on the Chinese Food Blog. While I spent most of my time in China trying not to eat Chinese food, now that I'm home I like Chinese food. I guess I can't eat the same thing every day, no matter what it is.

Looks like it can be slightly altered to make sweet & sour chicken, as well.

Here is a quick and easy recipe of Sweet and Sour Pork (Cantononese Style) for you to prepare at home.

Ingredients
1 tbsp oil
½ pork tenderloin (or fillet), cut into 1in cubes
pinch of salt and freshly ground black pepper
2.5cm/1in piece of root ginger, finely grated
1 tomato, diced
½ red (and yellow and green) chilli, diced

For the sweet and sour sauce
3 oranges, juice only
1 tbsp dark soy sauce
2 tbsp rice vinegar (or white wine vinegar)
1 tsp cornflour
1 tbsp tomato sause
2 tbsp sugar (brown sugar or honey instead); 1/2 tsp salt

Method :

1. Mix the pork cubes with salt & Brandy & leave to marinade for 30 mins (or longer).

2. Drain the Pork using a slotted spoon, or a sieve, and reserve the marinade; Stir the cornflour, rice vinegar, tomato sauce and suguar (or honey) into the marinade.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving. A delicious sweet and sour pork dish is ready to serve now.

Via Sweet and Sour Pork Recipe (Cantononese Style) | Chinese Food Blog

What is Rice-Cooker Gourmet?

Rice-Cooker Gourmet is all about cooking in China! Cooking in China presents it's own special challenges. Bread and cheese are rare luxury items. Meat comes in a cow, not a plastic package. And my kitchen consists of a gas ring and a microwave.

The one compensation for this is the fresh, cheap, delicious produce of all kinds.

I've been looking for vegetarian recipes, but I seem to keep finding recipes that involve opening a packet of tofu chicken or the use of a food processor.

Rice Cooker Gourmet is about my adventures cooking in China!