A European CONCEPT: Chilly LUNCHES
Many Chinese people find it strikingly foreign to eat an entire food that is warm, like a salad or sandwich. In China, food is almost always served warm, and a bowl of freshly steamed rice is often served with perhaps cold appetizers. Chinese cooking places a high value on fire control, and chefs devote their entire careers to mastering” wok hei ,” which is translated to” breath of the wok.” & nbsp,
Singaporeans have a similar tendency to eat hot lunches; even on hot, sunny days, you can find them stuffing piping hot bowls of bak dura da or laksa into them. & nbsp,
Even though there are completely cool dishes in Asia, they tend to require a lot of skill to create and are made of ingredients that have been cooked for an extended period of time. For instance, Asian naengmyeon is a dish that is greatly savory and complex despite its unassuming appearance. It is made by simmering beef broth for hours and fermenting radish. & nbsp,
Yet banh mi, which is served in Vietnam’s streets, is a complex dish that includes carrot and carrot pickles, pate, and meat options ranging from roast pork belly to pork terrine.
Who we are depends on what we eat.
Of course, lifestyle and personality are closely related to food and beverage.
Understanding Chinese conventional treatments, which teaches that our bodies react better to warm food and beverages, helps to explain why Chinese people are perplexed when they first experience warm meal.