Origins of CHINESE Food Culture-( Chinese Version) in Ang Mo Kio Avenue 10, Northeast Singapore for sale

Origins of CHINESE Food Culture-( Chinese Version)
Extracts from the ' Origins of CHINESE Food Culture'
There is a common saying " Seven things meet your eyes when you open the door" They are firewood, rice, oil, salt, soya sauce, vinegar and tea. These are the seven basic necessities.
@ Soya sauce. The Chinese had mastered the art of making soya sauce about 2,500 years ago. Made from soya beans or broad beans, it adds taste to dishes.
@ Cooking oil. In the old days, cooking oil was known as gao zhi. gao is melted oil, or grease;and zhi is solidified oil, or fat. Oil was used in cooking as early as the Shang and Zhou Dynasties. The earliest oil used was animal fat. During the Han Dynasty, vegetable oil was extracted by crushing fruit kernels.
@ Firewood. It was only after the discovery of fire that people stopped eating raw food and started the culture of cooking. This is why firewood is considered the foremost necessity in life.
@ Salt. In ancient times, salt was obtained by boiling off seawater. It is an important seasoning as it helps digestion and adds flavours to the dishes.
@ Tea. China is the earliest country in the world to cultivate, process, and drink tea. Tea is thirst-quenching and invigorating. It was first used as a medicine, and because of its aroma, eventually became an everyday drink.
@ Vinegar. The noblemen of the old days used this sour seasoning to ease the fattiness in their meaty feasts and to aid digestion.
@ Rice. Chinese eat white rice together with other dishes. While one may get bored with even the most delicious dishes if taken everyday, the plain white rice is indispensable to every meal.
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