From East to West: Everyone Eats.  
A Bite of China by the Office of International Affairs


I had the unique experience to participate in a almost cooking expo/seminar put on by the Office of International Affairs.  Four Master Chefs came from the Confucius Institute in Guangdong Province Shunde district in China to cook and teach this art to all who came out to the event.

This event provided a unique time to allow students and other guest a chance to immerse themselves in activities (in this case cooking) and divulge themselves into this art from China.  These Chefs used techniques developed in the Shunde district in China.  There they have limited resources in terms of cooking materials.  This results in a dependence upon local foods; many of which are raw.  However, not only were these chefs experts in cooking, but they were also expert nutritionists.  They discussed the importance of variation among the food groups and proper dietary requirements in order to maintain a healthy lifestyle.

The event consisted of the cooking expo, during which each chef presented two dishes that they chose from their specialties.  The audience watched and was encouraged to ask questions.  They were called up and were able to try dishes, and there were translators present to answer questions and explain any processes going on.  Further, they were able to discuss the cultural importance behind the certain dishes.  It was much more a cultural event opposed to a cooking class.  I think that aspect made this much more interesting.  From the geography of the Shunde District, where there are many rivers and many rice paddies that provide a large amount of the basis for the diet of the region to the fish and chicken that is used in unison with this grain.  It was interesting to see the reasons behind each food was selected and used.

It was interesting to see the wide variety of spices and other additives used by these chefs to add flavor and panache.  An interesting thing to note was that the chefs did not measure any ingredients once.  They knew what they were doing so much that they trusted themselves without question.  I tasted a chicken ball with a ginger type sauce that was prepared with milk.  It was a very interesting experience to taste chicken, which I know, and have it taste so foreign and unique.  I thoroughly enjoy cooking and it was a truly eye opening experience.

Flyer Link:  http://oia.ncsu.edu/confucius/bite-china