It’s great to be back in the classroom again!

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20th Nov 2014, today, Erik and I had our lesson back to the traditional venue – Tamk’s classroom. We utilized the class room at H0-27, and I believe that both of us had a nice time there. Before this lesson we’ve already met up quite a few times in some more casual settings, like café, canteen, badminton and so on. I could see that Erik was knee to be back in the classroom again!

Our topic today was Chinese regional cuisines. As the topic of food, I was quite excited and confident in teaching, as this is the major I have already been studying for 2 years. (My major is Culinary Arts) I have learnt different Asian cuisines back in my Uni, so talking about the major Chinese cuisines was at ease for me. There are in fact 8 different Chinese cuisines, and they are distinguished by their unique ‘using of ingredients’ and ‘methods of cooking’. However I felt introducing him all the 8 different Chinese cuisines was way too much for him to enjoy and absorb our lesson, so I decided to shortlist down 3 major Chinese cuisines, they are Chuan cuisine, Beijing cuisine, and Yue (HongKong) cuisine. One is my hometown, one is my current residence in China, and one is the place I have traveled to.  As a bonus in the end, I have also introduced him some specialties from Malaysia.

I have to admit that, it was quite a personal sort of proud out of my hometown’s food that I talked lengths on Chuan cuisine. But as a chili lover, I could tell that Eric was pretty much fascinated and surprised by the signature dish out of my hometown – hotpot! His eyes went sparking and saliva formed a waterfall, while we were looking at some videos about foreigners trying hotpot in Chongqing.

chongqing-hot-pot

What I have delivered to him in this lesson were certainly:

  1. The differences btw hotpots in Chuan regions and Beijing.
  2. Chinese don’t eat bugs as much as southeastern Asians do, however we are the ultimate winner for eating animal inner organs and some other weird parts.
  3. The signature dish of Chongqing – Hotpot.
  4. The signature dish of Beijing – Beijing duck.
  5. The signature dish of HongKong – Dim Sum.
  6. The signature dish of Malaysia – Nasi Lemak.
  7. China as a country doesn’t really have a national dish, if there has to be some; I guess probably they must consist of the signature dishes out of each and every 8 regional cuisines.
  8. How some parts of China could eat food at the craziest spicy level, and how some parts couldn’t take it at all.
  9. Hotpot meal is a social meal.

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