Since ancient times, the Chinese people’s dining has intricately connected with their culture and philosophy.
Back in the Spring and Autumn Period (722 B.C.-476 B.C.), culinary technique was not yet advanced, but Chinese people had developed comprehensive dining etiquette based on Confucian teachings.
In his book Classic of Rites, Confucius, a well-respected Chinese thinker, wrote that during a meal, wine and soup need to be on the right hand side of a guest, whereas dishes should go on the left hand side. While eating, one should not gulp down the food, but rather, chew thoroughly and swallow slowly. As well, one cannot make noise while consuming food nor soup.
As many of these etiquette rules are no longer followed by Chinese today, few would guess that these Chinese conducts came into existence nearly two millennia earlier than Western table manners.
As part of their culture, Chinese people saw eating as a way to exchange matter with nature. Therefore, ancient people chose what they ate based on the principles of the Tao—which literally translates to “right way”—and harmony with nature.
Gradually with the advancement in culinary techniques, Chinese people led delicate lives with balanced eating.
“In the ancient times, life was also of better quality,” said Xi Lei, producer of the upcoming 2009 NTDTV Chinese International Culinary Competition. “In the old days, people didn’t consume as much. People really ate little, but they ate good quality food. So it was not greasy.” The competition, which will be held in New York this month, seeks to bring Chinese culinary culture to the world stage.
The Chinese adhered to appropriate combinations of cold and hot dishes, meats and vegetables, and different pairings of dishes from season to season.
Confucius said that the way a chef cuts food effects the ingredients, while the freshness of the food affects the taste. Not fulfilling the above is considered as disrespectful toward the diners.
Most of the Chinese cuisine in the West nowadays no longer represents the balanced proportion of different dishes, causing misconception of Chinese food as being greasy, etc.
“[Ancient Chinese people ate] really good food—small portion, and did not over indulge in food. There’s too much of everything now. It’s not just grease, but too much protein, too much sugar,” said Xi.
The culinary competition is one of nine art and music competitions sponsored by NTDTV, a not-for-profit Chinese-language TV station based in New York City.
“Currently in this world, there isn’t a purely traditional Chinese culinary competition that opens to contestants from around the world. NTDTV opened this door to promote authentic Chinese culinary technique, at the same time, revive the rich dining culture Chinese people used to have,” said Xi.
“I agree that there is a lot of tasty good food out there, but the food that we are looking for is the food that has purity, like if you taste it, you’d say, ‘That’s homecoming.' It’s so pure. ... It gives you nothing but a Chinese flavor.”
The culinary competition will be held at the Light House (Pier 61), Chelsea Piers on Sept. 20 and 21. For more information please see culinary.ntdtv.com/en.
Back in the Spring and Autumn Period (722 B.C.-476 B.C.), culinary technique was not yet advanced, but Chinese people had developed comprehensive dining etiquette based on Confucian teachings.
In his book Classic of Rites, Confucius, a well-respected Chinese thinker, wrote that during a meal, wine and soup need to be on the right hand side of a guest, whereas dishes should go on the left hand side. While eating, one should not gulp down the food, but rather, chew thoroughly and swallow slowly. As well, one cannot make noise while consuming food nor soup.
As many of these etiquette rules are no longer followed by Chinese today, few would guess that these Chinese conducts came into existence nearly two millennia earlier than Western table manners.
As part of their culture, Chinese people saw eating as a way to exchange matter with nature. Therefore, ancient people chose what they ate based on the principles of the Tao—which literally translates to “right way”—and harmony with nature.
Gradually with the advancement in culinary techniques, Chinese people led delicate lives with balanced eating.
“In the ancient times, life was also of better quality,” said Xi Lei, producer of the upcoming 2009 NTDTV Chinese International Culinary Competition. “In the old days, people didn’t consume as much. People really ate little, but they ate good quality food. So it was not greasy.” The competition, which will be held in New York this month, seeks to bring Chinese culinary culture to the world stage.
The Chinese adhered to appropriate combinations of cold and hot dishes, meats and vegetables, and different pairings of dishes from season to season.
Confucius said that the way a chef cuts food effects the ingredients, while the freshness of the food affects the taste. Not fulfilling the above is considered as disrespectful toward the diners.
Most of the Chinese cuisine in the West nowadays no longer represents the balanced proportion of different dishes, causing misconception of Chinese food as being greasy, etc.
“[Ancient Chinese people ate] really good food—small portion, and did not over indulge in food. There’s too much of everything now. It’s not just grease, but too much protein, too much sugar,” said Xi.
The culinary competition is one of nine art and music competitions sponsored by NTDTV, a not-for-profit Chinese-language TV station based in New York City.
“Currently in this world, there isn’t a purely traditional Chinese culinary competition that opens to contestants from around the world. NTDTV opened this door to promote authentic Chinese culinary technique, at the same time, revive the rich dining culture Chinese people used to have,” said Xi.
“I agree that there is a lot of tasty good food out there, but the food that we are looking for is the food that has purity, like if you taste it, you’d say, ‘That’s homecoming.' It’s so pure. ... It gives you nothing but a Chinese flavor.”
The culinary competition will be held at the Light House (Pier 61), Chelsea Piers on Sept. 20 and 21. For more information please see culinary.ntdtv.com/en.
