Vegetarian trends build on venerable Chinese traditions

By Wang Yuan, China Daily

From the moment you enter, you feel that this is going to be a different kind of restaurant. The green gate at the entrance, the wooden tables in the siheyuan, or courtyard house, and the traditional Chinese decorations whisper one word: Confucius.

 

Dubai: Cuisine on a grand scale

 

By Elizabeth Greenberg, Staff Writer

 

I bring most everyone who comes to visit me in Minnesota to the Mall of America.   Yeah, it's kind of ostentatious, but there's something wonderful about a mall where there are entire stalls devoted solely to the sale of hermit crabs.

Almonds and Oranges: Spanish Chinese Food

Seville_Oranges 

By Elizabeth Greenberg, Staff Writer

It's easier to find evidence of China inside Spain than you would think, considering that the first record of Chinese people settling in Spain only dates back to 1577. The Palacio Real (royal palace) in Madrid contains seven enormous blue-and-white Chinese vases from various centuries and several "chinoiserie" themed rooms, confusedly featuring the bright lacquers found in traditional Chinese architecture without the complexity and refinement of the traditional designs. And in modern culture, it's easy to find dollar stores or jewelry shops with Chinese names, and easier still to find Chinese restaurants.

 

Fortune in France

 

By Elizabeth Greenberg, Staff Writer

La gallete des Rois (in English, often known as a king cake) is typically eaten in France in celebration of the festival of Epiphany during the Christmas season. A small plastic or porcelain figurine is buried in the cake, and the guest who has the figurine in their piece of cake becomes king for the day.

 

Sabua—It's Hebrew for Chameleon

By Elizabeth Greenberg, Staff Writer

Sabua is also Hebrew for 'hypocrite,' but that's beside the point.

By now my faithful readers know that when Chinese cuisine lands on foreign shores, one of two things typically happens: Chinese food becomes a crucial part of the mainstream cuisine, or Chinese food adapts to the local palate and becomes immensely popular. In fact, I was afraid that my faithful readers may know what happens little too well: there are only so many ways information can simmer in your mind before you start to glaze over. I wanted a way to keep global Chinese food fresh for you.

 

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CHINAINSIGHT (CI) is published monthly ((except July/August and November/December are combined) by China Insight, Inc., an independent, privately owned company started in 2001 and headquartered in the Twin Cities area of Minnesota.

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