Aug 10, 2021 • 44M

XO Soused - Raw foods in Chinese cuisine

Andrew Wong and Mukta Das
Open in playerListen on);
A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
Episode details

Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first to champion raw meats and fish in East Asia? With such a rich culture of preparing raw meats and fish to present to diners in Confucian and Han times and on-and-off up until 14th Century China, what knife and saucing techniques, and skilful finishes with hot oils and fats did Chinese chefs have to master?

Why have raw preparations of vegetables and salads narrowed in recent centuries in Chinese food history? And what about the histories and cultures of raw meat and fish dishes in Western Europe? What’s the future for raw meat and fish preparations inside and outside of China?

Read Alec Story’s translation of Ni Zan’s [倪瓚] 14th Century recipes:

A colour photo of a tomb mural excavated in Excavated at Chengdu, Sichuan Province, 1954, depicted the courtyard of an Han official, with outdoor dining area and farmyard, and kitchen all within
This photo of a mural in a Han Dynasty tomb excavated in Sichuan shows the inner courtyard of the home of an official. The farmyard, dining area and kitchen are set into the space, showing how quickly meats, particularly in their rawer form, made it from farm to table in very little time - as elevated by elite historical recipes. Source: Editor at Large on Wikimedia Commons

XO Soused is a fortnightly audio newsletter.

Intro and outro music: 遊子 [wanderer] by

Leave a comment