Suanne and I wants to embark on an exploration in learning about the Eight Great Traditions of Chinese Cuisine. We are just intrigued by the differences between these distinct regional cuisines — we want do a series on them over a period of time.
The Eight Great Traditions of Chinese Cuisine are defined as follows (with the 4 major ones marked with ***):
- Cantonese ***
- Jiangsu (Huaiyang) ***
- Shandong ***
- Sichuan ***
We would love to engage chowtimes readers in this journey with us. As you know, the traditional way to enjoy Chinese food is to have it banquet style. We are thinking of organizing something along these lines:
- We meet once a month on a Saturday. Each month, we will focus on one of the eight regional cuisine
- I will organize a table or two (ten to a table) with a multi-course dinner
- I (or a volunteer) will research about the cuisine and share with everyone.
- We will learn about the region, the ingredients, the cooking techniques, famous dishes, the people, etc.
After all, I am of the opinion that Vancouver is home to the best authentic Chinese restaurants in North America. I think we can even go as far as saying Vancouver is home to the best authentic Chinese restaurants outside of China.
It will be a great time to learn, meet fellow foodies and most important of all, enjoy the best each of the regional cuisines has to offer. Depending on the responses, I am already thinking of going on to another series on “ancient cuisines” — but that’s for another time. One step at a time.
Is there anyone who will be interested to join Suanne and I?
If you are, just send me an email (email@example.com) and we will take it from there.