China - 中國

Sushi

A brief history about the origin:

The earliest form of sushi, a dish today known as narezushi, originated in Southeast Asia where it was made to preserve freshwater fish, This dish consisted of fermented rice and salted fish. And, despite what you may think, it wasn’t fermented and salted for flavor. The dish’s earliest known origin was in the 2nd century BC – so it predates refrigerators by nearly 2,000 years. Because of this, narezushi was actually a very practical dish. The rice was fermented to preserve it, and the fish was also salted heavily to prevent the growth of bacteria and microorganisms – keeping it fresh longer, even when stored without any kind of refrigeration. And, interestingly, the rice was typically thrown out when eating the fish. It was used only to wrap and preserve the fish.

Basic recipe/ ingredients:

Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. One of the main ingredients of multiple types of sushi is Nori (seaweed). Many types of sushi are vegetarian. It is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish or pickled daikon (takuan) are popular garnishes for the dish.

wonton soup

A BRIEF HISTORY ABOUT THE ORIGIN:

Wontons date back as far as the Qing Dynasty in 1644, during which wonton soup was enjoyed by the rich families of nobles and merchants but gained popularity after World War II. As China's economy improved, it was introduced to Hong Kong and eventually to Canada and the West. Chinese immigrants introduced the dish, which evolved to accommodate Western tongues and used wrappers for various dishes.

spring rolls

A BRIEF HISTORY ABOUT THE ORIGIN:

Spring rolls have a long history in China, dating back to the Eastern Jin Dynasty, which lasted from 265 AD to 420 AD. During this time, spring rolls looked different, more like a thin pancake. People would make this dish to commemorate the first day of spring.

During the Ming Dynasty, cooking skills were more developed and elevated. The cooks during this time would roll these traditional pancakes into what they are today: spring rolls.

BASIC RECIPE/ INGREDIENTS:

Spring Roll Wrappers are made with wheat flour, spring roll wrappers come broth frozen and refrigerated ready for use. While thin, they are pliable, easy to handle and less fragile than you might imagine.

There is no definitive rules about what goes inside Spring Rolls. But typically, you’ll find a mix of some kind of meat (usually ground pork / mince) with finely chopped or shredded vegetables, plus seasoning. You can add chopped mushrooms, which adds extra umami (savory flavor) into the filling.

Spring Rolls are usually served with Sweet and Sour Sauce.

Mooncake

A brief history about the origin:

A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy.

The mooncake originated in ancient times, during a triumphant period for China. The Mongols succeeded in invading China in the 13th century. The Emperor Kublai Khan founded the Yuan dynasty, which resulted in an oppressive regime. It became the rule for Mongolians to guard the homes of all Chinese people. A confidant of an opposing leader, Liu Bowen, suggested that a rebellion be organised during the Mid-Autumn Festival and conspired that mooncakes be distributed to every Chinese resident to signify blessings for the longevity of the Mongol emperor. Each cake contained a note asking for the Mongols to be killed. None of the Mongols ate mooncakes, and so the conspiracy was successful and the Mongols were overthrown.