1. The Development of Chinese Cuisine
... right, matsutake[a kind of mushroom which is prized by Chinese] and abalone were stewed in a pot with enticing smell; a little glass bowl of cubilose [edible bird's nests] was set in front of each chair, the texture of it was visitable; the fins, scallops, and crabs were cooked with eagles, all kinds of delicacies were full of the dinner table. For desserts ... during the Cultural Revolution. Jiang-Qing, who is a chef born in 1950s, described the hard circumstances his family were facing during the Culture Revolution. "My mom was standing in front of the range, she had nothing to cook e...
- Word Count: 1337
- Approx Pages: 5
- Has Bibliography
- Grade Level: High School