MULTISENSORY
How Chinese cuisine appeals to all five senses?
Imagine the sight of a plate of Kung Pao chicken, with its bright red chili peppers and emerald green vegetables. Imagine the sound of a wok sizzling on a stovetop, the smell of garlic and ginger wafting through the air, and the taste of savory sauce on your tongue. Chinese cuisine is a culinary experience that engages all five senses. It’s a journey that begins with the first glimpse of a beautifully presented dish and continues to the last bite. The history of Chinese cuisine dates back thousands of years, and its focus on the five senses has been a hallmark since the beginning. One of the most important aspects of Chinese cuisine is its emphasis on balance and harmony. It is a culinary experience that is sure to leave you wanting more.
COLOR 顏色
(ngáán sik)
Chinese cuisine incorporates vibrant colors to signify the freshness, seasonality, and visual appeal of their dishes. The use of ingredients such as red chilli peppers, green bok choy, yellow bell peppers, orange carrots, black sesame, and white bamboo shoots to create a visually appealing and enticing presentation The fiery red colour of chilli peppers symbolises passion and good luck. It stimulates salivation to enhance the appetite. The green color of vegetables is associated with freshness, vitality, and renewal. Each color adds to the overall visual appeal of a dish, making it both welcoming and unforgettable. The use of color in Chinese cuisine is not just about appearance; it’s also a way to express cultural identity and provide information about the dish. For instance, a dish’s red color might indicate spiciness, while a green color might signify that it’s vegetarian. The utilisation of colors in Chinese cuisine goes beyond visual appeal; it’s about evoking emotions and aligning with the principles of balance and harmony that are integral to Chinese cuisine.
RED
Source: Chili peppers, tomatoes, red bean paste, jujube, etc. Symbolism: Good luck, prosperity, excitement.
GREEN
Source: Bok choy, broccoli, bell peppers, edamame, chives, etc.
Symbolism: spring, new beginnings, vitality, freshness.
YELLOW
Source: Egg, sweet corn, bell pepper, bean sprouts, lemon, etc.
Symbolism: Autumn, harvest, happiness, abundance.
BLACK
Source: Black bean sauce, black sesame, black fungus, etc.
Symbolism: Mystery, sophistication, luxury.
ORANGE
Source: Carrots, sweet potatoes, gourds, pumpkin, oranges, etc.
Symbolism: Joy, celebration, good luck.
WHITE
Source: Tofu, bamboo shoots, radish, noodles, lotus roots, etc.
Symbolism: Purity, simplicity, balance.
SOUND 声音
(sing jám)
The delightful melodies of Chinese cuisine create a beautiful symphony of culinary mastery, with each component enhancing the overall dining experience. The soundtrack of Chinese cooking is an integral part of the journey, complementing the delicious flavors themselves. All of these are a testament to the centuries-old culinary tradition. Besides being a source of enjoyment, the sounds of Chinese cooking can also provide valuable information. The sizzle of a stir-fry lets you know that the ingredients are being cooked quickly at a high temperature. The bubbling of a soup indicates that it has been simmering for a longer period of time. The hissing of a steamer tells you that the food is being cooked gently. The popping of oil in a wok is a friendly warning that the temperature is too high. These sounds are not just about food preparation; they take you on a journey through time, reflecting the energy and vibrancy of Chinese cooking and speaking to us about the rich history and cultural significance of Chinese cuisine.
SIZZLING
Source: Hot oil, meat cooking in wok, dumplings on a pan, etc.
Symbolism: Excitement, anticipation, deliciousness.
CLACKING
Source: Knives on cutting boards, utensils being clanked, etc.
Symbolism: Busy kitchen, efficiency, preparation.
BUBBLING
Source: Hot pot, simmering soups, stews, rice, etc.
Symbolism: Warmth, comfort, community.
FRYING
Source: Food frying in a wok, food being deep-fried in oil, etc.
Symbolism: Abundance, festivity, joy.
CHOPPING
Source: Vegetables being chopped, meat cleavered, etc.
Symbolism: Freshness, quality ingredients, skilled preparation.
POPPING
Source: Hot oil poured over, food popping in a wok, etc.
Symbolism: Excitement, anticipation, celebration.
FLAVOR 味道
(mei dou)
Chinese cuisine is a delightful medley of flavors, a beautiful fusion of sweet, sour, bitter, salty, spicy, and umami. The use of fresh ingredients is crucial in Chinese cuisine. Freshness encompasses not only the taste but also the texture and aroma. A freshly picked vegetable has a lovely crispness and energy that wilted or frozen vegetables do not have. The same applies to meat and seafood. Fresh ingredients make a significant difference in Chinese cuisine. Not only do they enhance the flavors, but they also contribute to the overall healthiness of the dishes. Along with the six basic flavors, Chinese cuisine incorporates a wide variety of other seasonings like ginger, garlic, star anise, cinnamon, and Sichuan peppercorns. These additional flavors bring complexity and richness to the dishes, resulting in truly unique and unforgettable taste profiles. Chinese cuisine is an art that has evolved over thousands of years, focusing not only on the taste but also on the harmonious interplay of flavors, creating a truly exceptional multisensory experience.
SWEET
Source: Honey, fruits, sweet potato, longon, jujube, etc.
Symbolism: Happiness, celebration, auspiciousness.
SOUR
Source: Vinegar, citrus fruits, pickled vegetables, lemon, etc.
Symbolism: Refreshment, brightness, stimulation
UMAMI
Source: Soy sauce, oyster sauce, MSG, mushrooms, etc.
Symbolism: Savoriness, depth of flavor, complexity
BITTER
Source: Tea, dark leafy greens, bitter melon, Chinese yam, etc.
Symbolism: Health, longevity, sophistication
SALTY
Source: soy sauce, fermented foods, black bean sauce, etc.
Symbolism: Preservability, flavor enhancement, balance.
SPICY
Source: Chili peppers, Sichuan peppercorns, ginger, etc.
Symbolism: Boldness, excitement, passion.
TEXTURE 质地
(zát dei)
Texture in Chinese cuisine is like a beautiful melody of different sensations, a graceful dance on the taste buds that brings joy with every mouthful. Each bite offers a unique and exciting experience, adding layers of richness and intricacy to the overall taste. The crispy crunch of a deep-fried wonton complements the silky smoothness of a bowl of noodles, creating a symphony of textures that is both invigorating and deeply satisfying. The delightful contrast of peanuts in a stir-fry adds a burst of flavor to the tender vegetables, resulting in a harmonious blend of textures that is truly delightful. The tender embrace of tofu in a soup is like a comforting hug, providing warmth and solace, while the satisfying chewiness of dumplings is akin to biting into a perfectly ripe and juicy fruit. The textures of Chinese cuisine are also about creating a dynamic palate that keeps your senses engaged and curious. The contrast between crispy and soft, tender and chewy, is a delightful array of sensations that plays a pivotal role in the multisensory journey of Chinese cuisine.
CRISPY
Source: Deep-fried foods, spring rolls, crispy pork belly, etc.
Symbolism: Freshness, abundance, celebration.
CRUNCHY
Source: Stir-fried veggies, water chestnuts, bamboo shoots, etc.
Symbolism: Freshness, vitality, health.
FLUFFY
Source: Steamed buns, mantou, pancakes, Chinese cakes, etc.
Symbolism: Airiness, lightness, simplicity.
STICKY
Source: Glutinous rice, rice cakes, sweet potato balls, etc.
Symbolism: Unity, togetherness, prosperity.
CHEWY
Source: Mochi, tangyuan, red bean paste, noodles, etc.
Symbolism: Sweetness, happiness, longevity.
SOFT
Source: Tofu, congee, steamed fish, sweet potato, etc.
Symbolism: Gentleness, comfort, nourishment.
SMELL 嗅到
(cáu dou)
Aromatic hints in Chinese cuisine are just like the first few notes of a beautiful symphony. Upon entering a Chinese restaurant, you will be greeted by a delightful combination of aromas including garlic, ginger, soy sauce, and an assortment of spices. The history and tradition of using aromatic ingredients are deeply ingrained in Chinese cooking practices. The fragrance of ginger and garlic is like a warm embrace, bringing back memories of home and filling you with happiness. The aroma of star anise and cinnamon is like a gentle breeze, promising new and exciting flavors. The scents of Chinese food can also evoke different emotions. The scent of a slow-cooked soup can make you feel cozy and content. In addition to bringing joy and sentiment, the aroma of Chinese cooking can also offer valuable insights. The aroma of a dish can give hints about the ingredients used, the cooking technique employed, and even the cultural importance it holds. It’s not just about the individual aroma but also how they come together to create an aromatic masterpiece.
NUTTY
Source: Sesame oil, peanuts, cashews, walnuts, etc.
Symbolism: Wealth, good luck, abundance
EARTHY
Source: Cumin, coriander, mushroom, black fungus, etc.
Symbolism: Grounding, comfort, authenticity.
HERBAL
Source: Chives, spring onion, cilantro, ginseng roots, etc.
Symbolism: Freshness, vitality, health.
SMOKY
Source: Smoked duck, dried tofu skin, tea leaves, meat, etc.
Symbolism: Warmth, depth of flavor, authenticity.
CITRUSY
Source: Orange peel, lemon, kumquat, pomelo, etc.
Symbolism: Refreshing, brightness, auspiciousness.
PUNGENT
Source: Garlic, ginger, Sichuan peppercorns, star anise, etc.
Symbolism: Boldness, excitement, passion.