Phase 1: Posing Real Questions
In Phase 0, after a long process of consideration of the different possibilities and different topics finally I have decided to do food products and cuisine as my inquiry project. Now as the inquiry project continues in Phase 1 I am at the stage of "Posing the Real Question". In Phase 1 I will be stating what I already know about my inquiry project and the "Ten Major Questions".
The ten major questions are extremely important because it will be the energy source of the research process. Before researching anything about the food products and cuisine on the internet, the knowledge I have on Yunnan food has been very limited. I knew that food products in China has always been a big part of the Chinese culture. Unlike other countries, China's unique sense and taste of food has always been very attractive to visitors from other countries. Chinese cooks believe that the color, taste, touch of a dish is extremely important. In China you can taste different things every where, there is now uniformity. In Shanghai, the "上海蟹" (Shanghai Crab) has always been very famous. In Beijing, the "北京烤鸭" (Beijing Duck) is very famous. In Sichuan they are known for spicy foods, one of the famous dish is "麻婆豆腐" (grandmother tofu).
One of the famous dish in Yunnan is "过桥米线" (Over the bridge noodles). In the 7th grade China Alive, I went to Yunnan for the first time. When I was eating the "Over the bridge noodles" in a restaurant I was extremely confused because the waitress gave me a lot of little plates with different vegetables and meat. Looking at the different plates I did not know what to put in first. Base on what I know from Mr. Tafel and the 7th grade China Alive, I believe that the price of the food in Yunnan is much more cheaper than the ones in Shanghai. Before the end of Microcampus I want to successfully identify the spices and the ingredients of a dish and know what they are use for and how they can make a dish more delicious. I also want to dig deeper in to their culture and see the true meaning of the reason why they cook and what they cook. I also want to learn how to cook a dish myself!
Phase 3 will include some background information about my inquiry project.
Ten Major Questions:
These are the ten questions I have developed. The ten major questions are extremely important because it is the energy source of the researching process. It is like a research question in a scientific experiment.
1) What ingredients are used to make "Cheese Fan"?
Pure Milk and Sour Milk
2) How do you get the ingredients?
You buy the ingredients at a super market
3) How did Cheese Fan get to Xizhou?
Probably from other provinces from China
4) How long does Cheese Fan take to learn?
One to two years
5) How long does it take to make one Cheese Fan?
Three to five minutes
6) How do you make Cheese Fan?
I am guessing that they probably pour the milk and the sour milk in to the pan and after stiring it they dry it
7) What techniques do you need to make the Cheese Fan?
I am guessing the tequnique of using the chopsticks and the amount of ingredient to add in the dish
8) What materials do you need to make the Cheese Fan?
Many buckets, chopstick and fire
9) How do you determine the quality of the Cheese Fan?
I have no idea about this question.
10) Are the materials easy to get?
I have no idea about thi question
Looking ahead, I need to know more about the different types of crops and ingredients. I also need to know more about how different dishes got transferred to Yunnan and how did it get transferred. I also would like to know how time effected the native cuisine. Everything seems so interesting!
In Phase 2 I will be finding resources to help me research about my ten major questions and develop a reasonable answer.