Phase 3: Interpreting Information
Background Information (from Phase 1):
Restaurants in XiZhou :
-There is a restaurant called the Golden Flower (黄金饭店), and it is considered to be a more "high class" part of the town . It is definitely more spacious and open to customers. There is no menu for the restaurant, instead, the food you receive is based on what is left in the refrigerator . Mr. Yang is the owner of the shop, and he has kept the shop there for 25 years .
This is a picture of the golden flower restaurant.
Linden Centre Food:
It is a great eating experience in the Linden Centre. Many dishes there use hot spices from SiChuan . Vegetables are available year round, which provides a limitless menu. Dali fields are extremely fertile, and main crops being rice, rape seeds, beans, maize, and tobacco . The people from Yunnan appreciate dairy products, and their cheese is made from goats milk . A popular street food is to roast the cheese and lather sweet rose flavored paste on it . The Xuanwei Huotui is a strong tasting ham used to add flavor to other dishes . In the spring, tender, emerald green beans are grown and used in various dishes. In the summer, eels are caught in wet rice fields . In the Fall, a large variety of mus hrooms are grown from fields, including chicken tasting mushrooms and moral mushrooms . Various vegetables are grown, like pea-sprouts, Chinese broccoli, different beans, bamboos, lotus roots, and green garlic .
Special foods and drinks
Some special foods are the Three course tea, the Dali cold rice noodles with chicken thread, the Mild curd, the XiZhou cake, and the Rice cake shred .
These are pictures of the famous local snack or dessert called the baba.
The dali cheese that the cheese factory produces are a signature food in XiZhou. People deep fry the cheese, and then put sugar on it. To make it, they pour milk onto a hot bowl, and wait until it solidifies. Once it solidifies, the cheesemakers use two big sticks and wraps the cheese around it. Finally they wrap all the cheese onto a giant long bamboo stick and wait for it to dry in bright sunlight. he MiXian is a signature dish made in Yunnan. MiXian is a type of round noodle from rice. The Chef (Ms. Yang) from YangZhuoRan would be a reliabe source because she goes out to buy food from XiZhou and would also know the signature dishes in XiZhou including the recipe and how to cook them. ErSi is a signature dish that is a special type of noodle made from rice, it is stickier than MiXian, and not round but a bit flatter . ErKuai is a signature rice cake that tastes like NianGao but is thinner. The raw pork skin is a local dish that is a popular street food . They use a blow torch to cook the pork skin to make it crispy . The frozen fish is also a signature dish in XiZhou. It is cooked in the daytime and it is served later on when the fish is frozen. The fish is also served with some jelly to add onto the taste .
This is the first step of making baba, where Mr. Wang first rolls the dough for the baba with a rolling pin. Then he shapes the baba into a circular shape.
For the next step, Mr. Wang inserts the ingredients inside the baba. The cup with the black sauce is rose aroma, which are for sweet babas. For salty babas, Mr. Wang puts in salt, onions, and pork meat. After putting in the ingredients, he rolls the baba and shapes it into a round ball again.
This is a picture of what a salty baba looks like before it is fried. It is flattened so that the baba can become crispier.
This is a picture of a bowl of hot MiXian from Ms. Zhong. It looks extremely spicy but really is not.
This is a picture of the local snack skewers and the oil pit used to cook it.
Here are examples of different types noodles. The circular orange block is the WanDouFen, the beige tube like noodle is actually a flat rice noodle called KuanFen. The yellowish skinny noodles are just regular noodles, otherwise known as MianTiao. The thicker white circular noodles are a Yunnan specialty rice noodle called MiXian.
This is a picture of many ingredients used for WanDouFen. These ingredients include spicy powder, grinded meat sauce, onions, vinegar, soy sauce, and honey.
This is the banner for the Fried Potato Stand. There are many different sizes for the bowls, including a big bowl costing 6 rmb, a medium bowl costing 4 rmb, and a small bowl costing 3 rmb. In Chinese, there are also different flavors for your potatoes. There are spicy potatoes, salty potatoes, sour and spicy potatoes, ketchup potatoes, curry potatoes, and BBQ potatoes.
This is the pot of oil used to deep fry the potatoes.
These are all of the toppings used for potatoes, some include BBQ powder, curry powder, soy sauce, spicy powder, and ketchup.
In this step, Ms. Zhang is pouring milk and curd into her pot to solidify the RuShan.
In this step, Ms. Zhang is stirring the mixure of curd and milk in a pot using a large spoon.
Here is a picture of me milking the cow to produce milk for some RuShan.
This is a picture of Ms. Ma frying a chicken sausage for the ErKuai.
This is an image of Ms. Ma adding shredded potatoes to the ErKuai.
1: What are some specialty or signature foods in XiZhou? Why are they considered a signature food?
The XiZhou baba is a signature food because many people eat it as a popular dessert .
2: What is the recipe and cooking directions for one of the special foods in XiZhou?
For the sweet baba, you first roll the dough, then you put rose flavored sauce, red bean paste, and brown sugar on it. Then, you lather pork oil on the baba, after that you roll up the baba and flatten it one last time. When it is finally flattened, put it on the hot stove and wait for it to become crispy and delicious .
Food in XiZhou are usually flavored to be spicy with spicy powders or sour with vinegar. Flavoring in XiZhou has a stronger taste that foods in Shanghai .
4: What is are some common dishes served in homes of citizens in XiZhou? For example what is normally served for breakfast, lunch, or dinner?
MiXian is a commonly eaten food because it can be eaten for breakfast, lunch or dinner .
5: What is a beloved dessert in XiZhou?
The XiZhou baba is a deloved desert because it is a signature dish and is very popular in XiZhou .
6: What crops used most often for dishes in XiZhou?
Onions are commonly used in every dish as well as peppers to add spice. Onions are used as toppings and peppers strengthen the flavor .
7: What type of meat do the XiZhou people eat most?
Pork is used in many dishes, but in the Muslim area of XiZhou, pork is used less .
8: What is a more popular restaurant in XiZhou?
The Dali Old Town Snacks restaurant is a popular restaurant because many children go to eat there after school, so it has become a popular place for people to eat .
9: Are there any foods that are picked off from or improved from neighbor provinces from XiZhou?
The MiXian is eaten all over Yunnan, but the MiXian is XiZhou has it's own special soup and taste .
10: What are some special foods eaten in holidays, festivals, or any other special celebration?
I will not be answering this question because it does not relate to my hanger.
Hanger (Phase 4): My hanger will focus on what would a meal of signature foods from XiZhou have? Some points I need to focus on are recipes/ingredients for signature foods, steps to make the foods, and also background information on them.
Moving onto Phase 4:
In phase 4, I will be working on my hanger, and developing who my audience and what my final product will be. I will know when I am ready to move on when I have collected all the information I need for my hanger. I will also know when I am able to move on to phase 4 when I am confident and capable of answering questions on signature foods in XiZhou.
1: Online: Ivy, Microcampus blog, http://xizhoufood.weebly.com, accessed 11 November 2013
2: Online: Linden Centre Staff, Information on Linden Centre, http://www.linden-centre.com/autodraft-3/yunnan-cuisine/#, accessed 11 November 2013
3: Online: Easy Tour China Travel Co., Ltd., Information on food in XiZhou, http://www.chinafacttours.com/dali/attractions/xizhou-town.html
4: Bryce, Linden, XiaoTang. Personal Interview conducted by Vincent C, 25 November 2013
5: Fay. Personal Interview conducted by Vincent C, 25 November 2013
6: Craig, Tafel. Peronal Interview conducted by Vincent C, 25 November 2013
7: Fay. Personal Interview conducted by Vincent C, 28 November 2013
8: Mr. Wang. Personal Interview conducted by Vincent C and Michael C, 29 November 2013
9: Ms. Hong. Personal Interview conducted by Vincent C, 29 November 2013
10: Mr. Yang. Personal Interview conducted by Vincent C, 29 November 2013
11: Ms. Zhong. Personal Interview conducted by Vincent C, 29 November 2013.
12: Ms. Li. Personal Interview conducted by Vincent C, 29 November 2013.
13: Ms. Zhang. Personal Interview conducted by Vincent C, 29 November 2013.
14: Ms. Yang. Personal Interview conducted by Vincent C, 10 December 2013.
15: Ms. Ma (1). Personal Interview conducted by Vincent C, 11 December 2013.
16: Ms. Ma (2). Personal Interview conducted by Vincent C, 11 December 2013.
17: Ms. Ma (3). Personal Interview conducted by Vincent C, 11 December 2013.