S2: 3: Huaiyang - The Cuisine of Poets
Confucius Was A Foodie - All 3 seasons
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53m
Chef Cushing discovers that Huaiyang cuisine is historically connected to poets and scholars, and demands meticulous knife skills and elaborate presentations. The cuisine appears to be a personification of the teachings of Confucius. The creative presentation of skillfully combined ingredients expresses the four most important elements in the art of Chinese cooking: color, aroma, flavor and texture. All of this is incredibly enticing, so why, then, is Huaiyang cuisine so little enjoyed or understood in North America?
Up Next in Confucius Was A Foodie - All 3 seasons
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S2: Episode 4: The Origin of ‘Cuisine’
Is Chinese cuisine, with its Confucian structure, really the origin of the world’s great cuisines? Find out in this episode.
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S2: Episode 5: The Bitter Flavor
The bitter flavor is often found in Chinese cooking, but rarely used alone. It is said to clear "heat", strengthen the stomach, and promote salivation
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S2: Episode 6: Shandong - The Cuisine...
The oldest of the Chinese cuisines and with roots in dishes served to royalty, Shandong is known as the cuisine of Confucius.
