|The Cleveland Food Adventurers Passport event in January 2017 was at the Pearl Asian Kitchen (formerly Pearl of the Orient) in Shaker Heights.
Chef Rose Wong prepared a special menu anticipating the upcoming Chinese New Tear celebration for the 50 adventurers.
The menu consisted of:
Chef Rose Wong told of the 5 different flavors of Chinese food and how the food varies in different parts (North, South, etc.) of China. She said that Chinese will eat anything that moves and everything inside and out of whatever moves.
Chef Wong explained one of the appetizers being served and then the sauces that were on the table. She said there is no such thing as duck sauce and told why they don’t put soy sauce on the table.
Chef Wong told of some of the colorful names of Chinese food that come from pronunciation, legend and superstitions. For example, the dish called Ants climbing tree is basically ground beef or pork over fried vermicelli. Field Chicken is really frogs. Spring rolls are lucky because they look like gold bars. Glutinous rice is good for family unity.
Chef Wong continued with tales of some of the colorful names of Chinese food that come from pronunciation, legend and superstitions. For example, they always have fish because the word for fish rhymes with surplus. The head of the fish should face the guest of honor. The word for lettuce is raw vegetable which rhymes with growing wealth.
Chef Wong was asked about the expensive delicacy called bird’s nest soup.
Anthony Yen told about Maotai which is very strong distilled Chinese liquor, made in the town of Maotai in China’s Guizhou province.
The 4 famous novels of China by Lt. Col. Joseph Meissner
The Chinese Cultural Garden in Cleveland
Confucius Institute of Cleveland State University
Chinese and Cantonese Language
Chinese Math, the Abacus and Tangram Puzzle