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    Success In the Chinese Eatery
    Success In the Chinese Eatery
    Success In the Chinese Eatery
    Ebook190 pages2 hours

    Success In the Chinese Eatery

    By Vincent Gabriel

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    About this ebook

    The sale of food by the chinese Eateries has undergone the full cycle in North America, Europe and Australia.

    When the first Chinese workers came over the Chinese Eatery served to bring to the hungry men what they would eat if they were home. The basic noodle dish with a little bit of meat sustained many for a long time.

    The noodle captured the attention of foreigners and soon they discovered the subtle taste of Chinese cooking and became addicted, leading to the place of Chinese food as one of the most popular items in the taste of non-Chinese. In time the food became more and more what the non-Chinese customer wanted.

    The rise of the wealthy Chinese tourist has revived the standard of Chinese working outside of China. This book serves the purpose of teaching the non-Chinese how to please the Chinese diner and to please him with that unique blend of Chinese cooking styles, using non-Chinese ingredients, in a non-Chinese kitchen and serving Chinese customers from China.

    It has been a long learning journey to come so far but the end of the chinese Eatery bringing everything edible to the world has been reached.
    LanguageEnglish
    PublishereBookIt.com
    Release dateApr 26, 2016
    ISBN9781456625436
    Success In the Chinese Eatery

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      Book preview

      Success In the Chinese Eatery - Vincent Gabriel

      Eatery

      UNIT 1

      Chinese Eateries: Everything Edible

      Synopsis

      At the end of this unit you will know what are the features of chinese Eateries.

      Introduction

      Old China. i.e. China before the 1980s had a strong cultural influences all over the world. Explorers after the Middle Ages believed in a exotic China. In the period after that China remained a source for valuable products.

      Our story of the chinese eatery starts from after the 1980s, when China began to become the factory of the world eventually the second largest economy after the USA.

      What is chinese?

      In this book Chinese refers to the mainland of China, the other parts of cultural China like Taiwan, Vietnam, the pockets of large Chinese communities in the whole of the ASEAN region, the Chinese in India, in Africa and in Europe and in the USA.

      Chinese with a small c refers to the Chinese influenced food and business styles.

      What is Chinese food?

      In indian Eateries: Success the Indian element was strong in the sense that the food was spicy.

      chinese food offers the whole range of tastes and offers the whole range of food.

      Sometimes people in search of a quick simple way of looking at chinese food refer to that food, like noodles, rice, that is eaten with a pair of chopsticks.

      This is a rough and ready way of looking at chinese food and I want to go a little further but not being really correct historically, socially or politically and suggest that chinese food can be grouped into 4 broad features as CANT that helps you, the reader, get an operational idea of Chinese food.

      Chopsticks are used.

      All kinds of food, ways of cooking and all kinds of taste.

      Noodles, rice, dumplings and porridge are the kind of starches normally consumed.

      Tea is drunk is many instances.

      In this book Chinese is with a small ‘c’ because it has adapted with the dominant culture of all the countries outside China to have different names like Thai-chinese

      Burmese-chinese

      Malay-chinese    

      Straits-chinese    

      Indian-chinese    

      Filipino-chinese  

      and not to forget American-chinese, Australian-chinese, European-chinese.

      Chinese chefs, from mainland China like to insist that there are 8 main schools of Chinese cuisines (in their pure form) but over the years there has been a somewhat mixing.

      8 main schools according to mainland Chinese chefs

      Geographical Origin

      Since 2001 the trade associations have been reacting to the passing off as authentic food that is not so. There has been 4 approaches

      •  Certain generic names

      •  Certain regional names

      •  Certain process names

      •  Legal approaches

      Some Chinese food has been sold for a long time under a generic geographical name.

      Regional names

      Some dishes are unique and no certification is required as they are known for what they are: Wuxi lugaojian (a dish containing exotic foods that is eaten only in that region like the duck’s web feet and the pig’s stomach).

      Chongqing steamboat and its chilli oil.

      There are variations and the fakes are easy to spot.

      Case Study 1.1

      An Up-Market Chinese Restaurant

      PQR Grand Palace is an up-market Chinese Restaurant located in a shopping centre in Orchard Road. It occupies the second floor and is reached by lifts, an escalator and stairs. Its frontal location gives it due prominence.

      The menu lists about 60 items ranging from cold dishes, fish, chicken, duck, pork, vegetables, soups and desserts. The average dining for two persons comes to $60 excluding service charges and taxes.

      Kitchen staff and the front room staff is led by experienced managers. The staff is trained during the time after lunch but before dinner. Staff are paid a basic salary, service points and a quarterly bonus depending on the performance of each individual and the restaurant as a whole.

      Case Study 1.2

      A Mother’s Day Surprise

      Mrs ABC two adult children wanted to give her a surprise, so they took her to a Barbeque eatery. The mood was joyful and Mrs ABC or grandma, enjoyed the choicest food. The fire warming a dish was dying out and one of Mrs ABC children called a waitress.

      The waitress who came squeezed gel fuel without checking the burner, which had been turned from low to high.

      There was a loud explosion that shook the whole restaurant. Mrs ABC, her two daughters felt pain on their hands, ears, necks and shoulders.

      The restaurant manager called a taxi to take the three injured to the General Hospital, which was about half a kilometre away.

      One of the husbands of Mrs ABC"s children called for an ambulance. The three were rushed to the hospital and treated for first-degree wounds.

      Take Away

      •  All staff must be trained in the correct use of the fuel gel. The fire must be COMPLETELY out and to ensure this, the switch of the cooker has to be turned off before any fuel gel can be used.

      •  As a public restaurant, the restaurant has to use the ambulance service and the hospital for the treatment of first-degree burns.

      •  The Barbeque eatery responsible for damages and injuries suffered in this case by Mrs ABC and her two daughters and the grandchildren who suffered this nasty surprise.

      •  Regular training should be given to all dining room staff as to:

      –  How to switch off the cookers safely

      –  How to add the fuel gel correctly

      –  How to handle the table fire with the fire extinguisher

      –  How to help customers handle burns

      –  How to call in for Emergency help

      –  How to help the Police, the Civil Defence and the insurance company with the facts of the incident

      TUTORIAL 1

      Asafoetida

      Powdered asafoetida is used to enhance Indian and Chinese vegetarian cooking.

      This spice comes from a pungent resinous gum.

      Sesame Seeds are reputed to be the first recorded seasoning used as far back as 3000 B.C. in Assyria.

      Legend has it that the spice come to America through the slaves and has been sent around the world in the universal sesame seed bun of the fast food chains.

      The nutty, sweetish flavours give this spice the ability to be used with meat and fish.

      Chinese Tea

      Chinese Tea is special because of the large variety of tea processing and ageing methods used. Currently there is a tussle between tea drinking traditional and coffee drinking among young, hip and wealthy consumers of the urban centres.

      TUTORIAL

      Matcha: The Hero of the day

      In 2014, Matcha, or powdered Japanese green tea starting sweeping the chinese eateries all above Asia and has begun to be on the requests of customers in America, Australia, Europe and even in Indian eateries.

      Matcha is no more than Chinese green tea that was brought over to Japan in the 12th Century.

      Originally used as a medicine, matcha became popular as a dessert because the way tea was brewed at that time caused it to taste bitter. Matcha was added to balance off this bitter taste.

      It is believed that matcha as a balancer was first recorded in the 1830 during the Edo period.

      Today matcha has gone from its original position as a health item because it is rich in anti-oxidants to:

      •  Cleanser for the palate for those who eat heavy fish dishes and do not balance the fish taste with wine

      •  An alternative to coffee. Some people find coffee too strong, so they balance their meals with a matcha based drink or dessert

      •  A novelty among diners in Europe, America and Australia because the subtle tastes of the green tea allows it to blend with other flavours

      •  An everlasting flavouring. Since the 12th century when it was first known, today some 900 years, matcha has been used in different ways and in different contexts. With the importance of the Chinese diner, matcha has popped up in the requests of diners for that special flavour

      As one chef says:

      FOOD STOP

      The Cheap/Low Cost Operator

      Anything can and will sell if the price is right. The owner sets out with the mission to help the world especially the poor and the low income. He starts off early in the morning to get his ingredients and starts cooking. As commuters go into the buses and the trains they buy a packet of food. For the poor, he knows he gives them a little extra and if they can pay he says that he hopes the gods will bless them with good luck perhaps even hitting the lottery jackpot.

      The poor come because unlike the soup kitchen, he offers them dignity and hope.

      His food is basic. There is enough to eat. His cooking style is moderate, he does not use too much oil, or sugar or salt.

      He opens from before 7am and carries on till 9pm, when the last uncle who is a security guard comes round. He give him all the food that is left.

      He washes his stall, and his pots and pans. His wife is happy that he has brought home $300 in spite of the amount of food given away. She is happy too because she knows that they are blessed – imagine all three children scholarship holders, now working in government service.

      You can sum up his style in the mnemonic: BASIC.

      Basics only: e.g. rice with a soup, a vegetable, a piece of fish all on one plate for $1.50 (2014 price)

      All day operation from 7am to 8pm

      Self-respect, dignity, earn and eat, not charity

      Income, he earns is enough, for his own daily

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