Noodles are one of the favorite breakfast dishes of Chinese people, introduced in Michael Zee's book - Photo: Bloomsbury Publishing House
Sharing in an article published in the South China Morning Post, British-Chinese author Michael Zee said that when he traveled to many countries to promote his book released in April, the feedback he heard the most was that "the topic of Chinese breakfast is so strange".
“In the West, we are obsessed with Michelin, with the World's 50 Best Restaurants …, all about dinner dishes, and there is almost no respect for cooking the most important meal of the day,” he said, referring to the lack of attention paid to breakfast.
“Even when it comes to Chinese food, we focus on the high-class dishes, the banquets, and the masters who make them,” Michael says.
With his book, Michael Zee wants the world to know that Chinese people eat Sichuan-style street noodles with sesame sauce dan dan mian , savory crepes jian bing , Shanghai-style steamed soup dumplings - xiao long bao, or fried dough sticks with soy milk youtiao , and many more.
Chinese breakfast in Michael Zee's book - Photo: Bloomsbury Publishing House
According to the book's publisher Bloomsbury (UK), the author traveled and ate all over China to discover the best versions of breakfast dishes that Chinese people love, and then compiled them into 40 recipes for readers to make at home.
In addition to traditional recipes like tofu and soy milk, Michael Zee also introduces some modern versions of Chinese breakfasts like jidan hanbao .
Jidan hanbao is a burger-like snack, inspired by McDonald's sausage and egg muffin, and is topped with a sauce that Michael Zee says is similar to HP sauce, a British condiment made from tomatoes and tamarind.
Chinese breakfast in Michael Zee's book - Photo: Bloomsbury Publishing House
The Art Behind Breakfast
Michael Zee's book not only introduces recipes but also integrates QR codes containing videos recording local people preparing dishes, giving readers a clearer view of traditional techniques and culinary life in remote areas of China.
Claiming to be 1/4 Chinese but not looking Chinese, Michael Zee expressed concerns about cultural appropriation and protection, so he does not claim “copyright” to the dishes he introduces.
“I wanted the book to celebrate the mastery of the people who make these dishes. I thought these videos were the ultimate solution,” Michael told the South China Morning Post.
Chinese breakfast in Michael Zee's book - Photo: Bloomsbury Publishing House
Videos that accompany recipes help viewers better understand the art of making food, as well as help make breakfast dishes more appreciated, in a context where there are few cookbooks that talk about breakfast.
“Through this book, you can see the art of making breakfast and what can be learned from it - from the speed of cooking, handling the dough to the effort put into even simple dishes.
In China and many Asian countries, food is served and eaten in the blink of an eye, but to make that dish, it can take days to prepare,” he said.
Source: https://tuoitre.vn/thu-an-bua-sang-kieu-trung-hoa-voi-mi-tu-xuyen-tieu-long-bao-quay-cham-sua-dau-nanh-20240824160025122.htm
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