CHNS 281 Quiz 5 - Chinese Cuisine and Food Culture Food Recognition

Peacock Pie (with feathers)

• No eyes (they rot too easily)

• Premium food for British Royal Family

• Need a cook and a tailor

  • Tailor needed to sow back all feathers

• After display, the meat is cold

Peacock Pie (2nd slide)

Birds in the poultry storage or something idk

Roasted Whole Swan (this image isn’t in the slides)

• Was at one point declared a royal meat

• Served for the upper class at wedding feasts

Ortolan

• Cleaned and soaked in brandy before cooking

• French Cuisine

• Overfeeds the birds (with oats) before cooking

• Covers cage with black cloth before eating

Stargazy Pie

• Made of pilchard

Beaver Tail for Lent

• Catholic Lent

  • Not allowed to eat meat, but are allowed to eat fish

  • Quite common even now

Imitative Pumpkin Beaver Tail with Cream Cheese Frosting

• Popular dessert in Canada

Tortoise

Oriole

Dhole (Native to China)

Jackal (Native to Africa and Eurasia)

Quail

Magpie (more common in northern China and bigger than Oriole)

Crane

Crucian Carp (Native to China)

Bream (Native to Europe)

Zhi

Upper Part of Pork Rear Leg (Not “Parboiled Pork Shoulder”)

Earthen stove in Han Dynasty (Unearthed in Shaogou, Loyang City, Henan Province)

Banquet entertainment earthen set in Han Dynasty (unearthed in Wuying Mountain, Jinan City, Shandong Province)

Ortolan