[Sca-cooks] Any period Mongolian recipes out there?
kiridono at gmail.com
Fri Aug 24 04:38:07 PDT 2007
I do have a copy of the Cloud Forest Hall book...the recipes I chose to use
were a wonton recipe and one for "water dragonlets" which were a kind of
meatball. However, I can look up the two recipes Master A references and
get those to you, if you want something that's more Chinese than Mongolian.
And yes, all of the sources I have show that rice was eaten more in the
southern part of China, wherease noodles, especially wheat noodles, were
more part of the cuisine of northern and western China.
Let me know what you want. I'm assuming that this is for Coronation...we
can't be there, but I'm happy to provide any long-distance help.
On 8/24/07, Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net>
> On Aug 23, 2007, at 11:46 PM, KristiWhyKelly at aol.com wrote:
> > Help,
> > My menu need some serious tweaking, and I've been asked to include
> > period
> > 'Eastern' recipes, specifically rice or noodle dishes.
> > My only source for that region was _A soup for the Qan_ which is
> > apparently
> > all wrong for the location, which is Mongolian.
> > Any ideas for sources or dishes? I'm pretty desperate now.
> I'm a little confused between your subject line and the actual
> question... am I right in thinking you're looking for non-Mongolian
> Asian dishes? If so, "A Soup for the Qan" might easily apply to much
> of Yuan Dynasty China (probably not the far south or east, places now
> known as, say Quangdong or Shanghai, but then China is a big place).
> Please note that rice or noodle dishes might not be found quite where
> we might expect them, looking from a modern perspective, since
> availability by trade of various items might not have been in period
> what it is today. So, for example, there are probably not too many
> Mongolian rice dishes: where would they get it and why would they
> carry it? Similarly, in the south of China, you're probably less
> likely to find wheat noodle recipes than you are those for, say, some
> version of cellophane or bean starch noodles.
> There are a few noodle references in Ni Tsan's Cloud Forest Hall
> Collection of Rules for Eating And Drinking, which, as I recall, is
> from 14th-century East central China. There's a pretty
> straightforward recipe for wheat noodles, which it then directs you
> to serve in broth or sauce, one for cold stirred noodles in a fish or
> shrimp, soy and vinegar sauce, one for gluten noodles in what to me
> looks like a pretty complex sauce with lots of ingredients ;-), and a
> reference to using cellophane noodles as a substrate for steaming
> crabmeat; the noodles are removed when the dish is cool, and
> presumably discarded.
> In the same source there are enough rice references to suggest the
> author and any potential readers were familiar with rice, but not
> many recipes that aren't for rice wine: it refers to rice porridge
> and suggests one recipe as a condiment/topping; presumably there were
> other toppings, just as there are today. There are also a couple of
> filled wheat bun, bread/pancake-type items, and wontons.
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