As many immigrants moved from their home country to another, many things have to be changed to be accepted in a new place. Chinese migrants and their food culture are no different. In the Food in world history book, many Chinese migrants made a living by running restaurants under hard and unjust conditions in the United States. However, these restaurants were successful with a Chinese dish adapted to local tastes and ingredients. [A]ccording to culinary legend, a San Francisco cook invented chop suey by throwing together leftovers for a group of hungry miners who arrived late one evening (Pilcher, 81).
Nowadays, theres barely changes in their food culture. In 2004, there was a newspaper article about Mr. Yua, a Hakka-Chinese restaurant owner from Hong Kong and now London, England. He has embedded Hakka-style dishes into his restaurant. In his restaurant, there was barely any noticeable changes made when he emigrated from Hong Kong to England. The exception is that he made the dishes blander and more nutritious rather than the usual rich, bold flavours in Hakka cuisine (Personal Journal).
Similarity, there is little to almost no changes between emigration and food culture from China to Canada. In the Hakka Cookbook, Anusasananan showed her experiences when she came to Toronto. [Margarita Wong Liu's] husband prepares a typical Hakka feast. Gathered around the table are about a dozen Hakkas from all over the world We start with soup. Pork liver slices and pickled mustard green strips thread the broth, colored a warm rusty hue from dried red yeast rice. The red yeast rice often used as a colorant, tints the stew of streaky pork belly, taro, black fungus, dried shrimp, and rice noodles than those I ate in China. Tofu triangles filled with grounded pork and braised in a golden sauce are a Hakka classic Im surprised that in Canada, the food tastes so true to what I ate in the Hakka homeland (Anusasananan, 159).
As my family, there is barely noticeable changes when it comes to Cantonese and Hakka-Chinese foodways. We have emigrated from Hong Kong to Toronto and we are still able to find majority of the ingredients in Asian supermarkets and non-Asian supermarkets here in Toronto, Our food culture hasnt changed much either with the semi-healthy way of eating. We tend to keep everything low sugar and low sodium when we are make our meals. The few exceptions would be introducing red rice into our diet recently and eating more Western cuisine as we live in Scarborough now.
Nowadays, theres barely changes in their food culture. In 2004, there was a newspaper article about Mr. Yua, a Hakka-Chinese restaurant owner from Hong Kong and now London, England. He has embedded Hakka-style dishes into his restaurant. In his restaurant, there was barely any noticeable changes made when he emigrated from Hong Kong to England. The exception is that he made the dishes blander and more nutritious rather than the usual rich, bold flavours in Hakka cuisine (Personal Journal).
Similarity, there is little to almost no changes between emigration and food culture from China to Canada. In the Hakka Cookbook, Anusasananan showed her experiences when she came to Toronto. [Margarita Wong Liu's] husband prepares a typical Hakka feast. Gathered around the table are about a dozen Hakkas from all over the world We start with soup. Pork liver slices and pickled mustard green strips thread the broth, colored a warm rusty hue from dried red yeast rice. The red yeast rice often used as a colorant, tints the stew of streaky pork belly, taro, black fungus, dried shrimp, and rice noodles than those I ate in China. Tofu triangles filled with grounded pork and braised in a golden sauce are a Hakka classic Im surprised that in Canada, the food tastes so true to what I ate in the Hakka homeland (Anusasananan, 159).
As my family, there is barely noticeable changes when it comes to Cantonese and Hakka-Chinese foodways. We have emigrated from Hong Kong to Toronto and we are still able to find majority of the ingredients in Asian supermarkets and non-Asian supermarkets here in Toronto, Our food culture hasnt changed much either with the semi-healthy way of eating. We tend to keep everything low sugar and low sodium when we are make our meals. The few exceptions would be introducing red rice into our diet recently and eating more Western cuisine as we live in Scarborough now.