Category Archives: Asian food

Asian Food Festival 2011 was a SUCCESS!

The sun was blazing and the George Mason University love for Asian food was apparent. The cultural experience of this festival was divided into villages. There multiple areas: Philippine, Indian, Thai, Chinese, Lao, Japanese, Vietnamese and Korean section. Each area had attractions like lemonade, traditional foods, visitation tables and performers. The stress of the festival was hydrate! The 110 degree heat had no mercy.  Thai iced tea, sugar cane soda, frozen ices, fresh squeezed fruit smoothies, bubble tea and lycee water were our best friends :)   Crowd food favorites were fried oreos, pad thai, coconut mango sticky rice, pho, meat kabobs and endless asian rice and noodles!

Below are some pictures of all the food and fun! Read more »

Do You Like Sushi?

Sushi

Sushi

If you are not the biggest fan about sushi, you are not the only one.  What I do not understand is why people say they do not like sushi when they have not even tried it before.  As with most foods, there are several variations and different ways to cook it.  All it takes is a little bit of courage to try out the different variations and who knows, you may find something that you like.
Sushi is one of the best nutritional sources available to us, which may be one reason people are turned off by it.  There are some people that have it in their head that all health food is going to taste bad.  Others may be turned off by the fact that it is seafood.  But sushi is packed with lean protein, nutrients, and is low in fat.
A couple of other healthy parts to sushi are the seaweed wrap, wasabi and ginger.  The seaweed wrap, which is called nori, is rich with vitamins and minerals that get lost with many other kinds of foods.  As for wasabi and ginger, they contain antibacterial qualities and ginger also aids digestion and improves circulation. Read more »

Regional Cuisine Of China: Szechuan Style

The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor. Read more »