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Chapter Summary

Three hundred and sixty-five days a year there was food to be found from the paddy fields, the vegetable gardens, the stream and the mountains. This chapter discusses some of the rich variety of food according to categories based on means of production. Boiling was the most popular method for making the two main daily meals and people typically referred to 'preparing a meal' as 'boiling a meal'. Usually rice, fish, meat, vegetables and mushrooms were all boiled. Vegetables were never stir-fried, probably because of shortages of salt and oil, but instead they were cooked in boiling water and eaten with spicy sauce. The main meats were pork, chicken, duck and beef. Meat was normally boiled in spring water, but some meat was processed or cured. There were two categories of preserved food in Xiangye: fish or meat, and vegetables.

Keywords: fish; food; meat; mushrooms; pork; rice; vegetables; Xiangye



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    Life in a Kam Village in Southwest China, 1930-1949 — Recommend this title to your library
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