Great series, as with Layovers and Attaché. But Episode 4 (Dim Sum)...
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“Great content as always with Alex. And along with Will, who manages to add flair and attention to details, make this the best food and food culture podcast out there. I have listened to every Layovers and Mastication nation episodes; super fan girl! Keep going please!
However, listening to Episode four about dim sum raised a few eyebrows for my Hong Kong self.
Firstly, dim sum is a Cantonese food concept. Originally, like wonton noodles, they were only made popular and widespread as a favourite past-time of spoilt sons of wealthy Chinese merchant families in colonial-era Canton 西關大少s (today Guangdong province). Therefore, jiaozhi (boiled) and wo-tieh or pot-stickers which are shallow fried (whose names cannot be used interchangeably) cannot and are not considered as dim sum by Hong Kongers and Cantonese people. These dumplings (with which Westerners are more familiar abroad) are from the North, notably the Jing-Jin-Bei (Beijing-Tianjin-Hebei) area. They are definitely not Dim Sum. And you know China's North-South great divide; this information causes massive discourse. Likewise, for Shen jian bao, is not dim sum. Shanghaiese listening may also be offended slightly, as most of China considers Shanghai to have a strong and distinct local food, social and linguistic culture from the rest. It can be considered as a distinct cuisine in its own right, like Cantonese cuisine.
Xiaoloongbao or Siulungbao (another Shanghai originated dish, but made famous in colonial-era Canton; therefore IS dim sum) is usually eaten in Hong Kong with ginger-garnished Jin-Jian Aged Vinegar, and not with Chilli Oil or soy sauce. This is to neutralise the greasiness and the frequent porky-taste of the pork. If that makes sense. As game-meats and the porky-flavour from pork meats often puts a lot of Cantonese people off. We add lots of flavour to all pork dishes in Cantonese cooking to hide it; from char siu to siu-yuk.
The vast majority of Hong Kongers would not eat Dim Sum after 4pm, even if restaurants are serving them round the clock until closing time. But very accurate info on the way in which people hold chopsticks. Elders in a Hong Kong family would often go to great lengths to point out to youngsters that they are holding them incorrectly. And ultimately cast judgement though the way in which we hold chopsticks, to determine whether we had a good "upbringing" and manners.
As for the the number of fingers to say thank you is not observed, at least not in Hong Kong. As I believe it is a myth, as even the elderly do not use such methods to distinguish marital statuses. However men do tend to tap the four fingers with a closed-cupped hand with the wrist touching the table. As for women, to add a bit more femininity, they tend to tap the index and middle with a open-flat hand with the wrist not touching the table (pinky finger up), or tapping with just the two fingers.
That's all. Great choice. It's one the few gifts that Hong Kong can bring to and enhance humanity. I can't believe you didn't mention the old-style décor yum cha restaurants in central with all the old-men and their bird nests in Central!”
TheOneFrankie via Apple Podcasts ·
Great Britain ·
06/27/17
More reviews of Mastication Nation
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“Entertaining, informative and funny. Downside is it Makes me hungry and I’m trying to diet!!”
the ibrox bear via Apple Podcasts ·
Great Britain ·
11/24/17
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“Just finished listening to the Peanut Butter episode. Here’s how much I like this show: I’m deathly allergic to peanuts and STILL listened to this! Alex and Will have great chemistry and their content is a great mix of banter, food history and discussions you can use to discover something new for...”Read full review »
GretchenAmSpinnrad via Apple Podcasts ·
United States of America ·
10/27/18
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“A great food podcast
Just don't listen when hungry
Thanks Alex and Will”
ArthurSparks via Apple Podcasts ·
Great Britain ·
01/10/18
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