1) I am Vietnamese born Chinese; therefore, Chinese culture takes some place in my family culture, including food culture. My grandfather and grandmother were born in China. In 1958, they migrated to Vietnam to develop their business in this country, so my family culture is mixing between Vietnamese and Chinese culture. Therefore, my family loves to travel to China and we also celebrate most of the Chinese holidays, such as Chinese New Year, Mid-Autumn Festival, and other celebrations. My grandmother and grandfather have taught me many interesting things about Chinese culture. They taught me how to use chopsticks, what we should do when we first come to China, how Chinese culture is different and same with Vietnamese culture. My father married
…show more content…
When the holidays come, we usually eat serve the whole roasted pork, because my grand father told me only wealthy people can eat roasted pork in his generation. Therefore, we usually serve it. Because my family culture is mixing between Vietnamese and Chinese, so the roasted pork is the combination of the two culture together. We take a young pig, and push the stick from the back to his mouth of the pig, and then we marinated with the Chinese sauce. Then, we roll the whole pig on the oven full of charcoal. We use charcoal here, because it will make the skin of the pig crispier and smell better. After we cook, we celebrate it with chinese dumplings. The color of the whole roasted pork is dark brown, and it is shiny because of the fat under skin of the pig which make the pork more interesting. The smell of the pork is incredible. The fat under skin mix with Chinese sauce and the crispiness of the skin make the roasted pork smell a little sweetness from the sauce and a little fatness from the skin and the meat. When we take the bite of the meat, the crispiness of the skin, the smell of the fatness and the softness of the meat are mixed together make the food become delicious and keep the roasted pork incredible the whole meal. That is also the reason why we celebrate and serve the roasted pork for our holidays. It is not only fulfill our stomach, but it also complete our
When the holidays come, we usually eat serve the whole roasted pork, because my grand father told me only wealthy people can eat roasted pork in his generation. Therefore, we usually serve it. Because my family culture is mixing between Vietnamese and Chinese, so the roasted pork is the combination of the two culture together. We take a young pig, and push the stick from the back to his mouth of the pig, and then we marinated with the Chinese sauce. Then, we roll the whole pig on the oven full of charcoal. We use charcoal here, because it will make the skin of the pig crispier and smell better. After we cook, we celebrate it with chinese dumplings. The color of the whole roasted pork is dark brown, and it is shiny because of the fat under skin of the pig which make the pork more interesting. The smell of the pork is incredible. The fat under skin mix with Chinese sauce and the crispiness of the skin make the roasted pork smell a little sweetness from the sauce and a little fatness from the skin and the meat. When we take the bite of the meat, the crispiness of the skin, the smell of the fatness and the softness of the meat are mixed together make the food become delicious and keep the roasted pork incredible the whole meal. That is also the reason why we celebrate and serve the roasted pork for our holidays. It is not only fulfill our stomach, but it also complete our