Our relationship has a large focus on food — both preparation and consumption. While this passion is culturally indifferent, through many meals cooked together we’ve found that the preparation behind the food sometimes isn’t.
Take for example, the oven. As a baker, I’ve always viewed the oven as the focal point of the kitchen. It’s essential for creating not only delicious baked goods, but roasting vegetables, grilling pizzas, and even reheating leftovers.
When my boyfriend told me that many kitchens in China lack an oven, I was shocked. While I can’t imagine a kitchen without one, he says that almost all Chinese cooking can be done over a stovetop flame instead.
When it comes to taste, there are only two major points where our opinions vary: texture and sweetness. Growing up in the United States, I am used to only a few textures in my food – smooth, chunky, crunchy, and chewy.
In Chinese food the diversity of texture is much wider, and the crunching sensation of eating cartilage is still one I’m getting used to. Likewise, my boyfriend is still adjusting to how sickly-sweet American desserts can be. While fruit-based desserts like pies or tarts are generally safe, he’ll usually pass on a cupcake topped with a tower of frosting.