In just over 25 years, China has managed to become a manufacturing powerhouse, holding
a lion's share amounting to 25% percent of worldwide production – a far cry from a
measly 3% back in the 1990s.
Now, it's almost impossible to find anything that didn't come from an assembly line in
one of its many mega factories.
The International Business Times estimates that more than 70% of mobile phones sold worldwide
are made in China.
International tech brand Apple, even has an entire "iPhone City" dedicated to making its
popular line of mobile phones.
So many things are made in China that even the things you thought were not made in China,
were made in China.
And because I love talking about food in this video im gonna tell you about 5 foods that
were Chinese food first.
First of all, ketchup – fixed condiment to distinctively American dishes like the
classic burger and fries and Fourth of July hot dogs – has its roots in staple Chinese
ingredients.
Food historians believe that ketchup originated from nuoc mam, fish sauce made from fermented
anchovies, introduced by Vietnamese fishermen to Chinese seafarers 500 years ago while passing
through ports in Southeast Asia.
The Chinese called the pungent concoction kê-tsiap, Hokkien for sauce made from preserved
fish.
And as their ships made its way through ports in Southeast Asia, the name went through different
permutations like the Indonesian kecap and the Malay kitjap.
Kê-tsiap made its way to Western shores when Dutch and British sailors started trading
with the Chinese in the 17th century.
Sailors being sailors, they brought back booze – arrack, an alcoholic brew of fermented
red rice, molasses, and palm wine – and kê-tsiap along with it.
By 1699, kê-tsiap became "catchup" and was first mentioned in the New Dictionary of the
Terms Ancient and Modern of the Canting Crew as "a high East-India Sauce."
It became such a hit with the British, that soon, recipes for ketchup started popping
up in England.
But ketchup wasnt always the ketchup you know of today because Chinese ketchup used ingredients
such as walnuts, oysters, mushrooms, cloves, ginger, cinnamon, nutmeg, anchovies, and other
spices and Tomato won't be an ingredient of ketchup until 1812, which came by way of horticulturist
James Mease, who came up with a recipe using tomato pulp, an array of spices, and brandy.
Although this sans anchovies recipe is closer to the British palette.
And in 1870, American Henry J. Heinz added vinegar to the recipe as a preservative to
the natural preservatives found in tomatoes called pectin.
He also added sugar to appeal to the American taste buds.
Now, 97% of American households have a bottle of ketchup in their pantry.
Ice cream is another example of an all-American favorite that have its origins from China.
According to Maguelonne Toussaint-Samat, author of the History of Food, we can all thank China
for bringing the best post-breakup cure in a pint there ever was, into the world and
direct to our fridge.
Her research shows that the Chinese created a contraption that uses saltpetre to freeze
a mix of snow, buffalo milk, syrup, camphor, flour, and fruits into frozen desserts.
There are also recipes that use overcooked rice, honey, and spices.
Because ice is a precious commodity, ice cream is only afforded to royalty.
Like King T'ang of Shang, who was believed to have 94 "ice men" at his beck and call
to get ice for the palace, should he get a craving for some smooth sorbet.
But ice cream's journey to the West is anything but smooth.
There are two versions of the story.
The most popular one being that Marco Polo encountered ice cream in his travels to Asia,
loved it so much that he brought both technique and recipes with him to Italy and made something
that's close to a sherbet.
The less summer blockbuster version of events, is that ice cream was brought back from China
through trade routes across the Arab continents.
It was introduced to the Persians, who brought it back to Italy in the 8th century during
the Islamic conquests.
When talking about sushi, we have to first know that Sushi doesnt mean raw fish.
It actually refers to the vinegared rice and thatever filling or topping that came with
it and that may inlude raw fish.
Sushi was said to have originated between the 5th and 3rd century BC.
Back then because there was of course no refrigerators, people had to find a way to keep meat fresh.
So they would cure the meats and fish and wrap it in rice to preserve its freshness.
This was then left to ferment and people discovered that by doing this, the fish and meats could
last months longer than hust curing alone.
Then later the meat inside the rice was eaten and the rice was thrown away.
In the 700s This method of preserving food then spread to japan and of course there,
people ate a lot of fish.
So the Japanese would do the same and use this method to ferment the fish and loved
it so much that the japanese government even accepted it as tax payment.
Hmmm imagine now sending the IRS some stinky fish every year.
Like I mentioned sushi became really popular in Japan but it died out in China.
Some think this was because when the mongolians conquered china, they prefered red meat and
didnt like fish too much.
Anyway, by the 1400 people started to eat the fermented rice with the fish, they couldnt
do this before because after months, the rice was just nasty but they discovered that eating
it weeks into the fermentation process instead of months, resulted in something delicious.
Then in the 1600 rice vinigar was created from sake and people found that by adding
it to the rice it created the same sour flavor with no need for fermentation.
Then shortly after that sushi became a popular fast food because workers in Edo or modern
day tokyo needed something convient to eat on the go and because of the great fire of
meireki, open flames were banned during certain times of the day and of course with sushi,
no fire is needed.
And Nearly 100 years later, when Tokyo was dominated by food service stalls, and poeple
wanted sushi immidiatly which led the way for nigiri or Hand-squeezed sushi which is
what most of us are familiar with today.
When I mention kiwis, people will auomatically think new zealand.
Which makes sense cause that is New Zealand's defining agricultural product, generating
over $1.05 billion in exports every single year.
But Kiwi fruits were actually called gooseberries has its roots in china and was known to the
chinese as mihoutao or literally, the peach that can charm monkies
It wasn't until 1904 that a missionary named Isabel Frasier brought the seeds from China
to New Zealand after she visited mission schools in China.
The seeds were planeted in 1906 and because people thought the fruit had sort of a gooseberry
flavor so they started calling it chinese gooseberrys which turned out was a horrible
name when they tried marketing the fruit to american in the 1950s during the cold war.
In 1959 the name kiwifruit was brought up and stuck.
In China, alcohol is also called the "Water of History" because stories of liquor can
traced back to almost every period in Chinese history.
And the story goes back really really far.
In fact the earliest proof of an alcoholic beverage dates back to Northern China 9,000
years ago.
The 'cocktail' was a mixed drink of fermented rice, honey, hawthorn fruit and/or grape.
In ancient China, since alcohol was regarded as a sacred liquid only when people made sacrificial
offerings to Heaven and the Earth or ancestors was it used.
After the Zhou dynasty, alcohol was deemed as one of the Nine Rites, and every dynasty
put great emphasis on alcohol administration to set up special ministries to manage alcohol
production and banqueting.
Later, along with the development of zymotechnics and brewery, alcohol became an ordinary drink.
Thus, many customs concerning alcohol formed and evolved
which had and have various relationships with Chinese daily life.
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