Cooking Across the Ages Season 1 Episode 3 Imperial China: Soybeans and Dumplings

In Cooking Across the Ages season 1 episode 3, viewers are taken on a journey to Imperial China as the host explores the use of soybeans and dumplings in traditional Chinese cuisine. The episode educates viewers on the significance of these ingredients in Chinese culture and history, as well as their nutritional benefits.

Throughout the episode, the host demonstrates various soybean-based dishes, including bean curd and soy sauce. They explain that soybeans were first cultivated in China over 5,000 years ago and have since become a staple ingredient in Chinese cuisine.

Additionally, viewers are shown how to make traditional Chinese dumplings, which date back over 1,500 years. The host explains the various fillings and methods of preparation, including both boiled and pan-fried options. They also discuss the importance of dumplings in Chinese culture, particularly during the Lunar New Year.

As with previous episodes, the host also discusses the evolution of Chinese cuisine over time. They note the influence of neighboring countries, such as Korea and Japan, as well as the introduction of new ingredients and cooking methods during the Tang and Song Dynasties.

The episode also touches on the role of food in Chinese medicine, specifically the concept of balancing yin and yang energies through diet. The host explains how certain ingredients, such as soybeans and Chinese herbs, are believed to promote health and well-being.

Overall, Imperial China: Soybeans and Dumplings offers an informative and engaging exploration of traditional Chinese cuisine. Viewers will learn about the history and significance of soybeans and dumplings, and how these ingredients have contributed to the rich and diverse culinary traditions of China.