CHINESE, COLD LEMON CHICKEN

We selected a specific type of Chinese and a recipe for cold lemon chicken. This recipe was from Calvin B. Lee and Audrey E. Lee ’s, The Gourmet Chinese Regional Cookbook, which published in 1983 by Secaucus in New Jersey.

We choose cold lemon chicken based on our interest in its elements. First, chicken is widely accepted around the world, unlike pork or beef which have other meanings in some cultures. We hoped every classmate could try it and likes our food. Second, the recipe is from Szechuan and Yunnan province which is located in the western part of China.  Spiciness is a major characteristic of this cuisine. Finally, we noticed there are many Szechuan restaurants in malls. Therefore, we thought Szechuan food may be of interest to Canadians. Last, but not least, this recipe has lots of mushrooms which can balance the nutrition of the recipe.

This exhibit was created by Yilin Hu (year 2, Hospitality and Food Administration), and Yixuan Zhang (year 2, Hospitality and Food Administration)