CHAPTER 1: INTRODUCTION1.1. Ideology The author chose to conduct this research to explore how Szechuan and Cantonese food compares and the extent of its popularity in the UK. To enable the research to be conducted with a smaller margin, students from the University of West London are selected as the focused focus of the research. As observed in European culture, Chinese food is considered a treat for special occasions as the selected restaurants are on par with high-end restaurants serving Western cuisine as shown in TopTable (2014). According to Mail Online (2010), it is found that 39% of the population prefers oriental flavors, such as sweet and sour and chow mein, to Indian sauces such as tikka masala.1.2. Research context1.2.1. Geographical DifferencesCantoneseCantonese influence comes from Guangdong, the southern part of China geographically close to Hong Kong and Macau. Guangdong is a province on the South China Sea coast of the People's Republic of China. Partly due to its proximity to the China Sea, many of the ingredients used in Cantonese cuisine are fresh seafood. Fresh ingredients are a vital part of Cantonese cuisine. The prepared dishes are cooked in the shortest time possible. Seafood, such as fish, goes from aquarium to table in a short amount of time and is sometimes served while the fish is still alive (Huffington Post; 2014). It is called Ying Yang fish. It is a great delicacy of Cantonese cuisine. Much of this province is considered a tropical area and, as a result, rainfall is abundant and it is green all year round. This makes it the perfect area to grow rice (Kas.ku.edu.; 2014).SzechuanSzechuan is a province of the People's Republic......at the center of the paper......Tunian and Szechuan cuisine .Interviewees Ideas about current Cantonese and Sichuan cuisine served in the UK are very important. It is crucial to find out whether they are satisfied or dissatisfied with the current situation. Therefore, the sixth and seventh questions are about whether they enjoy the taste of current Cantonese and Szechuan cuisine in the UK and also whether their expectations regarding the authenticity of the cuisine are met. The eighth and ninth questions concern the answers of the interviewees' opinion on whether Cantonese and Szechuan cuisine in the United Kingdom should be changed. The ninth question is open-ended and concerns why respondents would change the way Cantonese and Sichuan cuisine are served. By creating an open-ended question, it allows respondents to respond in their own words.
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