Difference between revisions of "Shohuanese cuisine"

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==Bloodletting in Shohuanese Cuisine==
==Bloodletting in Shohuanese Cuisine==
[[Category:Shohuan]][[Category:Food]]

Revision as of 01:27, 6 April 2019

Shohuanese Cuisine refers to cuisine native or nativized to Shohuan. Notable features of Shohuanese cuisine involves extensive usage of meats, dairies, and fruits of numerous edible varieties, a variety of drinks, and notable dressings such as boiled blood acquired from cattle which has garnered controversy from several cultures and religions.

History

Types of Common Dishes

Shohuanese cuisine has several styles of cuisine. Most regional varieties have attributes of the standard guide to cuisines though names vary between dialects.

Vwozequnnm

Vwozequnm is a dish native to Shohuan available in several varieties. The name itself means "Bled Fleshes" referring to its core ingredients. The most important feature is the usage of boiled blood as a food dressing. The blood is usually gently brushed upon the meal before being served. The most commonly chosen blood is that drawn from cows or oxen. The technique has since been developed for a sanitary environment in modern times to suit regulations but otherwise is necessary to complete the dish. The dish's meats are usually cooked at a boiling temperature to remove any "blood debris" in the meat resulting in a well done meat. The meat can be any variety of meat such as fish, pig or cattle (Some groups do not consume mammalian cattle), or chicken. Vegan or vegetarian alternatives are impossible with this dish.

The blood once boiled, is allowed to simmer down to a warm temperature and is distributed before it can settle. This allows the blood to cool the meat in the situation that the blood is finished boiling before the meat is done cooking. This technique allows for a blend in metallic flavor that has been otherwise lost due to the cooking and bloodletting process during slaughter. Other flavors may be added as well such as olive oil in small quantities or other flavors of which can contrast the metallic flavor.

Bloodletting in Shohuanese Cuisine