Xi'an Cuisine
# Xi'an Cuisine
Xi'an cuisine is the traditional method by which [Xi'an](https://robertsspaceindustries.com/galactapedia/article/ReJwN9KJEj-xian) prepare their food for consumption. Rather than using heat to alter the nutrient bioavailability of ingredients as is traditionally done by [Humans](https://robertsspaceindustries.com/galactapedia/article/0Nwpnr6wa2-humans), Xi'an utilize aging and fermentation. Xi'an cannot digest the majority of fresh fare and are intolerant of hot or cold meals. Level of aging, type of fermentation, strength of flavor, and texture are the most important aspects of Xi'an food preparation. Humans consider Xi'an food to be harshly flavored.
# History
The first indications of cultivated Xi'an cuisine arose when Xi'an established permanent homesteads. Before this time, they traveled in nomadic family groups, scouring the landscape for sustenance while protecting one another from predators. The hot, humid environment of their homeworld was conducive to rapid decay of potential food sources. Food with rich microbiomes such as carrion and rotted leaves made up the bulk of the early Xi'an diet. Predators kept them on the move. It wasn't until agriculture and animal husbandry were discovered that families were able to create long-term settlements fortified against natural predators, allowing them time and space to experiment with meal preparation techniques.
Major characteristics of contemporary Xi'an cuisine soon emerged. Bacteria, molds, yeasts, and spices that enhanced food with intense textural sensations and robust flavors were sought after and cultivated. Aged eggs collected from abandoned *s.āoth* nests became so popular that the lizard was domesticated. Meat harvested from animals allowed to die of natural causes became famous among prosperous families for being more tender and flavorful than meat from slaughtered animals; this attitude persists among Xi'an chefs today. Meat that was heavily spiced, left to age in the sun until soft and pungent, and served alongside strips of the leafy vegetable* nga.u'ii'yēl* became a favorite dish.
The discovery of fermentation revolutionized the Xi'an diet. Plants they couldn't previously digest, such as grain *pai'pun* and legume *pai'lio*, became staples of their new diet. Vessels used for fermentation doubled as long-term food stores, allowing families to stockpile their resources and expand beyond homesteads into state-like powers called Houses. Demand for spice and other food additives opened trade routes between distant locations. As Houses continued to grow, so did the Xi'an palate.
# Flavor and Texture
Every Xi'an dish is constructed to balance texture with intensity of flavor. 13 favorable tastes, 13 favorable textures, and 13 unfavorable qualities were identified by members of [House Uai'i](https://robertsspaceindustries.com/galactapedia/article/RMXyBdkAQA-house-uaii) in their treatise *Three Leaves of Flavor*. These were compiled into a text and sold to traders en route to other Houses. The treatise was hugely influential to Xi'an cuisine as an art. Even today, the ideal *y.iy'atin'tang* (multitextured) meal described in the treatise remains the end goal for Xi'an chefs.
# Fermentation and Aging
Fermentation is the foundation of the Xi'an diet. Ingredients are typically cut into large pieces, then seasoned and placed inside a *tyixa'yetui* (fermentation vessel). The vessel is then placed inside the *nyuntui* (fermentation chamber), a temperature-controlled room with deeply grooved walls inoculated with colonies of yeast, mold, and bacteria. These *tya e Yii'ua* (House strains), unique to each House and closely guarded, are cultivated over generations. At first, the vessels are left open to invite the strains into the process. The vessels are then sealed, usually for months, before being opened again, cut into bite-sized pieces, placed on large dishes, and served alongside other meals, most often at room temperature (30 C).
Food that isn't fermented is aged via air-curing, sun-ripening, drying, controlled rot, the addition of micro-organisms, or other methods. If a dish has been prepared well, a Xi'an might say that it is "properly rotted." A bland dish might be described as "lacking rot." This applies to beverages as well. One popular drink, *chui.y'o'sui*, is made from the aged blood of various animals and mixed with complimentary vinegars. Even purified water would be considered unpalatable to Xi'an; on Xi'an worlds, drinking water is enhanced with minerals and various micro-organisms for health and flavor.
# Condiments
Xi'an eat only a few times per week. Shared meals are considered a big family affair. Even Xi'an who are traveling alone will choose to share tables with strangers at restaurants. At the center of a communal table filled with various dishes one can always find a *thauil* (condiments platter) loaded with seasonings and dressings that will impart various favorable flavors on one's food, such as *ki.s'a* (ammoniac; chemical; bitter), *ngi'pi* (itching; buzzing; pain), or *p.ūnt.a* (alcoholic, warming). Xi'an do not experience intoxication from consuming alcohol, and some more forward-leaning Xi'an restaurateurs on Oya III have added Human-influenced alcoholic seasonings to their menus.
# Modern Trends
Since the thawing of tensions between the [United Empire of Earth](https://robertsspaceindustries.com/galactapedia/article/VyvyKxy4v6-united-empire-of-earth) and the [Xi'an Empire (SaoXy'an)](https://robertsspaceindustries.com/galactapedia/article/0n96JkwNo9-xian-empire), Xi'an have begun to explore Human styles of cooking. Dishes such as shiokara, blue cheeses, and lutefisk have been unreservedly embraced by Xi'an chefs. Cold-brewed pu-erh tea has made waves due to its similarity to *hai'pe*, a beverage steeped in sunlight from the leaves of a tropical pine tree. The beverage rotik is similarly popular among adventurously-minded Xi'an. This is especially notable because *nginguichui* (milky; creamy; like animal milk) has been considered an unfavorable food quality for hundreds of *millennia*. However, hot and cold food, also ill-regarded in the Xi'an tradition, seems unlikely to catch on.
Xi'an cuisine is the traditional method by which [Xi'an](https://robertsspaceindustries.com/galactapedia/article/ReJwN9KJEj-xian) prepare their food for consumption. Rather than using heat to alter the nutrient bioavailability of ingredients as is traditionally done by [Humans](https://robertsspaceindustries.com/galactapedia/article/0Nwpnr6wa2-humans), Xi'an utilize aging and fermentation. Xi'an cannot digest the majority of fresh fare and are intolerant of hot or cold meals. Level of aging, type of fermentation, strength of flavor, and texture are the most important aspects of Xi'an food preparation. Humans consider Xi'an food to be harshly flavored.
# History
The first indications of cultivated Xi'an cuisine arose when Xi'an established permanent homesteads. Before this time, they traveled in nomadic family groups, scouring the landscape for sustenance while protecting one another from predators. The hot, humid environment of their homeworld was conducive to rapid decay of potential food sources. Food with rich microbiomes such as carrion and rotted leaves made up the bulk of the early Xi'an diet. Predators kept them on the move. It wasn't until agriculture and animal husbandry were discovered that families were able to create long-term settlements fortified against natural predators, allowing them time and space to experiment with meal preparation techniques.
Major characteristics of contemporary Xi'an cuisine soon emerged. Bacteria, molds, yeasts, and spices that enhanced food with intense textural sensations and robust flavors were sought after and cultivated. Aged eggs collected from abandoned *s.āoth* nests became so popular that the lizard was domesticated. Meat harvested from animals allowed to die of natural causes became famous among prosperous families for being more tender and flavorful than meat from slaughtered animals; this attitude persists among Xi'an chefs today. Meat that was heavily spiced, left to age in the sun until soft and pungent, and served alongside strips of the leafy vegetable* nga.u'ii'yēl* became a favorite dish.
The discovery of fermentation revolutionized the Xi'an diet. Plants they couldn't previously digest, such as grain *pai'pun* and legume *pai'lio*, became staples of their new diet. Vessels used for fermentation doubled as long-term food stores, allowing families to stockpile their resources and expand beyond homesteads into state-like powers called Houses. Demand for spice and other food additives opened trade routes between distant locations. As Houses continued to grow, so did the Xi'an palate.
# Flavor and Texture
Every Xi'an dish is constructed to balance texture with intensity of flavor. 13 favorable tastes, 13 favorable textures, and 13 unfavorable qualities were identified by members of [House Uai'i](https://robertsspaceindustries.com/galactapedia/article/RMXyBdkAQA-house-uaii) in their treatise *Three Leaves of Flavor*. These were compiled into a text and sold to traders en route to other Houses. The treatise was hugely influential to Xi'an cuisine as an art. Even today, the ideal *y.iy'atin'tang* (multitextured) meal described in the treatise remains the end goal for Xi'an chefs.
# Fermentation and Aging
Fermentation is the foundation of the Xi'an diet. Ingredients are typically cut into large pieces, then seasoned and placed inside a *tyixa'yetui* (fermentation vessel). The vessel is then placed inside the *nyuntui* (fermentation chamber), a temperature-controlled room with deeply grooved walls inoculated with colonies of yeast, mold, and bacteria. These *tya e Yii'ua* (House strains), unique to each House and closely guarded, are cultivated over generations. At first, the vessels are left open to invite the strains into the process. The vessels are then sealed, usually for months, before being opened again, cut into bite-sized pieces, placed on large dishes, and served alongside other meals, most often at room temperature (30 C).
Food that isn't fermented is aged via air-curing, sun-ripening, drying, controlled rot, the addition of micro-organisms, or other methods. If a dish has been prepared well, a Xi'an might say that it is "properly rotted." A bland dish might be described as "lacking rot." This applies to beverages as well. One popular drink, *chui.y'o'sui*, is made from the aged blood of various animals and mixed with complimentary vinegars. Even purified water would be considered unpalatable to Xi'an; on Xi'an worlds, drinking water is enhanced with minerals and various micro-organisms for health and flavor.
# Condiments
Xi'an eat only a few times per week. Shared meals are considered a big family affair. Even Xi'an who are traveling alone will choose to share tables with strangers at restaurants. At the center of a communal table filled with various dishes one can always find a *thauil* (condiments platter) loaded with seasonings and dressings that will impart various favorable flavors on one's food, such as *ki.s'a* (ammoniac; chemical; bitter), *ngi'pi* (itching; buzzing; pain), or *p.ūnt.a* (alcoholic, warming). Xi'an do not experience intoxication from consuming alcohol, and some more forward-leaning Xi'an restaurateurs on Oya III have added Human-influenced alcoholic seasonings to their menus.
# Modern Trends
Since the thawing of tensions between the [United Empire of Earth](https://robertsspaceindustries.com/galactapedia/article/VyvyKxy4v6-united-empire-of-earth) and the [Xi'an Empire (SaoXy'an)](https://robertsspaceindustries.com/galactapedia/article/0n96JkwNo9-xian-empire), Xi'an have begun to explore Human styles of cooking. Dishes such as shiokara, blue cheeses, and lutefisk have been unreservedly embraced by Xi'an chefs. Cold-brewed pu-erh tea has made waves due to its similarity to *hai'pe*, a beverage steeped in sunlight from the leaves of a tropical pine tree. The beverage rotik is similarly popular among adventurously-minded Xi'an. This is especially notable because *nginguichui* (milky; creamy; like animal milk) has been considered an unfavorable food quality for hundreds of *millennia*. However, hot and cold food, also ill-regarded in the Xi'an tradition, seems unlikely to catch on.
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08.02.2021 01:48:09 -> 09.06.2021 02:00:44
--- Mon Feb 08 2021 01:48:09 GMT+0100
+++ Mon Feb 08 2021 01:48:09 GMT+0100
@@ -2 +2 @@
-Xi'an cuisine is the traditional method by which Xi'an prepare their food for consumption. Rather than using heat to alter the nutrient bioavailability of ingredients as is traditionally done by Humans, Xi'an utilize aging and fermentation. Xi'an cannot digest the majority of fresh fare and are intolerant of hot or cold meals. Level of ageing, type of fermentation, strength of flavor, and texture are the most important aspects of Xi'an food preparation. Humans consider Xi'an food to be harshly flavored.
+Xi'an cuisine is the traditional method by which [Xi'an](https://robertsspaceindustries.com/galactapedia/article/ReJwN9KJEj-xian) prepare their food for consumption. Rather than using heat to alter the nutrient bioavailability of ingredients as is traditionally done by [Humans](https://robertsspaceindustries.com/galactapedia/article/0Nwpnr6wa2-humans), Xi'an utilize aging and fermentation. Xi'an cannot digest the majority of fresh fare and are intolerant of hot or cold meals. Level of aging, type of fermentation, strength of flavor, and texture are the most important aspects of Xi'an food preparation. Humans consider Xi'an food to be harshly flavored.
@@ -12 +12 @@
-Every Xi'an dish is constructed to balance texture with intensity of flavor. 13 favorable tastes, 13 favorable textures, and 13 unfavorable qualities were identified by members of House Uai'i in their treatise *Three Leaves of Flavor*. These were compiled into a text and sold to traders en route to other Houses. The treatise was hugely influential to Xi'an cuisine as an art. Even today, the ideal *y.iy'atin'tang* (multitextured) meal described in the treatise remains the end goal for Xi'an chefs.
+Every Xi'an dish is constructed to balance texture with intensity of flavor. 13 favorable tastes, 13 favorable textures, and 13 unfavorable qualities were identified by members of [House Uai'i](https://robertsspaceindustries.com/galactapedia/article/RMXyBdkAQA-house-uaii) in their treatise *Three Leaves of Flavor*. These were compiled into a text and sold to traders en route to other Houses. The treatise was hugely influential to Xi'an cuisine as an art. Even today, the ideal *y.iy'atin'tang* (multitextured) meal described in the treatise remains the end goal for Xi'an chefs.
@@ -23 +23 @@
-Since the thawing of tensions between the United Empire of Earth and the Xi'an Empire, Xi'an have begun to explore Human styles of cooking. Dishes such as shiokara, blue cheeses, and lutefisk have been unreservedly embraced by Xi'an chefs. Cold-brewed pu'er tea has made waves due to its similarity to *hai'pe*, a beverage steeped in sunlight from the leaves of a tropical pine tree. The beverage rotik is similarly popular among adventurously-minded Xi'an. This is especially notable because *nginguichui* (milky; creamy; like animal milk) has been considered an unfavorable food quality for hundreds of *millennia*. However, hot and cold food, also ill-regarded in the Xi'an tradition, seems unlikely to catch on.
\ No newline at end of file
+Since the thawing of tensions between the [United Empire of Earth](https://robertsspaceindustries.com/galactapedia/article/VyvyKxy4v6-united-empire-of-earth) and the [Xi'an Empire (SaoXy'an)](https://robertsspaceindustries.com/galactapedia/article/0n96JkwNo9-xian-empire), Xi'an have begun to explore Human styles of cooking. Dishes such as shiokara, blue cheeses, and lutefisk have been unreservedly embraced by Xi'an chefs. Cold-brewed pu-erh tea has made waves due to its similarity to *hai'pe*, a beverage steeped in sunlight from the leaves of a tropical pine tree. The beverage rotik is similarly popular among adventurously-minded Xi'an. This is especially notable because *nginguichui* (milky; creamy; like animal milk) has been considered an unfavorable food quality for hundreds of *millennia*. However, hot and cold food, also ill-regarded in the Xi'an tradition, seems unlikely to catch on.
\ No newline at end of file
08.02.2021 01:48:09 -> 04.03.2021 02:04:37
--- Mon Feb 08 2021 01:48:09 GMT+0100
+++ Mon Feb 08 2021 01:48:09 GMT+0100
@@ -2 +2 @@
-Xi’an cuisine is the traditional method by which Xi’an prepare their food for consumption. Rather than using heat to alter the nutrient bioavailability of ingredients as is traditionally done by Humans, Xi’an utilize aging and fermentation. Xi’an cannot digest the majority of fresh fare and are intolerant of hot or cold meals. Level of ageing, type of fermentation, strength of flavor, and texture are the most important aspects of Xi’an food preparation. Humans consider Xi’an food to be harshly flavored.
+Xi'an cuisine is the traditional method by which Xi'an prepare their food for consumption. Rather than using heat to alter the nutrient bioavailability of ingredients as is traditionally done by Humans, Xi'an utilize aging and fermentation. Xi'an cannot digest the majority of fresh fare and are intolerant of hot or cold meals. Level of ageing, type of fermentation, strength of flavor, and texture are the most important aspects of Xi'an food preparation. Humans consider Xi'an food to be harshly flavored.
@@ -5 +5 @@
-The first indications of cultivated Xi’an cuisine arose when Xi’an established permanent homesteads. Before this time, they traveled in nomadic family groups, scouring the landscape for sustenance while protecting one another from predators. The hot, humid environment of their homeworld was conducive to rapid decay of potential food sources. Food with rich microbiomes such as carrion and rotted leaves made up the bulk of the early Xi’an diet. Predators kept them on the move. It wasn’t until agriculture and animal husbandry were discovered that families were able to create long-term settlements fortified against natural predators, allowing them time and space to experiment with meal preparation techniques.
+The first indications of cultivated Xi'an cuisine arose when Xi'an established permanent homesteads. Before this time, they traveled in nomadic family groups, scouring the landscape for sustenance while protecting one another from predators. The hot, humid environment of their homeworld was conducive to rapid decay of potential food sources. Food with rich microbiomes such as carrion and rotted leaves made up the bulk of the early Xi'an diet. Predators kept them on the move. It wasn't until agriculture and animal husbandry were discovered that families were able to create long-term settlements fortified against natural predators, allowing them time and space to experiment with meal preparation techniques.
@@ -7 +7 @@
-Major characteristics of contemporary Xi’an cuisine soon emerged. Bacteria, molds, yeasts, and spices that enhanced food with intense textural sensations and robust flavors were sought after and cultivated. Aged eggs collected from abandoned *s.āoth* nests became so popular that the lizard was domesticated. Meat harvested from animals allowed to die of natural causes became famous among prosperous families for being more tender and flavorful than meat from slaughtered animals; this attitude persists among Xi’an chefs today. Meat that was heavily spiced, left to age in the sun until soft and pungent, and served alongside strips of the leafy vegetable* nga.u’ii’yēl* became a favorite dish.
+Major characteristics of contemporary Xi'an cuisine soon emerged. Bacteria, molds, yeasts, and spices that enhanced food with intense textural sensations and robust flavors were sought after and cultivated. Aged eggs collected from abandoned *s.āoth* nests became so popular that the lizard was domesticated. Meat harvested from animals allowed to die of natural causes became famous among prosperous families for being more tender and flavorful than meat from slaughtered animals; this attitude persists among Xi'an chefs today. Meat that was heavily spiced, left to age in the sun until soft and pungent, and served alongside strips of the leafy vegetable* nga.u'ii'yēl* became a favorite dish.
@@ -9 +9 @@
-The discovery of fermentation revolutionized the Xi’an diet. Plants they couldn’t previously digest, such as grain *pai'pun* and legume *pai’lio*, became staples of their new diet. Vessels used for fermentation doubled as long-term food stores, allowing families to stockpile their resources and expand beyond homesteads into state-like powers called Houses. Demand for spice and other food additives opened trade routes between distant locations. As Houses continued to grow, so did the Xi’an palate.
+The discovery of fermentation revolutionized the Xi'an diet. Plants they couldn't previously digest, such as grain *pai'pun* and legume *pai'lio*, became staples of their new diet. Vessels used for fermentation doubled as long-term food stores, allowing families to stockpile their resources and expand beyond homesteads into state-like powers called Houses. Demand for spice and other food additives opened trade routes between distant locations. As Houses continued to grow, so did the Xi'an palate.
@@ -12 +12 @@
-Every Xi’an dish is constructed to balance texture with intensity of flavor. 13 favorable tastes, 13 favorable textures, and 13 unfavorable qualities were identified by members of House Uai’i in their treatise *Three Leaves of Flavor*. These were compiled into a text and sold to traders en route to other Houses. The treatise was hugely influential to Xi’an cuisine as an art. Even today, the ideal *y.iy’atin’tang* (multitextured) meal described in the treatise remains the end goal for Xi’an chefs.
+Every Xi'an dish is constructed to balance texture with intensity of flavor. 13 favorable tastes, 13 favorable textures, and 13 unfavorable qualities were identified by members of House Uai'i in their treatise *Three Leaves of Flavor*. These were compiled into a text and sold to traders en route to other Houses. The treatise was hugely influential to Xi'an cuisine as an art. Even today, the ideal *y.iy'atin'tang* (multitextured) meal described in the treatise remains the end goal for Xi'an chefs.
@@ -15 +15 @@
-Fermentation is the foundation of the Xi’an diet. Ingredients are typically cut into large pieces, then seasoned and placed inside a *tyixa’yetui* (fermentation vessel). The vessel is then placed inside the *nyuntui* (fermentation chamber), a temperature-controlled room with deeply grooved walls inoculated with colonies of yeast, mold, and bacteria. These *tya e Yii’ua* (House strains), unique to each House and closely guarded, are cultivated over generations. At first, the vessels are left open to invite the strains into the process. The vessels are then sealed, usually for months, before being opened again, cut into bite-sized pieces, placed on large dishes, and served alongside other meals, most often at room temperature (30 C).
+Fermentation is the foundation of the Xi'an diet. Ingredients are typically cut into large pieces, then seasoned and placed inside a *tyixa'yetui* (fermentation vessel). The vessel is then placed inside the *nyuntui* (fermentation chamber), a temperature-controlled room with deeply grooved walls inoculated with colonies of yeast, mold, and bacteria. These *tya e Yii'ua* (House strains), unique to each House and closely guarded, are cultivated over generations. At first, the vessels are left open to invite the strains into the process. The vessels are then sealed, usually for months, before being opened again, cut into bite-sized pieces, placed on large dishes, and served alongside other meals, most often at room temperature (30 C).
@@ -17 +17 @@
-Food that isn’t fermented is aged via air-curing, sun-ripening, drying, controlled rot, the addition of micro-organisms, or other methods. If a dish has been prepared well, a Xi’an might say that it is “properly rotted.” A bland dish might be described as “lacking rot.” This applies to beverages as well. One popular drink, *chui.y’o’sui*, is made from the aged blood of various animals and mixed with complimentary vinegars. Even purified water would be considered unpalatable to Xi’an; on Xi’an worlds, drinking water is enhanced with minerals and various micro-organisms for health and flavor.
+Food that isn't fermented is aged via air-curing, sun-ripening, drying, controlled rot, the addition of micro-organisms, or other methods. If a dish has been prepared well, a Xi'an might say that it is "properly rotted." A bland dish might be described as "lacking rot." This applies to beverages as well. One popular drink, *chui.y'o'sui*, is made from the aged blood of various animals and mixed with complimentary vinegars. Even purified water would be considered unpalatable to Xi'an; on Xi'an worlds, drinking water is enhanced with minerals and various micro-organisms for health and flavor.
@@ -20 +20 @@
-Xi’an eat only a few times per week. Shared meals are considered a big family affair. Even Xi’an who are traveling alone will choose to share tables with strangers at restaurants. At the center of a communal table filled with various dishes one can always find a *thauil* (condiments platter) loaded with seasonings and dressings that will impart various favorable flavors on one’s food, such as *ki.s’a* (ammoniac; chemical; bitter), *ngi’pi* (itching; buzzing; pain), or *p.ūnt.a* (alcoholic, warming). Xi’an do not experience intoxication from consuming alcohol, and some more forward-leaning Xi’an restaurateurs on Oya III have added Human-influenced alcoholic seasonings to their menus.
+Xi'an eat only a few times per week. Shared meals are considered a big family affair. Even Xi'an who are traveling alone will choose to share tables with strangers at restaurants. At the center of a communal table filled with various dishes one can always find a *thauil* (condiments platter) loaded with seasonings and dressings that will impart various favorable flavors on one's food, such as *ki.s'a* (ammoniac; chemical; bitter), *ngi'pi* (itching; buzzing; pain), or *p.ūnt.a* (alcoholic, warming). Xi'an do not experience intoxication from consuming alcohol, and some more forward-leaning Xi'an restaurateurs on Oya III have added Human-influenced alcoholic seasonings to their menus.
@@ -23 +23 @@
-Since the thawing of tensions between the United Empire of Earth and the Xi’an Empire, Xi’an have begun to explore Human styles of cooking. Dishes such as shiokara, blue cheeses, and lutefisk have been unreservedly embraced by Xi’an chefs. Cold-brewed pu’er tea has made waves due to its similarity to *hai’pe*, a beverage steeped in sunlight from the leaves of a tropical pine tree. The beverage rotik is similarly popular among adventurously-minded Xi’an. This is especially notable because *nginguichui* (milky; creamy; like animal milk) has been considered an unfavorable food quality for hundreds of *millennia*. However, hot and cold food, also ill-regarded in the Xi’an tradition, seems unlikely to catch on.
\ No newline at end of file
+Since the thawing of tensions between the United Empire of Earth and the Xi'an Empire, Xi'an have begun to explore Human styles of cooking. Dishes such as shiokara, blue cheeses, and lutefisk have been unreservedly embraced by Xi'an chefs. Cold-brewed pu'er tea has made waves due to its similarity to *hai'pe*, a beverage steeped in sunlight from the leaves of a tropical pine tree. The beverage rotik is similarly popular among adventurously-minded Xi'an. This is especially notable because *nginguichui* (milky; creamy; like animal milk) has been considered an unfavorable food quality for hundreds of *millennia*. However, hot and cold food, also ill-regarded in the Xi'an tradition, seems unlikely to catch on.
\ No newline at end of file
{{Galactapedia |title=Xi'an Cuisine |image=Galactapedia_Xi'an Cuisine.jpg |description=a taste, texture, and quality wheel from **Three Leaves of Flavor** |related=[[House Uai'i]]<br> [[Xi'an]] }}<!--imported-text !!! Achtung, der folgende Text wird automatisiert verwaltet, alle Änderungen werden gelöscht. !!! !!! Du kannst Text in einer neuen Zeile unter END-- einfügen. Dieser wird nicht gelöscht. !!! !!! Weitere Informationen findest du hier: https://star-citizen.wiki/Vorlage:Galactapedia !!! START-->Die Xi'an-Küche ist die traditionelle Methode, mit der die Xi'an ihr Essen für den Verzehr zubereiten. Anstatt Hitze zu verwenden, um die Bioverfügbarkeit der Zutaten zu verändern, wie es die Menschen traditionell tun, nutzen die Xi'an die Reifung und Fermentierung. Die Xi'an können die meisten frischen Lebensmittel nicht verdauen und vertragen keine heißen oder kalten Speisen. Der Grad der Reifung, die Art der Fermentierung, die Stärke des Geschmacks und die Beschaffenheit sind die wichtigsten Aspekte bei der Zubereitung von Xi'an-Essen. Menschen betrachten Xi'an-Essen als scharf gewürzt. == Geschichte == Die ersten Hinweise auf eine kultivierte Xi'an-Küche tauchten auf, als die Xi'an dauerhafte Siedlungen errichteten. Davor zogen sie in nomadischen Familiengruppen umher und durchsuchten die Landschaft nach Nahrung, während sie sich gegenseitig vor Raubtieren beschützten. Die heiße, feuchte Umgebung ihrer Heimatwelt begünstigte die schnelle Zersetzung von potentiellen Nahrungsquellen. Nahrung mit reichem Mikrobiom wie Aas und verrottete Blätter machten den Großteil der frühen Xi'an Ernährung aus. Raubtiere hielten sie auf Trab. Erst als Ackerbau und Viehzucht entdeckt wurden, konnten die Familien langfristige Siedlungen errichten, die gegen natürliche Raubtiere geschützt waren und ihnen Zeit und Raum gaben, mit Techniken der Essenszubereitung zu experimentieren. Wichtige Merkmale der heutigen Xi'an-Küche entstanden bald. Bakterien, Schimmelpilze, Hefen und Gewürze, die das Essen mit intensiven Textureindrücken und robusten Aromen aufwerten, wurden gesucht und kultiviert. Gealterte Eier, die aus verlassenen ''s.āoth'' Nestern gesammelt wurden, wurden so beliebt, dass die Eidechse domestiziert wurde. Fleisch, das von Tieren geerntet wurde, die eines natürlichen Todes sterben durften, wurde unter wohlhabenden Familien berühmt, weil es zarter und geschmackvoller war als Fleisch von geschlachteten Tieren; diese Einstellung hält sich bis heute unter Xi'an-Köchen. Stark gewürztes Fleisch, das in der Sonne reift, bis es weich und scharf ist, und zusammen mit Streifen des Blattgemüses* nga.u'ii'yēl* serviert wird, wurde zu einem Lieblingsgericht. Die Entdeckung der Fermentierung revolutionierte die Ernährung in Xi'an. Pflanzen, die sie vorher nicht verdauen konnten, wie z.B. Getreide ''pai'pun'' und Hülsenfrüchte ''pai'lio'', wurden zu Grundnahrungsmitteln ihrer neuen Ernährung. Gefäße, die für die Fermentierung verwendet wurden, dienten als langfristige Nahrungsmittellager, die es den Familien ermöglichten, ihre Ressourcen zu horten und über die Gehöfte hinaus in staatsähnliche Mächte, die Häuser genannt wurden, zu expandieren. Die Nachfrage nach Gewürzen und anderen Nahrungsmittelzusätzen eröffnete Handelswege zwischen weit entfernten Orten. Als die Häuser weiter wuchsen, wuchs auch der Gaumen in Xi'an. == Geschmack und Textur == Jedes Xi'an-Gericht ist so konstruiert, dass es die Textur mit der Intensität des Geschmacks in Einklang bringt. 13 günstige Geschmäcker, 13 günstige Texturen und 13 ungünstige Eigenschaften wurden von Mitgliedern des Hauses Uai'i in ihrem Traktat ''Drei Blätter des Geschmacks'' identifiziert. Diese wurden in einem Text zusammengefasst und an Händler auf dem Weg zu anderen Häusern verkauft. Das Traktat hatte enormen Einfluss auf die Xi'an-Küche als Kunst. Auch heute noch ist das ideale ''y.iy'atin'tang'' (vielschichtiges) Gericht, das in dem Traktat beschrieben wird, das Endziel für Xi'an-Köche. == Fermentierung und Reifung == Die Fermentierung ist die Grundlage der Xi'an-Diät. Die Zutaten werden typischerweise in große Stücke geschnitten, dann gewürzt und in ein ''tyixa'yetui'' (Fermentationsgefäß) gegeben. Das Gefäß wird dann in das ''nyuntui'' (Fermentationskammer) gestellt, ein temperaturkontrollierter Raum mit tief gerillten Wänden, die mit Hefe-, Schimmel- und Bakterienkolonien geimpft sind. Diese ''tya e Yii'ua'' (Hausstämme), einzigartig für jedes Haus und streng bewacht, werden über Generationen kultiviert. Zu Beginn werden die Gefäße offen gelassen, um die Stämme in den Prozess einzuladen. Die Gefäße werden dann versiegelt, meist für Monate, bevor sie wieder geöffnet, in mundgerechte Stücke geschnitten, auf große Teller gelegt und neben anderen Mahlzeiten serviert werden, meist bei Raumtemperatur (30 C). Lebensmittel, die nicht fermentiert sind, werden durch Luftpökelung, Sonnenreifung, Trocknung, kontrollierte Fäulnis, die Zugabe von Mikroorganismen oder andere Methoden gereift. Wenn ein Gericht gut zubereitet wurde, könnte ein Xi'an sagen, dass es "richtig verrottet" ist. Ein fades Gericht könnte als "ohne Fäulnis" beschrieben werden. Dies gilt auch für Getränke. Ein beliebtes Getränk, ''chui.y'o'sui'', wird aus dem gealterten Blut verschiedener Tiere hergestellt und mit ergänzenden Essigen gemischt. Selbst gereinigtes Wasser würde in Xi'an als ungenießbar gelten; auf Xi'an-Welten wird das Trinkwasser mit Mineralien und verschiedenen Mikroorganismen für Gesundheit und Geschmack angereichert. == Gewürze == Die Xi'an essen nur ein paar Mal pro Woche. Gemeinsame Mahlzeiten werden als eine große Familienangelegenheit betrachtet. Selbst Xi'an, die alleine reisen, werden sich in Restaurants Tische mit Fremden teilen. In der Mitte eines gemeinsamen Tisches, der mit verschiedenen Gerichten gefüllt ist, findet man immer einen ''thauil'' (Gewürzteller), der mit Gewürzen und Dressings beladen ist, die dem Essen verschiedene günstige Geschmacksrichtungen verleihen, wie z.B. ''ki.s'a'' (ammoniakalisch; chemisch; bitter), ''ngi'pi'' (juckend; brummend; schmerzend), oder ''p.ūnt.a'' (alkoholisch, wärmend). Die Xi'an erleben keinen Rausch, wenn sie Alkohol konsumieren, und einige fortschrittlichere Xi'an-Gastronomen auf Oya III haben ihren Speisekarten von Menschen beeinflusste alkoholische Gewürze hinzugefügt. == Moderne Trends == Seit dem Tauwetter zwischen dem Vereinigten Reich der Erde und dem Xi'an-Reich haben die Xi'an begonnen, sich mit den Kochkünsten der Menschen zu beschäftigen. Gerichte wie Shiokara, Blauschimmelkäse und Lutefisk wurden von den Xi'an-Köchen vorbehaltlos angenommen. Kalt gebrühter Pu'er-Tee hat aufgrund seiner Ähnlichkeit mit ''hai'pe'', einem Getränk, das aus den Blättern eines tropischen Kiefernbaums im Sonnenlicht getränkt wird, Wellen geschlagen. Das Getränk Rotik ist unter abenteuerlich gesinnten Xi'anern ähnlich beliebt. Dies ist vor allem deshalb bemerkenswert, weil ''nginguichui'' (milchig; sahnig; wie Tiermilch) seit hunderten von ''Millennien'' als ungünstige Nahrungsqualität angesehen wird. Heißes und kaltes Essen, das in der Xi'an-Tradition ebenfalls schlecht angesehen ist, scheint sich jedoch kaum durchzusetzen.{{Quelle|url=https://robertsspaceindustries.com/galactapedia/article/V3qvm96LeA-xian-cuisine|title=Galactapedia Xi'an Cuisine|date=08.02.2021|access_date=02.01.2022|ref=true|ref_name=galactapedia}}<!-- -->[[Category:Galactapedia]][[Category:Xi'an]] [[Category:Essen und Trinken]]<!-- END-->
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Xi'an Food and Beverages |
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Tags | #xi'an cuisine | ||
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URL | https://robertsspaceindustries.com/galactapedia/article/V3qvm96LeA-xian-cuisine | ||
Verwandte Artikel |
House Uai'i
Xi'an |