The dish that will be introduced in this project is called noodle with ring oil eel paste. I chose this dish because it contains a strong and deep connection to my family background, friendship, and my personal gastronomical preferences.

Having a dad with an origin from the southern part of China, specifically the Jiangsu province, I have been given a handful of opportunities to experience southern traditions. Ever since the arrival of the annual Chinese New Year celebration, my dad has made me a bowl of ring oil eel paste with immeasurable pride. According to my dad, it is his dad, also my grandfather, who taught him how to prepare the dish and it is regarded as part of the tradition for one with expertise to convey how it should be cooked in practice. However, since I spent most of my time in northern China, Beijing, my experience with southern culture was marginal and limited. I was somehow reluctant to learn the cooking process, but I have always enjoyed the delicacy and fulfillment this dish presented. Years passed by, and coincidently, I went to Suzhou, a city in Jiangsu province, for high school. I met my best friend Shana, a local Suzhou resident, who appears to be able to make ring oil eel paste. Though her style of cooking doesn’t exactly resemble my father’s recipe, the taste in general brought back an abundance of childhood memories. To be heartedly honest, high school was tough. Multiple times of mental breakdowns occurred and the support I received from school was as inconspicuous as it possibly could be. Shana’s ring oil eel paste became a powerful ‘tool’ that inspired relief. Not to say that I am in the habit of stress eating, but the sweetness and smoothness of the eel paste instantly made my day. Somehow exaggerated, but how I was able to get through college application and testing seasons may only be attributed to this dish. Taking this course provided a wonderful opportunity to not only appreciate but also pass on the southern tradition I was otherwise unable to achieve in my early years. In addition, I believe happiness should be shared among friends and family. To return the favor, I have always dreamt that I could make this dish one day to be praised by people I love, and now I am finally able to realize this wish.

In explaining ring oil eel paste, as its title suggests, Eel is its most prominent ingredient. According to Chinese traditional medicine, eel’s health value is comparable to ginseng, an herbal prescription that cures high blood pressure, cardiovascular diseases, and neural and cerebral dysfunction. In addition, ginseng is also able to facilitate digestion, urination, mucus coughing, and reproduction. Eels ripen and mature in a warmer environment, so summer season is the best time for selling this dish. Ring oil eel paste can be served on multiple occasions. from serious business and diplomatic rendezvous, to everyday lunch and dinner. Although lacking in branding, this dish is always the dealbreaker on the table, as it shows the host’s hospitality and is a very appreciated gesture among people. My emotional tie with my best friend Shana and my dad cannot be complete without ring oil eel paste.

The dish has a rich historical background and, surprisingly, its origin is not from Jiangsu province. Instead, it comes from the nearby city of Shanghai. Around the 1800s, Shanghai became one of the major port cities in East Asia and it soon attracted domestic and global business attention. Culinary prosperity from all parts of China plunged into Shanghai, but the Shanghainese were frustrated during the process of coming up with a local, representative dish. Ring oil eel paste is made by a red braising technique that was quite prevalent in local restaurants, but was not given enough appreciation during that time. This hidden gem was later found by chefs who managed to incorporate the technique in the eel making process with an additional dressing of hot oil that enhances its richness and texture. Since eel is a highly valued ingredient, as compared to pork and beef, this red braised oiled eel soon made its way into mainstream society and various versions of cooking styles has spread among neighboring regions, including the Jiangsu province. I felt a bit regretful not having growing up in the south as this dish is so popular and iconic that it is a shame I wasn’t able to prepare and tell the history. Although critiques are made against the dish, as people from other regions at times can’t bear the oil and the sweetness, it is what sets this dish apart from other well-known culinary systems. Because it is so independent but also tasty, I finally came to understand why my dad and my lineage took such great pride in ring oil eel paste.

All in all, it was a great success for a first trial, and I am very grateful for the help I received from Shana and my dad. It is one of my lifelong highlights, and I take pride in sharing the final product, bringing happiness to my friends. This project broadened my view on the culinary culture of my tradition, as I gained a deeper understanding of the unseen values of what is presented at the table.