dungan food: 2 posts

Today I would like to introduce you to a fascinating blog called Asian Markets of Philadelphia. Written by David Dettmann, it’s a treasure trove of articles about Asian food, with forays into whatever catches David’s interest at the moment. Since he’s a musician, scholar and  speaker of an impressive number of languages, his interests are wide ranging. Having found his blog a couple of years ago, I became a fan and I now follow David on Instagram and Twitter as well. Wherever he posts, he always sparks my curiosity and inspires new projects, from replicating Uyghur bread at home to planting Korean mint (also known as pinnä پىننە in Uyghur.)

If you are interested in food culture, you will find David’s articles as compelling as I did. He shares more than recipes; there is always an in-depth explanation about the dish’s origins and the context in which it is eaten. Besides providing his version of a particular preparation, he will often include several other sources. Not only does it help me learn more techniques, it is also a great way to discover other great blogs and YouTube channels. As for the blog’s name, it covers different food markets in the Philadelphia area, so if you’re based in PA, you have a terrific guide to the local shops.
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Last weekend I had a cooking class with Zulfiya Ma Tian Yu of Dungan Food. Zulfiya lives in Bishkek, Kyrgystan, but we managed to overcome the Bishkek-Brussels distance by a combination of video and WhatsApp. Thanks to  modern technology, I’ve learned the basics of this ancient cuisine. The Dungans are a community of Muslims of Arab-Chinese descent living in Central Asia, mostly in Kyrgyzstan and Kazakhstan. Originating from Western China, where the Dungans are known as Hui, this community has a distinctive identity, amalgamating various cultural influences. Its cuisine is likewise diverse, vibrant–and different from the cuisines of their immediate neighbors.

Imagine the sophisticated seasonings of Persian cuisine, intricate Chinese techniques and the robust Central Asian palette–and you get an idea of what Dungan food is like. There are noodle dishes served with an array of dozens of salads and sauces, dumplings filled with lamb and pumpkin, and paper-thin crepes for wrapping stir-fries of garlic chives and pepper. Each meal is served with plenty of vegetables, and everything is cooked just enough to enhance the natural flavors.

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