In the spirit of International Honey Day this Saturday I wanted to talk about the history of honey and how it plays into Chinese culture.

Talking about bees and honey in history must always include Ancient Egypt and Ancient China. But starting from the very beginning of times, we must say that bees are actually one of the oldest forms of animal life, since Neolithic Age, preceding humans on Earth by 10 to 20 million years. When they appeared, humans did whatever the other animals were doing at the time, meaning, stole the bees’ honey to feed themselves. Homo Sapiens and honey were together since the Stone Age.

As the centuries went on honey was considered an important medicinal remedy as shown in their writings dating from about 2000 BC. As with India, honey also occupied an important place in Chinese culture, another great eastern civilization. Honey is mentioned in the Shi Jing, or Classic of Poetry, an important book of Chinese theology written in the 6th century BCE. According to Ancient Chinese medicine, honey is a major component to earth, one of the five basic elements, and acts on the stomach and spleen meridians of the human body.

According to Chinese medicine, honey has a balanced character (neither Yin nor Yang) and acts according to the principles of the Earth element, entering the lung, spleen and large intestine channels. (as mentioned by earlier writings). During the Xin Dynasty, around 220BC, a book of Chinese medicine says: “Those who often take honey can keep fit, honey can cure indigestion, it can be used in medicaments to bind other ingredients together.”

Need your Honey fix today? Try out our Honey Glazed Shrimp. Doctors orders!

China is a large continent which boarders and in close proximity to other countries. Just as we’ve learned from previous blog posts there are different cooking styles/flavors from other regions of China. This also spreads over to the different influences that China has picked up on countries that are close by such as Mongolia and Indonesia.

Let's start with Mongolia. This country is sandwiched between China and Russia, both very large and in charge countries with their own complicated history to Mongolia but this didn't mean they wouldn't be influential. Since this is a landlocked country on a rocky, mountainous terrain they are not able to produce a lot of vegetables or spices limiting them to a meat and dairy based diet. A lot of the Mongolian people raise their own animals and have created several dishes such as mutton and even have their own version of a dumpling called Buuz. Even though Mongolian cuisine primarily consists of meat it is still influential showcasing how even when you are limited you can still make amazing food

Now on to Indonesia. The flavors in this country, since way more south of Mongolia and China, create a whole different palette. Their food consist of a lot of flavor and spices that really give your food a kick and a more complex flavor. Bali curry typically consist of meat that is cooked in a curry paste that is combined of several different spices to give it a unique flavor. This then is boiled in coconut milk and a variety of vegetables can be added such as potatoes, green beans, and carrots. As you can tell these dishes are both different but similar stemming from the concept of using what is around them where they live.

Even though these two countries are very far apart they still have a common thread of food. Sure, their flavors may be drastically different but there is a reason why Windchimes has both on their menu. These two countries are important cultural influences to China whether you realize it or not. We live in an age where these different flavors be carried out in all parts of the world. With the ever expanding food scene we are able to give people not only a taste of China but other places like Mongolia and Indonesia.  There are so many cultural influences on food and that’s what makes it so magical. We are able to bring so much of ourselves and interests into it and share it with the people who are curious to try it. So, why not be that person and come in and try our Mongolian Style cooking and Bali Curry. I know you won’t be disappointed!

Ever wonder where wasabi comes from? It seems like the bright green blob squeezed out of a tube was just always like that, a course paste. But was it? And where does it actually come from?

Wasabi is a plant of the  Brassicaceae family, which also includes horseradish and mustard. This makes sense because it has that very intense, up front flavor right as it enters your mouth. The plant that is comes from looks very odd. It has leaves and a very large looking root. But that root is actually the stem to the leaves of the plant and where the wasabi comes from. Yeah, I know that it doesn’t seem like that large, coarse root could contain a bright green paste but it does you just have to know how to get it. When making wasabi you have to use a special metal grater called a oroshigane. This grinds the stem very finely creating the course, green paste that you know as wasabi.

Traditionally it comes from Japan and is known for being used alongside sushi, though there are other ways to use it. At Windchimes our chief has used this spicy paste to kick up the flavors of some food such as tuna and shrimp. The Wasabi Shrimp dish starts off very flavorful and you don’t taste the wasabi right away. Then like a cat stalking a mouse it slowly creeps up on and then pounces on your taste buds. Wasabi provides a fun food experience giving your mouth a different sensation of flavors and spice. Who knew that this stem could pack such a punch and give our food a flavor we didn’t know we needed.

Winter is a time for us all to get hunkered down in the comfort and warmth of our home. We tend to eat dishes that warm us up and make us feel full and happy. With spring just around the corner lets celebrate the dishes that will energize and excite us for the upcoming weeks of spring.

The edamame bean is a immature soybean that comes from a pod, much like peas but are a bit different. The name itself literally means "steam bean" in Japanese. It's most commonly found in East Asia cuisines and is usually boiled or steamed and severed with salt. The earliest documentation of the bean dates back to 1275 in Japan where a monk wrote about the small treat. Next in 1406 during the Ming dynasty in China, edamame were eaten during the outbreaks of famine and were part of the survival. Not only is it a tasty treat but it also contains energy, protein, and fiber along with various amino acids. The bean also helps promote a healthy digestion system which connects to it being a great source of fiber. Edamame can not only help promote a healthy diet but it’s also a good source of Vietnams and iron.

It's a light, refreshing appetizer that is a great way to start off your meal at any restaurant. So, if you are looking to get your body in tune with nature and ready to spring forward why not start your meal at Windchimes with some yummy edamame!

The Lion Dance was so much fun. Look how beautiful the Lion Costumes are! The Chinese New Year happens in February. Mark your calendars for next year so you wont miss it!
#WindchimesChinese, #LionDance, #ChineseNewYear, #BestColumbusChinese

It's true, Valentine's Day is on its way and we want to make it easy for you!  Reserve a table for this special evening and let us serve you a delicious experience.  The Windchimes is a great choice as we offer a truly exquisite experience.  Plus, we have a full bar, a great wine and sake selection, and our food is colorful, authentic, and delicious.  

Reserve a table to ay and you will feel so good and ready for that special day for that special someone.

We love Fridays at the Windchimes but we may love lunchtime even more!  The middle of the day is such an important part of the day, because it is at this special time, that we get to choose how the rest of our day is going to be.  Are we going to love it?  Are we going to hate it?  Are we going to ignore it?  At the Windchimes we like to go the loving route and have created a great an atmosphere for friends and families to come together and enjoy this special part of the day.  We nourish the soul and the body through great food.  Our suggestion for today is the MANGO Chicken.  This is a delightful dish that consists of perfectly battered fried chicken interspersed with fresh mango on a bed of rice.  A simple side salad with a miso dressing compliments this dish perfectly.  mmmmm. YUMMY YUM YUM  Lunch is served from 11-4

Have you met Windchime's rooster Lenny?  He is quite the character. Very savvy, very funny, and sometimes a little odd. Keep you eyes peeled for more exciting news from Lenny. Check out his appearance in this video where we capture some of Lenny's ninja moves.

THE ART OF WINDCHIMES! AUTHENTIC CUISINE

Windchimes Chinese Restaurant. Join us for authentic Chinese in an elegant restaurant atmosphere.  Our flavors our exquisite using only the finest ingredients.  We create magic with our bold flavors and our finely crafted spices! We offer a full service bar, a lunch menu, event rental, and carry out. We are located in Dublin, Ohio.

It's that time of the season when we yearn for warm comforting food that not only fills our bellies but is also healthy and nutritious.  The House Sizzling Noodle is a fantastic cold weather dish and an amazing show of sizzle, crackles, and steam as it is brought out in a piping hot, cast iron skillet where the vegetables and meats finish cooking right in front of you.  The House Sizzling noodle is a medley of vegetables and chicken, beef, and shrimp laid over a bed of fried rice noodles.  The brown sauce is a a perfect blend of spices to create a balanced, delicious, and comforting food.   It's not only appetizing but an experience.  I suggest trying the House Sizzling Noodle on your next visit to Windchimes and experience this tasty dish.