Chinese Vs Mozambique

China
VS
Mozambique
Chinese Music
VS
Mozambican Music
History of Chinese Music
• Before beginning to compare the music of these two countries (China
and Mozambique), we will start by telling the history of Chinese Music.
• The use of stone sild and metal, in the construction of musical
instruments seems to be a peculiarity of Chinese civilization.
• The bianqing, 2 one of the oldest percussion instruments in Chinese
music, is made up of a set of suspended stones, shaped like a carpenter's
square, which are struck with an appropriate hammer.
• We also found instruments whose strings were made of silk. The oldest
instrument in this family and also the one with the most poetic
connotations is the guqin.
Chinese Instruments
Bianqing Guqin
History of Mozambican Music
• Traditional music of Mozambique has Bantu characteristics and Arab
influence, mainly in the northern area and, as such, it is usually created
to accompany social ceremonies, mainly in the form of dance.
• As the Chinese traditional instruments, Mozambican instruments are
also made of silk, wood and metal.
• We have instruments such as Bendi or Babiton, Chitende,
Chivoconvoco, Pankwé, Tchakare, Nhacatangali, Mutoriro,
Nkangala, Ngulula, Mpundu, Mbila, Masseve, Malimba, Makwilo,
M'lapa, Gocha, Chitata, Chiquitsi, Tambores de Tufo, Xirupe,
Chipendane, Timbila.
Mozambican Instruments
Batuque Gocha
Instruments
China Mozambique
• Pipa – made of wood and strings • Timbila – made of wood and silk.
Rhythm
China Mozambique
• The Chinese rythym is more • The mozambican rythym is more
calm and less noisy, we can say agressive because most of them
that are relaxing. were created during the colonial
time.
• https://www.youtube.com/watc
h?v=BJWZVoAd750
• https://youtu.be/V4G0-EqvvLM
• https://www.youtube.com/watc
h?v=EWXR3GSWieU • https://youtu.be/tWWEcLECBlc
Chinese Dish
VS
Mozambican Dish
Chinese Dish
• The main characteristic of Chinese cuisine is the contrast of colors,
aromas and flavors of each dish, a tradition based on yin and yan: the
opposite poles complement each other. It is common to see a mixture
of sweet and savory, spicy and sour, hot and cold dishes, etc.
• For the Chinese, the color, aroma and flavor of food are of equal
importance. Therefore, specific ingredients are used, such as leeks,
ginger and pepper, which give a very pleasant aroma to the dishes,
which are also very colorful.
• As we can see the chinese dishes
are full of different textures and
color making an excellent
combination.
Techiniques of Chinese food -Frying
• Frying Vegetables: usually use a casserole or a deep, round frying pan, frying the vegetables cut
into strips or small cubes, with little oil. You must always stir because cooking is very fast;
• Superficial Frying: This is a slower frying method than in the case of vegetables. If you use the
casserole or frying pan with more oil and moderate heat;
• Deep Frying: This type of frying is the same that is used in the West, to obtain crunchy foods,
putting it in very hot oil. The process is often repeated twice in the same oil to make them more
crunchy;
• Paper Frying: Small pieces of meat and fish line up and then wrap in cellophane, forming small
packets which are then fried until tender. They are served wrapped in cellophane, which is opened
and discarded by the taster using toothpicks.
• Modern Chinese cuisine can be
separated using two different
schools of food. “Four Schools”
refer to the cooking traditions of
Shandong, Su, Cnatonese and
Sitchuan, while the four additional
cuisines developed in the territories
of Hunan, Fujian, Anhui and
Zhejiang. They all produce
incredible variety of food based on
rice, noodles, wheat, soybeans,
herbs, seasonings and vegetables.
Mozambican dishes
• Traditional cuisine continues to preserve the ways of cooking handed down from a distant
past. The main dishes are: n’tsoro rice, sorghum, mele, nakuwo (corn), djampa (corn rice).
Sauces such as chestnut curry, fish tokosadu, meat, chicken, mwalaku ofumariya (smoked
chicken), roast chicken, nimino (fish dish mixed with sweet potato or cassava), nikhotonkoro
(dish of cowpea mixed with sweet potato or cassava), mathapa siri-siri (curry prepared from
an herb that predominates in coastal regions), ntikwa (cassava leaf curry), pumpkin jam,
maheu (fermented corn or rice drink).
• Of these dishes, the only ones that are typically Nahara are chestnut curries and crab crab
matapa. The rest only differ in the way they are made and in the quantity and quality of spices
added to the dish. It should be noted that the great coexistence of the Nahara with peoples
from different regions of the world, specifically from Europe and Asia, brought new loans to
cuisine that added new flavors to local dishes. These are loans: Guardamungo, black pepper,
bay leaves, cloves, massala (spice mix), raja (spice mix), piripiri, coriander, etc.
• Mozambican people enjoy a lot
of sea dishes, in everysingle
region.
• The dish beside is called Matapa,
with rice and salad.
• Many of mozambicans enjoy
salad in every dish.
• Matapa is a leaf and while
cooking we use coconut.
THE END!!!
Chelsea Benvinda Fumo Levi

202024402010
Nanjing Tech University
Civil Engineering

Chinese Vs Mozambique

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Chelsea Benvinda Fumo Levi

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