Global Café shares Chinese culture through food

The Chinese American Student Organization (CASO) co-hosted the final Global Café of the semester March 31 at the Florida State University Center for Global Engagement. (Seamus Toner, FSU Center for Global Engagement)

The aroma of traditional Chinese cooking filled the air as more than 200 people enjoyed the final Global Café of the semester March 31 at the Florida State University Center for Global Engagement. The event was co-hosted by the Chinese American Student Organization (CASO).

Global Café is a student-centered program designed to increase awareness and appreciation of the various cultures on our campus. It serves as a fundraiser for student organizations who volunteer their time to help prepare, cook and serve the food.

“Global Café is an opportunity to spend a culturally enriching lunch hour eating food, listening to music and meeting students from the featured culture,” said Cindy Green, director of the Center for Global Engagement. “CASO crafted an authentic menu to provide a cultural experience for the Florida State community.”

For $10, attendees received a plate of char siu pork or tofu, scallion pancakes, stir-fried bok choy, egg tarts and lychee fruit tea.

Jesse O’Reilly, professional chef and building manager for the Global and Multicultural Engagement Building, works closely with students to develop international menus that represent their cultural heritage, are cost effective, and are relatively easy to prepare and serve to 200 people.”

“My goal is to channel their passion to share and excitement for their cultural foods into a culinary experience that you would otherwise not find in Tallahassee,” he said.

Terrence Dao, a senior majoring in cell molecular neuroscience and president of CASO, helped create the menu and prepare the food. He said the meal was nostalgic, reminding him of his mom’s homemade char siu and grandma’s stir-fried bok choy.

“I don’t cook at all, so it was interesting to see the process,” he said. “It came out very true to how I had it in the past in my childhood and was very personal to me.”

Yukee Wang, a senior majoring in interior architecture and design and vice president of CASO, said the group steered away from Chinese American dishes and focused on more traditional offerings.

“Food is a very important part of Chinese culture, so this is a great way for people to come together and learn about our culture,” Wang said.

Char Siu Pork or Tofu

Char siu originated in Guangdong, part of the Cantonese region of China and means “fork roasted.” The characteristic red color comes from red yeast rice when made traditionally, and honey or other sweeteners are used for the glaze. The primary seasoning in char siu is five-spice powder, a blend of five or more spices used in Chinese cooking that typically includes star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds. (Seamus Toner, FSU Center for Global Engagement)

Stir-Fried Bok Choy

Bok choy is a winter-hardy type of Chinese cabbage frequently used in cooking. It has a flavor between spinach and water chestnuts but is slightly sweeter, and the green leaves have a stronger flavor than the white bulb. Bok choy is typically cooked in two to three minutes by steaming, stir-frying or simmering in water. (Seamus Toner, FSU Center for Global Engagement)

Scallion Pancakes

Cong you bing, or “scallion pancake,” is a Chinese savory, unleavened flatbread folded with oil and minced scallions. Unlike Western pancakes, they’re made from dough instead of batter. (Seamus Toner, FSU Center for Global Engagement)

Egg Tarts

The egg tart is a custard tart derived from the English custard tart and the Portuguese pastel de nata. It consists of an outer pastry crust filled with egg custard. The egg tart also originated in the Guangdong province of China. (Seamus Toner, FSU Center for Global Engagement)

Lychee Fruit Tea

Lychee is a tropical tree native to South China that has been cultivated there since the 11th century. The lychee tree bears small, fleshy, sweet fruits that are covered in a pink-red and roughly textured inedible rind. Lychee fruit can be eaten on its own or blended into cocktails, juices, smoothies or desserts. (Seamus Toner, FSU Center for Global Engagement)

International and multicultural groups interested in hosting a Global Café in Fall 2023 should email cge-programs@fsu.edu for more information.

For more information about the Center for Global Engagement and Global Café, visit cge.fsu.edu. To learn more about CASO, visit nolecentral.dsa.fsu.edu/organization/caso.

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