Title: Chinese Cuisines
1Chinese Cuisines
2- Chinese cuisine, a crystallization of the
civilization and wisdom of all Chinese
nationalities, is a gem in the nations cultural
treasury. The vastness of Chinese geography and
history created the varieties of Chinese cuisine.
Thus, China gains the highest reputation in the
world for its culinary culture, and is known as
the three major culinary kingdoms together with
France and Turkey.
3Features of Chinese Culinary Arts
- The choice of raw materials and ingredients(??)
- Chinese cuisines stress the choice of raw
materials and auxiliary(??) materials. In
different seasons, there will be different
ingredients and seasonings(??). Beef, mutton, and
mustard(??) for summer and preserved(???) food
and pepper for winter.
4The use of seasonings
- The feature of seasoning in Chinese cooking lies
in the variety of condiments and the proper use
of them. According to the ancient theories about
seasoning, the harmonious proportion of the five
tastes (sweet, sour, bitter, pungent(??) and
salty) could produce the best flavor.
5The basic seasonings with the five flavors are as
follows
- Sweet--- molasses(??), honey, sucrose(??),
saccharin(??) and maltose(???), etc. - Sour--- vinegar and ginger, lemon acid, tomato
sauce, etc. - Bitter--- dried orange peel, etc.
- Hot--- pepper(???), mustard(??), onion,
chilli(???), wild pepper(???) and curry
powder(???) etc. - Salty--- salt, soy, fermented soya beans(???),
etc.
6The making of cuisines
- The cooking of cuisines mostly involves cutting,
temperature, the cooking techniques and the
protective treatment of raw materials. - Cutting--- dicing(?????), shredding(????),
mashing(??), slicing(????), or cutting into
strips(?), pieces(?), cubes(???) etc. are the
cutting methods often used in cooking. - The time and temperature tender, medium( ???),
overdone(???) or just done to a turn(??).
7- Cooking techniques frying(?), dry-fry(??),
deep-frying(??), baking(??), broiling(?),
simmering(?), steaming(?), stewing(?),
decocting(?), braising(?), boiling(?),
quick-boiling(?) and so on. - the protective treatments Rolling in starch(??),
dipping in batter(????) and pouring starchy(???)
sauce over the dish are the protective treatments
of raw materials in the process of cooking.
8Unit 4
9Para.1
- The importance of fan and cai in China.
10Para2.
- The dichotomy between fan and cai shows how
the principles of balance and harmony, Yin and
Yang, are applied in everyday life.
11Para.3
- 1. Four schools of Chinese cuisine.
- 2. Reasons.
- Geographical and climatic differences, historical
and cultural circumstances.
12Four Major Cuisines in China
- Chinese cuisine can be broken into four major
regional categories Yue Cuisine (the Cantonese
Dishes), Chuan Cuisine (Sichuan Dishes), Lu
Cuisine (Shandong Dishes), and Huaiyang Cuisine.
13Yue Cuisine Guangdong( Cantonese) Dishes
- It composed of Cantonese, Chaozhou and Dongjing
cuisine. It comes from Guangzhou and uses a great
variety of vegetables prepared with a minimum
amount of cooking time and an exact degree of
heat so that their fresh, tender taste, as well
as their vitamine, are preserved.
14- The main ingredients of the dishes fresh water
fish, seafood, birds, etc. - The major condiments(???)
- oyster sauce, fruit juice, fermented soy bean
sauce, fish sauce, lard, sugar and vinegar, salad
oil, etc. - Cooking techniques stir-frying, simmering,
decocting(?), stewing, or steaming, and never let
the dishes overcooked. Stir-frying is the most
favored method of cooking, closely followed by
steaming.
15- The famous dishes
- Dragon Duel Tiger(???), Steamed Bass(????), Shark
Fin Soup (???), Thick Soup of Snake (???), Crisp
Spring pigeon(????), Fresh Shrimp Meat in
oil(?????), and etc.
16Dragon Duel Tiger(???)(?,?,?),
17Chuan Cuisine
- The heavily spicy and peppery taste, invariably a
part of this cooking method, leave one with a
vivid impression. Sichuan Cuisine is
Characteristically sour, sweet, peppery, spicy,
bitter, fragrant, and salty. - The raw materials of a Sichuan dish
- wild edible herbs, and the meat of domestic
animals and birds.
18- The major condiments(???)
- Pepper and Chinese prickly as are always in
accompaniment, garlic, ginger and fermented
soybean are also used in the cooking process. - The cooking techniques
- Sautéing (?), stir-frying(????) without stewing,
dry braising(?), PAO(?), Hui(??). - The famous dishes
- young chicken with hot pepper, Gongbao Chicken in
chilli sauce, Mapo Bean Curd, Twice cooked
Pork(???), Tea Smoked Duck(???), Cabbage in
Boiling Water.
19Twice cooked Pork(???),
20Mapo Bean Curd
21Lu Cuisine--- Shandong and Beijing cuisine
- The Shandong Cuisine is famous for its wide
selection of materials, cooking methods, and
seafood. Known for its taste, aroma, color and
shape. - The raw materials
- domestic animals and birds , seafood and
vegetables.
22- The major condiments(???)
- A small amount of oil and mild spices are used,
together with the major seasonings as shallots
and ginger. - The materials cooking techniques
- BAO (quick frying), LIU (quick frying with corn
flour), PA ( stew braising) ,roasting and
boiling, using sugar to make fruit, and
crystallizing with honey.
23- The famous Shandong dishes---- Braised Abalone
with Shells(???), Fried Sea Cucumber with
Fistulous Onion, and Fragrant Calamus in Milk
Soup, Yellow River Carp in sweet and Sour Sauce
(??????), Birds Nest Soup(???), Dezhou Braised
Chicken (????) and etc..
24Yellow River Carp(??)
25Bejing cooking
- Bejing cooking is characterized by its
exquisite(???) selection of materials, fine
cutting, and pure seasonings. It is rich, but not
greasy(???) (????), light, but not skimpy(??).
Skilled in preparing delicacies of every kind,
there are no less than thirty-cooking methods
employed. More prominent(????) are roasting,
quick-fry, stir-fry(?), sauteing(?) with thick
gravy(??), and braising(?). The best known
specialities(??) ---- Beijing roast duck.
26Beijing roast duck
27Huaiyang Cuisine Shanghai Cuisine and Jiangzhe
Cuisine. (Yangzhou, Zhenjiang and Huaian)
- They are characterized by the strictness in
material selection, the emphasis of cleanliness
and freshness of its ingredients, as well as the
fine workmanship in cutting, matching, cooking,
and arranging. Lightness, freshness, sweetness,
and mildness of taste are the features of these
dishes, and special attention is paid to
retaining the ingredient of natural juices and
flavors.
28- The main ingredient
- seafood, fish and shrimps, vegetables.
- The cooking techniques
- stewing, simmering and braising. Its carving
techniques are delicate, vivid, the melon carving
technique is especially well known.
29- The famous dishes
- Stewed Meatballs(?????), sweet and sour Mandarin
Fish(????), Beggars Chicken(????) and etc.
30Stewed Meatballs(?????),
31beggars Chicken(???)
32Medicinal food and vegetarian food according to
different beliefs or demands.
- Medicinal food As old Chinese sayings such as
it is better to depend on food than on tonics
for nutrients than on medicines. Many foodstuffs
not only contain nutrients needed by the body,
but are also useful for preventing or curing
diseases.
33- Chinese medicinal food, also known as
dietotherapy (????) , combines foodstuffs with
certain kinds of traditional medicine. Turning
bitter medicine into delicious dishes, such
dietotherapy can both appease(??) hunger and
prevent or cure diseases. Under ordinary
circumstances, dietotherapy can also help promote
health if taken over a long period. The most
common medicinal foods in the Chinese diet
include lotus seed porridge, eight-treasure rice
budding, three-delicacy soup.
34- There are many varieties of medicinal food in
China. They include various dishes, soups,
drinks, porridges and pastries. Dietotherapy is
administered in accordance with the constitution
of each individual, the nature of his ailment,
the change of seasons and his preference for and
reaction to different foods.
35- Based on the principle of syndrome
differentiation followed in traditional Chinese
medicine, the most fundamental aspect of
medicinal food is to improve the body's
resistance and strengthen its immunity function.
With lifestyle improvements, progress in cooking
techniques and the study of new foods that have
therapeutic potential, medicinal food will play
an even greater role in promoting health in China
as well as the rest of the world.
36Vegetarian food
- It has been an important food in the Chinese
culture for a long time. It has been a popular
choice of food since the Song dynasty and was
developed further in the Ming and Qing dynasties.
There are three types of schools -- Monastery
vegetarian food, court vegetarian food and folk
vegetarian food. The main characteristics of this
type of food is to be uniquely cooked and
healthy.
37- The main ingredients are green leafy vegetables,
fruits, mushrooms and bean curd products.
Vegetable oil is usually a condiment, as it is
not only delicious and nutritious, it also helps
the digestion process and prevents cancer.
Although lots of vegetarian dishes get the names
with meat" , "fish" like "Braised Vegetarian
Meat", "Vegetarian Shrimps", they do not contain
real fish, meat, chicken, just processed and
cooked to look and taste like the real things.
38Some well-known Sichuan dishes are described
below
- guoba roupian(????) Guoba refers to the crispy
bits of rice that get stuck to the bottom of the
rice pot. Guoba is put on a hot plate in stack,
and then a service person proceeds to baptize the
rice with piping hot soup. The dish erupts in
fireworks when the steam and sizzle has cleared,
leaving the mirage on the table. Delicious! Soupy
additions are meat and vegetables, which soften
the rice to a crunchy texture.
39zhangcha yazi (????)
- Sichuan Duck Smoked with Camellia and Camphor
Leaves. Local ducks are soaked in glutinous rice
juice mixed with salt, Chinese prickly ash, and
peppers. Then the soaked ducks are removed out of
the juice. They are smoked with camellia and
camphor leaves until the ducks' skin become
brown. The final step is to steam or deeply fry
the brown ducks, which smell good and taste
tender .
40gongbao jiding (????)
- Spicy Chicken Fried with Peanuts. It is a
well-known dish, which is served by almost all
the local restaurants. The main ingredients
consist of chicken chest meat, dry peppercorns
and peanuts. A cook puts the chest meat in diced
size, peppercorns and other necessary ingredients
into hot oil to fry. As the dish is ready,
peanuts are added. It is said that a man whose
name was Ding Gongbao (???) from Guizhou province
invented this dish. When he served as a governor
of Sichuan Province during the Qing Dynasty, his
cook often cooked the fried chicken with dry red
pepper. Ding enjoyed this dish very much and he
worked with his cook to further improve the
quality of the dish, Finally the recipe of the
dish was widely spread in Sichuan and local
people named the dish after Ding Gongbao,
41Mapo Doufu
- Mapo refers to a lady with a pockmarked face.
Doufu means bean-curd. Mapo Doufu is one of the
common dishes in Sichuan, characterized by the
use of many spices an liberal application of
pimiento and hot red peppers. Mapo Doufu is a
small square of bean curd, with garlic, minced
beef, salted soybean, all prepared in a chilly
sauce. It is said that a salted soybean, all
prepared in a chilly sauce. It is said that a
lady with a pockmarked face set up shop with her
husband near a bridge in Chengdu a century ago.
The lady served itinerant peddlers and boatmen
with her red-hot stew bean-curd when they passed
by. Gradually her customers named her bean-curd
as Mapo Bean-Curd.
42Snacks
- Sichuan cuisine includes a number of famous snack
dishes, specialties originated from xiao chi or
finger food. The snack dishes cost you next to
nothing. The offerings run through the whole
vocabulary. A few of the more renowned snack
dishes are listed here below
43laitangyuan ( ??? ) Lai Rice- Dumpling
- This dish was invented in 1894 by a vendor whose
name was Lai Yuanxin (???). Lai started off as a
street stall vendor, and his rice dumpling had a
delicate visual appeal and tasted sweet. Later,
Lai set up his own shop and local people named
the rice dumpling after Lai. Traditionally four
dumplings are in a soup with a side dish of
sesame sauce. Each dumpling has a different sweet
stuffing inside and it should be dipped in the
sugar sesame sauce before devouring.
44Dandan mian (???)
- It is a kind of hot-spiced noodles in soup
favored with a sauce containing dried shrimp,
shredded preserved vegetables, peanuts, sesame
seeds, chili oil, vinegar and garlic. Dandan
refers to shoulder poles. In the earliest time a
noodle peddler shouldered his pole with two
baskets at the either side while walking along
streets. The baskets contained his noodles and
sauce. He sold his noodles for the convenience of
passers-by. His noodles cost almost nothing and
gradually local people called it Dandan Noodle.
45Fuqifeipian (????) Slices of Beef and Assorted
Entrails of Oxen
- Fuqi refers to a husband and his wife. It is said
that a husband and his wife, whose name was Guo
Chaohua (???) invented this dish. People named it
Husband and Wife' s Slices of Beef and Assorted
Entrails of Oxen. Usually Sichuan chefs slice
cooked beef and some oxen entrails, and place
them on a plate. Then they add numbingly spicy
sauce to the beef and entrails on the plate.
46Sichuan Hotpot
- It is said that the hotpot originated in
Chongqing city. In 1920s, there were several oxen
slaughterhouses located in the northern side of
the Yangtse River in Chongqing. The
slaughterhouses often sold Oxen entrails in cheap
price to vendors who owned stalls near the river
ferry. The vendors cleaned the entrails and cut
them into small pieces before putting them into
pots to stew with hot pepper and other sauce. The
vendors sold the stewed entrails in soup to
boatmen, laborers and peddlers. It was cheap and
tasty. However, the sliced oxen entrails in soup
could only be eaten while it is hot.
47- As weather changed and wind blew from the river,
the soup soon became cool and the entrails didn't
taste good. Later, some boatmen set up a big wok
full of hot, spiced oil. They skewed sliced
entrails and eat them hot as the entrails were
ready in the wok. This way of hotpot eating
gradually spread far and wide in Sichuan
Province, and at the present time, it has been
introduced into main restaurants as an important
part of Sichuan cuisine. - In Chengdu there are many sidewalk hotpot
operations and exquisite hotpot restaurants. In
the center of the table stands a big wok full of
hot, spiced oil or hot rich soup alluring
passers-by to sit down. Around the wok are placed
a dozen plates of paper-thin slices of raw meat
and other ingredients, and the customers pick up
skewers of raw ingredients and make a do-it-
yourself.
48- Like other Sichuan food not all of the hotpot is
spicy-hot, with skewered food making your
forehead drip or tongue searing. The development
of the particular hotpot cuisine has been toned
down for tourists with other flavorings such as
sour vegetables and fish sauce, mutton soup, beer
and duck flavor and hot pepper chicken soup. In
winter or summer the skewered items tend to be
almost the same with a variety of meat, seafood
and rich vegetables.