Chinese II

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Chinese II
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We will learn

• 1. Chinese cuisine
• 2. Basic food name
• 3. Ordering your food in a restaurant

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CHINESE CUISINES
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Some facts

• Eight Great Traditions (????) Anhui, Cantonese,
  Fujian, Hunan, Jiangsu, Shandong, Sichuan, and
  Zhejiang.
• Cantonese, Sichuan, Shandong, and Huaiyang
  cuisine (combining Anhui, Jiangsu, and Zhejiang)
  as the Four Great Traditions (????).

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SHANDONG CUISINE (LU CÀI)
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Shandong Cuisine (Lu Cai)

• One of the oldest cuisines in China, with a
  history of 2,500 years.
• Originates from Confucius family banquette, then
  adopted by imperial kitchen.
• Lu cai has great influence in north China and has
  become the representative of North China cuisines

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Shandong Cuisine (Lu Cai)

• Specializes in seafood like prawns, sea cucumber,
  flounder
• Also emphasize on soup gravy
• Traditional luxury royal banquette

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SICHUAN CUISINE (CHUAN CÀI ??)
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Sichuan Cuisine (Chuan Cài)

• 2000 years of history but gained popularity all
  over China after 1980s
• Characterized in hot and numbing taste because
  using a lot of peppercorns and spices.
• Now it is one of the fastest growing cuisines in
  the world.
• Learn from other cuisines and cook in its own
  style.

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Sichuan Cuisine (Chuan Cài)

• Beef and fish are most popular
• Now making more and more seafood due to the
  influence of Cantonese food
• Most famous one is hot and spicy crab

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CANTONESE CUISINE (YUÈ CÀI ??)
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Cantonese Cuisine (Yuè Cài ??)

• Long ago, Guangdong has been the farthest end of
  China and lack of all support from the rulers
• Cantonese people ate what they could find
  locally. Wild animals, plants even insects.
• 18-19th century, immigrants spread over the world
  and set up many Cantonese restaurants. Nowadays,
  most Chinese restaurants overseas serve mainly
  Cantonese food.

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Cantonese Cuisine (Yuè Cài ??)

• Cantonese cuisine incorporates almost all edible
  meats, including organ meats, chicken feet, duck
  and duck tongues, snakes, and snails.
• Freshest and quality ingredients are crucial.
  Spices should be used in modest amounts to avoid
  overwhelming the flavors of the primary
  ingredients.
• Garlic, chives, ginger and coriander leaves are
  main spices.

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HUAIYANG CUISINE (HUÁIYÁNG CÀI???)
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Huaiyang Cuisine (Huáiyáng Cài???)

• Capital 1000 years ago, catering industry highly
  developed.
• Geographically, between south and north,
  combining various cooking styles.
• Strict selection of ingredients according to
  seasons.
• Used to be expensive and luxury.

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Huaiyang Cuisine (Huáiyáng Cài???)

• Sweet is the most prominent feature of Huaiyang
  Cuisine, nearly not spicy at all.
• Cutting of the material is the key factor for a
  good dish
• Pork, fresh water fish, and other aquatic
  creatures serve as the meat base to most dishes

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BASIC FOOD NAMES
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Vegetarian

• Rice
• Noodle
• Soup
• Vegetable
• Tea
• Salt
• Sugar
• Water

• mi fàn ??
• miàn tiáo ??
• tang ?
• shu cài ??
• chá ?
• yán ?
• táng ?
• shui ?

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Non vegetarian

• Ji ?
• Zhu ròu ??
• Níu ròu ??
• Yáng ròu ??
• Yú ?
• Pí jiu ??
• Hóng jiu ??

• Chicken
• Pork
• Beef
• Mutton/Lamb
• Fish
• Beer
• Red wine