Title: Beyond Kung Pao Chicken
1Beyond Kung Pao Chicken
- The Eight Great Cuisines
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2What Americans Believe
- Chop Suey, Eggroll, Kung Pao, Mongolian Beef,
Sweet Sour, Egg Drop Soup, Fried Rice, Lo Mein,
Shrimp with Lobster Sauce, Fortune Cookie, etc.
Confucius Institute At Texas AM University
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3What Chinese Think
Confucius Institute At Texas AM University
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4Food is culture
- Americans
- comfort
- necessity
- indulgence
- convenient
- individual
- homogeneous
- Chinese
- comfort
- life
- medicine
- crafted
- shared
- diverse
Confucius Institute At Texas AM University
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5Food and Geography
- The 8 Great Cuisines
- Shandong
- Jiangsu
- Zhejiang
- Cantonese
- Fujian
- Sichuan
- Hunan
- Anhui
Confucius Institute At Texas AM University
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6Shandong Cuisine
- earliest regional cuisine in China, dating back
to the Spring Autumn Dynasty ( 500 B.C.) - became an icon of Northern cuisine after the
Song Dynasty - had great influence on Beijing Tianjin
cuisines, which are the basis of the royal
cuisine - characteristics light uses a wide range of
cooking methods lots of soups and seafood - examples roast duck, deep fried meatballs,
steamed tofu, braised whole abalone
Confucius Institute At Texas AM University
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7Jiangsu Cuisine
- home of fish and rice
- home to Nanking, the South capital melting pot
of different regional cuisines - characteristics refined look, light in flavor,
uses a lot of seafood, sophisticated use of
sugar, slow-cook - examples meat balls with bak choy, eight
treasure rice, sweet and sour fish
Confucius Institute At Texas AM University
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8Zhejiang Cuisine
- similar to Jiangsu cuisine
- delicate and pure
- famous for tea and wine
- characteristics elegant, light, fresh, emphasize
true flavor of food - examples shrimp with green tea, shark fin and
ham soup, fish with vinegar
Confucius Institute At Texas AM University
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9Cantonese Cuisine
- international influence from Southeast Asia,
Europe and the U.S., as well as other regions in
China - wide range of ingredients very seasonal
- well known for its dim sum
- characteristics fresh, extensive use of stir-fry
and steaming, innovative - examples barbeque pork wrapped in rice noodle,
stir-fry shrimps, birds nest in sweet coconut
soup
Confucius Institute At Texas AM University
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10Fujian Cuisine
- fusion of North-South cuisines
- famous for its soups and vegetarian dishes
- characteristics lots of seafood, strong flavors,
fresh ingredients, emphasis on knife skills - examples chrysanthemum fish, whole chicken
steamed in spiced gao liang liquor, stir-fry
clams
Confucius Institute At Texas AM University
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11Sichuan Cuisine
- another early regional cuisine, developed around
the Qin Dynasty ( 200 B.C.) - further developed during the civil war and
endorsed by a lot of famous writers at that
time - well known for its spicy hot pot
- characteristics extensive use of spices,
- examples twice cooked pork, paper hot pot, extra
thin beef
Confucius Institute At Texas AM University
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12Hunan Cuisine
- abundant natural resources fish, cattle,
agriculture - well known for snacks street food
- characteristics tart and spicy, extensive use of
pickles, slow-cook in broth - examples stuffed chili peppers, very spicy
shrimps, steamed fish in bamboo
Confucius Institute At Texas AM University
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13Anhui Cuisine
- treasures of the mountain and the sea
- food as medicine
- characteristics extensive use of steaming and
smoking, emphasis of original flavor, use of
charcoal slow-cook and smoking - examples fish in grape juice, smoked duck,
steamed bamboo shoots in broth
Confucius Institute At Texas AM University
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