Chinese Cuisines

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Chinese Cuisines

• Sunny

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• 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.

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Features 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.

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The 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.

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The 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.

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The 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(??).

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• 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.

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Unit 4

• Text A
• Chinese Food

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Para.1

• The importance of fan and cai in China.

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Para2.

• The dichotomy between fan and cai shows how
  the principles of balance and harmony, Yin and
  Yang, are applied in everyday life.

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Para.3

• 1. Four schools of Chinese cuisine.
• 2. Reasons.
• Geographical and climatic differences, historical
  and cultural circumstances.

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Four 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.

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Yue 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.

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• 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.

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• 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.

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Dragon Duel Tiger(???)(?,?,?),
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Chuan 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.

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• 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.

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Twice cooked Pork(???),
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Mapo Bean Curd
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Lu 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.

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• 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.

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• 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..

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Yellow River Carp(??)
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Bejing 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.

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Beijing roast duck
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Huaiyang 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.

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• 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.

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• The famous dishes
• Stewed Meatballs(?????), sweet and sour Mandarin
  Fish(????), Beggars Chicken(????) and etc.

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Stewed Meatballs(?????),
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beggars Chicken(???)
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Medicinal 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.

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• 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.

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• 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.

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• 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.

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Vegetarian 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.

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• 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.

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Some 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.

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zhangcha 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 .

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gongbao 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,

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Mapo 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.

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Snacks

• 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

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laitangyuan ( ??? ) 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.

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Dandan 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.

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Fuqifeipian (????) 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.

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Sichuan 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.

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• 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.

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• 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.