Specialty Cuisine: Introduction to Chinese Cuisine PDF

LOOVERVILLE D. QUIÑO Instructor  LEADING REGIONAL CUISINES (CHINA) COOKING TECHNIQUES THE CHINESE PANTRY Introduction to Chinese Cuisine 10$ Asia  China China is geographically expansive and culturally diverse Every part of the country has its own uni...

LOOVERVILLE D. QUIÑO Instructor  LEADING REGIONAL CUISINES (CHINA) COOKING TECHNIQUES THE CHINESE PANTRY Introduction to Chinese Cuisine 10$ Asia  China China is geographically expansive and culturally diverse Every part of the country has its own unique culinary traditions and customs  Chinese Cuisine An ancient and inventive cuisine Known for its huge diversity and loved all over the world Buddhism, the predominant religion in China, developed a separate school of vegetarian cooking over the years  Chinese Cuisine Special ingredients like tofu skin were created to imitate meat products Arab traders imported pomegranate, exotic ingredients and cooking methods such as meat grilling Portuguese merchants introduced peanuts, chiles, and potatoes Seafaring traders brought prized sea cucumber and shark fin Chinese Cuisine China's Culinary Culture ⚬ GUANGDONG CUISINE | YUE OR CANTONESE ⚬ FUJIAN CUISINE |MIN ⚬ SICHUAN CUISINE |CHUAN ⚬ HUNAN CUISINE |XIANG ⚬ JIANGSU CUISINE |SU ⚬ ZHEJIANG CUISINE |ZHE  Chinese Cuisine 4 MAJOR REGIONAL CUISINE ⚬ Cantonese, centered on southern Guangdong province and Hong Kong ⚬ Sichuan, based on the cooking of this western province's two largest cities, Chengdu and Chongqing  Chinese Cuisine 4 MAJOR REGIONAL CUISINE ⚬ Hunan, the cooking of eastern China—Jiangsu, Zhejiang, and Shanghai ⚬ Beijing or “Northern” food, with its major inspiration from the coastal province of Shandong  Chinese Cuisine 4 MAJOR REGIONAL CUISINE ⚬ Some would add a fifth cuisine from the southeastern coastal province of Fujian  GUANGDONG CUISINE One of the most refined and celebrated cuisines in China Popular refrain pronounces that a good life is to “be born in Suzhou, dress in Hangzhou, dine in Guangzhou, and die in Liuzhou ⚬ referring to the many beauties in Suzhou, brilliant silk in Hangzhou, sumptuous food in Guangzhou, and durable camphor wood for coffins in Liuzhou  GUANGDONG CUISINE Guangdong cuisine takes advantage of abundant fresh local ingredients, which make it possible to create simple dishes that highlight their natural essence Guangdong dishes are often not very spicy  GUANGDONG CUISINE Steaming, quick stir-frying, barbecuing, braising, and soup making are several signature techniques  FUJIAN CUISINE The poster child of the Chinese philosophy yuan zhi yuan wei means “original juice, original taste Typical of the greater southern Chinese style of cooking and uses simple techniques and ingredients  FUJIAN CUISINE Soup making and steaming are very common techniques which are terrific ways to prepare fresh ingredients while highlighting their natural flavors  SICHUAN CUISINE Total opposite of the cuisine of the southern coast of China with its powerfully spicy ingredients Spicy heat and the numbing sensation of Sichuan cuisine, known as mala, can be utterly addictive  SICHUAN CUISINE Still influenced by the local minority’s foodways: a diet tending toward spiciness Spicy hot flavors come from Sichuan peppercorns and chiles introduced by Portuguese traders ⚬ These two spices became the signature taste of Sichuan  HUNAN CUISINE source of one of the better-known Chinese cuisines in the United States and around the world Hunan flavors are hot and sour from pickled chiles and pickled vegetables, made by letting brined fresh ingredients ferment naturally  JIANGSU CUISINE The primary heir of the original Yu cuisine, with ingredients and cooking techniques of the Central Plain civilization Cooking techniques of steaming, braising, and saucing, liu, are all part of Jiangsu customs  JIANGSU CUISINE In addition to common meats such as pork, chicken, and duck, river fish is one of the main protein sources Jiangsu harvests a wealth of produce and livestock, situated in some of the most fertile and productive farmlands of China  JIANGSU CUISINE Northeast Jiangsu excels in curing ham  ZHEJIANG CUISINE One of the branches of Huaiyang cuisine Cooking is similar to Jiangsu and Shanghai cooking Braising and liusaucing are two common cooking techniques, and river fish are plentiful  COOKING UTENSILS SPATULA Long-handled, shovel-shaped spatulas used primarily for tossing and stirring foods in the wok when stir-frying  COOKING UTENSILS LADLE Stainless-steel spoon, large, cup- shaped bowl and a long, hollow metal handle with a wood insert at the end  COOKING UTENSILS STRAINER ideal for lowering foods into hot liquids and removing them with confidence perfect for draining foods after removing them from stock or oil.  COOKING UTENSILS STEAMER most traditional is made of bamboo CLEAVER can be used for all of the cutting functions of a Western chef’s knife, including slicing, dicing, mincing, and cutting into julienne or matchsticks. The difference lies in shredding  COOKING UTENSILS CHOPSTICKS use bamboo chopsticks for cooking as they are perfect for mixing, for turning foods while deep-frying, or for loosening cooked foods  Ingredients CENTURY EGG Processed duck eggs covered with a paste of salt, tea leaves or an infusion of tea leaves, ground rice husks and a preservative left to cure for fifty-eight days OYSTER SAUCE Brings a depth of flavour to any dish it is added to and is very often used with vegetables, made by boiling large amounts of fresh oysters to arrive at a thickened  Ingredients HOISIN SAUCE Thick, sweetened sauce is made from cooked soybeans, garlic, sugar, and chiles FIVE-SPICE POWDER China’s “five-fragrance powder SESAME OIL Aromatic oil made from toasted sesame seeds  Ingredients SICHUAN PEPPERCORNS Emit a faint aroma of nutmeg, and impart a faint tingling sensation to the tongue. WONTON WRAPPERS pliable wrappers made from wheat flour FISH SAUCE Used to replace salt and to add a unique savoury taste to any dish  The Chinese Meal Rice is essential to a Chinese meal Foodstuff is divided into two general categories: ⚬ fan (cooked rice and staple grain dishes) ⚬ cai (cooked meat and vegetable dishes) A balanced mixture of grain and cooked dishes is the ideal of a Chinese meal  The Chinese Meal The grander the occasion, the more cooked dishes and less grain A good supply of fresh jasmine rice and dried egg noodles is a must Balance between the yin (cooling) and yang (heating) qualities of the foods served Food is both preventative and curative medicine deeply embedded in the Chinese psyche