Chinese Cuisine PDF

Chapter 9. Life of the Chinese People 中国人的生活 ——Chinese Dietary Culture 中国的饮食文化  Teaching Contents 1. Introduction on eight regional cuisines 2. The typical special snacks in China 3. Festival Eating Habits 4. Chinese table manners  Introduction...

Chapter 9. Life of the Chinese People 中国人的生活 ——Chinese Dietary Culture 中国的饮食文化  Teaching Contents 1. Introduction on eight regional cuisines 2. The typical special snacks in China 3. Festival Eating Habits 4. Chinese table manners  Introduction Geographical distribution 分布 Eight cuisines Delicacy 饮食特色 Fairytale 历史典故 Notable dishes 名菜 Conclusion Man sees food as the first priority 民以食为天 eat no rice but is of the finest quality, nor meat but is finely minced ------ Confucius 食不厌精，烩不厌细——孔子  Main Characteristics ： Different foods in different seasons 四 季有别 Pay attention to aesthetic feeling 讲究 美感 Pay attention to interest 注重情趣 Combination of food and medicine 食医 结合 A variety of flavor 风味多样  Foods in different seasons 四季有别 Summer : cold and dressed with sauce 凉拌 Winter ： stewed dishes 炖煮菜 aesthetic feeling 美感 色– color 香 -- flavor 味– taste 形– shape 意– meaning aesthetic feeling 美感 The interest of Chinese food culture 注重情趣 The interest can be reflected in : Color ， smell and taste Name The way to taste 品味方式 The rhythm of the meal 进餐节奏 Entertainment in the meal 娱乐穿插 The interest of Chinese food culture 注重情趣 Dongpo pork Stewed pork ball in brown sauce 东坡肉 红烧狮子头 Combination of food and medicine 食医结合 Medicine and food have the same origin. 医食同源. Herbal cuisine 药膳 A variety of flavor 风味多样 选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor A variety of flavor 风味多样 vast territory and abundant 地大物博 Rice in south and flour in north 南米北面 A variety of flavor 风味多样 The Top Eight Cuisine 八大菜系 Hui Cuisine 徽菜 Cantonese Cuisine 粤菜 Min Cuisine 闽菜 Xiang Cuisine 湘菜 Su Cuisine 苏菜 Lu Cuisine 鲁菜 Chuan Cuisine 川菜 Zhe Cuisine 浙菜 Grand Eight Categories of Chinese cuisines 1.鲁 Lu (Shandong province) heavy in taste and color 2.粤 Yue (Guangdong province) light food, tender and refreshing taste 3.川 Chuan (Sichuan province) very spicy and hot 4.苏 Su (Jiangsu province) careful selection of materials, the timing of cooking, and controlling of the heat 5.闽 Min (Fujian) fresh and cool 6.浙 Zhe (Zhejiang) freshness, tenderness, softness 7.湘 Xiang (Hunan) 8.徽 Hui (Anhui) boil, steamed, stew food for long time with small fire. Chinese food can be roughly divided into eight regional cuisines ： 徽菜即安徽风味，一百年前曾蜚声全中国，据说当年的徽菜馆排 场相当大，一色的红木家具透着富甲一方的豪气。但在现代餐饮 业的激烈竞争中，徽菜却悄然没落了，如果不是到黄山旅游，外 地人已很难品尝到正宗的徽菜。安徽地处华东腹地，气候温和雨 量适中，四季分明，粮、油、蔬、果品质优良；皖南山区和大别 山区盛产茶叶、竹笋、香菇、木耳、板栗、山药、石鸡、甲鱼等。 其境内的长江、淮河流域和巢湖地区又是中国淡水鱼的重要产区， 水产丰富，为徽菜的形成和发展提供了良好的物质基础。 Hui Cuisine refers to Anhui Cuisine, which w as famed throughout China a hundred years ago, and, as the story goes, the restaurants of Anhui at that time were large, with the unifor m rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, an d, if one does not travel to the Yellow Mountain, it is now difficult to taste the authentic Anhui Cuisi ne elsewhere. Anhui has a mild climate and moderate rainfall and four distinct seasons as well as high-quality grains, oil, vegetables and fr uit. The mountainous areas of south Anhui a nd the Dabieshan Hui Cuisine 徽菜 Distribution: Anhui province Delicacy : Good at steaming and stewing Use local ingredients Good use of heat control Cook natural dishes Hui Cuisine 徽菜 Notable dishes 火腿炖甲鱼 红烧果子狸 黄山炖鸽 问政山笋 臭鳜鱼 Hui Cuisine 徽菜 Notable dish Stewed civet cats 红烧果子狸 Tastes: salty sweet Fairytale ： 雪天牛尾狸，沙地马蹄鳖——梅圣俞 Buddha Jumps Over the Wall 佛跳墙 Min cuisine 闽 菜 Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province. Min cuisine 闽 菜 Delicacy : light but flavorful( 清鲜 ) Soft and tender( 软嫩 ) Umami( 鲜味 ) Retaining the original flavor of the main ingredients instead of masking them. Min cuisine 闽 菜 Notable dish 佛跳墙 鸡汤氽海蚌 淡糟香螺片 荔枝肉 醉糟鸡  Min cuisine 闽 One of the most famous 菜 dishes in Fujian cuisine is ver t he W all dha Jumps O “Buddha Jumps Over the Bud Wall”, a complex dish making use of many ingredients, including shark‘s fin( 鱼翅 ), sea cucumber( 海参 ), abalone( 鲍鱼 ), and Shaoxing wine. Contains over 30 ingredients. Shandong cuisine ： is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China. Origin ： Spring and Autumn Period(770- 221BC) Range ： Qi and Lu. （齐国、鲁国） Famous person ： Yi Ya （齐桓公的宠臣易 牙） Confucius （孔子） Classify ： Eastern Shandong and Jinan dishes. （胶东菜系、济南菜系） Influence ： Foundational （基 础） school in Chinese cuisine. Majority （多数） of the culinary （厨房） styles in China. Beijing, Tianjin and the northeastern regions. Northern Chinese households' meals Cuisine feature Ingredients ： Maize( 玉米 ) PeanutsGrains （谷 物） Staple vegetables Vinegar （醋） 咸鲜为主，突出本味 Taste characteristics 以“爆”见长，注重火 Salty, Fresh, Original 功 Stir fried, Fire power 精于制汤，注重用汤 Soup, Seafood 烹制海鲜，独到之处 Plentiful and 丰满实惠、风格大气 substantial Sweat and sour carp ： is one of the classic Han dishes in Shandong Province, belongs to the lu cuisine. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid. 糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁 菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。 Nutrition ： Carp: High protein digestion and absorption rate of 96% Essential minerals, vitamin A and vitamin D Fat more than unsaturated fatty acids, Reduce cholesterol （胆固 醇） Prevent （动脉硬化）， arteriosclerosis Coronary （冠状动脉） ， Heart disease Sichuan cuisine ： is a style of Chinese cuisine originating from Sichuan province in southwestern China. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style. Sichuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichu an cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also nev er fail to accompany, producing typical exciting tastes. Beside s, garlic, ginger and fermented soybean are also used in the co oking process. Wild vegetables and animals are usually chosen as ingredients, while frying, f rying without oil, pickling and braising are applied as basic c ooking techniques. Cuisine feature ： Bold flavours Pungency （刺激） Spiciness （香辣） Garlic （蒜） Sichuan pepper ( 花椒 ) Peanuts Sesame paste （芝麻 酱） , Ginger （生姜） Use of hot and numbing flavor ( 麻辣味型 ) is a typical element of Sichuan cooking. Husband and wife’s lung slice ？ Pork Lungs in Chili Sauce 夫妻肺片  Dry-Braised Mandarin Fish （干烧桂鱼） Mapo Tofu 麻婆豆腐  Jiangsu Cuisine 江苏菜 also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. 江苏菜，又叫淮阳菜，流行于在淮阳 湖下流。以水产作为主要原料，注重 原料的鲜味。其雕刻技术十分珍贵， 其中瓜雕尤其著名。 Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland. 淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感 而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。 Jiangsu cuisine ： is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. Jiangsu cuisine consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. Cuisine feature ： Soft, but not to the point of mushy or falling apart. Near the sea which gives them fish and water. Selection of ingredients according to the seasons Emphasis on the matching colour and shape of each dish and using soup to improve flavour. Which cuisine ？  Cantonese Cuisine 粤菜 Cantonese cuisine comes fro m Guangdong province in sou thern.Its prominence outside China is due to the great numb ers of early emigrants from Gu angdong. Cantonese chefs are highly sought （十分抢手） aft er throughout China. Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong Key Words （ Canton ） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. 博大精深 ingredient 广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许 是国外最广泛的中国地方菜系。 食材 profound invariety Cantonese are known to have an adventurous palate, able to eat 饮食特色 central plain many different kinds of meats and vegetables. In fact, people in 中原地区 Northern China often say that delicacy Cantonese people will eat 历史典故 anything that flies except fertile airplanes, anything that moves on fairytale 肥沃的 the ground except trains, and anything that moves in the water school 水产品 except boats. aquatic 流派 中国北方人常说，广东人吃天上飞 的，除了飞机；地上爬的，除了火 车；水里游的，除了船儿。  Delicacy Quality and taste:Based from light.It varies with seasons, pursuit of color, flavor and taste, shape. Geographical advantages: Guangdong is located in the subtropical zone （亚热带） , rich in natural resources.So Guangdong's diet has always been unique.  Delicacy Ingredients:all kinds of domestic poultry( 家禽 ), fish and seafood, mountain games( 野味 ) Cooking methods: steami ng and stir frying being th e most favoured due to th eir convenience and rapidi ty.  Traditional dishes Sweet potato soup 番禺糖水 Braised abalone 焖鲍鱼 Roast suckling pig 烤乳猪 Little pan rice 煲仔饭 Lou mei 卤味 Char siu 叉烧 Beef chow fun 干炒牛河  Xiang Cuisine 湘菜 Hunan cuisine, also known as Xiang cuisine It is well known for its hot spicy flavour, fres h aroma and deep colour. Due to the high agricultural output of the regi on, ingredients( 食材 ) for Hunan dishes are many and varied.  Xiang Cuisine Origin:The Warring States Period Development:As early as the Warring States period, the people's diet life is quite rich and colorful. In Qin and Han Dynasties, Hunan‘s diet culture,from the materials, cooking methods to the flavor,gradually formed a more complete system.  Delicacy Taste: especially like hot and sour. Because of the warm and humid climate, many people like eating pepper to dispel dampness( 祛湿 ). Cooking methods:stewing, Stir frying, steaming and wax  Xiang Cuisine Hunan cuisine is known for being dry hot ( 干 辣 ) or purely hot, as opposed to Sichuan cui sine, to which it is often compared. Sichuan c uisine is known for its distinctive mala. beer duck Spicy and hot pot shrimp  Famous Dishes In Hunan Mao‘s braised pork 毛氏红烧肉 Shredded pork with vegetables 农家小炒肉 Changsha-style rice vermicelli 长沙米粉 Steamed fish head in chili sauce 剁椒蒸魚頭  Which cuisine ？ West Lake Fish in Vinegar Dongpo Pork  Zhe Cuisine 浙江菜 Zhe cuisine is derived from the native cookin g styles of Zhejiang province in China. Food prepared in the Zhejiang style is not greasy （油腻的） , having instead a fresh and soft fl avor with a mellow fragrance.  Zhe Cuisine Geographical advantages: Zhejiang is near the East China Sea, the climat e is temperate, the water and land transportatio n is convenient Resource advantages:fertile （肥沃的） land, ri ch grains, fruits and vegetables, very rich in aq uatic （水产品） resources; Southwest rich delicacies of game, and provide rich raw materials for cooking.  Delicacy Ingredients: be particular about the variety of raw material and season raw material require specialty,fresh and tender Cooking methods: stewing, steaming, burnin g, stir-frying  Zhe Cuisine Culture Many dishes are full of beautiful legends in Z hejiang,which make their full of cultural color. Song Sao Yugeng Longjing shrimp  Four schools Hangzhou cuisine Ningbo cuisine Shaoxing cuisine Wenzhou cuisine  Conclusion Q:What are the top eight cuisine? Hui Cuisine Cantonese Cuisine Min Cuisine Hunan Cuisine Su Cuisine Lu Cuisine Chuan Cuisine Zhe Cuisine  Conclusion Q:What are the main features of Chinese food culture? Different foods in different seasons Pay attention toaesthetic feeling Pay attention to interest Combination of food and medicine A variety of flavor and taste  Conclusion Q:Do you know which cuisine has fairytale? West Lake Fish in Vinegar 西湖醋鱼 Mao‘s braised pork 毛氏红烧肉 Dongpo Pork 东坡肉 Song Sao Yugeng 宋嫂鱼羹 Longjing shrimp 龙井虾仁 Beggars Chicken 叫花鸡 The typical special snacks in China 1.Beijing Roast Duck (Quanjude) 2.Tianjin Goubuli (go believe) Stuffed Bun 3.Lanzhou Beef Noodles 4.Chongqing Spicy Hot Pot 5.Shanxi Cold Noodle 6.Yunnan Rice Noodle 7. Shandong Pancake 8. Wuhan hot-and-dry Noodle  Conclusion Q:" 民以食为天 "How to speak in English? Man sees food as the first priority Q:Can you talk about some cuisines in your hometown?  Festival eating habits Key Words Since ancient times, all Chinese ethnic groups like to 博大精深 ingredient combine food with festivals, and are very particular abou t what 食材 to eat in the festival. Duringprofound invariety the festivals, they org anized appropriate eating activities to strengthen kinship 饮食特色 ties, central showed their best wishes and pursuit of plain hope, and commemorate the ancestors. 中原地区 delicacy 历史典故 fertile fairytale 肥沃的 school 水产品 aquatic 流派 Spring Festival Key Words 博大精深 ingredient 食材 profound invariety 饮食特色 central plain 中原地区 delicacy Wonton Dumplings 馄饨 历史典故 fertile fairytale 肥沃的 school 水产品 aquatic 流派 Fish New Year cake  Dumplings Key Words Nowadays, Jiaozi is a very common food in the north part of China.When the Chinese new year comes, almost every Chinese family will eat ingredient jiaozi, because the 博大精深 pronunciation of jiaozi can express a very good meaning, Wonton/huntun 食材 profound which both means the happy invariety get-together of family members and connection of the new year and the past old year. 饮食特色 central plain Jiaozi can be made into many shapes, the stuffs inside are also various. Ways to cookdelicacy Jiaozi are also diverse: 中原地区 deeply-fry, boil ,steam,etc 历史典故 fertile baozi fairytale 肥沃的 school 水产品 aquatic 流派 jiaozi Lantern festival and Mid Autumn Festival Key Words 博大精深 ingredient 食材 profound invariety 饮食特色 central plain 中原地区 delicacy 历史典故 rice glue ball /sweet dumplin moon fertile cake g 元宵 fairytale 肥沃的 The round shape indicates reunite and happiness, school and p eople水产品 eat them to denote union, harmony and happiness fo r the流派 family. 圆形表示团聚和快乐 , 人们吃它们表示团圆 aquatic , 和谐和幸福的家庭。 Dragon Boat Festival 端午节 Key Words 博大精深 ingredient People eat rice dumpling profound t invariety 食材 Cold Food Festival o show their deep memory o 饮食特色 f Qu Yuan central plain 人们吃粽子来显示他们的深 中原地区 刻的纪念屈原 delicacy 历史典故 fertile On that day only cold food is fairytale 肥沃的 served to commemorate our a ncestors 为了纪念我们的祖先 school 水产品 在那一天只吃冷的食物。 aquatic 流派  Birthday Celebration Key Words Long noodle is the symbol of longevity in ingredient 博大精深 China, so that youngsters or seniors all will h ave a bowl of Long Life Noodle ininvariety profound the expecta 食材 tion of a healthy life. In Hang Zhou, people wil 饮食特色 l put some noodle into thecentral Star of plain Longevity fr om his own bowl, which means increase bles 中原地区 sings and longevity( 添福添寿） delicacy 历史典故 fertile fairytale 肥沃的 school 水产品 aquatic 流派 Birthday peach es  Key Words 博大精深 ingredient 食材 profound invariety 饮食特色 central plain Chinese 中原地区 Table Manners delicacy 历史典故 中国的餐桌礼仪 fertile fairytale 肥沃的 school 水产品 aquatic 流派 1. 让客人和长辈先吃每一道菜 Key Words let the elder people and the customer eat first 博大精深 ingredient 2. 不要用筷子敲碗 食材 profound invariety don't use the chopsticks hit the bowl 饮食特色 3. 不要将手伸到饭桌对面夹菜 central plain don't reach to get the food on the opposite side 中原地区 delicacy 4. 等大家到齐了，才开始吃 历史典故 fertile don't eat until everyone is there fairytale 肥沃的 5. 为主人的长寿、健康、成功干杯 school 水产品 wish for the people who host the dinner aquatic 流派 In China, as with any culture, there are rules and customs that Key Words surround what is appropriate and what is not when dining, whet her it is in a restaurant or in someone’s home. Learning the app 博大精深 ingredient ropriate way to act and what to say will not only help you feel lik e a native, but will also make those around profound invariety you more comfortab 食材 le, and able to focus on you, instead of your interesting eating h abits. 饮食特色 central plain 中原地区 同其他国家文化一样，在中国，无论是 delicacy 在餐馆还是在家，用餐时也有很多禁忌。 历史典故 适当了解一些中国的餐桌礼仪，不仅能 fertile 让你更加入乡随俗，融入其中，而且能 fairytale 肥沃的 让别人注意到你，而不是你特别的用餐 习惯。 school 水产品 aquatic 流派  That’s a part about Chinese eating custom.In Key Words fact, because of different in nationalities, belief s, customs, there are still many things can be e 博大精深 xplored, such as very interesting stories, legen ingredient ds and symbolisms. As part of Chinese food c profound invariety 食材 ulture, the custom reflects the our cultural valu es ​and tradition religion and other aspects. 饮食特色 central plain 我们只是部分介绍了中国的饮食习惯。事实上 , 由 于不同的民族 中原地区, 信仰 , 习俗 , 仍有很多事情可以探索 delicacy , 比如非常有趣的故事 , 传说和研究。作为中国饮食 历史典故 文化的一部分 , 自定义反映了人们的文化价值观和 fertile 传统意义上的审美情趣 , 宗教和其他方面。 fairytale 肥沃的 school 水产品 aquatic 流派 Thank you !