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Beyond Kung Pao Chicken
“The Eight Great Cuisines”
中国八大名菜Confucius Institute At Texas A&M University 得克萨斯州 A&M大学孔子学院
What 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 A&M University 得克萨斯州 A&M大学孔子学院
What Chinese Think
Confucius Institute At Texas A&M University 得克萨斯州 A&M大学孔子学院
Food is culture
Americanscomfort
necessity
indulgence
convenient
individual
homogeneous
Chinesecomfort
life
medicine
crafted
shared
diverse
Confucius Institute At Texas A&M University 得克萨斯州 A&M大学孔子学院
Food and Geography
Confucius Institute At Texas A&M University 得克萨斯州 A&M大学孔子学院
The 8 Great Cuisines:• Shandong• Jiangsu• Zhejiang• Cantonese• Fujian• Sichuan• Hunan• Anhui
Shandong 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 A&M University 得克萨斯州 A&M大学孔子学院
Jiangsu 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 A&M University 得克萨斯州 A&M大学孔子学院
Zhejiang 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 A&M University 得克萨斯州 A&M大学孔子学院
Cantonese 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 A&M University 得克萨斯州 A&M大学孔子学院
Fujian 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 A&M University 得克萨斯州 A&M大学孔子学院
Sichuan 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 A&M University 得克萨斯州 A&M大学孔子学院
Hunan 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 A&M University 得克萨斯州 A&M大学孔子学院
Anhui 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 A&M University 得克萨斯州 A&M大学孔子学院
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