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LOGO Chinese Chinese Culinary Culinary Culture Culture Unit 4

LOGO Chinese Culinary Culinary Culture Culture Unit 4

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Page 1: LOGO Chinese Culinary Culinary Culture Culture Unit 4

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ChineseChinese

CulinaryCulinary

CultureCulture

Unit 4

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Contents

1. 1. The features of Chinese FoodThe features of Chinese Food 中国饮食特点中国饮食特点

2. 2. Eight Regional CuisinesEight Regional Cuisines 中国八大菜系中国八大菜系

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The features of Chinese FoodThe features of Chinese Food

Appealing Color, Aroma, and TasteColor, Aroma, and TasteVersatile Cooking MethodsVersatile Cooking MethodsA variety of Seasonings(A variety of Seasonings( 调味品调味品 ))Balanced Balanced Yin-yangYin-yang Principle PrincipleNutritional and Medicinal FunctionNutritional and Medicinal Function

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The features of Chinese FoodThe features of Chinese Food

Color, Aroma, and TasteColor, Aroma, and Taste Color Color refers not only to the beautiful color refers not only to the beautiful color

of the food, but also to the layout and of the food, but also to the layout and design. design.

Aroma Aroma refers to the fragrant and appetizing refers to the fragrant and appetizing smell of the dishes served on the table smell of the dishes served on the table before eating. before eating.

TasteTaste is not only associated with tasting the is not only associated with tasting the food itself, but also with the appreciation of food itself, but also with the appreciation of seasonings and texture.seasonings and texture.

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The features of Chinese FoodThe features of Chinese Food

Cooking MethodsCooking Methods Time and temperature play an important role Time and temperature play an important role

in cooking. in cooking. They include boiling (They include boiling ( 煮煮 ), stewing (), stewing ( 煲煲 // 炖炖 ), ),

braising (braising ( 烧烧 // 焖焖 // 烩烩 ), frying (), frying ( 煎煎 ), stir-frying ), stir-frying (( 炒炒 ),), quick-frying (quick-frying ( 爆爆 ), deep-frying (), deep-frying ( 炸炸 ), ), frying and simmering (frying and simmering ( 扒扒 ), saut), sautééing (ing ( 快煎快煎 ), ), simmering (simmering ( 煨煨 ), smoking (), smoking ( 熏熏 ), roasting or ), roasting or barbecuing (barbecuing ( 烤烤 ), baking (), baking ( 烘烘 ), steaming (), steaming ( 蒸蒸 ) ) and scalding (and scalding ( 白灼白灼 ).).

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The features of Chinese Food The features of Chinese Food 5-35-3

Seasonings(Seasonings( 调味品调味品 )) Taste mainly depends on the seasonings. Taste mainly depends on the seasonings. There are many tastes—salty (salt, soy There are many tastes—salty (salt, soy

sauce), sweet (sugar, honey), sour sauce), sweet (sugar, honey), sour (vinegar), pungent((vinegar), pungent( 辛辣辛辣 )) (chili, ginger, (chili, ginger, scallion scallion 葱葱 ), fragrant (sesame oil), fragrant (sesame oil 香油香油 , , coriander coriander 香菜香菜 , wine), prickled (, wine), prickled ( 麻的麻的 ) ) (prickly ash (prickly ash 花椒花椒 ) and tangy (monosodium ) and tangy (monosodium glutamate or MSG glutamate or MSG 味精味精 ) and bitter (dried ) and bitter (dried tangerine tangerine 陈皮陈皮 , bitter apricot kernel , bitter apricot kernel 苦杏苦杏仁仁 ).).

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The features of Chinese Food The features of Chinese Food 5-45-4

Yin-yangYin-yang Principle Principle Each food has its own characteristics of Each food has its own characteristics of yinyin

or or yangyang. . YinYin foods are thin, cooling and low foods are thin, cooling and low in calories. in calories. YangYang foods are rich, spicy, foods are rich, spicy, warming and high in calories. Boiling food warming and high in calories. Boiling food makes them makes them yinyin; frying them makes them ; frying them makes them yangyang..

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The features of Chinese Food The features of Chinese Food 5-55-5

Medicinal FunctionMedicinal Function In China, people contend that a food tonic In China, people contend that a food tonic

(( 食补食补 ) is much better than a medicine in ) is much better than a medicine in fortifying one's health. fortifying one's health.

Based on traditional Chinese herbal Based on traditional Chinese herbal medicine practice, medicinal cuisine medicine practice, medicinal cuisine combines strictly processed traditional combines strictly processed traditional Chinese medicine with traditional culinary Chinese medicine with traditional culinary (( 烹饪的烹饪的 ) materials to produce delicious ) materials to produce delicious food with health-restoring qualities.food with health-restoring qualities.

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Eight Regional CuisinesEight Regional Cuisines

Foods vary from north to south. Tastes Foods vary from north to south. Tastes also differ regionally because of the also differ regionally because of the climatic differences. One popular summary climatic differences. One popular summary of Chinese food is “sweet in the south, of Chinese food is “sweet in the south, salty in the north, spicy in the east and salty in the north, spicy in the east and sour in the west”(sour in the west”( 南甜南甜、、北咸北咸、东辣、西酸、东辣、西酸 ). ).

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Eight Regional CuisinesEight Regional Cuisines

Shandong CuisineShandong Cuisine 山东菜系山东菜系 (( 鲁菜鲁菜 ))Sichuan CuisineSichuan Cuisine 四川菜系四川菜系 (( 川菜川菜 ))Guangdong CuisineGuangdong Cuisine 广东菜系广东菜系 (( 粤菜粤菜 ))Fujian CuisineFujian Cuisine 福建菜系福建菜系 (( 闽菜闽菜 ))Jiangsu CuisineJiangsu Cuisine 淮扬菜系淮扬菜系 (( 苏菜苏菜 ))Zhejiang CuisineZhejiang Cuisine 浙江菜系浙江菜系 (( 浙菜浙菜 ))Hunan CuisineHunan Cuisine 湖南菜系湖南菜系 (( 湘菜湘菜 ))Hunan CuisineHunan Cuisine 安徽菜系安徽菜系 (( 徽菜徽菜 ))

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Eight Regional CuisinesCuisines :

Shandong (鲁) Sichuan ( 川 ) Cantonese (粤) Hunan (湘) Jiangsu (苏) Zhejiang (浙) Fujian (闽) Anhui (徽)

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Shandong Cuisine (Lu Cai)Shandong Cuisine (Lu Cai)

Shandong Cuisine, Shandong Cuisine, also known as Lu Cai, is also known as Lu Cai, is famous for its qualities of freshness, clear famous for its qualities of freshness, clear colors, dedication to fragrance and pure tastes.colors, dedication to fragrance and pure tastes.

One of the oldest cuisines in China, with a history of 2,500 years.

Originates from Confucius’ family banquette, then adopted by imperial kitchen.

Lu cai has great influence in north China and has become the representative of North China cuisines.

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Representative dishes of Shandong CuisineShandong Cuisine

Sweet potato in Hot Toffee 拔丝地瓜

stir-fried kidney 爆炒腰花

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Representative dishes of Shandong CuisineShandong Cuisine

Braised shrimp 油焖基围虾

Braised intestine

九转大肠

Sweet and sour cabbage

醋溜白菜

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Sichuan Cuisine (ChuSichuan Cuisine (Chuaan Cn Caai)i)

Sichuan Cuisine, Sichuan Cuisine, also known as Chuan also known as Chuan Cai, is famous for its many flavors, Cai, is famous for its many flavors, especially for its hot and pungent especially for its hot and pungent flavoring.flavoring. Almost every dish has its Almost every dish has its own unique taste.own unique taste.

It has 2000 years of history but gained popularity all over China after 1980’s

Learn from other cuisines and cook in its own style.

Characterized in hot and numbing taste because using a lot of peppercorns and spices.

Now it is one of the fastest growing cuisines in the world.

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Representative dishes of Sichuan Cuisine Sichuan Cuisine :

twice-cooked pork slices with hot sauce 回锅肉

Sliced Beef and Ox Tripe in Chili Sauce 夫妻肺片

Stri-fried chicken with chili sauce and peanuts 宫保鸡丁

Bean Sauce Tofu 麻婆豆腐

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LOGOSichuan cuisine

Sichuan cuisine

Kung Pao Chicken

宫保鸡丁( Spicy Diced Chicken with Peanuts)

Boiled ducks Curd 毛血旺

Boiled fish

水煮鱼

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Cantonese Cuisine (YuCantonese Cuisine (Yuee C Caai)i)

Guangdong CuisineGuangdong Cuisine is known as Yue Cai is known as Yue Cai (( 粤菜粤菜 ). Tasting clean, light, crisp). Tasting clean, light, crisp (嫩) (嫩) and fresh. It usually has fowl (and fresh. It usually has fowl ( 家禽家禽 ) and ) and other meats to produce its unique other meats to produce its unique dishes. dishes.

Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.

Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.

Garlic, chives, ginger and coriander leaves are main spices.

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Guangdong cuisine 粤菜

the Battle between the Dragon and the Tiger 龙虎斗

Wax Gourd Soup 冬瓜盅Crispy suckling pig 脆皮乳猪

Sweet and sour pork 咕噜肉

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Fujian Cuisine (Min Cai)Fujian Cuisine (Min Cai)

Fujian Cuisine Fujian Cuisine is also known as Min Cai. is also known as Min Cai. Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory.

The cooking puts great emphasis on The cooking puts great emphasis on choosing the choicest ingredients, and is choosing the choicest ingredients, and is thus particularly apt in preparing seafood thus particularly apt in preparing seafood dishes. dishes.

The most distinct features are their “pickled( 腌 ) taste".

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Representative dishes of Fujian CuisineFujian Cuisine

The most famous dish: Buddha Jumps Over the Wall (佛跳墙)Contains over 30 ingredients, including shark‘s fin, abalone( 鲍鱼 ), sea slug (海参) , dried scallops( 扇贝 ), duck, chicken breast, pig’s trotters( 猪蹄 ), mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and that after smelling the aroma, a monk forgot his vegetarian vows and leapt over the wall to acquire some.

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JIANGSU CUISINE (Su Cai)JIANGSU CUISINE (Su Cai)

Jiangsu Cuisine, Jiangsu Cuisine, also also known as Su Cai,known as Su Cai, has has characteristically sweet characteristically sweet taste. taste.

It preserves the food’s It preserves the food’s original flavor, while original flavor, while emphasizing strictly on emphasizing strictly on choice ingredients, choice ingredients, exquisite workmanship(exquisite workmanship( 工工艺精湛艺精湛 ), and elegant ), and elegant shapes. shapes.

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Squirrel-shaped Mandarin Fish ( 松鼠桂鱼 )

Typical Dishes of Jiangsu Cusine (Su Cai)Typical Dishes of Jiangsu Cusine (Su Cai)

Stew Crab and Pork Big Meat Ball( 清炖蟹粉狮子头 )

Crystal Pork Feet( 水晶肴蹄 )

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Jiangsu Cuisine

淮扬菜

Yangzhou Fried Rice 扬州炒饭

Meatball

狮子头

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Zhejiang CuisineZhejiang Cuisine

Zhejiang Cuisine, is Zhejiang Cuisine, is also also known as Zhe Cai. known as Zhe Cai.

It comprise local cuisines of Hangzhou, Ningbo and Shaoxing.

It has won a reputation for It has won a reputation for freshness, tenderness, freshness, tenderness, softness, and smoothness in softness, and smoothness in its dishes with mellow its dishes with mellow fragrance. fragrance.

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Representative dishes of Zhejiang Cuisine

Dongpo rou (Chinese: 東坡肉 ) Fried pork belly stewed in soy sauce and wine.

Jiaohua ji (Chinese: 叫花鸡  ) or beggar's chicken.

Xi Hu cu yu (Chinese: 西湖醋鱼 ) or West Lake fish in vinegar.

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Hunan CuisineHunan Cuisine

Hunan Cuisine, Hunan Cuisine, also known as also known as Xiang Cai, is akin to Xiang Cai, is akin to that of the chili-rich that of the chili-rich Sichuan dishes. Sichuan dishes.

It is also It is also characterized by a characterized by a dense pungent dense pungent flavor. Chili, pepper flavor. Chili, pepper and shallot are and shallot are necessities in this necessities in this cuisine. cuisine.

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Representative Dishes of Hunan Cuisine

Lotus Seeds in rock sugar syrup( 冰糖湘莲 ) Steamed fish heads in chili sauce

( 剁椒鱼头 )

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Anhui CuisineAnhui Cuisine

Anhui Cuisine, Anhui Cuisine, also known as Hui also known as Hui Cai, is highly distinctive not only for Cai, is highly distinctive not only for its elaborate choices of cooking its elaborate choices of cooking ingredients but also for its strict ingredients but also for its strict control of the cooking process. control of the cooking process.

Using a wide variety of ingredients. Adopting unique techniques. Paying great attention to nutritious food.

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain.

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Luzhou Roast Duck

( 庐州烤鸭 )

Wushan Imperial Duck

( 吴山贡鹅 )

Ba Gong Shan Stinky Tofu

( 八公山臭豆腐 )

Representative Dishes of Anhui Cuisine Representative Dishes of Anhui Cuisine (Hui Cai)(Hui Cai)

ʙ

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the Movie time

Please enjoy the movie:

A Bite of China

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Discussion

Describe one of the well-known dishes of your home town or your favorite dishes. You description should include its Chinese name and English Name, its ingredients, its cooking process and its story if you know any.

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Homework

Describe a wine in your hometown for the next class.

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Registration on line

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Thanks