CHINESE_FOOD_CULTURE中餐文化

1、Chinese Food CultureChinese Food CultureIn traditional Chinese culture and education in the philosophy of yin and yang, the Confucian ethical concepts, theory of traditional Chinese medicine nutrition regimen, as well as cultural and artistic achievements, food aesthetic fashion, national character

2、traits under the influence of many factors to create the annals of the Chinese cooking skills, the formation of extensive and profound Chinese food culture. From the History, Chinas food culture stretching more than 170 million years, is divided into raw food, cooked food, natural cooking, science a

3、nd cooking four stages of development, introduction of more than 60,000 kinds of traditional dishes point, more than 20,000 kinds of industrial food, access to Cooking kingdom in the world. Eight Cuisines Chinese cuisine has a number of different genres, but the most influential and typical known by

4、 the public are the Eight Cuisines. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that establish the form of a genre are complex and include history, cooking feat

5、ures, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien.Shandong CuisineShandong Cuisine (鲁菜或山东菜鲁菜或山东菜 )This is the local flavor of Jinan City a

6、nd Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant chefs and those in families are expert in cooking seafood, soups, meat and offal（动物内（动物内脏）脏）. The recipes are those that once delighted the royal court and were served to the emperor. Typical menuTypical menu 扒原壳鲍鱼 Br

7、aised abalone 糖酥鲤鱼 Sweet and Sour Carp 八仙过海闹罗汉 Eight Immortals Crossing Sea teasing Arhats smoothsmooth，delicate delicate ， fresh and savoryfresh and savory with crisp exterior and with crisp exterior and tender fish interior, a tender fish interior, a little sweet and sour little sweet and sour fin

8、, sea pumpkin, fin, sea pumpkin, abalone, asparagus, abalone, asparagus, prawns and ham prawns and ham This is a starter before a This is a starter before a celebration feast. The stock celebration feast. The stock is flavored with fishs is flavored with fishs swimming bladder and fish swimming blad

9、der and fish bones. These symbolize the bones. These symbolize the eight immortals and the eight immortals and the Arhats (Buddhist saints) are Arhats (Buddhist saints) are symbolized by the inclusion symbolized by the inclusion of chicken breast.of chicken breast.Guangdong CuisineGuangdong CuisineG

10、uangdong Cuisine (Guangdong Cuisine (粤菜或广东菜粤菜或广东菜) takes fine and ) takes fine and rare ingredients and is cooked with polished rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a skills and in a dainty style. It emphasizes a flavor which is clear but not light

11、, refreshing flavor which is clear but not light, refreshing but not common, tender but not crude. In summer but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and and autumn it pursues clarity and in winter and spring, a little more substance. Besides pork,

12、spring, a little more substance. Besides pork, beef, and chicken, Cantonese cuisine incorporates beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. chicken fe

13、et, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying cooking methods are used

14、, steaming and stir-frying being the most favored due to their convenience being the most favored due to their convenience and rapidity, and their ability to bring out the and rapidity, and their ability to bring out the flavor of the freshest ingredients. Other flavor of the freshest ingredients. O

15、ther techniques include shallow frying, double boiling, techniques include shallow frying, double boiling, braising, and deep frying. braising, and deep frying. Typical menuTypical menu 菊花鱼菊花鱼 Chrysanthemum fish Chrysanthemum fish 烩蛇羹烩蛇羹 Braised Snake porridge Braised Snake porridge 脆皮乳猪脆皮乳猪 Roast s

16、uckling pigRoast suckling pig（Crispy Crispy BBQ Suckling PigBBQ Suckling Pig） chefs with adept chefs with adept cutting techniques cutting techniques shape the fish like shape the fish like chrysanthemums, each chrysanthemums, each individual morsel individual morsel being convenient to being conven

17、ient to enjoy with either enjoy with either chopsticks or forkschopsticks or forks choose rare meat choose rare meat of cobra, of cobra, grimalkin, and grimalkin, and pullet, braised pullet, braised elaboratelyelaborately a famed dish with a famed dish with rather long history, rather long history,

18、golden and crisp golden and crisp exterior, and exterior, and tender meat, with tender meat, with dense aroma dense aroma Sichuan CuisineSichuan Cuisine ( (川菜或四川菜川菜或四川菜) This combines the cuisines ) This combines the cuisines from Chengdu and Chongqing. From as early from Chengdu and Chongqing. From

19、 as early as the Qing Dynasty (1644 - 1911), books as the Qing Dynasty (1644 - 1911), books had systematically recorded a total of 38 had systematically recorded a total of 38 cooking methods like to saute (stir-cooking methods like to saute (stir-friedfried）, fry, bake, pickle, stew, and , fry, bak

20、e, pickle, stew, and bittern, etc. it features pungent bittern, etc. it features pungent seasonings which were famed as Three seasonings which were famed as Three Peppers (Chinese prickly ash, pepper and Peppers (Chinese prickly ash, pepper and hot pepper), three aroma (shallot, hot pepper), three a

21、roma (shallot, ginger, and garlic), Seven Tastes and ginger, and garlic), Seven Tastes and eight flavors.eight flavors.Typical menuTypical menu 麻婆豆腐麻婆豆腐 Mapo doufu, Stir-fried Tofu Mapo doufu, Stir-fried Tofu with Minced Beef in Spicy Bean Sauce with Minced Beef in Spicy Bean Sauce 灯影牛肉灯影牛肉 Lamp-sha

22、dow Beef Lamp-shadow Beef 夫妻肺片夫妻肺片 Lung Pieces by Couple Lung Pieces by Couple 宫保鸡丁宫保鸡丁 Kung Pao Chicken Kung Pao Chicken A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woma

23、ns bean curd). with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear a quite popular in Chengdu. It got the name because the dish was ever sold be a cou

24、ple and today it remains the original savor, tender meat, tingling and spicy This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular.Hunan CuisineHunan Cuisine Hunan cuisine (湖南菜 or 湘菜) consists of the cuisines of the Xiang River regi

25、on, Dongting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles: Xiang River style which is represented by dishes of Changsha, Xiangtan, and Hengyang, Dongting Lake style which is represented by dishes of Yueyang and Changde, and western Hunan style which is represente

26、d by dishes of Zhangjiajie, Jishou, and Huaihua. lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices. Chairman Mao, together with other leaders praised the Hunan cuisine in 1958. Typical menu 组庵鱼翅 Stewe

27、d fins 东安子鸡 Dong Anzi chicken 神仙鸡immortal chicken had been famous during the Qing Dynasty. Choice fins, chickens, pork are stewed in chicken soup and sauce, tasting really fresh and mellow. Dongan chicken is a Chinese food, consisting of parboiled chicken, chili peppers, and spices, all stir-fried w

28、ith vegetable oil and vinegar.fried fresh cabbage with chestnuts （板（板栗烧菜心）栗烧菜心） immortal chicken (神仙鸡神仙鸡) Jiangsu CuisineJiangsu Cuisine Jiangsu Cuisine (苏菜 or 江苏菜) developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhanci

29、ng the original flavor and sauce. The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach. The Jiangsu cuisine has several branches, including Shanghai cuisine, Nanjing cuisine is known for its duck recipes, Suxi cuisine with flowery hue, etc. Typical menu三套鸭三套鸭 Three se

30、ts of ducks 狮子头狮子头 Lions head braised with crab-powder an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate! there is a metaphor in the dish name. In actual fact t

31、he Lions head is a conglomeration of meat that is shaped like a sunflower and resembles a lions head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.Zhejiang CuisineZhejiang Cuisine As Zhejiang cuisine (浙菜浙菜or浙江菜浙江菜) consists of hu

32、ndreds of small delicacies from its main cities, it takes in Hangzhous fineness and diversification, Ningbos softness and originality, and Shaoxings pastoral interests. Hangzhou, once the capital of the Southern Song Dynasty (1127 - 1279), it is customary to endow cuisine with dainty place-names. Th

33、e chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory. Dongpo rou (Chinese: 东坡肉东坡肉; pinyin: dng p ru): Fried pork belly stewed in soy sauce and wine. Jiaohua ji (Chinese: 叫花鸡叫花鸡; pinyin:

34、jio hu j) or beggars chicken.Typical menu 西湖醋鱼 West Lake Fish in Vinegar Gravy 龙井虾仁 Shelled shrimps cooked in Longjing tea 东坡肉Dongpo rou 叫花鸡Jiaohua ji or beggars chicken is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his

35、sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boys story aroused the attention of the emperor and the recipe has been used ever since. as the Longjing tea is taken from the best t

36、ea in Hangzhou, which is recognized for greenness, fragrance, pure taste and elegant looks, when the living shrimps are stir-fried in the Long tea, the dish sends an artistic aroma and is quite delicious.Dongpo rouJiaohua jiFujian CuisineFujian Cuisine Fujian cuisine (闽菜闽菜or福建菜福建菜) has four distinct

37、ive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very thin thread. And thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness

38、and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.Typical menu 佛跳墙 Buddha jumps over the wall 东壁龙珠 Dongbi dragon pearl 炒西施舌 Fried Xi Shis tongue the most famous and classical dish, whic

39、h has a long history since the Qing Dynasty.Since its creation during the Qing Dynasty (1644 1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dishs name is an allusion to the dishs ability t

40、o entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.The soup or stew consists of many ingredients of non-vegetarian origin and requires one to two full days to prepare. A typical recipe requires many ingredients including quail eggs,

41、bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments. Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices are controversial for both environmental and ethical reasons.it ch