《传统手工艺术品》课件-Chinese Delicacies Culinary Culture

ChineseDelicacies

and

CulinaryCultureLiTongWhyareforeignerseagertotravelinChina?deliciousfoodsChineselanguageChineseculturescenicspotsWhat’sthestaplefoodfortheChinese?What’sthetraditionaldessertforLanternFestival?What’stheultimategoaloftasteinChinesefood?DoesthefamousHotpotbelongtotheschoolofSichuancuisine?Chow,Cara(16May,2009).ManchuHanImperialFeast.Retrievedfrom.Chinahasalonghistoryofdelicaciesindining.ThedevelopmentoftheChinesecivilizationextendingabout5,000yearsisactuallythedevelopmentofChinesefoodandcooking.IntroductionTastingdeliciousChinesedishesisnotonlyanadventureoftongue,butalsoanexplorationofChineseculinarycultureandlivingphilosophy.IntroductionChineseCuisine

WesternCuisine

shareddining

colddish–hotdish–staplefood–soupchopsticks

individuallyservedfoodsappetizer–soup--maincourse--desertknife&forkIntroduction

China’sgeographicfactorsanddiverseclimatesleadtothevarietyandabundanceinfoodresources.IntroductionFanghong(20May,2005).LijiangRiver.

Retrievedfrom.Accordingtodifferentlivingenvironmentssuchasseverecoldnessorhumidity,theChinesehavecreatedanddevelopedtheirfoodsandstyleofcooking.IntroductionCharacteristicsofChineseCuisineSchoolsofChineseCuisineMainContent

CharacteristicsofChineseCuisineavarietyoflocaldishes,foodmaterialsandcookingskillsCharacteristicsofChineseCuisine

StewedPorkwithPickledChineseCabbages汆白肉(cuānbáiròu)isauniquecasseroledishinNortheastChina;MarinatedPorkMeatintheBakedBun肉夹馍(ròujiāmó)isafamoussnackinShanxiProvince.AVarietyofDishes

Twice-cookedPork回锅肉(huíguōròu)andSteamedPorkwithRicePowder粉蒸肉(fěnzhēngròu)aredistinctivedishesinSichuanProvince;BarbecuePork叉烧肉(chāshāoròu)isaspecialmeatdishofGuangdong,beingredincolorandsweetintaste.AVarietyofDishesSomematerialswhichatfirstseemtobeinediblecanbeusedasfoodsorincookingfoods.Avlxyz(28April,2007).DeepFriedStinkingBeanCurd.Retrievedfrom.AVarietyofDishesAchef’scookingandcuttingskillsincludethemixingofsupplementaryingredients,knifework,durationandheatcontrol,andthespecificcookingmethod.AVarietyofDishesDuringtheyears,theChinesehavedevelopedandmasteredacomplexsystemofcuisineemployingvariouscookingmethods:steaming,boiling,braising,pickling,simmering,stir-frying,deep-frying,stewingandsmoking.AVarietyofDishesCharacteristicsofChineseCuisineavarietyoflocaldishes,foodmaterialsandcookingskillsacombinationofcolor,aroma,tasteandformCharacteristicsofChineseCuisineAromaisthesmellofthedish,whichmaystimulatetheappetite.ThearomaofChinesedishesisachievedbyusingtherightspices,suchasChinesedriedmushrooms,sesameoil,pepper,staranise,ricewine,chilipepper,garlic,freshgingerandscallions.Color,Aroma,Taste&FormColormeanstheharmoniousblendingcolorofingredientsandseasonings.Color,Aroma,Taste&FormCaspianBlue(21November,2007).SharkFinSoup.

Retrievedfrom.Taste,theflavorofthedish,isthespiritofcuisineandtheperfectcombinationofingredientsandseasonings.Color,Aroma,Taste&FormEricSteinert(09May,2005).Mushrooms.Retrievedfrom.ThebeautyofChineseCuisineliesinshape,tablewareandevenservant’suniforms.Color,Aroma,Taste&FormArchon6812(07October,2010).DongPoPork.Retrievedfrom.

CharacteristicsofChineseCuisineavarietyoflocaldishes,foodmaterialsandcookingskillsacombinationofcolor,aroma,tasteandformmedicinalvalueCharacteristicsofChineseCuisineChinesepeoplebelievethatnutritiousfoodisbetterthanamedicinalremedy.Makinggooduseofmedicinalvalueoffoodwillturnatastydishtoeffectivemeditation.Itisthetherapybydiet.

Food&MedicineEg:Boilingafewgingerslices,theheadpartofscallionandbrownsugarinhotwateranddrinkingitwhilehotisagoodwayFood&Medicinetocopewithacold.Snarkmaster(31March,2007).Ginger-cross-section.Retrievedfrom.Expelwind&clearawaycoldInducesweatsStrengtheningthespleenandstomach

Food&MedicineEg:Ifonesuffersfromconstipation,bananas,sesameandhoneywillbetheirbestchoices.Thesefoodsrelieveexcessiveheatintheintestinesandhelpwithelimination.

Eg:Somefoodssuchaspear,persimmon,olive,turnipandwhitejellyfungusarethebestonestomoistenthelungs.SteamedPearwithSugarCandyWhiteJellyFungusPorridgewithLilyBulbFood&MedicineEg:Chineseredjujubeandblackfunguscanacceleratetheformationofwhitebloodcells,whichenhancestheabilitytoresistdiseases.Food&MedicineMedicinaldietsarealsomadebymixingtraditionalherbalmedicinewithconventionalfood.Thevarietyanddosagearestrictlymeasuredtoinsurethatthetasteremainspleasant.

DuckwithChineseCaterpillarFungusWholeChickenStewedwithGinkgoNutPigStomachwithLotusSeedsFood&MedicineSummerFood&MedicineChinesealsohavethetraditionofmatchingtastesandtheseasons.Forexample,inthesummer’shighhumidity,oneshouldeatdisheslikesaladswithsubtleandrefreshingtastesorbeverages.Greenbeansoupsweet-sourplumjuicechilledteaFood&MedicineFivetastesexertdifferenteffectsonthebody.Differentelementsareabsorbedbydifferentinternalorgans,thus,influencingthehealthofbody.Thefivetastes(sourness,sweetness,bitterness,pungencyandsaltiness)correspondtothefivemainorgans(liver,spleen,heart,lungsandkidneys)(LiuChanglin,2008,p.236-237).Food&MedicineProfessorChengKaihasexplainedinhisbookHealthPreservationontheDiningTablethatthefiveinternalorgansareassociatedwithfivecolorsoffoods,whichrepresenttheFiveElements(Fire,Water,Earth,WoodandMetal)(Cheng,2011,Retrievedfrom/BookSerialise/BookShow.aspx?ArticleID=13682.)Food&MedicineFiveTastes&correspondingFiveElements

AbsorbedbythecorrespondinginternalorgansAssociatedwithfivefacialfeaturesNourishedbythecoloroffoodPungency&MetalLungsHairWhitefoodFood&MedicineFiveTastes&correspondingFiveElements

AbsorbedbythecorrespondinginternalorgansAssociatedwithfivefacialfeaturesNourishedbythecoloroffoodSourness&WoodLiverEyesGreenfoodFood&MedicineFiveTastes&correspondingFiveElements

AbsorbedbythecorrespondinginternalorgansAssociatedwithfivefacialfeaturesNourishedbythecoloroffoodSaltiness&WaterKidneyEarsBlackfoodFood&MedicineFiveTastes&correspondingFiveElements

AbsorbedbythecorrespondinginternalorgansAssociatedwithfivefacialfeaturesNourishedbythecoloroffoodBitterness&FireHeartTongueRedfoodFood&MedicineFiveTastes&correspondingFiveElements

AbsorbedbythecorrespondinginternalorgansAssociatedwithfivefacialfeaturesNourishedbythecoloroffoodSweetness&EarthSpleenLipsYellowfoodCharacteristicsofChineseCuisineavarietyoflocaldishes,foodmaterialsandcookingskillsacombinationofcolor,aroma,tasteandformmedicinalvaluepartofChinesecultureCharacteristicsofChineseCuisineChinesecookingisasubjectofprofoundimportanceforgenerationsofChinesephilosophers,scholars,poets,andordinarypeople.PartofChineseCulture“Dietandlove-makingaretheprimalneedsofeveryhumanbeing”

饮食男女，人之大欲存焉。

(FromChineseFood

writtenbyLiuJunru,2010,p.1)----ConfuciusPartofChineseCulture“Governingagreatnationismuchlikecookingasmallfish.”

治大国，若烹小鲜。

(FromTaoTeChingtranslatedbyArthurWaley,1997,p.126)LaoTzuPartofChineseCulturePhang77(30January,2009).LaoZi.Retrievedfrom.“Themassesregardfoodastheirheaven.”民以食为天。(FromBiographyofLiYiji,BookofHan)

(FromChineseFoodwrittenbyLiuJunru,2010,p.1)PartofChineseCulturePericlesAthens(6August,2007).SongDynastyElegantParty.Retrievedfrom.“ThefiveGrainsaslifesupport,thefiveFruitsascomplimentaryaide,thefivemeatsasaddedbenefits,andthefivevegetablesassubstantialfill.”GivenbyWangXuetai(30November,2006).CulturalInspirationfromChineseCuisine.Retrievedfrom/GB/49167/5107894.html.PartofChineseCultureChineseNewYear’sEveLanternFestivalDragonBoatFestivalMid-AutumnDayPartofChineseCultureChinesedumplingsTangyuan

(glutinousriceballs)

MooncakesZongzi

(glutinousricecakewrappedinthereedleaf)theseconddayofthesecondlunarmonth(2.02)PartofChineseCultureDragonWhiskersNoodlesMenzi(friedsweetpotatostarch)Fanghong(31May,2006).SummerPalace3.Retrievedfrom.

DoubleNinthFestival(the9thdayofthe9thlunarmonth)(9.09)ChrysanthemumwineFlowercakes/ChongyangcakesPartofChineseCulturethe8thdayofthetwelfthlunarmonth(12.08)LaBaporridge

PartofChineseCultureUnknown(20August,2012).LaBaPorridge.RetrievedfromI.Dumplingssymbolizewealth.TheChinesecharacters饺子hasthesamepronunciationas交子

whichmeansbiddingfarewelltothepastandwelcomingthenew.

PartofChineseCultureGene.Arboit(05January,2005).Jiaozi.Retrievedfrom.FishhassymbolicsignificancebecausetheChinesewordforfish,鱼yu,soundsliketheword余yu，whichmeansrichesssorabundance.

连年有鱼

(beinginabundantandplentifuleveryyear)PartofChineseCultureNoodlescan’tbecutintoshortpiecesbecausethelongnoodlesrepresentlongevityJun(27August,2012).Chinesenoodles.Retrievedfrom.PartofChineseCulture“GoodHarvestoftheFiveGrains”五谷丰登meansblessingthecomingNewYearwithgoodharvestofallcrops。PartofChineseCultureAngusmclellan(02April,2007).Lemontrice.Retrievedfrom.

吃不开(chībùkāi)

吃香(chīxiāng)

吃不消(chībùxiāo)

吃官司(chīguānsi)

吃醋(chīcù)

吃小灶(chīxiǎozào)

吃透(chītòu)

beingunpopularbeingwell-likedbeingunabletostandexertionorfatiguetogetintotroublewiththelawthefeelingsofjealousybetweenmenandwomentoenjoysomeprivilegetounderstandthoroughly

(FromAModernChinese–EnglishDictionary,2001,p.114-116.)PartofChineseCultureSchoolsofChineseCuisine

ShandongCuisineSichuanCuisineGuangdongCuisineJiangsuCuisineZhejiangCuisineHunanCuisineAnhuiCuisineSchoolsofChineseCuisineShandongcuisine,orLu(鲁)cuisineistheoldestexistingmajorcuisineinChinaandinfluencestheregionalfoodsinnorthernpartsofChina.ShandongCuisineSchoolsofChineseCuisineShandongCuisine,clear,pure,saltyandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShandongCuisineSchoolsofChineseCuisineRolfmueller(17March,2009).JiuquDachang(九曲大肠,literally:“9-coilbigguts”)dishservedinJinan,ShandongProvince.Retrievedfromhttp://.SichuanCuisine,orChuan(川)Cuisine,isoneofthemostfamousChinesecuisinesintheworld.SichuanCuisineSchoolsofChineseCuisineSichuanCuisineischaracterizedbyitsspicyandpungentflavor.Thedistinctivelyspicyandmouth-numbingtasteiscalledmainChinese.SichuanCuisineSchoolsofChineseCuisineDidierDescouens(11January,2011).Sichuanpepper.Retrievedfrom.ThetasteofGuangdongCuisine,Yue(粤）Cuisineisclear,light,crisp,andfresh,andtheartisticpresentationofdishesisappealingaswell.

GuangdongCuisineSchoolsofChineseCuisineKanko(29October,2005).XiaoLongBao.Retrievedfrom.GuangdongCuisineemphasizesoriginaltasteandnatural,tendertextureofthevegetablesandmeats.

GuangdongCuisineSchoolsofChineseCuisineHohum(29July,2011).CantoneseWontonnoodle.Retrievedfrom.JiangsuCuisineorSu(苏)CuisineconsistsofYangzhou(orcalledHuaiyang淮阳),SuzhouandNanjingCuisine.ItispopularinthelowerreachoftheYangtzeRiver.JiangsuCuisineSchoolsofChineseCuisineTheflavorofJiangsuCuisineislight,gentle,sweetandrefreshing.FujianCuisineSchoolsofChineseCuisineFujianCuisine,orMinCuisine,originatesfromFuzhou,QuanzhouandXiamenCuisine.Itisnotedformakingseafoodandsoupdisheswithfreshingredients.ThetasteofFujianCuisineisslightlysweet,sourandlight.ZhejiangCuisineSchoolsofChineseCuisineZhejiangCuisineorZheCuisinecamefromHangzhouCuisine,NingboCuisineandShaoxingCuisine.ZhejiangCuisineischaracterizedbyfreshness,tendernessandfinecooking.Thedisheshaveamoderatetastewithaslightlysweetflavor.HunanCuisineSchoolsofChineseCuisineHunanCuisine,orXiangCuisine,isoneofthefamouslocalschoolsofChineseCuisine.Itischaracterizedb