1. Ancient Chinese Cooking By Mia Gottesman History Red Class 5-18-09 By Mia Gottesman History Red Class 5-18-09

2. Styles of Cooking Northern vrs. Southern Many other styles too The Kiangsu and Chekiang styles of cooking Cantonese cuisine Northern vrs. Southern Many other styles too The Kiangsu and Chekiang styles of cooking Cantonese cuisine

3. Northern Chinese Cooking Oily,ingredients like garlic and vinegar Pasta and flour based treats Staple grains Oily,ingredients like garlic and vinegar Pasta and flour based treats Staple grains

4. Northern Chinese Cooking Steamed bread, fried meat dumplings, steamed stuffed buns, dumplings resembling ravioi and noodles Shantung, Tienstin and Peking Millet, wheat and barely=rice Steamed bread, fried meat dumplings, steamed stuffed buns, dumplings resembling ravioi and noodles Shantung, Tienstin and Peking Millet, wheat and barely=rice

5. Southern Chinese Cooking Boiled their grains Chili peppers Hunan and Szechwan cuisine Boiled their grains Chili peppers Hunan and Szechwan cuisine

6. Meat & Fish Meat=main part The chef would usually strip the meat off the bones, dry it in the sun to preserve it, then would chop or slice it depending on what kind of dish it would go into Dogs, pigs, chickens, ducks, and sheep Ducks, squab, geese and pigeons Meat=main part The chef would usually strip the meat off the bones, dry it in the sun to preserve it, then would chop or slice it depending on what kind of dish it would go into Dogs, pigs, chickens, ducks, and sheep Ducks, squab, geese and pigeons

7. Meat and Fish Chicken=special occasions Elaborately stuffed chicken A chicken=hoi lin Stewed turtle and roasted goat with yam sauce Raw fish=yue sahng. Chicken=special occasions Elaborately stuffed chicken A chicken=hoi lin Stewed turtle and roasted goat with yam sauce Raw fish=yue sahng.

8. Noodles and Rice Noodles=key aspect Rice=main food Made into a variety of foods Rice noodles Noodles=key aspect Rice=main food Made into a variety of foods Rice noodles

9. Bread Bread=common food Steamed and fried or just steamed and then baked Ping huge variety in the Ming dynasty Bread=common food Steamed and fried or just steamed and then baked Ping huge variety in the Ming dynasty

10. Bread Breads, cakes, and noodles=noodle foods Milled flour and water=ingredients Most popular in Beging Fried, baked and steamed breads=formed into decorative shapes and loaves Breads, cakes, and noodles=noodle foods Milled flour and water=ingredients Most popular in Beging Fried, baked and steamed breads=formed into decorative shapes and loaves

11. Vegetables Big part of diet From farms or gardens Turnips, celery, cabbage, radishes, leeks, and onions Big part of diet From farms or gardens Turnips, celery, cabbage, radishes, leeks, and onions

12. Congee Usually served for breakfast=rice gruel or porridge Wheat, barley, sorghum, millet, tapioca, corn and sometimes rice too The North=more of a variety of tastes The South=at the most, two rices Another name=Jook=“soft rice” Usually served for breakfast=rice gruel or porridge Wheat, barley, sorghum, millet, tapioca, corn and sometimes rice too The North=more of a variety of tastes The South=at the most, two rices Another name=Jook=“soft rice”

13. Congee It is known to be a nourishing food for old people and young people. Babies are brought up eating it. Old people like it for its control on their digestion. In Canton they sweeten it with rock sugar. In Shaghai they savor it by using cabbage. A lot of folklore is associated with this food… It is known to be a nourishing food for old people and young people. Babies are brought up eating it. Old people like it for its control on their digestion. In Canton they sweeten it with rock sugar. In Shaghai they savor it by using cabbage. A lot of folklore is associated with this food…

14. Tale of Congee “It is told that once a miserly man, faced with a need to produce rice for 10 guests, told his cook to stretch his rice, as needed, by ladling water into the cooking rice. He would do this, he said, by calling the cook’s name, Ah Fook, which would be a code signal. The name spoken aloud meant another ladle of water. But confusion reigned. Even before the guests arrived, the miser, forgetful, would call to the chef on a different matter. But every time Ah Fook heard his name, he would pour another ladle of water into the cooking rice. What resulted, it is said, was a frustrated cook with a rice porridge, rather than rice, and a rhyme=Ah Fook, Ah Fook, Ah Fook, Ah Fook. Fook Mut Yeh. Bin Jor Wok Jook-- which translates as the miserly man calling the cook repeatelly and the cook angrily telling him to stop calling because his rice had already become a thin congee. Ah Fook rhyes with Jook” (The Chinese Kitchen, Eileen Yin- Fei Lo, p. 3.)

15. Miscellaneous Religion Holds folklore, ritual, mythology, and religious observance Climate, land use, and native product Moderation family and social events Religion Holds folklore, ritual, mythology, and religious observance Climate, land use, and native product Moderation family and social events

16. Miscellaneous Children took care of livestock Dont drink milk Skillfully mixed flavors and ingredients Many different seasonings Preparing food=complex How good their food looked and smelled Children took care of livestock Dont drink milk Skillfully mixed flavors and ingredients Many different seasonings Preparing food=complex How good their food looked and smelled

17. Bibliography http://www.buzzle.com/articles/ancient- chinese-food.htmlhttp://www.buzzle.com/articles/ancient- chinese-food.html. 2000-2008, 2009 Buzzle.com The Chinese Kitchen, Eileen Yin-Fei Lo, copyright 1999 by Eileen Yin-Fei Lo, published by Library of Congress Cataloging- in0Publication Data Life in Ancient China, Amy Allison, published by the Library of Congress Cataloging-in- Publication Data, Copywriting 2001 by Lucent Books, Inc, San Diego, California http://www.buzzle.com/articles/ancient- chinese-food.htmlhttp://www.buzzle.com/articles/ancient- chinese-food.html. 2000-2008, 2009 Buzzle.com The Chinese Kitchen, Eileen Yin-Fei Lo, copyright 1999 by Eileen Yin-Fei Lo, published by Library of Congress Cataloging- in0Publication Data Life in Ancient China, Amy Allison, published by the Library of Congress Cataloging-in- Publication Data, Copywriting 2001 by Lucent Books, Inc, San Diego, California