Presentation on theme: "Chinese Cuisine. Chinese Culinary Culture China has a civilized history of 5,000 years and Chinese cuisine has evolved over time. Its culinary techniques,"— Presentation transcript:
Chinese Culinary Culture China has a civilized history of 5,000 years and Chinese cuisine has evolved over time. Its culinary techniques, preparation, serving and appreciation of food have been developed to the highest level. Cooking has occupied an important position in Chinese culture throughout its history. Chinese culture considers cooking an art and a science.
Chinese Culinary Culture Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese sayingFood is the first necessity of the people.
Chinese Culinary Culture Influence of Confucianism & Taoism The two dominant philosophies of Chinese culture both had extreme influences on the political and economic history of the country but it is less well known that they also influenced the development of the culinary arts.
Influence of Confucianism live to eat Confucius emphasized the artistic and social aspects of cookery and eating. The Chinese dont gather together without involving food - it is considered to be poor etiquette to invite friends to your home without providing appropriate food.
Influence of Taoism eat to live On the other hand, Tao encouraged research into the nourishment aspects of food and cookery. Rather than concentrating on taste and appearance, Taoists were concerned with the nourishment of the body, prevention of disease and the search for longevity.
Cantonese Cuisine Cantonese (Yue) cuisine comes from Guangdong in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.Guangdong Chinese cuisine
White boiled shrimp White boiled shrimp is a variety of night dish in Cantonese cuisine. The dish is made with shrimp in boiling ( ) hot water, and served with the shells. The shrimp is then eaten with soy sauce. When finished, people wash their hands in a bowl of warm tea and lemon. Cantonese cuisinesoy saucetea lemon
Hunan cuisine, Hunan cuisine consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China.Xiang RiverDongting LakeHunanChina Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Chairman Mao's Red-Braised Pork A dish in memory of Chairman Mao. The sweet, aromatic chunks of meat are irresistible
Szechuan cuisine, Szechuan cuisine, is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn ( ). Peanuts are also a prominent ingredient in Szechuan cooking.Chinese cuisineSichuan Province China garlicchili peppersSichuan peppercornPeanuts
Kung Pao chicken Kung Pao chicken is a classic dish in Szechuan cuisine, The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo ( ), or palatial guardian. The name "Kung Pao" chicken is derived from this title.Szechuan cuisineDing Baozhen Qing Dynasty Guizhou ShandongSichuan
Fujian cuisine, Key ingreidenit: Fermented fish sauceFermented fish sauce, known locally as shrimp oil ( ) is derived from fish that have been allowed to fermentferment. Fermented fish sauce /