China

Chinese Cuisine Considered one of the worlds greatest Developed through adversity: famine, flood, drought

Eight Flavor Principles Salty Sweet Bland Sour Bitter Gum (golden- euphoric taste) Hot Fragrant (appeal to sense of smell)

Soybean Called the “Cow of China” Good source of protein and vitamin C

Soy Milk

Bean Curd (Tofu)

Cooking Oil

Bean Sprouts

Soy Sauce

Five Cooking Schools Canton-best known -Southern China Chicken broth, nuts, mushrooms, ginger, scallions Stir frying, dim sum Freshest ingredients

Peking Cultural and intellectual Center Wine, garlic, scallions, chives Staple is wheat- noodles Peking duck, sweet and sour Mongolia and Manchuria-Fire pot

Szechwan (Western) Hot and spicy Peppercorns, hot bean paste, garlic, ginger, chilies, leeks, dried tree ear mushrooms Seeds and peanuts ground into paste Fish flavored dishes made without fish

Szechwan

Fukein Shanghai-culinary center of the eastern provinces Produces finest rice wine, best soy sauce Red food-cooked in soy sauce

Honan (Central China) Yellow River (carp) sweet and sour fish Sweet and sour, rich seasonings

Meal Planning No main dish Harmony of food (use of opposites) *contrasting color *contrasting flavor -sweet/sour -hot with cold -crisp/soft -liquid with solid -bland/spicy

Utensils Rice bowl, small plate, blunt ended chopsticks, porcelain soup spoon and tea cup Diner eats directly from rice bowl Dipping sauces