Chinese Cuisine Everyone eats and drinks; yet only few appreciate the taste of food. Doctrine of Man, 4.2 by Confucius

Meals American vs. Chinese More beef than pork and fish. Use a lot of milk products. More meat on plate than vegetables. Salt major seasoning Common drinks: milk, soda, coffee. Divide all ingredients into eating and flavoring materials. Eat a lot of fish. Use soy products rather than milk products. Rice is staple in their diet. More vegetables than meat on plate. MSG and soy sauce are major seasonings. Tea is most common drink.

Cookery American vs. Chinese Stoves, ovens , refrigerator, microwaves. Pots/ pans- stove top. Knives, forks, and spoons. Lots of extra gadgets. Wok- basic tool Steamers- rice (bamboo) Cleavers Spatula and ladles (soups) Chopsticks

Chinese nutrition and food habits Food habits reflect the limited resources: History of famine 10% land used for production Taught not to waste food Fuel sources are scarce; also expensive Food purchased daily – no storage/ refrigeration Food is expensive Food choices are important Advantages and limitations Nutritious Less cholesterol Low in fat- calories Rice is carbohydrate source Low in calcium- no dairy – soy products Deep fried items high in fat Some sauces high in sugar Quick cooking time- long prep time

Chinese Ingredients Chinese beliefs: Food preparation should enhance the natural flavors or raw materials That there is a direct relationship between long life, health and nutrition. Eating materials- meat, eggs, vegetables, rice, noodles Cooking / flavoring materials- things that are added. * during or after cooking to enhance flavor.

Eating Materials - Meats Pork Chicken Duck Shrimp Scallops Seafood- fresh fish Chinese sausage- pork base and spices Beef – used very little* * very expensive.

Eating Materials - Vegetables Bamboo shoots- young shoots of plant. Baby corn Bean sprouts- mung beans Water chestnuts- crisp white roots. Chinese cabbage- bok choy. Snow peas – pea pods, tender flat and edible. Daikon- white Chinese radish.

Eating Materials- Fruit Used as: Dessert Stir fry Fresh North China: Apples Pears Peaches South China: Oranges tangerines Tropical Hainan island: Pineapple Reahara Others: Plum Apricot Cherries

Eating materials-milk, nuts, tofu Milk: seldom used Examples- milk, cheese, cream, and butter Nuts : Almonds Cashews Walnuts peanuts Tofu: bean curd – made from puried soy beans Main protein source Substitute for meat Provides calcium

Cooking or flavoring materials Soy sauce Vinegar monosodium glutamate(MSG) Ginger root Five- spice powder Scallions Garlic Chinese dried mushrooms Sesame oil Peanut oil Sauces- oyster, hoisin, sweet and sour Cornstarch- thickening agent.

Method of food preparation Deep frying: smaller cuts of meat (thin) and all foods in large amount of oil Seals in juices, makes crispy High heat Steaming: cook food rapidly in a cloud of moist air Second most common cooking method Replaces baking Economical

Method of food preparation Stir-fry: food cooked in a small amount of oil, stirred vigorously for a short time. *most common cooking method *ingredients added in a sequence according to cooking time * Food changes color- vegetables= brighter. Red cooking: red stewing Longer cuts of meat = longer cooking time *Reddish color from mixing soy sauce and h2o Large amount of liquid Roasting : peking duck Use rib meat – marinate and roast several hours *small amount of liquid

Traditional Chinese meal Appetizers Soups: popular and common Eating a lunch and dinner Used as side dish Clear broth Shark fin soup Egg drop soup Noodle soup Birds nest soup Egg rolls: wrappers made of egg, wheat flour. Filled with: Meat Vegetables Shellfish Poultry deep fried-baked Wontons : can be filled or not filled Prepared: Deep fried Steamed Baked Boiling

Traditional Chinese meals Main Dishes Rice: staple of diet Inexpensive and filling, also easy storage Prepared: fried, steaming, rice pudding Long grain better for fried rice Eggs : “ sign of good luck” Expensive Used chicken and duck eggs Egg foo young= Chinese version of the omelet Noodles: substitute for rice Rice, bean, wheat flour Dried Lo mein- resembles spaghetti Stir fry: most common Fast cooking = little fuel is used Most vegetables – little to no meat Variety of ingredients- lots of combos *veggies should be crisp yet tender and added in a sequence

Traditional Chinese meals Desserts No sweet desserts Any desserts are reserved for banquets Served in middle of meal Fresh fruits Almond cookies Rice pudding Peking dust

Traditional Chinese meals Chinese Tea Tea is a national drink Good for health, hygiene, taste. Is costly Zero sugar, lemon or milk Is loose not in bags Three main tea types: green- collected before leaves wither Black – after leaves wither Oolong – both green and black Rules for making tea; 1. high quality tea leaves 2. fresh water 3. leaves in water boiled 4. brew 3-5 minutes 5. ceramic pot

Chinese meal service 3 meals a day – very few snacks Breakfast: congee – rice/boiled noodles Lunch/dinner: all dishes are served at one time Always soup 2-3 stir fry's/ meal placed on lazy Susan in center. Rice 2-3 times a day 1. No tablecloths, napkins, silverware, decoration. 2. Take only what you need. Burp = is a compliment to the cook.

70 Million Sharks Killed for Fins Annually Shark Fin Soup Special occasion soup Weddings/banquets Shark fins provide texture, while taste comes from other ingredients Consumption has risen dramatically because middle class has become more affluent Shark Finning Controversy named as a primary contributing factor in the global decline of many shark species Fishing fleets catch about 70 million sharks a year as of 2010

Cooking Rice Recipe “fish eyes” 1 cup dry rice with 2 cups water Rice cooker