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

2. 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.

3. 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

4. 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

5. 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.

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

7. 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.

8. 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

9. 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

10. 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.

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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.

18. 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

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