1. LOGO Chinese Culinary Culinary Culture Culture Unit 4

2. LOGO Contents  1. The features of Chinese Food 中国饮食特点  2. Eight Regional Cuisines 中国八大菜系

3. LOGO The features of Chinese Food Color, Aroma, and Taste  Appealing Color, Aroma, and Taste  Versatile Cooking Methods  A variety of Seasonings( 调味品 )  Balanced Yin-yang Principle  Nutritional and Medicinal Function

4. LOGO The features of Chinese Food  Color, Aroma, and Taste  Color refers not only to the beautiful color of the food, but also to the layout and design.  Aroma refers to the fragrant and appetizing smell of the dishes served on the table before eating.  Taste is not only associated with tasting the food itself, but also with the appreciation of seasonings and texture.

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6. The features of Chinese Food  Cooking Methods  Time and temperature play an important role in cooking.  They include boiling ( 煮 ), stewing ( 煲 / 炖 ), braising ( 烧 / 焖 / 烩 ), frying ( 煎 ), stir-frying ( 炒 ), quick-frying ( 爆 ), deep-frying ( 炸 ), frying and simmering ( 扒 ), sautéing ( 快煎 ), simmering ( 煨 ), smoking ( 熏 ), roasting or barbecuing ( 烤 ), baking ( 烘 ), steaming ( 蒸 ) and scalding ( 白灼 ).

7. LOGO The features of Chinese Food 5-3  Seasonings( 调味品 )  Taste mainly depends on the seasonings.  There are many tastes—salty (salt, soy sauce), sweet (sugar, honey), sour (vinegar), pungent( 辛辣 ) (chili, ginger, scallion 葱 ), fragrant (sesame oil 香油, coriander 香菜, wine), prickled ( 麻的 ) (prickly ash 花椒 ) and tangy (monosodium glutamate or MSG 味精 ) and bitter (dried tangerine 陈皮, bitter apricot kernel 苦杏仁 ).

8. LOGO The features of Chinese Food 5-4  Yin-yang Principle  Each food has its own characteristics of yin or yang. Yin foods are thin, cooling and low in calories. Yang foods are rich, spicy, warming and high in calories. Boiling food makes them yin; frying them makes them yang.

9. LOGO The features of Chinese Food 5-5  Medicinal Function  In China, people contend that a food tonic ( 食补 ) is much better than a medicine in fortifying one's health.  Based on traditional Chinese herbal medicine practice, medicinal cuisine combines strictly processed traditional Chinese medicine with traditional culinary ( 烹饪的 ) materials to produce delicious food with health-restoring qualities.

10. LOGO Eight Regional Cuisines  Foods vary from north to south. Tastes also differ regionally because of the climatic differences. One popular summary of Chinese food is “sweet in the south, salty in the north, spicy in the east and sour in the west”( 南甜、北咸、东辣、西酸 ).

11. LOGO Eight Regional Cuisines  Shandong Cuisine 山东菜系 ( 鲁菜 )  Sichuan Cuisine 四川菜系 ( 川菜 )  Guangdong Cuisine 广东菜系 ( 粤菜 )  Fujian Cuisine 福建菜系 ( 闽菜 )  Jiangsu Cuisine 淮扬菜系 ( 苏菜 )  Zhejiang Cuisine 浙江菜系 ( 浙菜 )  Hunan Cuisine 湖南菜系 ( 湘菜 )  Hunan Cuisine 安徽菜系 ( 徽菜 )

12. LOGO www.themegallery.com Cuisines Eight Regional Cuisines ： Shandong （鲁） Sichuan ( 川 ) Cantonese （粤）ShandongSichuanCantonese Hunan （湘） Jiangsu （苏） Zhejiang （浙）HunanJiangsu Zhejiang Fujian （闽） Anhui （徽）FujianAnhui

13. LOGO Shandong Cuisine (Lu Cai)  Shandong Cuisine, also known as Lu Cai, is famous for its qualities of freshness, clear colors, dedication to fragrance and pure tastes.  One of the oldest cuisines in China, with a history of 2,500 years.  Originates from Confucius’ family banquette, then adopted by imperial kitchen.  Lu cai has great influence in north China and has become the representative of North China cuisines.

14. LOGO www.themegallery.com Shandong Cuisine Representative dishes of Shandong Cuisine Sweet potato in Hot Toffee 拔丝地瓜 stir-fried kidney 爆炒腰花

15. LOGO Shandong Cuisine Representative dishes of Shandong Cuisine Braised shrimp 油焖基 围虾 Braised intestine 九转大肠 Sweet and sour cabbage 醋溜白菜

16. LOGO Sichuan Cuisine (Chuan Cai) Sichuan Cuisine, also known as Chuan Cai, is famous for its many flavors, especially for its hot and pungent flavoring. Almost every dish has its own unique taste.  It has 2000 years of history but gained popularity all over China after 1980’s  Learn from other cuisines and cook in its own style.  Characterized in hot and numbing taste because using a lot of peppercorns and spices.  Now it is one of the fastest growing cuisines in the world.

17. LOGO www.themegallery.com Sichuan Cuisine Representative dishes of Sichuan Cuisine ： twice-cooked pork slices with hot sauce 回锅肉 Sliced Beef and Ox Tripe in Chili Sauce 夫妻肺片 Stri-fried chicken with chili sauce and peanuts 宫保鸡丁 Bean Sauce Tofu 麻婆豆腐

18. LOGO Sichuan cuisine Kung Pao Chicken 宫保鸡丁 ( Spicy Diced Chicken with Peanuts( Spicy Diced Chicken with Peanuts) Boiled ducks Curd 毛血旺 Boiled fish 水煮鱼

19. LOGO www.themegallery.com Cantonese Cuisine (Yue Cai) Guangdong Cuisine is known as Yue Cai ( 粤菜 ). Tasting clean, light, crisp （嫩） and fresh. It usually has fowl ( 家禽 ) and other meats to produce its unique dishes.  Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.  Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.  Garlic, chives, ginger and coriander leaves are main spices.

20. LOGO Guangdong cuisine 粤菜 the Battle between the Dragon and the Tiger 龙虎斗 Wax Gourd Soup 冬瓜盅 Crispy suckling pig 脆皮乳猪 Sweet and sour pork Sweet and sour pork 咕噜肉

21. LOGO Fujian Cuisine (Min Cai)  Fujian Cuisine is also known as Min Cai.  Fujian Cuisine is also known as Min Cai. Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory.  The cooking puts great emphasis on choosing the choicest ingredients, and is thus particularly apt in preparing seafood dishes.  The most distinct features are their “pickled( 腌 ) taste".

22. LOGO www.themegallery.com Fujian Cuisine Representative dishes of Fujian Cuisine The most famous dish: Buddha Jumps Over the Wall （佛跳墙） Contains over 30 ingredients, including shark‘s fin, abalone( 鲍鱼 ), sea slug （海参）, dried scallops( 扇 贝 ), duck, chicken breast, pig’s trotters( 猪蹄 ), mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and that after smelling the aroma, a monk forgot his vegetarian vows and leapt over the wall to acquire some.

23. LOGO JIANGSU CUISINE (Su Cai)  Jiangsu Cuisine, also known as Su Cai, has characteristically sweet taste.  It preserves the food’s original flavor, while emphasizing strictly on choice ingredients, exquisite workmanship( 工 艺精湛 ), and elegant shapes.

24. LOGO Squirrel-shaped Mandarin Fish ( 松鼠桂鱼 ) Typical Dishes of Jiangsu Cusine (Su Cai) Stew Crab and Pork Big Meat Ball( 清炖蟹粉狮子头 ) Crystal Pork Feet( 水晶肴蹄 )

25. LOGO Jiangsu Cuisine 淮扬菜 Yangzhou Fried Rice 扬州炒饭 Meatball 狮子头

26. LOGO Zhejiang Cuisine  Zhejiang Cuisine, is also known as Zhe Cai.  It comprise local cuisines of Hangzhou, Ningbo and Shaoxing.  It has won a reputation for freshness, tenderness, softness, and smoothness in its dishes with mellow fragrance.

27. LOGO Representative dishes of Zhejiang Cuisine Dongpo rou (Chinese: 東坡肉 ) Fried pork belly stewed in soy sauce and wine.Chinesepork bellysoy sauce Jiaohua ji (Chinese: 叫花鸡 ) or beggar's chicken.Chinese Xi Hu cu yu (Chinese: 西湖醋鱼 ) or West Lake fish in vinegar.Chinese

28. LOGO Hunan Cuisine  Hunan Cuisine, also known as Xiang Cai, is akin to that of the chili-rich Sichuan dishes.  It is also characterized by a dense pungent flavor. Chili, pepper and shallot are necessities in this cuisine.

29. LOGO Representative Dishes of Hunan Cuisine Lotus Seeds in rock sugar syrup ( 冰糖湘莲 ) Steamed fish heads in chili sauce ( 剁椒鱼头 )

30. LOGO Anhui Cuisine  Anhui Cuisine, also known as Hui Cai, is highly distinctive not only for its elaborate choices of cooking ingredients but also for its strict control of the cooking process.  Using a wide variety of ingredients. Adopting unique techniques. Paying great attention to nutritious food.  Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain.

31. LOGO Luzhou Roast Duck ( 庐州烤鸭 ) Wushan Imperial Duck ( 吴山贡鹅 ) Ba Gong Shan Stinky Tofu ( 八公山臭豆腐 ) Representative Dishes of Anhui Cuisine (Hui Cai) ʙ

32. LOGO the Movie time  Please enjoy the movie: A Bite of China

33. LOGO Discussion  Describe one of the well-known dishes of your home town or your favorite dishes. You description should include its Chinese name and English Name, its ingredients, its cooking process and its story if you know any.

34. LOGO Homework  Describe a wine in your hometown for the next class.

35. LOGO Registration on line

36. Thanks