中国文化概况 Chapter 9
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A Glimpse of Chinese Culture
Chapter 9
Culinary Culture
本章教学的目的
1. 中国饮食文化的介绍
2. 中国茶酒文化的介绍
本章教学的重难点
1. 中国饮食特点 2. 中国八大菜系 3. 中国茶文化 4. 中国酒文化
本章教学的时间安排
教师课堂讲解 (60 minutes)
Biblioteka Baidu
Zhejiang Cuisine, also known as Zhe Cai, has won a reputation for freshness, tenderness, softness, and smoothness in its dishes with mellow fragrance.
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).
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.
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, sour in the west and spicy in the east”.
Jiangsu Cuisine, also known as Su Cai, has characteristically sweet taste. It preserves the food’s original flavour, while emphasising strictly choice ingredients, exquisite workmanship, and elegant shapes.
Hunan Cuisine, also known as Xiang Cai, is akin to that of the chili-rich Sichuan dishes. It is also characterised by a dense pungent flavor. Chili, pepper and shallot are necessities in this cuisine.
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.
Fujian Cuisine, also known as Min Cai, is noted for its light taste and sweet and sour flavour. The cooking puts great emphasis on choosing the choicest ingredients, and is thus particularly apt in preparing seafood dishes.
Table Manners
Arrangement of seats At a formal banquet, the host prepares adequate seating for the guests. For a large number of guests, the elderly or people of high status are allocated specific seats. Special guests and the elderly sit on the north side of the table or directly facing the entrance to the room. The concept of “honoured south, humble north” is closely related with traditional Chinese etiquette.
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.
Guangdong Cuisine is known as Yue Cai (粤菜). Tasting clean, light, crisp and fresh. It usually has fowl (家禽) and other meats to produce its unique dishes.
Shandong Cuisine, also known as Lu Cai, is famous for its qualities of freshness, clear colours, dedication to fragrance and pure tastes.
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.
The features of Chinese Food
Colour, Aroma, and Taste
Colour refers not only to the beautiful color of the food, but also to the layout and design. Aroma refers to the fragrant and appetising 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.
The courses Serving order is from cold to hot. Hot entrees (主 菜) should be served starting on the left of the seat across from the main guests. The meal then begins with a set of at least four cold dishes followed by the main courses of hot meat and vegetable dishes. Soup is served next (unless in Guangdong style restaurant) with the local staple food such as rice, noodles and dumplings being served last.
Toasts Once the guests are seated, the host proposes a toast to the guests whilst saying, “Drink first to show respect”(先干为敬). Then the host and guests empty their glasses, which are refilled in readiness for the next of many toasts. It is perfectly acceptable to have three toasts (traditionally signifying friendship) with the entire company, rather than one separate toast for every individual present. Some other toasts can be offered: “Toast for your health”, “Toast to our friendship”, etc.
1. Chinese Food (30 minutes) 2. Chinese Tea (15 minutes) 3. Chinese Wine (15 minutes)
讨论 (10 minutes)
学生课件展示 (30 minutes)
Chinese Food
The Features of Chinese Food Eight Regional Cuisines Table Manners
Seasonings
Taste mainly depends on the seasonings. There are many tastes—salty (salt, soy sauce), sweet (sugar, honey), sour (vinegar), pungent (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).
Chapter 9
Culinary Culture
本章教学的目的
1. 中国饮食文化的介绍
2. 中国茶酒文化的介绍
本章教学的重难点
1. 中国饮食特点 2. 中国八大菜系 3. 中国茶文化 4. 中国酒文化
本章教学的时间安排
教师课堂讲解 (60 minutes)
Biblioteka Baidu
Zhejiang Cuisine, also known as Zhe Cai, has won a reputation for freshness, tenderness, softness, and smoothness in its dishes with mellow fragrance.
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).
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.
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, sour in the west and spicy in the east”.
Jiangsu Cuisine, also known as Su Cai, has characteristically sweet taste. It preserves the food’s original flavour, while emphasising strictly choice ingredients, exquisite workmanship, and elegant shapes.
Hunan Cuisine, also known as Xiang Cai, is akin to that of the chili-rich Sichuan dishes. It is also characterised by a dense pungent flavor. Chili, pepper and shallot are necessities in this cuisine.
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.
Fujian Cuisine, also known as Min Cai, is noted for its light taste and sweet and sour flavour. The cooking puts great emphasis on choosing the choicest ingredients, and is thus particularly apt in preparing seafood dishes.
Table Manners
Arrangement of seats At a formal banquet, the host prepares adequate seating for the guests. For a large number of guests, the elderly or people of high status are allocated specific seats. Special guests and the elderly sit on the north side of the table or directly facing the entrance to the room. The concept of “honoured south, humble north” is closely related with traditional Chinese etiquette.
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.
Guangdong Cuisine is known as Yue Cai (粤菜). Tasting clean, light, crisp and fresh. It usually has fowl (家禽) and other meats to produce its unique dishes.
Shandong Cuisine, also known as Lu Cai, is famous for its qualities of freshness, clear colours, dedication to fragrance and pure tastes.
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.
The features of Chinese Food
Colour, Aroma, and Taste
Colour refers not only to the beautiful color of the food, but also to the layout and design. Aroma refers to the fragrant and appetising 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.
The courses Serving order is from cold to hot. Hot entrees (主 菜) should be served starting on the left of the seat across from the main guests. The meal then begins with a set of at least four cold dishes followed by the main courses of hot meat and vegetable dishes. Soup is served next (unless in Guangdong style restaurant) with the local staple food such as rice, noodles and dumplings being served last.
Toasts Once the guests are seated, the host proposes a toast to the guests whilst saying, “Drink first to show respect”(先干为敬). Then the host and guests empty their glasses, which are refilled in readiness for the next of many toasts. It is perfectly acceptable to have three toasts (traditionally signifying friendship) with the entire company, rather than one separate toast for every individual present. Some other toasts can be offered: “Toast for your health”, “Toast to our friendship”, etc.
1. Chinese Food (30 minutes) 2. Chinese Tea (15 minutes) 3. Chinese Wine (15 minutes)
讨论 (10 minutes)
学生课件展示 (30 minutes)
Chinese Food
The Features of Chinese Food Eight Regional Cuisines Table Manners
Seasonings
Taste mainly depends on the seasonings. There are many tastes—salty (salt, soy sauce), sweet (sugar, honey), sour (vinegar), pungent (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).