5_Chinese_Food_Culture
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• “Taste” involves proper seasoning and the fine slicing techniques.
• Every dish on the Chinese dinner table can be like a piece of art, good-looking and delicious.
cuisine in China, popular through out Beijing, Tianjin and Northeast China.
Lu Cuisine 鲁菜 Flavor and Category
• Consisting of Jinan cuisine 济南菜 and Jiaodong cuisine 胶东菜, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.
Chinese and Western Food Cultures
Chinese Cooking Art
• Generally speaking, the Chinese cooking lays emphasis Fra Baidu bibliotekn the “complete presence of color, aroma and taste”.
Chinese Cooking Methods
• Cooking techniques are almost the recipe in Chinese Cuisine. Cooking temperatures and cooking methods are as important as the ingredients that form the dish.
• The most influential and representative ones are the eight culinary styles of Lu (Shandong), Chuan (Sichuan), Yue (Guangdong), Min (Fujian), Su (Jiangsu), Xiang (Hunan), Hui (Anhui) and Zhe (Zhejiang).
Chinese Cooking Art
• Apart from having regard for the three essential factors—“color, aroma and taste”, Chinese cuisine attaches great importance to nutrition. As a matter of fact, Chinese cuisine has long been closely related to traditional Chinese medicine.
Chinese Cooking Methods
Stir-Frying 炒
Boiling 煮
Deep-Frying 炸 Steaming 蒸 Cold Mixing 凉拌
Braising 炖 Roasting 烤 Smoking 熏
Red Stewing (Red Cooking)红烧
Staples
Chinese Food Culture
• Chinese Cooking Art • Main Food Types and Typical Flavors • Eight Regional Cuisines • Food Symbolism in China • Comparison between
Lu Cuisine 鲁菜
• Lu Cuisine, also called Shandong Cuisine, is originated from the native cooking styles of East China’s Shandong Province.
• It was formed in the Qin and Han dynasties. • It is the most prevalent distinct regional
• Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
• “Color” refers to not only to the color but also to the modeling of foods.
• “Aroma” refers to the fragrant and appetizing smell of the dishes served on the table before eating.
Eight Regional Cuisines (八大菜系)
• China is a country with a vast territory. Regional cultural differences vary greatly among the different regions of China, giving rise to rich and colorful local dishes.
• The staple foods in north are mainly millet, wheat, and sorghum, but in southern China people mostly eat rice.
• Because of the farming products, people living in Northern China have mantou, noodle, pancake and people living in Southern China will have rice, congee or rice noodle as their main food.
• Every dish on the Chinese dinner table can be like a piece of art, good-looking and delicious.
cuisine in China, popular through out Beijing, Tianjin and Northeast China.
Lu Cuisine 鲁菜 Flavor and Category
• Consisting of Jinan cuisine 济南菜 and Jiaodong cuisine 胶东菜, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.
Chinese and Western Food Cultures
Chinese Cooking Art
• Generally speaking, the Chinese cooking lays emphasis Fra Baidu bibliotekn the “complete presence of color, aroma and taste”.
Chinese Cooking Methods
• Cooking techniques are almost the recipe in Chinese Cuisine. Cooking temperatures and cooking methods are as important as the ingredients that form the dish.
• The most influential and representative ones are the eight culinary styles of Lu (Shandong), Chuan (Sichuan), Yue (Guangdong), Min (Fujian), Su (Jiangsu), Xiang (Hunan), Hui (Anhui) and Zhe (Zhejiang).
Chinese Cooking Art
• Apart from having regard for the three essential factors—“color, aroma and taste”, Chinese cuisine attaches great importance to nutrition. As a matter of fact, Chinese cuisine has long been closely related to traditional Chinese medicine.
Chinese Cooking Methods
Stir-Frying 炒
Boiling 煮
Deep-Frying 炸 Steaming 蒸 Cold Mixing 凉拌
Braising 炖 Roasting 烤 Smoking 熏
Red Stewing (Red Cooking)红烧
Staples
Chinese Food Culture
• Chinese Cooking Art • Main Food Types and Typical Flavors • Eight Regional Cuisines • Food Symbolism in China • Comparison between
Lu Cuisine 鲁菜
• Lu Cuisine, also called Shandong Cuisine, is originated from the native cooking styles of East China’s Shandong Province.
• It was formed in the Qin and Han dynasties. • It is the most prevalent distinct regional
• Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
• “Color” refers to not only to the color but also to the modeling of foods.
• “Aroma” refers to the fragrant and appetizing smell of the dishes served on the table before eating.
Eight Regional Cuisines (八大菜系)
• China is a country with a vast territory. Regional cultural differences vary greatly among the different regions of China, giving rise to rich and colorful local dishes.
• The staple foods in north are mainly millet, wheat, and sorghum, but in southern China people mostly eat rice.
• Because of the farming products, people living in Northern China have mantou, noodle, pancake and people living in Southern China will have rice, congee or rice noodle as their main food.