CHINESE CUISINE

MIDTERM

INGREDIENTS CULTIVATED / EATEN IN EARLY CHINA

Mung bean sprouts

water chestnuts

bean sprouts

bamboo shoots

lotus root

soybeans

rice, millet

sorghum

CHINESE CUISINE INFLUENCERS

India

Persia

Mongolia

European Colonizers and Traders

INGRDIENTS / METHODS INTRODUCED BY INDIA

Sugarcane

Coriander

Tradition of blending dry spices (five-spice powder)

INFLUENCES FROM PERSIA

• General Zhang Qian marked the Silk Road route

• Introduced the mill, used to grind grains

• Led to the ability to make and noodles and other

preparations using flour

PRODUCTS FROM MIDDLE EAST

• Eggplant

• spinach

• figs

• sugar beets

• pomegranates

• garlic

• walnuts

• sesame seeds

• oil

INFLUENCES FROM MONGOLS

• Introduced focus on meat, particularly lamb/mutton

• Grilling over open flames on skewers (kebabs)

• Production of fermented milk products

INFLUENCES FROM EUROPEAN

Chiles

• Sweet potatoes

• potatoes

• corn

• tomatoes

OUTWARD INFLUENCES OF CHINA

• Noodle making

• Soy products

• Preservation

• Irrigation and cultivation of rice

2 TENETS OF CHINESE PHILOSOPHY

• The Yinyang

• Five Elements

YINYANG

a Chinese philosophy that deals with combining opposite fundamental components

of life in the daily diet to achieve balance and harmony

YIN

Represents the feminine, dark and cool, include:

• almond

• apple

• banana

• beer

• broccoli

• celery

• corn

• cucumber

• fish

• orange

• salt

• strawberry

• tomato

• water ...

YANG

Represents the masculine, light and hot, include:

• beef

• black pepper

• cheese

• coffee

• egg

• garlic

• green pepper

• ham

• onion

• peanut butter

• potato

• Turkey

• wine ...

NEUTRAL

• bread

• carrot

• cauliflower

• cherry, lean

• chicken meat

• milk

• pea

• raisin

• brown rice

• steamed white rice ...

FIVE ELEMENTS

considered the building blocks of life, so that when put together in proper combination creates natural order of things.

WATER

salt

WOOD

sour

FIRE

bitter

EARTH

sweet

METAL

spicy or pungent

TSAI FAN

Chinese believes that eating should be pleasurable as well as healthful,

TSAI

refers to any cooked dish of protein or vegetable

FAN

translates to "cooked rice" or grain

CHINESE FOOD PRESERVATION

• smoking

• salting

• sugaring

• steeping

• pickling

• drying

• soaking in soy sauce

CHINESE CUISINE RULE

• Uses most fuel-efficient manner

• Utilizes every part of a food source as quickly as possible

• Snakes

• turtles

• small birds

• insects

• larvae

• various fungi other than mushrooms

• nests of certain birds

• shark fins

CHRONOLOGY OF CHINESE CUISINE

YES / NO

SOY SAUCE

used in cooking and as a dipping sauce

BEAN CURD

Known as doufu in China and tofu in Japan. It is offered in three texture grades; Soft, semi-soft and hard.

BLACK BEANS, FERMENTED OR DOUCHI HOISIN

a sweet and spicy sauce for cooking, marinades and dips

MUSHROOM SOY SAUCE

Infused with the flavor of straw mushrooms.

BEAN CHEESE / FURU

Fermented soybean product in the form of tiny yellow bricks.

BAMBOO FUNGI

expensive edible fungi in China, often three times more the price of French truffles.

COMMON INGREDIENTS IN CHINESE CUISINE

YES / NO

BEAN SPROUTS

Sprouts from both soybeans and mung beans are used extensively in Chinese cooking.

BITTER MELON / FOO GWA

Also known as balsam pear.

CHESTNUTS

Considered one of the best companions to chicken, available fresh or dried.

CHINESE WHITE RADISH OR LO BAK

Also known simply as white radish and in Japan as daikon.

LOTUS ROOT

Grows underwater. It is starchy when cooked, but crispy and refreshing when raw.

CHINESE BLACK MUSHROOM

Dried mushrooms.

STRAW MUSHROOM

Delicate meaty texture and fine flavor, used for many soups and vegetable dishes.

WATER CHESNUTS

valued both for its sweetness and its ability to maintain a crisp texture when cooked.

WINTER MELON / DONG GUA

Winter melon has a very mild, sweet taste. It is used in soups and stir-fries, where it absorbs the flavors of the ingredients it is cooked with.

WOOD EAR MUSHROOM

A distant relative of the cloud ear fungus. Larger and somewhat tougher, they lack the delicate taste of cloud ears.

CELLOPHANE NOODLES

Dried white threads made of the flour of the mung bean.

WONTON WRAPPERS

Made of flour, water, salt, and eggs; sold fresh or frozen.

BIRD’S NEST

Nests made of dried swallow saliva

CHINESE SAUSAGE / LAP CHEONG

Smaller and thinner than western sausages, these are usually made from pork or liver.

CENTURY EGGS

Duck eggs that have been preserved in potash, and has a blueblack yolk and a translucent brown egg white.

FISH LIPS AND FISH MAWS

Fish lips are the meaty part of the fish near the mouth and fins. Fish maws are dried, deep-fried bladders of a large fish, usually cod.

SHARK’S FIN

The pale yellow, translucent ligaments within the fins of the shark.

OYSTER SAUCE

Made from boiled oysters and seasonings, it does not have a fishy taste.

RICE VINEGAR

Chinese rice vinegars are milder and less acidic than regular vinegar.

RICE WINE

Known colloquially as yellow wine, it is a rich-flavored liquid made from fermented glutinous rice or millet and has a relatively low alcohol content.

SESAME OIL

Amber-colored, aromatic oil, made from pressed and toasted sesame seeds.

ROCK SUGAR

Comes in chunks that look like crystals, has a subtle taste, and is used in most braised or "red-cooked" dishes.

FREQUENTLY USED SPICES IN CHINESE CUISINE

• Anise

• Ginger

• Szechuan pepper

• Five-spice powder

• Star anise

FIVE SPICE POWDER

• Fennel Seed

• Star Anise

• Cinnamon

• Cloves

• Szechuan Pepper

COOKING STYLES IN CHINESE CUISINE

YES / NO

CHENG

• Steaming is done in woven bamboo trays stacked on top of another.

• The beauty of this system is that several foods cook at one time, saving fuel.

TANG

• In blanching, items remain in stock for a very short time.

• If poaching, food remains in the liquid until the food is completely cooked or it is removed and finished using another technique.

TSUAN

• Uses a boiling water-based liquid. Foods can be marinated in spices before boiling, if/as required.

• All foods go into the water or stock at once.

• When cooked, they are drained then served or finished using other cooking techniques.

HUI

• Similar to boiling, except different items are boiled together; then they are stirred.

• This technique is often used to pre-prepare foods for other cooking techniques.

KENG

• Foods are quickly cooked in liquid, then slurry is added until thick then served

• Often used after stir-frying or deep frying.

• Quick-Stew

LU

• Liquid is brought to a simmer before the food and spices or seasoning agents are put in, then all food is cooked thoroughly.

• Braise

SHAO

• A typical Cantonese technique to cook a whole fowl or fish by immersing it in boiling water.

• The heat is then turned off and the pot is covered until the item is done.

• White-Cooking

HONG SHAO

• Similar to Western braising, this relies on soy sauce, rice wine, sugar, aromatics to break down/glaze foods.

• Red cooking

CHAO

• Food is cut into small pieces and cooked rapidly over high heat to require least cooking time and less fuel.

• Stir frying

PON

• Same as above but the cooking is done in a basic sauce and not in oil.

• (Quick Stir-Fry)

BAO

• Similar to stir-frying, except the heat is super high and foods are stir-fried in a flash.

• If using meat, it is coated with egg white or a starch to contain the juices.

• (Flash-Fry)

CHIEN

• Food is slowly fried with a small amount of oil until crispy, and fragrant. Stir if/as needed.

• (Pan-Fry)

CHA

• Foods must be dry and put into the oil until golden-brown and crisp.

• (Deep Fry)

KAO

• Meat is prepared then hung above a fire or placed in a very, very hot oven.

• The food must be seared by the flame or the splash of fat dripping from it.

• (Roast)

CHU

• This technique requires a food that has been prepared and rubbed with spices.

• It is then wrapped in a thick layer of hot salt, then baked in an oven, directly very near a fire, or even on heated rocks.

• (Salt-Bake)

HSUN

• Foods are almost always marinated in wine with or without soy sauce and often with some seasoning items before smoking.

• Foods can also be smoked first and cooked later.

• (Smoking)

ZHUSHI, LIT

• carbohydrate source or starch

• "main food" or staple, typically rice, noodles, or mantou (steamed buns),

CAI, LIT

• accompanying dishes of vegetables, meat, fish, or other items,

FAN

Rice

FOODWAYS OF CHINESE CUISINE

YES / NO

CHOPSTICKS

culture for solid foods, primary eating utensil in Chinese

THE NAMING OF DISHES

YES / NO

REGIONAL CHINESE CUISINE

YES / NO

SHANDONG CUISINE

• cuisine emphasizes the use of fresh ingredients, as well as the flavor, aroma, color and texture of each ingredient, that is why its cuisine is clean, pure and not greasy.

• The area's long coastline means seafood features prominently.

• This cuisine initially set the standard for gourmet food in northeast China.

• also uses heavy and distinct sauces and seasonings. They cook liberally with onions and garlic and like their food to be hearty and salty.

BREWING OF VINEGAR

shandong’s cuisine greatest contribution to Chinese cuisine

FAMOUS SHANDONG DISHES

YES / NO

SWEET AND SOUR YELLOW RIVER CARP

The gold standard of sweet and sour fish. The fish is presented whole and the tail points up to the sky.

DEZHOU BRAISED CHICKEN

From the city of Dezhou the chicken is extremely tender and a beautiful Chinese five-spice flavor.

BRAISED KING PRAWNS

This dish features a heavy, soy-based sauce that envelops the king prawns. The prawns must be a special variety that migrate between the Bohai Sea and the brackish Yellow River.

BIRD’S NEST SOUP

a popular soup or usually served at special occasions such as weddings and banquets.

BEIJING CUISINE

• inevitably influenced by the imperial cooking school.

• diverse in nature.

• food is mild in taste, is often slightly oily, and vinegar and garlic are common ingredients; is frequently fried, stewed, or braised.

• often intricately decorated.

FAMOUS BEIJING DISHES

YES / NO

PEKING DUCK

The Chinese capital's most celebrated delicacy is an irresistible combination of crisp, lacquered skin and tender meat, sliced and then rolled up in thin pancakes with dark fermented sauce, slivers of white leek, and strips of cucumber

TEA EGGS

Hard boiled eggs, with cracked shells, are marinated in hot spiced tea until

a distinctive cracked pattern and flavor is apparent.

MOO SHIU PORK

Slivers of pork, egg, tiger lily buds, cloud ear fungus, and other vegetables are stir fried together, combined with a light sauce, and eaten rolled up in thin flour pancakes.

SHANGHAI CUISINE

• fundamentally light in flavor

• not inundated with spices, preservatives are used sparingly. Sugar is an important ingredient, especially when used in combination with soy sauce.

• Because of its proximity to the Yangtze River, the chefs tend to take advantage of freshwater fish and crustaceans.

• It is known for preserving food by pickling vegetables and curing meats.

• It aims at lightness in flavor, and beauty in decoration.

JIANGSU “SU” CUISINE

commonly nicknamed "The Land of Fish and Rice." It was once the second largest cuisine among ancient China's royal cuisines.

based on the Yangtze River, thus having access to a wide range of ingredients and resources.

well known for its freshwater fish and duck dishes, matched with local vegetables.

known for its freshness, tenderness and crispness that requires a high level of skill and patience to cook.

They are good at keeping the original taste: one particular taste for one dish. All dishes have light, mellow and refreshing tastes.

YANGZHOU CUISINE

light and elegant;

SUZHOU CUISINE

slightly sweet;

WUXI CUISINE

fairly sweet.

COMMON SHANGHAI DISHES

YES / NO

HONG SHAO ROU

• Red Braised Pork

• Pork belly is braised until the fat and skin are gelatinous, while the sauce is usually thick, sweet and fairly sticky.

SWEET AND SOUR SPARE RIBS

Literally called "sugar and vinegar spareribs" which indicates the main ingredients of this dish.