CHNS 281 Final - Chinese Cuisine and Food Culture Food Recognition

Sweet Potato Pavilion (Dedicated to Chen Zhen Long)

Sting Pepper (From Dafang County Guizhou Province)

Li Yu (1611-1680) (Called Profoundly Artificial by Yuan Mei)

Yuan Mei (1716-1797)

Crucian Carp (White Belly is better)

Roasted Crucian Carp with Scallions

# A signature dish in Shanghai

(Bones are roasted soft and edible; usually with roes inside.)

Crucian Carp with Tofu Soup # High-protein and commonly served for women after giving birth (cause calcium).

Chinese Shad

• More slender and silver than american shad

American Shad

Steamed Shad

• Served in halves

• Scales on

Chinese Citron (Buddha’s Hand)

Lily Bulb

Swiftlet Nests

Bird’s Nest Soup w/ Goji Berries

_{Bird’s Nest Soup}

Swiftlet

Cao Xueqin (Probably Wrote Dream of the Red Chamber)

Cao Xueqin Statue in Beijing

Crab Feast of Jia Family

Jia Baoyu

Lin Daiyu

Xue Baochai

A Banquet Scene in Dream of the Red Chamber TV Series

“Red Mansion Banquet”

“Red Mansion” Banquet Hotel

Crab Poem (by Xue Baochai I think?)

Chinese Eggplant/Aubergine

Dried Eggplants with Diced Chicken (takes 10 chicken to make)

Another Interpretation of Dried Eggplants with Diced Chicken

Stinky Fermented Soft Tofu (Southern Style)

Stinky Fermented Soft Tofu (Northern Style)
This shit ass

Stinky Fermented Winter Melon

(or Stinky Fermented Wax Gourd)

Ningbo City, Zhejiang Province

Stinky Fermented Winter Melon

Chop Suey

Chow Mein

Egg Foo Yung

Mogoo Gai Pan

Wonton (soup)

Wonton (fried)

General Tso’s Chicken
- Traditionally uses dark meat unlike Orange Chicken

General Tso Chicken Sandwich

Mongolian Beef (American)

Beef with Scallions Quick Stir Fry

Authentic Chinese Mapo Tofu

Americanized Mapo Tofu

Fortune Cookie (from Japan)