Chinese Cuisine中国菜

Chinese Culinary Culture

• China has a civilized history of 5,000 years and Chinese cuisine has evolved over time. Its culinary techniques, preparation, serving and appreciation of food have been developed to the highest level. Cooking has occupied an important position in Chinese culture throughout its history. Chinese culture considers cooking an art and a science.

Chinese Culinary Culture 民以食为天

Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying “Food is the first necessity of the people”.

Chinese Culinary Culture Influence of

Confucianism & Taoism• The two dominant philosophies of Chinese

culture both had extreme influences on the political and economic history of the country but it is less well known that they also influenced the development of the culinary arts.

Influence of Confucianism “live to eat”

Confucius emphasized the artistic and social aspects of

cookery and eating. The Chinese don’t gather together without involving food - it is considered to be poor etiquette to invite friends to your home without providing appropriate food.

Influence of Taoism“eat to live”

• On the other hand, Tao encouraged research into the nourishment aspects of food and cookery. Rather than concentrating on taste and appearance, Taoists were concerned with the nourishment of the body, prevention of disease and the search for longevity.

Cantonese Cuisine 粵菜

• Cantonese (Yue) cuisine comes from Guangdong in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.

White boiled shrimp白灼虾

• White boiled shrimp is a variety of night dish in Cantonese cuisine. The dish is made with shrimp in boiling ( 灼 ) hot water, and served with the shells. The shrimp is then eaten with soy sauce. When finished, people wash their hands in a bowl of warm tea and lemon.

Hunan cuisine 湖南菜 , 湘菜• Hunan cuisine consists of the cuisines of the Xiang River region,

Dongting Lake and western Hunan Province, in China. • Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep

color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking.

Chairman Mao's Red-Braised Pork 毛氏红烧肉A dish in memory of Chairman Mao. The sweet, aromatic chunks of meat are irresistible

Szechuan cuisine 四川菜 , 川菜• Szechuan cuisine, is a style of Chinese cuisine

originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒 ). Peanuts are also a prominent ingredient in Szechuan cooking.

Kung Pao chicken 宮保鸡丁• Kung Pao chicken is a classic

dish in Szechuan cuisine, The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo ( 宮保 ), or palatial guardian. The name "Kung Pao" chicken is derived from this title.

Fujian cuisine 闽菜 , 福建菜Key ingreidenit:Fermented fish sauce, known locally as shrimp oil (虾油 ) is derived from fish that have been allowed to ferment.

Fermented fish sauce 魚露 / 蝦油