Countries• China• Japan• India• Sri Lanka• Russia• Nepal• Mongolia
• Philippines• Indonesia• Pakistan• Bangladesh• Vietnam• Korea• Cambodia
Chinese Cuisine• Includes a lot of vegetables and rice,
very little meat.• Foods are steamed, stir fried, boiled or
poached. • Many stir-fried dishes originated in the
Canton region because people didn’t like overcooked foods.
• Rice always accompanies the dish and is served at every meal.
Chinese Cuisine• A Chinese dish should have yin and
yang. • Yin: foods that are generally bland and
low calorie.• Yang: foods that are rich and higher in
fat. • China’s two main agricultural ingredients
are rice and wheat. • In the Peking region foods are very rich,
use a thick, dark soy sauce and popularized the sweet-sour taste.
Chinese Cuisine
Lo Mein: A Chinese noodle that looks like spaghetti.
Wontons: Chinese fried dumpling
• Egg foo yung: A type of omelet
• Egg drop soup: soup made with chicken, chicken broth and eggs.
• Dim Sum: steamed dumplings that are filled with meat, fish and vegetables.
Chinese Cuisine
Chinese Cuisine
• Bamboo: cream-colored vegetable that adds a crisp, chewy texture to foods.
• Tea: China’s national drink. • Szechuan: A type of cooking from a province
in Western China that makes the hottest, spiciest food in China.
• Sodium: Chinese food contains a high amount of sodium due to the heavy use of soy sauce.
• 3 meals are eaten a day.
• Breakfast usually consists of thick porridge made with rice called Congee.
• Main cooking utensils include steamer, cleaver and wok.
• Chinese use chopsticks as their main eating utensil.
Chinese Cuisine
Japanese Cuisine
• Japan’s most important crop is rice.
• Most protein in the Japanese diet is from seafood.
• At the Japanese New Year celebration, the people eat soybeans for each year of their age.
Japanese Cuisine
• Daikon: A common giant white radish.
• Soy sauce: A popular flavoring in Japanese cooking.
• Seaweed: A basic ingredient in Japanese cooking.
• Miso: fermented soy bean paste.
• Tofu: A custard-like cake made from soybeans that is used in many dishes.
Japanese Cuisine
• Sashimi: Raw fish fillets eaten plain or with a sauce.
• Sushi: raw or cooked fish served with vinegar-flavored rice and seaweed.
• Tempura: crisp, batter fried vegetables and seafood.
• Sukiyaki: A mixture of meat and vegetables that are cooked in a wok.
• Wasabi: A spicy, Japanese horseradish.
What are we making in class
• Tuesday March 25th: Egg drop soup & Teriyaki Chicken
• Thursday March 27th: Fortune cookies
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