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Food in Chinese Culture

Food in Chinese Culture. 市鹏. 饭 (fan) Starch Stable. Source of Starch such as: Rice ( 北方人） Noodles ( 南方人） Mantou (Steamed Buns). 菜 (cai) “Vegetable”. Can be vegetable, fish, meat, etc.. Mushrooms Cabbage Pork Beef Chicken Snapper Walleye No Dairy Products Used. Preparation.

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Food in Chinese Culture

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  1. Food in Chinese Culture 市鹏

  2. 饭(fan) Starch Stable • Source of Starch such as: Rice (北方人） Noodles (南方人） Mantou (Steamed Buns)

  3. 菜 (cai) “Vegetable” • Can be vegetable, fish, meat, etc.. • Mushrooms • Cabbage • Pork • Beef • Chicken • Snapper • Walleye No Dairy Products Used

  4. Preparation • The meal needs to have a good balance between 饭和菜。 • Whenbeingprepared,themajorityofingredientsaredicedintosmallpieces. • Inmoderndaysrice is cooked in a 饭堡 or rice cooker • Meats and vegetables are cooking together in a 炒锅 or a wok.

  5. Cuisines • Eight Regional Cuisines • Hui: Anhui • Yue (Cantonese): Guangdong • Min: Fujian • Xiang: Hunan (Can include Xiangjiang Region, Dongting Lake and Xiangxi styles) • Su (aka Huaiyang Cuisine): Jiangsu • Lu: Shandong (Include Jinan, Jiaodong styles, etc.) • Chuan: Sichuan • Zhe: Zhejiang (Can include Hangzhou, Ningbo, and Shaoxing styles)

  6. HUI: ANHUI • Derived from the Native cooking of the Huangshan Mountains • Similar to Jiangsu Cuisine but focuses more on local herbs and vegetables and not as much on seafood as Jiangsu Cuisine does. • Staple Foods: Fresh Bamboo and Mushroom Caps

  7. Yue (Cantonese): Guangdong • Known for Dim Sum (Touch your heart) – small dishes • rice rolls, lotus leaf rice, turnip cakes, buns Combination of the Central Plains and Southern Cuisine

  8. Min: Fujian • Known for the use of hundreds of different kinds of fish, shellfish, and Turtles. • Staple Ingredients: Seafood, Bamboo Shoots, and Edible Wild Mushrooms • Cooking Methods: Stewing, Braising, Steaming and Boiling • Food usually served in some type of broth or form of soup.

  9. Xiang: Hunan • Known for its hot, spicy flavor, fresh flavor and deep color. • Cooking Methods: stewing, frying, pot-roasting, braising, and smoking. • Very Large Agricultural Region makes for many various ingredients.

  10. Su (aka Huaiyang Cuisine): Jiangsu • World Famous Cuisine Region for its flavors. Includes cuisine from Yangzhou, Nanjing, Suzhou and Zhenjiang. • Especially popular in the lower part of the Yangtze River. • Typical Dishes: • Jinling salted dried duck (Nanjing's most famous dish) • Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves) • Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine).

  11. Lu: Shandong • Very popular in Northern China, but not liked in South China or Shanghai. • Known for various cooking techniques and seafood. • Typical menu items: • Braised Abalone • Sweet and sour carp • Dezhou Chicken

  12. Chuan: Sichuan • Known for its Bold and Spicy flavors from using plenty of garlic and chili peppers and also the unique flavor Sichuan Peppercorns. • Other Staple Ingredients • Peanuts • Sesame Paste • Ginger

  13. Zhe: Zhejiang • Known for its fresh, soft flavor with a mellow fragrance • The cuisine consists of at least three styles, each of which originates from different cities in the province: • Hangzhou style, characterized by rich variations and the use of bamboo shoots • Shaoxing style, specializing in poultry and freshwater fish • Ningbo style, specializing in seafood

  14. Ｃｕｉｓｉｎｅ　Ｍａｐ

  15. Other Staple Ingredients • Ingredients have been imported into China over time. Wheat and sheep and goats were possibly introduced from western Asia in prehistoric times, many fruits and vegetables came in from central Asia during the Han and the T'ang periods, and peanuts and sweet potatoes from coastal traders during the Ming period.

  16. Ｕｔｅｎｓｉｌｓ • Ｃｈｏｐｓｔｉｃｋｓ　ａｒｅ　ｕｓｅｄ　ｂｅｃａｕｓｅ　ｏｆ　ｔｈｅ　ｅｌｅｇａｎｔ　ａｐｐｅａｒａｎｃｅ． • Ｋｎｉｖｅｓ　ａｎｄ　Ｆｏｒｋｓ　ａｒｅ　ｆｅｌｔ　ｔｏ　ｂｅ　ｂａｒｂａｒｉａｎ　ｂｅｃａｕｓｅ　ｂｏｔｈ　ａｒｅ　ｕｓｅｄ　ａｓ　ｗｅａｐｏｎｓ

  17. Symbolic New Years Dishes • Jiaozi- meaning wealth and prosperity because of the crescent shape looks like the ancient Chinese money. • Steamed Whole Fish – First “yu” itself sounds like the word for wish and abundance. Serving a fish at the end of the meal symbolizes the wish for abundance in the coming year. A whole fish with the head and tail symbolizes the end and the beginning of a new year. • China New Year Salad – Usually eaten on the 7th day of Spring Festival , symbolizing “everyone’s birthday”. The Tradition is to toss the salad and high you can toss it the greater your luck and prosperity will be in the New Year.

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