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Chinese Cuisine

Chinese Cuisine . Everyone eats and drinks; yet only few appreciate the taste of food. Doctrine of Mean, 4.2 by Confucius . Meals American vs. Chinese. More beef than pork and fish. Use a lot of milk products. More meat on plate than vegetables. Salt major seasoning

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Chinese Cuisine

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  1. Chinese Cuisine Everyone eats and drinks; yet only few appreciate the taste of food. Doctrine of Mean, 4.2 by Confucius

  2. MealsAmerican vs. Chinese • More beef than pork and fish. • Use a lot of milk products. • More meat on plate than vegetables. • Salt major seasoning • Common drinks: milk, soda, coffee. • Divide all ingredients into eating and flavoring materials. • Eat a lot of fish. • Use soy products rather than milk products. • Rice is staple in their diet. • More vegetables than meat on plate. • MSG and soy sauce are major seasonings. • Tea is most common drink.

  3. Cookery American vs. Chinese • Stoves, ovens , refrigerator, microwaves. • Pots/ pans- stove top. • Knives, forks, and spoons. • Lots of extra gadgets. • Wok- basic tool • Steamers- rice (bamboo) • Cleavers • Spatula and ladles (soups) • Chopsticks

  4. Chinese nutrition and food habits • Food habits reflect the limited resources: • History of famine • 10% land used for production • Taught not to waste food • Fuel sources are scarce; also expensive • Food purchased daily – no storage/ refrigeration • Food is expensive • Food choices are important • Advantages and limitations • Nutritious • Less cholesterol • Low in fat- calories • Rice is carbohydrate source • Low in calcium- no dairy – soy products • Deep fried items high in fat • Some sauces high in sugar • Quick cooking time- long prep time

  5. Chinese Ingredients • Chinese beliefs: • Food preparation should enhance the natural flavors or raw materials • That there is a direct relationship between long life, health and nutrition. • Eating materials- meat, eggs, vegetables, rice, noodles • Cooking / flavoring materials- things that are added (during or after cooking to enhance flavor)

  6. Eating Materials - Meats • Pork • Chicken • Duck • Shrimp • Scallops • Seafood- fresh fish • Chinese sausage- pork base and spices • Beef – used very little* • * very expensive.

  7. Eating Materials - Vegetables • Bamboo shoots- young shoots of plant. • Baby corn • Bean sprouts- mung beans • Water chestnuts- crisp white roots. • Chinese cabbage- bok choy. • Snow peas – pea pods, tender flat and edible. • Daikon- white Chinese radish.

  8. Eating Materials- Fruit • Used as: • Dessert • Stir fry • Fresh • North China: • Apples • Pears • Peaches • South China: • Oranges • tangerines • Tropical Hainan island: • Pineapple, mango, banana • Dragon fruit • Others: • Plum • Apricot/kumquat • Cherries

  9. Eating materials-milk, nuts, tofu • Milk: seldom used • Examples- milk, cheese, cream, and butter • Nuts : • Almonds • Cashews • Walnuts • peanuts • Tofu: • bean curd – made from puried soy beans • Main protein source • Substitute for meat • Provides calcium

  10. Cooking or flavoring materials • Soy sauce • Vinegar • monosodium glutamate(MSG) • Ginger root • Five- spice powder • Scallions • Garlic • Chinese dried mushrooms • Sesame oil • Peanut oil • Sauces- oyster, hoisin, sweet and sour • Cornstarch- thickening agent.

  11. Method of food preparation • Deep frying: smaller cuts of meat (thin) and all foods in large amount of oil • Seals in juices, makes crispy • High heat • Steaming: cook food rapidly in a cloud of moist air • Second most common cooking method • Replaces baking • Economical

  12. Method of food preparation Stir-fry: food cooked in a small amount of oil, stirred vigorously for a short time. *most common cooking method *ingredients added in a sequence according to cooking time * Food changes color- vegetables= brighter. Red cooking: red stewing • Longer cuts of meat = longer cooking time *Reddish color from mixing soy sauce and h2o • Large amount of liquid • Roasting : peking duck • Use rib meat – marinate and roast several hours *small amount of liquid

  13. Traditional Chinese meal Appetizers • Soups: popular and common • Eating a lunch and dinner • Used as side dish • Consume’ -Clear broth • Noodle soup • Shark fin soup • Egg drop soup • Birds nest soup • Egg rolls: wrappers made of egg, wheat flour. • Filled with: • Meat • Vegetables • Shellfish • Poultry • deep fried-baked • Wontons : can be filled or not filled • Prepared: • Deep fried • Steamed • Baked • Boiling

  14. 70 Million Sharks Killed for Fins Annually • Shark Fin Soup • Special occasion soup • Weddings/banquets • Shark fins provide texture, while taste comes from other ingredients • Consumption has risen dramatically because middle class has become more affluent • Shark Finning Controversy • named as a primary contributing factor in the global decline of many shark species • Fishing fleets catch about 70 million sharks a year as of 2010

  15. Traditional Chinese mealsMain Dishes • Rice: staple of diet • Inexpensive and filling, also easy storage • Prepared: fried, steaming, rice pudding • Long grain better for fried rice • Eggs : “ sign of good luck” • Expensive • Used chicken and duck eggs • Egg foo young= Chinese version of the omelet • Noodles: substitute for rice • Rice, bean, wheat flour • Dried • Lo mein- resembles spaghetti • Stir fry: most common • Fast cooking = little fuel is used • Most vegetables – little to no meat • Variety of ingredients- lots of combos *veggies should be crisp yet tender and added in a sequence

  16. Traditional Chinese mealsDesserts • No sweet desserts • Any desserts are reserved for banquets • Served in middle of meal • Fresh fruits • Almond cookies • Rice pudding • Peking dust

  17. Traditional Chinese mealsChinese Tea • Tea is a national drink • Good for health, hygiene, taste. • Is costly • Zero sugar, lemon or milk • Is loose not in bags • Three main tea types: • green- collected before leaves wither • Black – after leaves wither • Oolong – both green and black • Rules for making tea; 1. high quality tea leaves 2. fresh water 3. leaves in water boiled 4. brew 3-5 minutes 5. ceramic pot

  18. Chinese meal service • 3 meals a day – very few snacks • Breakfast: congee – rice/boiled noodles • Lunch/dinner: all dishes are served at one time • Always soup • 2-3 stir fry's/ meal placed on lazy Susan in center. Rice 2-3 times a day • 1. No tablecloths, napkins, silverware, decoration. • 2. Take only what you need. • Burp = is a compliment to the cook.

  19. Cooking Rice • Recipe: • 1 cup dry rice with 2 cups water • Stir once at the beginning • Done when all water is absorbed

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