1、-“Have you eaten already?“ -“Food is the first necessity of the people”(“民以食为天。”) -“Desires for food and sex are basic human instincts.” (“食色，性也。”) -“Governing a great nation is like cooking a small fish.” (“治大国若烹小鲜。”),Confucianism and Dietetic Health,Chinese Cooking Art,Table Manners,Styles,Concept
2、s,Harmony, Balance Harmonious blending of ingredients and balance in seasoning A balance of textures, flavors and colors,Principles of Yin and Yang Five flavors: sour, hot, bitter, sweet and salty Four elements: color, aroma, flavor and shape,Throughout the country there is a great diversity of cuis
3、ine. Chinas vast territory and long history have given birth to distinct regional cuisines.,Eight well-known cuisines in China: Shangdong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine 八大菜系：鲁、川、粤、闵、苏、浙、湘、徽等菜系）,1. Sichuan C
4、uisine 2. Shangdong Cuisine (or Northern Cuisine) 3. Guangdong Cuisine (or Cantonese Cuisine) 4. Jiangsu-Zhejiang Cuisine (or Huaiyang Cuisine),Major Schools of Chinese Cuisine,Characteristics: Sour, sweet, fragrant, oily, tasty, Well-known for its hot and pungent flavoring; Noted for being tongue-n
5、umbing Particular about the use of seasonings Main condiments: bean paste, pickled pepper,1. Sichuan Cuisine,Pork Shreds with Fish Flavor,Eggplant in Garlic Sauce,鱼香茄子,Mapo Tofu,Diced Chicken with Chili and Peanuts,宫保鸡丁,Hot and Sour Soup,酸辣汤,Dezhou Braised Chicken,德州扒鸡,Of the four major schools of C
6、hinas culinary art（烹调艺术）, Sichuan cuisine is perhaps the most popular. It is well-known for its hot and pungent（刺激的） flavoring. Yet the highly distinctive pungency is not its only characteristic.,A Sichuan dish can be hot, sweet, sour, salty, or tongue-numbing,Characteristics: Fresh, tasty, but not
7、greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.,2. Shandong Cuisine,And much of Shandong cuisines history is as old as Confucius himself, making it the olde
8、st existing major cuisine in China. It is the chief of eight cuisines.,Characteristics:,Shallot(葱) and garlic（蒜） are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes.,Thin soup（清汤） features clear and fresh while creamy soup（奶汤）
9、looks thick and tastes strong. It is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.,鲁菜，素有“北方代表菜”之称。春秋战国时，鲁地就以治馔著名，历经汉唐，成为“北菜”主角。宋代所谓“北食”，主要即指鲁菜。元明清是还是宫廷御膳支柱。现代御膳仍多有鲁菜特色。主要由济南和胶东地方菜组成。济南菜以爆、烧、炒、炸见长，菜品以清、鲜、脆、嫩著称，
10、讲究清汤和奶汤的调剂。胶东菜擅长爆、炸、扒、蒸，口味以鲜为主，偏重清淡。其名菜有九转大肠、糖醋黄河鲤鱼、德州扒鸡、油焖鱼、清氽赤鳞鱼、煎白条鱼饼、韭青炒海肠子、福山烧小鸡、烤小雏鸡等。在山东下层百姓中，人们爱吃煎饼和玉米饼子，卷葱抹酱，或以蒜泥拌生菜，别有风味。山东大葱蘸酱的吃法后来也被上层社会和宫廷所接受。无论富贵贫贱之家，每饭必具葱蒜，具有典型的山东特色。,Characteristics: Crisp, light, refreshing and tasty Lay emphasis on deep frying, stewing, baking and especially on the
11、 color of the dishes.,3. Guangdong Cuisine,Two basic rules: 1) The food must be absolutely fresh. 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.,There is a Cantonese(广东) saying: “Any animal whose back fa
12、ces the sun can be eaten“ , and in Northern Chinese areas such as Beijing, it is said “The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the aeroplane, and everything that has legs, except the table.“.,As the climate of Guangdong is hot, these dishes are
13、 fresh, tender, and lightly seasoned（调味）. The raw material for Guangdong cuisine is very rich, which includes snake, cat and pangolin（穿山甲）. Cooked snake is considered a delicacy.,Characteristics: The food features freshwater fish and seafood dishes. It takes a bit longer to prepare and thus vegetabl
14、es and meats are softer to eat.,4. Jiangsu-Zhejiang Cuisine,The food is mostly fried, and the main cooking methods include: stewing with soy sauce, steaming, quick saut, braising, roasting, etc. There is much use of sesame oil and vinegar.The seasonings become sweeter with more sugar and dark soy us
15、ed.,Fujian Cuisine,Fujian cuisine comprises three branches - Fuzhou, South Fujian and West Fujian. There are slight differences among them. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally speaking, Fujian dishes are slightly sweet and sour, and less s
16、alty.,Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour.,煎糟鳗鱼,South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, an
17、d orange juice as flavorings.,金门姜母鸭,West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor.,爆炒地猴,福建菜，选料精细，刀工严谨；讲究火候，注重调汤；喜用佐料，口味多变。福建菜显示了四大鲜明特征：一为刀工巧妙，寓趣于味，素有剞花如荔，切丝如发，片薄如纸的美誉；二为汤菜众多，变化无穷，素有“一汤十变”之说。如用牛肉、鸡肉、火腿制成三茸汤后，根据菜肴烹制的需要，再选择干贝、鱿鱼、红糟、京冬菜、梅干菜、龙井茶叶或夜来花香等辅料中的一种料汁，
18、掺进三茸汤，使汤的味道起了变化，给人以汤醇、料香、味新之感。三为调味奇特，别是一方。闽菜的调味，偏于甜、酸、淡，这一特征的形成，与烹调原料多取自山珍海味有关。善用糖甜去腥膻；巧用醋酸甜可口；味清淡，则可保持原汁原味，并且以甜而不腻，酸而不峻，淡而不薄享有盛名。闽菜还善用红糟、虾油、沙茶、辣椒酱等调味，风格独特，别开生面。四为烹调细腻，雅致大方，以炒、蒸、煨技术最为突出。食用器皿别具一格，多采用小巧玲珑、古朴大方的大、中、小盖碗，愈加体现了雅结、轻便、秀丽的格局和风貌。,1. Chinese Cooking Art,ColorTo have a bright, pleased and harmo
19、nious color is one of the main principles when cooking Chinese food.,1.1 The complete presence of color, shape, aroma and flavor(色香味形俱全),1. Chinese Cooking Art,Shape Shape mainly depends on methods of cutting.,Raw materials are sliced, diced, shredded, or minced according to the requirements of the
20、dish and the character of the raw food.,1.1 The complete presence of color, shape, aroma and flavor(色香味形俱全),1. Chinese Cooking Art,Aroma Aroma means the fragrant and appetizing smell of the dishes.,“鲈出鲈乡芦叶前，白质黑章三四点，细鳞巨口一只鲜，秋风想见真风味，只是春风已迥然”。 -杨诚齐,1.1 The complete presence of color, shape, aroma and f
21、lavor(色香味形俱全),1. Chinese Cooking Art,Flavor Flavor refers to tasting the food: salty, sweet, sour, bitter, hot, etc.,1.1 The complete presence of color, shape, aroma and flavor(色香味形俱全),A Road Map of Flavors,Popular saying:sweetness in the southsaltiness in the northhotness in the west sourness in th
22、e east,Sweet,Sugarcane is never sweet at both ends.,For people in eastern Chinas coastal Jiangsu and Zhejiang provinces, sugar is just as important as salt.,Birds Nest Soup, one of Chaozhous most famous dishes, is surprisingly sweet and subtly flavored.,Sweet and Sour Spare-ribs （酱排骨） from Wuxi, Jia
23、ngsu Province.,Salty,“I have eaten more salt in my life than you have eaten rice.”,People in northern China especially prefer heavy, salty food. Salty pickles were eaten on dry and cold winter days when fresh vegetables were scarce and expensive.,Spicy/Hot,Sichuan-style dishes are numbing as well as
24、 hot. Hunan-style dishes are all hot, but dont numb the mouth.,“湖北人不怕辣、湖南人辣不怕，四川人怕不辣”,Sour,In Northern Chinas Shanxi Province, locals sip or gulp vinegar down like a soft drink. The predominance of wheat-based food is a major reason for the popularity of vinegar.,Shanxi Chencu, a kind of mature vine
25、gar with a delicate fragrance and the color of Coca Cola, is rich in amino acids.,Drinking multicolored vinegar is a new healthy lifestyle in some Beijing vinegar bars.,1.2 Fire temperature(火候),1. Chinese Cooking Art,Different ingredients require different cooking time and temperature so that they c
26、an be hard, soft, crisp, or tender. They can be cooked over high, moderate, or low temperatures.,1. Chinese Cooking Art,1.3 Chinese cuisine combines food with medicine,The cooking techniques of our country are closely related to Chinese medical treatment and health care.,We can take advantage of the
27、 medicinal properties of the raw materials and turn them into all kinds of food, thereby accomplishing the purpose of preventing and curing certain diseases.,1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,According to inventors e.g. Dongpo Pork(东坡肉) Pockmarked Bean Curd(麻婆豆腐) Goubu
28、li Steamed Stuffed Bun(狗不理包子),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,2) According to places e.g. Peking Roast Duck(北京烤鸭) Northern Sichuan Bean Jelly(川北凉粉) Daokou Braised Chicken(道口烧鸡),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,3) According to shapes e.
29、g. Goldfish Steamed Dumplings(金鱼蒸饺) Dragon Whiskers Noodles(龙须面) Duck Shaped Like a Lotus Flowers Just Emerging from Water(出水芙蓉) Cats-ear-shaped Flour(猫耳朵),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,4) According to colors e.g. Amber Peanuts(琥珀花生) Jadeite Shrimp(翡翠虾) Crystal Por
30、k Leg(水晶猪肘) Pearl Meatball(珍珠丸子),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,5) According to tastes e.g. Crispy Fried Chicken(香酥鸡) Multi-flavored Bean Curd(怪味豆腐) Boiled Duck in Salt Water(咸水鸭) Crispy Fried Chicken with Curry(咖喱酥鸡) Spicy Fish Soup(酸辣鱼汤),1.4 Special ways in naming
31、 Chinese Dishes,1. Chinese Cooking Art,6) According to flowers e.g. Osmanthus Meat(桂花肉) Lotus Eggs(芙蓉蛋) Lotus Prawns(荷花大虾),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,7) According to different kinds of oil e.g. Shredded Tripe with Chili oil(红油肚丝) Mushrooms in Oyster Sauce (蚝油香菇)
32、 Oil-fried Dough Cake(大油饼),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,8) According to utensils e.g. Bean Curd in Casserole(砂锅豆腐) Chicken in Earthen Jar(瓦罐鸡肉) Ham in Hotpot(火锅肘子),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,9) According to ingredients e.g. Mu
33、shrooms and Sliced Chicken(香菇鸡片) Shredded Pork and Dried Vegetables(干菜肉丝) Shredded Pork and Hot Pickled Mustard Tuber(榨菜肉丝),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,10) According to Chinese medicine e.g. Diced Chicken with Chinese Angelica(当归鸡块) Beef with Dried Orange Peel(陈皮
34、牛肉) Mandarin Fish with Ginseng(人参桂鱼),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,11) According to images e.g. Prosperity Brought by Dragon and Phoenix(龙凤呈祥) Ants Climbing the Trees(蚂蚁上树) Lions Head(狮子头),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,12) Accordi
35、ng to methods of cooking e.g. Deep-fried Prawns(炸大虾) Braised Carp in Brown Sauce(红烧鲤鱼) Quick-fried Yellow Croaker(烹黄鱼),1.4 Special ways in naming Chinese Dishes,1. Chinese Cooking Art,13) According to mythologies and historical stories e.g. Rice-flour Noodles in Yunnan(过桥米线) Three Sworn Brothers in
36、Peach Garden(桃园三结义),GuessGuessGuess,What are those dishes?,chicken slices with chilli,salted duck,tea-flavored egg,sweet and sour spare-ribs,shrimps with crispy fried rice crust,辣子鸡丁,茶叶蛋,糖醋排骨,虾仁锅巴,盐水鸭,three delicacies soup,braised prawns,steamed bream,spiced beef,pork fillet with sweet and sour sauc
37、e,三鲜汤,清蒸鳊鱼,五香牛肉,糖醋里脊,油焖大虾,回锅肉鱼香肉丝鱼香茄子椒盐排骨醋熘白菜西湖醋鱼宫保鸡丁,Chinese cabbage with sweet and sour sauce,twice-cooked pork slices in hot sauce,fish-flavored shredded pork in hot sauce,fish-flavored eggplant,fried spare ribs with pepper and salt,West Lake vinegar fish,sauted chicken cubes with chili and peanu
38、ts,1. Chinese Cooking Art,1.5 Methods of Cooking,“煎” (fried) e.g.“煎鸡蛋” (fried eggs) “炒”(stir-fried) e.g.“炒鸡丁”(stir-fried chicken dices) “爆” (quick-fried) e.g.“葱爆羊肉” (quick-fried lamb with scallion in ginger sauce) “炸” (deep-fried)e.g.“炸油条”(deep-fried twisted dough stick) “煸”(sauted) e.g.“干煸鳝鱼”(saute
39、d eel slices) “熘” (sauted/quick-fried) e.g.“醋熘白菜”(quick-fried cabbage with vinegar),“煨”(simmered) e.g.“煨火鸡” (simmered turkey) “扒” (fried and simmered) e.g.“虾子扒海参” (fried and simmered sea cucumber with shrimp roe) “熏” (smoked)e.g.“熏鱼” (smoked fish) “烤” (roast, barbecued) e.g.“烤鸭”(roast duck) “烘” ，“烙”
40、 (baked) e.g. “烘鸽” (baked pigeon)“烙烧饼” (baked sesame pancakes) “蒸”(steamed) e.g.“蒸馒头”(steamed bun),1. Chinese Cooking Art,1.5 Methods of Cooking,“白灼” (scalded)e.g.“白灼明虾” (scalded prawns) “涮” (scalded thin slices of meat, etc., in boiling water or dip-boiled)e.g.“涮羊肉”(dip-boiled mutton) “煮”， “熬” (boi
41、led) e.g.“煮豆腐” (boiled bean curd)“熬豆浆” (boiled soy-bean milk) “煲/炖”(stewed) e.g.“炖猪蹄”(stewed trotter) “卤” (pot-stewed) e.g.“卤菜” (pot-stewed meat dish),1. Chinese Cooking Art,1.5 Methods of Cooking,“烧/焖/烩”(braised) e.g.“红烧鲤鱼” (braised carp in brown sauce) “泡/腌” (pickled) e.g.“泡菜” (pickled vegetables)
42、 “炝” (boiled and dressed)e.g.“炝腰花” (boiled and dressed pork kidney),1. Chinese Cooking Art,1.5 Methods of Cooking,2. Confucianism and Dietetic Health,2.1 Emphasizing the quality of the food,Confucius developed some principles of dietetic hygiene and criteria for testing the hygiene of foods.e.g.“The
43、re is neither rejection to his rice being of the finest quality, nor to his meat being finely minced.”(食不厌精，脍不厌细).,Chinese words from Confucius principles of dietetic hygiene and criteria : e.g. “欠火候”: be undercookedthings not done satisfactorily “夹生饭”: half-cooked ricetask difficult to perform beca
44、use it has not been done properly at the outset. “炒冷饭”: heat leftover ricesay or do the same old thing “炒鱿鱼”: stir-fry squidfire sb.,2. Confucianism and Dietetic Health,2.1 Emphasizing the quality of the food,2. Confucianism and Dietetic Health,2.2 Advocating moderateness while eating,“Do not eat to
45、o much”(不多食) “Do not talk at meals”(食不语),2.3 Keeping to the principle of building health through diet,“Do not take away the ginger”(不撤姜食),“No limits is laid down, but not so much as to make one disorderly”(唯酒无量，不及乱),2.4 Ideas on wine-drinking,Some Specific Guidelines: - Seats are arranged according
46、to rank or social standing, so be careful when sitting. - Wait for the elders to begin the meal first. - When a new course is served, the elders are first to eat. - Since the food stand rotates on the round table, eat only what is in front of you. - Leave some food on the dish, but empty the rice in
47、 your rice bowl. - Chinese enjoy eating very much and are noisy during meals. It is important to adopt the same mood with a good attitude and joyful conversations. ,Some Donts: - Dont Chew with Your Mouth Open - Dont Make noise while eating - Dont Speak with Your Mouth Full - Dont Pick/Suck Teeth -
48、Dont Put Your Elbows on the Table - Dont Spit Food (Bones, Skin, etc.) out of Your Mouth - Dont Pick Up Your Plate or Bowl - Dont Pass Gas Or Burp - Dont Clean Ears with Fingernails - Dont Smoke - Dont eat only one food that suits your taste best. - Dont flip over fish. - Dont get more food if there
49、 is some left in your dish, and wait for your turn after you empty your dish. - Dont Select food too slowly.,Chopsticks Manners,“The honorable and upright man keeps well away from both the slaughterhouse and the kitchen. And he allows no knives on his table.“君子远庖厨”-Confucius,Chopstick Etiquette,Chopsticks Manners,- Dont use chopsticks to hit the side of your bowl or plate to make a lot of noise. -When you use chopsticks, dont stretch out your index finger.-Never use chopsticks to point at others. -It is thought to be an impolite behavior when you suck the end of a chopstick.,
