ChineseChinese II II

We will learn:We will learn:1. Chinese cuisine 2. Basic food name3. Ordering your food in a

restaurant

CHINESE CUISINESCHINESE CUISINES

Some facts… Some facts… •Eight Great Traditions (八大菜系 ): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.

•Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (四大菜系 ).

SHANDONG CUISINE SHANDONG CUISINE (L(LǓǓ C CÀÀI)I)

Shandong Cuisine (Lu Cai)Shandong Cuisine (Lu Cai) One of the oldest cuisines in China, with

a history of 2,500 years. Originates from Confucius’ family banq

uette, then adopted by imperial kitchen. Lu cai has great influence in north China

and has become the representative of North China cuisines

Shandong Cuisine (Lu Cai)Shandong Cuisine (Lu Cai)Specializes in seafood like prawn

s, sea cucumber, flounder Also emphasize on soup gravyTraditional luxury royal banquett

e

SICHUAN CUISINE (CHUSICHUAN CUISINE (CHUĀĀN CN CÀÀII 川菜川菜 ))

Sichuan Cuisine (ChuSichuan Cuisine (Chuāān Cn Càài)i) 2000 years of history but gai

ned popularity all over China after 1980’s

Characterized in hot and numbing taste because using a lot of peppercorns and spices.

Now it is one of the fastest growing cuisines in the world.

Learn from other cuisines and cook in its own style.

Sichuan Cuisine (ChuSichuan Cuisine (Chuāān Cn Càài)i)Beef and fish are most popularNow making more and more s

eafood due to the influence of Cantonese food

Most famous one is “hot and spicy crab”

CANTONESE CUISINE (YUCANTONESE CUISINE (YUÈÈ C CÀÀII 粤菜粤菜 ))

Cantonese Cuisine (YuCantonese Cuisine (Yuèè C Cààii 粤粤菜菜 ))

Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers

Cantonese people ate what they could find locally. Wild animals, plants even insects.

18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.

Cantonese Cuisine (YuCantonese Cuisine (Yuèè C Cààii 粤粤菜菜 ))Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.

Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.

Garlic, chives, ginger and coriander leaves are main spices.

HUHUAAIYIYAANG CUISINE (HUNG CUISINE (HUÁÁIYIYÁÁNG CNG CÀÀII 淮扬菜淮扬菜 ))

HuHuaaiyiyaang Cuisine (Hung Cuisine (Huááiyiyááng Cng Cààii 淮淮扬菜扬菜 ))

Capital 1000 years ago, catering industry highly developed.

Geographically, between south and north, combining various cooking styles.

Strict selection of ingredients according to seasons.

Used to be expensive and luxury.

HuHuaaiyiyaang Cuisine (Hung Cuisine (Huááiyiyááng Cng Cààii 淮淮扬菜扬菜 ))

Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.

Cutting of the material is the key factor for a good dish

Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes

BASIC FOOD NAMESBASIC FOOD NAMES

Vegetarian… Vegetarian… Rice

Noodle

Soup

Vegetable

Tea

Salt

Sugar

Water

mǐ fàn 米饭

miàn tiáo 面条

tāng 汤

shū cài 蔬菜

chá 茶

yán 盐

táng 糖

shuǐ 水

NNon vegetarian… on vegetarian…

Chicken

Pork

Beef

Mutton/Lamb

Fish

Beer

Red wine

Jī 鸡

Zhū ròu 猪肉

Níu ròu 牛肉

Yáng ròu 羊肉

Yú 鱼

Pí jiǔ 啤酒

Hóng jiǔ 红酒