Lecture for Jan. 4.doc

Chinese Cuisine-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。”)1. Chinese Cooking Art 1.1 The complete presence of color, aroma flavor, and shape(色香味形俱全) Color To have a bright, pleasing and harmonious color is one of the main principles when cooking Chinese food. AromaAroma 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 FlavorThe flavor refers to the taste of food: sweet, sour, bitter, hot, salty, etc.Popular saying: sweetness in the south saltiness in the north hotness in the east sourness in the westSweetSugarcane is never sweet at both ends. (“甘蔗没有两头甜”) Chinese proverb Sweet and Sour Spare-ribs （酱排骨） from Wuxi, Jiangsu Province.Salty “I have eaten more salt in my life than you have eaten rice.” （我吃的盐比你吃的饭还多。） Spicy/Hot “贵州人不怕辣、湖南人辣不怕，四川人怕不辣”Sichuan-style dishes are numbing(麻) as well as hot. Hunan-style dishes are all hot, but dont numb the mouth. Sour Shanxi Chencu, a kind of mature vinegar with a delicate fragrance and the color of Coca Cola, is rich in amino acids.Eight Cuisines(八大菜系） -Sichuan Cuisine（四川菜系）-Hunan Cuisine（湖南菜系）-Shandong Cuisine（山东菜系）-Anhui Cuisine（安徽菜系）-Guangdong Cuisine（广东菜系）-Fujian Cuisine（福建菜系）-Jiangsu Cuisine （江苏菜系）-Zhejiang Cuisine（浙江菜系） ShapeRaw materials are cut into different shapes according to the requirements of the dish and the character of the raw food： slices(片), strips(条), shreds(丝), cubes(块), segments(瓣), dices(丁), grains(粒), mince(碎块), the shapes of flowers and animals, etc. 1.2 Special ways of naming Chinese Dishes1）According to inventorse.g.Dongpo Pork(东坡肉)Pockmarked Bean Curd(麻婆豆腐)Goubuli Steamed Stuffed Bun(狗不理包子) 2) According to placese.g.Peking Roast Duck(北京烤鸭)Northern Sichuan Bean Jelly(川北凉粉)Daokou Braised Chicken(道口烧鸡)3) According to shapese.g. Goldfish Steamed Dumplings(金鱼蒸饺)Dragon Whiskers Noodles(龙须面)Duck Shaped Like a Lotus Flower Just Emerging from Water(出水芙蓉)Cats-ear-shaped Flour(猫耳朵)4) According to colorse.g. Amber Peanuts(琥珀花生)Jadeite Shrimp(翡翠虾)Crystal Pork Leg(水晶猪肘)Pearl Meatball(珍珠丸子)5) According to tastese.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)6) According to flowerse.g.Osmanthus Meat(桂花肉)Lotus Eggs(芙蓉蛋)Lotus Prawns(荷花大虾)7) According to different kinds of oile.g.Shredded Tripe with Chili oil(红油肚丝)Mushrooms in Oyster Sauce (蚝油香菇)Oil-fried Dough Cake(大油饼)8) According to utensilse.g.Bean Curd in Casserole(砂锅豆腐)Chicken in Earthen Jar(瓦罐鸡肉)Ham in Hotpot(火锅肘子)9) According to ingredientse.g.Mushrooms 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)10) According to Chinese medicinee.g.Diced Chicken with Chinese Angelica(当归鸡块)Beef with Dried Orange Peel(陈皮牛肉)Mandarin Fish with Ginseng(人参桂鱼)11) According to imagese.g.Prosperity Brought by Dragon and Phoenix(龙凤呈祥)Ants Climbing the Trees(蚂蚁上树)Lions Head(狮子头)12) According to methods of cookinge.g.Deep-fried Prawns(炸大虾)Braised Carp in Brown Sauce(红烧鲤鱼)Quick-fried Yellow Croaker(烹黄鱼)13) According to mythologies and historical storiese.g. Rice-flour Noodles in Yunnan(过桥米线)Three Sworn Brothers in the Peach Garden(桃园三结义)2. Chopsticks Manners- Dont use chopsticks to hit the side of your bowl or plate to make a lot of noise. -Dont stretch out your index finger when you use chopsticks.-Dont use chopsticks to point at others. -Dont suck the end of a chopstick. -Dont use chopsticks to poke at every dish without knowing what you want.-Dont insert chopsticks vertically into food. -Dont directly pass food from your chopsticks to somebody else.- Dont pick up a dish with the hand that is holding your chopsticks.How to use chopsticks？Step 1Hold the thicker end of the first chopstick in the crook of your thumb, resting the lower part lightly against the inside of your ring finger. Step 2Then put the second (outer) chopstick between the tips of your index and middle fingers and hold it with your thumb, much as you would hold a pen. Step 3Now you can make the outer chopstick move by bending your index and middle fingers toward the inside chopstick. Tips: Two chopsticks pull u