Food要点.doc

Food Culture (See textbook pp93-106)I. Chinese culinary art1. History: Earliest cookbook-1500 years ago in Southern and Northern Dynasties/另说吕氏春秋本味篇Public restaurant in Spring and Autumn and Warring States2. Chinese culinary artPreparation of ingredients-e.g. Hangzhou West Lake Fish in Vinegar SauceCutting and garnishing-slices, strips, shreds, cubes, segments, dice, grains balls, minced, mashed, carved Cold dishes:Cooking temperature- high, moderate, low Cooking techniques- deep-frying, stir-frying, roasting, baking, braising, simmering, smoking, stewing in soy sauce and syrupII. Chinese Culinary Styles Shandon Cuisine: the representative dish of northern China which influenced the imperial cooking Jinan dish: good at use of broth(清汤) and milky soup（奶汤） Jiaodong division: cooking seafood with fresh and light taste Sichuan Cuisine：Chinas hottest and spiciest cuisine Spicy food helps one to disperse dampness in hot and humid summer while keeps one warm in winter. If savory Cantonese food makes your mouth water, spicy Szechwan food makes your eyes water. Various flavors: yuxiang flavor; mala flavor(often using huajiao, a crunchy little item that leaves a numbing after-taste); yanxun flavor famous dishes: spicy diced chicken fried with peanuts; Fish Flavored Shredded Pork; Ma Pos Bean Curd (Bean curd with mince and chili oil); Twice Cooked Pork / Twice Cooked Spicy Pork Slices; Tea Smoked Duck 樟茶鸭; hot and sour soup (suanla tang) Guangdong Cuisine: garnishing; Typical Courses: Sharks Fin Soup; Roasted PigletFujian Cuisine: Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine Typical Courses: Buddha Jumping Over the Wall (Steamed Abalone with Sharks Fin and Fish Maw in Broth); Prawn with Dragons Body and Phoenixs tail龙身凤尾虾; oyster omelets; Popiah (福建薄饼); Fujian fish ballsHunan Cuisine: characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessary. Typical course: smoked pork/ dried pork腊肉; Steamed Smoke Chicken, Duck, Pork and Fish 腊味合蒸Huaiyang Cuisine / Jiangsu Cuisine freshness of materials; delicate carving techniquesSteamed Crab meat and minced pork balls清炖蟹粉狮子头; squirrel-shaped Mandarin fish 松鼠鳜鱼Anhui Cuisine: more attention on the temperature in cooking Often hams will be added to improve taste and sugar candy added to gain freshness. Phoenix Tail Shrimp凤尾虾排Zhejiang Cuisine reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance Comprising cuisines of Hangzhou, Ningbo and Shaoxing Typical Hangzhou Dishes: West Lake Fish in Vinegar Sauce ( West Lake Carp in Sweet and Sour Sauce) 西湖醋鱼 Longjing Shelled Shrimp (Shelled Shrimps with Dragon Well Green Tea) 龙井虾仁 Beggars Chicken叫花童子鸡 Vegetable Chicken Roll杭州卷鸡 Dongpo Pork / Braised Pork in Browned Sauce 东坡肉 Honey Ham蜜汁火方 Sizzling Rice in Tomato Sauce番茄虾仁锅巴 Fried Jingle Bells干炸响铃 West Lake Water Shield Soup西湖莼菜汤 Immortal Duck and Ham火踵神仙鸭 Sister Songs Fish Broth宋嫂鱼羹 III. Snacks & Dim SumZhejiang: Wu Hill Crisp Cakes吴山酥油饼; Noodles with Quick-fried Eel Shreds and Shelled虾爆缮面; Stewed Meat with Lotus Leaf荷叶粉蒸肉 Ningbo rice ball Beijing: Rolling donkey: a snack with a Muslim origin Crispy Sugar-Coated Fruit (haws山楂, yam, etc.) on a Stick 冰糖葫芦 Xinjiang: Nang; Xinjiang Kebabs / lamb shashlik; Guangdong: Shrimp dumplingShandong: Clear Oil Coiled Flour Threads Cake 清油盘丝饼; 油旋儿; Light Fried DumplingsSichuan: Braised Cow Lungs / Sliced Beef and Ox Tongue in Chilli Sauce / Chinese haggis / Mixed haggis in Chilli Sauce: actually be