Food Culture.ppt

Food Culture Snacks in Suzhou and Beijing Snacks in Suzhou Originated as early as Tang Dynasty Initially called boat-snacks Sweet in taste and exquisite in design Crisp Cake in the Shape of Sole of Socks（袜底酥） Both sweet and salty In the shape of sole of socks Legend and story Crisp Cake in the Shape of Sole of Socks（袜底酥） Flour Lard (猪油) White sugar Salt Scallion (葱) Hot water Sesame Cake Stuffed with Pine Nuts and Jujube Mashes（松子枣泥麻饼） Round in shape and sweet in flavor Stuffed with jujube mashes A touching story Sesame Cake Stuffed with Pine Nuts and Jujube Mashes（松子枣泥麻饼） White granulated sugar (白砂糖) Maltose (麦芽糖) Eggs Wheat flour Oil for cooking Green Dumplings（青团子） Green outside stuffed with sweetened bean paste Sweet and sticky A particular food in Pure Brightness Snacks in Beijing A mixture, combined various flavors from other nationalities Strong local flavor, cheap, available along the street Noodle with Fried Brown Sauce Paste (炸酱面) The favorite of people in Beijing Cheap Aromatic, oily but not greasy Noodle with Fried Brown Sauce Paste (炸酱面) Fry the meat with shallot, ginger, garlic Add yellow sauce, stew for 10 minutes Sauce is absorbed, meat skin is red and bright Mix with noodle Fried Liver (炒肝儿) Snack for breakfast Originated from Decocted liver (熬肝), Fried lung (炒肺), Boiled sweetbread (白水杂碎) Yang Manqing’s suggestion: only use liver and intestine to cook instead of heat and lung Fried Liver (炒肝儿) Not fried but boiled，a kind of soup Cooked mainly with intestine rather than liver Savory and rich but not greasy Hold the bottom of bowl, drink, lips turning along the edge of bowl Seasoned Millet Mush (面茶) Restorative（滋补）and Islamic Made by millet flour, sesame sauce, topped with sesame seed Rich, aromatic and smooth Drinking style Comparisons Ingredients Flavors Designs Focus Ingredients Suzhou: The main ingredient is flour Beijing: Various ingredients are used Flavors Suzhou: Sweet is the most obvious feature Beijing: Different f