poly-unsaturated.pptVIP

Chinese Food American Food French Food Chinese Food History of Chinese Food Introduction of Beijing cuisine Guangdong Cuisine Introduction of Guangdong Cuisine Sichuan Cuisine Specific Features American Food American Etiquette Dinner usually begins with soup. The largest spoon at your place is the soup spoon. It will be beside your plate at the right-hand side. Table Manners French Food Brief Introduction * * The art of Chinese cooking has been developed and refined over many centuries. Emperor Fuxi taught people to fish, hunt, grow crops and to cook twenty centuries before Christ. However, cooking could not be considered an art until the Chou Dynasty (1122－249 B.C.). 　 　The two dominant philosophies of the Chinese culture are Confucianism and Taoism. Each influenced the course of Chinese history and the development of the culinary arts. Confucianism concerned itself with the art of cooking and placed great emphasis on the enjoyment of life. To the Chinese, food and friends are inseparable. A gathering without food is considered incomplete and improper. History of Chinese Food Unlike the majority of eastern cuisines most Chinese dishes are low-calorie and low-fat. Food is cooked using poly-unsaturated oils; milk, cream, butter and cheese are not a part of the daily diet. Animal fats are kept to a minimum due to the small portions of meats used. Please note, however, that some dishes served in Chinese restaurants may be considerably higher in calories and fats than those in this cookbook that you prepare at home. Introduction of Beijing Cuisine For those 500- plus years, the dishes available from Beijing’s catering trade were dominated by meat dishes, which corresponded to the eating habits of the ruling class. The Mongolian rulers of the Yuan Dynasty were especially fond of mutton, and 80% of the dishes in their palace were made of mutton. These mutton dishes still are made today, such as stewed mutton, instant – boiled mutton,