Chinese_cuisine重点.ppt

Business Meal Chinese Cuisine Question: Chinese cuisine Turkish cuisine French cuisine what are the three systems of cuisines enjoying the greatest world popularity? A common saying: There are three luxuries in one’s life: An American house, A Japanese wife & Chinese food. The criteria of being a good Chinese dish : Color Aroma / smell Taste / flavor Four Aspects of Chinese Culinary Arts Braised Pork in Brown Sauce “Go slow with the flame, Go light with the water, When the cooking is done, The food will be fine.” 净洗铛， 少着水， 柴头罨烟焰不起。 待他自熟莫催他， 火候足时他自美。 4. Cooking techniques There are over 30 techniques in Chinese cuisine, including: 1. Stir fry / Saute 炒：to cook sth. In hot fat for a short time. eg: Fried eggs 炒鸡蛋 Saute beef 炒牛肉 2. deep fry 炸: a cook food under the surface of hot fat or oil eg: Deep fried chicken wings 炸鸡翅 3. roast 烤 eg: roasted Beijing duck roast lean pork 4. braise 焖 eg: braised fish Japan style 5. simmer / stew 炖、煨 eg: simmered pork in old fashion 6. smoke 熏 eg: smoked dried meat 熏肉 Local Cuisines in China Chinese food take in a local character because of the ingredients and cooking styles. Chinese cuisines are categorized in many kinds. Such as , 鲁菜 ? 川菜 ? 苏菜 ? 粤菜 ? 闽菜 ? 浙菜 ? 湘菜 ? 徽菜 ? 京菜，etc. Generally speaking, there are four basic local cuisines : Sichuan, Cantonese, Shandong, and Jiangsu cuisine. Sichuan Cuisine Of the four major schools of China’s culinary art, Sichuan cuisine is perhaps the most popular. One of the reasons for its fine cooking could be the fact that skillful chefs were taken to Sichuan by high officials sent by the central government during the Yuan, Ming and Qing Dynasties. Most of these chefs settled in Sichuan and developed new cooking styles based on Beijing cuisine. It is well-known for its hot and pungent flavoring. Typical Dishes of Sichuan Cuisine 回锅肉 酸菜鱼 担担面