霍永红 中国文化概况 Lecture 3 Food.ppt

Lecture 3 Food Pre-text quizzes Pre-text quiz one: on your vocabulary 食材 调味品 芹菜 全聚德烤鸭 炒 炖 绿茶 花茶 ingredient seasoning celery Quanjude’s duck stir-frying stewing green tea scented tea Pre-text quiz two: Do you know any Chinese cooking techniques? Ways to Cook deep-fry, grill, pan-fry, stir-fry, pickle, braise, roast, saute（嫩煎）, stew（烩）, steam, simmer, poach(水煮） Delicate carving technique Pre-text quiz three: Can you make a list of the various tastes of Chinese food? Adjectives about food tastes 酸、甜、苦、辣、咸pure, greasy, crisp, strong, spicy, clean, fresh, tender, smooth, light (taste), pungent, soft The Food Cuisine The food style of a culture is certainly first of all determined by the natural resources that are available for its use. ----（K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, CT: Yale University Press, 1977.? ） Lu Cuisine Chuan Cuisine Su Cuisine Yue Cuisine Lu Cuisine date back to the Qin Dynasty (221 B.C. -207B.C.) Beijing, Tianjin, Northeast China tender, savory, crisp Cooking techniques: Bao (quick-fry), Pa Typical menu items: Bird’s Nest Soup, Yellow River Carp with Sweet and Sour Sauce Shan Dong cuisine Chuan Cuisine spicy-hot flavors: “dry hot” Hot Pot (bold tastes) (bell peppers, garlic, hot-pickled cucumbers spiked with mustard, fermented soybeans, green beans, peanuts, scallions, broad-bean sauce, chili sauce, soy sauce, vinegar, sea salt ) Cooking techniques: quick-frying, stir-frying, dry-braising, dry-stewing Typical menu items: Hot Pot, Smoked Duck, Kung Pao Chiken, Twice Cooked Pork, Mapo Dofu Sichuan cuisine Su Cuisine a fresh taste, with moderate saltiness and sweetness, which is thick without being greasy, and light without being thin. is composed of six styles: Nanjing Style, Yangzhou/Huai-yang, Suzhou, Huai’an, Xuzhou,Haizhou Fine cutting, precise material choice, exquisite cooking schedule Cooking techniques: stew