Food要点.docVIP

Food Culture (See textbook pp93-106) I. Chinese culinary art 1. 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 States 2. Chinese culinary art Preparation of ingredients---e.g. Hangzhou West Lake Fish in Vinegar Sauce Cutting 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 syrup II. Chinese Culinary Styles Shandon Cuisine: the representative dish of northern China which influenced the imperial cooking Ji’nan 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 Piglet Fujian Cuisine: Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine Typical Courses: Buddha Jumping Over the Wall (Steamed Abalone with Shark‘s 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 balls Hunan Cuisine: characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessary. Typical course: smoked pork/ dried pork腊肉; S