Chinese and western Food Culture中西方饮食差异对比.pptx

Chinese American Food Made by The Features of Chinese FoodColor, aroma, and tasteCooking MethodSeasonings（调味品） Yin-yang principleMedical functionCooking MethodTime and temperature Method Boiling(煮), stewing(煲、炖), braising(烧、焖、烩), frying(煎), stir-frying(炒), quick-frying(爆), deep-frying(炸), frying and simmering(扒), sautéing(快煎), simmering(煨), smoking(熏), roasting or barbecuing(烤), baking(烘), steaming(蒸), and scalding(白灼)Seasonings Salty—salt, soy sauceSweet—sugar, honeySour—vinegarPungent（辛辣）—chili, ginger, scallionBitter—dried tangerine, bitter apricot kernel Fragrant（香）—sesame oil, coriander, winePrickled—prickly ashTangy—monosodium glutamate or MSGGrand Four Categories of Chinese Cuisine Shandong cuisine 鲁菜Sichuan cuisine川菜Jiangsu cuisine 苏菜Cantonese cuisine 粤菜Shandong Sichuan Huaiyang Canton Dehzou stewed chicken（德州扒鸡）Yellow River Carp in sweet and sour sauce（糖醋鲤鱼）Shandong cuisine 鲁菜Represents northern China’s cookingFreshness , clear color, dedication to fragrance and pure tasteHot pot （火锅）Sichuan cuisine川菜Represents Western Chinese FoodFamous for its hot and pungent flavoringFrying , frying without oil, pickling and braising are the basic cooking methods.Spicy diced chicken with peanuts（宫保鸡丁）Mar-boh tofu（麻婆豆腐）Jiangsu cuisine 苏菜Represents Eastern Chinese FoodSweet tastePreserve the original flavor Emphasizing strictly choice ingredients, exquisite workmanship and elegant shapesmandarin fish with pine nuts（松鼠桂鱼）Braised slug with crab meat in brown sauce（蟹粉狮子头） roast piglet （烤乳猪）Cantonese cuisine 粤菜Represents Southern Chinese FoodClean, light, crisp, and freshShark’s fin soup Western food A DAY OF AN AMERICANGeneral features 1.Western diet is a rational concept, regardless of the color of food, incense, flavor and shape, but nutrition must be assured 2.Westerners do not seem to have such a good habit. The main ingredient is meat and plants are just the complement. 3.In West ,buffet dinner is popular. This shows a western personality and self-respect. But