Chinese-Culinary-Culture-中国饮食文化

InsightsintoChineseCultureLecture4:CulinaryDelightsinChinaInsightsintoChineseCultureFoodCultureTeaCultureWineCultureThefeatures,classificationofChinesefoodDrinkers’gamesandalcoholinthesocietyClassificationandetiquettesofteaChineseCulinaryCultureInsightsintoChineseCultureWhatOurAncestorsSaid…食色，性也Foodandsexarenothingmorethanhumannature.饮食男女，人之大欲存焉Eating,drinkingandsexarebasicneedsthatenablesthesurvivalofhumanspecies.人莫不饮食也，鲜能知味也。Everyonedrinksandeats,butmostfailtoappreciatetherealtaste.InsightsintoChineseCultureThefeaturesofChineseFoodColour,Aroma,andTasteColourrefersnotonlytothebeautifulcolorofthefood,butalsotothelayoutanddesign.Aromareferstothefragrantandappetisingsmellofthedishesservedonthetablebeforeeating.Tasteisnotonlyassociatedwithtastingthefooditself,butalsowiththeappreciationofseasoningsandtexture.InsightsintoChineseCultureInsightsintoChineseCultureCookingMethodsTimeandtemperatureplayanimportantroleincooking.Theyincludeboiling(煮),stewing(煲/炖),braising(烧/焖/烩),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmering(扒/煨),sautéing(快煎),smoking(熏),roastingorbarbecuing(烤),baking(烘),steaming(蒸)andscalding(白灼).InsightsintoChineseCultureSeasoningsTastemainlydependsontheseasonings.Therearemanytastes—salty(salt,soysauce),sweet(sugar,honey),sour(vinegar),pungent(chili,ginger,scallion葱),fragrant(sesameoil香油,coriander香菜,wine),prickled(麻的)(pricklyash花椒)andtangy(monosodiumglutamateorMSG味精)andbitter(driedtangerine陈皮,bitterapricotkernel苦杏仁).InsightsintoChineseCultureYin-yangPrincipleFoodhasitsowncharacteristicsofyinoryang.Yinfoodsarethin,coolingandlowincalories.Yangfoodsarerich,spicy,warmingandhighincalories.Boilingfoodmakesthemyin;fryingthemmakesthemyang.InsightsintoChineseCultureMedicinalFunctionInChina,peoplecontendthatafoodtonic(食补)ismuchbetterthanamedicineinfortifyingone'shealth.BasedontraditionalChineseherbalmedicinepractice,medicinalcuisinecombinesstrictlyprocessedtraditionalChinesemedicinewithtraditionalculinary(烹饪的)materialstoproducedeliciousfoodwithhealth-restoringqualities.InsightsintoChineseCultureEightRegionalCuisinesFoodsvaryfromnorthtosouth.Tastesalsodifferregionallybecauseoftheclimaticdifferences.OnepopularsummaryofChinesefoodis“sweetinthesouth,saltyinthenorth,sourinthewestandspicyintheeast”.ItiswidelyacknowledgedthatfromtheMing(1368--1644)andQing(1616--1911)dynastiesonwards,therearoseeightschoolsofcuisine,respectivelyfromShandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,HunanandAnhuiprovinces.InsightsintoChineseCultureShandongCuisine,alsoknownasLuCai,isfamousforitsqualitiesoffreshness,clearcolours,dedicationtofragranceandpuretastes.FamousdishesincludeBraisedPigintestinesinBrownSauce,SweetandSourCommonCarpfromtheYellowRiver,andBraisedChickeninDezhouStyle.InsightsintoChineseCultureSichuanCuisine,alsoknownasChuanCai,isfamousforitsmanyflavors,especiallyforitshotandpungentflavoring.Almosteverydishhasitsownuniquetaste.Best-knowndishesincludeDoubleCookedPorkSlices,StewedThinBeefSlices,KungPaoChicken,MapoTofu,andSpicedChicken.InsightsintoChineseCultureGuangdongCuisineisknownasYueCai(粤菜).Tastingclean,light,crispandfresh.Itusuallyhasfowl(家禽)andothermeatstoproduceitsuniquedishes.FamousdishesincludeSoupoftheThreeSnakes(Dragons)withTigerandPhoenix,SoupofFivesSnakes,Salt-roastedChicken,andOysterSauceBeef.InsightsintoChineseCultureFujianCuisine,alsoknownasMinCai,isnotedforitslighttasteandsweetandsourflavour.Thecookingputsgreatemphasisonchoosingthechoicestingredients,andisthusparticularlyaptinpreparingseafooddishes.Well-knowndishesincludeBuddhaSkippingOvertheWall,SteamedChickenwithWine,HotandSourSquid,SlicedChickenRoastedinWineSauce,andTaijiPrawn.InsightsintoChineseCultureJiangsuCuisine,alsoknownasSuCai,hascharacteristicallysweettaste.Itpreservesthefood’soriginalflavour,whileemphasisingstrictlychoiceingredients,exquisiteworkmanship,andelegantshapes.FamousdishesincludeSteamedHaminClearSoup,StewedBallsofCrabMeatandMincedPorkinCasserole,CrystalPork,SweetandSourMandarinFish,StewedSoft-shelledTurtleinClearSoup,SlicedBeanCurdinChickenBroth.InsightsintoChineseCultureZhejiangCuisine,alsoknownasZheCai,haswonareputationforfreshness,tenderness,softness,andsmoothnessinitsdisheswithmellowfragrance.Well-knowndishesincludeSteamedFishinVinegarSauceintheWestLakeStyle,Quick-friedSlicedEel,DongpoMeat,ShrimpSeasonedintheLongjingTea,andFriedStuffedBeanCurdPaste.InsightsintoChineseCultureAnhuiCuisine,alsoknownasHuiCai,ishighlydistinctivenotonlyforitselaboratechoicesofcookingingredientsbutalsoforitsstrictcontrolofthecookingprocess.Itswell-knowndishesincludeRoastedChickenintheFulijiStyle,HamStewedwithSoft-shelledTurtle,SaltedMandarinFish,andHamStewedwithBambooShoots.InsightsintoChineseCultureHunanCuisine,alsoknownasXiangCai,isakintothatofthechili-richSichuandishes.Itisalsocharacterisedbyadensepungentflavor.Chili,pepperandshallotarenecessitiesinthiscuisine.FamousdishesincludeSteamedPickledMeat,Dong’anChicken,SautéedDicedChickenwithHotPepper,andBraisedSharkFininBrownSauce.InsightsintoChineseCultureTheManchuandHanCompleteBa