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ChineseCuisineQuestion:•Chinesecuisine•Turkishcuisine•Frenchcuisine•whatarethethreesystemsofcuisinesenjoyingthegreatestworldpopularity?Acommonsaying:•Therearethreeluxuriesinone’slife:•AnAmericanhouse,•AJapanesewife&•Chinesefood.•ThecriteriaofbeingagoodChinesedish:•Color•Aroma/smell•Taste/flavorSomeWords&Expressions:•菜:•Cuisine•Dish•Course•Homedish•localspecialties•Snacks•Snackstall•Ingredients:•Animals’viscera•Liver•kidney•Petrel’snest•Bear’spalm•Shark’sfin•Chicken’swing•Duck’sleg•Flavorortaste:•Sour/Sweet•Bitter/Salty•Pungent/hot/spicy•Fragrant•Tender/Crisp•Tough/Fresh•Greasy•Light/heavyflavorHistoryofChineseCuisineChineseCulinaryArtsLocalCuisinesinChinaTranslationofChineseCuisineChineseCulinaryArtsTheHistoryofChineseCuisine•ArchaeologicalfindsfromthelateNeolithicLongshanCulture(龙山文化)thattheancestorsofmodernChinesewerealreadyusingavarietyofpotteryvesselssuchastripods,andsteamersforcookingfood.•Thebronzepots,choppingboard,knivesandshovelsunearthedattheYinRuinsinAnyang,HenanProvince,areevidencethattheChinesedevelopedsophisticatedcookingmethodsasearlyas3,000yearsago.•PublicrestaurantsappearedduringtheSpringandAutumnandWarringStatewereappointedtoberesponsibleforthepalacePeriod,andspecialofficialsatcourtkitchens.•TheearliestcookbookintheworldwascirculatedinChinaabout1,500yearsagoduringtheSouthernandNorthernDynasties,showingthattheartoffoodpreparationhadalreadybecomesubjectofstudy.FourAspectsofChineseCulinaryArtsCuttingandgarnishingTemperaturePreparationofingredientsCookingtechniques1.Preparationofingredients•Hangzhou’sWestLakeFishinVinegarSauceneedslivegrasscarpfromWestLake.Anydishmadefromlivefishshouldbedelicious,buttheHangzhouchefsarenotsatisfiedwithjustanyfish.Theirlivefisharelowedinspecialbasketsintolakewaterandstarvedforacoupleofdaystoensurethatthemeatisfirmandfreeofanymuddyoder.Fishpreparedinthiswayisalsomoretenderandtastessomewhatlikecrabmeat.•Specialdisheshavespecialownrequirementsastoselectionandpreparationofmainingredients!!2.Cuttingandgarnishing•CuttinghasbeenanimportantfeatureofChineseculinaryartsinceancienttimes.•Rawingredientscanbecutintoslices,strips,shreds,cubes,segments,dice,grainsorballsandminced,mashedorcarvedintoshapessuchaswheatearsorchrysanthemumblossoms.•Charactersfor“longevity”or“happiness”canbecarvedinfoodspecialoccasionssuchbirthdayorwedding.•Colddishesintheshapeofbirds,animals,insects,fish,flowers,fruits,grassortreesofferanopportunityforshowingoffthechef’sartistictalent.3.Temperature•Asearlyas2,000yearsago,theChinesehadalreadylearnttheimportanceofcookingtemperature.•Thefamouspoet,SuDongpo,tookupcookingasahobbyafterasetbackinhisofficialcareer.•BraisedPorkinBrownSaucewasoneofhismasterpieces.AfterhewastransferredtoHangzhou,heoftenmadethisdishtoentertainhisguestsandwroteapoemtodescribethecookingprocess:BraisedPorkinBrownSauce•“Goslowwiththeflame,Golightwiththewater,Whenthecookingisdone,Thefoodwillbefine.”•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。•Chinesefoodcanbecookedoverhigh,moderateorlowtemperature,dependingontheingredientsandthedish.•BraisedPorkinBrownSauce,iscookedoveralowflameinasealedpot.Themeatcomesoutdeepredandisastenderasbeancurd;theflavorisrich,butthemeatdoesnottastegreasy.•ThefamousBeijingdish,FriedPorkLiverandDuckGizzard,isfriedinhotoilatahightemperatureforonlyafewseconds,sothatitistenderinsideandcrispoutside.Ifthedishwerecookedatalowtemperature,themeatwouldbetough.4.Cookingtechniques•Thereareover30techniquesinChinesecuisine,including:•1.Stirfry/sauté：tocooksth.Inhotfatforashorttime.eg:FriedeggsSauterapeSautebeef•2.deepfry:acookfoodunderthesurfaceofhotfatoroileg:Deepfriedchickenwings北京名菜：京酱肉丝北京烤鸭•3.roast烤eg:roastedBeijingduckroastleanpork•4.braise焖eg:braisedfishJapanstyle•5.simmer/stew炖、煨eg:simmeredporkinoldfashion•6.smoke熏eg:smokeddriedmeat熏肉海南名菜：和乐蟹桂林名菜：荔浦芋头LocalCuisinesinChina•Chinesefoodtakeinalocalcharacterbecauseoftheingredientsandcookingstyles.•Chinesecuisinesarecategorizedinmanykinds.Suchas,鲁菜•川菜•苏菜•粤菜•闽菜•浙菜•湘菜•徽菜•京菜，etc.•Generallyspeaking,therearefourbasiclocalcuisines:Sichuan,Cantonese,Shandong,andJiangsucuisine.SichuanCuisine•OfthefourmajorschoolsofChina’sculinaryart,Sichuancuisineisperhapsthemostpopular.•OneofthereasonsforitsfinecookingcouldbethefactthatskillfulchefsweretakentoSichuanbyhighofficialssentbythecentralgovernmentduringtheYuan,MingandQingDynasties.MostofthesechefssettledinSichuananddevelopednewcookingstylesbasedonBeijingcuisine.•Itiswell-knownforitshotandpungentflavoring.川菜.夫妻肺片TypicalDishesofSichuanCuisine回锅肉宫保鸡丁麻婆豆腐酸菜鱼棒棒鸡灯影牛肉担担面剁椒胖鱼头龙抄手CantoneseCuisine•Guandongcuisine,knownascantonesecuisineintheWest,wasdevelopedinGuangdong,HuizhouandChaozhou,andHainanIsland.•AstheclimateofGuangdongishot,thedishesarefresh,tender,andlightlyseasoned.•Guangdongcuisinehasagreatervarietyoffoodthananyotherplaceintheworld.----“ThetwoGuangeatpracticallyeverythinginthatwalksontheground,swimsinthewaterandfliesintheairexceptCAAC.”TypicalDishesofGuangdongCuisine红烧大鲍翅龙虎凤蛇羹脆皮乳猪油包鲜虾仁蚝油鲜菇瓦掌山瑞ShandongCuisine•Shangdongcuisineisdividedintotwoschoolsofcooking----theJinanschoolandtheJiaodongschool