This is Proper Information of Chinese Cuisine This is Very helpful to Hotel Management Background Students

2. CONTENT
 INTRODUCTION AND HISTORY OF CHINESE CUISINE
 GEOGRAPHICAL LOCATION AND ITS INFLUENCE
 REGIONS OF CHINESE CUISINE
 COOKING METHODS
 EQUIPMENT
 RECIPES

3. INTRODUCTION &HISTORY OF CHINESE
CUISINE
 CHINESE CUISINE HAS BEEN DEVELOPED OVER THE
COURSE OF 5000 YEARS
 PENG ZU – KNOWN AS FATHER OF CHINESE CUISINE. HE
WAS THE CHEF OF EMPEROR YAO
 7th CENTURY BC CHINESE CUISINE SEPARATED AS
SOUTHER AND NORTHERN CUISINE
 ZHOU DYNASTY 11th CENTURY 476BC – THIS WAS THE
PERIOD WHEN CHINESE CUISINE WAS DEVELOPED AND
FLOURISHED.
 SUI & TANG DYNASTY 581-907AD – THIS WAS THE PERIOD
WHEN SEAFOOD BECAME POPULAR IN CHINESE CUISINE
 SONG DYNASTY 907-1279AD –THEY STARTED USING HERBS
AND FUNGUS(MUSHROOMS) AT A LARGE EXTENT AND
IDENTIFIED MEDICATION AND NUTRITIONAL USES .
 MING DYNASTY 1368-1644AD – THIS WAS THE LAST
CHINESE DYNASTY,VERY IMPORTANT PERIOD FOR CHINESE
CUISINE AS PILLARS OF MODERN CHINESE CUISINE WAS
BUILD DURING THIS PERIOD

4. GEOGRAPHICAL LOCATION AND ITS
INFLUENCE

5. •CHINA HAS A VERY DIVERSE GEOGRAPHICAL DIVERSITY SOME
PARTS NEAR HIMALAYAN REGION IS FROZEN FOR 8 MONTHS,
OTHER PARTS ARE VERY WARM AND 72inchs OF RAIN IS EXPECTED
MAKING THE CONDITION FAVOURABLE FOR RICE PRODUCTION
•WHEAT IS GROWN IN NORTHERN PART OF CHINA NORTH OF
YANGTZE RIVER
•60%OF CHINA’S LAND IS 6500FT ABOVE THE SEA LEVEL
•50%OF THE COUNTRY IS VERY DRY MOVING FROM EAST TO SOUTH
•CHINA’S COAST LINE IS ABOUT 18,400Km LONG PROVIDING
VARIETIES OF SEAFOOD
•CHINA HAS VERY LOW PASTURE LAND, CATTLE FARMING IS LOW
AS A RESULT CHINESE HAS LOW DAIRY PRODUCTION
•SHORTAGE OF FUEL IN EARLY AGES ALSO BECAUSE OF
GEOGRAPHY OF CHINA HAS ALSO AFFECTED CHINESE CUISINE
COOKING PATTERN IS OPTED IN SUCH A MANNER THAT FOOD GETS
COOKED EASILY AND FAST

6. REGIONS OF CHINESE CUISINE

8. METHODS OF COOKING
 BOILING
 ROASTING
 STIR-FRY
 BRAISING
 DEEP-FRYING
 STEAMING

9. EQUIPMENTS USED IN CHINESE CUISINE
CHINESE CLEAVER MORTAR &PESTLE SPIDER
CHEF’S CHOPSTICK STRAINER/SIEVE BAMBOO STEAMER

10. WOK

11. CUISINES FROM CHINA
BRAISED PRAWN IN OIL
SHANDONG REGION
SWEET AND SOUR MANDARIN FISH
JIANGSU REGION
STEWED BAMBOO SHOOTS OF
WENZHENG MOUNTAINS
ANHUI REGION

12. TUNG PO MUTTON
HANGZHOU REGION
FUZHOU FISH BALLS
FUJIAN REGION
ROASTED SUCKLING PIG
CANTONESE REGION
FFRIED PORK WITH CHILIS
HUNAN REGION

13. KUNG PAO CHIKEN
SICHUAN REGION