by the end of this slides you will get an idea about what chinise cuisine is all about

1. CHINESE CUISINE
• MOST DIVERSE CUISINES IN THE WORLD
• RICE IS THE STAPLE DIET
• FAMILY STYLES OF EATING

2. GEOGRAPHICAL LOCATION
• LARGEST COUNTRIES IN ASIA
• EASTERN REGION- FERTILE LOWLANDS, FOOTHILLS AND
MOUNTAINS,DESERTS AND SUBTROPICAL AREAS – MOST DENSELY
POPULATED PART
• WESTERN REGION- SUNKEN BASINS,ROLLING PLATEAUS AND TOWERING
MOUNTAIN RANGE – INTERIOR AND THINLY POPULATED
• NORTH REGION- ARID CLIMATE AND LARGELY COMPRISES OF DESERTS
• SOUTH REGION- HUMID AND WET AND IS VERY PRONE TO FLOODS
• TWO RIVERS NAMELY YELLOW RIVER AND YANGTZE CUTS THE COUNTRY

3. NORTHERN REGION: PEKING STYLE
• BORDERS MONGOLIA
• COLD WEATHER INHIBITS THE RICE GROWTH
• YELLOW RIVER FLOW THROUGH THIS REGION
• CULTIVATION OF WHEAT, MILLET,BARLEY MAKES THE STAPLE FOOD
• AQUATIC FOOD FROM YELLOW RIVER
• NOT MUCH PORK AND RELATED PRODUCTS CONSUME DUE TO THE
MONGOLIA(BORDERING MUSLIM COUNTRY)
• COLD AND HARSH CLIMATE –PREFERENCE FOR INGREDIENTS-EG:
SESAME OIL THAT PROVIDE WARMTH TO THE BODY

4. SOUTHERN REGION: CANTONESE STYLE
• DISTINCTIVE TASTE AND FLAVOUR
• LARGE COASTLINE
• SECOND LARGEST PRODUCER OF RICE
• SEAFOOD,BEEF AND PORK DOMINATE THE CUISINE
• CANTON WAS PREFERED PLACE FOR TRAVELLERS AND TRADERS
• CAPACITY TO PAY – DEMANDED EXOTIC FOOD – RESULTED IN NEW EXOTIC
DISHES LIKE SHARL FIN SOUP AND BIRD’S NEST SOUP
• DIM SUM, CHOWMIN, MANCHURIAN AND CHILLI CHICKEN ARE ALL FROM
THIS REGION
• COOKING METHOD ARFE MORE OF STIR FRIED OR STEAMED TO RETAIN
THEIR FLAVOUR NUTRITIONAL VALUE

5. EASTERN REGION: SHANGHAI
• LARGE COASTLINE
• BORDERS YELLOW SEA AND YELLOW RIVER PASSES THROUGH
• MAKES THE LIFE OF PEOPLE PROSPEROUS
• CONSIDERED AS RICE BOWL OF THE COUNTRY
• FRUITS AND VEGETABLE GROW IN ABUNDANCE
• PORK MEAT IS POPULAR,IN SOME TOWNS YOU CAN FIND EXOTIC
FOOD TOO

6. WESTERN CHINA: SZECHWAN STYLE
• USE OF SPICES AND CHILLIES DOMINATES THE CUISINE
• YANGTZE RIVER FLOW THROUGH THIS REGION RENDERING GROWTH
OF FRUITS AND VEGETABLES
• IN INDIA SZECHWAN OVER CHINESE CUISINE BECAUSE OF PRESENCE
OF CHILLI AND SPICES

7. COMMONLY USED INGREDIENTS IN CHINESE
CUISINE
• BOK CHOY-Chinese cabbage
• TOFU- coagulated soy milk
• NOODLES- made from wheat and rice
• SOY SAUCE- made by fermenting soybeans along with water and salt
• SALTED BLACK BEANS- soybeans salted and fermented
• WHITE FUNGUS- served dried commonly used in soup
• SHITAKE MUSHROOM- wild mushroom
• AGAR-AGAR- vegetarian substitute of gelatine
• CONPOY- dried scallop
• XO SAUCE- spicy seafood sauce

8. • FIVE SPICE POWDER- cinnamon, cloves, star anise, Sichuan pepper,
fennel seed
• SHARK’S FIN- shark’s fin sold dried
• BIRD’S NEST-swifts bird make nest by using saliva
• SZECHWAN PEPPERCORN- outer pod of tiny fruit called tirphal
• ABALONE- molluscs that are eaten raw or cooked
• FROGS LEGS- exotic food
• CENTURY EGG- preserved egg
• CHINKIANG VINEGAR- rice vinegar
• SHAOXING- Chinese wine made by fermenting rice
• SESAME OIL- derived from sesame seed

10. • HOISIN SAUCE- proprietary sauce
• OYSTER SAUCE- made from sugar, salt and water that is thickened
with cornstarch and flavoured with essence from oysters
• MONOSODIUM GLUTAMATE- ajinomotto in hindi
• WONTON SKINS- pieces of flattened dough
• POTATO STARCH- starch from potato

11. SPECIALITY DISHES
• DIM SUMS- stuffed dumpling
• HOT AND SOUR SOUP- Szechwan speciality
• WONTON SOUP- made from chicken stock and wontons are boiled in
• CONGEE- rice porridge
• SPRING ROLL- shredded vegetable rolled in thin sheets and deep fried
• KUNG PAO- chicken stir fried with chilli pepper, sichusn pepper, leeks,
peanut and flavoured with Shaoxing wine
• PEKING DUCK- dish eaten with its crisp duck skin
• DRUNKEN CHICKEN- chicken cooked and and marinated in Shaoxing wine

13. • BEGGER’S CHICKEN- chicken marinated in saoxing wine and wrapped
in clay and baked
• SWEET AND SOUR PORK- popular Cantonese dish
• CHAR SIU- barbecued pork
• DAN DAN NOODLES- spicy noodles from szechwan
• SHANTUNG CHICKEN- chicken marinated and deep fried
• HAKKA NOODLES- stir fried noodles with vegetables
• SHAOBING- baked layered bread with sweet bean paste
• DATE PANCAKES- batter spread in wok- stuffed with a mixture of of
date paste
• DAARSAAN- honey tossed fried flat noodles
• TOFFEE BANANA-batter fried banana coated in sesame flavoured
caramel sugar

14. TOOLS AND EQUIPMENT IN CHINESE COOKING
• WOK- VERSATILE CONCAVE UTENSIL MADE FROM LIGHT WEIGHT CAST
IRON
• CHINESE BROOM- USED TO CLEAN WOK WHILE COOKING
• CHINESE CLEAVER- HEAVY CHOPPER
• DIM SUM BASKET- BAMBOO BASKET
• EARTHENWARE COOKING POT- SAND POTS
• STEAMERS
• PEKING DUCK OVEN- CAN BE OF METAL,BRICKS OR CLAY. DUCK IS HUNGED
TILL ITS COOK
• METAL SPATULA- USED FOR STIR FRYING
• CHINESE SPOON- USED FOR COOKING SOUP OR EVEN STIR FRIES
• STRAINERS- EASY TO REMOVE THE FRIED FOOD

16. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH