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Food of china

Chinese meals always have a staple , fan that represents rice and grain based food , integral to Chinese food.

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1Dr Chef Sunil Kumar
•One of the most densely populated places in the world , it
has contrasting geographic and climatic conditions.
•Chinese meals always have a staple , fan that represents
rice and grain based food , integral to Chinese food.
2Dr Chef Sunil Kumar
• This is accompanied by
the kai, referring to the
meat and vegetable
dishes, that add flavor
and variety do not over
ride the fan.
• The possibilities for kai
are enormous. China’s
abundant variety of meats
and vegetables are stir-
fried, stewed, steamed,
baked, roasted, oil and
water-blanched, deep-
fried…every kind of
cooking method is well
represented .
3Dr Chef Sunil Kumar
• Throughout China, pork is the most
widespread and best-loved meat. In the
north and west, pork and mutton are
eaten in abundance, while south and
east China have a profusion of fish and
shellfish, as well as poultry, pork, and
soy products.
• Seasonings in Chinese cooking are too
numerous to count. A few commonly
used seasonings are soy sauce,
fermented bean pastes, black rice
vinegar, rice wine, sesame oil, chili oil,
ginger, red chili pastes, and garlic. 4Dr Chef Sunil Kumar
By far the most well known Chinese drink is tea, of which there are
numerous types. These teas range in flavor, from sweet to bitter,
earthy to smoky.
Highly favored are green teas, the choicest being “Dragon Well”
tea from Hang Zhou province.
5Dr Chef Sunil Kumar
Oolong
green
black
Oolong teas, in which the leaves are allowed to partially ferment,
are slightly bitter and metallic tasting. There are also black and red
teas .These teas are dark and strong tasting.
red
6Dr Chef Sunil Kumar

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Food of china

  • 2. •One of the most densely populated places in the world , it has contrasting geographic and climatic conditions. •Chinese meals always have a staple , fan that represents rice and grain based food , integral to Chinese food. 2Dr Chef Sunil Kumar
  • 3. • This is accompanied by the kai, referring to the meat and vegetable dishes, that add flavor and variety do not over ride the fan. • The possibilities for kai are enormous. China’s abundant variety of meats and vegetables are stir- fried, stewed, steamed, baked, roasted, oil and water-blanched, deep- fried…every kind of cooking method is well represented . 3Dr Chef Sunil Kumar
  • 4. • Throughout China, pork is the most widespread and best-loved meat. In the north and west, pork and mutton are eaten in abundance, while south and east China have a profusion of fish and shellfish, as well as poultry, pork, and soy products. • Seasonings in Chinese cooking are too numerous to count. A few commonly used seasonings are soy sauce, fermented bean pastes, black rice vinegar, rice wine, sesame oil, chili oil, ginger, red chili pastes, and garlic. 4Dr Chef Sunil Kumar
  • 5. By far the most well known Chinese drink is tea, of which there are numerous types. These teas range in flavor, from sweet to bitter, earthy to smoky. Highly favored are green teas, the choicest being “Dragon Well” tea from Hang Zhou province. 5Dr Chef Sunil Kumar
  • 6. Oolong green black Oolong teas, in which the leaves are allowed to partially ferment, are slightly bitter and metallic tasting. There are also black and red teas .These teas are dark and strong tasting. red 6Dr Chef Sunil Kumar
  • 7. floral Flower Scented Tea is further processed from ready-made tea scented with flowers. Yellow Tea is mildly fermented and cooked to give their distinctive yellow colour. It smells like young sprouts and has a refined and refreshing taste. White tea is a Chinese specialty is pale yellow in colour, has a withered sprout smell and has a subtle taste. 7Dr Chef Sunil Kumar
  • 8. • As with tea, alcoholic drinks have a longstanding tradition in China. Chinese women generally do not drink, leaving the country’s alcohol consumption to the men. • In China, wine (jiu) is made from fermented rice and other grains, with varying degrees of alcoholic strength. 8Dr Chef Sunil Kumar
  • 9. • Grape wine is not commonly drunk, although today there are vineyards in China producing western style Cabernet Sauvignons, Merlots and the like. • Many Chinese rice wines, such as wines from Shaoxing in southeastern China, have a nutty, sherry-like quality. 9Dr Chef Sunil Kumar
  • 10. • Chinese versions of western desserts such as cookies, cakes, and ice cream tend to be much less sugary tasting than their western counterparts. • Pastries are made with rice flour and a number of fillings, such as bean paste, candied egg yolk, lotus seed, or mashed pumpkin. • Often Chinese meals simply end with fresh fruit. 10Dr Chef Sunil Kumar
  • 11. • The Moon Festival in early autumn brings yue bing, moon cakes, round pastries with various sweet fillings which are given as gifts. Often Chinese meals simply end with fresh fruit. 11Dr Chef Sunil Kumar
  • 12. THE FOOD OF THE NORTH 12Dr Chef Sunil Kumar
  • 13. Northern cuisine favors straightforward tastes, with garlic, scallions, leeks and chilies. Mutton and pork are the meats of choice. Poultry is only used by the wealthy or on special occasions Seafood is not very common. Northern cuisine uses salt and oil liberally and doesn’t shy away from animal fat (especially pork fat.) Often northern Chinese will preserve vegetables for the winter, such as cabbages, carrots and radishes (Korean Kim chi style pickles are common.) Cabbages and mustard greens are made into side dishes. 13Dr Chef Sunil Kumar
  • 14. Rice, while common in cities and restaurants, is secondary to wheat products such as pancakes, steamed buns, noodles, and dumplings. The north is famous for these grain- based foods, many of which are eaten as snacks. Noodles are popular. Jiaozi is a delicious meat or vegetable filled dumplings dipped in a black vinegar sauce. For breakfast there are Mantou or Baozi, steamed buns eaten with Zhou, rice porridge. 14Dr Chef Sunil Kumar
  • 15. • Beijing, the nation’s capital, is a gastronome’s delight, with many national and international cuisines available . • It boasts of the Imperial cuisine it once had since 1000 AD. Bear’s paws, camel’s humps, and bird’s nests were just a few of the exotica gracing the emperor’s tables. • • The Beijing cuisine of today is called lao Beijing cai, (‘old Beijing food’) and, being classic northern food, is nowhere near as exotic as the imperial cuisine of old. • Roasted mutton and chicken are common in lao Beijing restaurants, as well as salty vegetable dishes. 15Dr Chef Sunil Kumar
  • 16. Certainly one of the most elegant and famous Chinese dishes, both in China and abroad, comes from Beijing— Peking duck. Classic Beijing duck meals are three courses, with almost every part of the duck used. First, a meticulously raised duck is glazed and roasted. The first course is crispy duck skin, wrapped in thin pancakes with scallions and dipped in a black bean sauce. In the second course, the duck meat is stir-fried; in the third, the bones are used to make soup. 16Dr Chef Sunil Kumar
  • 17. Beggars Chicken is a local specialty, wrapped in lotus leaves and clay and baked in hot ashes for hours 17Dr Chef Sunil Kumar
  • 18. Steaming Mongolian Hotpots and barbeques are seen everywhere. 18Dr Chef Sunil Kumar
  • 19. Toffee Bananas and Apples are a specialty. 19Dr Chef Sunil Kumar
  • 20. Onion Cakes and spring Onion Pancakes also originate here . 20Dr Chef Sunil Kumar
  • 21. THE FOOD OF THE EAST Eastern Chinese cuisine, found in the cities of Shanghai and Hang Zhou as well as the surrounding provinces, is primarily a cuisine of sweetness. This school uses sugar, wines, and vinegars to provide sweet tastes and create subtlety of flavor. 21Dr Chef Sunil Kumar
  • 22. • Pork and poultry are used as well. Soups and soupy dishes are very popular. Shanghai is known for its unusual ‘soup inject,’ dishes, which are meatballs, dumplings, or buns filled with a gelatin and stock mixture and cooked until the inside is soup. 22Dr Chef Sunil Kumar
  • 23. Seafood is abundant, as the Yangtze River drains into the ocean near Shanghai. Shanghai crab 23Dr Chef Sunil Kumar
  • 24. The cuisine is based on slow braising rather than steaming or stir frying. Red Coking is a favored method of cooking , using soya sauce and rice wine stock for braising meat and poultry. Snacking is an obsession with Jiaozi and noodle dishes found everywhere. Though rice is grown everywhere, filling wheat based breads, dumplings and noodle are favored , particularly in winter 24Dr Chef Sunil Kumar
  • 25. The area has abundant specialties like Spare ribs from Wuxi cooked in soya and rice wine and Lions head meat balls from Yang Zhou 25Dr Chef Sunil Kumar
  • 26. THE FOOD OF THE WEST The food of China’s west, including the provinces of Sichuan, Hunan and Yunnan, is nothing less than vibrant. It combines eastern spices with a natural abundance of ingredients Meats are primarily pork, beef, and poultry, while vegetables and fruits are tenfold. Bean dishes, such as tofu, are also common. This is a sophisticated and highly spiced cuisine, often extremely spicy hot. 26Dr Chef Sunil Kumar
  • 27. The most famous is the cooking of Schezwan., though Hunanese food which is similar is also popular. The unusual ‘numbing’ flavor, called ma la in Chinese, comes from the Sichuan red peppercorn which, when eaten, makes the tongue and mouth numb and tingly. The Chinese believe ma la dishes are good for the health in cold, wet weather. . The use of chili peppers and ginger adds additional Layers of heat. Red chili oil, sesame oil, bean pastes And vinegars are commonly used. 27Dr Chef Sunil Kumar
  • 28. Cooking styles are also unusual. Fish flavored sauces are made from ginger, garlic, vinegar, chili and spring onion but do have a hint of aubergines present. Hot and sour is a common flavor here 28Dr Chef Sunil Kumar
  • 29. It has its own Sichuan hotpot 29Dr Chef Sunil Kumar
  • 30. Yunnan Ham This ham has a thin skin, thick meat, a bright color and a strong aroma. It is of very high quality, Yunnan Steam Pot chicken As a high-quality dish of Yunnan Province, Steam-Pot Chicken is prepared in a unique way, featuring tender chicken and delicious and nutritious soup. 30Dr Chef Sunil Kumar
  • 31. Crossing the bridge noodles Rice noodles, a typical Yunnan snack, are prepared with high- quality rice. Thin, long and soft, rice noodles are especially delicious. Crossing-the-Bridge Rice Noodles are meticulously prepared with broth, sliced meat and seasonings. 31Dr Chef Sunil Kumar
  • 32. THE FOOD OF THE SOUTH The food of the south is widely regarded as the country’s best .Southern Chinese cuisine centers on Canton and Hong Kong . This subtropical region is rich in resources, and Cantonese chefs have abundant produce, seafood, and meats at their disposal. The cuisine incorporates ingredients from all over China and is known for its sometime use of ‘exotic’ animals. 32Dr Chef Sunil Kumar
  • 33. Cooking emphasizes absolute freshness of ingredients and correct technique. Ingredients are usually prepared with a light touch, just enough cooking and seasoning to bring out the natural flavors of the foods. A wide range of cooking techniques are used but steaming and stir frying are especially common. 33Dr Chef Sunil Kumar
  • 34. • The cuisine is famous for its seafood, especially steamed fish and shellfish prepared in various ways. 34Dr Chef Sunil Kumar
  • 35. • Pork and duck are glazed with mixtures of sugar, wine, and soy and roasted to a beautiful golden-red. • Dishes are almost always served with freshly cooked rice, since it is part of a rice growing region. 35Dr Chef Sunil Kumar
  • 36. Hong Kong is famous for its Dim sums 36Dr Chef Sunil Kumar
  • 37. The most particular thing about Hakka food is the cooking techniques like pressure-cooking, quick frying, stewing, and the sauces they use. Hakka food tends to be vinegary and salty, including a large variety of pickled vegetables. The pickled vegetables not only replenish the salt lost through sweating caused by hard work, it can be stored for long periods of time. The Hakka people are like gypsies so they eat a lot of preserved food BanguiSichuan veg And pork soupTurnip cakes 37Dr Chef Sunil Kumar
  • 38. INGREDIENTS DRIED FOODS Wood ears Shitake 38Dr Chef Sunil Kumar
  • 39. Cloud ear mushrooms Dried chilies Dried shrimp 39Dr Chef Sunil Kumar
  • 40. Sea weed Tangerine peel 40Dr Chef Sunil Kumar
  • 41. Red dates 41Dr Chef Sunil Kumar
  • 42. Lotus leaves Lotus root Lotus seeds 42Dr Chef Sunil Kumar
  • 43. Rice noodles Wheat noodles Cellophane noodles Egg Noodles 43Dr Chef Sunil Kumar
  • 44. Glutinous rice Long grain rice Spring roll wrappers Wonton skins 44Dr Chef Sunil Kumar
  • 45. Baby corn Bamboo shoots Peppers Mange tout Bean sprouts 45Dr Chef Sunil Kumar
  • 46. Spinach Chinese turnip Bok Choy Chinese cabbage Spring onions 46Dr Chef Sunil Kumar
  • 48. Dried ginger Star anise Sichuan Pepper corns Curry powder Five spice powder 48Dr Chef Sunil Kumar
  • 49. Chili oil Sesame oil Rice wine Rice vinegar 49Dr Chef Sunil Kumar
  • 50. This reddish-brown sauce is made from fermented broad and soybeans and hot chilies. Never used as a dipping sauce. Chili bean paste This is made from fermented black beans. A variation is hot black bean sauce, which has Chile paste added. Black bean paste 50Dr Chef Sunil Kumar
  • 51. Gradually add 1/4 cup boiling water to 1/4 cup dry English mustard, stirring constantly, then add 1 teaspoon oil. Shrimp paste Chinese mustard Made from pungent, pulverized dried shrimp 51Dr Chef Sunil Kumar
  • 52. This is a sweet and garlicky salted yellow soya bean sauce that's often used as a dipping sauce. It also has the addition of sugar , vinegar, sesame oil , red rice for coloring and spices such as five spice or star anise. Generally used as a dipping sauce. Hoisin sauce Hot garlic sauce Yellow bean sauce 52Dr Chef Sunil Kumar
  • 53. Oyster sauce This Cantonese dipping sauce is both sweet and salty. Made with Oyster extract and spices. Plum sauce This comes in different varieties with some sweeter than the others 53Dr Chef Sunil Kumar
  • 54. Red sweet bean paste This is made from adzuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings. Soy sauce is made from soybeans that have been fermented and salted. Available both light and dark 54Dr Chef Sunil Kumar
  • 55. EQUIPEMENT USED Wok and wok brush Traditionally made of heavy iron or steel and equipped with two handles, this versatile, concave-shaped pan is used for stir-frying, deep-frying, pan-frying, steaming, and stewing. Its ancient design has been adapted for modern use with a metal ring, which the pan sits in on the burner. Even more contemporary are the stainless-steel woks with flat copper bottoms that rest directly on the burner. These usually have a single long handle similar to that on a skillet and are lighter and easier to use than the classic two- handled pan. 55Dr Chef Sunil Kumar
  • 56. Cleaver The best all-purpose tool is made of high carbon steel, which takes a good edge and is heavy enough to cut through bones. Stainless-steel cleavers are fine for cutting vegetables but are too thin for heavy-duty chopping. The bamboo steamer has the additional asset of allowing more than one layer of food to be steamed simultaneously - just stack a second basket on top of the first. These steamers are placed above hot water in a wok. 56Dr Chef Sunil Kumar
  • 57. This wide, flat wire strainer with a long bamboo handle is very useful for removing deep-fried foods from hot oil or noodles from boiling water. The most common size for home use is 6" diameter. Flat wire strainer 57Dr Chef Sunil Kumar
  • 58. The sizzling platter Sizzling-platter dishes, also called "iron-plate" dishes, have recently become popular menu items in Chinese restaurants. These dishes are named for the heavy iron platter that is used for serving. The platter is heated to a high temperature, placed on its wooden tray, and delivered to the table. When hot stir-fried food is spooned onto the platter, the sizzle is very dramatic. 58Dr Chef Sunil Kumar
  • 59. Clay-pot dishes are the Oriental version of the American casserole. The main difference is that they are cooked on top of the stove rather than in the oven. The design of the clay-pot assures good retention of heat, so that even if dinner is delayed, the food stays piping hot. 59Dr Chef Sunil Kumar
  • 60. MONGOLIAN HOTPOT A Mongolian hotpot is traditionally a copper stove with a chimney in the centre, in which charcoal is put. The lighted charcoal keeps the stock around it at a steady simmer, and pieces of sliced meats and vegetables are cooked by just plunging them shortly in the stock. 60Dr Chef Sunil Kumar
  • 61. PAN FRYING The presentation side of the food should be fried first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and colored. 61Dr Chef Sunil Kumar
  • 62. Fast frying in a wok or frying pan in a little fat or oil, e.g. Vegetables , strips of beef or chicken or seafood STIR FRYING 62Dr Chef Sunil Kumar
  • 63. Deep-frying is used to produce crisp- textured food. Often, the food is deep-fried, removed from the oil and drained. the oil is then reheated and the food deep-fried again, so that it is extremely crispy. DEEP FRYING 63Dr Chef Sunil Kumar
  • 64. PAPER FRYING ,DEEP FRYING Small pieces of meat or fish are seasoned, the food is wrapped in sheets made of glutinous rice flour. Cellophane paper can also be used the food is served in its paper wrapping The paper is thrown away. 64Dr Chef Sunil Kumar
  • 65. Steaming is a traditional Chinese cooking method that is ideal for today's trend towards healthy eating. The technique was developed for when a moist dish was required as an alternative to a roasted one. It's good for vegetables, fish, meat and dumplings. STEAMING 65Dr Chef Sunil Kumar
  • 66. Roasting is done in a moderately hot oven and has a reasonably long cooking time with a flash of high heat at the beginning of the cooking process ROASTING 66Dr Chef Sunil Kumar
  • 67. RED COOKING It is a process whereby meat is slowly simmered in dark soya sauce imparting a reddish tinge to the final product - is a popular cooking technique in eastern China. 67Dr Chef Sunil Kumar
  • 68. STEWING This is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt- in-your-mouth meats . In China, stews are usually cooked in an clay pot over a charcoal fire. The stew is cooked for a very long time - up to four hours - producing meat almost jelly-like in tenderness. 68Dr Chef Sunil Kumar
  • 69. SNACKS AND STARTERS SPRING ROLLS 69Dr Chef Sunil Kumar
  • 70. STEAMED GLUTIONOUS RICE IN LOTUS LEAVES Glutinous rice flavored with dried shrimp, mushrooms. Oyster, Soya and chili sauces and sesame oil, wrapped in lotus leaves and steamed 70Dr Chef Sunil Kumar
  • 71. SPICY SALT and PEPPER SPARE RIBS Spare ribs marinated with Light Soya sauce, rice wine, sesame oil, five spice powder, ground Schezwan peppercorns, fried in a egg and flour batter and sprinkled with chili flakes and chopped spring onions. 71Dr Chef Sunil Kumar
  • 72. SPRING ONION PANCAKES Crisp, flaky pancakes made from hot water dough, speckled with spring onion greens. 72Dr Chef Sunil Kumar
  • 73. BRAISED CHICKEN WINGS Chicken wings marinated with dark and light Soya sauces and Hoisin sauce and then braised till the wings get a sticky coating. 73Dr Chef Sunil Kumar
  • 74. TURNIP CAKE Blanched grated turnip is mixed with dried shrimp, dried mushrooms, sausages, seasonings and rice flour. It is spread onto a tray and steamed. Prior to service, they are cut into squares and deep-fried. Served with light Soya or chili sauce for dipping. 74Dr Chef Sunil Kumar
  • 75. TEA EGGS eggs 3 cups water 1 tablespoon black tea leaves (cheap quality leaves are fine) 2 tablespoons soy sauce 4 pieces star anise 1 piece cinnamon or cassia bark 1 teaspoon cracked peppercorns (optional) 1 tablespoon dried mandarin peel (optional) Method Place eggs in small saucepan with the water. Bring to a boil and simmer for 2 minutes. Remove the eggs from the water. Water a teaspoon or a knife tap each egg on two sides to crack them slightly. Put back in saucepan. Add all other ingredients and simmer for 2 hours, adding water as necessary. 75Dr Chef Sunil Kumar
  • 76. Hard-Boiled eggs or quail eggs braised in a fragrant tea and Soya mixture. TEA EGGS 76Dr Chef Sunil Kumar
  • 77. PICKLED CUCUMBER OR CABBAGE Salt, ginger and red chilli are applied to the main ingredient. Sesame oil , peppercorns and dry chilli are heated in a wok and are poured over the vegetable along with vinegar and pinch of sugar . 77Dr Chef Sunil Kumar
  • 78. CANTONESE CORN SOUP Thickened soup of creamed corn with egg white threads. Could be plain, with chicken, seafood or vegetables 78Dr Chef Sunil Kumar
  • 79. SHARKS FIN SOUP Sharks fin and minced chicken cooked in stock, flavored with a hint of Soya and red rice vinegar. 79Dr Chef Sunil Kumar
  • 80. TOMATO EGG DROP SOUP A slightly thickened tomato flavored stock with egg threads 80Dr Chef Sunil Kumar
  • 81. BEANCURD AND SPINACH SOUP This simple, but beautiful soup is also known as emerald and white jade soup. It is basically a good chicken stock flavored with light Soya sauce, with pieces of tofu and spinach leaves floating in it. 81Dr Chef Sunil Kumar
  • 82. SLICED FISH and CORIANDER SOUP Seasoned stock with sliced fish and coriander leaves. This is a flavorsome clear soup. 82Dr Chef Sunil Kumar
  • 83. HOT AND SOUR SOUP A hearty soup made of a thickened stock, with sliced chicken or seafood along with bamboo shoots, black mushrooms, bean curd, shredded greens and egg threads 83Dr Chef Sunil Kumar
  • 84. JADE CHICKEN SOUP Spinach flavored thick soup with small chicken balls in it. 84Dr Chef Sunil Kumar
  • 85. CLEAR VEGETABLE SOUP A clear stock with sliced bamboo shoots, sliced carrots, baby corn, mushrooms shredded greens and tomato quarters. 85Dr Chef Sunil Kumar
  • 86. CANTONESE STYLE STEAMED FISH Marinated and steamed whole fish onto which hot oil with springs onion, shredded ginger and pepper is poured 86Dr Chef Sunil Kumar
  • 87. DEEP FRIED SQUID FLOWERS WITH SPICY SALT Blanched squid, marinated in ginger juice and rice wine, deep fried and tossed with chopped ginger, spring onions, Sichuan peppercorns, crushed black pepper and five spice powder. 87Dr Chef Sunil Kumar
  • 88. SWEET AND SOUR PRAWNS WITH VEGETABLES Prawns marinated with rice wine, ginger, sesame oil and corn flour are tossed in a wok and then served in a sauce made of spring onions, red and green peppers, tomato ketchup, rice vinegar, sugar, Soya sauce and sesame oil. 88Dr Chef Sunil Kumar
  • 89. LOVE BIRD PRAWNS Dishes with one main ingredient presented in two ways often symbolize affection and happiness, hence the name. Half the prawns are fried and coated with a sauce of Soya, rice wine and sesame oil and the other half with a chili bean and tomato flavored sauce. 89Dr Chef Sunil Kumar
  • 90. SALT AND PEPPER SOFT SHELLED CRABS Marinated soft-shelled crabs are coated with egg and dusted with flour and fried till golden. They are cut in half and served, topped with stir fried spring onion and red chilies. 90Dr Chef Sunil Kumar
  • 91. SCALLOPS WITH BLACK BEAN SAUCE Stir-fried scallops with a sauce of black beans, Soya and oyster sauces spring onions ginger and garlic 91Dr Chef Sunil Kumar
  • 92. LOBSTER FU RONG Fu Rong means egg whites and denotes a classic Cantonese cooking method. Lobster meat tossed with rice wine ginger and salt and coated with a batter of beaten egg whites and cream of tartar. The meat is then fried till fluffy. The chicken stock, rice wine and salt, white pepper, sesame oil and corn flour are combined and cooked with spring onions and ginger. The cooked lobster is added to this and then served. 92Dr Chef Sunil Kumar
  • 93. CRISPY FRIED SQUID OR YAU YU SOU, Similar to fried Calamari, the battered squid is deep-fried and normally served with a sweet and sour dip. One may also get a variation of this dish prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid. 93Dr Chef Sunil Kumar
  • 94. SICHUAN STYLE BRAISED PRAWNS Also known as chili or spicy prawns. These are deep fried prawns tossed in a spiced Soya; chili bean and rice wine flavored sauce. 94Dr Chef Sunil Kumar
  • 95. YUNNAN POT CHICKEN A Yunnan pot is an earthenware pot with a chimney. The pot cooks food by closed steaming. Here the jointed chicken is cooked along with jujubes, ginger, spring onions and rice wine in the clay pot, which is then steamed. The dish is served directly from the pot. 95Dr Chef Sunil Kumar
  • 96. KUNG PAO CHICKEN Stir-fried diced chicken with water chestnuts and cashew nuts in a chili and Soya flavored sauce with spring onions, ginger, chili and garlic. It may be served surrounded by a ring of spinach leaves 96Dr Chef Sunil Kumar
  • 97. RED COOKED CHICKEN Whole chicken is marinated in red cooking liquid, comprising of water with cassia, star anise, orange peel, fennel, and dark Soya sauce, sugar and rice wine. After it is cooked in this liquid it is brushed with sesame oil and served with a little of the cooking liquid. 97Dr Chef Sunil Kumar
  • 98. LEMON CHICKEN It is a popular Cantonese dish of fried marinated chicken glazed with a tart lemony sauce. 98Dr Chef Sunil Kumar
  • 99. DRUNKEN CHICKEN The chicken is steamed in the drunken sauce, which is then poured over to serve. The drunken sauce consists of rice wine, Chinese brandy, ginger, spring onions, salt and ground black pepper. Garnished with coriander leaves. 99Dr Chef Sunil Kumar
  • 100. SPICY CRISPY PORK Slices of five spice flavored roast pork, served with a dipping sauce of Soya and chilies. 100Dr Chef Sunil Kumar
  • 101. BEEF WITH PEPPERS AND BLACK BEANS SAUCE Fried marinated strips of beef and peppers tossed in a black bean sauce, flavored with ginger, Soya, sesame oil and rice wine. 101Dr Chef Sunil Kumar
  • 102. STIR FRIED BEEF WITH SPRING ONIONS Sliced beef is marinated with garlic, Soya, sugar, rice wine and corn flour. It is then fried in oil. A sauce is made with roasted sesame oil, sugar and soy, flavored with spring onions. The beef is tossed in the sauce. 102Dr Chef Sunil Kumar
  • 103. STIR FRIED LAMB WITH LEEKS Marinated sliced lamb cooked with dried mushrooms and leeks in a yellow bean sauce 103Dr Chef Sunil Kumar
  • 104. BRAISED BEANCURD WITH CHINESE MUSHROOMS Strips of bean curd and dried black mushrooms are cooked with Soya sauce, rice wine, sesame oil, sugar and corn flour. 104Dr Chef Sunil Kumar
  • 105. BEANCURD WITH CHILI and SPRING ONION Diced bean curd with spring onion, chilli, coriander and Soya sauce scattered over it is topped with hot sesame and vegetable oil. 105Dr Chef Sunil Kumar
  • 106. STIR FRIED BEANCURD IN YELLOW BEAN SAUCE Golden brown bean curd tossed with a yellow bean sauce along with garlic and oyster sauce. Garnished with coriander sprigs. 106Dr Chef Sunil Kumar
  • 107. BUDDHAS DELIGHT Stir fried tiger lily buds, Chinese mushrooms, black mushrooms, bean curd, bean sprouts, carrots and mange tout with a Soya and sesame oil flavored vegetable stock 107Dr Chef Sunil Kumar
  • 108. STIR FRIED CHINESE CABBAGE Chinese cabbage stir-fried with light Soya sauces, sesame oil and rice vinegar 108Dr Chef Sunil Kumar
  • 109. DOUBLE COOKED BEANS Fried green beans with finely chopped spring onions, preserved mustard cabbage, Soya sauce and rice wine. 109Dr Chef Sunil Kumar
  • 110. SICHUAN SPICY STYLE AUBERGINES Steamed pieces of aubergines tossed with a dressing of soya sauce, rice wine, sesame oil, rice vinegar, sugar, finely chopped spring onion, garlic and chili bean paste 110Dr Chef Sunil Kumar
  • 111. STIR FRIED BOKCHOY Stir-fried with garlic, ginger, sugar soya and a little stock. 111Dr Chef Sunil Kumar
  • 112. STEAMED RICE EGG FRIED RICE 112Dr Chef Sunil Kumar
  • 113. MOON FAN Rice flavored with five-spice powder 113Dr Chef Sunil Kumar
  • 114. Most woks range from 30 cm to 2 meters or more in diameter. Woks of 36 cm (14 inches) (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as 20 cm (8") and as large as 91 cm (36"). Smaller woks are typically used for quick cooking techniques at high heat such as stir frying . Large woks over a meter wide are mainly used by restaurants or community kitchens for cookingrice or soup or boiling water. 114Dr Chef Sunil Kumar
  • 115. Two types of cast iron woks can be found in the market. Chinese cast iron woks are thin (~3 mm) and weigh about the same as a carbon steel wok of similar size, while western cast iron woks tend to be thick (~9 mm), tend to be heavy, and require very long heating times. Cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution. They also form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan. However, both types of cast iron wok also have some disadvantages compared to carbon steel woks. Chinese-style cast iron woks, although quicker in heating and relatively light, are relatively fragile and are prone to shattering if dropped or mishandled. Western-type cast iron woks are slow-heating and slow-cooling, which makes temperature control more difficult. Furthermore, heavy western cast iron makes the tossing action required in stir-frying and115Dr Chef Sunil Kumar
  • 116. Wok hei is the flavour, tastes, and "essence" imparted by a hot wok on food during stir frying. To impart wok hei, the food must be cooked in a wok over a high flame while being stirred and tossed quickly 116Dr Chef Sunil Kumar
  • 117. SINGAPORE NOODLES Thin rice vermicelli tossed with onions, bean sprouts, spring onion, chillies, curry powder and Soya sauce. 117Dr Chef Sunil Kumar
  • 118. BLACK MUCHROOM NOODLES Moist egg noodles strongly flavored with Chinese black mushrooms, carrots, leeks, garlic and ginger, with Soya and oyster sauce. 118Dr Chef Sunil Kumar
  • 119. NOODLES They geographically divide china from the cool north where hardy wheat is a staple made into MIAN or wheat flour noodles Down to the warm humid south where ground rice is turned into rice noodles FEN 119Dr Chef Sunil Kumar
  • 120. Mien may be made from wheat and barley. They can be dried or fresh, made by machine or by hand and egg may be added to make the Cantonese specialty of egg noodles 120Dr Chef Sunil Kumar
  • 121. Fen is the Chinese word for the flour made out of millet and rice and also refers to noodles made from ground rice. Also known as Sha He noodles in the south. Fresh rice noodles are formed in sheets and cut up after steaming to make these soft white noodles. Dried rice noodles come in varying thickness from flat rice sticks to strand like vermicelli and are usually machine made. 121Dr Chef Sunil Kumar
  • 122. Fen Si is made from mung bean flour. Gan Si is made from pressed bean curd 122Dr Chef Sunil Kumar
  • 123. Many areas of China have a noodle dish associated with it. In Beijing there are La Mien, the pulled noodles that are also known a s Dragons whiskers. In Sichuan you have the crossing the bridge noodles and ants climbing trees, while fried Singapore noodles are from Fuji an. 123Dr Chef Sunil Kumar
  • 124. Chow mein is a generic Chinese term for a dish of stir fried noodles, of which there are many varieties. Chow mein is generally made of soft noodles, however Hong Kong Chow Mein is made from thin crispy noodles. Mein or Mian is simply the Chinese word for noodles. Lo Mein means "tossed noodles,“ These soft noodles soak up more of the sauce than crisp chow mein noodles. Chow mein or Chao Mian means "fried noodles." 124Dr Chef Sunil Kumar
  • 125. There are two types : The steamed chow mein has a softer texture while crispy chow mein is crispier and dryer 125Dr Chef Sunil Kumar
  • 126. In American Chinese Cuisine, it is a stir fried dish consisting of noodles,meat (usually chicken, although beef, shrimp, or pork may also be used), and vegetables along with waer chestnuts & bamboo shoots 126Dr Chef Sunil Kumar
  • 127. Canadian Chinese Resaurants may offer up to three different types of chow mein, none of which are identical to American chow mein. Cantonese style Chow mein contains deep-fried crunchy golden egg noodles, green peppers, pea pods, bok choy, bamboo shoots,water chestnuts , shrimp, Chinese roast pork chicken, and beef, and is served in a thick sauce. 127Dr Chef Sunil Kumar
  • 128. • Plain chow mein is similar to Western chow mein but contains far more mung bean sprouts; some recipes may be up to one-half bean sprouts. • Hong Kong style chow mein is similar to plain chow mein but is always served on a bed of deep-fried crunchy golden egg noodles. 128Dr Chef Sunil Kumar
  • 129. Chow mein is also common in Indian Chinese Cuisine, having been introduced by the Chinese in Calcutta. It is usually offered Hakka or with gravy 129Dr Chef Sunil Kumar
  • 130. Chop suey (Chinese 'mixed pieces') is an AMERICAN Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as beansprouts, cabbage and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Chop suey can also be translated as "left over.” 130Dr Chef Sunil Kumar
  • 131. GINGER PUDDING Little bowls of ginger flavored sweetened milk that is set. Served warm 131Dr Chef Sunil Kumar
  • 132. FRIED FRAGRANT BANANAS Batter fried bananas drizzled with honey tossed in a wok with caramel, honey and sesame seeds. 132Dr Chef Sunil Kumar
  • 133. DARSAAN Deep-fried flat noodles tossed with honey and sesame 133Dr Chef Sunil Kumar
  • 134. PEKING DUCK The origin of the Peking Duck dates back to the Ming Dynasty, about 600 years ago. Cooks from all over China traveled to the capital Beijing to cook for the Emperor. It was a prestigious occupation as only the best chefs could enter the palace kitchens. A top cook was even able to reach the rank of a minister! 134Dr Chef Sunil Kumar
  • 135. It was in these kitchens where dishes of exceptional quality such as the Peking Duck was first created and crafted to perfection by palace chefs. However, many of the recipes for such "foods of the Emperor" were later smuggled out of the kitchen and onto the streets of Beijing. With the eventual fall of the Ching dynasty in 1911, court chefs who left the Forbidden City set up restaurants around Beijing and brought the Peking Duck and other delicious dishes to the masses. 135Dr Chef Sunil Kumar
  • 136. True Peking ducks are made with a white feathered mallard called a Peking duck. These ducks are fed on farms around Peking and fattened up with grain for few months to produce tender meat. Variations are made by added ingredients to the maltose solution or flavorings to the boiling water inside the cavity. However Peking duck should not have a spicy or sweet aroma- the natural flavor of the duck juices and crispy skin should dominate. 136Dr Chef Sunil Kumar
  • 137. After the duck is plucked , air is pumped in between the skin and the body to inflate the bird, then it is blanched in boiling water. The crispy skin is formed by washing the duck with a maltose solution and leaving it to thoroughly dry till the skin becomes like paper in an atmosphere of dryness and low humidity . The maltose that is made from fermented barley turns a dark reddish brown when cooked to give the bird the lacquered effect. 137Dr Chef Sunil Kumar
  • 138. The duck cavity is plugged and is filled with boiling water to steam it from the inside and roasted in a specially made kiln like oven. 138Dr Chef Sunil Kumar
  • 139. Inside the oven the ducks are hung vertically or spit roasted over fruit wood ( it gives a good flavor and doesn’t smoke up too much ) at very high temperatures for relatively shorter periods of time- this produces a truly crispy skin without allowing the meat to dry out . The cavity is then unplugged to allow the liquid to drain out. 139Dr Chef Sunil Kumar
  • 140. Mandarin Pancakes are made by a special method to ensure that they cook thoroughly without browning. Each wheat pancake is formed as part of a pair. First two pieces of dough are put together with a small amount of oil in the centre to make sure they stay separate, then the pancake sandwich is rolled out thinly. 140Dr Chef Sunil Kumar
  • 141. The twin pancakes are cooked on a griddle, meaning only one side of each is exposed to the heat and the pancakes stay soft. They are then split apart and reheated in a steamer just before serving . 141Dr Chef Sunil Kumar
  • 142. When ordered the duck is ceremoniously wheeled out on a carving trolley and carved out in front of the diners. A V cut is made at he neck and the first slice is cut from the middle. The duck is then scored down its back and carved one half at a time. The carving requires a lot of skill and a cleaver is used. 142Dr Chef Sunil Kumar
  • 143. The secret to carving a Peking duck is to get as much from the duck as possible. Sometimes only the crispy skin is eaten with the pancakes while the meat is served later as a stir fried dish and the bones made into soup. Else where a little meat may be left attached to the skin and both served in the pancakes. 143Dr Chef Sunil Kumar
  • 144. HUO GUO is the Chinese name for Hotpot , literally meaning “ Fire pot “.It consists of a simmering pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings and seafood. The cooked food is usually eaten with a dipping sauce. 144Dr Chef Sunil Kumar
  • 145. This Chinese style of cooking has origins in Mongolia and northern China, emerging in primitive forms over a thousand years ago. Mongolian Nomads would cook meat and vegetables in a pot over the embers of a camp fire. It is these nomads who is said to have started the tradition of slicing meats thinly, allowing them to be cooked with minimal use of precious fuel. Then the northern nomads who settled in China enhanced the hot pot with such meat as beef and mutton, and southerners did the same with seafood Later , the hot pot became popular throughout most of China. 145Dr Chef Sunil Kumar
  • 146. Nowadays, frozen meat is sliced deli-thin. The cooking pot is often sunken into the table and fueled by propane, or alternatively is above the table and fueled by hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. 146Dr Chef Sunil Kumar
  • 147. BEGGARS CHICKEN Back during the 16th centuary , beggars would steal the chicken from some farmer's backyard. Because the beggars had no containers or condiments to cook the chicken with, they would take the lily leaves from the West Lake and wrap them around the chicken. Then, they cover the wrapped chicken with a thick layer of mud and roast the entire thing over a fire. Thus, a new dish was born. 147Dr Chef Sunil Kumar
  • 148. The roasted chicken had a fragrant flavor from the leaves and was tender and absolutely delicious. 148Dr Chef Sunil Kumar
  • 149. Nowadays the dish is not exactly beggar friendly due to the high price it commands in Chinese restaurants. You have to order it way in advance before you dine since it involves very long cooking times. A special mallet is used to ceremoniously open it 149Dr Chef Sunil Kumar
  • 150. In Hang Zhou ,today the chicken is taken and all kinds of spices are added and stuffed in the chicken's stomach, then bound with West Lake lotus leaf and wrapped with a kind of mixture made with Shaoxing wine, salt water and mud and finally baked in steady heat for three to four hours. The mud pile is opened in front of guests. 150Dr Chef Sunil Kumar
  • 151. DIM SUM 151Dr Chef Sunil Kumar
  • 152. DIM SUMS are snacks or dumplings that touch the heart and are central to the Cantonese Tea House Tradition of YUM CHA, Meaning simply to drink tea, but eating Dim sums, reading newspapers and catching up with family and friends is part of the experience. Dim sum consists of a wide spectrum of choices. It includes combinations of meat ,seafood and vegetables, as well as desserts and fruit . 152Dr Chef Sunil Kumar
  • 153. Traditional dim sum includes various types of steamed buns such as CHAR SUI BAO, dumplings and rice rolls , which contain a range of ingredients , including beef, pork , prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, conjee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg custard tart — dan ta — a favorite in many countries. 153Dr Chef Sunil Kumar
  • 154. Dim sum can be cooked by steaming and frying , among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food. Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Some modern dim sum restaurants record the dishes on a bill at the table. 154Dr Chef Sunil Kumar
  • 155. The drinking of tea is as important to dim sum as the food. A popular tea which is said to aid in digestion is polay(pu erh), which is a strong, fermented tea. Chyrsanthemum , oolang and green tea can be served as well. It is customary to pour tea for others during dim sum before filling one's own cup. A custom unique to the Cantonese is to thank the person pouring the tea by tapping the bent index and middle fingers together on the table. This is said to resemble the ritual of bowing to someone. 155Dr Chef Sunil Kumar
  • 156. JIAOZI These meat filled dumplings typify the cooking of Northern China. Pork meat mixed with Soya sauce, garlic, chives, cabbage, rice wine, sesame oil ginger and corn flour is stuffed into wheat dumpling wrappers which are pleated and then these are cooked in a pan of boiling water. Traditionally some cold water is added again and it is returned to the boil. The liquid is finally drained off. 156Dr Chef Sunil Kumar
  • 157. The dumplings can also be fried . They are put in a pan with Some oil and then once colored , a little water is added , covered and then steamed. The pan is then opened and the water is allowed to evaporate. 157Dr Chef Sunil Kumar
  • 158. Gow or Gau is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different to jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage. 158Dr Chef Sunil Kumar
  • 159. HAR GAU Are the benchmark Dim sums by which restaurants are measured and they are not easy to make the wheat starch dough is not easy to handle and it needs to be kept warm while you work with it, but the results are very satisfying. The filling of prawns and minced water chestnuts or bamboo shoots is folded into wrappers made from wheat starch. Each wrapper is filled as it is made because the pastry is hard to handle The wrapper is then pleated, sealed and the dim sum placed in a steamer. As the Har Gau cook they turn from an opaque white to translucent , showing the filling inside. 159Dr Chef Sunil Kumar
  • 161. CHAI HAR GAU Tender, Semi-Translucent Dough Pleated In A Distinctive Half-Moon Shape Around delicately selected vegetable Filling And Then Steamed 161Dr Chef Sunil Kumar
  • 162. GAU CHOI GAU Chive stuffed steamed dumpling made with a thin skin, Enough To Reveal A Delicate Green Color) 162Dr Chef Sunil Kumar
  • 163. JAI GAU Glutinous rice wrappers with a vegetarian filling such as garlic , chives, ginger and spinach . Steamed till translucent. YU CHI GAU Large sharks fin dumplings, served in a broth. The dumplings may have other fillings and the whole dish is steamed together. 163Dr Chef Sunil Kumar
  • 164. SHANGHAI STEAMED BUNS oThese dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally from Shanghai so they are not considered traditional Cantonese dim sum. 164Dr Chef Sunil Kumar
  • 165. POTSTICKER Literally Pot stick .Northern Chinese style of dumpling (steamed and then pan-fried jiaozi) , usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum. 165Dr Chef Sunil Kumar
  • 166. CHAI WOTHIB Pan-fried vegetable dumpling 166Dr Chef Sunil Kumar
  • 167. Chiu-chao style dumplings oIt contains peanuts, garlic, chives, pork, dried shrimp and Chinese Mushrooms in a thick dumpling wrapper made from glutinous rice flour. It is usually served with a small dish ofchili oil. 167Dr Chef Sunil Kumar
  • 168. CHICKEN GAU CHOI GAU Chicken And Chive Dumpling Flat, with a chewy dough thin enough to reveal a delicate green color on top and seared to a crisp on the other side 168Dr Chef Sunil Kumar
  • 169. HA FUN GOK Shrimp & pork dumpling in moon-shaped rice-pastry 169Dr Chef Sunil Kumar
  • 170. TAI CHI GAO Steamed Scallop Dumpling 170Dr Chef Sunil Kumar
  • 171. HAPPY GUEST SHAPED DUMPLING Round Shaped Dumpling Stuffed With Mixed Sea Food 171Dr Chef Sunil Kumar
  • 172. SUI MAI Means cook and sell, because they are so hugely popular. Egg noodle wrappers are filled with a mixture of pork, prawns, Chinese mushrooms or water chestnuts, The round wrapper is held in one hand and the filling is placed in the middle. 172Dr Chef Sunil Kumar
  • 173. The wrapper is then squeezed up around the filling and the top is leveled off. They are usually dotted with a small blob of duck egg yolk or crab roe. 173Dr Chef Sunil Kumar
  • 174. HA KAI SIU MAI Small, round steamed dumplings with a juicy, gingery chicken and shrimp filling peeking though the gathers of a thin wrapper. HA CHIYOO SUI MAI Small, round steamed dumplings with a juicy, gingery pork and shrimp filling peeking though the gathers of a thin wrapper. 174Dr Chef Sunil Kumar
  • 175. PRAWN AND SHARK’S FIN SUI MAI Open face dumpling stuffed with chopped prawns and shark’s fin. 175Dr Chef Sunil Kumar
  • 176. LO HAN CHAI SUI MAI Open Faced Vegetable Dumpling 176Dr Chef Sunil Kumar
  • 177. STEAMED BREADS Basic yeast dough can be made into lots of steamed buns in China, called Mantou. These breads are delicious and can replace rice. The dough is rolled into rectangles and one is placed on top of the other with sesame oil on both the top surfaces. It is then rolled up together. Then cut into rounds and pressed down into the centre With chopsticks, causing them to open up on steaming 177Dr Chef Sunil Kumar
  • 178. This bread was created and sculpted into the shape of a savage's head (people from the Man tribe) for sacrificial ceremonies. Today, “Man tou" serves only as a general bread. MANTOU 178Dr Chef Sunil Kumar
  • 179. FLOWER ROLLS OR HUA JUAN 179Dr Chef Sunil Kumar
  • 180. CHAR SIU BAO Are steamed buns. They are a filling staple , eaten all over China, specially in the North. These filled, slightly sweet buns, made with barbequed pork ( Char Siu ) are a Cantonese specialty , enjoyed in every Dim sum restaurant. 180Dr Chef Sunil Kumar
  • 181. The pork meat is flavored with Rice wine, sesame oil, Oyster sauce, light Soya Sauce and sugar. It is filled in an yeast dough And steamed till they crack Open at the top to reveal a Little filling. 181Dr Chef Sunil Kumar
  • 182. Kai Bao Soft, Fluffy White Rolls Filled With Juicy Marinated Minced Leg Of Chicken 182Dr Chef Sunil Kumar
  • 183. MUSHROOM BAO 183Dr Chef Sunil Kumar
  • 184. LOHAN CHAI BAO Soft, fluffy white rolls filled with chopped black mushroom, carrot, bamboo shoot and steamed. 184Dr Chef Sunil Kumar
  • 185. RICE NOODLE ROLLS OR CHEONG FUN  These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside. Rice noodle rolls may be fried after they are steamed and then sprinkled with seeds. Popular fillings include beef, shrimp, and barbecued pork. Often topped with a sweetened soy and sesame oil sauce. 185Dr Chef Sunil Kumar
  • 186. SPRING ROLLS OR CHEUN GYUN, Spring rolls consist of various types of vegetables — such as sliced carrots ,cabbage, mushroom and wood ears— and sometimes meat are rolled inside a thin wrappers and deep fried. 186Dr Chef Sunil Kumar
  • 187. Bean Curd skin Rolls ( San Juk Guen ) A very thin wrapper made of dried bean curd, rolled around a meat filling into a cylinder shape. The roll is deep fried and then steamed , which gives a characteristic wrinkled appearance 187Dr Chef Sunil Kumar
  • 188. Congee ( Chuk ) A thick rice soup with a variety of savory ingredients added. Among the many popular additions are peanuts, dried or raw fish, ginger etc. 188Dr Chef Sunil Kumar
  • 189. TURNIP / DAIKON RADISH CAKES OR LO BAK GO These savory cakes are made from grated Chinese turnip, a sort of Daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried. 189Dr Chef Sunil Kumar
  • 190. PHOENIX CLAWS OR FUNG ZAO These are actually Chicken feet that are steamed in a black bean or soya chili sauce. and then steamed.. Fung zau are typically dark red in color. The feet are earten whole, the flavor sucked out and bones spat out. 190Dr Chef Sunil Kumar
  • 191. STEAMED MEATBALLS OR NGAU YUK KAO Beef balls seasoned with coriander and soya sauces and then steamed They may also contain pork HOM SUI GOK These torpedo shaped sticky dumplings are made from rice dough filled with a Mixture of dried shrimp, pork and Chinese mushrooms and then deep fried 191Dr Chef Sunil Kumar
  • 192. FRIED FISH BALLS ( Jar Yue yuen ) Bite size balls of white fish. May be rolled in sesame. 192Dr Chef Sunil Kumar
  • 193. STUFFED CRAB CLAWS 193Dr Chef Sunil Kumar
  • 194. STEAMED SPARE RIBS OR PAI GWAT This means fat ribs , pork spare ribs that are fried and then steamed often with black bean or chili sauce LOTUS LEAF RICE OR NO MAI GAI, Parcels of sticky rice mixed with dried shrimp, Chinese sausage, cubed chicken, wrapped in Lotus leaves and steamed. The leaves add flavor but are not eaten 194Dr Chef Sunil Kumar
  • 195. WU GOK A mashed taro pastry wrapped around a filling of prawn or pork and deep fried. The pastry breaks up to give a crispy appearance . NIAG QING JIAO Green peppers stuffed with a minced fish or shrimp stuffing And then deep fried. Aubergines could be made in the same way 195Dr Chef Sunil Kumar
  • 196. PORK SPARE RIBS Marinated spare ribs cut into bite size Pieces and either steamed or glazed and barbequed 196Dr Chef Sunil Kumar
  • 197. PHAK QUAK Tender marinated spare ribs steamed with chilli bean sauce 197Dr Chef Sunil Kumar
  • 198. KAM CHIN SOY Rat shapped dumpling stuffed with minced chicken and vegetables and fried MAAD YIU GAU Finely Chopped Prawns And Squids wrapped In A Octopus Shapped Wrapper 198Dr Chef Sunil Kumar
  • 199. SHRIMP TOAST 199Dr Chef Sunil Kumar
  • 200. SOU A type of flaky pastry filled with Char Sui, lotus seeds paste, cram or seafood CHAR SUI SOU is the most common version at dim sum restaurants. 200Dr Chef Sunil Kumar
  • 201. PAKCHOI DUMPLING Steamed Pak choi dumpling flavored with sesame 201Dr Chef Sunil Kumar
  • 202. LING AU GAU Marinated Minced Lamd Dumpling CHEEMA BUN OR CHAI CHEEMA BUN Deep Fried Sesame Bun 202Dr Chef Sunil Kumar
  • 203. Lai Wan Toh Rabbit shaped sweet bun Kiaang Au Bird shaped dumpling stuffed with lotus seed paste and roasted in an oven to perfection 203Dr Chef Sunil Kumar
  • 204. SESAME SEED BALLS OR MÁTUǍN Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried. 204Dr Chef Sunil Kumar
  • 205. SESAME SEED BALLS WITH SWEET POTATO 205Dr Chef Sunil Kumar
  • 206. MALAY STEAMED SPONGE CAKE A very soft steamed sponge cake flavoured with molasses. 206Dr Chef Sunil Kumar
  • 207. MANGO PUDDING MONG GUO BO DIN, A sweet, rich mango flavoured pudding usually with large chunks of fresh mango. 207Dr Chef Sunil Kumar
  • 208. Cha Choy Ye Chi Ko Multi coloured milk jelly Hom Tao Ko Red Bean Pudding Fou Long Gau Dragon Fruit Pudding 208Dr Chef Sunil Kumar
  • 209. BO LOH BAU Sweet yellow cream pastries encased in glazed yeast dough and baked. LIN YUNG BAU Sweet chewy buns filled with lotus seed paste DAN TA Rich , golden egg custard tarts are set in a pastry and served warm LAI WONG Restaurants often invent their own signature dim sums like these sweet rabbits 209Dr Chef Sunil Kumar
  • 210. MOONCAKES Every year on the fifteenth day of the eighth month of the lunar calendar, when the moon is at its maximum brightness for the entire year, the Chinese celebrate the August Moon Festival 210Dr Chef Sunil Kumar
  • 211. Mooncakes were used as a medium by the Ming revolutionaries in their espionage effort to secretly distribute letters in order to overthrow the Mongolian rulers of China in theYuan dynasty. A rumor was circulated that a deadly plague was spreading and the only way to prevent it was to eat the special mooncakes. This prompted the quick distribution of the mooncakes, which were used to hide a secret message coordinating the Han Chinese revolt on 15th day of the eighth lunar month 211Dr Chef Sunil Kumar
  • 212. Another method of hiding the message was printed in the surface of mooncakes as a simple puzzle or mosaic. In order to read the encrypted message, each of the 4 mooncakes packaged together must be cut into 4 parts each. The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read. The pieces of mooncake are then eaten to destroy the message. 212Dr Chef Sunil Kumar
  • 213. Because Mongolians don’t eat mooncakes, Chinese bakers were told to send mooncakes to all Chinese households with the message to execute all Mongolians after the August Moon family gathering. Chinese families were instructed to not to eat the mooncakes until the 15th of the 8th lunar moon. 213Dr Chef Sunil Kumar
  • 214. These palm-sized round cakes symbolize family unity and perfection. Some mooncakes have a golden yellow egg yolk in the center which looks like a bright moon. They usually come packaged in tin boxes with traditional Chinese motifs. 214Dr Chef Sunil Kumar
  • 215. A traditional moon cakeis made of a sweet bean- paste filling with golden brown flaky skin. The top of the moon cakeis embossed with the insignia of the baker molded into the golden brown skin. It takes 2 to 4 weeks to prepare the bean-paste. Because making moon cakes is labor intensive, many families just buy them from bakeries. 215Dr Chef Sunil Kumar
  • 216. Over the years, moon cakes have slowly evolved from a Chinese delicacy to something as common as ice cream cake. To adapt to today’s health conscious and Westernized lifestyle, many bakeries offer miniature moon cakes and fat-free moon cakes. Some are made of yogurt, jelly and fat-free ice cream. To be competitive, bakers boast about how little sugar and oil they use in their moon cakes. Customers can pick and choose the size and filling that suits their taste and diet. However, the traditional bean-paste filling with egg yolk moon cake is still very popular. 216Dr Chef Sunil Kumar
  • 217. Moon cake molds are custom-made with the insignia of the baker. Many Chinese people are willing to pay a higher price for moon cakes from reputable bakers. Thus, the baker's insignia is very important. Bakers use a wooden mold to shape each moonquake. The mould must be seasoned first by soaking it in oil for a few days. Then pour away the oil and wash clean. Dry it well. Dust with flour before use. 217Dr Chef Sunil Kumar
  • 218. Many types of fillings can be found in traditional mooncakes according to the region culture LOTUS SEED PASTE is considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler. 218Dr Chef Sunil Kumar
  • 219. RED BEAN AND OTHER SWEET BEAN PASTES are some of the most common fillings found in Chinese desserts. Although red bean paste, made from AZUKI BEANS, is the most common worldwide, there are regional and original preferences for bean paste made from MUNG BEAN as well as BLACK BEAN known throughout history. 219Dr Chef Sunil Kumar
  • 220. JUJUBE PASTE A sweet paste made from the ripe fruits of the jujube plant. The paste is dark red in colour, a little fruity/smoky in flavour and slightly sour in taste. Depending on the quality of the paste, jujube paste may be confused with red bean paste. 220Dr Chef Sunil Kumar
  • 221. FIVE KERNEL A filling consisting of 5 types of nuts and seeds, coarsely chopped and held together with Maltose syrup. Commonly used nuts and seeds include: walnuts, pumpkin seeds, watermelon seeds,peanuts,sesame, or almonds. In addition, the mixture will usually contain candied winter melon, chinese dried ham or pieces of rock sugar as additional flavouring. 221Dr Chef Sunil Kumar
  • 222. Traditional mooncake vary widely depending on the region where the mooncake is produced. While most regions produce traditional mooncakes with many types of fillings, they usually only make their mooncake from one type of crust or another. Although vegetarian mooncakes may usevegetable oil , many mooncakes use lard in their recipes for an optimum mouthfeel. There are three types of mooncake crust used in Chinese cuisine 222Dr Chef Sunil Kumar
  • 223. Chewy: This crust has a reddish-brown tone and glossy sheen. It is the most common type of crust used on Cantonese -style mooncakes. They are made using a combination of thick sugar syrup, lye water, flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture. 223Dr Chef Sunil Kumar
  • 224. Flaky: Flaky crusts are most indicative of Suzhou -style mooncakes. The dough is made by rolling together alternating layers of oily dough and flour that has been stir fried in oil. This crust has a very similar texture to the likes of puff pastry. 224Dr Chef Sunil Kumar
  • 225. Tender: Mooncakes from certain provinces of Chin and Taiwan are often made to be tender rather than flaky or chewy. The texture of this type of mooncake crust is similar to the likes of the shortcrust pastry used Tender crusts are made mainly of a homogenous mix of sugar, oil, flour, and water. 225Dr Chef Sunil Kumar
  • 226. Snow-skin mooncakes They may have a glutinous rice skin, Ice- skin mooncakes first appeared on the market in the early 1980's. These non- baked, chilled mooncakes were initially filled with traditional fillings such as lotus seed, red bean, or mung bean paste . The launch of a Champagne truffle snow- skin mooncake in 1994 by Raffles Hotel in Singapore, triggered a wave of modern mooncakes. Haagen daaz s quickly followed on from this innovation and were one of the first to create an ice-cream mooncake, with a choice of either the "traditional," snow-skin, or Belgian white, milk, and dark chocolate crusts. 226Dr Chef Sunil Kumar
  • 227. It became obvious these non-baked mooncakes could be filled with pretty much anything that could be made into a paste. An explosion of new flavours appeared and spanned that ranged from cream cheese, gingseng, tiramisu, green tea, durain etc and ice cream flavours of chocolate, coffee etc White kidney bean paste or plain ice-cream are usually used as a base of flavours such as green tea, coffee, or ginseng, which are not thick enough or cannot be usually in large enough quantities to be a filling on their own. 227Dr Chef Sunil Kumar
  • 228. Pink jelly mooncake with red-bean paste filling To adapt to today’s health-conscious and, many bakeries offer miniature mooncakes and fat-free mooncakes. Some are made of yogurt ,jelly , and fat- free ice-cream. Even high-fibre low-sugar mooncakes have made their appearance. Pink Jelly moon cake with red bean paste filling 228Dr Chef Sunil Kumar
  • 229. FORTUNE COOKIES This is a thin, crisp cookie baked around a piece of paper with words of wisdom or vague prophecy usually served with Chinese food as a dessert. The message inside may also include a list of lucky numbers (used by some as lottery numbers) and a Chinese phrase with translation. Despite the conventional , they were actually invented in California , not China. 229Dr Chef Sunil Kumar
  • 230. Sweet and Sour Mandarin Fish The head and tail are kept on the whole fish served at New Year eve as these represent the wish of a good stat and finish to the year Served on New years eve because their name translates as phoenix tail. Its an important mythical bird and a symbol of re birth NEW YEARS EVE SPECIALS 230Dr Chef Sunil Kumar
  • 231. Braised Abalone or Bau Yue which sounds like the expression For guaranteed wealth, eaten at the new year . Vegetarian Squid Stir Fry Buddhists do not kill fish , poultry or meat in the purifying time of new year hence , eat this dish NEW YEAR banquet dishes 231Dr Chef Sunil Kumar
  • 232. Dragons eye rolls made from rolls of bacon and sweet red bean paste set in rice and steamed , the rolls represent the eyes of the dragon, a powerful symbol of life Steamed grouper Whole fish , essential at new year . “Yu “ meaning fish signifies abundance. 232Dr Chef Sunil Kumar
  • 233. Deep fried prawn balls, are served at New Years as their name ”Ha” sounds like laughter! they also represent wealth Oranges at new year are the most important symbols of Good luck. Traditional gift at new Year 233Dr Chef Sunil Kumar
  • 234. New Year Dumplings are called Tang Yuang. Made of Glutinous rice dough wrapped around a sweet or savory filling and boiled. Spring rolls resembling the shape of gold bars are served at New Years as a symbol of wealth & prosperity 234Dr Chef Sunil Kumar
  • 235. Husband and wife are one of The many banquet dishes served at a wedding where two separate servings represent the unity of marriage Sweet Red bean soup is served at weddings to ensure that the marriage is sweet and lasts one hundred years! 235Dr Chef Sunil Kumar
  • 236. Lily bulbs and ginkgo nuts are used at weddings as the name for lily bulbs peeled into petal like pieces means everything will go smoothly 236Dr Chef Sunil Kumar
  • 237. Braised Mushrooms represent wealth as their shape represents coins. The more you serve the greater the fortune that will come to your home. Salty Egg Crab At every banquet there will be a number of deep fried dishes whose rich golden color is meant to symbolize wealth 237Dr Chef Sunil Kumar
  • 238. EGGS are symbolic where they represent fertility, good luck and happiness. Often passed around after the birth of a baby Sesame Balls Made from glutinous rice flour and filled with red bean paste, they symbolize growing fortune as the balls swell as they cook 238Dr Chef Sunil Kumar
  • 239. Zong Zi are made of glutinous rice stuffed with anything from salted eggs to sweet bean paste, Served at the Dragon Boat festival Braised E- Fu Noodles A symbol of longevity symbolize long life. As important as a birthday cake . Should not be cut 239Dr Chef Sunil Kumar
  • 240. Peach Buns Preaches symbolize longevity as peach trees live for particularly long. Served at birthdays 240Dr Chef Sunil Kumar