Chinese food

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Chinese food

  1. 1. Beyond Pick Up Stix:Authentic Chinese Cuisine
  2. 2. 8 Main Cuisine Regions Ānhuī Cantonese Fújiàn Húnán Jiāngsū Shāndōng Sìchuān Zhèjiāng
  3. 3. Useful Information 菜 or cài means “cuisine” (lit. “vegetable”) Meals mainly composed of one starch, zhǔshí, and one vegetable, cài Chopsticks are primary utensil Dishes are small, ready to eat Using knifes and forks is frowned upon Communal plates are used Cold drinks not served, only hot
  4. 4. Ānhuī 安徽 Known for use of wild game and herbs Simple preparations Attention to temperature 3 Styles: Yangtze River, Huái River, and Ānhuī Example of dish: Lǐ Hóngzhāng 李鸿章 Hodgepodge
  5. 5. Cantonese 广东菜From Guǎngzhōu, formerlyCantonMost common Chinesefood outside of ChinaHuge diversity ofingredientsSteaming, stir-fry, anddeep fry are most popularmethods of cookingTake pride in freshnessUnique slow cooked soupsExample of dish: Dim Sum點心
  6. 6. Fújiàn 福建 Famous for use of seafood 4 Styles: Fúzhōu , Western Fújiàn , Southern Fújiàn , and Quánzhōu Popular dish is fó tiào qiáng 佛跳墙
  7. 7. Húnán 湖南 Hot spicy flavor, fresh aroma and deep color 3 Styles: Xiang River, Dongting Lake, and western Húnán Menu changes with the seasons Example of dish: Stinky Tofu 臭豆腐
  8. 8. Jiāngsū 江苏 Soft, but not mushy; selects ingredients according to season, and matches color with shape of dish Several Styles Main 3 are Nánjīng, Sūzhōu, and Wúxī Example of dish: congee
  9. 9. Shāndōng 山东 More commonly known as Lǔ Quick frying, stir-frying, deep frying, and braising are main methods 2 Styles: Jiaodong and Jǐnán Example of dish: yellow carp in sweet and sour sauce
  10. 10. Sìchuān 四川 Famous for spicy, hot flavor Comes from common ingredient, Sìchuān peppercorn and hot climate Sìchuān means “four rivers”, which separate the 4 styles: Chéngdū, Chóngqìng, Cháng Jiāng, and Jīalíngjiāng Common preparations are stir frying, steaming, and braising Beef used more Example of dish: Kung Pao Chicken 宫保鸡丁
  11. 11. Zhèjiāng 浙江 Emphasis on minute preparation, unique taste, freshness and tenderness Stir fry, deep fry, quick fry, steam, simmer are main preparations 3 Styles: Shàoxīng, Níngbō, Hángzhōu Example of dish: Hángzhōu roast chicken, or Beggar’s Chicken
  12. 12. The End

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