Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level Feel Free to contact at eveelmesh@gmail.com in case of any query

1. FOODPRODUCTION
Presentation On
Chinese Cuisine

2. Umesh Pyaqrel

3. CONTENTS
Introduction of china
Introduction Of Chinese cuisine
Feature of Chinese Cuisine
Cooking Methods
Regional Cuisine of china
Staple Foods Of Chinese cuisine
Equipment and Utensils

4. The territory of China lies between latitudes 18° and 54° N,
and longitudes 73° and 135° E
China is the second-largest country in the world by land
area after Russia and its total area is generally stated as being
approximately 9,600,000 km2
It is the world's most populous country, with a population
of over 1.35 billion.
The PRC is a single-party state governed by theCommunist
Party of China, with its seat of government in the capital city
of Beijing.

6. INTRODUCTIONOF CHINESECUISINE
Chinese cuisine includes styles originating from the diverse regions of
China, as well as from Chinese people in other parts of the world.
The history of Chinese cuisine in China stretches back for thousands of
years and has changed from period to period and in each region
according to climate, imperial fashions, and local preferences.
IT is believed that Chinese were already experimenting with fancy
cooking, regarding their recipes on silk and bamboo, before thousand
years of Christ's birth
Chinese Culture is the oldest civilization of in the world and believed to
be first discoverers of fire in the unrecorded history

7. Features of Chinese Cuisine
Chinese cuisine, rich and colorful, has, as its main features diversified
color, aromatic flavor, and excellent taste. To make real Chinese dishes,
none of the three characteristics - color, aroma and delicious taste
should be excluded
Diversified Colors: Chinese food preparation has paid attention to
aesthetic appearance. To have a bright, pleased and harmonious color
is one of the main principles when cooking dishes. Two or three
ingredients with different colors are added as decoration to
complement the main ingredient.

8. Aromatic Flavor:
Usually aniseed, Chinese cinnamon and other spices are added to help
dispel the ingredients' particular smells, such as foul, fishy and mutton
smells.
Also some other flavors like shallot, ginger, garlic or chili, cooking wine
and sesame oil are added to make the dishes fragrant in flavor.
Excellent Taste:
Taste can be divided into five classes - sweet, sour, bitter, hot and salty
in Chinese cuisine.
 Seasoning such as soy sauce, sugar, vinegar and salt in proper
amount and in different sequences, contribute to the taste of the dish.
Those in southern China like to add more sugar
when cooking.

9. TEXTURE: Texture is another very important feature of Chinese cuisine.
A dish may have just one or several contrasting textures such as
tenderness, crispiness, crunchiness, smoothness and softness.
Texture to be avoided are sogginess, stringiness and hardness

10. Cooking Method
Chinese divide the temperature of heat into ‘Military’(High, fierce
heat and medium) and ‘CIVIL’(low gentle and weak) heat.
High or fierce Heat: Usually used for quick cooking of crisp and tender
foods. Different types of frying , steaming and instant boiling etc
Medium or moderate Heat: can be used for quick-Braising, stewing and
boiling.
Low or gentle heat: Used for slow cooking, allowing the flavors to
penetrate through all the ingredients such as roasting and simmering
Weak heat: Used for Long cooking, turning hard ingredients to soft ones
such as braising.

11. Following are some commonly used methods in Chinese cuisine
1. Chuan-Quick or rapid boiling:
 This simple method is used for making soups.
 Bring water or stock to Boil over high heat, add the ingredients
and seasonings as soon as the soup reboils.
2.Shaun-Instant Boiling or rinsing
 Thinly sliced ingredients are dipped into boiling water for a
second or two then served with a dip sauce
 Keeps ingredients fresh and tender.
3.Ao-stewing or braising:
 Flavor a little hot oil with spring onion and ginger root, then stir
fry ingredients for a short time.
 Add stock and seasonings and simmer over low heat. Food will
be soft and tender.

12. 4.HUI-Braising:
Method of cooking a dish that contains several ingredients.
Stir fry the ingredients first, add water and seasonings. Boil over high
heat for short while then thicken the gravy with diluted corn water
before serving
5.Ban-Mixing salads: This method doesn’t actually involve cooking, but
simply calls for cutting the raw or cooked ingredients and dressing it
with seasonings.
6.Giang-Hot salads: Here the raw ingredients are par boiled or blanched
first then dressed with seasonings. Difference between cold salad and
hot salad dressing are as follows:
Cold salad dressing: soya sauce, Vinegar and sesame seed oil
Hot salad dressing: Ginger shreds, Sichuan peppercorns, salt sugar and
sesame seed oil.

13. 7.YAN-Pickling: Pickle the food with salt and sugar or with salt and
wine. Dishes prepared in this way have a subtle fragrance and
crispiness
8.JIAN-shallow frying: A flat bottomed pan is used with little oil and
medium or low heat.
Seasonings are added when food is half done. The pan should be
turned from time to time during cooking so that the heat is evenly
distributed
9. Ta-Pan-Frying: Ingredients are coated with batter and fried in a
small amount of oil on both sides over a low heat until down.
 Ingredients maybe deep-fried first and then finished off by pan
frying.
Seasonings an d sauce are added towards the end of cooking

14. REGIONALCUISINEOF CHINA
A number of different styles contribute to Chinese cuisine .These styles
are distinctive from one another due to factors such as availability of
resources, climate geography history cooking techniques and lifestyle.
 One style may favor the use of lots of garlic and shallots over lots of
chili and spices, while another may favor seafood over the use of meats
but perhaps the best known and most influential are:
Shantung Cuisine
Sichuan cuisine
Cantonese cuisine
Peking Cuisine

15. Shantung Cuisine:
This cuisine is from eastern region of china.
 Wide variety of fruit, vegetables and fish is used with light and
delicate seasoning.
Foods are stir fried and Steamed Mostly.
Soy sauce from this area is considered best in china
Famous dishes is El carp( fresh fish braised in a delicate soy sauce
based sauce with vinegar, sugar, rice, wine and ginger
PEKING CUISINE:
This cuisine is from northern region of china(BEJING).
Noodles, pancakes and dumplings are famous from this region as
wheat and corn is produced instead of rice.
Many foods are preserved with less use of meat and excessive use of
garlic, onions, leeks and sesame seeds
LA-MEIN is a famous dish which is a hand made noodles cooked in a
soup or braised in sauce and served with shredded Chinese mushroom
and minced pork.

16. Sichuan Cuisine :
This cuisine is from western region of china.
Sichuan cuisine has strong flavorings and hot species
like red chilies, pepper corns, ginger.
Different fruits vegetables , meat, are also used .
Sichuan chicken is a famous dish of this region
CANTONESE CUISINE:
This cuisine comes from southern part of the country. Foods are not
overcooked and less use of garlic is done.
Sweet and sour dishes and dim sums are best preferred.
Stir fry and steaming are the most common methods of cooking.
Famous dishes are Dim sums which are minced prawns, minced pork
and vegetables wrapped in thin flour based skins and steamed, fried or
deep fried.

17. STAPLEFOODSOF CHINESECUISINE
RICE
NOODLES
SOYABEAN
WHEAT
VEGETABLES

18. RICE
Rice is a major staple food for people from rice
farming areas in southern China.
 Steamed rice usually white rice, is the most
commonly eaten form. Rice is also used to
produce beers wines and vinegars.
Rice is one of the most popular foods in China
and is used in many dishes. Glutinous rice ("sticky
rice") is a variety of rice used in many specialty
Chinese dishes.
SOYABEAN
Tofu is made of soybeans and is another popular
food product that supplies protein.
 Other products such as soy milk soy paste, soy
oil, and fermented soy sauce are also important in
Chinese cooking

19. NOODLES
Chinese noodles come dry or fresh in a variety of sizes, shapes and
textures and are often served in soups or fried as toppings.
 Some varieties, such as Shou Mian (literally noodles of longevity), are
symbolic of long life and good health according to Chinese tradition.
Noodles can be served hot or cold with different toppings, with broth,
and occasionally dry (as is the case with mi-fun).
Noodles are commonly made with rice flour or wheat flour, but other
flours such as soybean are also used.

20. WHEAT
In wheat-farming areas in Northern China people largely rely on flour-
based food, such as noodles, breads jiaozi(a kind of Chinese dumplings,
and mantou (a type of steamed buns)
VEGETABLE
Some common vegetables used in Chinese cuisine include Chinese
leaves ,bok choy (Chinese cabbage), Chinese spinach (dao-mieu), on
choy, yu choy, bitter melon and Chinese broccoli or gailan (guy-lahn).
 Other vegetables include bean sprouts ,pea vine tips, watercress,
celery, carrots, fresh mustard greens, and (Western)broccoli.
A variety of dried or pickled vegetables are also eaten, especially in
drier or colder regions where fresh vegetables traditionally were hard
to get out of season.

22. HERBSANDSEASONINGS
Spices and seasonings such as
fresh ginger root, garlic, scallion, white pepper, and sesame
oil Sichuan peppercorns, star
anise, cinnamon, fennel, cilantro, parsley, and cloves are used
widely.
 To add extra flavors to dishes, many Chinese cuisines also
contain dried Chinese mushrooms, dried baby shrimps, dried
tangerine peel and dried Sichuan chilies.
When it comes to sauces, China is home to soy sauce, which is made
from fermented soy beans and wheat.
Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish
sauce and fermented tofu are also widely used.
A number of sauces are also based on fermented soybeans,
including Hoisin sauce, ground bean sauce and yellow bean sauce.

24. EquipmentsandUtensils
Chinese cuisine consist of Very few equipments. To start with only four
most are essential in order to cook Chinese cuisine i.e. Cleaver, block,
wok and Stirrer
Sieves, Strainer, casserole, steamer etc are other equipments used in
Western Version of the cuisine.
Chopstick is used for Eating as well as for cooking Purposes
Chinese cooking Utensils are made of basic inexpensive materials and
are made up of ancient design