Chinese cuisine has a long history dating back thousands of years. It is one of the three major cuisines in the world along with French and Turkish cuisines. Chinese cooking involves complex techniques like stir-frying and utilizes common ingredients such as garlic, ginger, green onions, soy sauce and oyster sauce. Dishes vary widely between regions from spicy Sichuan cuisine to seafood-focused cuisine from eastern China. Staple foods include rice, noodles, tofu and a variety of vegetables.
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
HMPE 3- LESSON 1- Introduction to Asian Cuisineroniejohncasi1
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.
Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.
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
HMPE 3- LESSON 1- Introduction to Asian Cuisineroniejohncasi1
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices, Asian people traditionally use different kind of spices in their regular meals.
Central Asian Region have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or "osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and Kyrgyzstan, the cuisine has evolved to meet the needs of a nomad lifestyle.
It is all about the foods in asia with our host pusheen :).
Actually,my ppt. was presented at school and I want to share this to you .I hope you will like my Asian cuisine.
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
It is all about the foods in asia with our host pusheen :).
Actually,my ppt. was presented at school and I want to share this to you .I hope you will like my Asian cuisine.
Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Depending on your definition of “healthy,” Chinese food is normally high in fat, sodium, and calories. Use lean meats, low-sodium soy sauce, and brown rice for better alternatives. Many consider Chinese food high in fat and calories. In fact, healthy Chinese food can be a tasty and satisfying choice for any meal, if you know what to order.
Ang Chong Yi suggests top Chinese dishes you must tryAng Chong Yi
China is blessed with diverse natural landscapes, historical artifacts, and a rich culinary culture due to its breathtaking territory and rich cultural past. You cannot skip China when talking about the top cuisines in the world. There are eight different types of Chinese cuisine, each with its unique blend of hot, spicy, and sour characteristics. But in this article, Ang Chong Yi tells the top Chinese dishes you must try when you visit China. If you also like to explore the dishes of China’s neighbor India, Ang Chong Yi talks about it in Exploring India’s Culinary Diversity Ang Chong Yi’s Epic Food Expedition.
Delicious Indian Foods, quality Indian food.docxThe Thandur
Indian food culture is rich and is better known for its spiciness. The Thandur is the only place in Markham where Indian Fusion Food has gone to the next level. We hope that this new tradition will open the door to all the people in different cultures to try Indian Food.
Exploring the World of Asian Noodle Varietiesadeelsab700
Introduction
Asian food is famous for its uncommon and heavenly noodle dishes, each reflecting enthralling social practices, designs, and cooking systems. Asian noodles give a captivating excursion to the feeling of taste, going from the delicate strands of Japanese soba to the energetic unpredictability of Thai cushion Thai. We ought to begin with a culinary look at some of the most well-known Asian noodles.
1. Ramen (Japan): Starting in Japan in any event relates following back to China, ramen has changed into an overall sensation. There are various kinds of ramen, from the rich tonkotsu stock of Hakata-style ramen to Tokyo's soy-based shoyu stock, which is made with wheat noodles and served in a tasty stock. Embellishments, for instance, cut pork stomach, sensitive faltered eggs, and nori kelp add significance to this cherished comfort food.
2. Pad Thai (Thailand): Pad Thai is a well-known dish in Thai cuisine that combines tamarind, fish sauce, and palm sugar-based arranged sauce with sautéed rice noodles. The dish is consistently decorated with crushed peanuts, bean young people, and lime wedges for a send off of flavor and surface. The congruity of sweet, unpleasant, sharp, and energetic flavors that are ordinary for Thai cooking should be clear in Cushion Thai.
3. Pho (Vietnam): Pho is a Vietnamese noodle soup containing rice noodles served in a fragrant stock, overall made utilizing burger or chicken bones stewed with aromatics like star anise, cinnamon, and ginger. Pho is a soothing and quieting dish that can be delighted in whenever of day since it is ready with new flavors like lime, bean youths, stew peppers, and beans.
4. Chow Mein (China): Chow mein is a famous Chinese dish that highlights sautéed noodles cooked with various meats, vegetables, and at times fish. Normally, the noodles are singed until they show up new while staying delicate inside.In China, chow mein can be tracked down in different local varieties, with decorations and flavors shifting as per provincial inclinations.
5. Soba: Japanese soba noodles have a firm surface and a nutty flavor since they are made with buckwheat flour, which is frequently combined with wheat flour. Served either hot or cold, soba is routinely totally savored the experience of with a dunking sauce called tsuyu or in a hot stock known as kake soba. In Japanese cooking, soba noodles are a staple considering their flexibility and clinical benefits.
6. Pad See Ew (Thailand): Another favorite Thai noodle dish, cushion see ew is made of wide rice noodles that are sautéed with soy sauce, garlic, and Chinese broccoli. You can add meat or tofu to the dish. The dish tastes smoky yielded by serious fixation during sautéing, spreading the word about it a well street food and comfort dish in Thailand.
7. Japchae (Korea): Japchae is a starch noodles sautéed with vegetables, meat, and an ideal sweet sauce conveyed utilizing soy sauce, sesame oil, and sugar. Japchae is regarded for its d
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
3. OFFICIAL NAME: PEOPLE’S REPUBLIC OF CHINA/ REPUBLIC OF CHINA
CAPITAL: Beijing
TOP 3 CITIES: Shanghai, Beijing and Chongquing
FLAG:Red background symbolizes the chinese communist revolution.
The Four Star and their relationship represent the unity of chinese people under the leadership of the communist
party of china.
POPULATION SIZE: 1, 444, 216, 107 billion. It is the 4th largest country in the world behind Russia, Canada and US
LAND AREA: 9,596,960 km (3,705,410 sq mi)
LANGUAGE: Standard Chinese (Standard Mandarin)
ETHNICITY/RACE: The Han Chinese, 91.6% of Chinese. This ethnic group is the largest community not only in
China but also in the whole world. Next is Zhuang, 1.27%, Hui Minority 0.79%, Manchu 0.78% and Uyghur 0.76%.
LITERACY RATE : China literacy rate for 2018 was 96.84%, a 1.72% increase from 2010
PRESIDENT: XI JINPING
CURRENCY: Chinese Yuan
4. LARGEST CITY: Guangzhou is the largest city in China in 2019 with a total population of 44,294,245.
REGIONS IN CHINA: Xinjiang, Tibet, Inner Mongolia, Guangxi, Ningxia.
RELIGION: 74.5% No religion / Folk
18.3% Buddhism
5.2% Christianity
1.6% Islam
0.4% Others
CLOTHING:
7. CULINARY HISTORY
Chinese Cuisine is the general term of the dishes of various regions and ethnic groups in China. It has a
long history with superb technology, rich categories and schools and unique style. It is the crystallization of
the history of thousands years of Chinese cooking.
Chinese cooking is an important part of Chinese Culture, also known as Chinese food culture. Chinese Cuisine
is one of the three world cuisines (Chinese Cuisine, French Cuisine and Turkish Cuisine), and has a far-
reaching impact on East Asian Region. The recipes come from various regions and ethnic dishes.
Chinese Cuisine in Zhou Dynasty
Chinese Cuisine in Qin Dynasty
Chinese Cuisine in Han Dynasty
Chinese Cuisine in Tang Dynasty
Chinese Cuisine in Song Dynasty
Chinese Cuisine in Yuan, Ming, Qing Dynasty
11. Peking Duck
Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is
characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat,
sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and
seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber
and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and
other sauces (like hoisin sauce) can be used.
13. Northern Cuisine — salty and simple with less vegetables
Regions: Beijing, Xi’an, Inner Mongolia, and Northeast China
1. Beijing Cuisine
2. Inner Mongolia Cuisine
3. Shandong Cuisine
Eastern China Cuisine — sweet and light with a lot of fish and seafood
dishes
Regions: Guangdong, Fujian, Zhejiang, Jiangsu, Anhui
1. Cantonese Cuisine
2. Fujian Cuisine
3. Zhejiang Cuisine
4. Anhui Cuisine
5. Jiangsu Cuisine
14. Western China Cuisine — Muslim food and Tibetan food
Regions: Xinjiang, Tibet and Gansu
1. Xinjiang Cuisine
2. Tibetan Cuisine
Central China Cuisine — hot and spicy with a lot of strong seasonings
Regions: Sichuan, Chongqing, Hunan
1. Sichuan Cuisine
2. Hunan Cuisine
Southern Minority Food — sour with a lot of preserved ingredients
Regions: Yunnan, Guizhou and Guangxi Provinces
20. CHINESE COOKING METHOD
Chinese cuisine enjoys high fame throughout the world. Not only does it have a reputation of being delicious, it is also
considered an art form in its own right. Chinese cooking involves looking at the combination of the ingredients as well as paying
particular attention to the complex process and equipment involved. Different ingredients are cooked using different methods,
while the same ingredient can be used in different dishes to provide different flavors and appearances. There are hundreds of
cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, boiling,
steaming and roasting.
1.Stir-Frying
2.Deep Frying
3.Shallow Frying
4.Braising
5.Boiling
6.Steaming
7.Roasting
21. 1.GARLIC- Garlic has been used in China for over 5,000 years. Not only in the kitchen but also in Chinese Traditional
Medicine as it is considered to have medicinal properties. You will find that Garlic is used throughout Chinese cooking, one
of the most common uses is with stir-fries.
2.GINGER- Ginger is along with garlic the most common Chinese Food ingredient used for flavoring. Ginger is popular
with Cantonese dishes as well as the more spicy Szechuan recipes. Besides fresh ginger, you can also find it ground and
pickled.
CHINESE FOOD INGREDIENTS AND STAPLES
22. 3.GREEN ONIONS- Green Onions or Spring Onions are used liberally either cooked to add flavor or raw as garnishings. A
staple in most stir-fry dishes.
4.CHILIES- Fresh Chilies can be added chopped, sliced, crushed or whole for that extra zing! There are many kinds of
chilies, some are hotter than others. Also can be found dried and they are just as hot.
5.CILATRON OR CHINESE PARSLEY- A very popular herb with a strong flavor, also known as Coriander. It is popular
in Chinese cooking with sauces, soups, dim sums and as garnish.
23. 1.SOY SAUCE-There is a light soy sauce and a dark soy
sauce, make sure you use the kind your recipe calls for.
We normally use the dark sauce for cooking and season
meats. The light soy sauce can be served on the table for
dipping spring rolls or dim sum for example.
2.OYSTER SAUCES- Oysters and soy sauce are the
main ingredients. The brown sauce, although made from
oysters, it doesn't have a strong fishy taste, its taste is
rather mild and is used for cooking meats and vegetables
and very popular in Cantonese dishes. There is also a
"vegetarian" version made with mushrooms.
CHINESE SAUCES AND CONDIMENTS 3.SESAME OIL- Sesame Oil is a dark, aromatic and
very flavorful ingredient. There are several kinds, the one
used for Chinese cooking is usually heavier and darker and
it is not used for frying but rather as a marinade, sprinkled
at the end just for flavor, or added to dipping sauces.
4.FIVE SPICY POWDER-It is made of ground
peppercorns, star anise, cloves, fennel and cinnamon and
sometimes coriander seeds. It is a mix of flavors, from
sweet to hot, fragrant, salty and pungent and used to
condiment meats, fish, poultry and vegetables.
24. 5.CHILI SAUCES- Made from chili peppers, it is
used for dipping and stir frying. Can be served on the
table to sprinkle over food as desired.
6.CHILI PASTE- Made from chili peppers and
soybeans, it's a staple in Szechuan and Hunan spicy
dishes. Fragrant when cooked, a tiny bit goes a long way.
7.RICE VINEGAR or CHINKIANG
VINEGAR
Very popular for its strong smoky flavor. This dark rice
vinegar is made of glutinous rice and can be added to
soups, dipping sauces and braised dishes.
8.PLUM SAUCES- This is a sweet and sour sauce
usually served for dipping deep-fried foods: pieces of
meat/duck/chicken, spring rolls, fried wontons, etc.
Made of plums, sometimes also peaches, and vinegar,
ginger and chilies
25. 9.BLACK BEANS SAUCES- Made of fermented beans, garlic, peppers, vinegar and soy sauce. This
flavorful sauce is added to stir-fries and steamed dishes.
26. CHINESE VEGETABLE
1.BOK CHOY- Also known as Chinese Mustard has
meaty white stems with dark green leaves. There is also
Baby Bok Choy, with both stems and leaves a lighter
green color.
2.CHINESE EGGPLANT-It is the same as regular
eggplant but long and skinny. Used in stir-fries or
steamed. One of our favorites is Spicy Beef with
Eggplant in Garlic and Black Bean Sauce.
3.CHINESE CABBAGE- A leafy vegetable also known
as snow cabagge, is very common and can be found at the
supermarket. Great stir-fried with your choice of sauce and
condiment, in salads or pickled.
4.GAI LAN or CHINESE BROCCOLI- A green leafy
vegetable from the kale and broccoli family, the taste is
similar to broccoli, perhaps a bit sweeter. Very popular dish
served stir-fried with garlic or steamed with oyster sauce.
27. 5.SOY BEAN SPROUTS- A common vegetable in
Chinese cooking, soy bean sprouts are rich in vitamins
A, B and C. They can be eaten raw in salads, also popular
in stir-fried dishes.
6.SNOW PEAS- Sweet and crisp, don't overcook or they
become soggy. Very common in stir-fries, they are popular
and easy to find at your local supermarket.
7.WHITE RADISH- They look more like carrots than
the little round red radishes. Rich in calcium and
vitamin C, they are used in stir-fries, added to soups or
in turnip cake.
8.CHINESE MUSHROOM-Chinese mushrooms have
a somewhat stronger flavor and they need to be soaked
in warm water for at least half an hour to soften them
before use.
28. 9.BAMBOO SHOOTS- Can be easily found canned or in jars in the asian/ethnic food aisle at your supermarket. They are
very popular as an add on to stir-fries.
29. OTHER STAPLES IN CHINESE SHELF
1.CHINESE SAUSAGES- Chinese Sausages are made of pork and have a smoky, sweet taste. There are variations with
chicken liver also available. Great to add to fried noodles or rice. You find them also rolled and steamed in Dim Sums.
2.SPRING ROLL WRAPPER- Spring Roll Wrappers used in Chinese cooking are normally made of wheat flour and
water. Roll-in your filling, deep-fry them and serve with your favorite sauce. You can find them in the frozen food section at
your store.
3.BEAN CURD or TOFU- Tofu is made from soymilk and resembles the consistency of cheesecake.
30. 4.EGG or WHEAT NOODLES- A basic of Chinese staples. Chinese love their noodles. Wheat noodles are generally used in
soups, wheat and egg noodles can be stir-fried.
5.RICE NOODLES- thin and transparent, rice noodles should be soaked in hot water to soften them before use. They are
used in soups, salads, stir-fries and spring rolls.
31. 6.RICE- While I was growing up, I can't remember a meal being served without rice. Rice is at the core of every Chinese
meal.
7.CHINESE TEA- Chinese Tea is more than a beverage. For Chinese, tea is a medicine, tea is an art, tea is their Culture.
