1. Asian Cuisine
Day 1
I. Introduction and Culinary History
Chinese Cuisine
Menu
• Roast Duck (roasting)
• Stirfry beef (stirfry)
• Shrimpballs(deepfry)
• PorkSiumai (steaming)
• Steamedbuns(steaming)
• Char Siupork (roasting)
• Buchi (deepfrying)
• Steamedfish(steaming)
History
The start of Chinese cuisine begansome 400,000 years ago,beginningwiththe Pekingmanand
the use of fire.Otherarcheological findingsrevealedaChinese StoneAge erawhereinrice was
cultivatedandnoodleswereproduced.Inculinaryhistory,the Chinaiscreditedasthe firstcountryto
developandproduce noodles.
Overthe centuries,asnewfoodsources,techniquesandtechnologybecame available,more
culinaryinnovationsbecame partof China’sculinaryrepertoire.Thisincludesthe use of chopsticksand
the stir-fryingmethodof cooking.
Culinary History
Foodis cut intosmall,bite sizedpieces,readyforeatingusingchopsticks.The Chineseas
unbarbaricas these were traditionallyusedasweaponsregardedthe use of aforkand knife.
Fishiscookedand served completely asthissignifieswholeness,havingabeginning(head) and
an end(tail).
Each dinerisgivena bowl of rice while accompanyingdishesare servedoncommunal food
platters.Porkisgenerallypreferredoverbeef,asitismore affordable.Coldbeveragesare not preferred
because itisthoughtto be harmful todigestion.Hotwaterortea isusuallyservedwith meals, asteais
believedtoaiddigestion, especiallyforgreasyfood.
Eating Customs
• The bestpiecesor choice partsare offeredtothe mostseniormembersof the family
• Noodlesare eatenduringbirthdaystocelebratelongevity
• It iscustomaryto serve peanuts,chestnuts,longananddatesin aweddingtowishthe
newlywed couple ababy
• A farewell mealof dimsumisofferedinNortheastChina
Chinese Cuisine
 Roast Duck
Famousduck dishfromBeijing,preparedsince the YuanDynasty.Itisnow consideredasone of China’s
national dishes.
Ducks are bread specificallyforthisdishandslaughteredafter65days. It isoftenservedwithpancakes,
springonionsandhoisinorsweetnoodle sauce.
PrimaryCookingMethod:
Roasting
Affectionadosof thisdishshoulddine atthe Quanjude orBianyifangrestaurantsinBeijing,two
of the centuriesoldplacesthatare knownforPekingduck.
Aftercookingthe duck,the duck isusuallycarvedinfrontof the customerandservedinthree
stages:skinina sugar and garlicsauce,meat withscallionsandhoisinsauce inapancake wrapperand
the bonesand fatcookedina broth.

2. Chinese Cuisine
Stirfry Beef
PrimaryCookingMethod:
Stir-Frying
SecondaryCookingMethod:
Braising
Chinese Cuisine
ShrimpBalls
PrimaryCookingMethod:
DeepFrying
Chinese Cuisine
PorkSiumai
PrimaryCookingMethod:
Steaming
Chinese Cuisine
SteamedBuns
PrimaryCookingMethod:
Steaming
• Char SiuPork
• A Cantonese barbecuedporkdish
• Literallymeaning“forkburn/roast”
Chinese Cuisine
Char SiuPork
PrimaryCookingMethod:
Roasting
Chinese Cuisine
Buchi
PrimaryCookingMethod:
DeepFrying
Chinese Cuisine
SteamedFish
Fishiseatenduringthe NewYear’scelebrationtosuggestthe accumulationof wealthinmeal times
PrimaryCookingMethod:
Steaming
II. CookingMethods and Recipes
 STEAMING
1. Knowyourequipment. Readall operatinginstructionssuppliedwithyourequipment. Each
model isa little different
2. Collectall equipmentsandfoodproducts.
3. Trim andcut vegetablesasrequired
4. Preheatthe steamer
5. Arrange vegetablesinpansor basketsforcooking. Make shallow,evenlayersforuniform
cooking.
6. Insertpansor basketsinsteamerandclose door or lid.
7. Steamfor requiredtime. Consulttimingchartssuppliedwithyourmodel orsteamer.

3. 8. Remove vegetablesfromsteamer. If itisa pressure steamer,pressuremustreturntozero
before the doorisopened.
9. Finishvegetablesaccordingtorecipe andserve atonce,or cool quicklyforlateruse. Vegetables
that formcompact layersdonot steamwell. They donot allow the steamtocirculate,sothey
cook unevenly. Examples:spinachandothergreens,peas,whole-kernel,frozenpureedpureed
squash.
 Roasting: To cook foodsbysurroundingthemwithhot,dryair,usually
in an oven.
Dry heat method;Meatis notcoveredsosteamcan escape.
 Braising:
- Combinationof dry-heatandmoist-heatcookingmethods.
- Meats are firstseared,thensimmeredinaflavorful liquiduntil tender.
- Flavorisimpartedbybrowning& bythe sauce made fromthe braisingliquid.
 Steaming
- To cook foodsbydirectlyexposingtosteam.212 F
- Cookingvesselsare sealedbyitsownpressure.
- Pressure Steaming:cookingvessel whichcanholdsteamunderpressure maintaining
temperatureshigherthanboilingpoint.
III. Summary and review
Summary
One of the oldest cuisines inthe world,Chinese cuisinehasdevelopedovertime,incorporating
technological advancementinitscuisine.Ladenwithsymbolism,itisa richcuisine,showcasing
the pageantryof the land.
CookingMethods
• Roasting
• Stir-frying
• Deepfrying
• Steaming