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
8. FOOD WAYS
● THROUGH OUT THE YEARS THE CHINESE LEARNED THE
IMPORTANCE OF CREATIVELY TREATING FOOD WITH RESPECT, ITS
COLORS SHOULD BE PLEASING TO THE EYE, THE INGREDIENTS
SHOULD BE UNIFORM IN SIZE AND IT SHOULD BE FRAGRANT.
● THE CHINESE BELIEVE THAT FOOD CAN AFFECT ONES HEALTH.
EATING THE PROPER FOOD CAN HELP PREVENT DISEASE AS WELL
AS HEAL.
12. 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.
14. 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
15. 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
21. 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
22. 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
23. 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.
24. 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.
25. 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
26. 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.
27. 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.
28. 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.
29. 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.
30. 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.
31. 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.
32. 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.
