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Chinese cuisine (Chinese:
中國菜
) originated from
different regions
of China and has
become widespread in many other parts of the world
—
from East Asia
to North America, Australasia and Western Europe.
Regional cultural differences vary
greatly amongst the different regions
of China, giving rise to the different
styles of food. There are eight main
regional cuisines, and they are: Anhui
(Hui
徽
), Cantonese
(Y
ue
粵
),
Fujian (Min
閩
),
Hunan (Xiang
湘
), Jiangsu (Su
蘇
or
Y
ang
揚
),
Shandong (Lu
魯
),
Szechuan (Chuan
川
), Zhejiang
(Zhe
浙
).
Chinese
cuisine
(Traditional Chinese:
中國菜
, Simplified Chinese:
中国菜
) originated from the
various regions of China and has become
widespread in many other parts of the
world
—
from Asia to the
Americas, Australia, Western Europe and
Southern Africa. In recent
years,
connoisseurs of Chinese cuisine have also sprouted
in Eastern
Europe and South Asia.
Regional cultural differences vary
greatly amongst the different
regions
of China, giving rise to the different styles of
food. There are
eight main regional
cuisines, or Eight Great Traditions
(
八大菜系
):
Anhui,
Cantonese, Fujian, Hunan, Jiangsu, Shandong,
Sichuan, and
Zhejiang. Among them,
Cantonese, Sichuan, Shandong, and Huaiyang
cuisine (a major style and even viewed
as the representation of the entire
Jiangsu cuisine) are often considered
as the standouts of Chinese cuisine
and
due to their influence are proclaimed as the Four
Great Traditions
(
四
大菜系
).
Occasionally, Beijing cuisine and Shanghai cuisine
are also
cited along with the
aforementioned eight regional styles as the Ten
Great
Traditions
(
十大菜系
). There are also
featured Buddhist and Muslim
sub-
cuisines within the greater Chinese cuisine, with
an emphasis on
vegetarian and halal-
based diets respectively.
Chinese
Cuisine
The vastness of China's
geography and history echoes through the
polyphony of Chinese cuisine. To begin,
it is best to divide Chinese
cuisine,
with all the appropriate disclaimers and caveats,
into that of four
major regions: the
northern plains, including Beijing; the fertile
east,
watered by the Yangtse River; the
south, famous for the Cantonese
cooking
of the Guangdong Province; and the fecund west of
Szechwan
and Hunan Provinces.
Canton is, perhaps, the most famous of
the food areas. Long, warm,
wet days
throughout the year create the perfect environment
for
cultivating most everything. The
coast provides ample seafood, the
groves are filled with fruits. Cooking
methods and recipes here are
sophisticated and varied. Since the
local produce is so gorgeous, the
cooking highlights its freshness,
relying less on loud sauces and
deep-
frying.
To the mountainous west, in
Szechwan and Hunan provinces,
steamy
heat and spicy foods fill the restaurants. Rice
grows abundantly,
as do citrus fruits,
bamboo, and mushrooms. The spiciness of the food
tells of locally grown chiles and the
inclinations of the local palate,
though some say the spices are used to
mask the taste of foods that rot
quickly in the heat.
To the
east of Hunan lies
latitude, it has the
added bonus of lowlands for rice cultivation and a
rich
ocean's edge for fish.
The northern region of China reaches
into the hostile climate of
Mongolia --
land of the Gobi Desert and Arctic winter winds.
Mongolian
influence appears in the
prevalence of mutton and lamb -- many in the
region are Muslim, so pork is forbidden
-- and in the nomadic simplicity
of the
Mongolian fire pot. The north is not amenable to
rice cultivation so,
wheat, barley,
millet and soybeans are the staples; breads and
noodles
anchor the meal. The vegetables
and fruits -- cabbage, squash, pears,
grapes, and apples -- are like those
grown in North America. Beijing is
the
pearl of the region; royal haute cuisine was born
and bred inside her
walls. However, the
centuries and the accumulated wisdom of China's
best chefs have conspired to make
imperial cuisine an incredible
achievement that belongs to all of
China.
Once the meal is cooked, it is
served all at once to the family, who
eat with chopsticks and drink soup with
a wide spoon. The average dinner
includes a starch -- rice, noodles,
bread, or pancakes -- a meat dish,
vegetable, and soup, which serves as a
beverage. For formal meals and
banquets, there are many successive
courses which are served in a strict
traditional order.
Guangdong
Cuisine
When people mentioned Guangdong
Cuisine, they can always
associate it
with the traditional dishes such as sweet and sour
Gulao meat,
Gravy pork with preserved
potherb mustard, Roast Piglet with Crisp Skin.
Guangdong cuisine has been heavily
influenced by western cooking
cultures,
which is unique among the Chinese cuisines. Its
raw materials,
cooking methods, and
flavorings all differ from the other cuisines.
Guangdong cuisine has
absorbed the cooking skills of the West as
well as that of other Chinese regions,
to develop its own unique methods.
Guangdong chefs also pay much attention
to the artistic presentation of
their
dishes. So Guangdong cuisine became more and more
popular
nowadays.
Our
experts will explain the training courses step by
step from
configuration of the kitchen
to various kinds of cooking skills. Seafood
process, bench work, dish garnishing,
stove operation, all delails are
introduced exactly in conformity with
Guangdong Cuisine kitchen. Skills
of
cooking material preparation, food decaration,
Sauce and jam making,
steaming work,
base-soup and other local snack making, are also
park of
our training courses. Our
master chefs will show you the original methods
of cooking pork, poultry, freshwater
food, seafood and seasonal
vegetables.
At the same time, we can also teach you how to
manage the
kitchen well .You will
receive the common menu as a present
Guangdong Cuisine(Cantonese
Cuisine)
Cantonese food
originates from Guangdong, the southernmost
province in China. The majority of
overseas Chinese people are from
Guangdong (Canton) so Cantonese is
perhaps the most widely available
Chinese regional cuisine outside of
China.
Cantonese are known
to have an adventurous palate, able to eat
many different kinds of meats and
vegetables. In fact, people in Northern
China often say that Cantonese people
will eat anything that flies except
airplanes, anything that moves on the
ground except trains, and anything
that
moves in the water except boats. This statement is
far from the truth,
but Cantonese food
is easily one of the most diverse and richest
cuisines
in China. Many vegetables
originate from other parts of the world. It
doesn't use much spice, bringing out
the natural flavor of the vegetables
and meats.
Tasting clear,
light, crisp and fresh, Guangdong cuisine,
familiar to
Westerners, usually chooses
raptors and beasts to produce originative
dishes. Its basic cooking techniques
include roasting, stir-frying, sauteing,
deep-frying, braising, stewing and
steaming. Among them steaming and
stir-
frying are more commonly applied to preserve the
natural flavor.
Guangdong chefs also
pay much attention to the artistic presentation of
dishes.
The
Characteristics of Chinese Cuisine
Naming
Food varies from
place to place, and from nation to nation.
Therefore, there is a regional
difference in cuisine naming. This essay is
confined to the naming of the Chinese
cuisine found in Beijing is the
capital
of the People’s Republic of China,
it
harbors people from every
corner of the
country, and restaurants with every cooking style
and
cuisine system in China. The naming
of Chinese cuisine has its primary
motivations and secondary motivation.
The Four Categories of Chinese
Cuisine
Chinese cuisine can
be geographically divided into four categories:
Guangdong cuisine, Shandong cuisine,
Jiangsu cuisine and Sichuan
cuisine
according to the book of Chinese Cuisine Culture.
Guangdong cuisine consists
mainly of Guangzhou cuisine,
Chaozhou
cuisine and Dongjiang cuisine along the Pearl
River. As a
representative of Lingnan
cooking culture, Guangdong cuisine is one of
the major families of Chinese cuisine.
Therefore,
has become widely well
known. Guangdong cuisine is a typical
combination of ingredients and
techniques from Japan, Southeast Asia,
Middle East and Europe, etc.
Shandong cuisine is divided
into Jinan, Jiaodong and Confucian
Mansion different three styles and
flavors around the Yellow River. Of
which, Confucian Mansion is cooked with
great care by the mansion's
master
cooks in keeping with the instruction of
Confucius. As a result, the
dishes are
both characteristic of a learnt and sagacious
family and typical
of a lordly mansion.
Jiangsu cuisine, along the lower
reaches of the Yangtze River,
consists
of the styles of Huaiyin-yangzhou, Suzhou-Wuxi,
Nanjing and
Xuzhou-Taizhou, of which,
Yangzhou is a famous cultural city with a
history of nearly two thousand five
hundred years and has been a place of
men of letters since ancient times. The
eating habits of men of letters
influenced and enriched Jiangsu cuisine
culture.
Sichuan cuisine is
produced on the upper reaches of the Yangtze
River and has a great impact on the
culinary culture in southwest China.
Chinese Cuisine PK Western Food
Chinese diet is quite different from
Western diet. While
Western
diet focus only on
weight
loss,
Chinese
diet includes foods which treat
and bring the body into
balance
, thus improving
functions of organs and
health to
achieve weight loss. Another difference between
these diets is
that in
western
diet foods are considered for
their protein, calorie,
carbohydrate,
vitamin and other
nutrient
content
but in
Chinese
diet,
foods are considered
according to their
energy, flavours
and their
actions
on organs of the body.
The flavour of foods
Chinese classify the different flavours
in 5 categories : pungent, sweet,
sour,
bitter and salty. Each of these flavours have a
specific action on the
organs of the
body and they have been used during many centuries
to
balance and treat the body. Some
foods may have more than one flavour.
It may not be easy to determine
flavours of food but with their long
experience, Chinese have established a
list and some of the foods found
in the
different categories are listed below.
Pungent foods
Pungent foods can induce perspiration
and promote energy circulation
and act
on the lungs and large intestine.
Examples :
ginger, onion,
peppermint, asparagus, garlic, watercress,
mustard, soybean oil, turnip, pepper,
wine.
Sweet foods
Sweet foods have a soothing and
moisturizing efect and act on the
stomach and spleen.
Examples
:
apricot, lamb, pineapple, oat,
beetroot, wheat, beef, nuts,
carrots,
celery, mushroom, cabbage, cucumber, courgette,
spinach, dates,
mung beans, red beans,
milk, lettuce, corn, malt, honey, oranges, barley,
grapefruit, peach, pear, sweet potato,
pork, chicken, grapes, rice, sugar,
tomato, wine, watermelon, butter.
Sour foods
Sour
foods can obstruct the movements and are uesd in
cases of diarrhea
and excessive
perspiration.
Examples :
apricot, pineapple, lemon, cheese, green
vegetables, letchis,
mango, olive,
grapefruit, peach, pear, apple, prunes, grapes,
tomato,
vinegar.
Bitter
foods
Bitter foods can
reduce body heat, dry body fluids and induce
diarrhea
and act on the heart and small
intestine.
Examples :
bitter
gourd, grapefruit, lettuce, asparagus, beer,
broccoli,
coffee, celery, watercress,
turnip, tea, vinegar.
Salty
foods
Salty foods can soften
hardness and act on the kidneys and bladder.
Examples :
seaweed, kelp,
duck, crab, ham, oyster, mussels, barley,
pork.
In the West, too much
sweet food is one of the causes of weight gain
due to the high calorie content.
However, for the Chinese, while sweet
foods are good for stomach and spleen
and help for digestion, too much
may
weaken these two organs of the digestive system.
And also since
sweet foods have a
lubricating action, they tend to produce fluid and
therefore favours weight gain.
The sweet foods
mentioned here are different and has nothing to do
with
foods like chocolate and sweet
cakes. They have been classified as sweet
foods according to the action they
perform on the body.
History of Chinese
Cuisine
The Chinese culinary
culture has a distant source and has been
developed for many centuries. The
legend has it that the Chinese
cooking
culture originated with Yi Yin, a virtuous and
capable minister
of the Shang Dynasty
(ca. 15th to 11th century B.C.). It can be seen
that
China initiated the culinary art
as early as the Shang and Zhou (ca. 11th
century to 221 B.C.) times. With the
economic growth through various
periods, people have been always
exploring new cooking techniques
----from brevity to variety, from
rudimentary to advanced stage, from
day-to-day snacks to feasts, even to
palatial dishes and delicacies.
During
the period from the Spring and Autumn Period(ca.
770-476 B.C.)
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