everyone eats and drinks; yet only few appreciate the taste of food. doctrine of mean, 4.2doctrine...
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Chinese Cuisine Everyone eats and drinks; yet only few
appreciate the taste of food. Doctrine of Mean, 4.2 by Confucius
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MealsAmerican vs. Chinese
More beef than pork and fish.
Use a lot of milk products.
More meat on plate than vegetables.
Salt major seasoning Common drinks:
milk, soda, coffee.
Divide all ingredients into eating and flavoring materials.
Eat a lot of fish.Use soy products rather
than milk products.Rice is staple in their diet.More vegetables than
meat on plate. MSG and soy sauce are
major seasonings.Tea is most common
drink.
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Cookery American vs. Chinese Stoves, ovens ,
refrigerator, microwaves.
Pots/ pans- stove top.
Knives, forks, and spoons.
Lots of extra gadgets.
Wok- basic toolSteamers- rice
(bamboo)CleaversSpatula and ladles
(soups)Chopsticks
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Chinese nutrition and food habitsFood habits reflect the
limited resources:History of famine10% land used for
productionTaught not to waste foodFuel sources are scarce;
also expensiveFood purchased daily –
no storage/ refrigerationFood is expensive Food choices are
important
Advantages and limitationsNutritious Less cholesterol Low in fat- caloriesRice is carbohydrate
sourceLow in calcium- no dairy –
soy productsDeep fried items high in fatSome sauces high in sugar
and/or saltQuick cooking time = long
prep time
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Chinese IngredientsChinese beliefs:
Food preparation should enhance the natural flavors of raw materials
That there is a direct relationship between long life, health and nutrition.
Eating materials- meat, eggs, vegetables, rice, noodles
Cooking / flavoring materials- things that are added (during or after cooking to enhance flavor)
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Eating Materials - MeatsPorkChickenDuckShrimp
ScallopsSeafood- fresh fishChinese sausage-
pork base and spicesBeef – used very
little** very expensive.
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Eating Materials - VegetablesBamboo shoots-
young shoots of plant.
Baby cornBean sprouts- mung
beansWater chestnuts-
crisp white roots.
Chinese cabbage- bok choy.
Snow peas – pea pods, tender flat and edible.
Daikon- white Chinese radish.
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Eating Materials- FruitUsed as:
DessertStir fry Fresh
North China:Apples PearsPeaches
South China:Orangestangerines
Tropical Hainan island:Pineapple, mango,
bananaDragon fruit
Others:PlumApricot/kumquatCherries
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Eating materials-milk, nuts, tofuMilk: seldom used
Examples- milk, cheese, cream, and butter
Nuts : AlmondsCashews Walnutspeanuts
Tofu:bean curd – made
from puréed soy beans Main protein source Substitute for meat Provides calcium
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Cooking or flavoring materialsSoy sauceVinegarmonosodium
glutamate(MSG)Ginger rootFive- spice powderScallions
GarlicChinese dried
mushroomsSesame oilPeanut oilSauces- oyster,
hoisin, sweet and sour
Cornstarch- thickening agent.
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Method of food preparationDeep frying: smaller
cuts of meat (thin) and all foods in large amount of oilSeals in juices,
makes crispyHigh heat
Steaming: cook food rapidly in a cloud of moist airSecond most
common cooking method
Replaces baking Economical
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Method of food preparation Stir-fry: food cooked in a small amount of oil, stirred vigorously for a short time.
*most common cooking method
*ingredients added in a sequence according to cooking time
* Food changes color- vegetables= brighter.
Red cooking: red stewing
Longer cuts of meat = longer cooking time
*Reddish color from mixing soy sauce and h2o
• Large amount of liquid
• Roasting : peking duck• Use rib meat – marinate
and roast several hours*small amount of liquid
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Traditional Chinese meal Appetizers Soups: popular and
common Eating a lunch and
dinnerUsed as side dish
Consume’ -Clear broth
Noodle soup Shark fin soup Egg drop soup Birds nest soup
Egg rolls: wrappers made of egg, wheat flour.Filled with:
Meat Vegetables Shellfish Poultry
deep fried-bakedWontons : can be filled or
not filledPrepared:
Deep fried Steamed Baked Boiling
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70 Million Sharks Killed for Fins AnnuallyShark Fin Soup
Special occasion soup Weddings/banquets Shark fins provide
texture, while taste comes from other ingredients
Consumption has risen dramatically because middle class has become more affluent
Shark Finning Controversy named as a primary
contributing factor in the global decline of many shark species
Fishing fleets catch about 70 million sharks a year as of 2010
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Traditional Chinese mealsMain DishesRice: staple of diet
Inexpensive and filling, also easy storage Prepared: fried, steaming,
rice pudding Long grain better for fried
rice
Eggs : “ sign of good luck”Expensive
Used chicken and duck eggs
Egg foo young= Chinese version of the omelet
Noodles: substitute for riceRice, bean, wheat flour
Dried Lo mein- resembles spaghetti
Stir fry: most commonFast cooking = little fuel
is usedMost vegetables – little to
no meat Variety of ingredients- lots of
combos*veggies should be crisp yet
tender and added in a sequence
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Traditional Chinese mealsDessertsNo sweet dessertsAny desserts are
reserved for banquetsServed in middle of
meal Fresh fruits Almond cookies Rice pudding Peking dust
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Traditional Chinese mealsChinese TeaTea is a national drink
Good for health, hygiene, taste. Is costly
Zero sugar, lemon or milk Is loose not in bags
Three main tea types:1. green- collected
before leaves wither2. Black – after leaves
wither3. Oolong – both green
and black
Rules for making tea;1. high quality tea leaves2. fresh water3. leaves in water boiled4. brew 3-5 minutes5. ceramic pot
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Chinese meal service3 meals a day – very
few snacksBreakfast: congee –
rice/boiled noodlesLunch/dinner: all
dishes are served at one timeAlways soup2-3 stir fry's/ meal
placed on lazy Susan in center. Rice 2-3 times a day
1. No tablecloths, napkins, silverware, decoration.
2. Take only what you need.Burp = is a
compliment to the cook.
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Cooking RiceRecipe:
1 cup dry rice with 2 cups water
Stir once at the beginning
Done when all water is absorbed