CHINESE CUISINE

Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world.

History of Chinese Cuisine

in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences.

REGIONAL CUISINES

Eight Culinary Traditions

Yue Cuisine or also known as Cantonese Cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong.

Chuan (Sichuan) a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.

Hui (Huizhou) one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.

Lu (Shandong) Shandong cuisine or more commonly known in Chinese as Lu cuisine is one the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions. It is derived from the native cooking styles of Shandong, a northern coastal province of China.

Min (Fujian) one of the native Chinese cuisines derived from the native cooking style of Fujian province, China. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, and it is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.

Su (Jiangsu, Huaiyang) Jiangsu cuisine abbreviated to Su cuisine, is one the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu province. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart

Xiang (Hunan) Hunan cuisine, also known as Xiang cuisine, It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking.

Zhe (Zhejiang) Zhejiang cuisine derives from the native cooking styles of the Zhejiang region. It is one of the Eight Culinary Traditions of Chinese Cuisine. The dishes are not greasy, having but instead a fresh, soft flavor with a mellow fragrance.

COOKING METHOD Stir Fry Steaming Deep Fry Roasting RedBoilin Braising g

TOOLS AND EQUIPMENT

WOK Chinese Chopping Board (Round Wood) Steamer Chopsticks Chinese Cleaver Metal HandSpoon Spider (Strainer) Deep Fryer Clay Pot

Chinese Cuisine
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic an mouth-watering flavour. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such Beijing Cuisine and Shanghai Cuisine.

HISTORY OF CHINA
Chinese civilization originated in various regional centers along both the Yellow River and the Yangtze River valleys in the Neolithic era, but the Yellow River is said to be the Cradle of Chinese Civilization. The written history of China can be found as early as the Shang Dynasty (ca. 1700 BC ca. 1046 BC). Oracle bones with ancient Chinese writing from the Shang Dynasty have been radiocarbon dated to as early as 1500 BC. The origins of Chinese culture, literature and philosophy developed during the Zhou Dynasty (1045 BC-256 BC).

CHINESE STAPLE FOOD

RICE is China's staple food. The Chinese word for rice is "fan" which also means "meal" .Rice may be served with any meal, and is eaten several times a day. Scallions, bean sprouts, cabbage, and ginger root are other traditional foods. Soybean curd, called tofu, is an important source of protein for the Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too.

 NOODLES is one of the staple food in Chinese cuisine, with a long history and wide popularity. Its first appearance can be traced back to the East Han Dynasty, and it became very popular during Song Dynasty. It come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian, are symbolic of long life and good health according to Chinese tradition. Noodles can be served hot or cold with different toppings and broth. Its cooking methods are numerous, though relatively simple. People can, according to their likes and tastes, add different ingredients and materials to make a great variety of noodles

 Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese-style noodles have also entered the cuisines of neighboring East Asian countries such as Korea (jajangmyeon) and Japan(ramen), as well as Southeast Asian countries such as Vietnam (h tiu and m xo are both examples of Vietnamese dishes that are of Chinese origin), the Philippines, Thailand, and Cambodia.

 Soybeans is a species of legume native to

East Asia, widely grown for its edible bean which has numerous uses. The wild ancestor of the soybean is Glycine soja (previously called G. ussuriensis), a legume native to central China. According to the ancient Chinese myth, in 2853 BCE, the legendary Emperor Shennong of China proclaimed that five plants were sacred: soybeans, rice, wheat, barley, and millet. Cultivation of soybeans was long confined chiefly to East Asia, but gradually spread to other countries during the 20th century.

 Wheat is a cereal grain, originally

from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide. In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, jiaozi (Chinese dumplings), and mantou (steamed buns).

 Vegetables - some common vegetables used

in Chinese cuisine include Chinese leaves, bok choy (Chinese cabbage), Chinese spinach (daomieu), on choy, yu choy, bitter melon, and Chinese broccoli or gailan (guy-lahn). Other vegetables include bean sprouts, pea vine tips, watercress, celery, carrots, fresh mustard greens, and (Western) broccoli. A variety of dried or pickled vegetables are also eaten, especially in drier or colder regions where fresh vegetables traditionally were hard to get out of season.

Herbs and Seasonings, spices and

seasonings such as fresh ginger root, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cilantro, parsley, and cloves are also used. When it comes to sauces, China is home to soy sauce, which is made from fermented soy beans and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are also based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce.

Chinese Herbs and Spices

The Chinese have a long tradition of using herbs and spices to boost a dishs flavor (and provide nutritional benefits).

 Chinese five-spice powder: The Chinese have long believed that the number five has special curative and healing powers, which is why this light cocoa-colored powder originally contained five specific spices. Star anise Sichuan pepper Cloves Fennel seeds Chinese Cinnamon

Chinese five-spice powder

Chinese Hot Mustard

A condiment with a pungent, horseradish-like fieriness. Chinese hot mustards are available already prepared or in powdered form.

Star Anise
Illicium verum, commonly called star anise, star aniseed, or Chinese star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a mediumsized native evergreen tree of northeast Vietnam and southwest China. The star shaped fruits are harvested just before ripening.

Ginger
is a herb and a spice that is used in Chinese cuisine. There are four main kinds of preparations in Chinese herbalogy: fresh ginger, dried ginger, roasted ginger, and ginger charcoal, all made of the rhizomes. Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice.

Sichuan peppercorns
Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices

Chinese Seasonings
Salt Vinegar Soy Sauce White Sugar Monosodium Glutamate Cooking Wine Prickly Ash Seeds Cinnamon Chili Sauce Chicken Bouillon Dried Pimiento Pepper Powder Starch Lesser Galangal Kaempferia Galanga White Cardamom Cardamom Star Anise Fennel Seeds

 Desserts Chinese desserts are sweet foods and dishes that are served with tea, along with meals, or at the end of meals in Chinese cuisine. Chinese dessert soups typically consist of sweet and usually hot soups and custards. Chinese desserts are frequently less sugary and milder in taste than western style desserts. Some restaurants do not serve dessert at all.

Delicatessen
is a term meaning "delicacies" or "fine foods". In English, "delicatessen" originally meant only this specially prepared food. In time, the delicatessen store where this food was sold came to be called a delicatessen, and in this sense is often abbreviated to deli.

 Cold dishes - In China, cold dishes are served on the dinning table at the very beginning, so they are also named 'Meeting or Welcoming Dishes'. Cold dishes can have a very large range of food variation, from jelly to ice cream to crackers to cold soups.

 Soups - are usually based solely on broths and lacking in dairy products such as milk or cream. Thickening for the soups usually consists of refined starches from corn or sweet potatoes. List of Chinese Soup Chicken Pork broth White broth Fish broth Refined broth/stocks: Coarse broth - Superior broth - Clarified broth

 Chinese pickles or Chinese preserved vegetables consists of various vegetables or fruits, which have been fermented by pickling with salt and brine or marinated in mixtures based on soy sauce or savory bean pastes.

 Chinese sausage - is darker and thinner than western sausages. The most common sausage is made of pork and pork fat. Flavor varies depending on the ingredients used, but it generally has a salty-sweet taste. Chinese sausage can be prepared in many different ways, including oven-roasted, stir-fried, and steamed. It is commonly known by its Cantonese name "Lap Cheong" or "Lap Chong

 Tofu Products
Tofu (Chinese: dufu; Japanese: tfu; Korean: dubu), also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way

Fresh Tofu
Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

Soft or Silken tofu

is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it

Firm Tofu
Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.

Extra firm tofu

(Du gn, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Du gn contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it.

Processed Tofu
Fermented Tofu - also called fermented bean curd, sufu, tofu cheese, or preserved tofu; is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings

Processed Tofu
Stinky tofu or chu dufu is a form of fermented tofu that has a strong odour. It is a snack that is usually sold at night markets or roadside stands or as a side dish in lunch bars rather than in restaurants.

Flavored Tofu
SWEET: Common sweet dessert tofus
include peanut tofu, almond tofu,mango tofu, coconut tofu and longan tofu. In order to produce these forms of tofu, sugar, fruit acids, and flavorants are mixed into soy milk prior to curdling. Most sweet tofus have the texture of silken tofu and are served cold.

Flavored Tofu
SAVORY Egg tofu is the main type of savory flavored tofu. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The mixture is poured into plastic tubes and allowed to curdle. The tofu is then cooked in its packaging and sold. Egg tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soy sauce to make soy sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.

Dried tofu
Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration. Koya tofu (also known as shimidofu) is made using nigari. Kori tofu (literally "frozen tofu") is freeze-dried

 With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core. Tofus such as firm Asian and du gn (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface.

Fried Tofu

Frozen Tofu

Thousand layer tofu - By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Koya-dofu - It is in freeze-dried blocks or cubes. A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

 Tea - As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particular jujube), small sweets, melon seeds, and waxberry. China was the earliest country to cultivate and drink tea which is enjoyed by people from all social classes. Tea processing began after the Qin and Han Dynasties.

Drinks

 Liquor -Baiju (lit. "white liquor") in China (99.5% of its alcoholic market) makes it the most-consumed alcoholic spirit in the world. It dates back to the introduction of distilling during the Song Dynasty; can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Tai is the premium baijiu. Other popular brands include Du Kang, Lu Zhou Te Qu, and Wu Liang Ye. -Huangjiu (lit. "yellow liquor") is not distilled and is a strong rice wine (1015% ABV).Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.

 The history of herbal teas started at the 350 A.D. There was a person called Lu Yu writing a Chinese scroll on a parchment which titled The Classic of Tea that included cultivation, processing, and uses of tea. But the first cup of tea was born in the following accident before. In 2737 B.C, there was a Chinese Emperor named Shen-Nung was boiling some water.

Herbal drinks

 Chinese herbal teas have been used for centuries to provide healthy refreshment. Each tea can have one ingredient or many. Typical ingredients are dried flowers, dried fruit, roots, leaves or seeds. Each one is prized for its unique value in Chinese medicine. List of Chinese herbal tea Chrysanthemum Lavender Gingko Eight Treasures Tea Osmanthus Honeysuckle Qian Ri Hong/Globe Amaranth Flower

 Milk
Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but perhaps koumiss (fermented mare's milk) or goat's milk. After the Tang dynasty there emerged a line dividing Asia into two groups, those who depend on milk products (India, Tibet, Central Asians) and those who reject those foods. Chinese depend on soy, as more efficient way of supporting density, and to differentiate themselves from border nomads.

Dry-Heat Method
In dry heat cooking methods, water is not used. to cook the food. The food is left dry and heat is applied to cook the food. When heat is applied to the food, the food cooks in its own juice or water added to the food during its preparation evaporates during the heating process, leaving the food to finish cooking in the dry heat.

Other Regional Cuisine and Ethnic Groups

Hakka Cuisine
Hakka cuisine, or Kuhchia cuisine, is the cooking style of the Hakka people, who originated in the southeastern Chinese provinces of Guangdong and Fujian, but may also be found in other parts of China and in countries with significant overseas Chinese communities. There are numerous restaurants in Hong Kong, Indonesia, Malaysia and Singapore serving Hakka cuisine.

Macanese Cuisine
Macanese cuisine is unique to Macau, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Its ingredients and seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.

Hainan cuisine
derived from the cooking styles of the peoples of Hainan province in China, such as the Li, Miao, and Hui minorities, apart from the Han Chinese. The food is lighter, less oily, and more mildly seasoned than that of the Chinese mainland. Seafood predominates the menu, as shrimp, crab, and freshwater and ocean fish are widely available.

Taiwanese Cuisine
has several variations. In addition to the following representative dishes from the people of Hoklo (H-l) ethnicity, there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines such as beef noodle soup.

 Taiwanese cuisine itself is often associated with influences from mid to southern provinces of Mainland China, most notably from the province of Fujian (Hokkien), but influences from all of Mainland China can easily be found. A notable Japanese influence also exists due to the period when Taiwan was under Japanese rule. Traditional Chinese food can be found in Taiwan, alongside Fujian and Hakka-style as well as native Taiwanese dishes, includes dishes from Guangdong, Jiangxi, Chaoshan, Shanghai, Hunan, Sichuan and Beijing.

Yunnan Cuisine
Yunnan Cuisine or Dian Cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minorities in China. As the province with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it is difficult to make generalizations. Many Yunnan dishes are quite spicy, and mushrooms are featured prominently. Another important characteristic of Yunnan cuisine is the wide use of flowers as food.

Northeastern Chinese Cuisine

is a style of Chinese cuisine in Northeastern China. Many dishes originated from Manchu cuisine. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. Pickling is a very common form of food preservation, and pickled cabbage (suan cai) is traditionally made by most households in giant clay pickling vats

Northeastern Chinese Cuisine

Unlike southern China, the staple crop in northern China is wheat and it supplies the majority of the starch found in a northern Chinese diet where it is found in the form of noodles and steamed bun. Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas.

Xinjiang Cuisine
reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish and rice. Because of the Muslim population, the food is predominantly halal.

Mongolian Cuisine

Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices is limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine

Tibetan Cuisine

Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom have found refuge in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including China, India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, Tibetan cheeses (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. Sepen is a Tibetan hot sauce.