1. China

2. Chinese Cuisine Considered one of the worlds greatest Developed through adversity: famine, flood, drought

3. Eight Flavor Principles Salty Sweet Bland Sour Bitter Gum (golden- euphoric taste) Hot Fragrant (appeal to sense of smell)

4. Soybean Called the “Cow of China” Good source of protein and vitamin C

5. Soy Milk

6. Bean Curd (Tofu)

7. Cooking Oil

8. Bean Sprouts

9. Soy Sauce

10. Five Cooking Schools Canton-best known -Southern China Chicken broth, nuts, mushrooms, ginger, scallions Stir frying, dim sum Freshest ingredients

11. Peking Cultural and intellectual Center Wine, garlic, scallions, chives Staple is wheat- noodles Peking duck, sweet and sour Mongolia and Manchuria-Fire pot

12. Szechwan (Western) Hot and spicy Peppercorns, hot bean paste, garlic, ginger, chilies, leeks, dried tree ear mushrooms Seeds and peanuts ground into paste Fish flavored dishes made without fish

13. Szechwan

14. Fukein Shanghai-culinary center of the eastern provinces Produces finest rice wine, best soy sauce Red food-cooked in soy sauce

15. Honan (Central China) Yellow River (carp) sweet and sour fish Sweet and sour, rich seasonings

16. Meal Planning No main dish Harmony of food (use of opposites) *contrasting color *contrasting flavor -sweet/sour -hot with cold -crisp/soft -liquid with solid -bland/spicy

17. Utensils Rice bowl, small plate, blunt ended chopsticks, porcelain soup spoon and tea cup Diner eats directly from rice bowl Dipping sauces