1. Chinese Cuisine
Team Tripod

2. Objective vs. Subjective
Objective: An outside, non-bias opinion towards a topic (i.e. observing the fact that there are different types of food; rice)
Subjective: Understanding the meaning, value, and culture of a topic (i.e. how, why, and when do they eat certain foods)

4. North China Climate - cold and dry winters - rugged - little rain
Major Crops/Staple Foods
-Millet and Wheat

5. North China Influences - Mongolian and Muslim Traditions
Characteristics
- Seasonings (vinegar, garlic, coriander, leeks, and salt)

6. North China Peking Duck Mutton (Sesame Seed Mutton)
Queen Mother's Cake

7. Northeastern China Climate - Harsh winters - Slow growing season
Major Crops/Staple foods
- Wheat (noodles, steam buns)
- Pickled and preserved foods
Suan Cai

8. Northeastern China Influences - generous and kind-hearted
- Machu cuisine
Characteristics
- flavorful, colorful, soft food, strong taste
- raw veggies and seafood in coastal areas

9. Northeastern China Pork and Chive Dumplings Congee Suan Cai Hot Pot
Tealeaf Stewed Hard Boiled Eggs
Nian Dou Bao

10. Eastern China's Cuisine
Characteristic
- Cooked slowly
- "Red Cooking"
- Sweet and oily
"Shanghainese" diversity
Geography
- Numerous bodies of water (i.e. The Yangtze River)

11. Western China Sichuan and Hunan cuisines - Hot and spicy
Common Characteristic:
- Beef

12. Central and South China
cooking style and ingredients used
freshness of the ingredients
cooking the food just enough to have its original color
lacks seasoning so the food has its natural flavor
dishes are almost always served with rice
common cooking methods are
steaming, stir-frying, shallow frying, double boiling, braising and deep-frying

13. South China Cusine examples of Cantonese Style Cooking
Shark fin soup
Cantonese style steamed fish

14. Central and South China Crops
major crops
rice (staple crop of south China)
sugarcane
mulberries (grown primarily for silkworm culture)
fruit
freshwater fishes raised in ponds
sweet potatoes
tea

15. Objective vs. Subjective
-European influence
-regional recipes coming in from ports
-Isolation from other regions
-history (Queen Cakes)
-Dishes as a symbol of power
Objective
-cooking methods and ingredients

16. Dumplings
Dumplings Video :D

17. Works Cited
"Agriculture_China in Brief - China.org.cn." Agriculture_China in Brief - China.org.cn. China in Brief, 13 July Web. 09 Oct <
"China Crops - Flags, Maps, Economy, History, Climate, Natural Resources, Current Issues, International Agreements, Population, Social Statistics, Political System."China Crops - Flags, Maps, Economy, History, Climate, Natural Resources, Current Issues, International Agreements, Population, Social Statistics, Political System. N.p., 04 Nov Web. 09 Oct <
"CHINA FACT SUMMARY." Chinese Cultural Studies: China Fact Summary. N.p., n.d. Web. 09 Oct <
"Chinese Cuisine South Central Guangdong." - China Travel Guide. Travelguide.com, n.d. Web. 09 Oct < South central Guangdong>.
"Cuisine of Northern China, The." Cuisine of Northern China, The. N.p., n.d. Web. 11 Oct <