1. Chinese Food Culture

2. 1. What did you have for dinner last night? 2. Do you prefer Chinese food or Western food? Why? 3. Please make a list of three Chinese dishes and one Western dish. 4. What is your favorite dish? Why? 5. Do you agree that cuisine represents the cultural characteristics of a people? Why or why not? Some Differences Between Chinese and Western Cuisine Discuss the following questions.

3. Some Differences Between Chinese and Western Cuisine a.Food is an essential part of Chinese etiquette, which is regarded as the center of Chinese culture. In many Western countries, food just is considered as a source of the nutrition or energy for survival. b. Chinese cuisine and table manners represent their collectivism while Western table manners reflect their individualism. Chinese generally share one dish and Americans would have individual portions. c. Some key words: delicious taste and smell; colorful shape/appearance, motley combination of colors, assortment of ingredients; aroma, smell, fragrance; reminiscent of home/family atmosphere, regal splendor, be entertained/ treated/regaled with

4. Some Common Chinese Dishes (1) 北京烤鸭 roast Beijing duck 宫保鸡丁 spicy diced chicken with peanuts 咕噜肉 sweet and sour pork 荷叶粉蒸肉 steamed pork wrapped in lotus leaf 家常豆腐 home style bean curd

5. 麻婆豆腐 Mabo tofu (Bean curd with mince and chili oil, Ma Po’s bean curd ） 糖醋鲤鱼 fried carp with sweet and sour sauce 糖醋排骨 sweet and sour spareribs 鱼香肉丝 shredded pork with garlic sauce 走油扣肉 steamed fried pork Some Common Chinese Dishes (2)

6. 叫花鸡 beggars chicken 龙井虾仁 shrimp with Longjin tea leaves 宋嫂鱼羹 sister Song’s fish soup 馄饨 won ton 水饺 dumpling 馒头 steamed bun 包子 stuffed bun 月饼 moon cake Some Common Chinese Dishes (3)

7. sandwich mashed potato salad hamburger French fries spaghetti 意大利式细面条 macaroni 通心面 pizza Some Common Western Food (1)

8. steak pudding apple pie omelet 煎蛋卷 Russian soup (borsch) broth bacon bread Some Common Western Food (2)

9. Eight Cuisines Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien.

10. Shandong Cuisine

11. ( 鲁菜或山东菜 )This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant chefs and those in families are expert in cooking seafood, soups, and meat. The recipes are those that once delighted the royal court and were served to the emperor.

12. Typical menu 扒原壳鲍鱼 Braised abalone 糖酥鲤鱼 Sweet and Sour Carp 八仙过海闹罗汉 Eight Immortals Crossing Sea teasing Arhats

13. smooth ， delicate ， fresh and savory with crisp exterior and tender fish interior, a little sweet and sour

14. fin, sea pumpkin, abalone, asparagus, prawns and ham This is a starter before a celebration feast. The stock is flavored with fish's swimming bladder and fish bones. These symbolize the eight immortals and the Arhats (Buddhist saints) are symbolized by the inclusion of chicken breast.

15. Guangdong Cuisine

16. Guangdong Cuisine ( 粤菜或广东菜 ) takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favored due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients. Other techniques include shallow frying, double boiling, braising, and deep frying.

17. Typical menu 菊花鱼 Chrysanthemum fish 烩蛇羹 Braised Snake porridge 脆皮乳猪 Roast suckling pig （ Crispy BBQ Suckling Pig ）

18. chefs with adept cutting techniques shape the fish like chrysanthemums, each individual morsel being convenient to enjoy with either chopsticks or forks choose rare meat of cobra, grimalkin, and pullet, braised elaborately

19. a famed dish with rather long history, golden and crisp exterior, and tender meat, with dense aroma

20. Sichuan Cuisine

21. ( 川菜或四川菜 ) This combines the cuisines from Chengdu and Chongqing. From as early as the Qing Dynasty (1644 - 1911), books had systematically recorded a total of 38 cooking methods like to saute (stir-fried ）, fry, bake, pickle, stew, and bittern, etc. it features pungent seasonings which were famed as 'Three Peppers' (Chinese prickly ash, pepper and hot pepper), 'three aroma' (shallot, ginger, and garlic), 'Seven Tastes‘ and 'eight flavors'.

22. Typical menu 麻婆豆腐 Mapo doufu, Stir-fried Tofu with Minced Beef in Spicy Bean Sauce 灯影牛肉 Lamp-shadow Beef 夫妻肺片 Lung Pieces by Couple 宫保鸡丁 Kung Pao Chicken

23. A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock- marked woman's bean curd). with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear

24. a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular.

25. Hunan Cuisine

26. Hunan Cuisine Hunan cuisine ( 湖南菜 or 湘菜 ) consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles: Xiang River style which is represented by dishes of Changsha, Xiangtan, and Hengyang, Dongting Lake style which is represented by dishes of Yueyang and Changde, and western Hunan style which is represented by dishes of Zhangjiajie, Jishou, and Huaihua. lays a stress on the use of oil, dense color, and techniques that produce crispness, softness and tenderness as well as the savory flavors and spices. Chairman Mao, together with other leaders praised the Hunan cuisine in 1958.

27. Typical menu 组庵鱼翅 Stewed fins 东安子鸡 Dong Anzi chicken 神仙鸡 immortal chicken

28. had been famous during the Qing Dynasty. Choice fins, chickens, pork are stewed in chicken soup and sauce, tasting really fresh and mellow. Dong'an chicken is a Chinese food, consisting of parboiled chicken, chili peppers, and spices, all stir-fried with vegetable oil and vinegar.

29. fried fresh cabbage with chestnuts （板 栗烧菜心） immortal chicken ( 神仙鸡 )

30. Jiangsu Cuisine

31. Jiangsu Cuisine ( 苏菜 or 江苏菜 ) developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach. The Jiangsu cuisine has several branches, including Shanghai cuisine, Nanjing cuisine is known for its duck recipes, Suxi cuisine with flowery hue, etc.

32. Typical menu 三套鸭 Three sets of ducks 狮子头 Lion's head braised with crab- powder

33. an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate! there is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup, or be red- cooked in a dense soup. A seasoning of crab powder enhances the flavor.

34. Zhejiang Cuisine

35. Zhejiang Cuisine As Zhejiang cuisine ( 浙菜 or 浙江菜 ) consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness and diversification, Ningbo's softness and originality, and Shaoxing's pastoral interests. Hangzhou, once the capital of the Southern Song Dynasty (1127 - 1279), it is customary to endow cuisine with dainty place-names. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory. Dongpo rou (Chinese: 东坡肉 ; pinyin: dōng pō ròu): Fried pork belly stewed in soy sauce and wine. Jiaohua ji (Chinese: 叫花鸡 ; pinyin: jiào huā jī) or beggar's chicken.

36. Typical menu 西湖醋鱼 West Lake Fish in Vinegar Gravy 龙井虾仁 Shelled shrimps cooked in Longjing tea 东坡肉 Dongpo rou 叫花鸡 Jiaohua ji or beggar's chicken

37. is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister- in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy's story aroused the attention of the emperor and the recipe has been used ever since. as the Longjing tea is taken from the best tea in Hangzhou, which is recognized for greenness, fragrance, pure taste and elegant looks, when the living shrimps are stir-fried in the Long tea, the dish sends an artistic aroma and is quite delicious.

38. Dongpo rou Jiaohua ji

39. Fujian Cuisine

40. Fujian Cuisine Fujian cuisine ( 闽菜 or 福建菜 ) has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very thin thread. And thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.

41. Typical menu 佛跳墙 Buddha jumps over the wall 东壁龙珠 Dongbi dragon pearl 炒西施舌 'Fried Xi Shi's tongue'

42. the most famous and classical dish, which has a long history since the Qing Dynasty. Since its creation during the Qing Dynasty (1644 – 1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium. The soup or stew consists of many ingredients of non-vegetarian origin and requires one to two full days to prepare. A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments. Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices are controversial for both environmental and ethical reasons.

43. it chooses materials from the rare longan trees of thousand year's history in Kaiyuan Temple in Quanzhou, the delicate scent is rather catching. 'Fried Xi Shi's tongue'is made from the locally produced Fujian mussel. According to legend the concubine Xi Shi of the king of Wu state was thrown in the sea tied to a huge stone by the wife of Gou Jian, the king of Yue who destroyed Wu, to prevent her husband being seduced by her beauty. In the area of the sea where she sank, a special breed of mussel appeared and this was said to be Xi Shi's tongue.

44. Huizhou Cuisine

45. ( 徽菜 or 徽州菜 ) It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Ahhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking.

46. Typical menu 火腿炖甲鱼 'Braised turtle with ham' 符离集烧鸡 'Fuliji Grilled chicken'

47. the oldest dish using the special 'Mati turtle 马蹄鳖 '. The delightful taste of this dish has inspired poets. the cooking technique was derived from Dezhou braised chicken of Shandong Province, with improvement of the technique by the Fuliji chef. The grilled chicken is golden and tempting, and the meat is so well cooked that it falls easily from the bone.