1. “Have you eaten?” This is the common greeting instead of “Hello”
CHINA
“Have you eaten?”
This is the common greeting instead of “Hello”

2. Meal Patterns – Typical Foods eaten at various times
Breakfast – a bowl of congee –
a thick porridge or a bowl of rice

3. LUNCH & DINNER All dishes are served at once
Soup is placed in the center of the table
Four other dishes of pork, chicken or fish with or without vegetables
One vegetable dish
Always rice is served

4. CHINESE INGREDIENTS
SOY
SAUCE
GINGER
ROOT
BOK
CHOY
TOFU

5. More Chinese Ingredients
VEGETABLES SAUCES
Water Chestnuts Hoisin Sauce
Black mushrooms Soy Sauce
Bok Choy Sweet & Sour Sauce
Chinese pea pods
Winter Melon
Wood Ears

6. COOKING UTENSILS
WOK
CLEAVER
BAMBOO
STEAMER
CHOP
STICKS

7. Chinese Cooking Methods

8. STIRFRYING The most common Chinese cooking method
All ingredients must be cut into uniform pieces so they will cook evenly
A small amount of oil is heated in a wok
Add the ingredients that need the longest cooking time first to the heated oil
Stir continuously!! Do not overcook!

9. How does geography effect food?

10. GEOGRAPHY FACTS China is the 3rd largest country in the world
It occupies nearly one-fourth of Asia
Geographical features have kept China isolated for much of its history
Pacific Ocean and South China Sea
Western China is mountainous and much is barren

11. Where do most of the people live?
Most people live in Eastern China
Mountains and hills are lower, rolling plains are fairly level
Wide valleys are formed between rivers which have rich soil

12. EXTREME CLIMATE
In the northernmost regions the ground stays frozen 2/3rds of the year.
Sub arctic temperatures are common
Rainfall is scarce
Southernmost regions have a subtropical climate with ample rainfall
Monsoons, drought, and flooding are common

13. Traditional Chinese Foods
Wontons
Wheat flour is used to make skins or wrappers
Wheat flour and eggs are mixed into a dough
Filled with minced vegetables and/or meats
Deep fried, steamed, or boiled in soups

14. TEA Tea is the national drink
Chinese serve black, oolong, and green teas
Never add cream, lemon or sugar
Served at end of meal
A sign of hospitality

15. Meats and Seafood Chinese eat chicken and duck
Beef is scarce and not very good
Pork is eaten by some but forbidden by some religions
Fish is more important than meat

16. CHINESE FOOD IN AMERICA
Most of the foods we enjoy in America come from the southern part of China
These were the first immigrants to the U.S.
We enjoy the beautiful combinations of color, texture, size, and shapes and tastes!!!

17. DYNASTY CONTRIBUTIONS
Shang dynasty –
Steaming, grilling, deep-frying, roasting foods
Seasonings such as ginger root, scallions, garlic

18. HISTORICAL INFLUENCES
China is the home of one of the oldest civilizations
China has been ruled by many dynasties in the past.
Each dynasty was able to devote time to the culinary arts
As many as 4,000 peasants in Imperial palaces were responsible for food & wine!

19. CONFUCIUS Say…..
Established rules for “correct” preparation and presentation of foods
Meat had to be chopped finely
Vegetables had to be fresh
Rice had to be polished
Eating for health is a value of the Chinese

20. Han Dynasty Flour milling became known in China
The First Pasta was created – noodles!
Chopsticks were introduced

21. Ching Dynasty Dining as a great ceremony reached its height.
Manners, courtesy and etiquette were strictly observed.
Round tables were used so conversation could flow easily

22. WORKS CITED Debus, L. Zedlitz, R. Zedlitz, C. Exploring
International Foods Travel China, Italy,
and Mexico, Southwestern Publishing
1986.
Largen, V. and Bence, D. Guide to Good
Food, Goodheart-Willcox Co., Inc., 2002
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