1. Chinese II Chinese II

2. We will learn: 1. Chinese cuisine 2. Basic food name 3. Ordering your food in a restaurant

3. CHINESE CUISINES

4. Some facts … Eight Great Traditions ( ): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions ( ).

5. SHANDONG CUISINE (L Ǔ C À I)

6. Shandong Cuisine (Lu Cai) One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquette, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines

7. Shandong Cuisine (Lu Cai) Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravy Traditional luxury royal banquette

8. SICHUAN CUISINE (CHU Ā N C À I )

9. Sichuan Cuisine (Chu ā n C à i) 2000 years of history but gained popularity all over China after 1980 s Characterized in hot and numbing taste because using a lot of peppercorns and spices. Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style.

10. Sichuan Cuisine (Chu ā n C à i) Beef and fish are most popular Now making more and more seafood due to the influence of Cantonese food Most famous one is hot and spicy crab

11. CANTONESE CUISINE (YU È C À I )

12. Cantonese Cuisine (Yu è C à i ) Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19 th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.

13. Cantonese Cuisine (Yu è C à i ) Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, ginger and coriander leaves are main spices.

14. HUAIYANG CUISINE (HU Á IY Á NG C À I )

15. Huaiyang Cuisine (Hu á iy á ng C à i ) Capital 1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury.

16. Huaiyang Cuisine (Hu á iy á ng C à i ) Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes

17. BASIC FOOD NAMES

18. Vegetarian … Rice Noodle Soup Vegetable Tea Salt Sugar Water m ǐ f à n mi à n ti á o t ā ng sh ū c à i ch á y á n t á ng shu ǐ

19. Non vegetarian … Chicken Pork Beef Mutton/Lamb Fish Beer Red wine J ī Zh ū ròu N í u ròu Y á ng ròu Y ú P í ji ǔ H ó ng ji ǔ