Chinese II We will learn 1 Chinese cuisine

Chinese II

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

CHINESE CUISINES

Some facts… • Eight Great Traditions (八大菜系): 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 (四大菜 系).

SHANDONG CUISINE (LǓ CÀI)

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

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

SICHUAN CUISINE (CHUĀN CÀI 川菜)

Sichuan Cuisine (Chuān Cài) 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

Sichuan Cuisine (Chuān Cài) 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”

CANTONESE CUISINE (YUÈ CÀI 粤菜)

Cantonese Cuisine (Yuè Cài 粤 菜) 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.

Cantonese Cuisine (Yuè Cài 粤 菜 ) 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.

HUAIYANG CUISINE (HUÁIYÁNG CÀI淮扬菜)

Huaiyang Cuisine (Huáiyáng Cài淮 扬菜) 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.

Huaiyang Cuisine (Huáiyáng Cài淮 扬菜) 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

BASIC FOOD NAMES

Vegetarian… Rice mǐ fàn 米饭 Noodle miàn tiáo 面条 Soup tāng 汤 Vegetable shū cài 蔬菜 Tea chá 茶 Salt yán 盐 Sugar táng 糖 Water shuǐ 水

Non vegetarian… Chicken Jī Pork Zhū ròu 猪肉 Beef Níu ròu 牛肉 Mutton/Lamb Yáng Fish Yú Beer Pí Red wine 鸡 ròu 羊肉 鱼 jiǔ 啤酒 Hóng jiǔ 红酒