Chinese Cuisine.pptx by: Analiza E. Manipis
- 1. CHINESE CUISINE Traditional & Modern Techniques
- 2. • Gain hands-on experience in preparing classic Chinese dishes. • Understand the flavor profiles and textures unique to Chinese cooking. Lesson Objectives:
- 3. China The People’s Republic of China is the most populous country in the world occupying most of the eastern part of Asia, and the third largest after Russia and Canada. Its civilization goes back more than 7000 years, and up until the 20th century, a succession of emperors ruled. It became a republic in 1911 and in 1994, a communist state.
- 4. Chinese Cooking Principles Chinese philosophy dictates their views on food and cooking. These two philosophies continues to influence the choice of foods that are combined to make both an individual dish and an entire meal. The Chinese believe proper food combinations are important to achieve balance and harmony in the body and the spirit. Yin represents the feminine, dark and cool while Yang stands for masculine, light and hot. Every food is labelled either yin or yang. Although yin and yang are opposite, the important issue in food, art, and numerous areas in Chinese life remains the successful combining of these two opposite forces. The proper union of yin and yang elements creates harmony and balance. As a result, the Chinese possess a strong sense of balancing opposites. For examples, sweet taste sensations are combined with sour tastes and soft textures with crunchy ones. Consideration also extends in the color of the foods composing a dish, the color of the dish in relation to the plate, as well as many other aspects of balance within each dish and the entire meal.
- 5. Introduction to Regional Chinese Cuisine Chinese cuisine is one of the most diverse and complex culinary traditions in the world. Due to China’s vast geography, varying climates, and rich history, different regions have developed their own distinct flavors, ingredients, and cooking techniques. Traditionally, Chinese cuisine is categorized into eight major regional cuisines, each with its unique characteristics.
- 6. The Eight Major Regional Cuisines of China
- 7. • Key Flavors: Spicy, numbing (mala), and aromatic • Signature Ingredients: Sichuan peppercorn, dried chilies, garlic, fermented bean paste 1. Sichuan Cuisine (Chuān Cài) - Spicy & Bold
- 8. • Famous Dishes: Mapo Tofu - Spicy tofu with ground pork Kung Pao Chicken - Stir-fried chicken with peanuts and chilies Sichuan Hot Pot - Fiery broth with meats and vegetables
- 9. • Key Flavors: Light, fresh, and naturally sweet • Signature Ingredients: Fresh seafood, soy sauce, ginger, oyster sauce 2. Cantonese Cuisine (Yuè Cài) - Fresh & Mild
- 10. • Famous Dishes: Dim Sum - Small steamed or fried dumpling and buns Roast Duck/ Char Siu Pork - Barbecued meats Steamed Fish with Ginger & Soy Sauce
- 11. 3. Shandong Cuisine (Lǔ Cài) - Savory & Hearty • Key Flavors: Salty, umami-rich, and bold • Signature Ingredients: Vinegar, seafood, scallions, wheat-based foods
- 12. • Famous Dishes: Sweet & Sour Carp - Deep-fried fish with a tangy sauce Braised Sea Cucumber - A delicacy rich in collagen Shadong-style Roast Chicken
- 13. • Key Flavors: Mild, slightly sweet, delicate, and beautifully presented • Signature Ingredients: Freshwater fish, bamboo shoots, soy sauce 4. Jiangsu Cuisine (Sū Cài) - Elegant & Balanced
- 14. • Famous Dishes: Lion’s Head Meatballs - Juicy braised pork meatballs Sweet and Sour Spare Ribs Yangzhou Fried Rice
- 15. • Key Flavors: Light, slightly sweet, with fresh ingredients • Signature Ingredients: Seafood, bamboo shoots, soy sauce, vinegar 5. Zhejiang Cuisine (Zhè Cài) - Fresh & Fragrant
- 16. • Famous Dishes: Dongpo Pork - Braised pork belly West Lake Vinegar Fish - Sweet and sour fish dish Longjing Tea Shrimp - Shrimp cooked with green tea
- 17. • Key Flavors: Seafood-based, mild, and aromatic • Signature Ingredients: Seafood, mushrooms, fermented sauces 6. Fujian Cuisine (Mǐn Cài) - Fresh & Fragrant
- 18. • Famous Dishes: Buddha Jumps Over the Wall - A luxurious seafood soup Fujian Red Wine Chicken Oyster Omelet
- 19. • Key Flavors: Fiery, tangy, and oily • Signature Ingredients: Fresh chilies, garlic, smoked meats 7. Hunan Cuisine (Xiāng Cài) - Spicy & Sour
- 20. • Famous Dishes: Chairman Mao’s Red Braised Pork Spicy Steamed Fish Head with Chopped Chili Stir-Fried Pork with Green Chilies
- 21. • Key Flavors: Umami-rich, hearty, and fragrant • Signature Ingredients: Wild herbs, bamboo, mushrooms 8. Anhui Cuisine (Huī Cài) - Rustic & Earthy
- 22. • Famous Dishes: Stewed Soft-Shell Turtle with Ham Braised Mandarin Fish Tea-Smoked Duck
- 23. Other Notable Chinese Regional Cuisines While the eight cuisines dominate Chinese gastronomy, other regions also have their own unique food traditions:
- 24. • Beijing Cuisine: Home of Peking Duck and imperial court dishes • Tibetan Cuisine: Features yak meat, barley, and butter tea
- 25. • Xianjiang Cuisine: Influenced by Middle Eastern flavors, with lamb skewers, naan bread, and hand- pulled noodles • Yunnan Cuisine: Known for wild mushrooms, flowers, and spicy flavors
- 26. China’s regional cuisines offer an incredible variety of flavors, cooking techniques, and ingredients. From the fiery spices of Sichuan to the delicate seafood dishes of Zhejiang, each region has a unique identity that reflects its history, geography, and culture.
- 29. 1.Stir-Frying (Chǎo) • Description: A fast-cooking method using high heat and a wok. Ingredients are quickly tossed with minimal oil. • Example: Kung Pao Chicken
- 30. 2. Steaming (Zhēng) • Description: A healthy cooking technique where food is cooked with steam, preserving nutrients and natural flavors. • Example: Dim Sum, Steamed Fish
- 31. 3. Boiling (Zhǔ) • Description: Ingredients are submerged in water or broth, often for soups and noodle dishes. • Example: Hot Pot, Wonton Soup
- 32. 4. Braising (Hóngshāo) • Description: Slow-cooking method using soy sauce, sugar, and aromatics for rich flavors and tender textures. • Example: Red-Braised Pork
- 33. 5. Deep-Frying (Zhá) • Description: Ingredients are fried in hot oil to achieve a crispy texture. • Example: Spring Rolls, Sweet and Sour Pork
- 34. 6. Smoking (Xūn) • Description: Used to add a unique smoky flavor to meats and fish. • Example: Tea-Smoked Duck
- 35. 7. Picking & Fermentation (Yānzhì) • Description: Preserving ingredients through salt, vinegar, or fermentation for complex flavors. • Example: Sichuan Pickled Vegetables, Fermented Tofu
- 37. 1.Sous Vide Cooking (Dīwēn Mànzhǔ) • Description: A method where food is vacuum-sealed and slow-cooked in water at a precise temperature. • Example: Perfectly tender Cantonese Char Siu
- 38. 2. Foam and Emulsification (Pàomò) • Description: Borrowed from molecular gastronomy, it creates airy, light textures. • Example: Sichuan Pepper Foam on Duck Breast
- 39. 3. Spherification (Qiúhuà) • Description: Uses sodium alginate and calcium chloride to create liquid-filled spheres. • Example: Soy Sauce Caviar
- 40. 4. Freeze-Drying & Dehydration (Lěngdòng Gānzào) • Description: Used to concentrate flavors while preserving ingredients. • Example: Freeze-Dried Durian Snacks
- 41. 5. 3D Food Printing (3D Shípǐn Dǎyìn) • Description: A futuristic approach to shaping food into intricate designs. • Example: Customized Mooncakes
- 42. 6. Hybrid Fusion Cooking (Rónghé Pēngrèn) • Description: Blending traditional Chinese flavors with global influences. • Example: Truffle Xiao Long Bao
- 43. 7. Use of Liquid Nitrogen (Yèdàn) • Description: Rapid freezing to create a dramatic effect in modern Chinese desserts. • Example: Dragon’s Breath Popcorn
- 44. Traditional Chinese techniques emphasize balance, harmony, and natural flavors, while modern methods introduce precision and innovation. The fusion of both creates a dynamic evolution in Chinese cuisine, maintaining its authenticity while embracing creativity.