Countries China Japan India Sri Lanka Russia Nepal Mongolia Philippines Indonesia Pakistan Bangladesh Vietnam Korea Cambodia.

Countries• China• Japan• India• Sri Lanka• Russia• Nepal• Mongolia

• Philippines• Indonesia• Pakistan• Bangladesh• Vietnam• Korea• Cambodia

Chinese Cuisine• Includes a lot of vegetables and rice,

very little meat.• Foods are steamed, stir fried, boiled or

poached. • Many stir-fried dishes originated in the

Canton region because people didn’t like overcooked foods.

• Rice always accompanies the dish and is served at every meal.

Chinese Cuisine• A Chinese dish should have yin and

yang. • Yin: foods that are generally bland and

low calorie.• Yang: foods that are rich and higher in

fat. • China’s two main agricultural ingredients

are rice and wheat. • In the Peking region foods are very rich,

use a thick, dark soy sauce and popularized the sweet-sour taste.

Chinese Cuisine

Lo Mein: A Chinese noodle that looks like spaghetti.

Wontons: Chinese fried dumpling

• Egg foo yung: A type of omelet

• Egg drop soup: soup made with chicken, chicken broth and eggs.

• Dim Sum: steamed dumplings that are filled with meat, fish and vegetables.

Chinese Cuisine

Chinese Cuisine

• Bamboo: cream-colored vegetable that adds a crisp, chewy texture to foods.

• Tea: China’s national drink. • Szechuan: A type of cooking from a province

in Western China that makes the hottest, spiciest food in China.

• Sodium: Chinese food contains a high amount of sodium due to the heavy use of soy sauce.

• 3 meals are eaten a day.

• Breakfast usually consists of thick porridge made with rice called Congee.

• Main cooking utensils include steamer, cleaver and wok.

• Chinese use chopsticks as their main eating utensil.

Chinese Cuisine

Japanese Cuisine

• Japan’s most important crop is rice.

• Most protein in the Japanese diet is from seafood.

• At the Japanese New Year celebration, the people eat soybeans for each year of their age.

Japanese Cuisine

• Daikon: A common giant white radish.

• Soy sauce: A popular flavoring in Japanese cooking.

• Seaweed: A basic ingredient in Japanese cooking.

• Miso: fermented soy bean paste.

• Tofu: A custard-like cake made from soybeans that is used in many dishes.

Japanese Cuisine

• Sashimi: Raw fish fillets eaten plain or with a sauce.

• Sushi: raw or cooked fish served with vinegar-flavored rice and seaweed.

• Tempura: crisp, batter fried vegetables and seafood.

• Sukiyaki: A mixture of meat and vegetables that are cooked in a wok.

• Wasabi: A spicy, Japanese horseradish.

What are we making in class

• Tuesday March 25th: Egg drop soup & Teriyaki Chicken

• Thursday March 27th: Fortune cookies