Everyone eats and drinks; yet only few appreciate the taste of food. Doctrine of Mean, 4.2Doctrine of Mean, 4.2 by Confucius.

Chinese Cuisine Everyone eats and drinks; yet only few

appreciate the taste of food. Doctrine of Mean, 4.2 by Confucius

MealsAmerican vs. Chinese

More beef than pork and fish.

Use a lot of milk products.

More meat on plate than vegetables.

Salt major seasoning Common drinks:

milk, soda, coffee.

Divide all ingredients into eating and flavoring materials.

Eat a lot of fish.Use soy products rather

than milk products.Rice is staple in their diet.More vegetables than

meat on plate. MSG and soy sauce are

major seasonings.Tea is most common

drink.

Cookery American vs. Chinese Stoves, ovens ,

refrigerator, microwaves.

Pots/ pans- stove top.

Knives, forks, and spoons.

Lots of extra gadgets.

Wok- basic toolSteamers- rice

(bamboo)CleaversSpatula and ladles

(soups)Chopsticks

Chinese nutrition and food habitsFood habits reflect the

limited resources:History of famine10% land used for

productionTaught not to waste foodFuel sources are scarce;

also expensiveFood purchased daily –

no storage/ refrigerationFood is expensive Food choices are

important

Advantages and limitationsNutritious Less cholesterol Low in fat- caloriesRice is carbohydrate

sourceLow in calcium- no dairy –

soy productsDeep fried items high in fatSome sauces high in sugar

and/or saltQuick cooking time = long

prep time

Chinese IngredientsChinese beliefs:

Food preparation should enhance the natural flavors of raw materials

That there is a direct relationship between long life, health and nutrition.

Eating materials- meat, eggs, vegetables, rice, noodles

Cooking / flavoring materials- things that are added (during or after cooking to enhance flavor)

Eating Materials - MeatsPorkChickenDuckShrimp

ScallopsSeafood- fresh fishChinese sausage-

pork base and spicesBeef – used very

little** very expensive.

Eating Materials - VegetablesBamboo shoots-

young shoots of plant.

Baby cornBean sprouts- mung

beansWater chestnuts-

crisp white roots.

Chinese cabbage- bok choy.

Snow peas – pea pods, tender flat and edible.

Daikon- white Chinese radish.

Eating Materials- FruitUsed as:

DessertStir fry Fresh

North China:Apples PearsPeaches

South China:Orangestangerines

Tropical Hainan island:Pineapple, mango,

bananaDragon fruit

Others:PlumApricot/kumquatCherries

Eating materials-milk, nuts, tofuMilk: seldom used

Examples- milk, cheese, cream, and butter

Nuts : AlmondsCashews Walnutspeanuts

Tofu:bean curd – made

from puréed soy beans Main protein source Substitute for meat Provides calcium

Cooking or flavoring materialsSoy sauceVinegarmonosodium

glutamate(MSG)Ginger rootFive- spice powderScallions

GarlicChinese dried

mushroomsSesame oilPeanut oilSauces- oyster,

hoisin, sweet and sour

Cornstarch- thickening agent.

Method of food preparationDeep frying: smaller

cuts of meat (thin) and all foods in large amount of oilSeals in juices,

makes crispyHigh heat

Steaming: cook food rapidly in a cloud of moist airSecond most

common cooking method

Replaces baking Economical

Method of food preparation Stir-fry: food cooked in a small amount of oil, stirred vigorously for a short time.

*most common cooking method

*ingredients added in a sequence according to cooking time

* Food changes color- vegetables= brighter.

Red cooking: red stewing

Longer cuts of meat = longer cooking time

*Reddish color from mixing soy sauce and h2o

• Large amount of liquid

• Roasting : peking duck• Use rib meat – marinate

and roast several hours*small amount of liquid

Traditional Chinese meal Appetizers Soups: popular and

common Eating a lunch and

dinnerUsed as side dish

Consume’ -Clear broth

Noodle soup Shark fin soup Egg drop soup Birds nest soup

Egg rolls: wrappers made of egg, wheat flour.Filled with:

Meat Vegetables Shellfish Poultry

deep fried-bakedWontons : can be filled or

not filledPrepared:

Deep fried Steamed Baked Boiling

70 Million Sharks Killed for Fins AnnuallyShark Fin Soup

Special occasion soup Weddings/banquets Shark fins provide

texture, while taste comes from other ingredients

Consumption has risen dramatically because middle class has become more affluent

Shark Finning Controversy named as a primary

contributing factor in the global decline of many shark species

Fishing fleets catch about 70 million sharks a year as of 2010

Traditional Chinese mealsMain DishesRice: staple of diet

Inexpensive and filling, also easy storage Prepared: fried, steaming,

rice pudding Long grain better for fried

rice

Eggs : “ sign of good luck”Expensive

Used chicken and duck eggs

Egg foo young= Chinese version of the omelet

Noodles: substitute for riceRice, bean, wheat flour

Dried Lo mein- resembles spaghetti

Stir fry: most commonFast cooking = little fuel

is usedMost vegetables – little to

no meat Variety of ingredients- lots of

combos*veggies should be crisp yet

tender and added in a sequence

Traditional Chinese mealsDessertsNo sweet dessertsAny desserts are

reserved for banquetsServed in middle of

meal Fresh fruits Almond cookies Rice pudding Peking dust

Traditional Chinese mealsChinese TeaTea is a national drink

Good for health, hygiene, taste. Is costly

Zero sugar, lemon or milk Is loose not in bags

Three main tea types:1. green- collected

before leaves wither2. Black – after leaves

wither3. Oolong – both green

and black

Rules for making tea;1. high quality tea leaves2. fresh water3. leaves in water boiled4. brew 3-5 minutes5. ceramic pot

Chinese meal service3 meals a day – very

few snacksBreakfast: congee –

rice/boiled noodlesLunch/dinner: all

dishes are served at one timeAlways soup2-3 stir fry's/ meal

placed on lazy Susan in center. Rice 2-3 times a day

1. No tablecloths, napkins, silverware, decoration.

2. Take only what you need.Burp = is a

compliment to the cook.

Cooking RiceRecipe:

1 cup dry rice with 2 cups water

Stir once at the beginning

Done when all water is absorbed