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Chinese Cuisine

Chinese cuisine is based on yin and yang principles of cooking. Staple foods include rice, noodles, and soy products. Rice is the primary staple in southern China while noodles are more common in the north. Tea also plays an important role in meals and culture. Chinese cuisine features eight major regional styles defined by signature ingredients and cooking techniques like Sichuan cuisine's spicy dishes and Cantonese cuisine's seafood and sweet flavors.

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456 views19 pages

Chinese Cuisine

Chinese cuisine is based on yin and yang principles of cooking. Staple foods include rice, noodles, and soy products. Rice is the primary staple in southern China while noodles are more common in the north. Tea also plays an important role in meals and culture. Chinese cuisine features eight major regional styles defined by signature ingredients and cooking techniques like Sichuan cuisine's spicy dishes and Cantonese cuisine's seafood and sweet flavors.

Uploaded by

mohdakil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd

Chinese Cuisine

Overview

• Yin foods – Cool, Larger


• Yang foods – Hot, Smaller
• Chinese cuisine is rich, colourful and has aromatic flavor
• Chinese food in general is healthy and nutritious
STAPLE FOODS
Rice

• Rice is a major staple food for people from rice farming areas in
southern China.
• Steamed rice, usually white rice, is the most commonly eaten form.
• Rice is also used to produce beers, vines and vinegars
• Rice is one of the most popular foods in China and used in many
dishes
• Glutinous / Sticky rice is a variety of rice used in many speciality
Chinese Dishes
Noodles

In wheat-farming areas in Northern China, people largely rely on flour-based food, such as
noodles, bing (bread), jiaozi (a kind of Chinese dumplings), and mantou (a type of steame
buns). Shou Mian (“noodles of longevity”) are symbol of long life and good health.
Tea

Tea plays an important role in Chinese dining culture. Baijiu and huangjiu as strong
alcoholic beverages are preferred by many people as well.
Soybeans

Tofu is made of Soybeans and is another important food product that supplies Protein.
Other products such as Soy Milk, Soy Paste, Soy Oil and Fermented Soy Sauce are
also important ingredients in Chinese Cooking
Vegetables
Popular Chinese Dishes

Peking duck

Spring Rolls

Dumpings

Chow mein
China’s eight recognized Culinary Styles

Shandong Cuisine: fresh and salty


with a lot of seafood dishes.
Anhui and Fujian cuisines: inclusion of
wild foods from their mountains.

Sichuan and Hunan


cuisines: hot spice.
Guangdong (Cantonese),
Zhejiang, Jiangsu cuisines:
great seafood, and generally
sweet and light flavors.
Guangdong/Cantonese Cuisine (粤菜 Yuècài)

Sweeter, favoring braising and stewing, adding various mild sauces


Sichuan Cuisine 川菜 Chuāncài

Spicy and bold, often mouth-numbing, using lots of chili, garlic, ginger, and peanuts
Jiangsu Cuisine 苏菜 Sūcài
Fresh, moderately salty and sweet, precise cooking techniques, favoring seafood, soups
and artistic, colorful presentation
Zhejiang Cuisine 浙菜 Zhècài

Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety
of cooking methods.
Fujian/Min Cuisine 闽菜 Mǐncài

Lighter, with a mild sweet and sour taste, using ingredients from the sea and the
mountains
Hunan Cuisine 湘菜 Xiāngcài

 Quite spicy, with a hot and sour taste, favoring sautéing, stir-frying, steaming and
smoking
 People in the Hunan region can't seem to live without chilies; no dish is complete
without chilies in Hunan cuisine.
Anhui Cuisine 徽菜 Huīcài

Uses many wild plants and animals as ingredients, favoring stewing and more oil
Shandong Cuisine 鲁菜 Lǔcài

Salty and crispy, favoring braising and seafood


Xie XIE 謝謝 !!

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