CHINESE CUISINE

INTRODUCTION

CHINESE CUISINE---enjoyed its popularity the

world over because of its unique ingredients ,
vegetables and nourishing tofu, plus subtle
sauces and seasonings that are partnered
with almost all kinds of food products the
land, sea, and water provide.
Chinese Cuisine is the general term of the
dishes of various regions and ethnic groups
in China
It is characterized by fine selection of
ingredients, precise processing, particular
care to the amount of fire, and substantial
nourishment.
HISTORY OF CHINESE CUISINE
Throughout history and into the present,
China has exhibited high culinary awareness,
and the culinary traits are reflected in its
culture .The foods were identified with Yin-
Yan and Five Elements. These two
philosophies continue to influence the
selection of foods that are combined to come
up with individual dish and the whole meal
 Chinese believe that proper food combination is
necessary in order to achieve balance and
harmony in the body and spirit.

 The Yin represents the feminine, dark, and cool

while Yang stands for the masculine, light and hot.
Every food is labeled either Yin or Yan. The union
of these two opposing forces created balance
and harmony like sweet sensation with sour
taste and soft texture enhance crunchy ones.
Colors of the foods composing a dish are also
considered same is true with the color of the
food in relation to the plate.

These building blocks of life are water, wood,

fire, earth and metal are the Five Elements.
Putting these together the Chinese believe that
it will create the natural order of things leading
to balance and harmony.
The five elements relates to the five taste
sensations: water represents salt, wood represents
sour, fire represents bitter, earth represents sweet,
and metal represents spicy or pungent
tsai-fan is another philosophy which has the same
goal with Yin-Yang and Five Elements. Tsai means
any cooked dish of protein or vegetable and fan
means cooked rice or grain.
CULINARY INFLUENCES
Some foods, cooking methods, and religious
influences flowed from India to China during the
period of trading through the silk road. These
ingredients are sugarcane, coriander, and the
tradition of blending dry spices which provided idea
to the Chinese of using the five-spice powder.
One of the early influences came from Persian Empire
or Middle East. They brought to China eggplant,
spinach, figs, sugar beets, pomegranates, garlic,
walnuts, sesame seeds, and oil.
The attributed of Mongols were the
techniques like grilling over pan flames on
skewers, and the production of fermented
milk products
The Europeans specially the Portuguese
introduce the use of chilies and other
ingredients including sweet potato, potatoes,
corn and tomatoes.
 REGIONAL CUISINES
These distinct cuisines are represented by the four regions from
north to south and from east to west in the land of China:

NORTHEASTERN REGION
PROVINCES- This region comprises of
Hopei/Shantung/Shanshi/Honon/Jilan and Liaoning Provinces
CLIMATE- this region is cold, produces and consumes wheat,
millet, and sorghum, potatoes, cabbage, and onions which are
used extensively in the local cooking.
COMMON TO THIS REGION- noodles,
dumplings, steamed buns, pancakes and some
variety of breads. The source of protein mostly
meat.
COMMON COOKING METHODS- roasting,
steaming, and preparing soups and stews
Beijing is located in this region is the capital of
China since 1300’s. This is the home of imperial
cuisine or the court cuisine. This cuisine was very
elaborate and included varieties of food found in all
parts of China. As a result, the cuisine of this region
is a mix of peasant foods-where most of the
population relies and the court cuisine and regional
cuisine found in the capital.
EASTERN CENTRAL REGION
PROVINCES-Kiangsu, Anhui, Checkiang and
Fukien
This region is called the “land of fish and rice”
since these two foods from the foundation of
the local cuisine. Rice wine is also an important
component of this cuisine mostly used in
marinades, sauces and to finish some dishes.
This region features rice in lieu of wheat or millet as
oppose to the northern region. Rice is combined in
other local seafood such as carp, catfish, shrimp,
hairy crab and other crab used in the preparation of
some of the region’s soups. Pork is the meat
commonly consumed in this region, and pork fat is
often used a cooking fat; chicken and duck are also
commonly used. Dishes in this region is sweeter than
the other parts of China.
SOUTHERN REGION
PROVINCES- includes Guangdong and Guangxi
The cuisine of this region is the home of the many of
China’s great culinary traditions and dishes.
COOKING STYLE- less intrusive compared to other
regions.
COMMON COOKING METHOD- steaming and stir frying
POPULAR DISHES- bao (steamed wheat buns), gok
(dumplings), cheung fun (steamed rice rolls), and
go(fried cakes) eaten as part of the dim sum tradition.
Among the regions in China this region had the
most interaction with the Europeans thus products
of the New World were introduced mostly by the
Portugese to here. The chilies, tomatoes, corn,
peanuts, potatoes, and sweet potatoes are among
the products introduced by the Europeans.
COMMON INGREDIENTS – tiger prawns, pork,
and citrus. Seasonings are oyster sauce,
scallions, ginger, garlic, soy sauce, and
fermented soybeans.
FRUITS AND VEGETABLES- coconut, lychees,
papaya, mangoes, and oranges that grown in
this region and are also part of the local cuisine.
 WESTERN INLAND REGION
PROVINCES- Hunan, Kweichow, Sichuan and Yunnan
The cuisine of this region was dominated by Sichuan
which is the land of spice.
This province is surrounded by hills anad mountains and
it’s conducive for growing crops like rice, Sichuan
pepper, ginger, bamboo shoots, soybeans, mushrooms,
water spinach, pork, mandarins, and chilies which are
important in the local cuisine.
SICHUAN CUISINE- is well known for its liberal
use of spices and popular also for its vegetarian
dishes, the use of tofu and many cooking
techniques. Also famous of its complexity of
flavors, wherein a single dish there are many
components such as sweet and sour; spicy and
sour; sweet, spicy and sour.
SICHUAN CUISINE
Some dishes that come from this region are gong
bao (kung pao chicken), tang cu li ji (sweet and sour
pork), gan bian si ji dou (spicy stir fried green
beans), and suan la rou si tang (hot and sour soup)

CHINESE BASIC INGREDIENTS

It is important to choose the right ingredients to
start with to make a multitude of different dishes.
With a handful of key ingredients, it is possible to
make stir fries, soups, marinades, and stews all with
a distinctive taste.
Shaoxing Rice Wine- For Bitter-
Sweet Taste
 Shaoxing rice wine
(pronounced-show-shing)
is made in the Shaoxing
region of China and is a
wine made with rice that
has been fermented. It is
used primarily to sweeten
meat dishes and has taste
similar to dry sherry.
Soy Sauce –For Salt and
Colour
Soy sauce is made from
fermented soybeans. Light
soy is lighter in color and
saltier and is used in Chinese
cuisine instead of salt. Dark
soy is darker in color and less
salty and is used mainly to
give color to dish. Also often
used in marinades.
Soy sauce is normally used
towards the end of cooking
Chili, Garlic, and
Ginger- For Freshness
Considered the “Holy
Trinity” of Chinese
cooking, these fresh
ingredients from the
basis of any authentic
stir-fry. Chili adds heat,
garlic gives pungency to
a dish.
Chinese Five Spice Powder-
For Aroma and spice
Chinese Five Spice consists
most usually of the spices
star anise, fennel, cloves,
cassia, and ginger. It is used
in a lot of Chinese recipes.
Toasted Sesame Oil- For
Nuttiness
Made from seeds that have
been toasted beforehand to
create a very intense nutty
fragrance and taste. It is used
sparingly and drizzled into
noodles, fried rice or other
stir-fries at the end of
cooking. It can also be used
as a stir-frying oil but has a
slightly lower smoking point
than regular sesame oil that
has not been made from
toasted seeds
BASIC COOKING TOOLS AND EQUIPMENT

The Wok
is the most important utensil in the
Chinese kitchen. Traditionally made
of heavy iron or and equipped with
two handles, this versatile, concave-
shaped pan is used for stir-frying,
deep-frying, pan-frying, steaming,
and stewing. Its ancient design has
been adapted for modern use with a
metal ring, which the pan sits on the
burner.
Wok Paraphernalia

Wok Ring
A wok ring is a metal ring
that acts as a stand for a
wok. It is smaller on one
side and larger on the
other and is used small-
side facing up, with the
wok perching on the top.
Wok Brush
Is a simple bamboo brush
that is perfect for cleaning
a wok. It is simply brushed
around the inside of the
wok to remove any debris.
Wok “Tsan” (spatula)
This the main tool used
when cooking with a wok.
Unlike a fish-slice, it has a
curve edge, which works
well with the curved
interior of the wok.
Chinese Cleavers,
Chopping Knives and
Boards
These choppers may seem a bit
big and awkward but choppers
are excellent for cutting, dicing,
slicing , and shredding, anything
from vegetables to meat.
Spatulas, Frying Spoons, Long
Chopsticks
Chinese spatulas are frequently
used for cooking and scooping in
a hot wok.
Frying Spoons are great for lifting
items from oil. Also used
frequently for straining or
skimming, lifting boiling
dumplings or won tons.
The long cooking chopsticks are
great for stir frying, beating eggs,
stirring noodles and mixing
ingredients.
The Spatula
The Chinese Spatula is specially
designed for stir-frying in the
wok. The edge of the spatula
bowl is rounded to fit the shape
of the pan, and the utensil itself
is sturdier overall than the usual
American one, to allow stirring
and tossing of large quantities
of food.
The Cleaver
The Chinese cook does many
things with a clever: minces
garlic, cuts vegetables into
delicate , fanciful shapes, peel
fresh water chestnuts. In the
absence of the modern meat
grinder, a pair of cleavers put to
work simultaneously will
achieve the same results.
The Chopper
The Chinese chopper is a very
versatile tool. Besides offering a
blade with which to cut items:
The back of the Chopper may be
used to tenderize meat, by
bashing onto the meat
repeatedly.
The wide side of the blade may be
used to crush garlic or for carrying
chopped items to the wok.
The Chinese Wire Strainer
This wide, flat wire strainer is
very useful for removing deep-
fried foods from hot oil or
noodles from boiling water.
Strainer (also called skimmer) is
more convenient than colander
when cooking many batches , as
it does not require you to
empty the contents of your
wok.
The Sizzling Platter
Also called “iron plate” dishes,
have recently become popular
menu items in Chinese
restaurants. These dishes are
named for the heavy iron platter
that is used for serving. The
platter is heated to a high
temperature, placed on its
wooden tray, and delivered to
the table.
Steamers
Chinese used bamboo or
aluminum steamers quite
often fir steaming
dumplings and buns, fish,
meats or vegetables.
Steaming is a very healthy
way to cook
Steamer Stand
A simple metal frame
transforms your work or
saucepan into a steamer.
Cooking Chopsticks
Cooking Chopsticks are made
of bamboo and are generally
much longer than normal
chopsticks.
Mastering them allows the
cook easily turn and
manipulate items in the pan
with much more dexterity
than a spatula or even tongs
The Clay Pot
The design of the clay pot
assures good retention of
jeat, so that even is
delayed, the food stays
piping hot.
METHODS OF COOKING

STIR FRYING
A well known cooking
method in Chinese
cuisine that requires
constant stirring of good
while it cooks quickly
over high heat. This
requires the food to be
cut into small pieces.
DEEP-FRYING
Is a method where food is
submerged in hot fat to
cook quickly. Sometimes thi
is combined with another
method like fir example an
item might be deep fried to
produce a crisp crust before
steaming.
POACHING
Poaching, parboiling, and
steaming are utilized for
preparing soups, stews, rice,
and other dishes. Steaming is
used to cook whole duck,
chicken or fish, as well as
individual items like
dumplings, and steamed buns.
BRAISING OR CLAY POT
COOKING
Like all other cooking
methods is often combined
using more than one
cooking technique with a
food item to alter the taste
and texture.
RED COOKING
Is unique as it relies on
some specific ingredients
such as hot sauce, rice
wine, sugar and aromatics
to break down and
simultaneously glaze the
foods that are cooked.
CHINESE RECIPES

Crab and Corn Soup Vegetable Manchurian

Recipe Recipe
 Chinese steamed Pork
Chinese Lemon Chicken Buns/Baos
Chinese Dessert Recipes
Pudding/ Nian Gao Stir Fried Vegetables
Siu Mai or Siomai (Dim Sweet and Sour Fish
Sum Dumplings)
Lechon Macau Pata Tim
Peking Duck Soy Braise Chicken
SOME FACTS ABOUT CHINESE FOODS
 Chinese food is one of the healthiest in the world
 You never eat the same dish twice in China
 Noodles, rice and Soup are staples
 Food is served whole
 Food is prepared very soft or bite-sized for
chopsticks
 Every food has a superstitious symbol
 China is the homeland of tea
Gilbert John Mumar
April Rose Polestico
Jessie Lagrosa
Cristi Gumanid
Mary Ivory Ahat
Joseph Jepollo

THANK YOU SO MUCH!

Isaiah 60:22