文档介绍：Chinese Cuisine
Question:
Chinese cuisine
Turkish cuisine
French cuisine
what are the three systems of cuisines enjoying the greatest world popularity?
mon saying:
There are three luxuries in one’s life:
An American house,
A Japanese wife &
Chinese food.
The criteria of being a good
Chinese dish :
Color
Aroma / smell
Taste / flavor
Some Words & Expressions:
菜:
Cuisine
Dish
Course
Home dish
local specialties
Snacks
Snack stall
Ingredients:
Animals’ viscera
Liver
kidney
Petrel’s nest
Bear’s palm
Shark’s fin
Chicken’s wing
Duck’s leg
Flavor or taste:
Sour / Sweet
Bitter / Salty
Pungent / hot / spicy
Fragrant
Tender / Crisp
Tough / Fresh
Greasy
Light / heavy flavor
History of Chinese Cuisine
Chinese Culinary Arts
Local Cuisines in China
Translation of Chinese Cuisine
Chinese Culinary Arts
The History of Chinese Cuisine
Archaeological finds from the late Neolithic Longshan Culture (龙山文化) that the ancestors of modern Chinese were already using a variety of pottery vessels such as tripods, and steamers for cooking food.
The bronze pots, chopping board, knives and shovels unearthed at the Yin Ruins in Anyang, Henan Province,
are evidence that the Chinese developed sophisticated cooking methods as early as 3,000 years ago.
Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens.
The earliest cookbook in the world was circulated in China about 1,500 years ago during the Southern and Northern Dynasties, showing that the art of food preparation had already e subject of study.
Four Aspects of Chinese Culinary Arts
Cutting and garnishing
Temperature
Preparation of ingredients
Cooking techniques
1. Preparation of ingredients
Hangzhou’s West Lake Fish in Vinegar
Sauce needs live grass carp from West
Lake. Any dish made from live fish should
be delicious, but the Hangzhou chefs are
not satisfied with just any fish. Their live