UNIT 4: THE CUISINE OF CHINA

The cuisine of china- the five schools of Chinese cooking. Cooking equipment and fuel
sources. The demand for variety, colour, texture and balance in Chinese cooking. Similarities
and differences in regional cuisine i.e. tang, Cantonese, Hunan, Szechuan, and Peking. The
principles of assembly and construction. The principles of cooking. The principles of
seasoning, finishing, saucing, and serving. Chinese cooking methods: stir-fry, steaming,
frying, broiling.
INTRODUCTION:
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating
from the diverse regions of China, as well as from Chinese people in other parts of the
world. Because of the Chinese diasporas and historical power of the country, Chinese
cuisine has influenced many other cuisines in Asia, with modifications made to cater to local
palates. Authentic Chinese food is one of the most filling and healthy cuisines in the world.

4 COOKING SCHOOLS OF CHINA

• WESTERN SCHOOL
• EASTERN SCHOOL
• SOUTHERN SCHOOL
• NORTHERN SCHOOL

WESTERN SCHOOL:
• The Western School, acclaimed for its spicy dishes, includes Sichuan, Hunan, and
Yunnan provinces.
• Its sultry, subtropical climate may be one reason it is also known as The Land of
Abundance.
• Claim to fame: Known for tongue-tingling heat.
• Cooking style: Flavorings and condiments are combined for intricate blends of hot,
sour, sweet, and salty in one mouthful.
• Favorite seasonings: Chiles (fresh, dried, and in pastes), peppercorns, ginger, garlic,
water chestnuts, bamboo shoots, mushrooms, and nuts.Signature dish:  Sichuan-
Style Stir-fried Chicken With Peanuts.

EASTERN SCHOOL:
Encompasses two centers, Shanghai and Fuzhou, along with the eastern provinces.
Nicknamed Heaven on Earth and The Land of Fish and Rice, it's renowned for its vegetarian
specialties and subtle, refined flavors.
  Claim to fame: Source of China's best soy sauces and some of the best rice wines.
 Cooking styles: Red-cooking (braising in soy sauce-based mixture), stir-frying,
steaming, and quick simmering.
 Signature dishes:  Cinnamon-Beef Noodles and Steamed Vegetarian Dumplings.

SOUTHERN SCHOOL:
 The Southern School includes Canton-praised by some as the haute-cuisine capital of
China-and Hong Kong, known for combining Cantonese cooking with contemporary
techniques and ingredients from the West. The Cantonese are considered some of
China's most adventurous diners, relishing all sorts of exotica.
 Claim to fame: Masters of dim sum (snacks).
 Cooking style: Ingenious blending of superb ingredients and refined techniques.
 Signature dishes:  Steamed Salmon With Black Bean Sauce, Hoisin Barbecued
Chicken, Stir-fried Broccoli With Oyster Sauce, and Shrimp Fried Rice.
NORTHERN SCHOOL:

 The Northern School includes Beijing, the northern provinces, and Inner Mongolia.
Its cuisine is the most eclectic, incorporating the refined cooking of palace kitchens
and Shandong province (where classic Chinese cuisine originated), as well as
Mongolian and Muslim dishes.
 Claim to fame: Noodles, steamed breads, and pancakes are served instead of rice.
 Cooking styles: Stir-frying, pan-frying, braising, and barbecuing.
 Favorite seasonings: Garlic, chives, leeks, star anise, and sweet bean sauces.
 Signature dish:  Moo Shu Pork With Mandarin Pancakes.

COOKING EQUIPMENT:

• Cleaver
A Chinese cleaver has a rectangular shape. It is heavy and thick with a wooden,
plastic, or stainless steel handle. It is designed to chop through bone.
• Wok
The wok is one of the most widely used cooking utensils and the most important one
in Chinese cooking. It can be found in the kitchen of almost every Chinese family.
• 'Wok Shovel'
A wok shovel is designed for wok stir-frying and scooping, and is the best utensil for
most stir-fries. The round edge at the front of the mini shovel fits the curve of the
wok perfectly. It is very convenient to have a utensil that really scrapes up the last of
the tasty food from the bottom of the wok.
• Chinese Scoop Strainer
A Chinese scoop strainer is used for straining, skimming, and deep-frying. It is very
convenient to lift a fried fish, pieces of meat, and chips from hot oil, or to remove
noodles, wontons, and dumplings from boiling water.  
• Long Chopsticks 
Cooking chopsticks are used for fishing food that is not easily scooped out of a
steaming wok or pot, like noodles and individual
pieces of food. They are longer than those used for eating (30+ cm, 12+”).
• Rice Cooker
A rice cooker is an electric cooking utensil that is used for pressure boiling or
steaming rice, and other things. Chinese people, especially in southern China, prefer
to eat rice as their staple food. They use a rice cooker almost every day.
• Steaming Baskets
The Chinese use steaming baskets a lot during cooking. They are used for steaming
all kinds of food, including dumplings, buns, fish, pancakes, meat, and vegetables.

COOKING FUEL:

Just like any other developing nation, china also uses gas, biomass and electricity for
cooking.
There are rural population who still use coal and other natural resources for cooking
food.
Chinese ranges are unique and designed to emit high flame for the desired Chinese
style of cooking.
Hence it also sucks in a lot of fuel at once when compared to a regular burner range.

BALANCE IN CHINESE CUISINE:

Color, smell and taste are the three traditional aspects used to describe Chinese
food, as well as the meaning, appearance and nutrition of the food. Cooking should
be appraised with respect to the ingredients used, knifework, cooking time and
seasoning.

YIN-YANG CONCEPT:

 One of the key principles of Chinese thought is the duality of yin and yang. Stemming
from Taoist philosophy, this principle is embedded in Chinese culture, from
traditional medicine to martial arts to food. One needs to learn this concept to
understand the balance of flavors, ingredients and cooking techniques that go into
an authentic Chinese meal.
 The concept of yin and yang states that everything in the universe is composed of
two opposing but complementary forces. Everything that is yin necessarily has a
corresponding yang, such as night and day, or hot and cold.
 Things that are said to contain a lot of yang energy tend to be warm, strong,
masculine and bright, whilst yin is associated with things that are feminine, cool, soft
and dark. However, it’s important to note that both yin and yang are present in
 everything. When we say something is yin or something is yang, we mean it in
relative terms. Nothing is purely yin, or purely yang.
 Yang foods tend to be sweet, spicy or pungent, and have warm colors such as red or
orange. Often, they are dry and come from the soil. Some examples include
potatoes, papaya, chilli peppers and lamb meat.
 In contrast, yin foods are bitter or salty, generally have a higher moisture content,
and tend to be green or cool-toned in color. Foods grown in the water tend to be yin
foods. Examples include cucumber, tofu, lotus and soy sauce
 In addition, different cooking methods also have yin and yang associations. Frying
and roasting are considered yang, whereas boiling and steaming are yin.
 It’s important maintain a balanced diet, and to eat the right foods at the right time of
year. For instance, having a cold is associated with an excess of yin, and can be
alleviated by restoring the yang of the body. In addition, Chinese people eat
refreshing, watery yin foods to fend off the intense yang of summer, whereas they
warm up the body with yang foods in the winter.
 According to traditional Chinese medicine, one’s spiritual, physical and emotional
well-being are all regulated by the balance of yin and yang in the body. A deficiency
or excess of yin or yang throws the body off kilter, leading to bodily and spiritual
ailments.

REGIONAL CUISINES:

• TANG
The Tang Dynasty ruled Ancient China from 618 to 907. During the Tang rule China
experienced a time of peace and prosperity that made it one of the most powerful
nations in the world. This time period is sometimes referred to as the Golden Age of
Ancient China.
KUMISS is a fermented drink made from mare’s milk during its lactation period.
• CANTONESE
Cantonese or Yue cuisine originates from Guangdong Province (SE China around
Hong Kong), and it is the most widely served style of Chinese cuisine in the world.
This is because most of the Chinese who immigrated and set up restaurants overseas
were from Guangdong.
CENTURY EGGS are a  delicacy  made by preserving  duck,  chicken  or  quail eggs  in a
mixture of  clay,  ash,  salt,  quicklime, and  rice hulls  for several weeks to several
months, depending on the method of processing.
o HUNAN
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang
River region, Dongting Lake and western Hunan Province in China. It is one of the
Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy
flavors, fresh aroma and deep colors. Common cooking techniques
include stewing, frying, pot-roasting, braising and smoking. Due to the high
agricultural output of the region, ingredients for Hunan dishes are many and varied.
 Pork belly  or  hong shao rou is a classic  pork  dish.  red cooked  using  pork belly  and a
combination of  ginger,  garlic, aromatic  spices,  chilli peppers,  sugar,  star anise, light
and  dark soy sauce, and  rice wine. It is generally served with steamed rice and dark
green vegetables.
• SZECHUAN
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine
originating from Sichuan Province. It has bold flavors, particularly the pungency and
spiciness resulting from liberal use of garlic and chili peppers, as well as the unique
flavor of Sichuan pepper
Kung Pao chicken  also  transcribed  as  Gong Bao, is a  spicy,  stir-fried  Chinese dish
made with cubes of chicken, peanuts, vegetables (traditionally   Welsh onion  only),
and  chili peppers. The classic dish in  Sichuan cuisine  originated in the  Sichuan
Province  of south-western China and includes  Sichuan peppercorns.
• PEKING
Beijing cuisine, also known as Jing cuisine, Mandarin cuisine and Peking cuisine, and
formerly as Beiping cuisine, is the local cuisine of Beijing, the national capital
of China.
Foods that originated in Beijing are often snacks rather than main courses, and they
are typically sold by small shops or street vendors.
There is emphasis on dark soy paste, sesame paste, sesame oil and scallions,
and fermented tofu is often served as a condiment.
In terms of cooking techniques, methods relating to different ways of frying are often
used. 
There is less emphasis on rice as an accompaniment as compared to many other
regions in China, as local rice production in Beijing is limited by the relatively dry
climate.
Many dishes in Beijing cuisine that are served as main courses are derived from a
variety of Chinese Halal foods, particularly lamb and beef dishes, as well as from
Huaiyang cuisine
PEKING DUCK: The meat is characterized by its thin, crisp skin, with authentic
versions of the dish serving mostly the skin and little meat, sliced in front of the
diners by the cook. Ducks bred specially for the dish are   slaughtered  after 65 days
and  seasoned  before being roasted in a closed or hung oven. The meat is often eaten
with  spring onion,  cucumber  and  sweet bean sauce  with  pancakes  rolled around
the fillings. Sometimes pickled radish is also inside, and other sauces (like   hoisin
sauce) can be used.

THE PRINCIPLES OF COOKING

 3 general principles for Chinese cooking:
• Try to vary the meat and vegetables in a dish so that there is an interesting variety of
flavors, textures, and colors. The Chinese believe it is important to find balance and
harmony in every aspect of life, including food.
• Fresh is best: always use fresh ingredients when possible.
 • Be sure to have everything prepared before you start cooking: the vegetables
washed, drained and cut; the meat cut and marinated; the sauces prepared.

PRINCIPLE OF SEASONING:
Seasoning is the process of adding salts, herbs, or spices to food to enhance the flavour.
TYPES OF SEASONING:
• Saline seasonings — Salt, spiced salt, fermented beans,
• Acid seasonings — Plain vinegar, mirin, sake, rice wine vinegar lemon and orange
juices.
• Hot seasonings — Peppercorns, chilies (dry or fresh)
• Spice seasonings — cinnamon, cardamom, star anise, nutmeg, ginger, cloves.

PRINCIPLES OF FINISHING:
The ingredients that go within the particular dish should go in the required quantity.
PRINCIPLE OF SAUCING:
Consistency should be accurate
Sauce should complement the dish both visually as well as in term of flavor
Sauce should be given in proper quantity
PRINCIPLE OF SERVING:
 Serving food is one of the principles of food hygiene and sanitation. Serving food
that is not good and ethical, not only can reduce one's appetite but can also be a
cause of bacterial contamination.
 Any food handling or eating utensils are not in direct contact with members of he
body especially the hands and lips
COOKING METHODS:
1. STIR-FRY
 Stir-frying is a fast and fresh way to cook. Simply toss and turn bite-sized pieces of
food in a little hot oil in a wok over high heat, and in five minutes or less, the work is
done. Vegetables emerge crisp and bright. Meats are flavorful, tender, and well
seared.
 Stir-frying fits hectic lifestyles and health-conscious tastes. It works wonders with
September's end-of-season bounty―fresh ingredients such as bell peppers, zucchini,
and corn―and because foods cook in a flash, vegetables retain their color and
texture. It's a versatile technique you can use every day
 2. STEAMING
 Steaming is a method of cooking using steam. This is often done with a food
steamer, a kitchen appliance made specifically to cook food with

steam, but food can also be steamed in a wok. In the American southwest, steam pits
used for cooking have been found dating back about 5,000 years. Steaming is considered
a healthy cooking technique that can be used for many kinds of food.
 Steaming is a method of cooking using steam. This is often done with a food
steamer, a kitchen appliance made specifically to cook food with steam, but food can
also be steamed in a wok. In the American southwest, steam pits used for cooking
have been found dating back about 5,000 years. Steaming is considered a healthy
cooking technique that can be used for many kinds of food.
3. FRYING
 Frying is thAe cooking of food in oil or another fat. Similar to sautéing, pan-fried
foods are generally turned over once or twice during cooking, using tongs or
a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of
foods may be fried. Fats can reach much higher temperatures than water at
normal atmospheric pressure. Through frying, one can sear or even carbonize the
surface of foods while caramelizing sugars. The food is cooked much more quickly
and has a characteristic crispness and texture. Depending on the food, the fat will
penetrate it to varying degrees, contributing richness, lubricity, its own flavor, and
calories.

4.BROILING
 Broiling, cooking by exposing food to direct radiant heat, either on a grill over live
coals or below a gas burner or electric coil. Broiling differs
from roasting and baking in that the food is turned during the process so as to cook
one side at a time. Temperatures are higher for broiling than for roasting; the broil
indicator of a household range is typically set around 550 °F (288 °C), whereas larger
commercial appliances broil between 700 and 1,000 °F (371 and 538 °C).
CHINESE DESSERTS:
 Sweet foods and dishes that are served with tea, along with meals or at the end of
meals in Chinese cuisine. The desserts encompass a wide variety of ingredients
commonly used in East Asian cuisines such as powdered or whole glutinous
rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the
long history of China, there are a great variety of desserts of many forms.
TYPES OF DESSERTS:
 BING:
Bing are baked wheat flour based confections. These are either similar to the short-pastry
crust of western cuisine or flaky puff pastry, the latter of which is often known as su. The
preferred fat used for bing is usually lard. Common bing types include moon cake, sun cake
(Beijing and Taiwan varieties) and wife cake.
 CANDIES:
Chinese candies and sweets, called are usually made with cane sugar, malt sugar, and
honey. These sweets often consists of nuts or fruits that are mixed into syrup whole or in
pastes to flavour or give the candies their textures. Dragon's beard candy, and White Rabbit
Creamy Candy are a some examples of this category.
 GAO:
Gao or Guo are rice based snacks that are typically steamed and may be made from
glutinous or normal rice. In Fukien speaking Chinese populations, these are known as Kuei.
These rice based snacks have a wide variety of textures and can be chewy, jelly-like, fluffy or
rather firm and unlike bings very different from western pastries. Various types of gao
include Nian gao, Bai Tang Gao, Tangyuan and Ang Ku Kueh.
 ICE:
Shaved ice desserts with sweet condiments and syrup is common eaten as a dessert in
Chinese culture. Ice cream is also commonly available throughout China.
 JELLIES:
Chinese jellies are known collectively in the language as jellies or ices. Many jelly desserts
are traditionally set with agar and are flavoured with fruits, though gelatin based jellies are
also common in contemporary desserts. Some Chinese jellies, such as the grass jelly and
the aiyu jelly set by themselves.
 SOUP:
Chinese dessert soups typically consists of sweet and usually hot soups and custards.
They are collectively known as tong sui in Cantonese. Some of these soups are made
with restorative properties in mind, in concordance with traditional Chinese
medicine. A commonly eaten dessert soup is douhua.