CHINESE CUISINE

& UTENSILS
By : Deborah Vemi 712023011
Leony Chantika
Jeremy Joy
CONTENTS
Country Facts
Culinary History
Introduction Of Chinese cuisine
Feature of Chinese Cuisine
Cooking Methods
Regional Cuisine of china
Staple Foods Of Chinese cuisine
Equipment and Utensils
OFFICIAL NAME : REPUBLIC OF CHINA COUNTRY FACTS
CAPITAL : Beijing
TOP 3 CITIES : Shanghai, Beijing and Guangzhou
FLAG : Red background symbolizes the chinese communist revolution. The Four Star and their
relationship represent the unity of chinese people under the leadership of the communist
party of china.
POPULATION SIZE : Over 1.35 billion. It is the 4th largest country in the world behind Russia, Canada and US
LAND AREA : 9,596,960 km
LANGUAGE : Standard Chinese (Standard Mandarin)
ETHNICITY/RACE : The Han Chinese, 91.6% of Chinese. This ethnic group is the largest community not only in
China but also in the whole world. Next is Zhuang, 1.27%, Hui Minority 0.79%, Manchu 0.78%
and Uyghur 0.76%.
PRESIDENT : XI JINPING
CURRENCY : Chinese Yuan
CULINARY HISTORY
DYNASTY

HAN TANG SONG YUAN MING

206 BC - 220
618 – 907 960 - 1279 1279-1368 1368–1644
AD

Enabling China received When trading

Soy milk & tofu first contacts
mixing of with the rest
processing. with the west,
cooking & of the world
bringing for the
Manufacture medicine. became much
Tea drinking first time access
of various to main new
easier, China
begins to
grain foods Soy sauce plants, animal, gained access to
spread sweet potatoes,
becomes a ingredients and
throughout peanuts, maize
common methods of food
China. preparation. & etc.
flavouring.
JUST NOTES - Culinary History

Chinese cuisine is one of the oldest and most diverse in the world. It has profoundly influenced many other
cuisines in Asia and beyond, varies in style and taste.

Its history dates back to a 4,000-year-old archaeological finding of the oldest noodle dish found in the
upper reaches of China's Yellow River. By the time of the Han Dynasty *206 BC – 220 AD), manufacture of
various grain food became very organized and cooking also reflected that. Southern china was famous for
their rice, and food from the North China Plain was predominately focused on flour products.

Fascination with the exotic and highly specialized food started during the reign of Tang Dynasty (618–
907), while tradition of drinking tea can be found from the influence of the earlier “Southern and Northern
Dynasties” period of time during 5th century AD. During Tang Dynasty, tea became highly popular in elite
societies, signifying wealth and balance of health.
JUST NOTES - Culinary History
By the time of the Song Dynasty (960–1279), life in cities became more and more easier, with trade
and rise of the manufacturing jobs enabled Chinese population access to better quality of life and
better access to food. It was then that Chinese cuisine really blossomed, enabling mixing of
cooking, medicine and even religion, establishing strict rules for maintaining “balanced” meals and
expanding the ways the food can be prepared, processed and served.

By the time of Yuan Dynasty, China received first contacts with the west, bringing for the first time
access to many foreign food ingredients and methods of food preparation. This influence grew
even more strongly during Ming dynasty (1368–1644) when trading with the rest of the world
became much easier with the establishment of sea trading roots. By then, china gained access to
main new plants, animal, food crops, and goods (sweet potatoes, peanuts, maize and many others).

Chinese cuisine has evolved over time with many factors contributing to the unparalleled variety of
cooking techniques, ingredients, dishes and eating styles that make up what is understood to be
Chinese food today.
The Eight Traditional Chinese Cuisines
JUST NOTES
Anhui cuisine is derived from the native cooking styles of the people located in the Huangshan Mountains region in China.
Although it is similar to Jiangsu cuisine, there is less emphasis on seafood and more on a wide variety of locally grown herbs and
vegetables from both the land and the sea. (Stinky Mandarin Fish, Fried Hairy Tofu, Steamed Partridge, Stewed Bamboo Shoots
of Wenzheng Mountain, Huangshan Stewed Pigeon, Li Hongzhang Chop Suey, etc.)

Cantonese (Yu)
Due to Guangdong’s proximity to the South China Sea, the people of the region have access to a plentiful supply of imported
food and fresh seafood. Cantonese cuisine incorporates almost all edible meats, including chicken feet, duck’s tongue, snakes
and snails. However, due to availability, lamb and goat are rarely eaten. Many cooking techniques are used, including wok hei
(stir frying) and steaming. Spices are used moderately, and fresh herbs are seldom added to the food. Dishes include dim sum,
small morsels of food typically served at breakfast or lunch alongside tea; barbequed char siu, sticky and burnt red in color; and
clear broths flavored with meat stock.

Fujian (Min)
Fujian cuisine is influenced by its coastal position and mountainous terrain, and ingredients such as woodland mushrooms,
bamboo shoots, fish, shellfish and turtles are used regularly. The cuisine in this area is known to have particular emphasis on
umami taste; the dishes are notoriously light and flavorful. (Oyster omelette (Háo jiān) · Pepper steak (Qīngjiāo ròusī) · Pepper
bun (Hu jiao bing) · Hokkien fried rice).

Hunan (Xiang)
Like Szechuan cuisine, Hunan food is renowned for being hot and spicy, with garlic, chili peppers and shallots used liberally.
However, unlike Szechuan cuisine, it is known for being purely hot as opposed to the searing, numbing heat of Szechuan
cooking. (Steamed Fish Head. Red Braised Pork Belly. Fried Chilli Pork. Hunan Rice Noodles. Hunan Shrimp,
Soy-roasted duck).
JUST NOTES
Jiangsu (Su)
Jiangsu cuisine consists of a several different styles of Chinese cooking, namely Huaiyang, Yangzhou, Nanjing, Suzhou and
Zhenjiang. The food in Jiangsu cuisine is known as being soft, but not to the point of falling apart: the meat tastes tender but
wouldn’t separate from the bone when picked up. (Nanjing Salted Duck, Sweet and Sour Mandarin Fish, Braised Meat Balls in
Brown Sauce, Beggar’s Chicken).

Shandong (Lu)
Derived from the native cooking styles of Shandong, a northern coastal province of China, Shandong cuisine consists of two
predominant styles: Jiaodong, characterized by light seafood dishes; and Jinan, a style that features the use of soup in its dishes.
Although it is less available in the West, Shandong cuisine is often considered one of the most influential styles of cooking in the
Chinese culinary history. (Braised prawns in oil, sweet and sour carp,steamed stuffed tofu,dezhou braised chicken).

Szechuan (Chuan)
Szechuan cuisine is renowned for its use of bold flavors; chili, garlic and Szechuan pepper are used liberally throughout the dishes.
Szechuan pepper has a unique taste: it is intensely fragrant, citrusy and causes a numbing sensation in the mouth. Szechuan
cuisine often contains food that has been preserved through pickling, salting and drying.(mapo tofu, kung pao chicken, Sichuan
Hot Pot, Ganbian Sijidou (Dry Stir Fried Green Beans)).

Zhejiang (Zhe)
In general, Zhejiang food is fresh and light rather than greasy. It consists of at least four styles of cooking: Hangzhou, characterized
by the use of rich foods and bamboo shoots; Shaoxing, specializing in poultry and fish; Ningbo, specializing in seafood; and
Shanghai, with xiao long bao. (Fried Shrimps with Longjing Tea, Dongpo Pork, Braised Bamboo Shoot).
REGIONS IN CHINA
& ITS CUISINE
Northern Cuisine — Salty and simple with less vegetables

Regions: Beijing, Xi’an, Inner Mongolia, and Northeast China

1. Beijing Cuisine
2. Inner Mongolia Cuisine
3. Shandong Cuisine

Eastern China Cuisine — Sweet and light with a lot of fish & seafood dishes
Regions: Guangdong, Fujian, Zhejiang, Jiangsu, Anhui
1. Cantonese Cuisine
2. Fujian Cuisine
3. Zhejiang Cuisine
4. Anhui Cuisine
5. Jiangsu Cuisine
Western China Cuisine — Muslim food and Tibetan food

Regions: Xinjiang, Tibet and Gansu

1. Xinjiang Cuisine
2. Tibetan Cuisine

Central China Cuisine — hot and spicy with a lot of strong seasonings
Regions: Sichuan, Chongqing, Hunan
1. Sichuan Cuisine
2. Hunan Cuisine

Southern Minority Food — sour with a lot of preserved ingredients

Regions: Yunnan, Guizhou and Guangxi Provinces
 A Chinese Meal
Generally Consisting two components:
Staple food Ts'ai
1. Staple food 2. Ts'ai
• Various of grains • Vegetables, fish, meat
• Rice, Noodles, Buns, Tofu

The staple food (normally consisting of rice or

A Chinese Meal
noodles) and “tsai” (vegetable and meat dishes).
Generally Consisting two components:
 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 wines and vinegars.
➢ Rice is one of the most popular foods in China
and is used in many dishes. Glutinous rice ("sticky
rice") is a variety of rice used in many specialty
Chinese dishes.
SOYABEAN
➢ Tofu is made of soybeans and is another popular
food product that supplies protein.
➢ Other products such as soy milk soy paste, soy
oil, and fermented soy sauce are also important in
Chinese cooking
 NOODLES
➢ Chinese noodles come dry or fresh in a variety of sizes, shapes and
textures and are often served in soups or fried as toppings.
➢ Some varieties, such as Shou Mian (literally noodles of longevity), are
symbolic of long life and good health according to Chinese tradition.
➢ Noodles can be served hot or cold with different toppings, with broth,
and occasionally dry (as is the case with mi-fun).
➢ Noodles are commonly made with rice flour or wheat flour, but other
flours such as soybean are also used.
 WH
EAT areas in Northern China people largely rely on flour-
In wheat-farming
based food, such as noodles, breads jiaozi(a kind of Chinese dumplings,
and mantou (a type of steamed buns)

VEGETABLE
➢ Some common vegetables used in Chinese cuisine include Chinese
leaves ,bok choy (Chinese cabbage), Chinese spinach (dao-mieu), on
choy, yu choy, bitter melon and Chinese broccoli or gailan (guy-lahn).
➢ Other vegetables include bean sprouts ,pea vine tips, watercress,
celery, carrots, fresh mustard greens, and (Western)broccoli.
➢ A variety of dried or pickled vegetables are also eaten, especially in
drier or colder regions where fresh vegetables traditionally were hard
to get out of season.
 HERBS AND SEASONINGS
➢ Spices and seasonings such as
fresh ginger root, garlic, scallion, white pepper, and sesame
oil Sichuan peppercorns, star
anise, cinnamon, fennel, cilantro, parsley, and cloves are used
widely.
➢ To add extra flavors to dishes, many Chinese cuisines also
contain dried Chinese mushrooms, dried baby shrimps, dried
tangerine peel and dried Sichuan chilies.
➢ When it comes to sauces, China is home to soy sauce, which is made
from fermented soy beans and wheat.
➢ Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish
sauce and fermented tofu are also widely used.
➢ A number of sauces are also based on fermented soybeans,
including Hoisin sauce, ground bean sauce and yellow bean sauce.
Features of Chinese Cuisine
Diversified Colors
Aromatic flavour
Excellent Taste
Texture
JUST NOTES - Features of Chinese Cuisine
Chinese cuisine, rich and colorful, has, as its main features diversified color,
aromatic flavor, and excellent taste. To make real Chinese dishes, none of
the three characteristics - color, aroma and delicious taste should be
excluded

1. Diversified Colors: Chinese food preparation has paid attention to

aesthetic appearance. To have a bright, pleased and harmonious color is
one of the main principles when cooking dishes. Two or three ingredients
with different colors are added as decoration to complement the main
ingredient.
Just Notes - Features of Chinese Cuisine
2. Aromatic Flavor:
➢ Usually aniseed, Chinese cinnamon and other spices are added to help
dispel the ingredients' particular smells, such as foul, fishy and mutton
smells.
➢ Also some other flavors like shallot, ginger, garlic or chili, cooking wine
and sesame oil are added to make the dishes fragrant in flavor.

3. Excellent Taste:
➢ Taste can be divided into five classes - sweet, sour, bitter, hot and salty in
Chinese cuisine.
➢ Seasoning such as soy sauce, sugar, vinegar and salt in proper
amount and in different sequences, contribute to the taste of the dish.
Those in southern China like to add
more sugar when cooking.
Just notes - Features of Chinese Cuisine
4. TEXTURE: Texture is another very important feature of Chinese cuisine. A
dish may have just one or several contrasting textures such as tenderness,
crispiness, crunchiness, smoothness and softness.
Texture to be avoided are sogginess, stringiness and hardness
Popular Chinese dishes
Kung Pao Chicken
Dim Sum
Chicken/Pork Sweet & Sour
Peking Roast Duck
Mapo Tofu
Chow Mein
Chinese Hot Pot
Spring Rolls
Char Siu
Medicinal dishes
• Medicinal dishes is food/drinks with the function of dietetic therapy.
• Taking medicine and food mas materials and processing them through
cooking.

Ginseng Chicken Soup Laba Porridge Asparagus Soup

Ginseng Tea chrysanthemum Green Tea

Food for Holidays
UST NOTES
UST NOTES
Chinese Believe: 吃飯皇帝大 Chī fàn huáng dì dà
There is no single thing more important
than having a meal.
Having meals together with friend, family or business partners is an

occasion to unit relationships.

Eating is a good way to maintain social harmony.

Peking Duck
Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. 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.
UTENSILS USED IN CHINESE CUISINE
 Equipments
and Utensils
➢ Chinese cuisine consist of Very few equipments. To start with only four
most are essential in order to cook Chinese cuisine i.e. Cleaver, block,
wok and Stirrer

➢ Sieves, Strainer, casserole, steamer etc are other equipments used in

Western Version of the cuisine.

➢ Chopstick is used for Eating as well as for cooking Purposes

➢ Chinese cooking Utensils are made of basic inexpensive materials and
are made up of ancient design
COOKING TOOLS
1. WOK 3. CUTTING BOARD

1. WOK BRUSH 4. SPIDER SKIMMER/ STRAINER

5. CLAY POT 7. LADLE

6. BAMBOO BASKET STEAMER 8. SPATULA

9. CLEAVER 11. LONG CHOPSTICK

12. PRESSURE COOKER

10. RICE COOKER
UTENSILS
Table Settings
COOKING TECHNIQUES AND INGREDIENTS IN
CHINESE CUISINE
CHINESE COOKING METHOD
Chinese cuisine enjoys high fame throughout the world. Not only does it have a reputation of being delicious, it is also
considered an art form in its own right. Chinese cooking involves looking at the combination of the ingredients as well as paying
particular attention to the complex process and equipment involved. Different ingredients are cooked using different methods,
while the same ingredient can be used in different dishes to provide different flavors and appearances. There are hundreds of
cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, boiling,
steaming and roasting.

1.Stir-Frying

2.Deep Frying

3.Shallow Frying

4.Braising

5.Boiling

6.Steaming

7.Roasting
 Cooking Method
Chinese divide the temperature of heat into ‘Military’(High, fierce
heat and medium) and ‘CIVIL’(low gentle and weak) heat.
High or fierce Heat: Usually used for quick cooking of crisp and tender
foods. Different types of frying , steaming and instant boiling etc

Medium or moderate Heat: can be used for quick-Braising, stewing and

boiling.

Low or gentle heat: Used for slow cooking, allowing the flavors to
penetrate through all the ingredients such as roasting and simmering

Weak heat: Used for Long cooking, turning hard ingredients to soft ones
such as braising.
Following are some commonly used methods in Chinese cuisine
1. Chuan-Quick or rapid boiling:
➢ This simple method is used for making soups.
➢ Bring water or stock to Boil over high heat, add the ingredients
and seasonings as soon as the soup reboils.

2. Shaun-Instant Boiling or rinsing

➢ Thinly sliced ingredients are dipped into boiling water for a
second or two then served with a dip sauce
➢ Keeps ingredients fresh and tender.

3. Ao-stewing or braising:
➢ Flavor a little hot oil with spring onion and ginger root, then stir
fry ingredients for a short time.
➢ Add stock and seasonings and simmer over low heat. Food will
be soft and tender.
4.HUI-Braising:
➢ Method of cooking a dish that contains several ingredients.
➢ Stir fry the ingredients first, add water and seasonings. Boil over high
heat for short while then thicken the gravy with diluted corn water
before serving
5. Ban-Mixing salads: This method doesn’t actually involve cooking, but
simply calls for cutting the raw or cooked ingredients and dressing it
with seasonings.

6. Giang-Hot salads: Here the raw ingredients are par boiled or blanched
first then dressed with seasonings. Difference between cold salad and
hot salad dressing are as follows:
Cold salad dressing: soya sauce, Vinegar and sesame seed oil
Hot salad dressing: Ginger shreds, Sichuan peppercorns, salt sugar and
sesame seed oil.
7. YAN-Pickling: Pickle the food with salt and sugar or with salt and
wine. Dishes prepared in this way have a subtle fragrance and
crispiness

8. JIAN-shallow frying: A flat bottomed pan is used with little oil and
medium or low heat.
➢ Seasonings are added when food is half done. The pan should be
turned from time to time during cooking so that the heat is evenly
distributed

9. Ta-Pan-Frying: Ingredients are coated with batter and fried in a

small amount of oil on both sides over a low heat until down.
➢ Ingredients maybe deep-fried first and then finished off by pan
frying.
➢ Seasonings an d sauce are added towards the end of cooking
CHINESE FOOD INGREDIENTS AND STAPLES
1.GARLIC- Garlic has been used in China for over 5,000 years. Not only in the kitchen but also in Chinese Traditional
Medicine as it is considered to have medicinal properties. You will find that Garlic is used throughout Chinese cooking, one
of the most common uses is with stir-fries.

2.GINGER- Ginger is along with garlic the most common Chinese Food ingredient used for flavoring. Ginger is popular
with Cantonese dishes as well as the more spicy Szechuan recipes. Besides fresh ginger, you can also find it ground and
pickled.
3.GREEN ONIONS- Green Onions or Spring Onions are used liberally either cooked to add flavor or raw as garnishings. A
staple in most stir-fry dishes.

4.CHILIES- Fresh Chilies can be added chopped, sliced, crushed or whole for that extra zing! There are many kinds of
chilies, some are hotter than others. Also can be found dried and they are just as hot.

5.CILATRON OR CHINESE PARSLEY- A very popular herb with a strong flavor, also known as Coriander. It is popular
in Chinese cooking with sauces, soups, dim sums and as garnish.
CHINESE SAUCES AND CONDIMENTS 3.SESAME OIL- Sesame Oil is a dark, aromatic and
very flavorful ingredient. There are several kinds, the one
1.SOY SAUCE-There is a light soy sauce and a dark soy
used for Chinese cooking is usually heavier and darker and
sauce, make sure you use the kind your recipe calls for.
it is not used for frying but rather as a marinade, sprinkled
We normally use the dark sauce for cooking and season
at the end just for flavor, or added to dipping sauces.
meats. The light soy sauce can be served on the table for
dipping spring rolls or dim sum for example.

4.FIVE SPICY POWDER-It is made of ground

peppercorns, star anise, cloves, fennel and cinnamon and
2.OYSTER SAUCES- Oysters and soy sauce are the
sometimes coriander seeds. It is a mix of flavors, from
main ingredients. The brown sauce, although made from
sweet to hot, fragrant, salty and pungent and used to
oysters, it doesn't have a strong fishy taste, its taste is
condiment meats, fish, poultry and vegetables.
rather mild and is used for cooking meats and vegetables
and very popular in Cantonese dishes. There is also a
"vegetarian" version made with mushrooms.
5.CHILI SAUCES- Made from chili peppers, it is used
for dipping and stir frying. Can be served on the table
to sprinkle over food as desired.
6.CHILI PASTE- Made from chili peppers and
soybeans, it's a staple in Szechuan and Hunan spicy
dishes. Fragrant when cooked, a tiny bit goes a long way.
7.RICE VINEGAR or CHINKIANG
VINEGAR
Very popular for its strong smoky flavor. This dark rice
vinegar is made of glutinous rice and can be added to
soups, dipping sauces and braised dishes.
8.PLUM SAUCES- This is a sweet and sour sauce
usually served for dipping deep-fried foods: pieces of
meat/duck/chicken, spring rolls, fried wontons, etc.
Made of plums, sometimes also peaches, and vinegar,
ginger and chilies
9.BLACK BEANS SAUCES- Made of fermented beans, garlic, peppers, vinegar and soy sauce. This
flavorful sauce is added to stir-fries and steamed dishes.
 CHINESE VEGETABLE 3.CHINESE CABBAGE- A leafy vegetable also known
as snow cabagge, is very common and can be found at the
1.BOK CHOY- Also known as Chinese Mustard has
supermarket. Great stir-fried with your choice of sauce and
meaty white stems with dark green leaves. There is also condiment, in salads or pickled.
Baby Bok Choy, with both stems and leaves a lighter
green color.

4.GAI LAN or CHINESE BROCCOLI- A green leafy

2.CHINESE EGGPLANT-It is the same as regular vegetable from the kale and broccoli family, the taste is
eggplant but long and skinny. Used in stir-fries or similar to broccoli, perhaps a bit sweeter. Very popular dish
steamed. One of our favorites is Spicy Beef with served stir-fried with garlic or steamed with oyster sauce.
Eggplant in Garlic and Black Bean Sauce.
5.SOY BEAN SPROUTS- A common vegetable in 7.WHITE RADISH- They look more like carrots than
Chinese cooking, soy bean sprouts are rich in vitamins the little round red radishes. Rich in calcium and
A, B and C. They can be eaten raw in salads, also popular vitamin C, they are used in stir-fries, added to soups or
in stir-fried dishes. in turnip cake.

6.SNOW PEAS- Sweet and crisp, don't overcook or they 8.CHINESE MUSHROOM-Chinese mushrooms have
become soggy. Very common in stir-fries, they are popular a somewhat stronger flavor and they need to be soaked
and easy to find at your local supermarket. in warm water for at least half an hour to soften them
before use.
9.BAMBOO SHOOTS- Can be easily found canned or in jars in the asian/ethnic food aisle at your supermarket. They are
very popular as an add on to stir-fries.
OTHER STAPLES IN CHINESE SHELF
1.CHINESE SAUSAGES- Chinese Sausages are made of pork and have a smoky, sweet taste. There are variations with
chicken liver also available. Great to add to fried noodles or rice. You find them also rolled and steamed in Dim Sums.

2.SPRING ROLL WRAPPER- Spring Roll Wrappers used in Chinese cooking are normally made of wheat flour and
water. Roll-in your filling, deep-fry them and serve with your favorite sauce. You can find them in the frozen food section at
your store.

3.BEAN CURD or TOFU- Tofu is made from soymilk and resembles the consistency of cheesecake.
4.EGG or WHEAT NOODLES- A basic of Chinese staples. Chinese love their noodles. Wheat noodles are generally used in
soups, wheat and egg noodles can be stir-fried.

5.RICE NOODLES- thin and transparent, rice noodles should be soaked in hot water to soften them before use. They are
used in soups, salads, stir-fries and spring rolls.
6.RICE- While I was growing up, I can't remember a meal being served without rice. Rice is at the core of every Chinese
meal.

7.CHINESE TEA- Chinese Tea is more than a beverage. For Chinese, tea is a medicine, tea is an art, tea is their Culture.
Thank you!!!