INTRODUCTION TO CHINESE

CUISINE
 Chinese Culture is the oldest civilization of in the world and believed to be first discoverers of fire discoverers of
fire in the unrecorded history.

 Chinese cuisine includes styles originating from the diverse regions of Chain, as well as from Chinese people in
others of the world .

 The history of Chinese cuisine in Chain stretches back for thousands of year and has changed from period to
period and in each region according to climate, imperial fashions, and local preferences.

 IT is believed that Chinese were already experimenting with fancy cooking, regrading their recipes on silk and
bamboo, before thousand years of Christ’s birth.
 HISTORY OF CHINESE CUISINE
The history of Chinese cuisine is marked by both variety
and change. The archaeologiest and scholar Kwang-chih
Chang says, “Chinese people are especially preoccupied
with food” and “food is at the center of, or at least it
accompanies or symbolizes, many social interactions.” Over
the course of history, he says, “continuity vastly out weighs
change.” He explains basic organizing principle which go
back to earliest time and give a continuity to the food
tradition, principally that a normal meal is made up of
grains and other starches and vegetable or meat dishes.
 REGIONS OF CHINESE CUISINE
Beijing- Beijing is influenced by variety of Chain’s cooking style, due to being the capital, but
Mostly nearby Shandong and Inner Mongolia. It is famous for its imperial court cuisine, which
Originated from the imperial kitchen, where food was cooked for royalty and officials.

Xinjiang- Xinjiang is inhabited by many ethnic groups, and about half of the population belongs
to the Uyghur minority, so Xinjiang cuisine mostly refers to Uyghur cuisine. The food is predomin-antly halal food
due to most Xinjiang people being Muslims.

Sichuan- Sichuan cuisine from Sichuan Province, is famous for its particularly numbing and spicy taste
resulting from liberal use of garlic and chill peppers, as well as the unique numbing flavor of Sichuan peppercorn.

Guangdong- Cantonese cuisine, originates from Guangdong Province in south china. Guangdong cuisine is
especially skillful in techniques of stirfrying, frying, stewing and braising. Special attentions are paid to the heating
temperature and duration . The taste feature pure delicacy, freshness, tenderness, and crispness.
THREE COURSE MENU OF CHINESE CUISINE
POTAGE- Egg Drop Soup
Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth Condiments such as black or
white pepper, finely chopped scallions and tofu are optional.
ENTRÉE- Gong Bao Ji Ding
In English kung pao chicken is highly addictive stir-fried chicken with the perfect combination of salty
sweet and spicy flavor in which diced chicken with cashew, peanuts, ginger, garlic, chilli, peppers and some
vegetables like carrot.
DESSERT- Water chestnut cake
Water chestnut cake is a sweet catonese dim sum dish made of shredded Chinese water chestnut. The cake
is made with chopped water chestnuts embedded into each square piece with the vegetable being visible.
Cake is usually cut into square shaped slices and panfried before serving.
 SIGNATURE DISH OF CHINESE CUISINE
Peking duck is a signature dish of chinese cuisine

Peking duck is a dish from Beijing 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 can be used.