Transcript Song Shuyun - Outreach presentation on CH food

Chinese II
We will learn:
1. Chinese cuisine
 2. Basic food name
 3. Ordering your food in a restaurant

CHINESE CUISINES
Some facts…
•Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian,
Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.
•Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining
Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (四大菜
系).
SHANDONG CUISINE
(LǓ CÀI)
Shandong Cuisine (Lu Cai)
One of the oldest cuisines in China, with a
history of 2,500 years.
 Originates from Confucius’ family banquette,
then adopted by imperial kitchen.
 Lu cai has great influence in north China and
has become the representative of North China
cuisines

Shandong Cuisine (Lu Cai)
Specializes in seafood like prawns, sea
cucumber, flounder
 Also emphasize on soup gravy
 Traditional luxury royal banquette

SICHUAN CUISINE
(CHUĀN CÀI 川菜)
Sichuan Cuisine (Chuān Cài)

2000 years of history but
gained popularity all over
China after 1980’s

Characterized in hot and
numbing taste because using a
lot of peppercorns and spices.

Now it is one of the fastest
growing cuisines in the world.

Learn from other cuisines and
cook in its own style.
Sichuan Cuisine (Chuān Cài)
Beef and fish are most popular
 Now making more and more
seafood due to the influence of
Cantonese food
 Most famous one is “hot and spicy
crab”

CANTONESE CUISINE
(YUÈ CÀI 粤菜)
Cantonese Cuisine (Yuè Cài 粤菜)
Long ago, Guangdong has been the
farthest end of China and lack of all
support from the rulers
 Cantonese people ate what they
could find locally. Wild animals,
plants even insects.
 18-19th century, immigrants spread
over the world and set up many
Cantonese restaurants. Nowadays,
most Chinese restaurants overseas
serve mainly Cantonese food.

Cantonese Cuisine (Yuè Cài 粤菜)



Cantonese cuisine incorporates
almost all edible meats, including
organ meats, chicken feet, duck and
duck tongues, snakes, and snails.
Freshest and quality ingredients are
crucial. Spices should be used in
modest amounts to avoid
overwhelming the flavors of the
primary ingredients.
Garlic, chives, ginger and coriander
leaves are main spices.
HUAIYANG CUISINE
(HUÁIYÁNG CÀI淮扬菜)
Huaiyang Cuisine (Huáiyáng Cài淮扬
菜)
Capital 1000 years ago, catering
industry highly developed.
 Geographically, between south
and north, combining various
cooking styles.
 Strict selection of ingredients
according to seasons.
 Used to be expensive and
luxury.

Huaiyang Cuisine (Huáiyáng Cài淮扬
菜)

Sweet is the most prominent
feature of Huaiyang Cuisine,
nearly not spicy at all.

Cutting of the material is the
key factor for a good dish

Pork, fresh water fish, and
other aquatic creatures serve
as the meat base to most
dishes
BASIC FOOD NAMES
Vegetarian…

Rice

mǐ fàn 米饭

Noodle

miàn tiáo 面条

Soup

tāng 汤

Vegetable

shū cài 蔬菜

Tea

chá 茶

Salt

yán 盐

Sugar

táng 糖

Water

shuǐ 水
Non vegetarian…

Chicken

Jī 鸡

Pork

Zhū ròu 猪肉

Beef

Níu ròu 牛肉

Mutton/Lamb

Yáng ròu 羊肉

Fish

Yú 鱼

Beer

Pí jiǔ 啤酒

Red wine

Hóng jiǔ 红酒