Transcript Chinese cuisine
Anniina ja Amanda, KOKKI14C
Vegetables (chinese leaves, bok choy, chinese spinach, chinese broccoli,
Herbs and seasonings (ginger root, garlic, scallion, white pepper, sesame
This methods cooks processed ingredients at high heat for a short period of time.
Deep-frying uses much more edible oil than stir-frying (the ingredient should be fully submerged in the
oil), producing crisp-textured food.
Shallow-frying = Paistaa nopeasti pannulla
Shallow-frying is a cooking methods using less edible oil than deep-frying and lower heat than stir-frying.
To cook large-sized ingredients melt-in-your-mouth, braising is to add ingredients and seasonings in a wok
or a saucepan at the same time, add in some water, boil it and then simmer it for one hour or more.
It simply involves placing food in boiling water.
The process involves placing the ingredients in a steamer basket which is placed over water in a steamer
Roasting is to cook the food over the open flame of charcoal or in an oven
In Chinese service, chopsticks are served with all foods, excpet soup and
Foods are presented and served attractively into large platters, bowls, and
other containers and brought to the table so that guests can choose food
according to their taste since often there is a large selection of different
Sweet foods are often served at the beginning of and during the meal and
rice or soup is served at the end of the meal.
Different cuisines in Chinese kitchens
When Westerners speak of Chinese food, they usually refer to Cantonese
Shangdong cuisine is famous for its wide selection of material and use of
different cooking methods. The raw materials are mainly domestic animals and
birds, seafood and vegetables.
As the style of Jiangsu cuisine is typically practiced near the sea, fish is a very
common ingredient in cooking.
It has bold flavours, particularly the pungency and spiciness resulting from liberal
use of garlic and chili peppers, as well as the unique flavor of the Sichuan