chapter-8-culinary-culture.ppt
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1、 lA Glimpse of Chinese CulturelEast China University of Technology East China University of Technology(东华理工大学)(东华理工大学)l Liao Hua-ying(廖华英)Philosophy&Philosophy&ReligionReligion Chapter 1lLead-in Questions:l1.How much do you know about Confucius?l2.Do you know other influential Chinese philosophical
2、schools in the pre-Qin times?l3.What is the homegrown Chinese religion?l4.Do you know any famous Buddhist mountains in China?Chapter 8Culinary Culture本章教学的目的本章教学的目的1.中国饮食文化的介绍中国饮食文化的介绍2.中国茶酒文化的介绍中国茶酒文化的介绍Lead-in ActivityText Discussion and PresentationCulinary CultureLead-in ActivityWatch the video
3、clip and report to the class some secrets of roasting an authentic Peking duck.BackChinese Foodl The Features of Chinese Foodl Eight Regional Cuisinesl Table MannersKnowledge pointslDevelopment of Ancient Chinese PhilosophylBasic Features of Ancient Chinese PhilosophylReligion(Taoist religion,Buddhi
4、sm,Islam)Chapter 8Culinary Culture本章教学的目的本章教学的目的1.中国饮食文化的介绍中国饮食文化的介绍2.中国茶酒文化的介绍中国茶酒文化的介绍Lead-in ActivityText Discussion and PresentationCulinary CultureLead-in ActivityWatch the video clip and report to the class some secrets of roasting an authentic Peking duck.BackChinese Foodl The Features of Chi
5、nese Foodl Eight Regional Cuisinesl Table MannersThe features of Chinese FoodlColour,Aroma,and Taste Colour refers not only to the beautiful color of the food,but also to the layout and design.Aroma refers to the fragrant and appetising smell of the dishes served on the table before eating.Taste is
6、not only associated with tasting the food itself,but also with the appreciation of seasonings and texture.lCooking MethodsTime and temperature play an important role in cooking.They include boiling(煮煮),stewing(煲煲/炖炖),braising(烧烧/焖焖/烩烩),frying(煎煎),stir-frying(炒炒),quick-frying(爆爆),deep-frying(炸炸),fryi
7、ng and simmering(扒扒),sauting(快煎快煎),simmering(煨煨),smoking(熏熏),roasting or barbecuing(烤烤),baking(烘烘),steaming(蒸蒸)and scalding(白灼白灼).l SeasoningsTaste mainly depends on the seasonings.There are many tastessalty(salt,soy sauce),sweet(sugar,honey),sour(vinegar),pungent(chili,ginger,scallion 葱葱),fragrant(
8、sesame oil香油香油,coriander 香菜香菜,wine),prickled(麻的麻的)(prickly ash 花椒花椒)and tangy(monosodium glutamate or MSG 味精味精)and bitter(dried tangerine 陈皮陈皮,bitter apricot kernel 苦杏仁苦杏仁).lYin-yang PrincipleEach food has its own characteristics of yin or yang.Yin foods are thin,cooling and low in calories.Yang foo
9、ds are rich,spicy,warming and high in calories.Boiling food makes them yin;frying them makes them yang.lMedicinal Function In China,people contend that a food tonic(食食补补)is much better than a medicine in fortifying ones health.Based on traditional Chinese herbal medicine practice,medicinal cuisine c
10、ombines strictly processed traditional Chinese medicine with traditional culinary(烹饪的烹饪的)materials to produce delicious food with health-restoring qualities.Eight Regional CuisineslFoods vary from north to south.Tastes also differ regionally because of the climatic differences.One popular summary of
11、 Chinese food is“sweet in the south,salty in the north,sour in the west and spicy in the east”.lShandong Cuisine,also known as Lu Cai,is famous for its qualities of freshness,clear colours,dedication to fragrance and pure tastes.lSichuan Cuisine,also known as Chuan Cai,is famous for its many flavors
12、,especially for its hot and pungent flavoring.lAlmost every dish has its own unique taste.lGuangdong Cuisine is known as Yue Cai(粤粤菜菜).Tasting clean,light,crisp and fresh.lIt usually has fowl(家家禽禽)and other meats to produce its unique dishes.l Fujian Cuisine,also known as Min Cai,is noted for its li
13、ght taste and sweet and sour flavour.lThe cooking puts great emphasis on choosing the choicest ingredients,and is thus particularly apt in preparing seafood dishes.lJiangsu Cuisine,also known as Su Cai,has characteristically sweet taste.lIt preserves the foods original flavour,while emphasising stri
14、ctly choice ingredients,exquisite workmanship,and elegant shapes.lZhejiang Cuisine,also known as Zhe Cai,has won a reputation for freshness,tenderness,softness,and smoothness in its dishes with mellow fragrance.lAnhui Cuisine,also known as Hui Cai,is highly distinctive not only for its elaborate cho
15、ices of cooking ingredients but also for its strict control of the cooking process.lHunan Cuisine,also known as Xiang Cai,is akin to that of the chili-rich Sichuan dishes.lIt is also characterised by a dense pungent flavor.Chili,pepper and shallot are necessities in this cuisine.Table Manners lArran
16、gement of seatslAt a formal banquet,the host prepares adequate seating for the guests.For a large number of guests,the elderly or people of high status are allocated specific seats.Special guests and the elderly sit on the north side of the table or directly facing the entrance to the room.The conce
17、pt of“honoured south,humble north”is closely related with traditional Chinese etiquette.lToasts lOnce the guests are seated,the host proposes a toast to the guests whilst saying,“Drink first to show respect”(先干先干为敬为敬).Then the host and guests empty their glasses,which are refilled in readiness for t
18、he next of many toasts.lIt is perfectly acceptable to have three toasts(traditionally signifying friendship)with the entire company,rather than one separate toast for every individual present.Some other toasts can be offered:“Toast for your health”,“Toast to our friendship”,etc.lThe courseslServing
19、order is from cold to hot.Hot entrees(主菜主菜)should be served starting on the left of the seat across from the main guests.The meal then begins with a set of at least four cold dishes followed by the main courses of hot meat and vegetable dishes.Soup is served next (unless in Guangdong style restauran
20、t)with the local staple food such as rice,noodles and dumplings being served last.lChinese chopsticksl The correct holding of the chopsticks is to grab the chopsticks in the middle,making sure that the ends are even.Chinese Tea lChina has a rich and sophisticated tea culture.The Chinese have a commo
21、n saying,“Seven things in the house:firewood,rice,oil,salt,soy sauce,vinegar and tea”.lThe art of tea making and drinking evolved through the dynasties.It focuses on the method of brewing tea,the drinking utensils and the serving etiquette.lTea ClassificationlThe five types are green tea(绿茶绿茶),black
22、 tea(红茶红茶),oolong tea(乌龙茶乌龙茶),compressed tea(砖茶砖茶:brick tea),and scented tea(花茶花茶).Some minor types are white tea and yellow tea.Green tea is the most natural of all Chinese teas.It refers to tea made without being fermented.Its called green tea because the tea liquid and tea leaves are greenish.Abo
23、ut 50%of Chinas teas are green tea.lBlack tea is fermented before baking.Its so named because the tea liquid and tea leaves are reddish black.It tastes sweet and can facilitate the fostering of yang energy in the human body and erase the greasiness of the stomach.l Oolong tea sits half way between g
24、reen tea and black tea in the sense that its half-fermented.Typical oolong tea leaves are green in the middle and red on the edges as a result of the process to soften tea leaves.lCompressed tea is made by compressing steamed tea leaves into molds such as bricks,cakes,columns and other shapes.Most C
25、hinese Compressed tea uses black tea as its base.Compressed tea can be stored for years or even decades.Aged Compressed tea has a gentle flavor.lChinese Scented tea is a unique class of Chinese tea.It is made from fragrant flowers.It is subdivided into flower tea and scented tea.Flower Tea is from d
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