I. LAND.

The territory of modern China is characterized by dramatic geographical diversity.

Topographically, it is low in the east and high in the west. The land surface ascends like a three-

step staircase. The plains and lowlands in the east and southeast constitute the first step, occupying

about 12 percent of the land. Two-thirds of the country, the two higher steps, are mostly mountains

and high plateaus.

TOPOGRAPHY OF CHINA

China's climate ranges from extremely dry, desert-like conditions in the north and west to the rain

and heat of the tropical monsoon in the south and southeast. Most of the country, however, lies in

the temperate zone and experiences four seasons.

Today China has thirty-three administrative units directly under the central government. They

consist of twenty-two provinces, five autonomous regions, four municipalities, and two special

administrative regions. The names of most of these provinces have been used for many

centuries. The government of the People’s Republic also claims the island of Taiwan, which has

been ruled by the Republic of China since 1949.

CHINA’S CURRENT PROVINCES

Contemporary China has more than 50 cities with populations of half a million or more, and about

25 with a million or more. The capital city, Beijing, is in the north. Coastal Shanghai in central

China is the largest city in the country, with a population of around 15 million within the
municipality. To understand Chinese history and civilization, it is helpful to divide China into two

large zones, China Proper and Outer China. China Proper is the area--changing constantly over

time where Chinese culture was dominant. Chinese dynasties also sometimes had control of

significant regions populated primarily by other ethnic groups, areas we can consider Outer China.

Two great rivers run through China Proper, the Yellow River in the north, and the Yangtze River

to the south. In fact, most of China Proper belongs to the drainage-basins of these two rivers. Both

originate to the far west in the Tibetan Plateau. The much smaller Xi River cuts through southern

China. The map below shows the current courses of these rivers, but over time there have been

many changes. Sometimes the Yellow River has emptied south of the Shandong peninsula, rather

than north of it as it does today. And for long periods, the Huai River emptied into the sea.

RIVERS OF CHINA PROPER

China Proper was separated from the vast territories of Outer China to the north by the Great Wall,

a huge construction project and famous landmark of Chinese civilization.

Ancient Chinese started building fortifications as early as the eighth century BCE to help in their

military efforts against the nomads to the north. The first emperor of the Qin dynasty (221-206

BCE) connected the existing walls into a single system, known as the Great Wall. The Great Wall

was periodically rebuilt, with most of the current wall dating to the Ming dynasty (1368-1644).

The Great Wall extends about 7,300 kilometers (4,500 miles) from the Shanhai Pass on the east

coast to the Jiayu Pass in modern Gansu province.

THE PATH OF THE GREAT WALL.

North China is dominated by the alluvial plain along the Yellow River. This part of China Proper

is mostly flat and the soil, replenished by silt carried down by the river, is well-suited to

agriculture.

FIELDS IN THE YELLOW RIVER PLAIN, NORTH OF CHINA.

Staple crops of North China include wheat, corn, sorghum (a grass crop related to sugar-cane),

millet and soybeans. Recently, thanks to new varieties and methods, rice has become more and

more widely grown.

OUTER CHINA.

Outer China is the huge area to the north and west of China Proper. It ranges from 1,000 to 5,000

meters above sea level. The zone includes part of Northeast China (also known as

Manchuria), Xinjiang, Inner Mongolia, the Yunnan-Guizhou Plateau, part of the Loess Plateau,

and a stretch of mountains.

North of China Proper, the Inner Mongolian Plateau is a combination of prairie, mountain, and

desert, much of it suitable for raising sheep.

SHEEP HERDING IN
INNER MONGOLIA

YILI VALLEY IS KNOWN FOR

THEIR HORSES.
 TERRACED FIELDS IN SOUTH OF

CHINA.

The Tibetan Plateau in Southwest China occupies about one-fourth of the land area of the PRC. It

is composed of high and super-high mountains and massive highlands, averaging between 4,000

and 5,000 meters (13,000 to 15,000 feet) above the sea level.

TIBETAN PLATEAU
Called the "roof of the world," the Himalayan Mountains along the Tibetan Plateau pose a great

challenge to transportation and communication.

THE HIGHWAY FROM

TIBET TO SICHUAN

PROVINCE
 II. GEOGRAPHICAL AREA.

Located in Southeast Asia along the coastline of the Pacific Ocean, China is the world's third

largest country, after Russia and Canada. With an area of 9.6 million square kilometers and a

coastline of 18,000 kilometers, its shape on the map is like a rooster. It reaches Mohe in

Heilongjiang Province as its northern end, Zengmu Ansha (or James Shoal) to the south, Pamirs

to the west, and expands to the eastern border at the conjunction of the Heilongjiang (Amur) River

and the Wusuli (Ussuri) River, spanning about 50 degrees of latitude and 62 degrees of longitude.

China is bordered by 14 countries namely Korea, Vietnam, Laos, Burma, India, Bhutan, Nepal,

Pakistan, Afghanistan, Tajikistan, Kyrgyzstan, Kazakstan, Mongolia, and Russia. Marine-side

neighbors include eight countries, North Korea, Korea, Japan, Philippines, Brunei, Indonesia,

Malaysia and Vietnam.

PHYSICAL FEATURES.

The vast land expanses of China include plateaus, plains, basins, foothills, and mountains.

Defining rugged plateaus, foothills and mountains as mountainous, they occupy nearly two-thirds

of the land, higher in the West and lower in the East like a three-step ladder.

The highest step of the typical 'ladder topography' is formed by the Qinghai-Tibet Plateau at the

average height of over 4,000 meters, with the Kunlunshan range, Qilianshan range and Hengduan

mountain chain as the division between this step and the second one. The highest peak in the world,

Everest, at 8844.43 meters high is known as 'the Roof of the World'.

On the second step are large basins and plateaus, most of which are 1,000 - 2,000 meters high. The

Daxing'an, Taihang, Wu and Xuefeng Mountains divide this step and the next lower one. Plateaus

including Inner Mongolian, Loess, Yungui Plateaus, and basins such as Tarim, Junggar, and

Sichuan Basins are situated here.

The third step, abundant in broad plains, is dotted with the foothills and lower mountains, with

altitudes of over 500 meters. Here are located famous plains: The Northeast, the North China, and

the Middle-Lower Yangtze Plains, neighboring with each other from north to south. These well-

cultivated and fertile lands produce abundant crops.

MOUNTAINOUS TOPOGRAPHY.

China has large areas of mountainous land, about two-thirds of the country. The ranges mainly run

from east to west and from northeast to southwest. Among these mountains, some reach to the sky,

and others are lower with charming scenery. Out of the mountains throughout the world at the

altitude of over 7,000 meters, over 50 stands in China. To the east in China, lower mountains

like Mt. Taishan, Mt. Huashan, and Mt. Emeishan, also display their unique beauty.

III. HISTORY.

China's history is rich with art, politics, science, and philosophy. It is home to the oldest of the

major world civilizations. China was ruled by various dynasties for much of its history. The first

dynasty is believed to be the Xia dynasty which formed somewhere around 2250 BC. The Shang

or Yin dynasty gained power around the 14th century BC. The Han Dynasty, which lasted over

400 years from 206 BC to 220 AD, was one of the most influential in China's history. Much of the

culture today was created during the Han Dynasty. Later famous dynasties, like the Song and the

Tang, continued to refine the culture and bring new innovations to the world including printed

money, a permanent navy, and a complex government that ruled over 100 million people.

The Great Wall of China

The last of the great dynasties, the Qing Dynasty, began in 1644. The Ming Dynasty was in power,

but was overthrown by the Manchus who put the Qing dynasty into power. During the Qing

dynasty, western influences, European trade, and a number of wars all served to weaken China.

Great Britain gained control of Hong Kong after the Opium Wars.

In the early 1900s the people of China began to want reform. Revolutionary leader Sun Yat-sen

created the Chinese Nationalist Peoples Party, also called the KMT or Kuomintang. After Sun Yat-

sen died, Chiang Kai-shek became leader of the party. However, Chiang turned on the leaders of

the CCP, the communist party, and had many of them killed. The Chinese Civil War broke out

between the KMT and the communists. A new leader, Mao Zedong took over the communists and

led the CCP on a famous "Long March" to a distant area of China. There they regrouped and

eventually gained the strength to force Chiang Kai-shek out of China and to the island of Taiwan.

Mao Zedong established the Peoples Republic of China on October 1, 1949. This new government

was strongly allied with the Soviet Union and modeled its government after Soviet communism.

In 1958, Mao Zedong embarked on a new plan called the Great Leap Forward. Unfortunately, this

plan backfired and China experienced a terrible famine including much starvation and death. Over

the next several decades China would struggle with political reforms and economic policy, slowly

recovering and becoming a major world power again. Today, China is a major world power and

the second largest economy in the world.

 IV. FOOD.

Chinese love to eat, and Chinese food includes a large variety of ingredients, which can be reflected

well in the saying (although it is a bit exaggerated), "the Chinese eat everything with four legs,

except for tables, and everything that flies, except for airplanes".

Chinese society greatly valued gastronomy, and developed an extensive study of the subject based

on its traditional medical beliefs. Chinese culture initially centered around the North China Plain.

The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet,

while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia. These

grains were typically served as warm noodle soups instead of baked into bread as in Europe.

Nobles hunted various wild game and consumed mutton, pork and dog as these animals were

domesticated. Grain was stored against famine and flood and meat was preserved with salt,

vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats

though this practice was mostly restricted to the wealthy.

STAPLE FOODS.

Rice

Rice is a major staple food in China. It is mainly grown in southern China.

Chinese people eat rice almost every day for meals. People also use rice to

produce wine and beer. It is one of the most popular foods in China and is

used in many dishes. One of the most popular dishes is Yangzhou fried rice.
NOODLES.

Noodles are a basic staple food in China. Chinese people love noodles very much, especially in

the north. Chinese noodles are generally made

from wheat flour, rice flour, or mung bean starch.

Noodles are often served in soup, or stir-fried

with meat, eggs, or vegetables. Learn more

about Chinese noodles.

Wheat.

In wheat-farming areas in Northern China, people largely rely on flour-based food, such

as noodles, bing (bread), jiaozi (a kind of Chinese dumplings), and mantou (a type of steamed

buns).

Tofu (Bean Curd).

Tofu, or bean curd, is a food of Chinese origin. It is made from soy milk, water, and a curdling

agent.

DESSERTS AND SNACKS.

Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.
Dim Sum, originally means small portion of food, can refer to dessert, pastries. Later to avoid the

disambiguation, tian dian and gao dian are used to describe desserts and pastries.

Chinese desserts are sweet foods and dishes that are served with tea, usually during the meal, or at

the end of meals in Chinese cuisine.

Besides served as a dim sum along with tea, pastries are used for celebration of traditional festivals.

The most famous one is moon cake, used to celebrate the Mid-Autumn Festival.

EGG CUSTARD.

Chinese Tofu.

Tofu contains little fat and is high in protein,

calcium, and iron. It has been a staple of Chinese

and Asian cuisine since ancient times, and has

recently become a popular ingredient used in

Western vegetarian dishes. It is served in soups,

salads, and stir-fried dishes. The most popular tofu dish is mapo tofu.
Meat and Poultry Ingredients.

Chinese people basically eat all animals’ meat, such as pork, beef, mutton, chicken, duck, pigeon,

as well as many others. Pork is the most commonly consumed meat, and it appears in almost every

meal. It is so common that it can be used to mean both meat and pork.

Peking duck is a famous

duck dish in China.

Every part of the animal can be eaten, be it meat, skin, fat, blood, or entrails. Chinese people rarely

eat any raw meat. They prepare and cook meat in various ways. All meat can be boiled, stir-fried,

stewed, roasted, poached, baked, or pickled.

Eggs.

Scrambled eggs with chives.

China has a large consumption of eggs each year. People consume eggs laid by many types of

poultry; the most common ones are chicken,

ducks, geese, pigeons, and quails. Eggs can

be steamed, boiled in soup, or fried with

vegetables like tomatoes, cucumber, chives, green chilies, and green onions.

Food savvy Chinese people make lots of dishes with eggs. The most unique and famous ones are

probably salted duck eggs and century eggs (preserved eggs), both are produced and eaten all over

China.

Chinese Vegetable Ingredients.

Vegetables are, in general, the second most fundamental part of Chinese cuisine, after rice. Chinese

people are fond of vegetables, especially leafy greens, and eat many different kinds at almost every

meal. We sometimes preserve vegetables and eat them as snacks.

Leaf Vegetables.

Leafy vegetables, including Chinese cabbage, spinach, lettuce, cauliflower, and other dark leafy

greens, are very common and can be found easily in supermarkets. They can be stir-fried with

sauce and condiments, used raw in salads, or pickled.

Chinese Eggplants.

Chinese eggplants are usually long with a purple

skin. They are usually stir-fried with meat or stir-

fried with garlic sauce. They can also be used in

a salad with condiments, or pickled. One of the

most famous Chinese eggplant dishes is braised

eggplant.

White Radishes.

Creamy white with a smooth skin, a raw white radish (daikon) tastes crispy and has a sweet, fresh

flavor with a bit of a spicy bite. It is a good source of vitamin C. Chinese people prefer to use them

in stir-fries, stewed in soup with meat, or pickled with sauce.

Chinese Mushrooms.

Mushrooms used in Chinese food include wood ears, golden needle mushrooms shiitake tree

mushrooms, oyster mushrooms, and tea tree mushrooms. Chinese people often use mushrooms,

fresh or dried, when cooking a hotpot or making some meat soup.

Onion.

Chinese people use onion in a wide variety of dishes, especially in

stir-fries. It can be stir-fried alone as a dish, or stir-fried with pork

or other meat like beef or mutton.

Soybean Sprouts.

Rich in vitamins A, B, and C, soybean sprouts can be eaten raw in salads, and are also popular in

stir-fried dishes.

String Beans.

String beans are also known as green beans. They

are usually stir-fried with pork, or dry fried until

the skin turns brown.

Carrots.

Carrots are a popular vegetable for Chinese people. They are widely used in many dishes,

especially in the preparation of salad.

Bamboo Shoots.

Bamboo shoots that are fresh, dried, or canned are very popular as an addition to stir-fries. They

are used in numerous Chinese dishes and broths.

Chinese Ingredients Used for Flavor and Seasoning.

Ginger, garlic, and green onions.

Ginger: the most common Chinese food ingredient used as a spice for seasoning. It is usually used

along with garlic in stir-fried dishes, when making soup, or in a dipping sauce.

Garlic: it is often used to season cooking oil along with ginger. It is used throughout Chinese

cooking.

Chilies: green or red, fresh or dried, they are usually added to dishes as a seasoning to improve the

taste, or used to make chili and other sauces.

Spring onions: often used as a garnish, or added to stir-fries in a wok.

Coriander: a popular herb with a strong flavor, it is used as garnish, or used to make a dipping

sauce.
Top 10 Most Common Herbs and Spices Used to Flavor Chinese Food.

A great part of the fun of travel in China is trying all the different kinds of authentic Chinese food.

Chinese love to greatly vary the flavors of their food by using herbs and spices.

Some of the herbs and spices on this list of 10 will be familiar to you, and others will be novel and

even strange. You'll learn what a spice or herb is like, its health effects, any health warning, and

what Chinese use it for.

1. Ginger 6. Cassia, Chinese cinnamon

2. Garlic 7. Green onions, scallions

3. Star Anise 8. Sesame seed, oil

4. Cloves 9. Black pepper

5. Chili 10. Fennel seeds

Dairy products

Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily

from cows, but perhaps koumiss (fermented mare's milk) or goat's milk.

Many Chinese have until recently avoided milk, partly because pasturage for milk producers in a

monsoon rice ecology is not economic, and partly because of the high rate of lactose intolerance

among the Chinese population. As such the use of dairy products in Chinese cuisine has historically

been rare, with regional exceptions such as the "double skin milk" dessert in Guangdong Province

or the Rubing (milk cake) cheese in Yunnan. Today ice cream is commonly available and popular

throughout China.
 Bāozi are steamed buns containing savory or

sweet combinations of meat, vegetables,

mushrooms, traditionally associated with

breakfast.

COLD DISHES.

Cold dishes are usually served before the main meal. Besides salad and pickles as appetizers, they

can range from jelly, bean curd, noodle salad, cooked meat and sausages, to jellyfish or cold soups.

Chinese sausages vary from region to region. The most common sausage is made of pork and pork

fat. Flavor is generally salty-sweet in Southern China. In other parts of China, sausages are salted

to be preserved. Chinese sausage is prepared in many different ways, including oven-roasting, stir-

fry, and steaming.

SOUPS.

In some part of South China, soups are served between the cold dishes and main dishes. In other

parts of China, soups are served between the main dish and staple foods, before desserts or fruit

salad.
TEA.

The different types of Chinese tea include black, white, green, yellow, oolong, and dark tea.

Chinese tea is often classified into several different categories according to the species of plant

from which it is sourced, the region in which it is grown, and the method of production used. Some

of these types are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea.

There are four major tea plantation regions: Jiangbei, Jiangnan, Huanan and the southwestern

region. Well known types of green tea include Longjing, Huangshan, Mao

Feng, Bilochun, Putuofeng Cha, and Liu'an Guapian. China is the world's largest exporter of green

tea.

ALCOHOLIC BEVERAGES.

The importance of Baijiu (lit. "white liquor") in China (99.5% of its alcoholic market) makes it the

most-consumed alcoholic spirit in the world. It dates back to the introduction of distilling during

the Song dynasty; can be made from wheat, corn, or rice; and is usually around 120 proof (60%

ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Tai is the premium baijiu.

Another popular brands Kang, Lu Zhou Te Qu, and Wu Liang Ye.

Huangjiu (lit. "yellow liquor") is not distilled and is a strong rice wine (10–15% ABV). Popular

brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.
 V. KITCHEN TOOLS.

10 Must-Have Chinese Cooking Utensils.

1. A Cleaver

A Chinese cleaver has a rectangular shape. It is heavy and thick with a wooden, plastic, or stainless-

steel handle. It is designed to chop through bone. Chinese chefs use cleavers to do many things,

such as slicing un-boned or boneless meat; chopping, slicing, dicing, and mincing vegetables;

cutting vegetables into delicate, fanciful shapes, and crushing garlic or ginger.

Materials: A cleaver can be made from stainless steel or high carbon steel.

2. A Cutting Board

A cutting board is used for protecting the worktop when cutting vegetables and chopping meat.

It's often useful to be able to lift it to push prepared ingredients into a wok or bowl. There are three

types of cutting board: wooden, bamboo, and acrylic. The best ones are wooden or acrylic.

3. A Wok

The wok is one of the most widely used cooking utensils and the most important one in Chinese

cooking. It can be found in the kitchen of almost every Chinese family. Woks are a multi-

functional piece of cookware. They are used for almost any type of cooking including deep-frying,

stir-frying, roasting, steaming, stewing, braising, and even boiling.

Material: most of them are made from carbon steel or iron

Variations: There are many types of wok, including round-bottom, flat-bottom, electric, stick, and

non-stick types.

4. A 'Wok Shovel'

A good 'wok shovel' is a must-have tool in Chinese cooking. It's more than just a spatula or turner...

A wok shovel is designed for wok stir-frying and scooping, and is the best utensil for most stir-

fries. The round edge at the front of the mini shovel fits the curve of the wok perfectly. It is very

convenient to have a utensil that really scrapes up the last of the tasty food from the bottom of the

wok. A sturdier wok shovel allows stirring and tossing of larger quantities of food.

Materials: They are usually made from metal, wood, or bamboo.

5. A Chinese Scoop Strainer

A Chinese scoop strainer is used for straining, skimming, and deep-frying. It is very convenient to

lift a fried fish, pieces of meat, and chips from hot oil, or to remove noodles, wontons, and

dumplings from boiling water. There are different sizes to choose from. The most common size

for home use is 15-cm (6-inch) diameter.

Materials: Chinese scoop strainers are made from a round head, of wire or perforated stainless

steel, and a long bamboo or metal handle.

6. A Ladle

A ladle is used for serving soup or stew from a pot or wok to a bowl.

Materials: They can be made from stainless steel, aluminum, silver, plastic, wood, bamboo, or

other materials.

7. Long Chopsticks (and Ordinary Chopsticks)

Cooking chopsticks are used for fishing food that is not easily scooped out of a steaming wok or

pot, like noodles and individual pieces of food. They are longer than those used for eating (30+

cm, 12+”).

Ordinary chopsticks are used in the kitchen for stir-frying, beating eggs, and mixing ingredients.

8. A Rice Cooker

A rice cooker is an electric cooking utensil that is used for pressure boiling or steaming rice, and

other things. Chinese people, especially in southern China, prefer to eat rice as their staple food.

They use a rice cooker almost every day. Modern rice cookers also have different settings

for different cooking functions, people use them for stewing meats, cooking porridge, steaming

eggs, heating milk, and so on.

Rice cookers are more heat efficient than hob cooking as they are well insulated and maintain

steam pressure well.

They are also safer and more reliable than a pressure-pot on a hob, as they turn themselves on to

keep-warm mode when the cooking program is finished, giving consistent results. No burnt food

worries here!

9. A Pressure Cooker

Pressure cookers are used for cooking food faster than conventional cooking methods. Some are

electric and some use heat from a hob. Pressure cookers can be used to cook many things, including

rice, porridge, and spare rib stew. The working principle of the pressure cooker is to use steam

pressure, which is created by boiling liquid inside the closed pressure cooker to cook food faster.

Never try to open the pressure cooker before the pressure inside it has been completely released:

it is dangerous! This is usually not a problem as a you can't untwist the lid until you've turner the

pressure release valve, watch out for the steam!

10. Steaming Baskets

Not everything is stir-fried in China. The Chinese use steaming baskets a lot during cooking. They

are used for steaming all kinds of food, including dumplings, buns, fish, pancakes, meat, and

vegetables. They allow for making multiple dishes at the same time by stacking layer upon layer

of these tray-like baskets. They have different sizes and are often used in conjunction with a wok.

Materials: There are usually two types of steamers: bamboo basket steamers and metal basket

steamers. Metal steamers are easier to clean.

 VI. Chinese Cooking Methods.

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.

Stir-frying.

The most frequently used method is stir-frying. This method cooks processed ingredients at high

heat for a short period of time. Edible oil is used as the heat conductor. Usually, a wok is used at

high heat, edible oil is added followed by ingredients and seasonings. Due to the short period of

time involved in the process, ingredients largely keep their nutritional value. Stir-fried meat is

typically juicy and tasty, and vegetables are usually tender and crispy.
Deep-frying.

Deep-frying uses much more edible oil than stir-frying (the ingredient should be fully submerged

in the oil), producing crisp-textured food. The common method of preparing deep-frying dishes is

to cut the ingredients into medium-sized pieces or chunks, soak them in prepared seasoning for a

while, coat with cornstarch (optional), and finally fry in hot deep oil over medium heat. The density

of coating will determine the levels of crispness and tenderness on the inside and outside of the

ingredients used.

Shallow-frying.

As the name implies, shallow-frying is a cooking method using less edible oil than deep-frying

and lower heat than stir-frying. Shallow-fried dishes are usually rather tender inside, appearing

golden or slightly burnt outside. The ingredients for shallow-frying are usually cut into slices or

flat pieces and rubbed with seasonings. To make the outer skin crispy, the ingredients are also

slightly coated with cornstarch after being seasoned. When cooking, the ingredients should be

shallow-fried on one side first and then turned to the other.

Braising.

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. The ingredients are usually cut into cubes or diamonds. To cook dishes by braising, the

ingredients especially the animal ingredients should be got rid of the fishy smell in boiling water

and rinsed in clean water first, and the sauce is thickened either with cornstarch or reduced by

simmering finally.

Boiling.

Boiling could be considered the simplest among all the Chinese cooking methods. It simply

involves placing food in boiling water. It is mainly used for cooking small-sized and soft

ingredients, especially for most of the vegetable soups like Tomato and Egg Soup and Tofu Soup.

Prepared ingredients are placed into a wok, along with water and appropriate seasonings when the

surface of the water is continually agitated by large bubbles. Dishes cooked by boiling always taste

fresh and clear, for it takes a shorter time than braising.

Steaming.

A special cooking method invented in China is steaming. It is widely used for steaming buns and

dumplings in northern China, where people live on wheaten food. The process involves placing

the ingredients in a steamer basket which is placed over water in a steamer pot. Steamed food

contains more nutrition than that of boiled for less nutrition is leached into the water. Very

little edible oil and fewer seasonings are used (most Chinese just steam beaten egg only with salt),

so the food’s natural flavor is maintained and even enhanced.

Roasting.

Roasting is to cook the food over the open flame of charcoal or in an oven. The moisture of the

food is removed whilst seasonings rubbed in from the outside. The outside of the roasted foods

always gets drier and browned, but flavors are retained and enhanced. Many ingredients can be

roasted, including all kinds of meat along with most root and bulb vegetables. To roast food, the

ingredients must be cleaned, seasoned and basted with edible oil in order to reduce the loss of

moisture in the ingredients during the roasting process.

 VII. MENUS AND RECIPES.

APPETIZER.

Chinese Fried Shrimp Balls Appetizer - crispy and crunchy shrimp balls, a popular and delicious

Chinese appetizer. Learn how to make this Cantonese dim sum with the easy recipe.

Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes

Servings: 4 People

Calories: 171 kcal

Author: Bee | Rasa Malaysia

Ingredients

 1 lb. shelled and deveined shrimp,  1/2 teaspoon sesame oil

defrost  1 tablespoon oil or some pork fat

 1 egg white, lightly beaten  3 dashes white pepper powder

 1 teaspoon salt or fish sauce  8 pieces spring roll wrapper (8-inch

 1 teaspoon sugar square)

 1 tablespoon corn starch

INSTRUCTIONS.

1. In a mini food processor, add the shrimp, egg white, salt or fish sauce, sugar, corn starch,
sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
 2. Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair
of scissors. Cut them into shorter strips, lay them on a flat surface. Wet your hands and

form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed

of spring roll strips.

3. The spring roll strips will stick to the shrimp ball.

4. Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the
shrimp ball evenly. You can reuse the strips that had been trimmed off.

5. Deep fry the shrimp balls on a deep fryer or work until they turn golden brown, about 5
minutes. Dish out, drain on paper towels and serve hot with Thai sweet chili sauce or your

favorite chili sauce.

Pan-fried dumplings.

YIELD: Makes about 24 ACTIVE TIME: 1 Hour

Dumplings
TOTAL TIME: 1Hour

Ingredients

 For the Filling:  1/4-ounce dried wood ear mushrooms,

 1/2 cup finely diced carrot rehydrated and finely diced (about 1/4 cup)

 1/2 cup finely diced five spice tofu  1 cup finely diced cabbage

 1/2 cup finely diced seitan  2 tablespoons minced garlic

 1 tablespoon minced scallion whites

 1/2 teaspoon sugar  1 tablespoon vegetable oil

 2 teaspoons sesame oil  For the Dipping Sauce:

 2 teaspoons soy sauce  1 teaspoon sesame oil

 1/2 teaspoon white pepper powder  4 teaspoons light soy sauce

 1/4 teaspoon salt  2 teaspoons rice vinegar

 2 teaspoons cornstarch  1 scallion, sliced

 24 packaged dumpling skins (keep tightly

wrapped until ready to use)

Directions.

1. For the Dumplings: Combine carrots, tofu, seitan, mushroom, cabbage, garlic, scallion, sugar,

sesame oil, soy sauce, white pepper, salt, and cornstarch in a large bowl and mix well. Filling can

be made up to 2 hours in advance. Stir well just before using.

2. Prepare a dumpling wrapping station with a small bowl of water, your skins, your filling with a

spoon, and large parchment-lined plate or tray to hold finished dumplings. To begin wrapping the

dumpling, place a little less than a tablespoon of the filling in the middle of the wrapper. Dip one

finger in the water and wet half of the outer edges of the dumpling. Fold the wrapper in half and

pinch the center together. Starting from the center, start pleating each side. Make 2 to 3 pleats on

each side of the dumpling, pinching tightly shut. Place on plate. Repeat with remaining dumplings,

making sure they don't touch on the plate.

3. To pan-fry the dumpling, heat 1 tablespoon of oil on medium high heat in a large non-stick pan

with a lid. When the oil is shimmering, add the dumplings, trying to avoid letting them touch each

other. Pan-fry, swirling gently, until the bottom of the dumplings is golden, about 2 minutes.
 Holding the lid of the pan in one hand, pour ¼ cup of water into the pan. Cover the pan with the

lid and steam the dumplings for 2 minutes. After 2 minutes, remove the lid. Most of the water

should have evaporated. If there’s a little water remaining in the pan, it’s ok. Continue pan-frying

the dumplings, swirling occasionally, until the bottoms are crispy again and any remaining water

is gone. When the dumplings are done, transfer onto layers of paper towel to blot off excess oil.

4. For the Sauce: Combine sesame oil, soy sauce, vinegar, and scallion in a small bowl. Serve with

dumplings immediately.

Shredded Chicken Salad with Gochujang Dressing Recipe.

YIELD: Makes about 4

ACTIVE TIME: 15 minutes

TOTAL TIME: 30minutes

Ingredients

 For the Salad:  1/4 English cucumber, sliced

 2 cups water  1/4 small red onion, thinly sliced

 3 slices of ginger, ¼ inch thick

 1 cup sake

 1 tablespoon table salt  For the Dressing:

 1 whole boneless skinless chicken breast  2 tablespoons sesame oil

half (about 8 ounces)  2 tablespoons mirin

 1/2 bunch watercress, thick stems discarded  4 teaspoons gochujang

 3 ounces mix baby leaf lettuce  2 teaspoons rice vinegar

 Directions.

1. Heat water and ginger in a small saucepan until simmering. Add sake and salt and stir to

combine. Add chicken. Return to a simmer, cover, remove from heat, and let rest for 15

minutes.

2. Meanwhile, make the dressing. Combine sesame oil, mirin, gochujang, and vinegar and a

small bowl and whisk together with a fork. Set aside.

3. When chicken has cooked, remove from poaching liquid and let rest until cool enough to

handle. Shred meat into bite-sized pieces.

4. Combine watercress, lettuce, cucumber, and onionin a large serving bowl. Spread chicken

on top. Drizzle with half of the dressing and serve with the remaining dressing on the side.

Sichuan-Style Braised Eggplant with Pickled Chilies and Garlic (Yu Xiang Qie Zi) Recipe.

YIELD: Makes about 4

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

Ingredients.  2 red Thai bird chilies (or any small hot red

chili)
 Kosher salt
 3 tablespoons white vinegar or rice wine
 1 1/2 pounds Chinese or Japanese eggplants
vinegar
(about 3), trimmed, split into quarters
 2 tablespoons Shaoxing wine (or dry sherry)
lengthwise and cut into 3- to 4-inch lengths
 1 tablespoon sugar
 2 teaspoons soy sauce  4 medium cloves minced garlic (about 4

 1 tablespoon Chinkiang vinegar (use a not- teaspoons)

too-fancy balsamic vinegar in its place if  4 scallions, whites thinly sliced, greens cut

unavailable) into 1/3-inch segments

 1 1/4 teaspoons cornstarch  2 tablespoons Sichuan chili broad bean paste

 3 tablespoons vegetable oil (Doubanjiang)

 4 teaspoons minced fresh ginger  Roughly chopped fresh cilantro leaves, for

garnish

Directions.

1. Combine 1/2 cup kosher salt with 2 quarts water in a medium bowl. Add eggplant pieces,

skin-side up, and set aside to soak for at least 10 and up to 20 minutes.

2. Meanwhile, heat white vinegar in a small saucepan until simmering. Place sliced chilies in

a small bowl and pour hot vinegar on top. Let rest for 5 minutes, then add wine, sugar, soy

sauce, and Chinkiang vinegar. Stirring constantly, add corn starch and stir until dissolved.

Set sauce aside. Drain eggplant carefully and pat dry with paper towels.

3. Heat oil in a wok over high heat until smoking. Reduce heat to medium add eggplant, and

cook, tossing occasionally, until softened and well browned on all sides. Push to sides of

wok. Return wok to high heat and add ginger, garlic, and scallions. Cook, stirring and

tossing constantly, until fragrant and raw bite is gone, about 30 seconds. Add broad bean

paste and cook, stirring for about 30 seconds. Pour in chili sauce, making sure to scrape in

any sugar or starch that may have settled on the bottom.

 4. Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to

3 minutes (if the sauce overthickens, thin with a few tablespoons of water). Transfer to a

serving bowl, garnish with chopped fresh cilantro leaves, and serve immediately.

Crystal Skin Shrimp Dumplings (Har Gow) Recipe.

YIELD: Makes about 25 dumplings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

Ingredients  1 (2- by 3-inch piece) pork fatback, about 2

ounces
 For the Dough:
 1/2 teaspoon minced ginger
 1/2 cup water
 1/2 teaspoon minced garlic
 3/4 cup wheat starch (see note)
 1/2 teaspoon Shaoxing wine
 6 tablespoon tapioca flour or tapioca starch
 1/4 teaspoon salt
 1/8 teaspoon salt
 1/4 teaspoon sugar
 2 teaspoons vegetable or canola oil
 1/4 teaspoon ground white pepper
 For the Shrimp Filling:
 1 teaspoon oil
 1/2-pound shrimp, shelled and de-veined
 1 teaspoon cornstarch
 1 teaspoon baking soda
 Black vinegar for serving
Directions.

1. For the Dough: Bring ½ cup of water to boil. In a bowl, add wheat starch, tapioca

flour/starch, and salt. Mix the dry ingredients together. Add the oil and the boiling water.

With a spatula, mix until a loose dough is form. Turn the dough out onto a table and knead

until a smooth ball is formed. Wrap tightly in plastic wrap and set aside at room

temperature.

2. For the Filling: In a medium bowl, cover shrimp with cold water and stir in baking soda.

Refrigerate for 30 minutes.

3. Meanwhile, fill a small pot halfway with water and bring it to a boil. Add fatback and boil

for 10 minutes. Drain fatback on paper towels and let cool. When the fatback is cool to the

touch, remove the skin (if the skin is attached) and mince the fat. Set aside.

4. After 30 minutes in the refrigerator, drain and rinse shrimp under cold running water, then

pat dry with paper towels. Chop shrimp into 4 to 5 pieces and place in a bowl. Add minced

fatback, minced ginger, minced garlic, Shaoxing wine, salt, sugar, ground white pepper,

oil, and cornstarch. Mix well and set aside in the refrigerator.

5. Cut the dough in half. Wrap half of the dough in plastic wrap to prevent drying and set

aside. Roll the other half into a long rope. Cut the dough into 12 portions, about 1/4 ounce

each. Using a small rolling pin on a lightly floured surface, roll each portion of dough into

a circle about 2 inches in diameter. Continue with the rest of the portions and the other half

of the dough, covering the finished wrappers in plastic wrap as you work. Cover the

wrappers with plastic wrap until ready to fill.

6. To fill the wrappers, place 3 to 4 pieces of shrimp with the fatback in the middle of one

wrapper. Fold one side of the wrapper onto the other side forming a half moon.
 7. Using a small fork, crimp the edge. Set aside on top of parchment paper. (see note for

freezing instructions.)

8. To cook the dumplings, set up a steamer. Make sure to line the steaming surface with

parchment paper or cabbage leaves to prevent the dumplings from sticking. Steam each

batch of dumplings over high heat for 7 minutes, or 9 minutes if they are coming straight

from the freezer. Let the dumplings rest for 1 minute and serve with black vinegar.

MAIN COURSE.

Easy Chinese Chicken.

Prep Time Cook Time Total Time

15 mins 15 mins 30 mins

Keyword: Chicken

Servings: 4

Calories: 471 kcal

Course: Dinner, Main Course Author: Lisa Leake

Cuisine: Chinese
 Ingredients

 1/4 cup soy sauce I use  1 1/2 lbs. boneless  1 cup whole wheat (or

gluten free chicken thighs, cut into gluten free) flour

 1/4 cup water 2-inch cubes  4 tbsp coconut oil

Sauce

 2 garlic cloves, minced  2 tbsp honey

 1 tsp grated fresh ginger  1/4 cup soy sauce

 1 tsp red pepper flakes  1/2 cup water

 2 tbsp rice vinegar

Instructions

1. To make chicken: In a shallow dish, combine the soy sauce and water. Add the chicken and

marinate for at least 10 - 15 minutes at room temperature or up to a few hours in the

refrigerator.

2. Place the flour on a plate. Remove the chicken from the marinade and roll the pieces around

in the flour until all sides are coated.

3. In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until

golden brown all over and cooked through, 6 - 8 minutes. Remove the chicken to a plate,

leaving the flavorful bits in the pan.

4. To make the sauce: In the same pan over medium heat, cook the garlic, ginger, and pepper

flakes for 30 to 60 seconds, then whisk in the vinegar, honey, soy sauce, and water and

bring to a boil. Cook, scraping up the browned bits in the bottom of the pan, until the liquid
 begins to thicken, 2 to 3 minutes. Add the chicken, stir to coat it in the sauce, and serve

warm.

Szechwan Chili Chicken.

YIELD: Makes about 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

Ingredients of Szechwan  3 tbsp brown pepper corn  2 tsp white pepper

Chili Chicken
 3 tbsp green pepper corn  oil for frying
 2-3 spring onions, chopped
 10-12 pieces chicken (with  1 tbsp black vinegar
 5-6 dry red chilies
bone)
 2 tsp chili oil
(deseeded), chopped
 1 tsp ajinomoto (optional)
 2-3 tbsp ginger, chopped
 to taste salt

How to Make Szechwan chili Chicken.

 Flash fry the chicken with ginger till there colour changes to golden.

 Now, drain the oil and keep this aside.

 Now, add garlic, spring onions green pepper corns and the brown peppercorn.

 Stir for 5 minutes and then add the dry chilies, white pepper powder, aji-nomoto, salt and chili

oil.
  Stir again for 5-10 minutes and add the black vinegar.

 Stir fry for 10 minutes and garnish with green peppercorns.

 Szechwan chili chicken is ready to be served.

Stir Fried Tofu with Rice.

YIELD: Makes about 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

 3 Garlic cloves, chopped  To flavor salt & pepper

Ingredients of Stir-Fried
 1-inch red onion, chopped  1 Fresh red chili, chopped
Tofu with Rice
 2 tsp honey  1 Ginger, chopped
 For the tofu:

 Handful of coriander  2 tsp soya sauce

 100 gms tofu
leaves, chopped
 1/2 Lemon (squeezed)
 2 tsp chili paste
 1 tsp refined oil
 Handful Handful of
 1 Lemon grass stick
For the fried rice: coriander, chopped
 2 Shallots, chopped
 1 tsp olive oil
 Carrots, chopped
 1-inch ginger, chopped

 Spring onions, chopped

 2 tsp soya sauce
 How to Make Stir Fried Tofu with Rice.

 Drizzle refined oil in a preheated pan and add chopped mariner and stir well.

 Then add ginger, garlic, shallots and salt & pepper.

 Add red chili paste, soya sauce and honey.

 Add some coriander leaves and mix it all together.

For the fried rice:

 Drizzle olive oil in a pre-heated pan and add carrots, spring onions, ginger and salt & pepper.

 Then add fresh red chili, lemon juice and soya sauce and stir all together.

 Add some chopped coriander leaves.

 Cook it away for 5-7 minutes.

 Serve it on a platter.

Wok Tossed Veggies in Honey and Black Bean Glaze.

YIELD: Makes about 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 25 minutes

Ingredients of Wok  1 Medium Chinese  To taste Salt

Tossed Veggies in Honey cabbage

 4-5 Shitake mushrooms
and Black Bean Glaze
 1 Bok choy
 4-5 Water chestnuts
 4-5 Sweet gourds
 1 tsp Ginger (minced) (minced)
 1 tsp Soya sauce  1/2 Lime (juiced)  1 tsp Black pepper

(cracked)
 1 1/2 tsp Black bean and  1 Tbsp Honey

garlic paste

How to Make Wok Tossed Veggies in Honey and Black Bean Glaze.

 Slice 4 sweet gourd/jungli karela/Kantolla, break one healthy bok choy, broccoli (only the

florets) and 1 medium sized chopped Chinese cabbage.

 In a wok put a tablespoon of oil, add all the chopped veggies to it. Season with salt.

 Add water chestnuts and shitake mushrooms.

 Add soya sauce and black bean and garlic paste, juice of ½ lime, add honey and cracked black

pepper.

 Mix well in the wok for about 4-5 minutes. Serve hot.

Peri Peri Chicken Satay.

YIELD: Makes about 2 servings

ACTIVE TIME: 2 hours 20 minutes

TOTAL TIME: 2 hours 25 minutes

Ingredients of Peri Peri Chicken Satay  to taste salt and pepper

 200 gms boneless skinless chicken thigh

 100 gms yogurt
(trimmed)
 5 gms chilli powder
 25 gms ginger garlic paste  50 gms peri peri sauce

 5-gram coriander leaves  100 gms potato fries

 oil to fry

How to Make Peri Peri Chicken Satay

 1.Soak the skewers for at least 60 minutes or more totally submerged in water before using it to

prevent burns. You may skip this part if pan grilling.

 2.Marinate thigh chicken with yogurt, chilli powder, ginger garlic paste, peri peri sauce, salt and

pepper.

 3.Refrigerate and use when ready. You may make this a day or more ahead of time.

 4.Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably

overnight.

 5.When ready to grill. Using tong remove excess marinates and reserve.

 6.Pre heat grill to medium- high heat.

 7.Place chicken over medium heat, and then brush with oil to prevent chicken from sticking.

Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep an eye on it -- if

they are browning too quickly, turn the heat down.

 8.Grill in batches if you have a small grill. Transfer the skewers to a platter.

 9.In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for

about 7 minutes.

 10.Serve with chicken, heat oil and prepare the potatoes fries, serve as a bed for chicken.
 CHINA

MICHAEL COLOMBO M. AMOLAT

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT

MANAGEMENT III - I

ASIAN CUISINE

CHRISTIAN L. RONDERO, MSHRM

SEPTEMBER, 2019
TABLE OF CONTENTS.

I. LAND

 OUTER CHINA

II. GEOGRAPHICAL AREA

 PHYSICAL FEATURES

 MOUNTAINOUS TOPOGRAPHY

III. HISTORY

IV. FOOD

 TOP 10 MOST COMMON HERBS TO FLAVOR CHINESE FOOD

V. KITCHEN TOOLS

VI. COOKING METHODS

VII. MENUS AND RECIPES

 APPETIZER

 MAIN DISH