PROJECT TOPIC APPROVAL PROFORMA

Candidate information (to be filled by the candidate)

Date:_________________

Name: _____________________________________

Programme Coode: _______________________

Course Code: _____________

Permanent Registration No: _________________

Study Centre Code: _______________

Study Centre Address:

______________________________________________

______________________________________________

______________________________________________

______________________________________________

Title of the Project: ____________________________________________

(Enclose the Proposal / Synopsis)

1. Project synopsis

2. Guide bio-data

3. Attested Xerox copy of first year mark sheet

CERTIFICATE OF APPROVAL
(By the Project Guide)

I hereby certify that the proposal for the Project

entitled _________________________
__________________________ by
__________________________________________

Has been prepared after due consultation with me. The

proposal has my approval and has, to my knowledge, the
potential of developing into a comprehensive Project
work. I also agree to guide the above mentioned Project
till its completion.

(Signature of the Guide)

Name: ___________________________

Designation: ______________________

Address: _________________________

________________________________

________________________________
 ________________________________

CHINESE CUISINE

Chinese cuisine is any of several styles of food originating in the regions of

China, some of which have become highly popular in other parts of the world,
from Asia to the Americas, Australia, Western Europe and Southern Africa.
Where there are historical immigrant Chinese populations, the style of food has
evolved – for example, American Chinese cuisine and Indian Chinese cuisine are
prominent examples of Chinese cuisine that has been adapted to suit local palates.

The history of Chinese cuisine is sometimes in china, traced back to the time of
Peking man and his use of fire i.e. the invention of cuisine some 400,000 years
ago.

INTRODUCTION
Flour and rice are the two main food staples in China. In general, rice is the major
food source for people from rice farming areas in southern China. Rice is also
used to produce beers, wines and vinegars.

In wheat farming areas in Northern China, people largely rely on flour based
foods such as noodles, breads, dumplings and steamed buns. Noodles are
symbolic of long life and good health according to Chinese tradition. They come
dry or fresh in a variety of sizes, shapes and textures and are often served in soups
and fried as toppings. The oldest known noodles were found in china at the Qijia
culture, lajia site in Qinghai, Shandong province. The 4,000 old noodles appear to
have been made from foxtail millet and broomcorn. Some of noodles used in
Chinese cuisine are cellophane noodles, bean /vermicelli noodles, mung bean
noodles, glass/transparent/slippery noodles, Chinese egg noodles, rice vermicelli.

The pastas originated in china at least 2000 years before the practice first emerged
in Italy. The Chinese did not use the word pasta which is Italian. However the
oldest form of this noodle has been unearthed in an overturned, sealed bowl at an
archaeological site in lajia (northwestern china) unlike semolina pasta which are
about 50cm long and 3mm in diameter appears similar in style to a traditional
variety called la-mian, which are still popular in china.
Tofu is another popular product often used as a meat or cheese substitute. It is a
soya-based product which is highly nutritious, inexpensive and versatile. It has a
high protein and fat content.

A number of different styles contribute to Chinese cuisine, but perhaps the best
known and most influential are Sichuan cuisine, Shandong cuisine, Jiangsu
cuisine and Guangdong cuisine. These styles are distinctive from one another due
to factors such as available resources, climate, geography, history, cooking
techniques and lifestyle.

Many traditional regional cuisines rely on basic methods of preservation such as

drying, salting, pickling and fermentation.

Dim Sum ("touch of heart") is a Cantonese term for small snacks. These bite-
sized portions are prepared using traditional cooking methods such as frying,
steaming, stewing and baking. It is designed so that one person may taste a variety
of different dishes.

In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for
direct picking up and eating. In traditional Chinese cultures, chopsticks are used at
the table.

Traditional Chinese cuisine is also based on opposites, whereby hot balances cold,
pickled balances fresh and spicy balances mild.

'Eight Immortals Crossing Sea teasing Arhats' - This is a starter before a

celebration feast. It is luxurious and traditionally uses as its eight main
ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is
flavored with fish's swimming bladder and fish bones. These symbolize the eight
immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of
chicken breast.

Yellow wine has a long history in China, this unique beverage is produced from
rice and ranges between 10-15% alcohol content. Wheat, corn and rice are used to
produce Chinese liquor which is clear and aromatic, containing approximately
60% alcohol. This also has a long history in China, with production believed to
date back to the Song Dynasty.
Importance of tea
China is regarded proudly as the hometown of tea. It is from China that the tea planting
techniques, processing, drinking methods and tea ceremony were directly or indirectly
introduced to the world. The Chinese have a saying: 'Firewood, rice, oil, salt, sauce,
vinegar and tea are the seven necessities to begin a day.' A simple meal in Chinese is Cu
Cha Dan Fan, namely coarse tea and tasteless dinner. Tea is a mysterious but harmonious
combination; it is spiritual as well as material, and invigorating as well as pacifying. Its
character is flexible in different environments. For example, as tea goes in a different
direction, a different tea culture is formed. In Japan, the rigorous tea ceremony reflects
the nation's character of making full use of every resource, while tea also represents
peace of mind.

Similarly, tea-drinking habits vary in different parts of China. Roughly, scented tea is
popular in northern China; green tea is preferred in eastern China, and black tea is
optimum for people in Fujian and Guangdong. The Chinese style of dining, yam cha,
combines the variety of dim sum dishes with the drinking of tea. Yam cha literally means
‘drink tea’. As well as with dim sum, many Chinese drink their tea with snacks such as
nuts, plums, dried fruit, small sweets, melon seeds, and waxberry.
For the Chinese, tea drinking and tea tasting are not the same. Tea drinking is for
refreshment and tonic effect.

Tea tasting has cultural meaning. Tea and tea wares should match surrounding
elements such as breeze, bright moon, pines, bamboo, plums and snow. All these
show the ultimate goal of Chinese culture: the harmonious unity of human beings
with nature.
 OBJECTIVES

 To know all about the Chinese cuisine and the different regions in
china that produces quality cuisine. To know about the food habits of Chinese
people.

 To know about the varieties of food and their cultivation and the
production methods.

 To know about authentic preparations and rare know dishes and study
about them in detail.

 To know about culture and traditional cooking methods in various regions

of china.

 To study about the hub of food and recipe exchange since it started in
Zhou Empire till now.

 To study the influence of Chinese food in India and other countries of the
world.

.
HYP OTYHESIS

The Chinese constantly adapted the eating habits because of the scarcity of food.
Meat was scare, so dishes were created using small amount of meat mixed with
rice noodles both of which were more plentiful. Vegetables were added, and stir-
frying, the most common method of cooking, became a way to conserve fuel by
cooking food quickly.

The Chinese culture has a number of rules and customs associated with eating.
For example, meals must be taken while seated; there is a set order of who may be
seated first among men, women, old and young; and the main courses must be
eaten arranged on a per table basis, with each table usually seating ten to twelve
persons. A typical banquet consists of four appetizer dishes, such as cold cut
platters or hot hors d'oeuvres; six to eight main courses; then one savory snack-
type fish and a dessert. The methods of preparation include stir-frying, stewing,
steaming, deep-frying, flash-frying, pan-frying. Chinese white radishes,
cucumbers, and so forth, may be used to add to the visual appeal of a dish. All of
these elements contribute to making Chinese food a true feast for the eyes and
nostrils as well as the taste buds.

Colour, aroma, and flavour are not the only principles to be followed in
Chinese cooking nutrition of course the first concern. A theory of the
harmonization of foods can be traced back to the Shang dynasty (Chinese culture
16th to 11th century B.C.) scholar Yi Yin. He related the five flavours of sweet,
sour, bitter, piquant, and salty to the nutritional needs of the five major organ
Systems of the body (the heart, liver, spleen/pancreas, lungs, and kidneys), and
stresses their role in maintaining good physical health. In fact, many of the plants
used in Chinese cooking, such as scallions, fresh ginger root, garlic, dried lily
buds, tree fungus, and so forth have properties of preventing and alleviating
various illnesses. The Chinese culture has a traditional belief in the medicinal
value of food, and that food and medicine share the same origin.
Togetherness and cooperation is reflected in China's mealtime customs. A dish is
never served to just one person, either at home or in a restaurant. Each person has
his or her own plate, but everyone at the table shares food. Instead of a knife and
fork, the Chinese eat with chopsticks, a pair of wooden sticks held in one hand.
Food is cut into bite-size pieces while it is being prepared, so none of it has to be
cut at the table.
REGIONAL CUISINE OF CHINA

 MANDARIN CUISINE.

 CANTONESE CUISINE.

 CHIUCHAW CUISINE.

 HAKKA CUISINE.

 HUNAN CUISINE.
 SHANGHAI CUISINE.

 SICHUAN CUISINE.

 FUJJIN CUISINE.

 HAINAN CUISINE.

 ANHUI CUISINE.
 METHODS OF COOKING USED FOR MAKINF CHINESE FOOD

• ZHU: - cook boil.

• JAIN: - panfry or shallow fry.

• Zheng: - steam.

• ZHA: - deep fry.

• ZHOU: - a very basic technique especially in Cantonese cooking where

food (such as whole chicken or prawns)is simply cooked in boiling water or
soup then drained and served. Works best with fresh meat, not frozen.

• KAO: - roast.

• JU: - bake. Usually in foil or paper.

• YAN: - to marinate with salt or other seasonings.

• BAO: - a quick frying method using less oil then deep frying, to get food
crispy texture and not over cooked.e.g:-browning of meat and crisp onions.

• HONG: - normal baking and toasting process.

QUESTIONNAIRE:
1. Tofu is made from?

a. Wheat. b. Rice.

c. soya d. meat.

2. What is dim sum?

a .main course b. small snacks.

c. dessert. d.soup

3. The yellow wine is produced from?

a. Rice b.barley

c.rye d.sugarcane

4. The content of alcohol in Chinese liquor?

a.50% b.10%

c.60% d.40%
5. Which one of following is not the regional cuisine of china?

A.hainan cuisine B.cantonese cuisine

C.kurdish cuisine D.hakka cuisine

6. what the term” yam cha” literally means?

a. Drink tea b.drink liquor

c. drink soup d.drink coffee

7. Chinese people eat their food with the help of?

a. Spoon b.chopsticks

c.fork d.hands
RESEARCH METHODOLOGY:

For systematic and effective study the research methodology is divided into
following sections:

1. Pilot study

2. Selection of Samples

3. Development of Tools

4. Collection of Data

5. Analysis of Data

1. Pilot Study :
This study is explanatory to identify different variables and designs. This
methodology is based on the information collected from the pilot study. Pilot
study was carried out by designing a questionnaire.

2. Selection of Samples :
After collecting information from pilot study the samples were selected from
Mumbai. The information was collected by visiting Chinese food outlets.

3. Development of Tools :
To elicit the accurate response, the questionnaire was designed considering the
objectives of the study. The questionnaire consisted of general information and
topics related to relative subject matter.
 4. Collection of Data :
The whole data was collected with maximum interest and co-operation of the
guide and visit to certain Chinese restaurants.

5. Analysis of Data :
The data which was collected during the study were analysed by the charts and
graphs.
CONCLUSION

As it is a study on Chinese cuisine, it is concluded that there are many types

of regions in Chinese cuisine which are different than other cuisines in
taste, colour, texture, quality and quantity. Chinese cuisine was introduced
by the Zhou dynasty.
Chinese cuisines are complicated because of their variety. Chinese cuisine
has traditionally
Been the largest consumer of its own dishes. The Chinese cuisine has the
most far reaching system of food quality control in comparison to any other
country in the world.

BIBLIOGRAPHY:
BOOKS REFERRED –
 CHINESE CUISINE

WEBSITES VISITED
 www.wikipedia.com

 www.list of cuisine.com

 www.chinese cuisine.com

 www.cuisine.com