Food Production Assignment

DEPARTMENT OF HOTEL MANAGEMENT & CATERING TECHNOLOGY

BIRLA INSTITUTE OF TECHNOLOGY
MESRA, RANCHI-835215 (JHARKHAND)

Topic: Chinese Cuisine

The assignment covers and deals with all aspects of the Chinese cuisine, its
diversity, relation to the geographical location, the cooking styles along with
common and popular ingredients, dishes and the tools and equipment that has
made the cuisine easy to cook.
This assignment also tells the influence of the Chinese cuisine with the rest of
the world.

Under the guidance of: Prof. Gautam Shandilya

Compiled by: Md Laraib Ahsan
Introduction:
Chinese Cuisine is one of the most diverse cuisines in the world which is easily
recognizable by the size of the country itself. Having the largest population in the
world and a large geographical location this country has developed a vast cuisine
diversity at every parts of the country. From the gastronomic perspective, there are
four main styles of cooking: Peking, Shanghai, Szechwan and Canton which are
correspondence to the northern, eastern, western and southern regions,
respectively.

The gastronomy of China is

considered one of the
greatest in the world. The use
of rice and wheat is extensive
with the rice being the staple
ingredient with the cooking
being generally done either in
a wok or in a steamer. No
sequence in course is

followed as such as several dishes are laid on the table together. The families enjoy
together helping themselves moving from light to heavy and again back to light at
the end of the meal.
The utensil used by the Chinese to eat is a set of two sticks cut into equal lengths
generally made by wood. The use of these chopsticks implies that everything is cut
small or diced before it is cooked and the chefs use only a chopper called cleaver
for most of their work.
 Duck and other foods, such as meat and
vegetables, are given a glossy finish with
sesame oil just before taking them out
from the wok. A lot of dishes are made by
steaming method. Pecking features
noodles rather than rice or other starchy
products such as steamed dumplings.
The dishes are more with stuffings and
are balanced and more diverse with different cultural influence than any other part
of the country. There are certain fried foods too that add a hint of crispiness to the
dishes. Shanghai cooking is more robust with more use of oil and flavors including
prominent use of ginger, garlic and chilli peppers. Here too the noodles are given
more emphasis than rice dishes. The Szechwan region bordering India and
Myanmar is famous for its hot spicy chillies in sharp contrast to the other parts of
the country.
Due to extensive travels by the Chinese to different parts of the world Chinese
cuisine is very popular all over the world. In certain countries such as the USA,
England, Australia and even India it is likely to be seen the colony of the Chinese
known as “little china”. It is successful because of its palatable flavors and ease of
eating.
Though all over the world people consider Chinese cuisine to be simple and a take-
away food but in reality the Chinese cuisine can vary from simple to complex dishes
served at the fine dining restaurant.
One of the major reason for the success of Chinese cuisine can be attributed to the
use of fresh ingredients and the balance of taste with the combination of flavours.
Yin and Yang
The Chinese food theory revolves around the yin and yang where yin is the bland
flavors and yang are the strong flavors. The combination of chicken with ginger and
shiitake mushrooms with scallions are the example of yin and yang.
Geographic Location
The country is among the largest countries in the continent of Asia with a diverse
geography. The eastern part of the country is the most densely populated region
of the country with mountains, deserts, steppes and certain fertile lowlands. The
western region is very scarcely populated with high towering mountains, plateaus
and sunken basins. The northern parts of the country bordering Mongolia is mainly
desert greatly affected by sand storms and the southern parts of the country is wet
and humid and very likely prone to floods. Typhoons are very common here.
Frequent earthquakes and other natural calamities have a great influence over the
cuisine of this country. Shortage of food have made people learn the value of food.
The Chinese literally use each and every parts of an animal’s body. For example,
when processing a chicken, it is only the Chinese who can make successful use of
the feet, neck and the parson’s nose into a delicious dish that is relished by the
people of all countries in the world.
There are four major regions who have their own prominent styles of cooking:
• Northern Region: Peking Style
The cooking style from the northern region is known as the Pecking style. Being the
border shared with Mongolia the Cuisine has a great influence from Mongolia. The
historical emergence of small royalties has provided a more sophisticated and
refined cuisine. The cuisine thus can be defined as luxurious and elegant.

Rice is cultivated favorable to the cold climate. The yellow river basin provides a
variety of food crops including, wheat, barley, millet etc. the fertile land had several
herds of sheep and goat. Game meat such as quail, duck and goose are also widely
consumed in this region. The river basin provides a variety of seafood such as crabs,
prawns and numerous freshwater fish which is quite common in pecking style of
cooking. Due to the Mongolian Muslims residing in this region the cuisine has no
consumption of Pork.
Due to the harsh cold climate the food prepared have ingredients that provide
warmth to the body such as the sesame oil. The use of scallions and garlic along
with the oily food balances the oil by absorbing the excess. The Mongolian Hotpot
cookery was introduced to keep the food warm.
• Southern region: Cantonese Style
The cuisine of the southern region is popularly known as the Cantonese cuisine.
This the most popular Chinese cuisine. The two provinces of Kwangsi and
Kwangtung that add up to Cantonese cuisine have a distinctive taste and flavor of
cooking. With the most favorable climate for the farmers’ abundance of citrus fruits
such as orange and sugarcanes are cultivated. The cuisine is dominated by the
Seafood (such as shell fish), beef and pork.
Due to the arrival of traders from Portugal and Arab have influenced the chefs of
china to create one of the most exotic and expensive cuisine of China. Some of
which are most popular in the high end restaurants include Shark fins soup and
bird’s nest soup.

The popular dish Dim-Sum is also a creation of the Cantonese Chefs. The food is
all about less oil and sweet and sour flavor. In the USA due to the absence of the
 Authentic ingredients the Chinese
Immigrants fused the Chinese Cuisines
with the available ingredients with the
use of heavy sauces and flavors creating
the whole new dishes such as chowmein,
Manchurian and chilli chicken.

• Eastern China: Shanghai Style

The eastern china has a large coastline with the southern borders with the South
China Sea and the northern borders close to the Yellow Sea. The people have a
prosperous life with full access to the sea as well as the rivers making the region to
be known as the Rice Bowl of the Country. The climate is subtropical with warm
and wet summers. With the land well irrigated with the Yangtze River the
cultivation of fresh fruits and vegetables are done in abundance.
Pork meat is most popular with some towns serve exotic dishes with donkey and
venison as well. Being the coastal belt this region is rich in the sea food which is
very popular especially the hairy crab of Shanghai.
• Western China: Szechwan Style
The food is very different from other parts of the country and is popularly known
as the Szechwan cuisine. The spices and chilli peppers dominate the food in this
region because of the Indian influence south of the border. The Yangtze River
provides irrigation for the abundant cultivation of fruits and vegetables. The chilli
pepper of this region is known as the Szechwan pepper.

the milder version to which is known

as the Szechwan peppercorn that are
milder than the peppers but hotter
than the black peppercorns with a
hint of star anise flavor.
Other flavors popular in this cuisine
are that of black beans, hot and sour
tastes, ginger and garlic. In India this
cuisine is more preferred due to the
presence of chillies and spices that
are very much similar to the indian

The Szechwan cuisine is not coated in the sauces and this is the reason why it is
common to see chicken stir fries paired with cashew nuts, chillies and even walnuts
with a hint or no sauce. The use of large woks is used to reduce the sauces so that
they barely adhere to the meat or vegetables.
Drinks
Tea plays an important role in the Chinese culture and has formed a significant
place between the cuisine. Tea is drunk along with dim-sums as well as snacks such
as nuts, plums, small sweets, melon seeds etc. Baijiu and Huangjiu as strong
alcoholic beverage are preferred by many people as well. Though wine is not
common between the meals but it is present in its menu.Baijiu is made of wheat,
corn or rice and is usually arroubd 60% v/v. Huangjiu is undistilled strong rice wine.
Soy milk, almond milk, walnut milk and coconut milk are also drunk during the meal
in different regions.
Commonly Used Ingredients In Chinese Cuisine:
Ingredients Discription Photograph
Gailan Chinese Broccoli. A leafy vegetable used in
stir fries or paired with meats. Used in
Cantonese Style of cooking

Napa Often stir fried with ginger, garlic and soy

cabbage sauce or paired with mushrooms.

Bok Choy Many a times referred to as Chinese

cabbage; is a small leafy vegetable with a
bulb like base used in stir fries. It can be
boiled, combined with meat or eaten by
itself.

Noodles Staple food of the Chinese cuisine. They

are made from wheat, rice or mung beans
called fen.
They are traditionally hand pulled in high
end restaurants before the guests.
Tofu It is a bean curd made by coagulating soy
milk and pressing the curd into soft white
and creamy blocks.
It can be deep fried, steamed or stir fried
with vegetables.

Soy Sauce Condiment made by fermenting soybean

along with water and salt.
It provides a nutty flavor and color to
meats and sauces. It can be used as a
marinade, in sauces, dips and stir fries.

Black Beans They are made by soy beans which are

salted and fermented till they turn black.
Popular in Cantonese style of cooking
being flavorful they go well with garlic
pepper and ginger.

Shiitake This mushroom is cultivated near dead

Mushrooms tree longs (Shiitake in Japanese means tree
mushroom.)
It is important to cook these mushrooms
thoroughly. Undercooked Shiitake can
lead to prolong skin rashes.

XO Sause Spicy seafood sauce used in Cantonese

style. This contains dried scallops, fish and
shrimps along with chilli pepper, onions,
garlic and oil.
Canpoy Dried Scallops used in Chinese cuisine. It is
made by first cooking the scallops then
drying them. The pungent smell of the
dried seafood is very mush liked by the
Chinese

Sesame Oil Derived from sesame seeds particularly

used in Cantonese style of cooking. It
increases glossiness and provide warmth
to the body.

Hoisin A proprietary sauce used in Cantonese

Sauce Cuisine. This sauce is made of potato
starch, rice starch, soy beans, vinegar, red
chilli peppers and garlic.

Oyester Made with sugar salt and water that is

sauce thickened with cornstarch and flavored
with oyster extract.

Wonton They are pieces of flattened dough that sre

Skin filled with various ingredients and are
steamed or fried to make a dish called
wonton.
Specialties from The Chinese Kitchen:
Dish Description Photograph
Dim-Sums These are small stuffed dumplings that are
mostly steamed, deep or pan-fried and are
traditionally served in a bamboo basket
known as dim-sum basket.
Some popular dim-sums are: Hargao
Hargao: Scallop shell shaped dumplings
made of rice flour and turn translucent when
cooked
Char siu bao: Steamed or baked bread
dumplings filled with sweet Chinese BBQ
Pork.
Shaomi: The wanton sheets aare stuffed in Char siu Bao

such a way that the fillings are exposed. After

cooking it is garnished with crab roe or
mushrooms
Lo mai gai: Made out of sticky rice and other
fillings wrapped in a lotus leaf and steamed.

Shaomai

Lo mai gai
Hot & This soup is a specialty from the Szechwan
Sour Soup region. It can be made from either vegetables
or meats or both. Shiitake mushrooms being
a must. This soup is flavored with hot chilli
paste and the tanginess is provided by the
Chinkiang Vinegar. It is garnished with
dropped egg-white which coagulates in a
thread like pattern.
Wonton The soup is made with clear chicken stock
Soup and the wonton are added and boiled in the
soup. It may contain vegetables and meat but
traditionally it is served clear with natural
flavours.

Peking This dish is eaten for its crispy duck skin. It has
Duck a unique way of both cooking and serving.
the duck is first blown with air through a pipe
to loosen its skin from its meat. The duck is
then rubbed in five-spice powder, blanched
and then allowed to rest for 6 hours. During
which it is glazed with sweet maltose syrup
which gives the duck its traditional red color.
It is then cooked in the oven until its skin is
crisp.
The duck is carved infront of the guest. At
first the skin is served along with sugar and
garlic sauce. After that the meat is served
along with rice pancakes, scallions and Hoisin
Sauce.

Spring Roll Shredded vegetables such as Chinese

cabbage, carrots and beans are stir fried with
salt and pepper flavored with soy sauce. The
vegetable is then rolled between thin sheets
of dough and fried until crisp.
Meat can also used along with the
vegetables.
Drunken The chicken is soaked in Shaoxing wine and
Chicken aromatic vegetables for a few days to week
to get a deep flavor of alcohol. It is then
served cold.

Beggar’s The chicken is marinated in Shaoxing wine,

Chicken soy sauce, star anise and cloves and rested
for at least 5 hours. It is then stuffed with
various kinds of meat like pork, sea food,
vegetables and wrapped in a lotus leaf.it is
then wrapped in potter’s clay and baked in
the oven for a few hours.
Mapo It is a popular Szechwan dish. It is a
doufu combination of tofu and spicy chilly and black
bean sauce. The dish is often combined with
minced meat often beef or pork.
Hakka Dry stir-fried noodles with vegetables, meat,
noodles soy sauce and seasoning.

Moon Made from egg, flour and filled with sweet

cake lotus seed paste often eaten with Chinese
tea.

Toffee Bananas are dipped in pancake batter and

Banana deep fried until crisp. It is then coated with
sesame flavored caramel syrup and plunged
into ice cold water to harden. This dessert is
served along with vanilla ice cream.
Tools and Equipment used in Chinese Cuisine

In all hotels the Chinese cooking such as boiling, steaming, stir-frying, deep frying
is done over the Chinese cooking range. The cooking is organized in such a way that
the chef need not move about the kitchen. The front burners are mainly used for
cooking while the back burners contain stock as well as hot oil. The water spots
provided above helps in fast cleaning of the wok. The extra water drain down to
the dip tray an then to the hotel’s drainage system directly avoiding mess over the
cooking range.
The chines cooking is minimal and therefore very fast. Only two or three cooks are
present near the range because they have to cook and serve the food very quickly
and efficiently.
Therefore, the chefs due to less time and fast service have to complete all there
cooking over the same range.
Common Tools and Equipment used in Chinese Kitchen
Equipment Description Photograph
Wok Used for stir frying, deep frying and even
cooking sauces and other items. It is a
round shallow concave utensil made of
light weight cast iron which allows
flipping and tossing off food with ease. It
comes in various sizes

Chinese It is used for cleaning the wok while

Broom cooking on the range. Hot water is
spouted and the wok is rubbed with the
wooden bristles which cleans the wok
without damaging its seasoning.

Cleaver Heavy multipurpose chopper. It can be

used for flattening meat, mincing, slicing
and even chopping. It comes in various
thickness and weight.

Dim Sum Bamboo made baskets that are used for

Basket steaming dim-sums as well as serving
them. They are hand woven and can be
stacked on top of each other.
Steamers Traditionally made up of bamboo.
Nowadays electric steamers are
present. Used for steaming rice and
other products.

Metal Used for stir-frying food in wok. The

spatula curved shape allows it to scrape things
off the bottom and the raised side
allows it to easily hold the food

Chinese Used for cooking soups and even stir-

Spoon fries in a wok. It is used to pick up
condiments and even for cooking.

Strainers Used to strain boiling food or frying

food.
 REFERENCE
• Parvinder S. Bali, International Cuisine and Food Production Management,
2018 Oxford University Press; Pg. 267-283
• https://en.wikipedia.org/wiki/Chinese_cuisine