Assignment on Chinese Cuisine Class: BHMCT 7th semester Submitted to: Mr.

Sourav
Submitted by: Akash Rathuri Introduction to Chinese Cuisine The Chinese cuisine is
one of the oldest and most diverse cuisines in the world. The use of a wide variety
of ingredients, such as meats, seafood, vegetables, and grains, is one of the
defining characteristics of this style of cooking. To bring out the full potential
of these ingredients' flavors, Chinese cooks employ a wide variety of cooking
methods, such as stir-frying, steaming, and braising, amongst others. The Chinese
culinary tradition stands apart from all other food cultures. Both fan and cai are
essential components of a well-rounded Chinese meal. A traditional Chinese meal
includes a source of carbohydrate or starch, such as rice, noodles, or steamed buns
(fan), as well as several dishes of vegetables, fish, meat, or other items (cai).
The fine art and skill of Chinese cuisine lies in the combination of a wide variety
of ingredients and the borrowing of a wide variety of techniques for the
preparation of cai. One more characteristic of Chinese cuisine is the way in which
colors, aromas, flavors, shapes, and textures all work together in perfect harmony.
When blending, it is important to use colors and flavors that contrast with one
another; additionally, the various components must not be mixed together
carelessly. Cutting up the ingredients is another essential step in traditional
Chinese cooking that must be taken in order to create a dish that is harmonious.
Slices are paired with other slices, shreds, cubes, and chunks, respectively.
Chunks are paired with other chunks. This is done not only for the sake of
appearance, but also so that the dish will have the same texture. A single dish can
have a variety of different textures, including softness, crispiness, crunchiness,
smoothness, and even rigidity. The incorporation of a variety of distinct textures
into a single dish is an essential component in the process of combining a dish's
various flavors and hues. This is something that can be accomplished by utilizing
the appropriate cooking techniques. A table laden with Chinese food has a very
appealing appearance. Since time immemorial, tea has been one of the most popular
beverages consumed in China. There is a strong connection between Chinese culture
and Chinese cuisine. Chinese food is considered to be one of the three major
cuisines of the world. Spicy or not, there is a huge variety of flavors and
preparation styles available in Chinese cuisine. In Chinese cuisine, ginger, chili
peppers, and garlic are considered to be the "holy trinity." Corn starch is
typically used as a coating for the majority of dishes, both vegetarian and non-
vegetarian alike. Dried vegetables such as potatoes, turnips, and eggplant are also
incorporated into the recipe. In addition, dried pork and dried fish, both of which
are not vegetarian, are utilized as ingredients in Chinese cuisine. The majority of
Chinese meals are prepared over an open flame. In addition, ovens and microwaves
can be found in most Chinese kitchens. The majority of the cooking is done in a wok
or a pan. Stir-frying is the method of cooking that is most frequently used in
Chinese cuisine. Chinese culture includes a wide variety of celebrations, some of
which have gained notoriety across the globe, such as the dragon boat race. Nearly
every celebration is known for its one-of-a-kind take on the culinary arts. There
are many approaches to cooking in China, but the majority of Chinese chefs have
categorized the country's food into eight distinct regional cuisines based on the
distinctive flavors and regional identifiers of each. Cantonese cuisine, Shandong
cuisine, Jiangsu cuisine (more specifically Huaiyang cuisine), and sichuan cuisine
are perhaps the most well-known and influential styles that contribute to Chinese
cuisine. However, Chinese cuisine is influenced by a number of different styles.
[32] [33] Each of these styles is distinct from the others due to a variety of
factors, including the availability of resources, climate, geography, history,
historical cooking methods, and lifestyle. [34] While one method may emphasize the
use of garlic and shallots more than chili peppers and spices, another method may
emphasize the preparation of seafood more than other types of meat and fowl.
Braising and stewing are two of the most common methods of preparation in Jiangsu
cuisine, while baking is more common in Sichuan cuisine. Zhejiang cuisine places a
greater emphasis on serving food that is still fresh and has some characteristics
in common with Japanese cuisine. The cuisine of Fujian is well-known for the use of
various spices as well as its flavorful seafood and soups. The cuisine of Hunan is
well-known for its spicy and sour flavor profile. Anhui cuisine is more adventurous
than Fujian cuisine because it makes use of wild ingredients to create a
distinctive flavor. [35] A Brief Overview of China's Gastronomic Past China's
culinary tradition has a long and illustrious history that dates back thousands of
years. It is believed that the Shang Dynasty (16th–11th century BC) was when
Chinese cuisine first began to take shape. The earliest known Chinese cookbook
dates back to the Han Dynasty (206 BC–220 AD), and it was written during that time
period. Throughout the centuries, various dynasties and geographical areas each
developed their very own, distinctive approach to the art of cooking. For instance,
during the Ming Dynasty (1368–1644), the imperial court was renowned for its lavish
and intricate dishes, while the food of the common people was known for being more
straightforward. Evidence of human elements along the Yellow River Valley dates
back thousands of years, making China arguably the cradle of Asian civilization.
Early China was dominated by feudal lords and warring areas, including the Shang
and Zhou dynasties, which were among the most famous early rulers of China. In
modern times, China is home to some of the world's largest cities, including
Beijing, Shanghai, and Hong Kong. In addition, throughout the course of history,
other cuisines have had an impact on the development of the Chinese culinary
tradition. For instance, the Silk Road trade routes connected China to the Middle
East and Central Asia, both of which contributed new ingredients and cooking
techniques to Chinese cuisine. In a similar vein, the arrival of Europeans in China
during the 16th century brought with them new ingredients such as potatoes,
tomatoes, and chili peppers, all of which have since established themselves as
fundamental components of Chinese cuisine. Components That Go Into Making Chinese
Food Chinese cuisine makes use of a wide variety of components, each of which
possesses its own distinct flavors as well as specific health advantages. Rice is
one of the ingredients that is used in cooking the most frequently. Rice is a basic
food item in China and is incorporated into a wide variety of local cuisines. It is
most commonly served as a side dish, but it can also be the foundation for other
dishes, like fried rice or congee, if desired. Noodles: Noodles are another type of
food that is considered to be a staple in China. Noodles come in a variety of
forms, including wheat, rice, and egg noodles. They are frequently prepared by
stir-frying or being added to soups. A fermented sauce that is made from soybeans,
wheat, and salt, soy sauce is known by its Japanese name, shoyu. It lends a robust
and savory flavor to a variety of dishes when used as a seasoning or marinade in
the preparation of those dishes. Ginger: Ginger is a common ingredient in Chinese
cuisine and is used both for the flavor it imparts as well as for the medicinal
properties it possesses. It is frequently utilized in preparations such as soups,
marinades, and stir-fries. Garlic: Garlic is another ingredient that is frequently
used in Chinese cooking. It is valued in Chinese cooking for both its flavor and
its potential therapeutic benefits. It is frequently utilized in preparations such
as soups, marinades, and stir-fries. Chili Peppers: Dishes can be given an extra
kick of heat by using chili peppers, which are frequently used in Chinese cooking.
They are most commonly utilized either fresh, dried, or processed into chili oil or
chili paste. Scallions, sesame oil, oyster sauce, hoisin sauce, five-spice powder,
and five-spice powder are some of the other ingredients that are frequently used in
Chinese cuisine. Chinese cuisine makes extensive use of a variety of vegetables,
including bok choy, Chinese broccoli, Chinese cabbage, and Chinese eggplant, in the
dishes that are prepared. Chinese cuisine makes extensive use of a variety of
meats, including pork, beef, chicken, and duck, among others. In addition, seafood
like prawns, scallops, and fish are frequently used ingredients. Umami is a flavor
that can be added to dishes by using a variety of mushrooms, which is something
that is commonly done in Chinese cuisine. Kung Pao Chicken is a dish that is
considered to be one of the most popular dishes in Chinese cuisine. This dish is a
spicy stir-fry dish that is made with chicken, peanuts, and various vegetables. The
dish known as Peking Duck consists of roast duck that has been given a crispy skin
and is served with pancakes, scallions, and hoisin sauce. The traditional Chinese
dish known as "Hot Pot" consists of meat, seafood, and vegetables that are braised
in a flavorful broth. Chow Mein is a dish that is made up of noodles that have been
stir-fried with meat and vegetables. Egg Fried Rice is a dish that is made up of
rice that has been stir-fried with eggs and vegetables. Dumplings are a dish that
can be steamed or fried and are filled with meat and vegetables. Traditional
Chinese dishes include Sweet and Sour Pork, which consists of pork that has been
deep-fried
until it is crispy and then covered in a sweet and sour sauce; and Chinese Hot
Pot, which is another traditional dish in which a pot of simmering broth is placed
in the middle of the table and ingredients are cooked in the broth. Cooking Methods
of Making Chinese Food Chinese cuisine is well-loved all over the world and is full
of a wide variety of delectable foods, including noodle dishes, rice dishes, spring
rolls, and dumplings. There are many different approaches to cooking given the wide
variety of foods available. In this blog, we explore the various cooking techniques
that are used to prepare Chinese cuisine so that you can create authentic versions
of your favorite dishes at home using the appropriate approach. The boiling method,
which is utilized in a wide variety of cuisines, is generally regarded as the least
complicated way to prepare Chinese dishes. After being washed and cut, the
ingredients are thrown into a pot of boiling water or stock for a speedy
preparation method. After they have finished cooking, the ingredients should be
drained immediately and then seasoned before being served. Because they can be
cooked to either a firm or a tender consistency depending on how you like them,
vegetables are the most frequently used ingredient to prepare in this form.
Roasting is a common preparation method in Chinese cuisine, and it's used for a
wide variety of meats like chicken and duck. Before being hung over an open flame
or placed in an oven preheated to a very high temperature, the meat is typically
washed, seasoned, and then basted with cooking oil. After being roasted, the skin
should become crispy, at which point it can be chopped up and arranged in an
artistic manner on a platter. To enhance the flavor of many roasted dishes, the
drippings from the meat are used to make a sauce that is served alongside the dish.
Peking duck is a roasted Chinese dish that is enjoyed all over the country and is
considered to be one of the most well-known and traditional Chinese dishes. To
prepare this dish in a flash and with little effort, simply toss all of the
ingredients into a wok, turn the heat up to high, and stir-fry it for a few
minutes. As a result of the relatively short cooking time, the majority of the
nutritional value of the vegetables and other ingredients will be preserved, and
the meat that is stir-fried will typically be juicy and flavorful. Braising is a
method that takes a little bit more time than some of the others, but it is
undeniably deserving of the investment of your time and effort. The method calls
for the addition of seasoning and ingredients to a small quantity of water or broth
in a wok or saucepan, followed by the boiling of the mixture at a high temperature.
After that, you let the mixture simmer over a low heat for at least an hour, but
preferably longer. Once the ingredients have been braised, you can cut them into
large cubes and serve them. The most well-known dishes prepared in this manner are
probably chicken braised with mushrooms or beef braised with potatoes. Both of
these dishes are braised in their respective liquids. Cooking by frying food in oil
at a high temperature is a common practice that is followed all over the world.
When you deep-fry something, you completely submerge the ingredients in oil in
order to create a dish with a crispy texture. Deep frying is typically done by
cutting the ingredients into small chunks, soaking them in a seasoning of your
choosing, coating them in corn starch, and then frying them in hot oil. This is the
standard method. The food will have a crispier texture if you use more seasoning
and corn starch in your preparation. The cooking method of steaming, which
originated in China, is widely utilized for the preparation of buns and dumplings.
Putting the ingredients to be cooked in a steamer basket before putting that basket
into a steamer pot filled with water is the first step in the process of using this
method of cooking. Because boiling causes the water to absorb the nutrients in the
food, steaming is a better method for maintaining the food's nutritional value.
Additionally, less seasoning is used, and very little oil is required, which helps
to preserve the food's authentic flavor while reducing the overall amount of oil
used. The natives frequently make use of bamboo steamers, which, when stacked on
top of one another, make it possible to prepare multiple types of food at the same
time. Dishes that need to be cooked for the longest amount of time are moved to the
bottom of the oven so that they are closer to the heating element. In addition, dim
sum, dumplings, buns, and fish are some of the most well-known dishes that are
prepared by steaming. They are simple to clean and store, in addition to having the
ability to reheat previously prepared meals. They are light in weight and come in a
variety of sizes. Cooking with Chinese utensils Does Not Have to Be Terrifying
Despite What Some May Believe Using Chinese cooking utensils does not have to be as
terrifying as some may believe. Although some equipment may look rather unusual,
these tools help tremendously in the preparation of some of the most delicious
Chinese dishes. This article highlights many popular kitchen items found in Chinese
kitchens. As the world becomes more global and reaches out to many parts of the
world, we can find increasing international cooking tools in our local grocery
stores without venturing to Chinatown or an Asian grocery store (though one can
find more options at better prices in the latter). So sit back and learn how you
can enrich your kitchen knowledge! Wok is a Cantonese word for pot and arguably the
most important tool in the Chinese kitchen. A traditional wok is round-bottomed and
used for cooking over an open flame. The sides of the wok are hugged by the flames,
thus becoming the perfect heat conductor. Flat-bottomed woks are designed for
cooking over kitchen stoves. Regardless of the shape, the most important thing we
need to ensure is that as much of the wok’s surface area as possible is in contact
with the heat source—ideal for stir-frying. Cooking utensils used typically in
stir-frying are chopsticks, wooden, plastic, or metal spoons, spatulas, and tongs.
If you don’t have a wok, get one, or a shallow non-stick frying pan should suffice
for stir-frying. Steamer: No dim sum eating experience is complete without this
tool. It’s a brilliantly simple way of steaming—a lidded bamboo basket set over a
pan of boiling water. Another modern option is a steamer made from aluminum. I
guess the Chinese have figured out how to create the best steamers over the
centuries. The traditional bamboo steamer has a slightly dome-shaped lid that
absorbs any condensation so that no liquid drips down to waterlog the food. The
steamers can be stacked, and some have lacings or strings on the sides to tie them
together. Unfortunately, bamboo steamers cannot last as long as aluminum ones, but
they are cheap to replace! Steamers are used to steam a variety of foods, from dim
sum to veggies to meats to fish. They are simple to clean and store, in addition to
having the ability to reheat previously prepared meals. They are light in weight
and come in a variety of sizes. Utensils Besides the common tongs, spatulas,
spoons, ladles, measuring cups and jugs, scales, knives, peelers, prep bowls,
saucepans of varying sizes, and stockpots with lids, the Chinese kitchen is no
stranger to: a strainer or sieve approximately 4 inches in diameter; it is used to
strain chili flakes or bits of food from oil; a chef's wooden chopsticks at least 6
inches in length; these chopsticks are great for retrieving ingredients in a deep
wok filled with deep-frying oil; a spider approximately 5 inches in diameter; one
uses it to scoop and drain food; a mortar and pestle Larger ones are recommended,
as you can pound large food items in one go. If you want a faster alternative, then
opt for a food processor Chinese cleaver. Make way for the next big thing in Iron
Chef! This knife is awesome for chopping some of the hardest meat and cracking
bones. Select a cleaver with a comfortable grip, weight, and size. You may want to
go for a wooden handle as the metal one can become slippery when your hands are
wet. Food types: yin foods calm, yang foods stimulate; food descriptors: • sweet
(earth): for dry, weak, excitable types; • bitter (fire): for slow, heavy,
aggressive types; • sour (wood): for changeable, erratic types; • pungent (metal):
for sluggish, lethargic, cold types; • salty (water): for thin, dry, nervous type;
To achieve perfection in Chinese cooking, one must understand the techniques
underlying the art. A) Cutting: Shape depends in the main on cutting. Cutting will
also affect the color, aroma, and taste. Raw materials should be sliced, diced,
shredded, cubed, minced, or pureed, depending on the requirements of the dish and
the character of the raw food. Cutting has been an integral part of the art for
centuries. Confucious, the Great Philosopher and Educator said 2000 years ago, “I
will not eat food which is not properly cut”. We cannot fault Confucious for being
too particular here. Improper cutting makes food unattractive and causes an
unevenness in color and taste. In stir-frying improper cutting will result in the
small pieces being overcooked and big pieces remaining raw.A famous dish called
‘Thick Soup of Perch and Water Shield’ made its appearance sometime around the Jin
dynasty. The above mentioned ‘Qi Min Yao Shu’ describes a preparation of the dish
that calls for precise cutting. The bones of the perch must be picked out and the
meat cut into slices 6cm long. Water shields had to be shredded. ‘Perch and Shield’
was so delicious that according to one historical text, a man named Chang Han chose
to abandon his official post in Loyang so that he could return to his native Wuxian
country in Jiang Su province to test the famous dish. Emperor Yangdi of the Sui
dynasty was said to have praised ‘Perch and Shield’ highly. The many recipes left
to us from the Tang dynasty show that dexterity with the knife was required of al
good Chefs. And today we enjoy a rich variety of cold and hot foods that are
presented in intricate designs and artful arrangements. B) Flavouring: Taste
depends in the main on flavoring. The proper use of seasonings and spices is
extremely important. There are many tastes—salty, sweet, sour, pungent, fragrant,
biter, and so forth—and of them, salty is predominant. Salt can not only improve
the flavor; it can also eliminate fishy or gamey flavors in food. Sugar sweetens,
and it can dissolve fats and eliminate or offset bitter flavors in some foods.
Vinegar dissolves calcium found in food, and it cuts the greasiness of a dish.
Peppers have their own unique pungent aromas, which make food more appetizing.
Bitter tastes are not usually desirable in a dish, but a little bitter can
eliminate certain undesirable flavors and enhance the deliciousness of other
ingredients. The proper use of seasonings will produce a variety of dishes to suit
a variety of appetites. In cooking, a good cook must know what to add, how much to
add, and when to add it. Different spices should be added at different stages of
preparation. Mastery of condiments, spices, and seasonings is mastery of the arts.
The ancient text ‘Shang Shu’ or ‘The Book of History’ notes that salt and plum were
necessary ingredients in making soup. Vinegar did not exist at the time, and sour
plums were used instead. In the Spring and Autumn Periods, Duke Qi Huan, the leader
of five states (?–720 BC), was recorded to have been unwell one night. His mouth
was hot and dry, and his heart was pounding. Yi Ya, his favorite subject, a chef
famous for his use of flavors, made a bowl of soup for the Duke. The soup cured him
of his condition, and he recovered quickly. Regardless of the taste of the original
ingredients, a truly delicious dish depends on the seasoning. By varying their use
of flavorings, Chinese chefs have created new tastes: the tingling spiciness of
‘Mala’, the combination of sweet, hot, and salty of ‘Yuxiang’ (fish flavor), the
spicy sesame of 'Guaiwei', and so on. C) Fire: Chinese chefs pay particular
attention to the control of the fire, manipulating it to bring out certain flavors
and to cook raw foods to just the right degree of doneness. Chinese chefs have
known the importance of controlling fire since the earliest recorded recipe. The
‘eight delicacies’ of the ‘Zhou Li’ and ‘Li Ji’ call for stewing or braising,
cooking over a slow fire for a long time. In the ‘Chapter on Natural Tastes’ of
‘The Annals of Lu', control of the fire was pointed to as affecting the taste of
food. A proper fire meant a delicious dish. Su Dongpo (1037–1101), the great writer
of the Song Dynasty, was also an expert in cooking. He created a way of stewing
pork, and it has been known ever since as ‘Dongpo Pork’. The great writer even
immortalized his pork in a poem. ‘A slow fire, a little water, and it will be
delicious’. Generally speaking, where the food is cut into large pieces, it should
be cooked over a small or tiny fire for a long time. Such cooking methods are
essentially stewing or simmering. Foods cut into small pieces are cooked quickly
over a high flame, and these cooking methods are all forms of frying or stir-
frying. There are other cooking methods to use, depending on the dish you want to
prepare. In stewing or simmering, particular attention is paid to the pot or
cooking utensil. Instead of the common everyday pot, special pots are used, and
they are sometimes sealed before the heat is applied. For instance, there is a dish
called ‘Earthen Jar Pork’ in Beijing cooking that is stewed in a sealed earthenware
jar. The famous Fujianese dish ‘Buddha Jumps over the Wall’ is prepared by putting
the ingredients in a Shaoxin wine jar, sealing the jar with lotus leaves, and then
cooking them over a slow fire for a fairly long time. The ingredients should be
soft, glutinous, and fresh, with a delicious aroma. It will assault your senses as
soon as it is put on the table. A poem has described it: ‘The aroma perfumes the
air the moment the jar is opened; Buddha will give up meditation and jump over the
wall’. The name of the dish came from the poem. Its success depends on controlling
the fire. D) Regional Styles: China is a big country. Different regions enjoy
different climates, natural resources, and foods. The variety of regional styles
and dishes is enormous, calling on special condiments and cooking techniques to
produce different flavors. For condiments, Sichuan is known for its broad bean
paste; Guangdong has oyster sauce; Fujian has ‘Hongzao’, a red fermented grain; and
Hunan has fermented soy beans or black beans. For regional styles, Beijing is known
for its fried foods, which are crisp and tender. Suzhou style is noted for its
simmering and braising techniques. Suzhou cooking is a bit on the sweet side but
very heavy in flavor, and the flavoring melt in your mouth. Sichuan cooks
specialize in chilies and hot peppers and are famous for aromatic and spicy sauces.
Guandong cooking makes use of many, many ingredients and looks for fresh, tender,
crisp textures. Fujian cooks work with clear broths and different frying
techniques, favoring light, sweet, and sour flavors. Hongzao, a red fermented
grain, is frequently used to flavor Fujian dishes. Anhui cuisine is famous for its
use of game. It stresses the natural flavors of the ingredients. Zhejiang dishes
tend to be fried and are delicately crisp. Hunan cooking favors the use of vinegar.
Its smoked foods are distinctive, and hot and sour flavors characterize the
region's dishes. Shandong cuisine is famed for its soups: clear soups and milk
soups. Individual tastes may vary, but color, design, taste, and aroma are what
bring a person to the table. Only by coming to the table can one sample the
different flavors and foods from the regions of China that make Chinese cuisine so
rich and varied. Initial preparation: Cutting Techniques: The cutting of various
ingredients into different sizes, thicknesses, and shapes is an important element
in Chinese cuisine. As mentioned earlier, the Chinese always cut their food into
small, neat pieces before cooking, partly because of fuel conservation; small
pieces of food can be cooked quickly before the sticks of firewood burn out! And
partly because small pieces of food are easier to serve and eat with chopsticks
since knives and carvers have never been used on Chinese tables. The fact that
small pieces of food only require a short cooking time and thus retain much of the
natural flavors and nutritious value is an added bonus in Chinese cooking, which
must be regarded as an incidental discovery. So the Chinese started cutting their
food into small pieces before cooking for practical reasons, but as their cuisine
developed into a fine art, naturally too, the cutting became more and more
sophisticated. We must have found out the close relationship between cooking and
cutting, so instead of cutting everything into small bits and pieces
indiscriminately, we gradually worked out the following basic rules that govern the
cutting of food. 1. The size and shape of the cut ingredient must, first of all, be
suitable for the particular method of cooking. For instance, the ingredients for
quick stir-frying should be cut into small, thin slices or shreds, never large,
thick chunks. 2. Learn and understand the character of the ingredients, their
textures, and the color changes—an important factor that helps you choose the
appropriate cutting and cooking method. Tender ingredients can be cut thicker than
tougher ones that require more cooking time, and most meats change color when
cooked (chicken and pork become paler, while beef and lamb tend to become darker
after they are cooked). The ingredients must be cut into pieces of uniform shape,
size, and thickness; this is not only to create aesthetic harmony but also because
each piece must be cooked evenly; larger pieces will be undercooked and smaller
pieces will be overcooked. Whenever possible, different ingredients for the same
dish should be cut into pieces of the same shape and size; slices are matched with
slices, shreds with shreds, cubes with cubes, chunks with chunks, and so on. There
are certain shapes that are standard in Chinese cooking. Slice, Strip, Shred,
Chunk, Piece, Dice, Cube, Grain, and Mince The actual shape is decided by the
character of the ingredient and the cooking method required. Slices are thin, flat
pieces of the ingredient. Cut them by first cutting the ingredient into sections as
required by the dimension of the slice, and then slicing the sections according to
the desired thickness. The required size is often decided by the cooking method.
Strips and shreds are similar; one is thicker, the other is thinner. First, cut the
ingredients into slices, then pile them one on top of each other like a pack of
playing cards and cut them into strips or shreds as desired. CHUNK, PIECE: There
are many kinds of chunks and pieces: diamond, hexagonal, rectangular, or wedge-
shaped. Cut them by first cutting the ingredient into broad strips or sections and
then into smaller pieces as required. DICE, CUBE: Diced cubes and small cubes are
pieces cut from strips. GRAIN, MINCE: Grains are finely chopped ingredients and are
cut from shreds. Mince is even finer and is cut by much chopping and pressing with
the flat of the blade. In addition to these, there are FLOWER-CUTTING and SCORING
for thick pieces such as kidney, squid, and fish in order to allow more heat, and
INITIAL PREPARATION AND COOKING TECHNIQUE. A Chinese dish is usually made up of
more than one ingredient because when a single item is served
on its own, it lacks contrast, therefore there is no harmony. Some cooks like to
mix contrasting flavors and unrelated textures; others prefer the matching of
similar tastes and colors. Some wish the flavor of each ingredient to be preserved,
others believe in the infusion of flavors. To start with, you first choose the
‘main’ ingredient, then decide which type or types of ‘supplementary’ ingredients
will go best with it, bearing in mind the difference of color, flavor and texture
and so on. For instance, if the main ingredient is chicken breast, which is white
in color and tender in texture, then one would choose as a supplementary ingredient
something crisp like celery, which is also pale in color, or one would perhaps
choose something more colorful like green or red peppers, with crisp or something
soft like mushrooms. By combining different supplementary ingredients with the main
one and by adding various seasonings, it is possible to produce almost an endless
variety of dishes without resorting to unusual and exotic items. That is why a
Chinese cook abroad can always produce a Chinese meal, even using only local
ingredients. For the ‘ Chineseness’ of the food depends entirely on how it is
prepared and cooked, not what ingredient is used. As mentioned earlier, the cutting
of variety ingredients into different sizes, thickness and shapes is an important
element in Chinese cuisine. The Chinese practice of cutting their food into small,
neat pieces before cooking, partly because of fuel conservation and partly because
small pieces of food are easier to be served and eaten with chopsticks, small
pieces of food are easier to be served and eaten with chopsticks, since knives and
carvers have not been used on Chinese tables since ancient times. Of course, small
pieces of food require only a short cooking time, thus retaining much of the
natural flavors and nutritional value. The size and shape of the cut ingredient
must, first of all, be suitable for the particular method of cooking. For instance,
ingredients for quick stir-frying should be cut into small, thin slices or shreds,
never large chunks. Learn and understand the character of the ingredients, their
texture and their color changes – an important factor that helps you to choose the
appropriate cutting and cooking method. Tender ingredients can be cut thicker than
tougher ones that require more cooking time, and most meats change color when
cooked. Chicken and pork become paler, while beef and lamb tend to go darker after
being cooked. After cooking, the next step in the preparation of food (usually
applies to ingredients such as meats, poultry and fish, not to vegetables) before
actual cooking is marinating. The basic method is to marinate the white meats and
fish in salt, egg white and corn flour, in order to preserve the natural delicate
texture of the food when cooked in hot oil. For red meats, the basic marinade
usually consists of salt, sugar, soy sauce, rice wine, and corn flour. The purpose
of this marinade is to tenderize and enhance the flavors of the meat. When it comes
to actual cooking, the two most important factors are the degree of heat and the
duration of cooking. These two factors are so closely related to each other that it
is very difficult to give a precise cooking time in most recipes, since much
depends on the size and condition of the ingredients, and above all, on the type of
the stove and cooking utensils used. All in all, there are well over 50 distinct
methods of cooking in Chinese cuisine. They fall roughly into the following
categories: water cooking: boiling, poaching, and simmering. Oil cooking: deep-
frying, shallow-frying, stir-frying, and braising Fire cooking: roasting, baking,
and barbecuing COOKING METHODS The Chinese divide the temperature of heat
into'military' (high or fierce and medium) and ‘civil’ (low or gentle and weak).
And proper control of temperature and cooking time is key to success or failure.
High or fierce heat is usually used for quick cooking and tender foods. Different
kinds of frying, steaming, instant boiling, etc. call for high heat. Medium or
moderate heat can be used for quick braising, steaming, and boiling. Low or gentle
heat is used for slow cooking, allowing the flavors to penetrate through all the
ingredients, such as in roasting and simmering. Weak heat is used for long cooking,
turning hard ingredients soft. It is used for simmering, braising, and stewing.
Here are 25 commonly used methods in Chinese cooking. One dish may require one,
two, or three methods; each will produce a different effect.  CHAUN: quick or
rapid boiling. This simple cooking method is often used for making soups. Bring the
water or stock to a boil over high heat, add the ingredients and seasonings, and
serve as soon as the soup re-boils. No thickening agent is added, and the
vegetables will be crisp and fresh.  SHAU Instant boiling or rinsing. Thinly
sliced ingredients are dipped into boiling water for a second or two, occasionally
drinking it as if rinsing, then served with a sauce. This cooking method keeps the
ingredients fresh and tender.  AO Stewing or braising. Flavour a little hot oil
with spring onions and ginger-root, and then stir-fry the ingredients for a short
time. Now add the stock or water and seasonings. Simmer over a low HUI Braising or
Assembling. A method of cooking a dish that consists of several different
ingredients. Stir-fry the ingredients first, add stock or water and seasonings,
boil over high heat for a short while, then thicken the gravy before serving.
Alternately, prepare the gravy first then add the partly cooked ingredients (deep
fried or steamed) cook over low heat, thicken the gravy and serve.  BAN Mixing
salads. This method does not actually involve cooking, but simply calls for cutting
the raw or cooking ingredients and dressing it with seasonings.  QIAND Hot salads.
Here, the raw ingredients are parboiled or blanched first, then dressed with
seasonings. The difference between cold salad and hot salad dressing is as follows:
cold salad dressing: soy sauce, vinegar, and sesame seed oil. Hot Salad Dressing:
ginger shreds, sesame peppercorn, salt, sugar, and sesame seed oil  YAN Pickling.
Pickle the food with salt and sugar or with salt and wine. Dishes prepared this way
have a subtle fragrance and are crisp.  JIAN Shallow is frying. A flat-bottomed
pan is used with a little oil and medium or low heat. Seasonings are added when the
food is half done. The pan should be turned from time to time during cooking so
that the heat is evenly distributed.  TA Pan-frying. The ingredients are coated
with batter and fried in a small amount of oil on both sides over low heat until
done. The ingredients may be deep-fried first and then finished off by pan-frying.
Seasonings and sauce are added towards the end of cooking.  TIE-PAN Sticking
frying. This is basically a form of shallow frying, but only one side is fried; the
food is not turned over, so that one side is golden brown and the other side is
soft and tender. Blending of flavors and seasonings: A dish is made up of one or
more ingredients. The ingredients are usually divided between the'main' ingredient
and the'supplementary' ingredient or ingredients. The main ingredient is the major
ingredient used for the dish, and the supplementary ingredients serve as a contrast
to it as well. flavors for the dish. In selecting the ingredients for a dish or a
course of dishes attention should be paid to – 1. Quantity: The main ingredients—
color, aroma, flavor, or shape—should be maintained. If there is no marked
distinction between the main and supplementary ingredients, then equal proportions
should be used. 2. Flavour: The main ingredients flavor should dominate the dish;
the supplementary ingredients should be lighter in flavor. If the main ingredient
itself is light in flavor, then heavily seasoned supplementary ingredients will
complement the main one. 3. Texture: The texture of the various ingredients can be
similar, or in contrast , which offers a more interesting result. Attention should
be paid to the temperature of heat and duration of cooking time for each individual
item, so that the ingredient retains its proper texture. 4. Shape: Affects the
appearance of the dish and the cooking itself. Usually, the shape of the main
ingredient is the most prominent. And in selecting dishes for a complete meal,
there should be a variety of shapes—slices, cubes, shreds, etc.—in order to avoid
monotony. 5. Color: Color will affect the presentation of the dish and the flavor.
One color may be chosen for the dish, and all the ingredients will then match.
Alternatively, different colors will often add to the variety in presentation
value. There are five basic flavors in Chinese cuisine: Salty flavoring agents:
salt, soy sauce, soy bean paste, etc. Sweet: sugar, honey, jam, etc. 3. Sour:
vinegar, plum sauce, tomato sauce, etc. Hot: chili, chili sauce, pepper, ginger,
mustard, etc. In addition, certain regional cuisines include two extra flavors. 6.
Aromatic flavoring agents: wine, garlic, spring onions, sesame, pepper, sesame
seeds, sesame seed oil, spices, etc. Delicious: This is a literary translation from
the Chinese character XIAN. Made by joining a fish with a goat, it produces a
delicious flavor. Flavoring agents: mono-sodium glutamate, oyster sauce, shrimp
sauce, chicken and meat stock, etc. Out of these basic flavors. A Chinese cook can
create several combinations of flavors: sweet and sour; salt, sugar, vinegar, etc.
Sweet and salty: salt, sugar, soy sauce, etc. Hot and sour: chili, chili bean
paste, vinegar, etc. Salty and hot: soy sauce, chili sauce, etc. Aromatic and hot:
chili oil, curry powder, mustard, etc. Aromatic and salty: salt, sesame pepper. The
most famous and popular sweet and sour sauce has many regional variations, but
there are
only 2 basic styles: 1. CANTONESE SWEET AND SOUR SAUCE: The Cantonese usually make
their sweet and sour sauce in large quantities, which is used for different dishes,
be it pork, chicken, fish, or prawn. Ingredients: Vinegar 800 ml, Sugar 400 gms,
Salt 3 tbsp, Tomato puree 200 gms, Water 1500 ml BATTERS AND THICKENING AGENTS
Batters are used to coat ingredients before cooking. They help the food retain
freshness, flavor, and moisture. They will give the cooked food a crisp exterior
and a tender, soft interior. Batters help retain the natural nutrients in food that
would otherwise be lost in the cooking process. Finally, batters help the food
retain shape where it might have been broken up or shrunken during cooking. The
primary ingredients in batters include eggs, cornflour, wheat flour, baking powder,
and bread crumbs. 1. Egg-white batter: made of egg white, cornflour, and salt. 2.
Egg and flour batter: made of whole eggs, cornflour or wheat flour, and salt. 3.
Water and cornflour batter: made of cornflour and water. 4. Baking powder batter:
made of baking powder, flour, and water. 5. Egg batter and flour dredge: The food
is first coated with a thin layer of dry cornflour and then dipped in a batter
before cooking. Thickening agents: A thin paste made of corn flour and water, when
added to food shortly before it is done, will thicken the gravy or sauce. It serves
to bring the seasonings and the ingredients together to heighten the flavors. Make
the surface of the cooked dish smooth and soft, and make the colors bright—in other
words, it improves the appearance of the dish. Create a transparent coating around
the food, keeping the heat so that the dish doesn’t get too cold too quickly. In
some soup dishes, heavier ingredients tend to sink to the bottom; the thickening
agents make the ingredients remain more evenly distributed in the soup. There are
two types of paste: thick and thin. Thick paste is further divided into two types:
a thick coating paste that sticks to the ingredients, leaving no liquid in the
dish, and a fluid paste that thickens the gravy in a dish. Thin paste also falls
into two categories: glazing paste, which is added to the gravy left in the wok
after the food is removed; this is then heated and poured over the food as a sauce;
and creamy sauce, which thickens the gravy only slightly when poured into the dish.
The Chinese menu serving Chinese food often puzzles most people in the West,
particularly because of the order of different courses served at Chinese
restaurants. The Chinese cooking tradition makes for a greater harmony of living,
an aspect of Chinese cuisine that has often been overlooked: there is a great
feeling of togetherness in the way the Chinese eat. They gather around a table and
partake of all the dishes, which are placed on the table in a communal style.
Nobody is served just an individual portion in the western way. The chopsticks are
used not only as eating implements but also to help others choose a piece,
especially from a particular dish. This is usually an expression of respect and
affection. Due to the multi-course nature of the Chinese meal, eating and dining
have always been very much a family or communal event, and Chinese food is best
eaten this way, for only then can you enjoy a variety of dishes. An informal
Chinese dinner served at home is essentially a buffer-style affair, with more hot
dishes than cold served on the table at the same time, to be shared by everyone.
Only at formal dinner parties or banquets are dishes served singly or in groups,
course by course, and the order in which different courses or dishes are served
depends more on the method of cooking and the way the ingredients are prepared
before cooking than on the actual food itself. A typical dinner menu for 10–12
people would consist of 8–10 dishes served in the following order: first course: 3–
4 cold starters or an assorted hors d’oeuvre dish. Second course: 2-3 or 4 quick
stir-fried dishes, or deep-fried or quick braised dishes (which should always be
‘dry’ rather than full of gravy); the exact number and variety of dishes are
flexible here; it all depends on the scale of the occasion or what was served
before and to follow. Main course: 1, 2, or 3 (or even 4) ‘big’ dishes; these can
be steamed, long-braised (red-cooked), or roasted, but usually consist of a whole
chicken, duck, fish, and joint of meat. Again, the number and variety of dishes in
Chinese cuisine are good for health. Chinese people generally look younger than
their age, and very few have a weight problem. This must be because Chinese food,
when done properly, often using simple and easy methods of preparation and cooking,
retains its natural flavors as well as its nutritional value. A nutritious
substance is also known as a nutrient, and all edible items consist of a number of
nutrients. These include energy-producing calories (proteins, fats, and
carbohydrates), dietary fiber, essential fatty acids, and essential minerals,
including trace elements. The human body needs food and drink as nourishment to
sustain its growth and maintenance, but good health requires a well-balanced diet
based on a variety of different foods and drinks, since the nutritional value of
different foods varies enormously. From the earliest days of their civilization,
the Chinese have always been highly aware of (one could even say, almost obsessed
with the idea of) the close relationship between food and health. The Chinese
consider the human body and mind as a whole; they do not make as strong a
distinction between the mental, the spiritual, and the physical as do people of the
western world. This school of thought is clearly related to the ancient philosophy
of yin-yang. ‘A healthy mind within a healthy body' Whereas the Confucianists were
more concerned with the physical aspects of the food—apparence, flavor, and texture
—the Taoists, who were primarily responsible for the development of the hygienic
and nutritional science of food, were concerned with ‘the'spiritual’ or life-giving
attributes of various foods: nourishment of the body and happiness of life. The
main distinctive feature of Chinese cuisine is the emphasis on the harmonious
blending of colors, aromas, flavors, and textures, both in one single dish and in a
course of dishes for a meal. Consciously or unconsciously, a Chinese cook, from a
housewife to a professional chef, all works according to the yinyang principles,
i.e., harmonious balance and contrast in conspicuous juxtapositions of different
colors, aromas, flavors, and textures by varying the ingredients, cutting-edge
techniques, seasonings, cooking methods, and so on. Perhaps one of the best
examples of the yin-yang principle in Chinese cuisine is in the way we blend
different seasonings. Complimentary pairs: sugar (yin) and vinegar (yang), salt
(yin) and sichwan pepper (yang), spring onion (yin) and root ginger (yang), soy
sauce (yin) and rice wine (yang), and so on. There are no set rules for the
exciting yin-yang combinations; it is all done by subtle intuition and the ‘feel’
of the process. An experienced chef knows by instinct that what does and does not
go together, just as a true gourmet will judge the success or failure of a dish
purely on its visual appeal; if it doesn’t look right, then it won’t taste right.
The Chinese attitude to eating is further characterized by the ideas and beliefs
that most foods are also medicines; the even-riding idea is that the kind of food
one eats is intimately relevant to one’s health. Many foods are classified into
those that possess the yin quality and those that possess the yan quality. When the
yin-yang forces in the body are not balanced, illness results; therefore, proper
amounts of foods of one kind or another may then be administered (i.e., cooked and
clean) to counterbalance the disorder. With health food and cooking for health in
mind, a Chinese cook concentrates on three points: the selection of the raw
materials; this requires a deep understanding of the various ingredients to be used
—what is their nutritional value, and whether there is sufficient balance in
variety; are they fresh and in their prime conditions? Above all, they must be
fresh in the case of seafood and vegetables. B. The cooking methods employed: A
significant quantity of vitamins is destroyed through prolonged cooking; therefore,
the various cooking methods can drastically alter the nutritional value of any
given food. Chinese quick stir-frying, braising, steaming, rapid boiling, etc. are
all cooking methods particularly favorable for nutritional preservation. C. How to
make dishes delicious: A good Chinese cook prides himself or herself on being able
to make a dish highly palatable without resorting to too many flavoring agents or
seasonings. At the back of the Chinese mind, there is a strong conviction that any
food that is fresh should retain its natural flavor and therefore be delicious to
the palate and nutritious as well. To return to my earlier remarks about the
Chinese regarding the human body and mind as a whole, I would like to quote a
paragraph from the preface to ‘The Correct Guide to Food and Drink’ by Hu Sihui,
the 14th century Imperial Dietitian (literally ‘Food Doctor Official). What
determines human life is the mind, which is the master body. If the body is at ease
and in harmony with the environment, the mind will be able to deal with all changes
in life. Thus, it is important to keep the body in good repair and maintenance, the
essence of which is to keep the golden mean, which is not too deficient in
nutrition and not to indulge in excesses. Use of 5 flavors (salty, sweet, sour,
bitter, and piquant) to the 5 vital organs If these are at peace, the vital fluid
in us will flow smoothly, then our mind will find equilibrium, and the whole person
will find himself in a supreme state of well-being.