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- styles originating from the diverse regions of China,
as well as from Chinese people in other parts of the
world
- stretches back for thousands of years and has
changed from period to period and in each region
according to climate, imperial fashions, and local
preferences.
- Over time, techniques and ingredients from the
cuisines of other cultures were integrated into the
cuisine of the Chinese people due both to imperial
expansion and from the trade with nearby regions in
pre-modern times, and from Europe and the New
World in the modern period.
- Styles and tastes also varied by class, region, and
ethnic background
- leading Chinese to pride themselves on eating a
wide variety of foods while remaining true to the

Prominent styles of Chinese
cuisine outside China
Singaporean
Malaysian
Indonesian
Indian
American

The Eight Culinary Traditions of China Anhui Cantones Fujian Hunan Jiangsu Shandong Szechuan Zhejiang .

. buns. lotus leaf rice. . dining style of cantones. turnip cakes.combines the variety of dim sum dishes with the drinking of tea. steaming.Yum cha literally means 'drink tea'. stewing and baking. -term for small hearty dishes -prepared using traditional cooking methods such as frying.yum cha. literally "touch your heart". .rice rolls.. shui jiao-style dumplings .Cantones Cuisine -Dim sum.

particularly the pungency and spiciness        Garlic  chili peppers Sichuan peppercorn  Facing heaven pepper Peanuts sesame paste ginger .Szechuan Cuisine -is a style of Chinese cuisine originating from the Sichuan Province of southwestern China -famed for bold flavors.

Anhui province is particularly endowed with fresh bamboo and mushroom crops - . but with less emphasis on seafood and more on a wide variety of local herbs and vegetables .ANHUI derived from the native cooking styles of the Huangshan Mountains region in China .similar to Jiangsu cuisine.

.The typical dishes on local menu are braised abalone.Shandong . sweet and sour carp.commonly and simply known as Lu cuisine. -Shandong Cuisine features a variety of cooking techniques and seafood ingredients. braised trepang. Jiuzhuan Dachang and Dezhou Chicken. .

Braised Abalone and Sour Carp Jiuzhuan Dachang Braised Trepang Dezhou Chicken Sweet .

.Slicing techniques are valued in the cuisine and utilized to enhance the flavor. .  often served in a broth or soup -with cooking techniques including braising. steaming and boiling. Woodland delicacies such as edible mushrooms and bamboo shoots  .influenced by Fujian's coastal position and mountainous terrain.Fujian . aroma and texture of seafood and other foods. stewing.

or geng .A bowl of Fujian thick soup.

Jiangsu Cuisine -also known as Su (Cai) Cuisine . It is especially popular in the lower reach of the Yangtze River.It is very famous all over the world for its distinctive style and taste.prefer in cooking techniques such as braising and stewing . . which consists of the styles of Yangzhou. Suzhou and Zhenjiang dishes. .one of the major components of Chinese cuisine. Nanjing.

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Common cooking techniques include stewing. . frying. and smoking.high agricultural output of the region . .Hunan -well known for its hot spicy flavor. fresh aroma and deep color. braising. potroasting.

Zhejiang -derives from the native cooking styles of the Zhejiang region. soft flavor with a mellow fragrance. • Shaoxing style. each of which originated from different cities in the province: • Hangzhou style. characterized by rich variations and the use of bamboo shoot. specializing in poultry and freshwater fish . -having a fresh. The cuisine consists of at least four styles.

a combination of different Zhe styles.• Ningbo style. is also very famous for its dim sum . specializing in seafood • Shanghai style.

Other regions and ethnic groups with unique dishes and styles in China • Xinjiang -reflects the region's many ethnic groups. and refers particularly to Uyghur cuisine. the food is predominantly halal • Mongolian .Because of the distinctive Muslim population. . . kebabs. roasted fish and rice.Signature ingredients include roasted mutton.

As the most geographically.• Tibetan . in contrast to other Himalayan cuisines.traditionally served with bamboo chopsticks. . it naturally features a wide variety of cuisine. ethnically and culturally diverse province in modern China.Small soup bowls are used. which are eaten by hand.Yunnan only began to come under significant Chinese influence some 1000 years after Sichuan was annexed. •Yunnan . and the wealthier Tibetans ate from bowls of gold and silver. . .

. -used to produce beers. wines and vinegars. usually white rice. is the most commonly eaten form. - Steamed rice. Glutinous rice ("sticky rice") is a variety of rice used in many specialty Chinese dishes. -one of the most popular foods in China and is used in many dishes.Staple foods Rice -major staple food for people from rice farming areas in southern China.

Noodles . with broth.Noodles can be served hot or cold with different toppings. but other flours such as soybean are also used. shapes and textures and are often served in soups or fried as toppings -Shou Mian are symbolic of long life and good health according to Chinese tradition.Chinese noodles come dry or fresh in a variety of sizes. and occasionally dry . . . -Noodles are commonly made with rice flour or wheat flour.

 soy oil.Other products such as soy milk. such as noodles. and mantou (steamed buns). people largely rely on flour-based food. jiaozi (Chinese dumplings). . soy paste. and fermented soy sauce are also important in Chinese cooking. breads. . Wheat In wheat-farming areas in Northern China.Soybeans -Tofu is made of soybeans and is another popular food product that supplies protein.

fresh mustard greens.celery. watercress. pea vine tips. especially in drier or colder regions where fresh vegetables traditionally were hard to get out of season. A variety of dried or pickled vegetables are also eaten. Other vegetables include bean sprouts. bitter melon.Vegetables Common vegetables used in Chinese cuisine:  Chinese leaves. yu choy. . carrots. Chinese spinach (dao-mieu). and (Western) broccoli. on choy. bok choy (Chinese cabbage). and Chinese broccoli or gailan (guy-lahn).

Gailan Watercress .

 cinnamon. and dried Sichuan chillies.fresh ginger   .scallion .Herbs and seasonings . . dried baby shrimps. chili. fish sauce and fermented tofu (furu) are also widely used. clear rice vinegar. Oyster sauce. cilantro. dried tangerine peel.To add extra flavors to dishes.When it comes to sauces. -Sichuan peppercorns. . parsley. which is made from fermented soy beans and wheat. many Chinese cuisines also contain dried Chinese mushrooms. A number of sauces are also based on fermented .white pepper and sesame oil are widely used in many regional cuisines. and cloves are also used. Chinkiang black rice vinegar.garlic  . fennel. China is home to soy sauce. star anise.

Desserts . Deep-fried mantou. a popular Chinese dessert. Some restaurants do not serve dessert at all.Chinese desserts are frequently less sugary and milder in taste than western style desserts.seasonal fruits serve as the most common form of dessert consumed after dinner. along with meals.are sweet foods and dishes that are served with tea. a type of Chinese gao dessert . served with sweetened condensed milk Pan-fried water chestnut cake. .or at the end of meals in Chinese cuisine .

. Chinese sausage is darker and thinner than western sausages.Chinese Pickles Chinese Sausage . stir-fried. which is shaved ice with sweet syrup . but it generally has a salty-sweet taste.Soups . Flavor varies depending on the ingredients used.There are different types of Chinese sausages depending upon the region in which it is produced.Delicacies Cold dishes - baobing. Chinese sausage can be prepared in many different ways. The most common sausage is made of pork and pork fat. including ovenroasted. and steamed.

Baobing Chinese Sauges .

Like durian. and a taste similar to Japanese miso paste..TOFU PRODUCT Stinky tofu – a type of fermented tofu that has a strong odor. but less salty . -more of a pickled type of tofu and is not as strongly scented -. Doufulu has the consistency of slightly soft blue cheese.another type of fermented tofu which has a red spicy. Often paired with soy sauce or something salty or Doufulu . skin and salty taste.

Snacks Prawn crackers are an often-consumed snack in Southeast China and Vietnam Fortune cookies In contrast to their popularity in the US. . fortune cookies are almost completely absent from Chinese cuisine within China.

Spring Rolls. Nian Gao are usually seen as delicious and eaten at this time. . Fish. Chinese New Year foods are not only delicious but it is traditional to eat certain foods over this festival.MAJOR CHINESE FOOD Chinese New Year Food   Chinese New Year Foods are very important to Chinese people. All family members come together to eat at this time. Chinese Dumplings.

It is the product of the combination of Chinese traditional medical . In addition. following the Buddhist teachings about minimizing suffering.food with the function of dietetic therapy.Chinese Vegetarian Food Most Chinese vegetarians are Buddhists. many Yoga enthusiasts in China are vegetarians or vegans. Chinese Medicinal Food   . which is made by taking medicine and food as materials and processing them through cooking.

eating is highly important feature of China’s culture. Small muslim restaurants can be found in almost every city and town all over the country. Chinese Dining Culture China is a country with a long history of ritual and etiquette . creating its own style.Chinese Halal Food Chinese halal food blendes the original Middle East flavors with traditional Chinese dishes. so naturally dining etiquette has developed to a high degree .

If you want a quiet place to enjoy your meal. Also called . Eating Ambience Being surrounded by much loud talking and laughing is a typical ambience at a Chinese restaurant. People regard it as a rule of thumb that if the dishes of a restaurant are good and tasty then the restaurant will be noisy and busy. The crowds at a restaurant indicate the deliciousness of the dishes. some restaurants provide private rooms with one or more tables. -.-Dining etiquette is said to have its beginnings in the Zhou Dynasty (1045-256 BC). Chinese people like a noisy and upbeat atmosphere when having a gathering and meals are no exception.Through thousands of years of evolution it has developed into a set of generally accepted dining rituals and practices.

It is important to attend and be punctual. guests. Chinese Dining Etiquette As a guest at a meal. The respect structure in modern dining etiquette has been simplified to: 1. 2. farmers and workers. trade associations and 4. local authorities. or let the master of the banquet do the introduction if unknown to others. the imperial court. according the degree of relationship with the master of the banquet. and then take a seat in accordance with the master of the banquet’s arrangement. master of the banquet and 2. Dining etiquette in ancient times was enacted according to a four-tier social strata: 1.Seating Arrangement of an Banquet The seating arrangement is probably the most important part of Chinese dining etiquette. 3. . one should be particular about one’s appearance and determine whether to bring small gifts or good wine. On arrival one should first introduce oneself. The seating arrangement is probably the most important part of Chinese dining etiquette.

Chopsticks . and silver . soon and son. pieces of wood. ivory. thin. agate. coral.000 years ago in China .Chopsticks are two long. bowls .Chopsticks are called "Kuaizi" in Chinese which resembles the pronunciation of other two words.Chinese eating utensils normally are chopsticks. spoons. gold. usually tapered.Bamboo has been the most popular material of chopsticks. brass.The wealthy had chopsticks made from jade.Chopsticks were developed about 5. . bronze. . .

Only at funerals are chopsticks stuck into the rice that is put onto the altar. . nor play with them.  When using chopsticks to eat. people need pay attention to some rules or common conventions: -Do not stick chopsticks into your food. .Do not move your chopsticks around in the air too much. especially not into rice.