CHINESE CUISINE

Chinese cuisine – includes styles originating from includes styles originating from the diverse regions of China, as the diverse regions of China, as well as from Chinese people in well as from Chinese people in other parts of the world.other parts of the world.

History of Chinese Cuisine – in China stretches back for in China stretches back for thousands of years and has changed thousands of years and has changed from period to period and in each from period to period and in each region according to climate, imperial region according to climate, imperial fashions, and local preferences.fashions, and local preferences.

REGIONALREGIONAL CUISINES CUISINES

Eight Culinary Traditions

Yue Cuisine or also known as Cantonese Yue Cuisine or also known as Cantonese Cuisine comes from Guangdong province Cuisine comes from Guangdong province and is one of the Eight Culinary and is one of the Eight Culinary Traditions of Chinese cuisine. Its Traditions of Chinese cuisine. Its prominence outside China is due to the prominence outside China is due to the great numbers of early emigrants from great numbers of early emigrants from Guangdong.Guangdong.

Chuan (Sichuan) - a style of Chinese cuisine originating a style of Chinese cuisine originating from Sichuan province in southwestern from Sichuan province in southwestern China. It has bold flavours, particularly China. It has bold flavours, particularly the pungency and spiciness resulting the pungency and spiciness resulting from liberal use of garlic and chili from liberal use of garlic and chili peppers, as well as the unique flavor of peppers, as well as the unique flavor of the Sichuan pepper.the Sichuan pepper.

Hui (Huizhou) - one of the Eight Culinary Traditions of one of the Eight Culinary Traditions of

Chinese cuisine. It is derived from the Chinese cuisine. It is derived from the native cooking styles of the native cooking styles of the Huangshan Huangshan Mountains regionMountains region in China and is similar in China and is similar to to Jiangsu cuisineJiangsu cuisine, but with less emphasis , but with less emphasis on seafood and more on a wide variety on seafood and more on a wide variety of local herbs and vegetables.of local herbs and vegetables.

Lu (Shandong) - Shandong cuisine or more commonly known Shandong cuisine or more commonly known in Chinese as Lu cuisine is one the Eight in Chinese as Lu cuisine is one the Eight Culinary Traditions of Chinese cuisine and is Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions. also ranked among the Four Great Traditions. It is derived from the native cooking styles of It is derived from the native cooking styles of Shandong, a northern coastal province of Shandong, a northern coastal province of China.China.

Min (Fujian) - one of the native Chinese cuisines derived from one of the native Chinese cuisines derived from the native cooking style of Fujian province, China. the native cooking style of Fujian province, China. Fujian-style cuisine is known to be light but Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular flavourful, soft, and tender, with particular emphasis on umami taste, and it is often served in emphasis on umami taste, and it is often served in a broth or soup, with cooking techniques a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.including braising, stewing, steaming and boiling.

Su (Jiangsu, Huaiyang) - Jiangsu cuisine abbreviated to Su Jiangsu cuisine abbreviated to Su cuisine, is one the Eight Culinary cuisine, is one the Eight Culinary Traditions of Chinese cuisine. It is derived Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu from the native cooking styles of Jiangsu province. In general, Jiangsu cuisine's province. In general, Jiangsu cuisine's texture is characterized as soft, but not texture is characterized as soft, but not to the point of mushy or falling apartto the point of mushy or falling apart

Xiang (Hunan) - Hunan cuisine, also known as Xiang Hunan cuisine, also known as Xiang cuisine, It is one of the Eight Great cuisine, It is one of the Eight Great Traditions of Chinese cuisine and is well Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh known for its hot spicy flavour, fresh aroma and deep colour. Common cooking aroma and deep colour. Common cooking techniques include stewing, frying, pot-techniques include stewing, frying, pot-roasting, braising, and smoking.roasting, braising, and smoking.

Zhe (Zhejiang) - Zhejiang cuisine derives from the native Zhejiang cuisine derives from the native cooking styles of the Zhejiang region. It is cooking styles of the Zhejiang region. It is one of the Eight Culinary Traditions of one of the Eight Culinary Traditions of Chinese Cuisine. The dishes are not greasy, Chinese Cuisine. The dishes are not greasy, having but instead a fresh, soft flavor with a having but instead a fresh, soft flavor with a mellow fragrance. mellow fragrance.

COOKING METHOD

TOOLS AND EQUIPMENT

Chinese Cuisine• China covers a large territory and has many China covers a large territory and has many

nationalities, hence a variety of Chinese food with nationalities, hence a variety of Chinese food with different but fantastic an mouth-watering flavour. different but fantastic an mouth-watering flavour. Since China's local dishes have their own typical Since China's local dishes have their own typical characteristics, generally, Chinese food can be characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there has been widely accepted around. Certainly, there are many other local cuisines that are famous, are many other local cuisines that are famous, such Beijing Cuisine and Shanghai Cuisine.such Beijing Cuisine and Shanghai Cuisine.

HISTORY OF CHINA

Chinese civilization originated in various Chinese civilization originated in various regional centers along both the Yellow River regional centers along both the Yellow River and the Yangtze River valleys in the and the Yangtze River valleys in the Neolithic era, but the Yellow River is said to Neolithic era, but the Yellow River is said to be the Cradle of Chinese Civilization. The be the Cradle of Chinese Civilization. The written history of China can be found as written history of China can be found as early as the Shang Dynasty (ca. 1700 BC – early as the Shang Dynasty (ca. 1700 BC – ca. 1046 BC). Oracle bones with ancient ca. 1046 BC). Oracle bones with ancient Chinese writing from the Shang Dynasty Chinese writing from the Shang Dynasty have been radiocarbon dated to as early as have been radiocarbon dated to as early as 1500 BC. The origins of Chinese culture, 1500 BC. The origins of Chinese culture, literature and philosophy developed during literature and philosophy developed during the Zhou Dynasty (1045 BC-256 BC).the Zhou Dynasty (1045 BC-256 BC).

CHINESE STAPLE FOOD• RICERICE is China's staple food. The Chinese word is China's staple food. The Chinese word

for rice is for rice is "fan" "fan" which also means which also means "meal" "meal" .Rice may be served with any meal, .Rice may be served with any meal, and is eaten several times a day. Scallions, and is eaten several times a day. Scallions, bean sprouts, cabbage, and ginger root are bean sprouts, cabbage, and ginger root are other traditional foods. Soybean curd, called other traditional foods. Soybean curd, called tofu, is an important source of protein for the tofu, is an important source of protein for the Chinese. Although the Chinese generally do Chinese. Although the Chinese generally do not eat a lot of meat, pork and chicken are not eat a lot of meat, pork and chicken are the most commonly eaten meats. Vegetables the most commonly eaten meats. Vegetables play a central role in Chinese cooking, too. play a central role in Chinese cooking, too.

• NOODLESNOODLES is one of the staple food in Chinese cuisine, with a long is one of the staple food in Chinese cuisine, with a long history and wide popularity. Its first appearance can be traced history and wide popularity. Its first appearance can be traced back to the back to the East Han DynastyEast Han Dynasty, and it became very popular during , and it became very popular during Song DynastySong Dynasty. It come dry or fresh in a variety of sizes, shapes . It come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian, are symbolic of long life and Some varieties, such as Shou Mian, are symbolic of long life and good health according to Chinese tradition. Noodles can be good health according to Chinese tradition. Noodles can be served hot or cold with different toppings and broth. Its cooking served hot or cold with different toppings and broth. Its cooking methods are numerous, though relatively simple. People can, methods are numerous, though relatively simple. People can, according to their likes and tastes, add different ingredients and according to their likes and tastes, add different ingredients and materials to make a great variety of noodlesmaterials to make a great variety of noodles

• Noodles are an essential ingredient and staple in Chinese cuisine. Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.Southeast Asian nations with sizable overseas Chinese populations.

• Chinese-style noodles have also entered the cuisines of neighboring Chinese-style noodles have also entered the cuisines of neighboring East Asian countries such as Korea (jajangmyeon) and East Asian countries such as Korea (jajangmyeon) and Japan(ramen), as well as Southeast Asian countries such as Vietnam Japan(ramen), as well as Southeast Asian countries such as Vietnam (hủ tiếu and mì xào are both examples of Vietnamese dishes that (hủ tiếu and mì xào are both examples of Vietnamese dishes that are of Chinese origin), the Philippines, Thailand, and Cambodia.are of Chinese origin), the Philippines, Thailand, and Cambodia.

• Soybeans Soybeans is a species of is a species of legumelegume native to East native to East Asia, widely grown for its edible bean which has Asia, widely grown for its edible bean which has numerous uses. The wild ancestor of the soybean numerous uses. The wild ancestor of the soybean is Glycine soja (previously called G. ussuriensis), a is Glycine soja (previously called G. ussuriensis), a legume native to central China. According to the legume native to central China. According to the ancient Chinese myth, in 2853 BCE, the legendary ancient Chinese myth, in 2853 BCE, the legendary Emperor Shennong of China proclaimed that five Emperor Shennong of China proclaimed that five plants were sacred: soybeans, rice, wheat, barley, plants were sacred: soybeans, rice, wheat, barley, and millet. Cultivation of soybeans was long and millet. Cultivation of soybeans was long confined chiefly to East Asia, but gradually spread confined chiefly to East Asia, but gradually spread to other countries during the 20th century.to other countries during the 20th century.

• WheatWheat is a cereal grain, is a cereal grain, originally from the Levant originally from the Levant region of the Near East and region of the Near East and Ethiopian Highlands, but now Ethiopian Highlands, but now cultivated worldwide. In cultivated worldwide. In wheat-farming areas in wheat-farming areas in Northern China, people Northern China, people largely rely on flour-based largely rely on flour-based food, such as noodles, food, such as noodles, breads, jiaozi (Chinese breads, jiaozi (Chinese dumplings), and mantou dumplings), and mantou (steamed buns). (steamed buns).

• VegetablesVegetables - some common vegetables used some common vegetables used in Chinese cuisine include Chinese leaves, in Chinese cuisine include Chinese leaves, bok choy (Chinese cabbage), Chinese bok choy (Chinese cabbage), Chinese spinach (dao-mieu), on choy, yu choy, bitter spinach (dao-mieu), on choy, yu choy, bitter melon, and Chinese broccoli or gailan (guy-melon, and Chinese broccoli or gailan (guy-lahn). Other vegetables include bean lahn). Other vegetables include bean sprouts, pea vine tips, watercress, celery, sprouts, pea vine tips, watercress, celery, carrots, fresh mustard greens, and carrots, fresh mustard greens, and (Western) broccoli.(Western) broccoli.

• A variety of dried or pickled vegetables are A variety of dried or pickled vegetables are also eaten, especially in drier or colder also eaten, especially in drier or colder regions where fresh vegetables traditionally regions where fresh vegetables traditionally were hard to get out of season.were hard to get out of season.

• Herbs and SeasoningsHerbs and Seasonings, spices and , spices and seasonings such as fresh ginger root, garlic, seasonings such as fresh ginger root, garlic, scallion, white pepper, and sesame oil are scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, peppercorns, star anise, cinnamon, fennel, cilantro, parsley, and cloves are also used. , parsley, and cloves are also used. When it comes to sauces, China is home to soy When it comes to sauces, China is home to soy sauce, which is made from fermented soy beans sauce, which is made from fermented soy beans and wheat. Oyster sauce, clear rice vinegar, and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce chili, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. and fermented tofu (furu) are also widely used. A number of sauces are also based on A number of sauces are also based on fermented soybeans, including Hoisin sauce, fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce.ground bean sauce and yellow bean sauce.

Chinese Herbs and

Spices• • The Chinese have a long tradition of using The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor herbs and spices to boost a dish’s flavor (and provide nutritional benefits).(and provide nutritional benefits).

Chinese five-spice powder• Chinese five-spice powderChinese five-spice powder: The Chinese have : The Chinese have

long believed that the number five has long believed that the number five has special curative and healing powers, which is special curative and healing powers, which is why this light cocoa-colored powder why this light cocoa-colored powder originally contained five specific spices.originally contained five specific spices.

• • Star anise Star anise • Sichuan pepper• Sichuan pepper• • Cloves Cloves • Fennel seeds• Fennel seeds• • Chinese Cinnamon Chinese Cinnamon

Chinese Hot Mustard

• A condiment with a pungent, A condiment with a pungent, horseradish-like fieriness. horseradish-like fieriness. Chinese hot mustards are Chinese hot mustards are available already prepared or in available already prepared or in powdered form.powdered form.

Star Anise• Illicium verum, commonly called star anise, Illicium verum, commonly called star anise,

star aniseed, or Chinese star anise is a star aniseed, or Chinese star anise is a spice that closely resembles anise in flavor, spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of obtained from the star-shaped pericarp of Illicium verum, a medium-sized native Illicium verum, a medium-sized native evergreen tree of northeast Vietnam and evergreen tree of northeast Vietnam and southwest China. The star shaped fruits southwest China. The star shaped fruits are harvested just before ripening.are harvested just before ripening.

Ginger• is a herb and a spice that is used in Chinese is a herb and a spice that is used in Chinese

cuisine. There are four main kinds of cuisine. There are four main kinds of preparations in Chinese herbalogy: fresh preparations in Chinese herbalogy: fresh ginger, dried ginger, roasted ginger, and ginger, dried ginger, roasted ginger, and ginger charcoal, all made of the rhizomes. ginger charcoal, all made of the rhizomes. Ginger or ginger root is the rhizome of the Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a plant Zingiber officinale, consumed as a delicacy, medicine, or spice.delicacy, medicine, or spice.

Sichuan peppercorns

• Sichuan pepper has a unique aroma Sichuan pepper has a unique aroma and flavour that is not hot or and flavour that is not hot or pungent like black, white or chili pungent like black, white or chili peppers. Instead, it has slight peppers. Instead, it has slight lemony overtones and creates a lemony overtones and creates a tingly numbness in the mouth that tingly numbness in the mouth that sets the stage for hot spicessets the stage for hot spices

Chinese SeasoningsChinese Seasonings

• DessertsDesserts–Chinese desserts are sweet foods and Chinese desserts are sweet foods and

dishes that are served with tea, along dishes that are served with tea, along with meals, or at the end of meals in with meals, or at the end of meals in Chinese cuisine.Chinese cuisine.–Chinese dessert soups typically consist Chinese dessert soups typically consist

of sweet and usually hot soupsof sweet and usually hot soups

and custards. Chinese desserts are and custards. Chinese desserts are frequently less sugary and milder in frequently less sugary and milder in taste than western style desserts. Some taste than western style desserts. Some restaurants do not serve dessert at all.restaurants do not serve dessert at all.

DelicatessenDelicatessen• is a term meaning "delicacies" or "fine is a term meaning "delicacies" or "fine

foods". In English, "delicatessen" foods". In English, "delicatessen" originally meant only this specially originally meant only this specially prepared food. In time, the delicatessen prepared food. In time, the delicatessen store where this food was sold came to store where this food was sold came to be called a delicatessen, and in this be called a delicatessen, and in this sense is often abbreviated to deli.sense is often abbreviated to deli.

• Cold dishes - In China, cold dishes are served on the dinning table at the very beginning, so they are also named 'Meeting or Welcoming Dishes'. Cold dishes can have a very large range of food variation, from jelly to ice cream to crackers to cold soups.

• SoupsSoups - are usually based solely on broths and - are usually based solely on broths and lacking in dairy products such as milk or cream. lacking in dairy products such as milk or cream. Thickening for the soups usually consists of Thickening for the soups usually consists of refined starches from corn or sweet potatoes.refined starches from corn or sweet potatoes.

• List of Chinese SoupList of Chinese Soup••ChickenChicken •Pork broth•Pork broth••White brothWhite broth •Fish broth•Fish broth• • Refined broth/stocks:Refined broth/stocks: •Coarse broth•Coarse broth- Superior broth- Superior broth- Clarified broth- Clarified broth

• Chinese pickles or Chinese Chinese pickles or Chinese preserved vegetables - preserved vegetables -

consists of various vegetables or consists of various vegetables or fruits, which have been fermented fruits, which have been fermented by pickling with salt and brine or by pickling with salt and brine or marinated in mixtures based on soy marinated in mixtures based on soy sauce or savory bean pastes.sauce or savory bean pastes.

• Chinese sausage Chinese sausage - is darker and thinner - is darker and thinner than western sausages. The most than western sausages. The most common sausage is made of pork and common sausage is made of pork and pork fat. Flavor varies depending on the pork fat. Flavor varies depending on the ingredients used, but it generally has a ingredients used, but it generally has a salty-sweet taste. Chinese sausage can salty-sweet taste. Chinese sausage can be prepared in many different ways, be prepared in many different ways, including oven-roasted, stir-fried, and including oven-roasted, stir-fried, and steamed. It is commonly known by its steamed. It is commonly known by its Cantonese name "Lap Cheong" or "Lap Cantonese name "Lap Cheong" or "Lap ChongChong

• Tofu ProductsTofu Products

Tofu (Chinese:Tofu (Chinese: dòufu; Japanese: tōfu; Korean: dòufu; Japanese: tōfu; Korean: dubu), also called bean curd, is a food made by dubu), also called bean curd, is a food made by coagulating soy milk and then pressing the coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a resulting curds into soft white blocks. It is a component in many East Asian and Southeast component in many East Asian and Southeast Asian cuisines. There are many different Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu varieties of tofu, including fresh tofu and tofu that has been processed in some way that has been processed in some way

Fresh TofuFresh Tofu• Depending on the amount of water Depending on the amount of water

that is extracted from the tofu that is extracted from the tofu curds, fresh tofu can be divided curds, fresh tofu can be divided into three main varieties. Fresh into three main varieties. Fresh tofu is usually sold completely tofu is usually sold completely immersed in water to maintain its immersed in water to maintain its moisture content.moisture content.

Soft or Silken tofuSoft or Silken tofu• is undrained, unpressed tofu is undrained, unpressed tofu

that contains the highest that contains the highest moisture content of all fresh moisture content of all fresh tofus. Silken tofu is produced tofus. Silken tofu is produced by coagulating soy milk by coagulating soy milk without curdling itwithout curdling it

Firm TofuFirm Tofu• Although drained and pressed, this form of fresh Although drained and pressed, this form of fresh

tofu still contains a great amount of moisture. It tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back has the firmness of raw meat but bounces back readily when pressed. The texture of the inside readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more muslin used to drain it and is slightly more resilient to damage than its inside. It can be resilient to damage than its inside. It can be picked up easily with chopsticks.picked up easily with chopsticks.

Extra firm tofuExtra firm tofu• (Dòu gān, literally "dry tofu" in Chinese) is an extra (Dòu gān, literally "dry tofu" in Chinese) is an extra

firm variety of tofu where a large amount of liquid firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the The skin of this form of tofu has the pattern of the muslin used to drain and press it.muslin used to drain and press it.

Processed Tofu

••Fermented Tofu Fermented Tofu - also called fermented bean - also called fermented bean curd, sufu, tofu cheese, or preserved tofu; is a curd, sufu, tofu cheese, or preserved tofu; is a form of processed, preserved tofu used in East form of processed, preserved tofu used in East Asian cuisine as a condiment made from Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or soybeans, salt, rice wine and sesame oil or vinegar, and are sold in jars containing blocks vinegar, and are sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavoringsbrine with select flavorings

Processed Tofu••Stinky tofu or chòu dòufu Stinky tofu or chòu dòufu is a form is a form of fermented tofu that has a strong of fermented tofu that has a strong odour. It is a snack that is usually odour. It is a snack that is usually sold at night markets or roadside sold at night markets or roadside stands or as a side dish in lunch bars stands or as a side dish in lunch bars rather than in restaurants.rather than in restaurants.

Flavored TofuFlavored Tofu• SWEETSWEET: Common sweet dessert tofus : Common sweet dessert tofus

include peanut tofu, include peanut tofu, almond tofualmond tofu,mango ,mango tofu, coconut tofu and longan tofutofu, coconut tofu and longan tofu. . In In order to produce these forms of tofu, order to produce these forms of tofu, sugar, fruit acids, and flavorants are sugar, fruit acids, and flavorants are mixed into soy milk prior to curdling. mixed into soy milk prior to curdling. Most sweet tofus have the texture of Most sweet tofus have the texture of silken tofu and are served cold.silken tofu and are served cold.

Flavored TofuFlavored Tofu• SAVORYSAVORY Egg tofu is the main type of savory flavored tofu. Egg tofu is the main type of savory flavored tofu.

Whole beaten eggs are filtered and incorporated into the soy Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The mixture is poured into milk before the coagulant is added. The mixture is poured into plastic tubes and allowed to curdle. The tofu is then cooked in plastic tubes and allowed to curdle. The tofu is then cooked in its packaging and sold. Egg tofu has a pale golden color that its packaging and sold. Egg tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in and protein. Plain "dried tofu" can be flavored by stewing in soy sauce to make soy sauce tofu. It is quite common to see soy sauce to make soy sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.tofu sold in market in this soy-sauce stewed form.

Dried tofuDried tofu• Two kinds of dried tofu are produced in Two kinds of dried tofu are produced in

Japan. They are usually rehydrated (by Japan. They are usually rehydrated (by being soaked in water) prior to being soaked in water) prior to consumption. In their dehydrated state consumption. In their dehydrated state they do not require refrigeration.they do not require refrigeration.••Koya tofu Koya tofu (also known as shimidofu) (also known as shimidofu) is made using nigari. is made using nigari.••Kori tofu Kori tofu (literally "frozen tofu") is (literally "frozen tofu") is freeze-dried freeze-dried

Fried TofuFried Tofu• ••With the exception of the softest tofus, all With the exception of the softest tofus, all

forms of tofu can be fried. Thin and soft forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until varieties of tofu are deep fried in oil until they are light and airy in their core.they are light and airy in their core.

• ••Tofus such as firm Asian and dòu gān Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or content, are cut into bite-sized cubes or triangles and deep fried until they develop a triangles and deep fried until they develop a golden-brown, crispy surface.golden-brown, crispy surface.

Frozen TofuFrozen Tofu• ••Thousand layer tofu - By freezing tofu, the large ice Thousand layer tofu - By freezing tofu, the large ice

crystals that develop within the tofu result in the crystals that develop within the tofu result in the formation of large cavities that appear to be layered. formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing The frozen tofu takes on a yellowish hue in the freezing process.process.

• • •Koya-dofu - It is in freeze-dried blocks or cubes. A Koya-dofu - It is in freeze-dried blocks or cubes. A similar form of freeze-dried tofu, in smaller pieces, is similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.toppings are freeze-dried and stored in sealed pouches.

DrinksDrinks• TeaTea• - As well as with dim sum, many Chinese - As well as with dim sum, many Chinese

drink their tea with snacks such as nuts, drink their tea with snacks such as nuts, plums, dried fruit (in particular jujube), small plums, dried fruit (in particular jujube), small sweets, melon seeds, and waxberry. China was sweets, melon seeds, and waxberry. China was the earliest country to cultivate and drink tea the earliest country to cultivate and drink tea which is enjoyed by people from all social which is enjoyed by people from all social classes. Tea processing began after the Qin classes. Tea processing began after the Qin and Han Dynasties.and Han Dynasties.

• LiquorLiquor– -Baiju (lit. "white liquor") in China (99.5% of its -Baiju (lit. "white liquor") in China (99.5% of its

alcoholic market) makes it the most-consumed alcoholic market) makes it the most-consumed alcoholic spirit in the world. It dates back to the alcoholic spirit in the world. It dates back to the introduction of distilling during the Song Dynasty; can introduction of distilling during the Song Dynasty; can be made from wheat, corn, or rice; and is usually be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous around 120 proof (60% ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Tai is the brand is the cheap Er guo tou, but Mao Tai is the premium baijiu. Other popular brands include Du Kang, premium baijiu. Other popular brands include Du Kang, Lu Zhou Te Qu, and Wu Liang Ye.Lu Zhou Te Qu, and Wu Liang Ye.

– -Huangjiu (lit. "yellow liquor") is not distilled and is a -Huangjiu (lit. "yellow liquor") is not distilled and is a strong rice wine (10–15% ABV).Popular brands include strong rice wine (10–15% ABV).Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.

Herbal drinksHerbal drinks• The history of herbal teas started at the 350 The history of herbal teas started at the 350

A.D. There was a person called Lu Yu writing A.D. There was a person called Lu Yu writing a Chinese scroll on a parchment which titled a Chinese scroll on a parchment which titled ‘The Classic of Tea’‘The Classic of Tea’ that included cultivation, that included cultivation, processing, and uses of tea. But the first cup processing, and uses of tea. But the first cup of tea was born in the following accident of tea was born in the following accident before. In 2737 B.C, there was a Chinese before. In 2737 B.C, there was a Chinese Emperor named Shen-Nung was boiling some Emperor named Shen-Nung was boiling some water.water.

• Chinese herbal teas have been used for Chinese herbal teas have been used for centuries to provide healthy refreshment. centuries to provide healthy refreshment. Each tea can have one ingredient or many. Each tea can have one ingredient or many. Typical ingredients are dried flowers, dried Typical ingredients are dried flowers, dried fruit, roots, leaves or seeds. Each one is prized fruit, roots, leaves or seeds. Each one is prized for its unique value in Chinese medicine.for its unique value in Chinese medicine.

• List of Chinese herbal teaList of Chinese herbal tea• • Chrysanthemum • LavenderChrysanthemum • Lavender• • GingkoGingko • Eight Treasures Tea• Eight Treasures Tea• • OsmanthusOsmanthus • Honeysuckle • Honeysuckle• • Qian Ri Hong/Globe Amaranth FlowerQian Ri Hong/Globe Amaranth Flower

• MilkMilk– Chinese in earlier dynasties evidently drank Chinese in earlier dynasties evidently drank

milk and ate dairy products, although not milk and ate dairy products, although not necessarily from cows, but perhaps koumiss necessarily from cows, but perhaps koumiss (fermented mare's milk) or goat's milk. After (fermented mare's milk) or goat's milk. After the Tang dynasty there emerged a line the Tang dynasty there emerged a line dividing Asia into two groups, those who dividing Asia into two groups, those who depend on milk products (India, Tibet, Central depend on milk products (India, Tibet, Central Asians) and those who reject those foods. Asians) and those who reject those foods. Chinese depend on soy, as more efficient way Chinese depend on soy, as more efficient way of supporting density, and to differentiate of supporting density, and to differentiate themselves from border nomads.themselves from border nomads.

Dry-Heat MethodDry-Heat Method

• In dry heat cooking methods, water is not In dry heat cooking methods, water is not used. to cook the food. The food is left dry used. to cook the food. The food is left dry and heat is applied to cook the food. When and heat is applied to cook the food. When heat is applied to the food, the food cooks heat is applied to the food, the food cooks in its own juice or water added to the food in its own juice or water added to the food during its preparation evaporates during during its preparation evaporates during the heating process, leaving the food to the heating process, leaving the food to finish cooking in the dry heat.finish cooking in the dry heat.

Other Regional Cuisine

and Ethnic Groups

Hakka CuisineHakka Cuisine• Hakka cuisine, or Kuhchia cuisine, is the Hakka cuisine, or Kuhchia cuisine, is the

cooking style of the Hakka people, who cooking style of the Hakka people, who originated in the southeastern Chinese originated in the southeastern Chinese provinces of Guangdong and Fujian, but may provinces of Guangdong and Fujian, but may also be found in other parts of China and in also be found in other parts of China and in countries with significant overseas Chinese countries with significant overseas Chinese communities. There are numerous restaurants communities. There are numerous restaurants in Hong Kong, Indonesia, Malaysia and in Hong Kong, Indonesia, Malaysia and Singapore serving Hakka cuisine.Singapore serving Hakka cuisine.

Macanese CuisineMacanese Cuisine• Macanese cuisine is unique to Macau, and Macanese cuisine is unique to Macau, and

consists of a blend of southern Chinese consists of a blend of southern Chinese and Portuguese cuisines, with significant and Portuguese cuisines, with significant influences from Southeast Asia and the influences from Southeast Asia and the Lusophone world. Its ingredients and Lusophone world. Its ingredients and seasonings include those from Europe, seasonings include those from Europe, Latin America, Africa, India, and Southeast Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.Asia, as well as local Chinese ingredients.

Hainan cuisineHainan cuisine• derived from the cooking styles of the derived from the cooking styles of the

peoples of Hainan province in China, such as peoples of Hainan province in China, such as the Li, Miao, and Hui minorities, apart from the Li, Miao, and Hui minorities, apart from the Han Chinese. The food is lighter, less oily, the Han Chinese. The food is lighter, less oily, and more mildly seasoned than that of the and more mildly seasoned than that of the Chinese mainland. Seafood predominates Chinese mainland. Seafood predominates the menu, as shrimp, crab, and freshwater the menu, as shrimp, crab, and freshwater and ocean fish are widely available.and ocean fish are widely available.

Taiwanese CuisineTaiwanese Cuisine• has several variations. In addition to has several variations. In addition to

the following representative dishes the following representative dishes from the people of Hoklo (Hō-ló) from the people of Hoklo (Hō-ló) ethnicity, there are also Aboriginal, ethnicity, there are also Aboriginal, Hakka, and local derivatives of Hakka, and local derivatives of Chinese cuisines such as beef Chinese cuisines such as beef noodle soup.noodle soup.

• Taiwanese cuisine itself is often associated with Taiwanese cuisine itself is often associated with influences from mid to southern provinces of influences from mid to southern provinces of Mainland China, most notably from the province Mainland China, most notably from the province of Fujian (Hokkien), but influences from all of of Fujian (Hokkien), but influences from all of Mainland China can easily be found. A notable Mainland China can easily be found. A notable Japanese influence also exists due to the period Japanese influence also exists due to the period when Taiwan was under Japanese rule. when Taiwan was under Japanese rule. Traditional Chinese food can be found in Taiwan, Traditional Chinese food can be found in Taiwan, alongside Fujian and Hakka-style as well as alongside Fujian and Hakka-style as well as native Taiwanese dishes, includes dishes from native Taiwanese dishes, includes dishes from Guangdong, Jiangxi, Chaoshan, Shanghai, Hunan, Guangdong, Jiangxi, Chaoshan, Shanghai, Hunan, Sichuan and Beijing.Sichuan and Beijing.

Yunnan CuisineYunnan Cuisine• Yunnan Cuisine or Dian Cuisine, is an amalgam Yunnan Cuisine or Dian Cuisine, is an amalgam

of the cuisines of the Han Chinese and other of the cuisines of the Han Chinese and other ethnic minorities in China. As the province ethnic minorities in China. As the province with the largest number of ethnic minority with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it groups, Yunnan cuisine is vastly varied, and it is difficult to make generalizations. Many is difficult to make generalizations. Many Yunnan dishes are quite spicy, and mushrooms Yunnan dishes are quite spicy, and mushrooms are featured prominently. Another important are featured prominently. Another important characteristic of Yunnan cuisine is the wide use characteristic of Yunnan cuisine is the wide use of flowers as food.of flowers as food.

Northeastern Chinese Cuisine

• is a style of Chinese cuisine in Northeastern is a style of Chinese cuisine in Northeastern China. Many dishes originated from Manchu China. Many dishes originated from Manchu cuisine. It relies heavily on preserved foods and cuisine. It relies heavily on preserved foods and hearty fare due to the harsh winters and hearty fare due to the harsh winters and relatively short growing seasons. Pickling is a relatively short growing seasons. Pickling is a very common form of food preservation, and very common form of food preservation, and pickled cabbage (suan cai) is traditionally made pickled cabbage (suan cai) is traditionally made by most households in giant clay pickling vatsby most households in giant clay pickling vats

Northeastern Chinese Cuisine

• Unlike southern China, the staple crop in Unlike southern China, the staple crop in northern China is wheat and it supplies the northern China is wheat and it supplies the majority of the starch found in a northern majority of the starch found in a northern Chinese diet where it is found in the form of Chinese diet where it is found in the form of noodles and steamed bun. Another distinct noodles and steamed bun. Another distinct feature that distinguishes Northeastern cuisine feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the more raw vegetables and raw seafood in the coastal areas.coastal areas.

Xinjiang Cuisine• reflects the cooking styles of many reflects the cooking styles of many

ethnic groups of the Xinjiang region, ethnic groups of the Xinjiang region, and refers particularly to Uyghur and refers particularly to Uyghur cuisine. Signature ingredients include cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish roasted mutton, kebabs, roasted fish and rice. Because of the Muslim and rice. Because of the Muslim population, the food is predominantly population, the food is predominantly halal. halal.

Mongolian Cuisine• Mongolian cuisine refers to the local culinary Mongolian cuisine refers to the local culinary

traditions of Mongolia and Mongolian styled dishes. traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use consists of dairy products, meat, and animal fats. Use of vegetables and spices is limited. Due to geographic of vegetables and spices is limited. Due to geographic proximity and deep historic ties with China and proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisineChinese and Russian cuisine

Tibetan Cuisine• Tibetan cuisine includes the culinary traditions and Tibetan cuisine includes the culinary traditions and

practices of Tibet and its peoples, many of whom have practices of Tibet and its peoples, many of whom have found refuge in India and Nepal. It reflects the Tibetan found refuge in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes landscape of mountains and plateaus and includes influences from neighbors (including China, India and influences from neighbors (including China, India and Nepal). It is known for its use of noodles, goat, yak, Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, Tibetan cheeses (often from yak or mutton, dumplings, Tibetan cheeses (often from yak or goat milk), butter (also from animals adapted to the goat milk), butter (also from animals adapted to the Tibetan climate) and soups. Sepen is a Tibetan hot Tibetan climate) and soups. Sepen is a Tibetan hot sauce.sauce.