中国文化英文之中国菜Chinese_cuisine.ppt

Chinese Cuisine Question: Chinese cuisine Turkish cuisine French cuisine what are the three systems of cuisines enjoying the greatest world popularity? A common saying: There are three luxuries in one’s life: An American house, A Japanese wife Chinese food. The criteria of being a good Chinese dish : Color Aroma / smell Taste / flavor Some Words Expressions: 菜 : Cuisine Dish Course Home dish local specialties Snacks Snack stall The History of Chinese Cuisine Archaeological finds from the late Neolithic Longshan Culture (龙山文化) that the ancestors of modern Chinese were already using a variety of pottery vessels such as tripods, and steamers for cooking food. The bronze pots, chopping board, knives and shovels unearthed at the Yin Ruins in Anyang, Henan Province, are evidence that the Chinese developed sophisticated cooking methods as early as 3,000 years ago. Public restaurants appeared during the Spring and Autumn and Warring State were appointed to be responsible for the palace Period, and special officials at court kitchens. The earliest cookbook in the world was circulated in China about 1,500 years ago during the Southern and Northern Dynasties, showing that the art of food preparation had already become subject of study. Four Aspects of Chinese Culinary Arts 1. Preparation of ingredients Special dishes have special own requirements as to selection and preparation of main ingredients !! 2. Cutting and garnishing Cutting has been an important feature of Chinese culinary art since ancient times. Raw ingredients can be cut into slices, strips, shreds, cubes, segments, dice, grains or balls and minced, mashed or carved into shapes such as wheat ears or chrysanthemum blossoms. Characters for “longevity” or “happiness” can be carved in food special occasions such birthday or wedding. Cold dishes in the shape of birds, animals, insects, fish, flowers, fruits, grass or trees offer an opportunity for showing off the chef’s artistic talent.