ingreients(配料).ppt

Chinese Cuisines Sunny Chinese cuisine, a crystallization of the civilization and wisdom of all Chinese nationalities, is a gem in the nation’s cultural treasury. The vastness of Chinese geography and history created the varieties of Chinese cuisine. Thus, China gains the highest reputation in the world for its culinary culture, and is known as the “three major culinary kingdoms” together with France and Turkey. Features of Chinese Culinary Arts The choice of raw materials and ingredients(配料): Chinese cuisines stress the choice of raw materials and auxiliary(辅助) materials. In different seasons, there will be different ingredients and seasonings(调料). Beef, mutton, and mustard(芥末) for summer and preserved(腌制的) food and pepper for winter. The use of seasonings The feature of seasoning in Chinese cooking lies in the variety of condiments and the proper use of them. According to the ancient theories about seasoning, the harmonious proportion of the five tastes (sweet, sour, bitter, pungent(辛辣) and salty) could produce the best flavor. The basic seasonings with the five flavors are as follows: Sweet--- molasses(红糖), honey, sucrose(蔗糖), saccharin(糖精) and maltose(麦芽糖), etc. Sour--- vinegar and ginger, lemon acid, tomato sauce, etc. Bitter--- dried orange peel, etc. Hot--- pepper(胡椒粉), mustard(芥末), onion, chilli(红辣椒), wild pepper(野山椒) and curry powder(咖喱粉) etc. Salty--- salt, soy, fermented soya beans(豆腐乳), etc. The making of cuisines The cooking of cuisines mostly involves cutting, temperature, the cooking techniques and the protective treatment of raw materials. Cutting--- dicing(切成小方快), shredding(切成碎片), mashing(捣碎), slicing(切成薄片), or cutting into strips(丝), pieces(片), cubes(立方块) etc. are the cutting methods often used in cooking. The time and temperature: tender, medium( 半生熟), overdone(煮过度) or just done to a turn(刚好). Cooking techniques: frying(炒), dry-fry(干煸), deep-frying(油炸), baking(烘焙), broiling(烤), simmering(煨), steaming(蒸), stewing(炖), decocting(熬), brai