Chinese Cuisines

by Kailee Favaro
Intro to Chinese Cuisine.

 The development and diversity of the

delights of Chinese cuisine are also
representative of China's long history.
 With each dynasty new recipes were
created until the art of food preparation
reach its peak during the Qing Dynasty.
 Dining Tools and Habits

• Each person will have one set of

dining tool in front of them.
• Two bowls which one for rice and
another for soup.
• One pairs of chopsticks and one plate
for meat or vegetables.
• They will share the food dishes which
were made and put into the central of
table.
• They will share the food dishes which
were made and put into the central of
table.
 Medicinal Cuisine
 Good cuisine has the
effect of:
 prolonging life,
 sustaining the
constitution,
 promoting energy,
 in this respect bears
some relationship to
Chinese medicine.
Traditional Chinese Food
 Doufu: Doufu is the most popular food in Chinese
Society.
It is also the main food in a faming family.
 Steamed Fish: Chinese always make the fish recipes by
steaming style. Just only with some light soy sauce and
some seasoning.
 Dim Sum:Dim Sum is the most famous food in world-
wide.
It is a Guangdong Style snack which served as light
meal.
 Lobster: Lobster is the famous style seafood in Hong
Kong.Some difference from the traditional western
chef's style.
 Dark Rice Vinegar With Ginger:
You perhaps have never heard this...this is Guangdong
style. It is a supplementary diet for women who is
weak, new mother
 Main Food
 main food in China is divided into
3 styles.
 Rice in Southern and Eastern China.
 Wheat in Northern China.
 Sweet Corn in Middle, Northern,
Western China.
 Of course, people can have any food
as they want today.
 Sichuan Cuisine
► More commonly known as
Szechuan Cuisine.
► One of the most famous
cuisines in the world.
► Spicy and pungent plavors.
► Wild vegetables and meats
are a common ingredient.
► There are many flavors
used.
 Guandong Cuisine
 Also known as
Cantonese
Cuisene.
 Tastes clean, crisp,
and fresh.
 Unique dishes.

 Roasing, stir-
frying, sauteing,
and deep-frying
are techniques
used for coooking.
 Jiangsu Cuisine
 Also known as Huaiyanga
Cuisine.
 Popular in the lower
reaches of the Yangtze
River.
 Fish and crustaceans as
the main ingredients.
 Light, fresh and sweet
flavor.
 Presentation is delicately
elegant.
 Zhejiang Cuisine
 Not greasy.
 Wins reputation for
many things:
 Freshness
 Tenderness
 Softness
 Smoothness
 Conclusion of China
 I enjoyed learning about China. I learned many
things and thought a lot of it was very
interesting. I think anyone interested in China
would love to visit and have a great time there.