中国文化概况-Chapter-9

Chapter9CulinaryCultureAGlimpseofChineseCulture本章教学的目的1.中国饮食文化的介绍2.中国茶酒文化的介绍本章教学的重难点1.中国饮食特点2.中国八大菜系3.中国茶文化4.中国酒文化本章教学的时间安排教师课堂讲解(60minutes)1.ChineseFood(30minutes)2.ChineseTea(15minutes)3.ChineseWine(15minutes)讨论(10minutes)学生课件展示(30minutes)ChineseFoodTheFeaturesofChineseFoodEightRegionalCuisinesTableMannersThefeaturesofChineseFoodColour,Aroma,andTasteColourrefersnotonlytothebeautifulcolorofthefood,butalsotothelayoutanddesign.Aromareferstothefragrantandappetisingsmellofthedishesservedonthetablebeforeeating.Tasteisnotonlyassociatedwithtastingthefooditself,butalsowiththeappreciationofseasoningsandtexture.CookingMethodsTimeandtemperatureplayanimportantroleincooking.Theyincludeboiling(煮),stewing(煲/炖),braising(烧/焖/烩),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmering(扒),sautéing(快煎),simmering(煨),smoking(熏),roastingorbarbecuing(烤),baking(烘),steaming(蒸)andscalding(白灼).SeasoningsTastemainlydependsontheseasonings.Therearemanytastes—salty(salt,soysauce),sweet(sugar,honey),sour(vinegar),pungent(chili,ginger,scallion葱),fragrant(sesameoil香油,coriander香菜,wine),prickled(麻的)(pricklyash花椒)andtangy(monosodiumglutamateorMSG味精)andbitter(driedtangerine陈皮,bitterapricotkernel苦杏仁).Yin-yangPrincipleEachfoodhasitsowncharacteristicsofyinoryang.Yinfoodsarethin,coolingandlowincalories.Yangfoodsarerich,spicy,warmingandhighincalories.Boilingfoodmakesthemyin;fryingthemmakesthemyang.MedicinalFunctionInChina,peoplecontendthatafoodtonic(食补)ismuchbetterthanamedicineinfortifyingone'shealth.BasedontraditionalChineseherbalmedicinepractice,medicinalcuisinecombinesstrictlyprocessedtraditionalChinesemedicinewithtraditionalculinary(烹饪的)materialstoproducedeliciousfoodwithhealth-restoringqualities.EightRegionalCuisinesFoodsvaryfromnorthtosouth.Tastesalsodifferregionallybecauseoftheclimaticdifferences.OnepopularsummaryofChinesefoodis“sweetinthesouth,saltyinthenorth,sourinthewestandspicyintheeast”.ShandongCuisine,alsoknownasLuCai,isfamousforitsqualitiesoffreshness,clearcolours,dedicationtofragranceandpuretastes.SichuanCuisine,alsoknownasChuanCai,isfamousforitsmanyflavors,especiallyforitshotandpungentflavoring.Almosteverydishhasitsownuniquetaste.GuangdongCuisineisknownasYueCai(粤菜).Tastingclean,light,crispandfresh.Itusuallyhasfowl(家禽)andothermeatstoproduceitsuniquedishes.FujianCuisine,alsoknownasMinCai,isnotedforitslighttasteandsweetandsourflavour.Thecookingputsgreatemphasisonchoosingthechoicestingredients,andisthusparticularlyaptinpreparingseafooddishes.JiangsuCuisine,alsoknownasSuCai,hascharacteristicallysweettaste.Itpreservesthefood’soriginalflavour,whileemphasisingstrictlychoiceingredients,exquisiteworkmanship,andelegantshapes.ZhejiangCuisine,alsoknownasZheCai,haswonareputationforfreshness,tenderness,softness,andsmoothnessinitsdisheswithmellowfragrance.AnhuiCuisine,alsoknownasHuiCai,ishighlydistinctivenotonlyforitselaboratechoicesofcookingingredientsbutalsoforitsstrictcontrolofthecookingprocess.HunanCuisine,alsoknownasXiangCai,isakintothatofthechili-richSichuandishes.Itisalsocharacterisedbyadensepungentflavor.Chili,pepperandshallotarenecessitiesinthiscuisine.TableMannersArrangementofseatsAtaformalbanquet,thehostpreparesadequateseatingfortheguests.Foralargenumberofguests,theelderlyorpeopleofhighstatusareallocatedspecificseats.Specialguestsandtheelderlysitonthenorthsideofthetableordirectlyfacingtheentrancetotheroom.Theconceptof“honouredsouth,humblenorth”iscloselyrelatedwithtraditionalChineseetiquette.ToastsOncetheguestsareseated,thehostproposesatoasttotheguestswhilstsaying,“Drinkfirsttoshowrespect”(先干为敬).Thenthehostandguestsemptytheirglasses,whicharerefilledinreadinessforthenextofmanytoasts.Itisperfectlyacceptabletohavethreetoasts(traditionallysignifyingfriendship)withtheentirecompany,ratherthanoneseparatetoastforeveryindividualpresent.Someothertoastscanbeoffered:“Toastforyourhealth”,“Toasttoourfriendship”,etc.ThecoursesServingorderisfromcoldtohot.Hotentrees(主菜)shouldbeservedstartingontheleftoftheseatacrossfromthemainguests.Themealthenbeginswithasetofatleastfourcolddishesfollowedbythemaincoursesofhotmeatandvegetabledishes.Soupisservednext(unlessinGuangdongstylerestaurant)withthelocalstaplefoodsuchasrice,noodlesanddumplingsbeingservedlast.ChinesechopsticksThecorrectholdingofthechopsticksistograbthechopsticksinthemiddle,makingsurethattheendsareeven.ChineseTeaChinahasarichandsophisticatedteaculture.TheChinesehaveacommonsaying,“Seventhingsinthehouse:firewood,rice,oil,salt,soysauce,vinegarandtea”.Theartofteamakinganddrinkingevolvedthroughthedynasties.Itfocusesonthemethodofbrewingtea,thedrinkingutensilsandtheservingetiquette.TeaClassificationThefivetypesaregreentea(绿茶),blacktea(红茶),oolongtea(乌龙茶),compressedtea(砖茶:bricktea),andscentedtea(花茶).Someminortypesarewhiteteaandyellowtea.GreenteaisthemostnaturalofallChineseteas.Itreferstoteamadewithoutbeingfermented.It’scalledgreenteabecausethetealiquidandtealeavesaregreenish.About50%ofChina'steasaregreentea.Blackteaisfermentedbeforebaking