CHINESE-FOOD-CULTURE

ChineseFoodCultureIntraditionalChinesecultureandeducationinthephilosophyofyinandyang,theConfucianethicalconcepts,theoryoftraditionalChinesemedicinenutritionregimen,aswellasculturalandartisticachievements,foodaestheticfashion,nationalcharactertraitsundertheinfluenceofmanyfactorstocreatetheannalsoftheChinesecookingskills,theformationofextensiveandprofoundChinesefoodculture.FromtheHistory,China'sfoodculturestretchingmorethan170millionyears,isdividedintorawfood,cookedfood,naturalcooking,scienceandcookingfourstagesofdevelopment,introductionofmorethan60,000kindsoftraditionaldishespoint,morethan20,000kindsofindustrialfood,accesstoCookingkingdomintheworld.EightCuisines•Chinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicarethe'EightCuisines'.Theseareasfollows:ShandongCuisine,SichuanCuisine,GuangdongCuisine,FujianCuisine,JiangsuCuisine,ZhejiangCuisine,HunanCuisine,andAnhuiCuisine.Theessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographicalneighborstheirstylesarecompletelyalien.ShandongCuisineShandongCuisine•(鲁菜或山东菜)ThisisthelocalflavorofJinanCityandJiaodongpeninsuladerivedfromtheuseofshallotsandgarlic.Bothrestaurantchefsandthoseinfamiliesareexpertincookingseafood,soups,meatandoffal（动物内脏）.Therecipesarethosethatoncedelightedtheroyalcourtandwereservedtotheemperor.Typicalmenu•扒原壳鲍鱼Braisedabalone•糖酥鲤鱼SweetandSourCarp•八仙过海闹罗汉EightImmortalsCrossingSeateasingArhatssmooth，delicate，freshandsavorywithcrispexteriorandtenderfishinterior,alittlesweetandsourfin,seapumpkin,abalone,asparagus,prawnsandhamThisisastarterbeforeacelebrationfeast.Thestockisflavoredwithfish'sswimmingbladderandfishbones.ThesesymbolizetheeightimmortalsandtheArhats(Buddhistsaints)aresymbolizedbytheinclusionofchickenbreast.GuangdongCuisineGuangdongCuisine•GuangdongCuisine(粤菜或广东菜)takesfineandrareingredientsandiscookedwithpolishedskillsandinadaintystyle.Itemphasizesaflavorwhichisclearbutnotlight,refreshingbutnotcommon,tenderbutnotcrude.Insummerandautumnitpursuesclarityandinwinterandspring,alittlemoresubstance.Besidespork,beef,andchicken,Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,ducktongue,snakes,andsnails.However,lambandgoatisrarelyeaten,unlikeincuisinesofNorthernorWesternChina.Manycookingmethodsareused,steamingandstir-fryingbeingthemostfavoredduetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.Othertechniquesincludeshallowfrying,doubleboiling,braising,anddeepfrying.Typicalmenu•菊花鱼Chrysanthemumfish•烩蛇羹BraisedSnakeporridge•脆皮乳猪Roastsucklingpig（CrispyBBQSucklingPig）chefswithadeptcuttingtechniquesshapethefishlikechrysanthemums,eachindividualmorselbeingconvenienttoenjoywitheitherchopsticksorforkschooseraremeatofcobra,grimalkin,andpullet,braisedelaboratelyafameddishwithratherlonghistory,goldenandcrispexterior,andtendermeat,withdensearomaSichuanCuisineSichuanCuisine•(川菜或四川菜)ThiscombinesthecuisinesfromChengduandChongqing.FromasearlyastheQingDynasty(1644-1911),bookshadsystematicallyrecordedatotalof38cookingmethodsliketosaute(stir-fried）,fry,bake,pickle,stew,andbittern,etc.itfeaturespungentseasoningswhichwerefamedas'ThreePeppers'(Chinesepricklyash,pepperandhotpepper),'threearoma'(shallot,ginger,andgarlic),'SevenTastes‘and'eightflavors'.Typicalmenu•麻婆豆腐Mapodoufu,Stir-friedTofuwithMincedBeefinSpicyBeanSauce•灯影牛肉Lamp-shadowBeef•夫妻肺片LungPiecesbyCouple•宫保鸡丁KungPaoChickenArealfeastoftenderbeancurd,mincedbeef,pepperandbeansauce.Itissaidthatitwasmadebyapock-markedbutingeniouswoman,thusthenameMaPoTofu(pock-markedwoman'sbeancurd).withlarrupingtechniques,thebeefiscutinverythinsheet.Whenapieceiscarried,itlooksliketranslucentpaper,slipperyandreddish.Whenputunderthelamporlight,aredshadowwillappearaquitepopularinChengdu.Itgotthenamebecausethedishwaseversoldbeacoupleandtodayitremainstheoriginalsavor,tendermeat,tinglingandspicyThisisatenderchickendish,tenderasthemeatisquicklyfried.Flavoredwithpeanuts,thisistastyandverypopular.HunanCuisineHunanCuisine•Hunancuisine(湖南菜or湘菜)consistsofthecuisinesoftheXiangRiverregion,DongtingLakeandwesternHunanProvince,inChina.Hunancuisineconsistsofthreestyles:XiangRiverstylewhichisrepresentedbydishesofChangsha,Xiangtan,andHengyang,DongtingLakestylewhichisrepresentedbydishesofYueyangandChangde,andwesternHunanstylewhichisrepresentedbydishesofZhangjiajie,Jishou,andHuaihua.laysastressontheuseofoil,densecolor,andtechniquesthatproducecrispness,softnessandtendernessaswellasthesavoryflavorsandspices.ChairmanMao,togetherwithotherleaderspraisedtheHunancuisinein1958.Typicalmenu•组庵鱼翅Stewedfins•东安子鸡DongAnzichicken•神仙鸡immortalchickenhadbeenfamousduringtheQingDynasty.Choicefins,chickens,porkarestewedinchickensoupandsauce,tastingreallyfreshandmellow.Dong'anchickenisaChinesefood,consistingofparboiledchicken,chilipeppers,andspices,allstir-friedwithvegetableoilandvinegar.friedfreshcabbagewithche