cuisine要点.doc

Food Culture (See textbook pp104-111, 旧版pp93-106)
I. Chinese culinary art
1. History: Earliest cookbook---1500 years ago in Southern and Northern Dynasties/另说《吕氏春秋•本味篇》
Public restaurant in Spring and Autumn and Warring States
2. Chinese culinary art
Preparation of ingredients---e.g. Hangzhou West Lake Fish in Vinegar Sauce
Cutting and garnishing---slices, strips, shreds, cubes, segments, dice, grains balls, minced, mashed, carved
Cooking temperature--- high, moderate, low
Cooking techniques--- deep-frying, stir-frying, roasting, baking, braising, simmering, smoking, stewing in soy sauce and syrup
II. Chinese Culinary Styles
• Shandon Cuisine: the representative dish of northern China which influenced the imperial cooking
– Ji’nan dish: good at use of broth(清汤) and milky soup（奶汤）
– Jiaodong division: cooking seafood with fresh and light taste
Sichuan Cuisine：China's hottest and spiciest cuisine
• Spicy food helps one to disperse dampness in hot and humid summer while keeps one warm in winter.
• If savory Cantonese food makes your mouth water, spicy Szechwan food makes your eyes water.
• Various flavors: yuxiang flavor; mala flavor; yanxun flavor
• famous dishes: spicy diced chicken fried with peanuts; Fish Flavored Shredded Pork; Ma Po's Bean Curd (Bean curd with mince and chili oil); Twice Cooked Pork / Twice Cooked Spicy Pork Slices; Tea Smoked Duck 樟茶鸭; hot and sour soup (suanla tang)
Guangdong Cuisine: garnishing; Typical Courses: Shark's Fin Soup; Roasted Piglet
Fujian Cuisine:
• Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine
• Typical Courses: Steamed Abalone with Shark’s Fin and Fish Maw in Broth (佛跳墙); Prawn with Dragon's Body and Phoenix's tail龙身凤尾虾; oyster omelets; Fujian fish balls
Hunan Cuisine: characterizes itself by thick and pungent flavor.
• Chili, pepper and shallot are usually necessary.
• Typical course: smoked pork/ dried pork腊肉; Steamed Smoke Chicken, Duck, Pork and Fish 腊味合蒸
Huaiyang Cuisine / Jiangsu Cuisine
• freshness of materials; delicate carving techniques
Steamed Crab meat and minced pork balls清炖蟹粉狮子头; squirrel-shaped Mandarin fish 松鼠鳜鱼

Anhui Cuisine: more attention on the temperature in cooking
• Often hams will be added to improve taste and sugar candy added to gain freshness.
• Phoenix Tail Shrimp凤尾虾排
Zhejiang Cuisine
• reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance
• Comprising cuisines of Hangzhou, Ningbo and Shaoxing
Typical Hangzhou Dishes:
• West Lake Fish in Vinegar Sauce ( West Lake Carp in Sweet and Sour Sauce) 西湖醋鱼
• Longjing Shelled Shrimp (Shelled Shrimps with Dragon Well Green Tea) 龙井虾仁
• Beggar’s Chicken叫花童子鸡
• Vegetable Chicken Roll杭州卷鸡
• Dongpo Pork / Braised Pork in Browned Sauce 东坡肉
• Honey Ham蜜汁火方
• Sizzling Rice in Tomato Sauce番茄虾仁锅巴
• Fried Jingle Bells干炸响铃
• West Lake Water Shield Soup西湖莼菜汤
• Immortal Duck and Ham火踵神仙鸭
• Sister Song’s Fish Broth宋嫂鱼羹
III. Snacks & Dim Sum
Zhejiang:
• Wu Hill Crisp Cakes吴山酥油饼; Noodles with Quick-fried Eel Shreds and Shelled虾爆缮面; Stewed Meat with Lotus Leaf荷叶粉蒸肉
• Ningbo glutinous rice ball
Beijing:
• Pea-Flour Cake，Sticky Rice Balls，Rolling donkey: a snack with a Muslim origin
• Crispy Sugar-Coated Fruit (haws山楂, yam, etc.) on a Stick 冰糖葫芦
Xinjiang: Nang; Xinjiang Kebabs / lamb shashlik;
Guangdong: Shrimp dumpling
Shandong:
• Clear Oil Coiled Flour Threads Cake 清油盘丝饼; 油旋儿; Light Fried Dumplings
Sichuan:
• Sliced Beef and Ox Tongue in Chilli Sauce / Chinese haggis / Mixed haggis in Chilli Sauce: actually beef, heart and tongue, instead of lungs
• Dandan Noodle: a cold noodle salad
Shanxi: sliced noodles/shaved noodles
Yunnan: Crossing–Bridge Rice Noodle
Fujian: Yanpi
Taiwan: oyster omelet蚵仔煎
IV. Vegetarian Food
• 中华素食网 
V. Table Manners
1. Tableware & Table Setting：
knife and fork: 未吃完和已吃完的刀叉摆放法; Use of soup spoon
2. Sitting Order
男女主人居中而坐时位次的排列; 男女主人分坐于两侧位次的排列; 男女配偶坐成斜对角
3. Serving Order of Dishes
starter (appetizer) → soup → salad (or cheese) → main course (fish →meat) → Dessert → tea or coffee → Fruits
(1) Appetizers (前菜、头盘、开胃品)
• hot & cold; go with aperitif 开胃酒 (red wine, brandy, whisky, vodka, champagne, sherry…)
• shellfish贝类、snail…caviar(鱼子酱)、goose liver paste 、smoked salmon、snail …
• 具有特色风味，以咸和酸味道为主，数量少，质量高。
(2) soups
• hot & cold
• preparing for hot dishes
• Consomme (清汤--法国)， Cream soup(浓汤--北欧人)，蔬菜汤和冷汤…
– 牛尾清汤、各式奶油汤、海鲜汤、意式蔬菜汤、俄式罗宋汤、法式局葱头汤。
• Sometimes, either appetizer or soup is chosen for convenience.
(3) Main Course (主菜)
• 有鱼、贝、肉、禽
• Seafood: 各种淡、海水鱼 类、贝类及软体动物类
• 通常水产类菜肴与蛋类、面包类、蔬菜类均称为副菜（side orders）
• particular source for fish
• meat: 取自牛、羊 猪、小牛仔等各个部位的肉，pork chop, lamb chop
• 最有代表性的是牛肉或牛排
• 牛排按其部位又可分为sirloin steak西冷牛排、filet steak 菲利牛排、 T-bone steak “T”骨型牛排、thin steak薄牛排等。
肉的生熟度
<1> Rare（R, 一成熟) ，肉表面焦黄，中间为红色生肉，装盘后血水渗出。
<2> Medium Rare （MR，三成熟) ，肉表面焦黄，外层呈粉红色，中心为红色，装盘不见血，但切开后断面有血流下。
<3> Medium （M，五成熟) ，肉表面褐色，中间呈粉红色，切开也不见血。
<4> Medium Well （MW，七成熟) ，肉表面深褐色，中间呈茶色，略见粉红色。
<5> Well done （W，全熟) ，肉表面焦糊，中间全部为茶色。
(4) Salads
• Fruit salad: before main course
• Vegetable salad: served with main course as side order
– Mainly made with Vinegar sauce or salad oil
• Meat salad: a cold dish in banquets
– Mainly made with 用Mornay (奶油蛋黄沙司,奶酪汁)
(5) Dessert (甜点)
eaten after main course, including all the food after that, e.g. pudding, ice-cream, butter, fruit Cheese before dessert, followed with coffee and fruit
• Soft type (软点 )
– Pancake (煎饼)、 Scone(烤饼), Muffin(松饼) , sponge cakes, …
– best eaten while hot
– mainly for breakfast
• Fruit type (干点)
– eaten cold
– Butter Cake (黄油蛋糕), Pie(派), Tart(水果馅饼)…
– mainly for tea time （low tea vs. high tea）
• 湿点
– Ice Cream, Pudding, soufflé(蛋奶酥), Jelly(果冻) …
– cold and hot
– for supper
(6) Drinks  咖啡 或 茶
• black coffee 纯, white coffee牛奶, black tea
• 西餐餐具摆设
• Table Settings and Manners
4. Eating Etiquette (Rules and suggestions)
• Chinese prepare more food than is really needed. --- to eat enough
• The host will not serve more food unless you ask for some more.
• Sit straight; do not lean heavily against the back.
– Lean your body slightly, but never lower your head down toward the plate.
• Hold your arms close to your sides,; they should not rest on the table.
• Each dish should be completely eaten.
– If dislike, ask for very little. Not to totally refuse.
– If you can’t eat, tell in advance
• Don’t make any noise with your mouth when you eat.
– Keep your lips closed while chewing, no talk either.
– If you have to cough or choke, use your napkin to cover your mouth.
• If you have something you can’t swallow, remove it in an unnoticed way.
– With a spoon in hand, take it in the spoon from your mouth to the plate.
– If no spoon, use your hand. Don’t spit onto the plate or onto the floor.
• Drink only when no food in mouth.
– Wipe your greasy lips with napkin before drinking.
• It is impolite for a quest to leave the table during a meal, or before the host/hostess gives the signal at the end.
– The host/hostess starts to rise to indicate the dinner is over, and all the quests should rise.
– absolutely necessary to leave, ask the host/hostess to excuse
• After wiping your nose, do not spread out your handkerchief and peer into it.
• Avoid cleaning your teeth at the table or anywhere in public, with your finger or with your tongue.
– Cover your mouth with your napkin while you do so.
– Better to leave it until you are alone later.

Greasy spoon 指那些有点像夫妻店那样的小饭馆
Potluck: 美国一种经常举行的聚会形式, 午餐会或晚餐会,但是参加聚会的每个人都要带一个菜或者带一种饭后甜食。
continental breakfast / light breakfast (欧洲大陆式早餐,轻快早餐) : No cooked dish
• rolls or toast; marmalade and coffee; fruit juice or cereal
English breakfast 英式早餐: Fired or grilled dish
– cereal, marmalade; muffin松饼, fried bread, toast, bun, croissant; milk, coffee, tea (best from Pekoe 锡兰上等红茶)