cuisine要点.doc

Food Culture (See textbook pp104-111, 旧版pp93-106)I. Chinese culinary art1. 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 States2. Chinese culinary artPreparation of ingredients-e.g. Hangzhou West Lake Fish in Vinegar SauceCutting and garnishing-slices, strips, shreds, cubes, segments, dice, grains balls, minced, mashed, carvedCooking temperature- high, moderate, low Cooking techniques- deep-frying, stir-frying, roasting, baking, braising, simmering, smoking, stewing in soy sauce and syrupII. Chinese Culinary Styles Shandon Cuisine: the representative dish of northern China which influenced the imperial cooking Jinan dish: good at use of broth(清汤) and milky soup（奶汤） Jiaodong division: cooking seafood with fresh and light taste Sichuan Cuisine：Chinas 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 Pos 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: Sharks Fin Soup; Roasted PigletFujian Cuisine: Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine Typical Courses: Steamed Abalone with Sharks Fin and Fish Maw in Broth (佛跳墙); Prawn with Dragons Body and Phoenixs tail龙身凤尾虾; oyster omelets; Fujian fish ballsHunan 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 techniquesSteamed 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 Beggars 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 Songs Fish Broth宋嫂鱼羹 III. Snacks & Dim SumZhejiang: 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 dumplingShandong: Clear Oil Coiled Flour Threads Cake 清油盘丝饼; 油旋儿; Light Fried DumplingsSichuan: 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 saladShanxi: sliced noodles/shaved noodlesYunnan: CrossingBridge Rice Noodle Fujian: Yanpi Taiwan: oyster omelet蚵仔煎 IV. Vegetarian Food 中华素食网V. Table Manners1. Tableware & Table Setting： knife and fork: 未吃完和已吃完的刀叉摆放法; Use of soup spoon2. 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 Dishesstarter (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、snailcaviar(鱼子酱)、gooseliverpaste、smokedsalmon、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、filetsteak菲利牛排、 T-bone steak “T”骨型牛排、thin steak薄牛排等。肉的生熟度 Rare（R, 一成熟) ，肉表面焦黄，中间为红色生肉，装盘后血水渗出。 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。 Medium （M，五成熟) ，肉表面褐色，中间呈粉红色，切开也不见血。 Medium Well （MW，七成熟) ，肉表面深褐色，中间呈茶色，略见粉红色。 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) , spongecakes, 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, souffl(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 cant eat, tell in advance Dont 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 cant 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. Dont 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 cerealEnglish 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)