Introduction
As one travels around the world today, one cannot
help being impressed
by the extent to which Chinese food and cooking has
been established in-almost every corner of the earth. The popularisation of
Chinese cuisine lies in the unique traditions and techniques of Chinese
cooking, and in the inherent appeal of Chinese food and flavours ‗to the
palate, and also Chinese food can be extremely economical as well as being
highly nutritious, because, most ingredients are cut into small pieces, then
quickly cooked so as to retain their natural
goodness.
Chinese culinary' art has gone through thousands of
years of refinement and develop pment, but the Chinese unique way of cooking
and preparing food, remains basically unchanged. Archaeological finds of the
Bronze Age (around 1850 BC) indicate that the Chinese had utensils such as
bronze Cleavers for cutting up foods into small pieces and cooking them in
animal fat, using a bronze pot not dissimilar to the modern wok. There is data
to prove that as long ago as the ZHOU dynasty (12 C BC) the Chinese used Soya sauce,
vinegar, rice wine, fruit jam and spices as seasoning for their cooking and
that elaborate and complicated cooking methods were already being employed.
By the time of China's greatest sage CONFUCIUS (551 -
479 BC) who was an acknowledged gourmet recorded that the importance of heat
application and blending of different flavours were emphasized in Chinese
cooking; and the uses of high, moderate or low heat, the blending of sour,
piquant, salty, bitter or sweet flavours were all given their correct application
in order to achieve a harmonious whole. This theory of harmony is one of the
main characteristics of Chinese cuisine to this day.
Today, Chinese cuisine is generally considered along, with the French
as one of the two greatest cuisines.
It is simple, highly adaptable to the taste of the other countries and best of
all it can be prepared by anyone, possessed of a little patience. Tai See Foo -
or Master Chef is a much-disciplined man, no where is the Tai See Foo in such
importance as in China, where, in relation to the Chinese philosophy of life,
his profession over the centuries has been looked upon with the greatest
respect in the community.
The Chinese value food highly and rarely wastes any,
many recipes require the use of leftovers and cooking ahead is standard
practice. The basic flavours are six – Sweet, Sour, Bitter, Spicy (sharp)
Pungent and Salty. Their distribution, proportion and use must be controlled
for proper blending. Meat has always been a major item in Chinese diet; however
the meat ration per person was small. Efficient utilisation, proper colour
arrangements and palatability often
required highly imaginative combinations. Often the meat could only be
flavouring for a dish rather than the main ingredient.
China‘s economy has seldom been able to afford such
animals as the cow and the lamb, inadequate pastureland for cattle has made
raising these animals difficult. Pork is therefore
China‘s most common meat. In the north, mutton is commonly used,
particularly by the Chinese Muslims. Many Chinese Buddhist for religious
reasons, will eat only vegetable, the cooking of which was developed to a high
degree. The scientific study of vegetable became a part of Taoism and its
devotees devised a highly nutritional vegetarian diet, an art so refined that
their vegetarian dishes resemble meat in taste as well as in texture.
The elements that contribute to the wide sensual
appeal of Chinese food, which make it so acceptable to all people world over are:
1) Chinese meals are communal meals and communal dishes
served on the table are of necessity, bigger and fuller than the average
dishes, they are therefore bound to create a greater visual impact and are more
sumptuous in appearance. The exoticism of size and variety is further enhanced
by the Chinese use of heat as an integral part of flavour - the use of heat to
induce, ignite, and set ablaze all the latent desires in our appetites. Hence
in a well-served Chinese meal, the time-lapse between the food leaving the hot
pan and its arrival on the table is measured not in minutes but in seconds.
2) Chinese dinner is a multi-dish or multi-course meal.
3) The
frequent and deliberate exploitation of changing textures both the harmony and
contrast of textures are exploited.
4) The bulk
intake of rice produces the ultimate physical satisfaction in eating along with
several soups.
4) The use of
soya beans and their by-products - soya sauce, soya paste, soya-cheese, soya
bean curd, etc. are able to seduce our palate and taste buds.
The basic purpose of cooking is primarily to render
food edible, and secondly to render it more enjoyable to eat. To achieve these
purposes two methods are generally employed, heating and flavouring.
HEATING
Take the heating of food, which is basically capable
of only a limited number of variations such as heating by air, baking,
roasting, heating by fire or radiation, grilling, barbequing, heating through
the medium of water or by oil or heating by conduction. By combining the
different methods, by varying the pace of heating (Fire - Power), by varying
the speed or lengthiness (time) of treatment by varying the stability of
mobility (stir frying) of food while being heated the Chinese have developed
some forty different accepted heating methods, each with its well defined and
established terms of reference and conception.
FLAVORING
In the case of flavouring the Chinese have developed
and advanced even farther than in heating (cooking). This is due to the normal
Chinese practice of cross cooking different types of food which results of
large scale cross blending of flavours. Although not all Chinese dishes are
mixed dishes - some consists of only one ingredient cooked in the simplest way.
The seasoning materials and sauces are often applied at the last stage of
cooking. The flavouring of Chinese cooking is achieved through a multi layer
process i.e. Through the use of -supplementary ingredients for cross cooking to
provide variety and difference in texture and material, the use of flavouring
ingredients, seasonings and sauces to further enhance the taste and flavour and
finally through the serving of table condiments to provide the individual
diners with the opportunity to do their own personal "touch-ups"
before consumption.
In order to reduce confusion, it is normal practice in
Chinese kitchens to divide
the job of cooking into two clear
stages: Preparation and
actual cooking. The
task of preparation and the task
of cooking are usually carried out by two different persons. The preparations
and portioning of the principal and supplementary ingredients are usually
carried out by the assistant cook, while the chef attends to the firing
(control of the heating) and all the work over the stove including flavouring and
the application of all the sauces and seasonings.
THE MAIN CHARACTERISTIC OF CHINESE CUISINE
Actually, Chinese cooking is often simple, even for
beginners provided you follow a few firm rules. The first thing to remember is
that preparation and cooking are separate procedures;
all preliminaries must be completed before actual cooking begins. Chinese
foods must often be cooked quickly and at very high temperatures. Chinese use
oil in their cooking - usually vegetable oil. With this oil one can get the
high temperatures needed to seal in the flavour and original colour of the
foods and also to preserve the all important crispness and vitamins of
vegetables. They do not use butter and many other dairy products either
vegetables rather than meat predominate. Soups play various parts in the
symphony of a well composed meal - not only is there one as a light appetizer
but clear soups are often used between courses as palate cleansers. Richer soups like velvet corn, may however be
served as a separate course.
There exists a certain 'uniqueness' that
distinguishes Chinese cooking from other food cultures. There is the Chinese
division when preparing and serving food between TAN' (grain & other starch
food) and 'CAT (meat and vegetable dishes) Grains in various forms of rice or
wheat flours (bread, pancakes, noodles or dumplings), make up the FAN half of
the meal. Vegetables and meat (including poultry, meat and fish) cut up and
mixed in various combinations into individual dishes constitute the CAI half. A
balanced meal must have an appropriate amount of both FAN & CAI. It is
combining' various ingredients and the lending of different flavours for the
preparation of CAI that lies the fine art and skill of Chinese cuisine.
The other distinctive feature of Chinese cuisine is
the harmonious blending of colours, aromas, flavours, shapes and textures in
one single CAI dish. The principle of blending complimentary or contrasting
colours and flavours is a fundamental one - the different ingredients must not
be mixed indiscriminately. The matching of flavours should follow a set pattern
and is controlled and not casual. The cutting of ingredients is another
important element of Chinese cooking in order to achieve the proper effect.
Slices are matched with slices, shreds with shreds, cubes with cubes, chunks
with chunks and so on.
This is not only for the sake of appearance but also
because ingredients of the same size and shape require about the same amount of
time in cooking. This complexity of interrelated elements of colours, flavours
and shapes in- Chinese cooking is reinforced by yet another feature: TEXTURE. A dish may have just one or several
textures, such as tenderness, crispiness, crunchiness, smoothness and softness.
The textures to be avoided are: sogginess, stringiness and hardness. The selection of different textures
in one single dish is an integral part of blending of
flavours and colours. The desired texture or textures in any dish can
only be achieved by the right cooking methods. In all different methods of
cooking the correct degree of heat and duration of cooking time are of vital importance.
REGIONAL COOKING STYLES.
China is a vast country and as such is exposed to
extremes of both geography and climate. This naturally results in the growth of
different agricultural products, so it is of little wonder that cuisines vary
from province to province .Looking at the map
of China, it is not difficult to understand why there should be such .a
rich variety of different styles, throughout the land. Even though there is no
official classification of various regional cuisines in China, but it is
generally agreed SICHUAN in the west .SHANDONG in the north ,CANTON in the
south and JIANGSU in the east represents the four major regional cooking styles
of China. In addition, four more provinces ZHEJIANG, FUKIEN, ANHUI
in the east and HUNAN in the west are usually included in the role of honour
while one talks of the "Big Eight" distinguished schools of cuisine
in China.
Northern School
Archaeological evidence shows that in about 5000 BC,
the inhabitants of North China had begun to farm, settle down and make painted
pottery, eating and cooking vessels. Some of the most conspicuous traces of
early Chinese culture have been found at sites that lie along the valley of the
Yellow River, which is why this area is sometimes described as the "Cradle
of Chinese Civilization‖. Two ancient capitals of LUOYANG and KEIFENG are both
situated just south of the Yellow River in Hunan province ("HU" is
the Chinese word for "river" and 'NAN" means "south").
The noblemen and the imperial families live in such luxury that their chefs
invented and perfected many of the Chinese classic dishes. These recipes were
passed down through the centuries, and were moved to the capital, Peking and beyond.
Due to the extremely dichotomous climate, the land‘s
produce is hearty: mainstays of wheat and corn, especially important to the
Northern China economy, dominate the northerner‘s dietary needs. Crops are then
manufactured into wheat-flour for use in common cuisine: noodles, stuffed buns,
dumplings and steamed bread are just a few of the wheat products consumed in
the provinces of this region. Although little rice is grown in this region,
other hardy plants such as barley, millet, soybeans, cabbage, squash and apples
predominately appear in northern Chinese agriculture and cooking
In the northern school the staple food is not rice
but wheat flour, from which are made many noodle, dishes, steamed bread and
dumplings. Northern food tends to be lighter than that of other provinces. From
Peking (meaning northern capital) and its neighbouring districts come notable
dishes prepared with wine stock. Northern cooking includes pungent sweet and
sour dishes and more subtle, delicately seasoned foods. The use of garlic and
spring onions is also characteristic.
Much of the north is bordered by Mongolia where
people eat a lot of mutton. Food from Inner Mongolia and Shantung forms the
backbone of northern cuisine.
Now Peking cuisine is quite a different matter, it is
not a separate regional school, but rather the combination of all China's
regional style of cooking. Being the capital of China for many centuries Peking
(or Beijing as it is now called) occupies a unique position in the development
of Chinese culinary art. Peking cuisine has been defined by the eminent Chinese
gourmet Kenneth Lo as "The crystallization of many inventions and
performance of the generations of imperial chefs of different dynasties winch
have ruled in Peking for nearly a millennium, and the local dishes of the
people of Shandon and Hubet which have been in the habit of preparing together
with all the culinary contributions which over the years have established their
reputation in the old capital‖ Peking cooking is in short, the top table of
Chinese culinary art. Peking cooking exhibits the greatest ingenuity and
inventiveness.
Notable flavours and dishes—
Beijing is known for jiaozi, the traditional Chinese
dumpling, and Peking duck. Jiaozi dumplings are often filled with pork and
vegetables, but variations may include sweet fruits (dates) or chestnuts.
Peking duck is a traditional delicacy perfected during the Qing Dynasty and
served to important and wealthy individuals throughout history. The duck and
its skin (a delicacy) are served
with Hoisin (Peking)
sauce in flat-bread wrappers.. Northern cuisine includes the Henan (north
of the river) region. Strikingly unique from other northern flavours is the
Shaolin vegetarian cuisine. Chinese Buddhist belief has for centuries
prohibited the eating of animal flesh, and the monks here have spent an age
perfecting the cooking of all types of vegetarian food. This cuisine is very
nutritious and healthy.
The
western school
The Szechuan style of cuisine arose from a culturally
distinct area in the central western of part of China, a province known as
Sichuan. This area of China came into its own culturally towards the end of the
Shang Dynasty, during the 15th century. However, it was also the climate of the
area that helped to shape the culinary traditions that were to arise from
Sichuan province and make their way into the realm of international cuisine.
The province from which the cuisine that the world
knows as Szechuan evolved is often hot and humid, and this contributed to this
necessity of preparing foods in ways that differ significantly from other
regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes,
though naturally there is more to Szechuan food than spice and sauces rich and
strong in flavour.
Much
of the spicing of regional Chinese cooking is based upon bringing together five
fundamental taste sensations – sweet, sour, pungent, salty and bitter. The
balance of these particular elements in any one dish or regional cuisine can
vary, according to need and desire, especially as influenced by climate,
culture and food availability.In Szechuan cuisine, there are a variety of
ingredients and spices used to create these basic taste sensations. These
include a variety of chilli peppers, peppercorns over various types, Sichuan
peppers, which are in reality a type of fruit, not pepper, and produce a
numbing effect in
addition
to their warm flavour. Sichuan peppers, also called flower pepper and mountain
pepper, are a traditional part of the Chinese five spice powder, or at least of
those that are modelled upon the most authentic versions of the spice
combinations common to regional Chinese cooking.
Other ingredients used commonly in Szechuan cuisine
to create the five fundamental taste sensations include different types of
sugars, such as beet root sugar and cane sugar, as well as local fruits for
sweetness. The sour comes from pickled vegetables and different varieties of
vinegar. A special bitter melon is added to many dishes to offer the touch of
bitterness that complements other flavours. Other spices and flavours include
dried orange peel, garlic, ginger, sesame oil and bean paste. Salt is important
to Szechuan cuisine, and the area produces uniquely flavoured salts that help
to distinguish authentic Szechuan cuisine from the other regional cuisines from China.
Szechuan cuisine is marked by its rich traditional
flavours, which stem from a culture of hundreds of years and are in part shaped
by the natural forces of climate. Authentic Szechuan cuisine offers a unique
dining experience made up of adventurous and creative taste sensations.
Specialities
Hunan (south of the river) cuisine: Renowned for its
soups, is one of the oldest and richest also noted for its spicy, pungent and
flavourful dishes. Hunanes are especially fond of using chillies, sweet peppers
and shallots in cooking. Sichuan (Szechuan) cuisine: hot, spicy chillies, ma po
doufu, hot pot Famous for its heat and distinct flavours, Sichuan cooking
mastered the light cooking techniques of stir-frying, sautéing, and
dry-braising. One of the region‘s most famous recipes is ma po doufu, a spicy bean-curd
and vegetable dish cooked with some of the most powerful chillies in the world.
In traditional Chinese medicine and
nutrition, hot chilli peppers are considered helpful in reducing the ―internal dampness‖. The humid climate
also compels a creativity and variety in food preservation, including
techniques such as picking, salting, drying and smoking.
In
land cooking also makes much use of the fungus called Cloud ear or, Tree ear.
Tea smoked duck, Chicken chilly, Liver Paste Soup, Hot & Sour Soup, Beans A
La Szechwan, Dong An Chicken, Fried crab, Soy Braised duck, sliced Hoi sin
Pork, Bean curd, Spiced Turnip etc., are some of the famous dishes of this
region.
The Eastern School
The Yangtze, China‘s longest river which traverses
the width of China from west to east flows through China's leading agricultural
regions-Sichuan and Hunan (on the upper ) Hubei and Jiangxi (on the middle)
Jiangsu and Zianzgi (on the lower),which contains some of the most fertile land
in China. :
Both wheat and rice are grown here, as well as other
crops which include — barley, corn, sweet potatoes, peanuts, and soya beans.
Fisheries abound in the multitude of lakes and other tributaries and deep sea
fishing has long been established in the coastal province of Jiangsu and
Zhejiang The areas that cover the middle and lower regions of the Yangtze are
traditionally referred to as "Land of Fish and Rice', and is collectively
known as Jiangnan ("JIANG" means "great river' referring to the,
Yangtze and 'NAN" referring to the south), and it boasts a number of
distinctive cooking styles.
The Yangtze River delta has its own cooking style
known as HYAIYANG with the culinary centre in Shanghai that is China's largest
city which lies on the Yangtze estuary. South East China has always been
regarded as the most culturally developed and economically prosperous region.
Both Nanjing in Jiangsu and Hangzhou in Zhejiang have been China's capital of
several dynasties; other culinary centres are to be located in YANGZHOU (Yangchow),
SUZHOU and ZHENJIANG. Yangchow fried rice, chow mien (open fried noodles),
wantons, spring rolls, dumplings and many other Cantonese dim sum dishes have
all originated from here.
South of Zhejiang is the province FUJI AN (FUKIEN)
which is sometimes grouped in the Eastern School, but its cooking style is more
influenced by its southern neighbour Canton, so very often Fukien cuisine is
included with Cantonese in the Southern school.
Taken as a whole, Eastern cuisine is rich, decorative
and rather on the sweet side; unlike Peking food, garlic is used sparingly, if at all. The area as a whole is renowned for certain products and dishes: the specially cured Chinhua ham, with its pinkish red flesh and succulently
savoury-sweet taste, the rich dark Chinkiang vinegar and the
amber-coloured Shdaohsing rice wine. Classic dishes include Crisp stir-fried
shrimp, Eel cooked in oil, Yangchow fried rice, Lion's head and fish from the
West Lake with a sweet and sour sauce.
One special cooking technique of the region has been
adopted nationally. This is hung- shao the red-braising method of cooking,
whereby the ingredients (mainly meat, poultry and fish) are cooked slowly in an
aromatic mixture of thick dark soy sauce and rice wine. When, at the end of
cooking,' the sauce is reduced and spooned over the main ingredient, the
resulting taste is both rich and fragrant.
Shanghai cuisine is the least known outside China.
Its oiliness and sweetness are perhaps less appealing to the Western palate,
and because it is decorative, it tends to be labour-intensive. Moreover, it
depends largely on fresh local produce; the famous Shanghai crabs, studded with
yellow roe in the autumn, have no counterpart elsewhere and for the delicate
taste of the famous West Lake fish one has to go to Hangchow.
The staple food of this region is rice. The cooks on
the coast use more soya sauce and sugar and specialise in salty and gravy-laden
dishes. Fish and shell fish from the many rivers and the neighbouring sea are
popular ingredients. These are gently spiced concoctions of meat, chicken, duck
and sea food with, of course lots of vegetables. Fukien produces the best soy
sauce and therefore its cuisine has a good deal of stewing in this sauce or
"red cooking" as it is called because of the colour the sauce
imparts. The soups are clear and light. The Fukienese excels in their soft
spring rolls and sea food. Fukien is also famous for its pork and chicken
dishes made with sweet-tasting and fermented rice paste.
Speciality and Popular dishes
Yangchow fried rice, Chow mien, Spring rolls, Dim
sums, White cut pork, lion‘s head (pork meat balls with cabbage - the alarming
name of this dish refers to the pork meat balls which are supposed to resemble
the shape of a lion's head and the cabbage which is supposed to look like its
mane), Squirrel fish.
The Southern School
The Pearl River delta, with Canton as a provincial
capital of GUANGDONG (KWANGTUNG), is undoubtedly the home of the most famous of
all Chinese cooking styles. Unfortunately the reputation of Cantonese cuisine
has been badly damaged by a so called 'chop suey' food outside China. Authentic
Cantonese food has no rival and has a greater variety of food than any other
school because Canton was the first Chinese port open for trade, therefore
foreign influence are particularly stronger in its cooking There are many pig
and poultry farms and fish ponds. High, quality tea is a special product of
Fukien, while all along the coast fish and sea food
- crabs, cray fish, shrimps, prawns, scallops, clams - are plentiful.
This wealth of ingredients has helped to make Cantonese cooking the most
versatile and varied of Chinese cuisines. Cantonese food is not highly
seasoned, instead a harmonious blending of different flavours is sought in
order to bring out the best of the ingredients. Cantonese cooks are at their
most skilful when they stir-fry dishes. Red-braised dishes are an eastern
contribution to the Chinese gastronomy but southern stir-fry dishes reign
supreme nationwide. Their 'wok fragrance‘ a term used to describe the aroma so
desirable in stir-fry dishes is matchless.
Southern cooking is subtle and the least greasy of
all the regional styles. The cooks excel in stir-frying. At its best, the
cuisine tends to be more costly than the others because the cooks use highly
concentrated chicken bouillon as the basis of their soups and general cooking:
They like to use nuts and mushrooms in their dishes. They prepare many
varieties of sea food and lots of roasted and grilled pork and poultry. Steamed
dishes are also featured.
Fisheries play a major role
in the economy,
Guangdong contributes about
one fourth of
China's fish catch
(over 20% of
the fish caught
here are fresh
water fish). Rice
is a dominant
food grain; the
other crops are
tea, tobacco, peanut,
sugarcane and sub tropical
fruits such as
bananas, pineapples, oranges,
tangerines and lychees.
HAINAN Island is the only truly tropical area of
China and produces coconuts, coffee, natural rubber and figs..; The Southern
School consists of three distinct styles of cooking: CANTON, CHAOCHOW.
(Sv.atow), and DONGJIANG (also known as HAKKA), which means 'family of guest',
which refers to the immigrants from North China who settled in the
South during the Song Dynasty after the invasion of Mongols in the 13th
Century. So it was the Hakka's who introduced noodles, wantons and dumplings
etc, into the Contonese diet.
There was a mass immigration overseas after the 17th
century both by the Cantonese and the Hakka. When Swanton was opened to foreign
trade in 1858, it became a major port for Chinese immigration to South East
Asia, America and Europe. That is why; the first Chinese restaurant to open
abroad introduced only Cantonese cooking to the outside world. Schools of
cooking there are two other schools, though not regional in character,
nevertheless should be included here among China's various styles of Schools of
Cooking, namely the Moslem and Vegetarian School.
Specialized and popular dishes:
Dim-sum, Shao-mi, Cantonese roast duck, Sweet &
Sour Pork. Pork Goose, Ducks webs in oyster sauce, Stuffed green peppers,
Shark's fin soup, Turtle soup etc. are very famous.
The Moslem School:
The Chinese Moslem known as "HUI‖ though Chinese
speaking are distinguished from the Chinese by their affiliation with the Sunni
branch of Islam. One theory is that they are descendants of the Moslems who
settled in China in the 13 century and adopted the Chinese language and
culture.
There are nearly 5 million Hui widely distributed
throughout almost every province in China, but their traditional areas of
settlement is in the North-West with heavy concentration in Hunan, Shanki,
Hubei and Shangdong. They form the Chinese Moslem school, together with two
other national minorities: the UYGOR group in XINJIANG (4 million, virtually
all Moslems), and about 1.5 million MONGOLS who are traditionally nomadic, and
therefore, like the Moslem, do not eat pork. Their daily diet consists of beef,
mutton, milk and butter, items an average Chinese has no taste for.
The Vegetarian School
Chinese vegetarians are not allowed anything remotely
associated with animal including egg and milk. They obtain their proteins
mainly from soya beans and its byproducts such as bean curd (tofu), nuts and
fungi.
Chinese vegetarian has a long history; its origin can
be traced to as far back as around 500 BC, when the TAOIST SCHOOL of THOUGHT
developed the hygienic and nutritional science of fruit and vegetables. Some
centuries later when Buddhism which abhors the killing of any living creature and
the eating of flesh in any form was introduced into China from India, this
philosophy was readily grafted into TAOIST school of Cooking and a new form of
vegetarianism was born.
Apart from the extensive use of fresh and dehydrated
vegetables the vegetarian chefs have developed a new art by creating food that
has become known as imitation meats. This imitation pork, chicken, fish and
prawns and so on bare an amazing resemblance to their fleshy counterpart in
form and texture, though not quite in flavour.
Historically, the Four Great Traditions
(Chinese: pinyin: Sìdà càixì) of Chinese cuisine
are Chuan, Lu, Yue and Huaiyang, representing West, North, South and East
China cuisine correspondingly.[5] However, in modern times the list
is often expanded to the Eight Great Traditions (Chinese: pinyin: Bādà càixì), which are as
follows:
Cantonese
Cantonese cuisine (Chinese pinyin) is focused on dim sum, a Cantonese term for small hearty dishes. These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, jiaozi-style dumplings, stir-fried green vegetables, congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means "drink tea".
Sichuan
Sichuan cuisine
Sichuan cuisine (Chinese; pinyin: chuāncài;
spelled Szechuan or Szechwan in the
once-common postal romanization)
is a style of Chinese cuisine originating from the Sichuan Province of southwestern China, famed
for bold flavors, particularly the pungency and spiciness resulting from
liberal use of garlic and chili peppers, as well as the unique flavor of
the Sichuan peppercorn ( huājiāo)
and Facing heaven pepper ( cháotiān
jiāo). Peanuts, sesame paste and ginger are also prominent ingredients in this
style.
Anhui
Main article: Anhui cuisine
Anhui cuisine ( huīcài or huīzhōu
cài) is derived from the native cooking styles of the Huangshan Mountains
region in China and is similar to Jiangsu cuisine, but with less emphasis on
seafood and more on a wide variety of local herbs and vegetables. Anhui
province is particularly endowed with fresh bamboo and mushroom crops.
Shandong
Shandong Cuisine( lǔcài) is
commonly known as Lu cuisine. Shandong Cuisine made one of the most
important parts of imperial cuisine with wide distribution across North China. Lu cuisine dishes are noted to having
fresh, salty, crisp and tender features. Lu cuisine chefs are experienced to
care for the seasoning of clear broth and creamy soup. It was recorded to be
highly favored by the imperial family in the Ming and Qing dynasty. Shandong Cuisine features a variety
of cooking techniques and seafood ingredients. The typical dishes on local menu
are braised abalone, braised sea cucumbers, sweet and sour carp, braised pork
intestines and Dezhou Chicken (marinated chicken originated from the city of
Dezhou).
Fujian
Fujian (Hokkien) cuisine (mǐncài)
is influenced by Fujian's coastal position and mountainous terrain. Woodland
delicacies such as edible mushrooms and bamboo shoots are also utilized. Slicing
techniques are valued in the cuisine and utilized to enhance the flavor, aroma
and texture of seafood and other foods. Fujian cuisine is often served in
a broth or soup, with cooking techniques including braising, stewing, steaming
and boiling.
Jiangsu
Jiangsu cuisine ( huáiyángcài)
is one of the major components of Chinese cuisine, which consists of the styles
of Huai'an, Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is especially
popular in the lower reach of the Yangtze River. Huaiyang cuisine, one of the Four Great
Traditions, is a style of Jiangsu cuisine.
Typical courses of Jiangsu cuisine are
Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork
heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in
crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried
tofu, chicken, ham and pea leaves), triple combo duck, dried duck, Farewell My
Concubine (soft-shelled turtle stewed with many other ingredients such as
chicken, mushrooms and wine), and sweet and sour mandarin fish (Suzhou cuisine).
Hunan
Hunan cuisine ( Xiāngcài) is
well known for its hot spicy flavor,fresh aroma and deep color. Common cooking
techniques include stewing, stir-frying, pot-roasting, braising, and smoking.
Due to the high agricultural output of the region, there are many varied
ingredients for Hunan dishes. Hunan cuisine is called Xiāngcài in
China, because the abbreviation of Hunan Province is Xiāng .
Some typical dishes of Hunan Cuisine are steaming smoked meat, stew fish, rice
noodle soup. Besides spicy, Hunan cuisine, especially western Hunan, also
emphasizes on sourness. Therefore, different kinds of pickles are popular in
Hunan, for example, Douchi is a type of fermented and salted black soybean.'
Zhejiang
Zhejiang cuisine ( Zhècài or zhèjiāngcài)
derives from the native cooking styles of the Zhejiang region. The dishes are
not greasy, having instead a fresh, soft flavor with a mellow fragrance.
The cuisine consists of at least four
styles, each of which originated from different cities in the province:
·
Hangzhou
style, characterized by rich variations and the use of bamboo shoots
·
Shaoxing
style, specializing in poultry and freshwater fish
·
Ningbo
style, specializing in seafood
·
Shanghai
style, a combination of different Zhe styles, is also very famous for its dim sum
EQUIPMENT UTENSILS.
The Chinese batterie de cuisine consists of very few
basic implements unlike the western kitchen. To start with .only four of the
most rudimentary implements are essential to cook Chinese food, i.e. Cleaver,
chopping block, wok and stirrer. The Chinese cooking utensils are ancient
designs, they are made-of basic and inexpensive materials and they have been in
continuous use for several thousand years. As for the rest of the cooking
utensils such as sieves, spatula, strainer, casserole, steamers you will find
the western version to be less effective. The other tools which are used in the
Chinese kitchen are cooking chopsticks, bamboo steamers, strainers, Mongolian
fire pot ladles, fish slices, wok-brush, wok scoop, bamboo mat, etc."
CLEAVER
The Chinese cleaver is an all purpose cook's knife
that is used for slicing, shredding, peeling, pounding, crushing, chopping and
even for transporting cut food from the chopping board or to a plate directly to the wok. At the first site, a Chinese
cleaver may appear to be hefty, gleaming ominously sharp but in reality it is
quite light, steady and not at all dangerous to use provided you handle it
correctly and with care. Cleavers are available in a variety of materials and
weight. They all have a blade of about 8-9 inches long and 3-4 inches wide. The
heaviest weighing almost a kg called CHOPPER is really meant for the
professionals and is excellent for chopping bones such as drumsticks, pork
spare ribs etc. The smaller and much lighter SLICER with a thinner and sharper
blade is convenient for slicing, meat and vegetables. But most Chinese cooks
prefer a medium weight, dual purpose cleaver known as the CIVIL and MILITARY
Knife (wen-wu-dao in Chinese ).The lighter front have of the blade is used for
slicing, shredding, and scoring etc. and the heavier rear half of the blade is
used for chopping and so on. The back of the blade is used as a pounder and
tenderizer and the flat side is used for crushing and transporting. The end of
the handle acts as a pestle for grinding spices.etc,. The blades of a cleaver
should be made of tempered carbon steel with a wooden handle. Stainless steel
cleavers with metal handles may look good but require more frequent sharpening,
also the handle gets slippery .therefore they are less satisfactory for both
safety and steadiness. Always keep the cleaver blade sharp and clean. To
prevent it from rusting and getting it stained wipe it dry with cloth or
kitchen paper after use. Sharpen it frequently on a fine grained whet stone.
Try to get a whetstone that has two different' grades of surface. Use a rough
grain only if the blade has become blunt and the finer grained surface for a
sharp finish to the edge. Lubricate the stone with vegetable oil or water and
then put a damp cloth beneath it for stability. A cleaver of medium weight made of carbon or stainless
steel is ideal for general use.
CHOPPING BLOCK
The traditional Chinese chopping block is a cross
section of a tree trunk. Made of hard wood they range from about 12.inches in
diameter and 2 inches thick, to giant ones up to 20 inches by 6-8 inches .The
ideal size should be about 16 inches in diameter and at least 3-4 inches thick
to be of any real use. To prevent it from splitting, season a new block with a
liberal dose of vegetable oil on both sides. Let the wood absorb as much oil as
it will take and sponge the block with salt and water and dry it thoroughly
.Never soak the block in water nor wash it with any detergent - after each
use., just scrape it clean with the blade of a cleaver then wipe the surface
with a sponge or cloth wrung out in plain hot water. Always stand the block on
its side when not in use. Never cut raw ingredients and cooked food on the same surface
.Use different block or board for the two types of food for hygienic reasons
.Use one side for chopping only then the other side should remain smooth enough
for pastry making.
WOK
The Chinese cooking utensil known as "WOK"
is the POT or PAN the correct translation should be GOU. The wok was designed
with a rounded bottom to fit snugly over a traditional Chinese brazier or oven
which burned wood .charcoal or coal. It conducts and retains heat evenly and
because of its shape the food always returns to the centre of the wok where the
heat is most intense that is why it is ideally suited for quick stir frying .Of
course the wok is far more versatile than just a frying pan, it is also ideal for
deep frying , its conical shape requires far less oil than a fiat bottomed deep
fryer, and has more depth which means more heat and more frying surface, which
means that more food can be cooked more quickly at one go .Furthermore since
the wok has a large capacity on the upper end as the oil level rises when the
raw ingredients are added to it, there is a little chance for the oil to
overflow and catch fire as often is the case with the conventional deep fryer.
Now days a metal collar or ring purchased with the wok adapts it neatly to any
gas or electric range.
Besides being a frying pan (deep or shallow) , a wok
is also used for braising, steaming, boiling, and even smoking in other words
the whole spectrum of Chinese cooking methods can be executed in one single use
utensil. Basically there are only two different types of wok- the DOUBLE HANDED
WOK with two handles on two opposite sides and the frying pan type SINGLE
HANDED WOK .Both types are usually made of light weight iron or carbonized
steel, and the diameter ranges from about 12-18 inches. The single handed wok
may appear to be unsteady and slightly tipped to one side, but in fact it is
quite safe and much easier to handle particularly for quick stir frying since
it offers you plenty of leverage of tilting and tossing .the disadvantages of
using a double handed wok is that you need strong wrist and oven gloves to lift
it, as the metal handles get very hot even if they are reinforced with heat
resistant plastic or wood. A dome shaped lid would be another useful item for certain braising
and steaming dishes
.Wok lids are usually made of light metal such as aluminium with a wooden
or plastic knob on top as a handle. The dome shaped allows the cooking of a whole chicken or duck in a wok and the natural curve will guide the condensation inside the lid sliding down
along the edge rather than dropping down directly onto the food that is being
cooked.
STIRRER
Some wok sets often consist of a pair of stirrers in
the shape of a ladle and a spatula, made of iron and stainless steel; both have
a long handle with wooden tip. Of the two, the ladle or scooper is more
versatile. It is an indispensable
utensil in the professional kitchen, since it is used for adding ingredients
and seasonings to the wok besides being a stirrer and scooper during cooking as
well as transferring food from the wok to the serving dish or bowl. It is also a measure for the cook, as the
standard ladle will hold 6 fi oz (180 ml or 2/3 cup) liquid, slightly smaller
than the rice bowl. The spatula or shovel has a rounded end to match the
contours of the wok therefore it can be very useful for scraping and lifting
fried food the bottom of the wok such as when cooking a whole fish etc.
Sometimes it is used in conjunction with the ladle for stir frying, rather like
when you are mixing or tossing a salad with a pair of spoon and fork.
INITIAL PREPARATION.
Cutting Techniques.
The cutting of various ingredients into different
sizes, thickness and shapes is an important element in Chinese cuisine .As
mentioned earlier, the Chinese always cut their food into small neat pieces
before cooking, partly because of fuel conservation, small pieces of food can be
cooked quickly before the sticks of fire wood burn out and partly because,
small pieces of food are easier to be served and eaten with chopsticks, since
knives and carvers have never been used on Chinese tables. The fact that small
pieces of food only require a short time for cooking, thus retain much of the natural flavours and nutritious value is an
added bonus in Chinese cooking ,which must be regarded as an incidental
discovery.
When it comes to the actual cooking, the two most
important factors are the degree of heat and the duration of cooking. These two
factors are so closely related to each other that it is very difficult to give
a precise cooking time in most recipes, since much depends on the size and
condition of the ingredients, and above all, on the type of the stove and
cooking utensils used.
All in all, there are well over 50 different distinct methods of cooking
in Chinese cooking. They fall roughly into the following four categories:-
1. WATER COOKING: : Boiling,
Poaching, and Simmering
2 OIL COOKING :
Deep frying, shallow frying, stir frying, braising.
3.
FIRE COOKING : Roasting, Baking and Barbecuing
4. STEAM COOKING: Steaming.
COOKING METHODS.
The Chinese divide the temperature of heat into
"Military"(high or fierce and • medium) and 'civil' (low or gentle
and weak) And proper control of temperature and cooking time is the key to
success.
High or fierce heat is usually used for quick cooking
for and tender foods. Different kinds of frying, .steaming, instant boiling etc
and call for a high heat.
Medium or
moderate heat can be used for quick -braising, steaming, and boiling.
Low or gentle heat is used for slow cooking allowing the flavours to
penetrate through all the ingredients such as roasting and simmering.
Weak heat is used for long cooking turning hard ingredients soft. It is
used for simmering, braising and stewing.
Here are some 25 commonly used methods in Chinese cooking .One dish may
require one ,two or three methods each will produce a different effect.
1.
CHAO Stir
frying. By far the most common method of Chinese cooking .Practically all
vegetables will be cooked this way. Here a wok is most useful Heat the wok
first then add the oil until it smokes add the ingredients, stir and toss
.constantly no more than 2-3 minutes. In other
way stir fry the ingredients in a little hot oil over a very high heat. This
method is widely used and has many variations.
a. Pure stir frying: the raw ingredients are not
marinated nor coated with a batter, they are just stir fried in hot oil and
seasonings are added towards the end of cooking .Most vegetables are cooked in
this way.
b. Braising stir frying: The main and supplementary
ingredients are cooked in this separately .at first and then brought together
with the addition of seasoning and stock or a
thickening agent (usually of corn flour mixed with water) and braised very
quickly over high heat.
c. Twice cooked stir frying: One ingredient has been
previously cooked and is here cut into smaller pieces and stir fried with other
ingredients and seasonings.
2.. ZHA Deep
fry in hot oil over a high heat.
Food is fried
in a large quantity of oil over a high or medium heat. There are different
variations of deep frying
a. Neat deep frying: the raw ingredients are not coated with batter or flour.
b. Dry deep frying: Raw ingredients are coated with dry flour or breadcrumbs.
c. Soft deep frying: Raw ingredients are coated with
batter, first and then deep fried for crispness.
3. . JIAN. Shallow
frying over a moderate heat. Similar to tire western way except that in some
cases stock or water is added at the last minute forming a gravy .A flat
bottomed pan is used . a little oil and medium or low heat .Seasonings are
added when food is half done. The pan should be turned from time to time during
cooking so that the heat is evenly distributed.
4. `BAO. Rapid
frying literally means to explode. It takes
an even shorter time Than stir frying using very high heat .Rapid stir frying
is another form of stir frying , the ingredient or ingredients have been deep
fried or rapid boiled first, they are then quickly stir fried over very high
heat for a short period of time. Variations in this method include rapid stir
frying in oil rapid stir frying in bean sauce and rapid stir frying with spring onions,
5. SHAO. Braising
literally meaning to burn or in this case to cook. The ingredients are first
fried in a little oil over a moderate heat, then simmered in stock until very
little liquid or juice is Ieft. Red cooking In this widely used method of cooking the meat is cut into small chunks then deep fried or par boiled or steamed until half done .Seasonings (Soya
sauce, wine vinegar sugar etc ) stock or water are added to it ,the whole thing
is brought to a boil and simmered until done.
6. MEN. Stewing, it
is very similar to braising except that it usually takes longer over a low
heat. Slow braising- the food must be fried first (light brown) then all the
ingredients (seasonings etc.) are put in a tightly covered pot and simmered
over a very low heat slowly like a casserole.
7. DUN. Simmering In this method of cooking no oil is used
at all and the food is cooked over low heat .Slow cooking, there are two kinds
of slow cooking in water. Slow cooking in water is a form of stewing , slow
cooking, out of water involves a double boiling technique .When the pot that
contains the food is immersed in a large pot of boiling water. .
8. ZHU. Boiling
over moderate heat. Boil the ingredients directly in water over low heat.
9. CHUAN. Rapid or
fierce boiling over high heat for a very short period of time. This simple cooking
is often used for making soups Bring the water or stock boil over-high heat add
the ingredients and seasonings, serve as soon as the soup re-boils. No
thickening agents added and the vegetables will be crisp and fresh.
10. ZHENG. Steaming
needs no explanation .Traditionally the Chinese use bamboo steamers which sits
in the wok .Another widely used in China not only for cooking .but also for
treating raw ingredients before cooking by other methods , or to keep food warm
after they have been cooked.
11. LU. Stewing in
stock made of Soya sauce five spice powder and sugar over low heat .Soya
stewing- a Soya-gravy is made first the ingredients are stewed in this gravy
over a low heat.
12. HUI. Another
form of braising - literally means "Assembly‖ Normally a number of
ingredients, some cooked, some semi cooked are blended together for the final
stage of cooking in a gravy using a high to moderate heat. A method of cooking
a dish that consists of several different ingredients. Stir fry the ingredients
first add stock or water and seasonings, boil over high heat for a short while,
then thicken the gravy before serving .Alternately prepare the gravy first then
add the partly cooked ingredients (deep fried or steamed ), cook over low heat
.thicken the gravy and serve.
13. KAO. Roasting
which hardly needs explanation, except that in China most kitchens are not
equipped with ovens , therefore most of the roasting is done as barbecuing in a
restaurant. The ingredients are first marinated or treated then either cooked
in an oven or over an open fire like barbecuing.
14.
BAN. Mixing raw
food or salad or-cold dishes which are mixed together with a dressing. Mixing
salads. This method does not actually involve cooking, but simply calls for
cutting the raw or cooked ingredients and dressing it with seasonings.
15. SHAUN. Instant
boiling or rinsing thinly sliced ingredients are dipped into boiling water for
a second or two, and then served with a sauce. This cooking method keeps the
ingredients fresh and tender.
16. AO- Stewing
or braising. Flavour a little hot oil with spring onions and ginger root
then stir fries the ingredients for a short time. Now add the stock or water
and seasonings, simmer over a low heat .The food should be soft and tender.
17.
QIAND Hot
salads. Here the raw ingredients are parboiled or blanched first,
then dressed with seasonings. The difference between cold salad and hot salad
dressings is as follows:-
Cold salad
dressing- Soya sauce, vinegar, and sesame seed oil.
Hot salad
dressing: Ginger shreds, Sichuan pepper corn, salt, sugar and sesame seed oil.
18. YAN
Pickling- Pickle the food with salt and sugar or with salt and wine
.Dishes prepared this way has a subtle fragrance and is crisp.
19.
TA Pan
frying- The ingredients are coated with batter fried in a small amount
of oil on both sides over a low heat until done. The ingredients may be deep
fried first, and then finished off by pan frying .Seasonings and sauce is added
towards the end of cooking.
20.
TIE-PAN.
Sticking frying. This is basically a form of shallow frying, but only
one side is fried, the food is not turned over, so that one side is golden
brown and the other side is soft and tender.
21. LIU sauté This is a
special technique which involves two stages of cooking .First deep fry , quick
or rapid boil steam or boil the ingredients until done, then mix with
seasonings to make a sauce.
a. Dark brown sauté Pour the sauce over the cooked foods and serve.
b. Slippery sauté
Stir fry the
raw ingredients and
pour the sauce
over half way
through cooking, stirring constantly until done.
c. Soft sauté Steam or boil the ingredients and then,
while they are still hot add a thin and delicate sauce.
22. PENG. Quick
braising. This is one of the important cooking techniques and is always
used with deep frying .The ingredients are cut into small pieces and deep fried
first, then taken out of the oil and a sauce is added .While the sauce is hot
stir fry over high heat and remove the wok from heat and continue stirring for
few more times before serving.
23 . JIANG: A soya braising. The
difference between soya stewing and soya braising is that the ingredients are
marinated first in the sauce in which it is cooked, with the additional stock
and water. The sauce is reduced or thickened and is served with dish.
24 . PA. Braising in sauce. In this
method, a little oil is first flavoured with spring onions and or ginger root;
the ingredients are then placed in the wok or pot and simmered until done.
25. SHUN Smoking. Cooking with
heat and smoke from burning materials such as saw dust, tea leaves, cypress
branches, bamboo leaves or granulated sugar.
The Chinese menu
Chinese menu bears no resemblance to western menus
which are course wise. The Chinese cooking tradition makes for a greater
harmony of living, an aspect of Chinese cuisine which has often been over
looked. There is a great feeling of togetherness in the way the Chinese eat.
They gather around a table and partake all the dishes which are placed on the
table in a communal style. Nobody is served just an individual portion in the
western way. The chop-sticks are used not only as eating implements but also to help others to a
choice piece especially from a particular dish this is usually an expression of
respect and affection.
Due to the multi course nature of the Chinese meal,
eating and dinning have always been very much a family or communal event and
Chinese food is best eaten this way, for only then can you enjoy a variety of
dishes. An informal Chinese dinner served at home is essentially a buffet style
affair, with more hot dishes then cold served on the table at the same time, to
be shared by everyone.
A Chinese meal is served absolutely ready to eat
there is neither last minute carving on the table, nor dishing out separate
item such as meat, vegetables, gravy or sauce and no long prelude when you wait
for everybody to be served before you start. At a Chinese meal, as soon as the first dish or course
of dishes is placed on the table the host will raise his glass and say
―Gan bei‖ or cheers or bon appettit.
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