Chinese Cusine (4 slides)[1]

Chinese Cusine (4 slides)[1] - 9/14/2009 Staple Rice...

Info iconThis preview shows pages 1–8. Sign up to view the full content.

View Full Document Right Arrow Icon
9/14/2009 1 Chinese Cuisine Two General Meal Components • Staple – A carbohydrate source – Rice, noodle, steamed bun Ai d i h f t b l f i h • Accompanying dishes of vegetables, fish, meat, or other items Staple •R ice – Steamed rice, porridge or congee – Dominant in south Wh bdd t i t h • Wheat-based products in north – Noodle and steamed buns Rice Source: http://keetsa.com
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 2 Steamed Buns Noodle Source: http://madehealthier.com/ Dumplings Source: www.smh.com.au Appetizers • To whet the appetite • Light serving of pre-made dishes – Vegetables – Meat items
Background image of page 2
9/14/2009 3 Main Dishes • Pork, beef, lamb, fish and poultry • Dairy products? • Soybean products, such as tofu • Extensive choices of vegetables – Bok choy – Other greens? • The key--fresh ingredients Bok Choy Source: http://chinesefood.about.com
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 4 Bitter Melon Source: http://gastronomyblog.com/2007/11/06/vegetation-profile-bitter-melon/ Soup • Served at the end of a meal • Satiate one’s appetite • Serving soup in the beginning of a meal is also normal due to western influence Desserts • Meals do not typically end with dessert • Typical choices—fresh fruit or sweet soup • Sweet food often introduced as a dish • Many sweet food and dessert snacks exist – Steamed bun with red bean filling – Eight treasure rice Fruits • Kumquat: the little gems of the citrus family • Loquat • Longan (dragon eyes) • Lychee • Tangerine
Background image of page 4
9/14/2009 5
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 6 Tea • Black tea – Fully oxidized or fermented, hearty-flavor, amber brew • Green tea Skipping the oxidizing step delicate taste light – Skipping the oxidizing step, delicate taste, light green/golden in color • Oolong tea – Partly oxidized, a cross between black and green tea in color and taste Are Herbal Teas Tea? • NO true tea leaves • Created from the flowers, berries, peels, seeds, leaves, and roots of many different plants History of Tea • Origins of Tea – 5,000 years ago in China – Shen Nong discovered tea • The Chinese influence – 800 AD, Cha Ching-the first book on tea • The Japanese influence – Elevated to an art form – Japanese Tea Ceremony – Tea houses –Ge isha
Background image of page 6
9/14/2009 7
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 8
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 15

Chinese Cusine (4 slides)[1] - 9/14/2009 Staple Rice...

This preview shows document pages 1 - 8. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online