CHINESE CUISINE

HISTORY OF CHINESE CUISINE s


The Chinese nation has a civilized history of 5,000 years and Chinese cuisine has evolved over time. Its culinary techniques, preparation, serving and appreciation of food have been developed to the highest level. Cooking has occupied an important position in Chinese culture throughout its history. Chinese culture considers cooking an art and a science.As early as the 7th century B.C. Chinese cuisine began to be separated as Southern and Northern cuisines. In general, the southern dishes emphasize freshness and tenderness. Northern dishes, due to its colder climate, have more fat and garlic which is offset with vinegar. During the period of the Tang (618-907 A.D.) and the Song(960-1279 A.D.) dynasties, people went in a great deal for nutritional medical value of different plants: fungus(mushrooms), herbs, vegetables. At this time "medicinal food" for prevention and cure of diseases, for overall health became important.

Confucianism

Confucius dreamed about and fussed about food. He emphasized the art of cooking and enjoyment of life. He showed people how they could cultivate their palate and delight their senses. The art of cooking encompassed more than food. Culinary etiquette, social sharing of food, presentation and combining of tastes and textures was important in this school.

He established culinary standards and proper table etiquette. Most of these are still considered to be the standards of today. The tradition of cutting foods into bite size pieces during preparation and not at the table is unique to the Chinese culture (so one did not need any knives on the table).

The art of food was also in the eating. Sharing food with friends and family is an important part of Chinese culinary tradition. To the Chinese, food and friends are inseparable. A gathering without food is considered incomplete and improper. Confucius described that enjoyment of food as one of the beautiful and gentle things which contribute to the peace and harmony of society.

Confucius taught that while maintaining the itegrity of the individual food it is important to blend taste and textures and the use of condiments to give the palette the whole experience. He also stressed the use of color and aroma in the presentation of the dish.

Most certainly Confucianism helped elevate cooking from a daily and repetitive task to a satisfying art form.
Taoism

Taoism emerged in 500 B.C. and shaped Chinese cuisine by emphasizing the need to study the life giving properties of food. Taoism studied the effects (both physical and psychological) of foods and prepared dishes. It concerned itself with the nourishment of the body, prevention of disease and the search for longevity.

Over the centuries the Chinese have studied plants, roots, herbs, fungus and seeds to find their healthful properties. They discovered their medicinal value and how not to destroy this value during cooking. They explored seasonal cooking and understood the elements found in each ingredient.

Their contributions have resulted in Chinese cuisine embracing lots of vegetables, grains, herbs and cooking with little fat. Traditional Chinese cuisine is low-calorie and low-fat. Food is cooked using poly-unsaturated oils, and milk, cream, butter and cheese are avoided. Meats are used as flavorings and condiments and seasonings are used to satisfy the taste buds.

A sensual cuisine that is fiery, soothing, tempestuous in nature.....satisfying all the senses

The Chinese have achieved the whole experience in their cuisine. Many Chinese dishes are given poetic names that evoke emotions and visions. Chinese cuisine is an exalted form of art due to the following attributes.

Chinese cuisine takes into consideration the following when panning a meal.

Chinese Culinary Highlights -

Aroma
The aroma of Chinese food has to be memorable. The individual ingredients are combined because their fragrances blend to create appetizing aromas. Color
The Chinese delight in colors. The dishes all form a painting on the table - the gold of soups, the white of rice, the bright green of vegetables, the reds of condiments, the orange of meats and sauces. The Chinese cook is very aware of color and may even choose dishes to match the surroundings and clothes of the hostess.

Textures
Chinese cuisine is famous for its textures. Crunchy vegetables, chewy bits of meat, crisp water chestnuts, creaminess of bean curd and smooth sauces are combined to create sensational dishes.

Tastes
Contrasting tastes is the joy of Chinese cuisine. Chinese love to stimulate the senses with combinations of taste. Their meals, many of which are simple, bland and pure in their taste, are skillfully combined with dishes and condiments that are stronger and more stimulating in taste.

Variety
A Chinese meal is rich in variety of ingredients used. Chinese cuisine is known for its contrast and variety. This is combined with variety in taste, texture, color and aroma. Dry dishes are served with soupy dishes, there are sweet dishes and sour dishes, bland dishes and highly seasoned dishes, light dishes and rich dishes making the meal an exquisite experience. This experience is further highlighted by each dish maintaining its integrity, its own proportions, its own dominant elements and contributing to the coherence and harmony of the meal.

There is no main dish
Chinese dishes have an equal place on the menu. Each dish is whole and important. Chinese eating is also an art. The Chinese create individual dining experiences from the same meal. According to their personal preferences they dart from one dish to another. Depending on their individual fancy they will sample one dish or the other. Once they have satisfied themselves of a particular taste or experience they simply change their serving and are on to a new adventure. This way they avoid monotony and feeling of overeating which can be the result of a meal that is comprised of the same foods in comparatively large quantities.

Maximum preparation with minimum cooking.
Chinese cuisine is very quick cooking. Because the ingredients are prepared in bite size pieces they are quick to make. The preparation of ingredients for the meal is a thoughtful process. For the cook time stands still and he is lost in the art of cutting vegetables and meats, combining seasonings and preserving the integrity of each dish. The cooking itself is done in a flash.

The starting point is the ingredient
The Chinese never begin their meal with an idea of a stew or roast. The Chinese have no idea of their meal until they visit the market. It is there that they survey the offerings and decide on what is particularly good. After having made their purchases they begin to create the meal. They will then begin to match the ingredients, decide on the cooking methods, decide on the seasonings and come up with a balanced meal in every respect. Thus a Chinese meal is never created twice.

Combining ingredients rule
The permutations and combinations that are created in Chinese cuisine is inexhaustible. The Chinese have mastered the art of blending ingredients and yet preserving their individuality. It is like dressing a bride – each ingredient is dressed in its seasoned finery. The unique characteristics of each ingredient are understood, then seasonings and spices are incorporated and then different dishes are coordinated to create the meal.

The cook not the diner seasons the food
The meal is the proof of the cooks' skills and ingenuity. It is he not the diner that seasons the food, blends the seasonings. The cook knows which individual property of the ingredient to highlight, dull or render inconsequential and to use seasonings to bond dissimilar foods. The cook uses his knowledge and skill to use seasonings without overpowering or overwhelming the ingredients.

The cook not the diner cuts the food
In the Chinese dinning etiquette, knives should not be seen on the table. Chopsticks, bowls and soup spoons are the traditional table ware. Food is always cut into bite sized pieces, whole meats such as pig, fish and poultry are cooked till they are so tender that the meat can be removed right off the bones with chopsticks

Beijing/Shantung Cuisine

Typical Beijing dishes:

Beijing Roast Duck	Beijing kaoya
Instant-Boiled Mutton Mongolian Hot Pot	shuan yangrou
Braised Shark's Fin	huangmen yuchi
Sauteed Chicken With Green Peppers	jiangbao jiding
Sweet Cake With Dates	saqima

Cantonese Cuisine

Typical courses:

Trumpet Shell Braised In Soy Sauce	hongshao hailuo
Sweet And Sour Carp	tangcu liyu
Dezhou Stewed Chicken	dezhou paji
Caramelized Apples	basi pingguo

Typical courses:

Sliced Cold Chicken	xiao jianji
Twice Cooked Pork	hui guo rou
Shredded Pork and Hot Sauce	yuxiang rousi
Spicy Hot Bean Curd	mapo doufu
Hot Pot	huoguo
Fish Flavored Eggplant	yuxiang qiezi
Reflecting Beef	dengying niurou
Couple's Beef Fillet	fuqi feipian

Shanghainese Cuisine

Typical Shanghai dishes:

Sour and Hot Soup with Eel and Chicken	longfeng suanla tang
Black Sea Cucumber with Shrimp Roe	xiazi dawushen
Duck with Prawn Rounds	ruyi ya juan xian
Shrimps of Two Colors	shuangse xiaren
Boiled Crucian Carp with Clam	geli cuan jiyu
Steamed Beef in Rice Flour	yuanlong fenzheng niurou

Honan

Typical courses:

Dong'an Chick	dong'an ziji
Peppery and Hot Chick	mala ziji
Lotus Seedpods With Crystal Sugar	bingtang xianglian

Cooking techniques are almost the recipe in Chinese Cuisine. Cooking temperatures and cooking methods are as important as the ingredients that form the dish. Each technique is chosen carefully. The nature of the ingredients, the degree of heat, and timing are considered; certain techniques seal in juices, others importantly affect flavor, and so on.

Stir-Fry- Chao Stir-frying is the classic Chinese cooking method; quick cook over high heat in a small amount of oil, toss and turn the food when it cooks. In stir-frying, the food should always be in motion. Spread it around the pan or up the sides of the wok, then toss it together again in the center and repeat. This method allows meats to stay juicy and flavorful, vegetables to come out tender-crisp. There are variations, of course, but the basic pattern for many Chinese dishes is to pre-heat the pan or wok ( a drop of water will sizzle when it's hot enough), add the oil and heat it, stir- fry the meat, remove it, stir-fry the vegetables, return the meat to the pan, add sauce and seasonings, thicken the sauce and serve. Since stir -frying is a last-minute operation, one or two stir -fry dishes in one meal is the rule. Speed is essential in preparing many Chinese dishes. All ingredients should he on hand before stir.frying is begun. Meat and vegetables should be thinly sliced or cut into small cubes. Before the oil is introduced the pan should be heated sufficiently so that the oil is free-flowing, and then the ingredients added, and stirred vigorously and continuously during the entire cooking period. The highest heat obtainable must be used, while constantly stirring, since chao dishes can be ruined in a matter of seconds. Burned spots in the pan should be wiped with a paper towel and the pan reoiled for further use. This rapid form of cooking leaves comparatively little sauce. Since stir-frying requires only a few minutes, such dishes are usually the last to be prepared; obviously, they are at their best when served immedi. ately from the pan. Recommended cooking times are only approximate. Stir-frying preserves color, texture, and taste as well as nutritional values. (Another method, pon, is identical to chao cooking except that the basic sauce is used instead of oil.) Deep-frying Some of the most delectable Chinese horsd'oeuvres are deep- fried. Certain main dishes also call for meats to be deep-fried for a crunchy coating, then stir-fried to combine them with vegetables and flavorings . The oil must be at the right temperature---360¡ã to 375¡ã--- to cook food properly. The most food-proof method is used to a thermostatically -controlled electric fryer. If you deep-fry in your wok or pot, use a frying thermometer, or test the oil before adding food by dropping in a small piece of meat or vegetable. If it sizzles and skates around the surface of the oil, the temperature is right. If it sinks, the oil is not hot enough. If it browns too quickly, and the oil smokes, the temperature is too high. Oil can be reduced if you strain it and add fresh oil each time. Keep a separate batch for frying fish and seafood. Deep-frying is another common method of Chinese food preparation. For this a deep fryer or a deep saucepan with a wire basket which fits inside it, is most convenient. Chinese cooks use two temperatures of oil for deep frying. In general when the oil begins to smoke, it is ready to fry pork and beef, the tougher meats. When the oil begins to bubble, which is at a temperature slightly lower, it is suitable for chicken and kidneys. To secure the most tender results, it is important to observe the oil temperature as given in the recipe. Chinese cooks use vegetable oil and lard. Either peanut or sesame oil, or other prepared vegetable oils, are suitable. Steaming- Ching After a high heat has brought the water to a boil, and the ingredients inserted, the heat is lowered as the steaming process begins (to avoid vibrations and a burned pot) - If the food has been placed initially on a serving platter, there will be no need to transfer it to another platter for serving at the table. Once cooked, food should not be left in the steamer unless the heat has been turned off before cooking is complete, after which the cooking process continues for a few minutes. Thus overcooking is avoided. Steaming preserves flavors and food nutrients through the use of steam temperature rather than higher temperatures that destroy or leach these values in discarded boiling water. Several tiers can be used in the steamer to cook different foods simultaneously. Cooking time usually varies between 15 to 30 minutes for meat patties but can range from 20 minutes to 5 hours (which may require more water), depending upon the type of food to be steamed. However, meats cooked in this fashion must be of top quality. Chinese steamed foods are to be consumed right away - these foods are delicate and cooked to perfection. Reheating leftover steamed meats, steamed fish and seafoods often become soggy and limp and lose flavor upon reheating. The highlight dish of this methd is the Dimsum (wrapped meat balls). Chinese cooks use two methods of steaming: 1.) Where the ingredients are suspended above the boiling water and the steam around them does the cooking; 2.) Where the pot of ingredients is immersed part-way into the boiling water, and cooking action is performed both by it and the steam. Red Stewing or Red Cooking (hung.shu) Red stewing is uniquely Chinese, similar to ordinary stewing, but here the food is cooked in large quantities of soy sauce and water rather than in water alone. It is the soy sauce that makes the dish rich, tasty, and reddish brown. It is usually made of pork, beef, ham, chicken, duck, or carp. When these are prepared without soy sauce, but by the same technique, the color will always be light. The technique is essentially that employed for making a general stew. The meat is browned and then the liquid is introduced and brought to a boil over high heat, which is progressively reduced until quite low. Red stewing is used primarily for cooking meats. Vegetables if included, are added later just before serving or towards the end of cooking. Various seasonings, flavors and condiments are added to red-stewed dishes such as soy, sherry, ginger, scallions, cilantro and many more. Stewing is also a slow process and the meats may stew one to six hours, depending on the cut of meat, and may even he cooked a day ahead and rewarmed. In fact, with some dishes the flavor may be enhanced if the stew is refrigerated. It may be kept so for a week and sometimes reheated a numher of times without harm. When served cold, vegetables should not be added. Hun g-shu bean cake, squab, and chicken are commonly served cold. Cooked stew can also be poured into a mold and chilled, so that the sauce will become a rich aspic. Boiling (chu) In parboiling, ingredients are cut and washed first, then put in a large pot in which they can float freely, over high heat. Vegetables to be eaten crisp, like broccoli, are removed from the water just before they come to a full boil; those that cannot be eaten raw or take a long time to cook should remain in the pot for whatever time is required after boiling starts. Slow and prolonged boiling destroys flavor to some degree and certainly much nutritional value is lost in the boiling water that is discarded. Parboiled ingredients are poured with the water into a colander, rinsed or soaked in cold water until thoroughly cooled, and used as the recipe directs, or in salads. Parboiled vegetables are often used in banquet dishes where time may be limited. For full boiling, as in preparing soups, the Chinese employ a slow simmering process. As soon as the water boils, the heat is turned low and the soup allowed to simmer for whatever period of time is necessary. However, preparing soups by rapid boiling in which intense heat is used will result in the same preservation of color, texture, shape, and nutrition as in tossed cooking. Deep Frying (tsa) Ingredients are introduced into 2 inches (or more for conventional-type fryers) of very hot oil, generally 350 degrees to 375 degrees F. (The oil may be saved for future use except when fish has been fried in it.) To avoid spattering, foods should be dried first. Only foods that require a few minutes' cooking time, like shrimp, can be cooked in this fashion. Many meat or poultry dishes cannot be prepared this way because either they will be raw on the inside or burned on the outside, or they will break into little pieces. (Squab, duck, and pheasant often are precooked by steaming before they can be deep fried.) Deep frying is very similar to what is done in making French-fried potatoes. Peanut oil is heated to 375 degrees. A deep electric frying pan best maintains the oil at the proper temperature but an oil thermometer can be used. Ingredients usually are marinated in a sauce and then coated with cornstarch, flour, or breading before being slipped into the deep oil gently and deep fried until they become tender and deep golden brown. The marinade usually consists of soy sauce, sherry, and other seasonings, in which the ingredients are soaked for about half an hour. Adding water-chestnut flour to batter assures a crispy, crunchy texture to the outside portion of fried foods. Meat should be cut into medium-sized pieces. If fish is to be served whole, deep gashes should be cut on either side of the fish so that the salt that is rubbed on can penetrate the skin. This type of frying must be done quickly. Coating will preserve the flavor and moisture. Though the food is ready when it turns a golden brown (depending upon its density and size), some cooks use as an indicator the time at which the batter coated food floats to the surface of the oil. Shallow frying (chien) Shallow frying requires medium heat and a longer cooking time than deep frying. After heating sufficient oil to cover the entire bottom of the pan, ingredients are spread evenly in the pan and allowed to fry slowly for a few minutes, turned over once or twice, browning both sides. This tech nique seals in juices in meats and is particularly useful for the final cooking of prefried or preboiled foods. Barbecuing (shu) Barbecuing is done over charcoal on a spit or grill, or on a rotisserie. Roasting (kow) The Chinese do their roasting in ovens over a charcoal fire, with frequent basting. In this country, the roasting of many Chinese foods (a whole side of pig, etc.) is usually left to the large shopkeepers who specialize in it. How-ever, Chinese roast dishes may be prepared in Western stoves according to directions indicated, with excellent results. Cold Mixing (lun-ban) Scalded or parboiled ingredients are mixed in salads and chilled before serving. Once used for hygienic reasons, parboiling is now used to tenderize vegetables. Poaching (jum) This method is similar to that of American.style poached eggs, that is, cooked in liquid just below the boiling point. A whole chicken can be pre. pared in this manner. Poaching is especially good for cooking delicate fish or boned fowl in a clear soup, slowly simmering until the meat is tender.