Part 17 China CuisineWord文档格式.docx
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Part 17 China CuisineWord文档格式.docx
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Sichuan,Shandong,Guangdong(Cantonese),andJiangsu-Zhejiang.
A.FourDistinctRegionalCuisines
1.SICHUANCUISINE
OfthefourmajorschoolsofChina’sculinaryart(烹调艺术),Sichuancuisineisperhapsthemostpopular.Itiswell-knownforitshotandpungent(刺激的)flavoring.Yetthehighlydistinctivepungencyisnotitsonlycharacteristic.Infact,Sichuancuisineboastsavarietyofflavorsanddifferentmethodsofcooking.ASichuandishcanbehot,sweet,sour,salty,ortongue-numbing.DishestypicalofSichuanareTwiceCookedPorkSlices,SpicyDicedchickenwithPeanuts,Dry-firedSharkFin,andFish-flavoredPorkShreds.OneofthepopulardishesisPockmarkedWoman’sBeanCurdwhichwasinventedbyaChengduchef’spockmarkedwifedecadesago.Thecubedbeancurdiscookedoveralowflameinasaucewhichcontainsgroundbeef(牛肉末),chili,andpepper(胡椒).Whenserved,thebeancurdistender,spicy,andappetizing.
2.SHANGDONGCUISINE
Shandongcuisineincludesmanywell-knownseafooddishes.Thedishesareusuallyfresh,tasty,butnotgreasy.SomeofthefamousdishesareDeep-friedRed-scaleFish.YellowRiverCarp(鲤鱼)inSweetandSourSauce,StewedSeaCucumber,andSaltpickled(腌制)FishSlices.Whenmeatorseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChickenisknownthroughoutthecountry.Thechikenissowellcookedthatthemeateasilyseparatesfromthebonealthoughtheshapeofthechickenispreserved.
ThemostrepresentativeofShandongcuisineis,perhaps,BeijingRoastDuck.BeijingRoastDuckispreparedfromspecially-bredBeijingcrammed(填料)duckwithauniqueroastingprocesswhichgivesitaperfectcombinationofcolor,aroma(芳香,香味),taste,acrispthinskin,andadeliciousflavor.
Shandongcuisinehasbeeninfluencedbythe“ConfuciusFamilyDishes,”whicharerenownedfortheirtaste,aroma,colorandshape.MostfamousonesareJadeiteSharkFin,Agate(玛瑙)SeaCucumber,ShrimpsWearingJadeBelts,andEightImmortalsCrossingtheSea.
3.GUANGDONGCUISINE
Guangdongcuisine,knownasCantonesecuisineintheWest,wasdevelopedinGuangzhou,Huizhou,andChaozhou,andHainanIsland.AstheclimateofGuangdongishot,thesedishesarefresh,tender,andlightlyseasoned(调味).TherawmaterialforGuangdongcuisineisveryrich,whichincludessnake,catandpangolin(穿山甲).Cookedsnakeisconsideredadelicacy.ThemostfamoussnakedishistheDragonandTigerLockedinbattle,inwhichcobra,leopardcat,andovertwentyspicesareused.RoastSnakewithchrysanthemumBloomsisprovidedinautumn.Thedishiscreamyincolorandisgarnished(装饰)withbeautifulpetalsofchrysanthemum,mushrooms,andvariousflavorings.OtherdelicaciesinGuangdongcuisineincludeRoastSuckingPig(乳猪),DuckWebinOysterSauce(蚝油),andBraisedchickenFeetwithWildHerbs.
4.JIANGSU-ZHEJIANGCUISINE
Jiangsu-ZhejiangcuisineispopularinthemiddleandlowerreachesoftheYangtzeRiverandischaracteristicallysweet.Inthisschoolofcooking,cuttingtechniqueandtemperaturecontrolareemphasized.Someofitsbest-knowndishesareCrystalPork,Braised(焖,炖)SharkFininBrownSauce(酱汁),Simmered(炖)PorkHead,Eel(鳗,蟮)andcrabMeatinCrabShells,andWestLakeFishinVinegarSauce.Jiangsu-Zhejiangcuisineisalsobecomingpopularinthenorth.
Inadditiontotheprincipalcuisinesmentionedabove,therearemorethantwentywell-knownstyleswhichincludeBeijingcuisine,Henancuisine,Hunancuisine,Hubeicuisine,Anhuicuisine,Fujiancuisine,Muslimcuisine,andvegetariancuisine.
B.TheArtofChineseCooking
InChina,cookingisanart.QuitedifferentfromWesterncookingwhererecipesarefollowedstrictlylikelaboratoryinstructions,Chinesecookingalwaysallowsforacreativeandstylistictouchtoit.WhileinWesterncookingtherecipeisthekeytosuccessinanyculinaryattempt,inChinesecookingtheexperiencedandwellseasonedchefistheguarantee.Thatiswhyrestaurants,bigorsmall,wouldalwaysboastoftheirchefsaswellasadvertisetheirdishes.
“Colorful,”“varied,”“delicious,”and“complex”areoftenusedtodescribeChinesefood.Greatattentionispaidtoaestheticappreciationofthefoodbecausethefoodshouldbegoodnotonlyinflavorandsmell,butalsoincolorandappearance.
ThefollowingaretheprincipalaspectsofChineseculinaryart:
1.SELECTIONOFRAWMATRRIAL
Chinesecuisineusesarichvarietyofrawmaterials,whichmayincludechicken,duck,fish,pork,seafood,game(野味),eggs,vegetables,soybeanproducts,andfruitsandnuts.Chefsareveryparticularabouttheselectionandpreparationoftheingredientsused.Forexample,theBeijingRoastDuckcanbeconsideredthebestonlyifthechefshaveavailabletheforce-fedducksraisedonaparticularduckfarmnearBeijing.
2.COMBINATIONOFINGREDIENTS
Besidesselection,Chinesechefsalsopayattentiontothecombinationofmainingredientsandauxiliarymaterials.Theyseetoitthatthecombinationappealstotheeyeaswellastothepalate,Shrimps,forexample,areoftenstir-friedwithcucumbersothatthecolorcombinationsarepleasingtotheeye.Similarly,beancurdandgreens,fishfilletandtomatosauce,chickenandmushroomallmakegoodcombinations.InChinesecooking,meatandvegetablesareoftencookedtogethersothattheynotonlylookgoodandtastedeliciousbutarenutritiousaswell.
3.CUTTING
CuttinghasalwaysbeenadistinctivefeatureofChineseculinaryart.Theingredientsofagivendishcanbecutintoslices,strips,shreds,cubes,segments,dices,grains,orminced.Somematerialsliketurnip,radish,andpotatocanbecarvedintotheshapeofflowersandanimals.Chinesecharactersofanauspiciousnaturecanalsobecarvedintofoodorvegetables.
SeasoningisveryimportantinChinesecooking.Thenumberofspicesandherbsusedisestimatedatmorethanonehundred.ThoseusedinvariousgeographicalregionshavehelpedtoshapethedifferentstylesofChinesecooking,andallkindsofsalty,sweet,sour,andpungentflavorscanbefoundinthosecuisine.Chinesechefsseetoitthatseasoningsareaddedattherighttimeintherightamounttoensuretherightflavor.
5.TEMPERATURE
InChinesecooking,timeandtemperaturearedecisivefactors.Differentingredientsrequiredifferentcookingtimesandtemperaturessothattheycanbehard,soft,crisp,ortender.Theycanbecookedoverhigh,moderate,orlowtemperatures.DongpoBraisedPork,afamousHangzhoudishnamedafteradistinguishedSongDynastypoetandpainterSuShi,betterknownintheWestasSuTungpo,isagoodexample.AccordingtoSu’srecipe,theporkissimmeredslowlyoverlowheatinacoveredpot.Whendone,themeatistenderanddeliciousbutnotgreasyatall.OntheotherhandtheFriedSlicedChickenandchickenLiverisstir-friedatahightemperatureforonlyafewseconds.Thecookedmeatturnsouttobetenderandtasty.Butlowtemperaturewouldmakethemeattoughandhard.
6.COOKINGTECHNIQUES
ThereareoverthirtytechniquesinChinesecuisine,includingdeep-frying,quick-frying,stir-frying,roasting,sauté
ing,simmering,braising,smoking,steaming,andstewinginsoysauceandsyrup.Differentmaterialsrequiredifferentflavorings.
C.TwpFamousDishes
1.BEIJINGROASTDUCK
ItwouldbeashametoleaveBeijingwithouttryingBeijingRoastDuck.It’sBeijing’smostfamousdishanditstasteisunique.Nowletmetellyouabitabouthowitbecameapopulardishandhowitispreparedandserved.
TherecipeforroastingduckswasfirstdevelopedbyachefintheserviceofaMingemperor.Later,themethodwaspasseddowntothecommonfolkbytheoldchefswhohadretriedfromtheroyalkitchen.
In1835,amanfromHebeiProvincecalledYangQuanrencametoBeijingandbegansellingcookedchickensandducks.Thirtyyearslaterin1864,heopenedaroastduckrestaurantoutsidetheQianmenGateandnameditQuanjude.
Hisduckssoldwellbecauseheusedtherecipeonceusedbyroyalchefs.Later,hebegantouseanewbreedofducksknownasBeijingduck.Thissortofduckgrewfastwiththinskinandtenderflesh.
Now,let’scometothemethodofroastingducks.First,ducksmustbesplitopen,dressed,scalded,anddried.Whenroasting,it’sbettertousefruittreebranchesasfirewoodtolendmoreflavortotheduck.
Asteadytemperaturemustbemaintainedintheoven.Ducksmustberotatedsothattheycanbeevenlyroasted.Ittakesabout50minutestoroast.Whentheskinturnscrispandgoldenbrown,theduckisdone.
Whenserving,thechefbringsthewholeducktothetabletolettheguestshavealook,thentakesitawayandcutsitintoabout120thinkpieces,eachwithbothskinandmeat.
Dinersdipeachpieceofduckmeatintothesweetsoybeanpasteplacedinfrontofthem,thenwrapthemeattogetherwithstalksofshallotsinasheetofpancakeandeattherollwiththehands.
Well,eatingisbelieving.Thetasteoftheroastduckisintheeating.Tryandjudgeforyourselves.
3.THEEGGAR’SCHICKEN
Thechickeny
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