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CHINA
“Have you eaten?”
This is the common greeting
instead of “Hello”
Meal Patterns –
Typical Foods eaten at various times
Breakfast – a bowl of congee –
 a thick porridge or a bowl of rice
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LUNCH & DINNER
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All dishes are served at
once
Soup is placed in the
center of the table
Four other dishes of pork,
chicken or fish with or
without vegetables
One vegetable dish
Always rice is served
CHINESE INGREDIENTS
SOY
SAUCE
BOK
CHOY
GINGER
ROOT
TOFU
More Chinese Ingredients
VEGETABLES
 Water Chestnuts
 Black mushrooms
 Bok Choy
 Chinese pea pods
 Winter Melon
 Wood Ears
SAUCES
Hoisin Sauce
Soy Sauce
Sweet & Sour Sauce
COOKING UTENSILS
WOK
CLEAVER
BAMBOO
STEAMER
CHOP
STICKS
Chinese Cooking Methods
STIRFRYING
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The most common Chinese cooking
method
All ingredients must be cut into uniform
pieces so they will cook evenly
A small amount of oil is heated in a wok
Add the ingredients that need the longest
cooking time first to the heated oil
Stir continuously!! Do not overcook!
How does geography effect food?
GEOGRAPHY FACTS
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China is the 3rd largest country in the world
It occupies nearly one-fourth of Asia
Geographical features have kept China
isolated for much of its history
Pacific Ocean and South China Sea
Western China is mountainous and much is
barren
Where do most of the people live?
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Most people live in
Eastern China
Mountains and hills
are lower, rolling
plains are fairly level
Wide valleys are
formed between rivers
which have rich soil
EXTREME CLIMATE
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In the northernmost regions the ground
stays frozen 2/3rds of the year.
Sub arctic temperatures are common
Rainfall is scarce
Southernmost regions have a subtropical
climate with ample rainfall
Monsoons, drought, and flooding are
common
Traditional Chinese Foods
Wontons
 Wheat flour is used to
make skins or wrappers
 Wheat flour and eggs are
mixed into a dough
 Filled with minced
vegetables and/or meats
 Deep fried, steamed, or
boiled in soups
TEA
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Tea is the national
drink
Chinese serve black,
oolong, and green
teas
Never add cream,
lemon or sugar
Served at end of meal
A sign of hospitality
Meats and Seafood
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Chinese eat chicken
and duck
Beef is scarce and not
very good
Pork is eaten by some
but forbidden by some
religions
Fish is more important
than meat
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Most of the foods we
enjoy in America come
from the southern part
of China
These were the first
immigrants to the U.S.
We enjoy the beautiful
combinations of color,
texture, size, and
shapes and tastes!!!
DYNASTY CONTRIBUTIONS
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Shang dynasty –
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Steaming, grilling, deepfrying, roasting foods
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Seasonings such as
ginger root, scallions,
garlic
HISTORICAL INFLUENCES
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China is the home of one of the oldest
civilizations
China has been ruled by many dynasties in
the past.
Each dynasty was able to devote time to
the culinary arts
As many as 4,000 peasants in Imperial
palaces were responsible for food & wine!
CONFUCIUS Say…..
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Established rules for “correct” preparation
and presentation of foods
Meat had to be chopped finely
Vegetables had to be fresh
Rice had to be polished
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Eating for health is a value of the Chinese
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Han Dynasty
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Flour milling became
known in China
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The First Pasta was
created – noodles!
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Chopsticks were
introduced
Ching Dynasty
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Dining as a great
ceremony reached its
height.
Manners, courtesy
and etiquette were
strictly observed.
Round tables were
used so conversation
could flow easily
WORKS CITED
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Debus, L. Zedlitz, R. Zedlitz, C. Exploring
International Foods Travel China, Italy,
and Mexico, Southwestern Publishing
1986.
Largen, V. and Bence, D. Guide to Good
Food, Goodheart-Willcox Co., Inc., 2002
31:642-650.