Kuchnia Chińska

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Information about Kuchnia Chińska
Travel-Nature

Published on March 25, 2009

Author: elektrobaz

Source: authorstream.com

Eating is very important for Chinese.. If they meet each other, they greet themselves with a question; ”Chi fan le mei you? (Have you eaten well recently?)”. Food can be a cure for ailments – just then they match a diet with an illness , religious sacrifice, and an element of rituals, but most of all pleasure. The cook strives to create a harmonious balance out of five tasteswith other ingredients to make a meal that is appropriate to the season, good to look at and nutrtious. The ingredients of the dishes are valued for their scent, texture, taste and seasonal freshness. That’s why the Chinese put food under short heat treatment and serve it immediately after preparation.:  Eating is very important for Chinese.. If they meet each other, they greet themselves with a question; ”Chi fan le mei you? (Have you eaten well recently?)”. Food can be a cure for ailments – just then they match a diet with an illness , religious sacrifice, and an element of rituals, but most of all pleasure. The cook strives to create a harmonious balance out of five tasteswith other ingredients to make a meal that is appropriate to the season, good to look at and nutrtious. The ingredients of the dishes are valued for their scent, texture, taste and seasonal freshness. That’s why the Chinese put food under short heat treatment and serve it immediately after preparation. CHINESE CUISINE & EATING HABITS HEALTHY COOKING:  HEALTHY COOKING All Chinese understand relationship between health and eating habits, that’s why thay outstrip Western people in following sensible diets. According to the old Chinese proverb: The one who takes medicaments and ignores a diet, wastes doctor’s skills. The traditional Chinese medical view is as follows:„”If one falls ill , one should first examine own diet , then choose well, chew carefully and give thanks. In this way, the curative powers Of nature are given full rein to act and nearly all diseases are conquered”. Slide3:  CUISINE VARIETIES Chinese cuisine is very varied. There are 4 main schools of culinary art.: Northern – Pekin which includes mainly meat dishes Western – Sichuan with spicy dishes full of hot paprica and paste. Eastern – Shanghai, based on vinegar, sugar and rice wine Cantonese - fat-free dishes with light sauces Chinese meals served in Poland are cooked on the basis of Canton tradition But have little in common with original Cantonese c oking art.. PEKIN CUISINE:  PEKIN CUISINE Pekin duck is roasted , then Cut into portions and served on a Pancake with a cucumber, green Onion, plum sauce and steamed Buns. PEKIN:  All prestigious resteraunts serve a chicken soup with noodles, which look like Italian pasta and are prepared in a specific way – see the movie. PEKIN SICHUAN 1:  SICHUAN 1 Slide7:  SICHUAN 2 Slide8:  SHANGHAI Sweet –flavour dishes Slide9:  CANTON Cantonese meals are based on boiled meat and vegetables, however Canton people like experiments, so they would eat everything, even 100 year old eggs, let alone dog or snake meat or insects. MINORITY GROUP FOOD:  MINORITY GROUP FOOD Generally, the Han people (92%)take rice and noodles as their staple diet (in the south people prefer rice while those in the north prefer noodles). They love to eat vegetables, beans, meat, fish and eggs, and pay particular attention to cooking techniques. Mongolians often eat beef and mutton, and drink tea with milk. Tibetans take tsampa (roasted highland barley flour) as their staple food, and drink buttered tea, and highland barley wine, but Tibetan herdsmen mainly eat beef and mutton. The Uygurs, Kazakhs, and Uzbeks enjoy roast mutton kebabs, unleavened bread and rice. Koreans like sticky rice cakes, cold noodles and kimchi (hot pickled vegetables). The Li, Jing, Dai, Blang and Hani all chew betel nuts. JAPANESE SUSHI BARS:  JAPANESE SUSHI BARS TRADITIONAL DISHES:  TRADITIONAL DISHES FISH IN SWEET-SOUR SAUCE:  FISH IN SWEET-SOUR SAUCE STEWED RIBS IN BAMBOO SHOOTS:  STEWED RIBS IN BAMBOO SHOOTS FRIED VEGETABLES:  FRIED VEGETABLES STUFFED DUMPLINGS Agnolotti:  STUFFED DUMPLINGS Agnolotti DUMPLINGS ‘ BUFFET:  DUMPLINGS ‘ BUFFET There is some fortune prediction accompanying this Culinary treat: a waitress scoops soup with dumplings And pours into your cup; you caunt them and Give the number - if it’s 4 , you will get a Card no 4 with a fortune telling for another year. GANGBAO CHICKEN WITH NUTS:  GANGBAO CHICKEN WITH NUTS 24 million chickens are eaten every day in China BEANCURD (TOFU):  BEANCURD (TOFU) Tofu is said to have been discovered in about 200 B.C. in China by A Chinese scholar and ruler. He was a Taoist and undertook Experiments to make tofu in order to introduce variety and nutrition into a meatless diet. Tofu is made by soaking and grinding soya beans, then Extracting the milky liquid from the resulting mixture, and curdling it. Tofu is rich in vitamins and minerals ans is fat-free. This wonderfully versatile food can be used fresh or Deep fried, grilled, baked or simmered, and is one of the world’s best sources of vegetable protein. Slide20:  DIM SUM Chicken CHOW MEIN with noodles “WOK” pan with a convex bottom; used for frying in Chinese cooking Literally meaning "to touch your heart," dim sum consists of a variety of dumplings, steamed dishes and other goodies. They are similar to hors d'oeuvres, the hot and cold delicacies served at French restaurants.Originally a Cantonese custom, dim sum is inextricably linked to the Chinese tradition of "yum cha" or drinking tea. The best dim sum in China is found in Canton, with its wide assortment of sweet and savory dishes ranging from meatballs to sweet cakes. EATING HABITS:  EATING HABITS Chopsticks have a long tradition. The Chinese used them over 3,000 years ago. It’s said that using them is a good training for our 30 joints and 50 muscles, which in turn send impulses to nerve centres in brain. As a consequence, the users of chopsticks (25% of all world population) become wiser and cleverer. DAMP CLOTHS Time spent with family on common meal is priority lke „s jesta ” in Mediterranean countries. - three-hour lunch break BEVERAGES & LIQUORS:  BEVERAGES & LIQUORS GREEN TEA:  GREEN TEA It’s served free in restaurants and hotels where tea bags and thermos flasks with hot water are available GREEN TEA:  GREEN TEA Chinese green teas Zhejiang Province Longjing Hui Ming Long Ding Hua Ding Qing Ding Gunpowder Jiangsu Province Bi Luo Chun Rain Flower Shui Xi Cui Bo Green tea brewing time and temperature varies with individual teas. The hottest brewing temperatures are 180°F to 190°F (81°C to 87°C) water and the longest steeping times 2 to 3 minutes. The coolest brewing temperatures are 140°F to 150°F (61°C to 65°C) and the shortest times about 30 seconds TEA BREWING CEREMONY:  TEA BREWING CEREMONY BEER:  BEER Slide27:  SNAKE VODKA OTHER LIQUOR:  OTHER LIQUOR CHINESE WHISKY Maotai sorgo vodka 55% + 50% RICE WINE Slide29:  SIC FAN LA! (PO KANTONSKU „ ZAPRASZAMY DO STOLU”) SIT DOWN TO TABLE Slide30:  Round tables for at least 8 people EATING OUT & SOCIALISING Slide31:  DELIGHTFUL RESTEURANTS STREET FOOD:  STREET FOOD Slide33:  EXOTIC FRUIT Lotos root Fresh fruit are always served free at the end of the meal. No desserts! EXOTIC FRUIT:  EXOTIC FRUIT Slide35:  EXOTIC FRUIT BAZAAR - GREEN MARKET:  BAZAAR - GREEN MARKET GINSENG SEA FOOD:  SEA FOOD AT YOUR CHOICE IN BARS AND RESTAURANTS FOOD ON DISPLAY:  FOOD ON DISPLAY TIT-BITS:  TIT-BITS edible chestnuts nuts CANTON DELICACIES:  CANTON DELICACIES RAW OR DRIED FOOD INSECTS :  INSECTS LIVING CREATURES:  LIVING CREATURES Slide43:  Ingredients 225g/8oz egg noodles 2 tbsp sesame oil 100g/4oz chicken breast, skinned 2½ tbsp finely chopped garlic 50g/2oz mangetout, trimmed 50g/2oz Parma or cooked ham, shredded 2 tsp light soy sauce 2 tsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry ½ tsp salt ½ tsp freshly ground white pepper ½ tsp sugar 3 tbsp finely chopped spring onions 2 tsp sesame oil For the marinade 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil ½ tsp salt ½ tsp freshly ground white pepper Cook the noodles by boiling them for 3-5 minutes , drain , then toss with a little sesame oil. 2. Using a cleaver, slice the chicken breasts into fine shreds approximately 5cm (2 in) long. 3. To marinate the chicken, combine the chicken with the light soy sauce, rice wine, sesame oil, salt and pepper in a small bowl. 4. Mix well and leave to marinate for 20 minutes. 5. Heat a wok until it is very hot. Add one tablespoon of oil and, when it is very hot and slightly smoking, add chicken shreds. 6. Stir-fry the mixture for about two minutes, then transfer to a plate. 7. Reheat the wok, and add remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. 8. Add noodles, light soy sauce, dark soy sauce, rice wine, salt and pepper, the sugar and spring onions and continue to stir-fry for two minutes. 9. Return chicken to noodle mixture. 10. Continue to fry for 3-4 minutes, until chicken is cooked. 11. Stir in sesame oil and give a few final stirs. 12. Turn onto warm serving platter and serve at once Method RECIPE - CHICKEN CHOW MEIN TO AROUSE APPETITE FOR CULINARY ADVENTURE:  TO AROUSE APPETITE FOR CULINARY ADVENTURE ENJOY YOUR DINNER (English) BON APETIT (French) SMACZNEGO (Polish) GING MAN YONG (Chinese) ?????? (Japanese) and yours? Useful Phrases:  Useful Phrases convex bottom- wypukle dno to touch your heart- by poruszyc twoje serce Literally meaning- w znaczeniu doslownym Goodies- pysznosci savory dishes- pikantne dania DELIGHTFUL- zachwycajace Food on display- wystawki z jedzeniem Tit-bits – smaczne kaski edible chestnuts – kasztany jadalne Mangetout- groch zwyczajny freshly ground- swiezo zmielony For the marinade- do marynaty Greet each other- witac sie Cook strives- kucharz stara sie Short heat treatment- szybka obróbka termiczna Fat-free- beztluszczowe Little in common- malo wspólnego Sweet-sour- slodko-kwasne Let alone- nie mówiac o Staple food- podstawa zywieniowa Buttered tea- herbata z mlekiem unleavened bread- chrupkie pieczywo Undertook- podjac cos Soaking- namaczanie Griding- mielenie Curdling- zastyganie AUTHORS::  AUTHORS: Klaudia Zabek Danuta Mironska School European Club I Liceum Ogólnoksztalcace Mielec, Poland Source: Personal photos & impressions; Internet; Pascal guidebook

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