Chinese Cuisins

A RESEARCH PROJECT
REPORT
ON
CHINESE CUISINS
Submitted in partial fulfillment of the requirement of National Council for

Hotel Management and Catring Technology, New Delhi
for the degree of B.Sc. Hospitality and Hotel Administration”
SUBMITTED BY
Shivam Sharma
Shashi Kant
UNDER THE GUIDANCE OF

Mrs. Sujata Mathur
( Faculty Guide)
INSTITUTE OF HOTEL MANAGEMENT, LUCKNOW

Sector G, Aliganj, Lucknow, Uttar Pradesh 226024
ACKNOWLEDGEMENT
The study was conducted by the assistance of several individual. We really appreciate
their help and here by thank them. We would like to give special thanks to the following
people.
1. Firstly, we would like to thank Mrs. Sujata Mathur who had supervised to study
and was in charge of the entire project. Her presence and assistance was remarkable
so I am grateful to her.
2. Secondly we would like to thank different official who were interviewed they took
out time from there busy schedule to help me proceed with my study their assistance
was very significant and so I am grateful to them as well.
3. Thirdly, we would like to thank other people who provide me with the resources to
conduct my study there help and assistance was very valuable so I would like to
acknowledge them as well.
Over all the above mansion people had a great role in my study their direct and
indirect help indeed provide to be help.
_______________
CONTENTS
1. Preface
2. Research Objective
3. Review of Literature
4. Research Methodology
5. Data Analysis & Interpretation
6. Conclusion & Recommendations
7. Appendix
8. Bibliography
PREFACE
Food occupies the highest position in most cultures andreligions. A most unique example of
spiritualism manifested in a physical form… the evidence of the bounties of God and human
motivation for existence.
'Pahile Taam Badahu Kalaam'
'First food then communication,' is the evidence of its supreme position, Considerable spirituality
revolves around food, whichis blessed and elevated to the position of' Nemat' - the special
creations of God for His
most special creation, the humanbeing, this opens a different dimension to the subject of food….
What. How much, which meal is blessed, when. ,Where and how -
and how much and most importantly when to negatefood fasting, dieting, etc.
Objective of the study
 To study the role of Chinese Cuisine in Promoting Tourism in Lucknow.
 To develop a SWOT profile of Chinese Cuisine.
 To explore the historical significance of Chinese Cuisine in the context of Tourism

Promotion.
 To appraise the leading outlets serving Chinese Cuisine in Lucknow.
 To study & analyse the popularity of Chinese Cuisine among local community & tourist
visiting Lucknow.
 To find the Overview of Chinese food.
 To find the Cuisine of Chinese food.
 To find the Food of Chinese food.
 To find the Dishes of Chinese food.
 To find the Dining of Chinese food.
 To find the Receipes of Chinese food.
 To find the Food Style of Chinese food.

LIMITATIONS
1. Non-availability of appropriate books regarding the subject.
2. Contradictory statements regarding Chinese food food indifferent books.
3. Lack of opportunities to solve queries regarding Chinese food Food.
4. Since the subject of Chinese food is a very new one, gaining knowledge from the people
concerned was very difficult as few experts are available in this field.
5. Trying to gain access to these experts to interview them was another problem.
INTRODUCTION
Chinese cuisine
"Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For
other uses, seeChinese food (disambiguation).
Chao fan or Chinese fried rice
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Chinese cuisine includes styles originating from the diverse regions of China, as well as from
Chinese people in other parts of the world including most Asia nations. The history of Chinese
cuisine in China stretches back for thousands of years and has changed from period to period and
in each region according to climate, imperial fashions, and local preferences. Over time,
techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of
the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-
modern times, and from Europe and the New World in the modern period. In addition, dairy is
rarely—if ever—used in any recipes in the style.
HISTORY OF CHINESE CUISINE
The history of Chinese cuisine is marked by both variety and change. The archaeologist and
scholar K.C. Chang says “Chinese people are especially preoccupied with food” and “food is at
the center of, or at least it accompanies or symbolizes, many social interactions.” Over the course
of history, he says, "continuity vastly outweighs change." He explains basic organizing
principles which go back to earliest times and give a continuity to the food tradition, principally
that a normal meal is made up of fan（饭/飯） (grains and other starches)
and cai（菜） (vegetable or meat dishes
OVERVIEW
The Sinologist Endymion Wilkinson sees a succession of incremental and successive changes
that fundamentally altered the "richness of ever-changing Chinese cuisine". Four key
developments were:
1. The expansion of Han culture from the upland stretches of the Yellow River across a
huge and expanding geographical area with climate zones ranging from the tropical to
the subarctic, each providing new ingredients and indigenous cooking traditions;
2. An elaborate but continually developing traditional medicine which saw food as the basis
of good health ("Food was medicine and medicine, food");
3. Constantly shifting demands from elites – beginning with the imperial courts and
provincial governors but eventually expanding to include rich landowners, "scholar-
gourmands", and itinerant merchants – for specialised cuisines, however far away from
home; and
4. Continuous absorption of diverse foreign influences, including the ingredients, cooking
methods, and recipes from invading steppe nomads, European missionaries, and
Japanese traders.
The philosopher and writer Lin Yutang was more relaxed:
How a Chinese spirit glows over a good feast! How apt is he to cry out that life is
beautiful when his stomach and his intestines are well filled! From this well-filled
stomach suffuses and radiates a happiness that is spiritual. The Chinese relies upon
instinct and his instinct tells him that when the stomach is right, everything is right. That
is why I claim for the Chinese a life closer to instinct and a philosophy that makes a more
open acknowledgment of it possible.[3]
Chinese cuisine as we now know it evolved gradually over the centuries as new food sources
and techniques were introduced, discovered, or invented. Although many of the
characteristics we think of as the most important appeared very early, others did not appear
or did not become important until relatively late. The first chopsticks, for instance, were
probably used for cooking, stirring the fire, and serving bits of food and were not initially
used as eating utensils. They began to take on this role during the Han dynasty, but it was not
until the Ming that they became ubiquitous for both serving and eating. It was not until the
Ming that they acquired their present name (筷子, kuaizi) and their present shape.
The wokmay also have been introduced during the Han, but again its initial use was limited
(to drying grains) and its present use (to stir-fry, as well as boiling, steaming, roasting, and
deep-frying) did not develop until the Ming.[4] The Ming also saw the adoption of new plants
from the New World, such as corn, peanuts, and tobacco. Wilkinson remarks that to
"somebody brought up on late twentieth century Chinese cuisine, Ming food would probably
still seem familiar, but anything further back, especially pre-Tang would probably be
difficult to recognize as 'Chinese'".
The "Silk Road" is the conventional term for the routes through Central Asia linking the
Iranian plateau with western China; along this trade route passed exotic foodstuffs that
greatly enlarged the potential for Chinese cuisines, only some of which preserve their foreign
origin in the radical for "foreign" that remains in their name. "It would surprise many
Chinese cooks to know that some of their basic ingredients were originally foreign imports,"
Frances Wood observes. "Sesame, peas, onions,coriander from Bactria, and cucumber were
all introduced into China from the West during the Han dynasty".
CLASSIFICATIONS
Not long after the expansion of the Chinese Empire during the Qin dynasty, Han writers
noted the great differences in culinary practices among the different parts of their realm.
These differences followed to a great extent the varying climates and availabilities of
foodstuffs in China. Many writers tried their hands at classification, but since internal
political boundaries over the centuries did not coincide with shifting cultural identities, there
was no way to establish clear-cut or enduring classifications or ranking of foods and cooking
styles. Different ethnic groups might occupy only small areas, but their cuisines were
included in systematic lists from early on. Certain broad categorizations are useful, however:
Northern and southern cuisine
The primary and earliest distinction was between the earlier settled and relatively arid North
China Plain and the rainier hill country south of the Yangtze River which were incorporated
into the Chinese empire much later. First canals and nowrailroads and highways have blurred
the distinction, but it remains true that rice predominates in southern cuisine
and flourproducts (principally various noodles and dumplings) in the north.[6]
Four Schools
The "Four Schools" refers to Shandong's (called after its former polity of Lu), Jiangsu's
(called Yang after its most famous branch), Cantonese (called after its former polity of Yue),
and Szechuan's (abbreviated to Chuan) cuisines.
The cooking styles of other areas was then arranged as branches of these four:
Yue
Lu (Shandong) Yang (Su) Chuan (Sichuan)
(Guangdong/Cantonese)
 Beijing cuisine  Huaiyang  Chiuchow  Guizhou

 Imperial  Anhui (Hui) (Chaozhou) (Qian)
 Aristocrat  Shanghai (Hu)  Hakka (Kejia)  Hunan (Xiang)
 Tianjin (Jin)  Zhejiang (Zhe)  Fujian (Min)  Jiangxi (Gan)
 Northeastern  Henan (Yu)  Hainan (Qiong)  Shaanxi (Qin)
 Liao  Hubei (E)  Hong Kong  Yunnan (Dian)
 Shanxi (Jin)  Macanese
Eight Schools
Eventually, four of these branches were recognized as distinct Chinese schools

themselves: Hunan's cuisine (called Xiang for its local river), Fujian's (called Min for
its native people), Anhui's (abbreviated as Hui), and Zhejiang's (abbreviated as Zhe).
HISTORY
NEOLITHIC
Although no reliable written sources document this era of Chinese history, archaeologists are
sometimes able to make deductions about food preparation and storage based on site
excavations. Sometimes artifacts and (very rarely) actual preserved foodstuffs are
discovered. In October 2005, the oldest noodles yet discovered were located at the Lajia site
near the upper reaches of the Yellow River in Qinghai. The site has been associated with
the Qijia culture. Over 4,000 years old, the noodles were made from foxtail and broomcorn
millet.
Early dynastic times
Legendary accounts of the introduction of agriculture by Shennong credit him for first
cultivating the "Five Grains", although the lists vary and very often include seeds
like hemp and sesame principally used for oils and flavoring. The list in theClassic of
Rites comprises soybeans, wheat, broomcorn and foxtail millet, and hemp.
The Ming encyclopedist Song Yingxing properly noted that rice was not counted among the
Five Grains cultivated by Shennong because southern Chinahad not yet been settled or
cultivated by the Han,[9] but many accounts of the Five Grains do place rice on their lists.
The most common staple crops consumed during the Han Dynasty were wheat, barley,
rice, foxtail and broomcorn millet, and beans. Commonly eaten fruits and vegetables
included chestnuts, pears, plums, peaches, melons, apricots, red
bayberries, jujubes, calabash, bamboo shoots, mustard greens, and taro.[11] Domesticated
animals that were also eaten included chickens, Mandarin ducks, geese, cows, sheep, pigs,
camels, and dogs. Turtles and fish were taken from streams and lakes. The owl, pheasant,
magpie, sika deer, and Chinese bamboo partridge were commonly hunted and
consumed.[12]Seasonings included sugar, honey, salt and soy sauce.[13] Beer and yellow
wine were regularly consumed, althoughbaijiu was not available until much later.
During the Han dynasty, Chinese developed methods of food preservation for military
rations during campaigns such as drying meat into jerky and cooking, roasting, and drying
grain.
Chinese legends claim that the roasted flatbread shaobing (shao-ping) was brought back from
the Xiyu (the Western Regions, known as Central Asia) by the Han dynasty General Ban
Chao, and that it was originally known as Hubing 胡餅 (barbarian pastry). The shao-ping is
believed to be descended from the Hu-ping (Hubing). Shao-ping is believed to be related to
the Persian and Central Asian Nan bread and the near eastern pita bread. Foreign westerners
made and sold sesame cakes in China during the Tang dynasty.
Southern and Northern dynasties
During the Southern and Northern Dynasties non-Han people like the Xianbei of Northern
Wei introduced their cuisine to northern China, and these influences continued up to
the Tang dynasty, popularizing meat like mutton and dairy products like goat milk, yogurts,
and kumis among even Han people. It was during the Song dynasty that Han Chinese
developed an aversion to dairy products and abandoned the dairy foods introduced
earlier.[21] The Han Chinese rebel Wang Su, who received asylum in the Xianbei Northern
Wei after fleeing from Southern Qi, at first could not stand eating dairy products like goat's
milk and meat like mutton and had to consume tea and fish instead, but after a few years he
was able to eat yogurt and lamb, and the Xianbei Emperor asked him which of the foods of
China (Zhongguo) he preferred, fish versus mutton and tea versus yogurt.[22][23][24][25] 280
recipes are found in the Jia Sixie's text the Qimin Yaoshu.[26]
Tang Dynasty
A terracotta sculpture of a woman, 7th–8th century; during the Tang era, female hosts
prepared feasts, tea parties, and played drinking games with their guests.
A page of Lu Yu's Classic of Tea
The fascination with exotics from the diverse range of the Tang empire and the search for
plants and animals which promoted health and longevity were two of the factors encouraging
diversity in Tang dynasty diet. During the Tang, the many common foodstuffs and cooking
ingredients in addition to those already listed
were barley, garlic, salt, turnips,soybeans, pears, apricots, peaches, apples,pomegranates, juj
ubes, rhubarb, hazelnuts, pine nuts, chestnuts, walnuts, yams, taro, etc.[28] The
various meats that were consumed included pork,chicken, lamb (especially preferred in the
north),sea otter, bear (which was hard to catch, but there were recipes for steamed, boiled,
and marinatedbear), and even Bactrian camels.[28] In the south along the coast meat from
seafood was by default the most common, as the Chinese enjoyed eating
cooked jellyfish with cinnamon, Sichuan pepper,cardamom, and ginger, as well
as oysters with wine, fried squid with ginger and vinegar,horseshoe crabs and red
crabs, shrimp, and pufferfish, which the Chinese called 'river piglet'.
Some foods were also off-limits, as the Tang court encouraged people not to eat beef(since
the bull was a valuable draft animal), and from 831 to 833 Emperor Wenzong of
Tang banned the slaughter of cattle on the grounds of his religious convictions to
Buddhism.[30] From the trade overseas and over land, the Chinese acquired
golden peaches from Samarkand, date palms,pistachios, and figs from Persia, pine seeds
and ginseng roots from Korea, and mangoes from Southeast Asia. In China, there was a great
demand for sugar; during the reign of Harsha (r. 606–647) over North India, Indian envoys
to Tang China brought two makers of sugar who successfully taught the Chinese how to
cultivate sugarcane.[33][34] Cottonalso came from India as a finished product from Bengal,
although it was during the Tang that the Chinese began to grow and process cotton, and by
the Yuan Dynasty it became the prime textile fabric in China.
During the earlier Southern and Northern Dynasties (420–589), and perhaps even earlier, the
drinking of tea became popular in southern China. (Tea comes from the leaf buds
of Camellia sinensis, native to southwestern China.) Tea was viewed then as a beverage of
tasteful pleasure and with pharmacological purpose as well.[36] During the Tang Dynasty, tea
became synonymous with everything sophisticated in society. The Tang poet Lu Tong (790–
835) devoted most of his poetry to his love of tea. The 8th century author Lu Yu (known as
the Sage of Tea) even wrote a treatise on the art of drinking tea, called the Classic of
Tea (Chájīng). Tea was also enjoyed by Uyghur Turks; when riding into town, the first
places they visited were the tea shops.[38] Although wrapping paper had been used in China
since the 2nd century BC,[39]during the Tang Dynasty the Chinese were using wrapping
paper as folded and sewn square bags to hold and preserve the flavor of tea leaves.
Methods of food preservation continued to develop. The common people used simple
methods of preservation, such as digging deep ditches and trenches, brining, and salting their
foods.[40] The emperor had large ice pits located in the parks in and around Chang'an for
preserving food, while the wealthy and elite had their own smaller ice pits. Each year the
emperor had laborers carve 1000 blocks of ice from frozen creeks in mountain valleys, each
block with the dimension of 0.91 by 0.91 by 1.06 m (3.0 by 3.0 by 3.5 ft). There were many
frozen delicacies enjoyed during the summer, especially chilled melon.
Song dynasty
Dried jujubes such as these were imported to Song China from South Asia and the
Middle East. An official from Canton was invited to the home of an Arab merchant, and
described the jujube as thus: "This fruit is the color of sugar, its skin and its pulp are
sweet, and it gives the impression, when you eat it, of having first been cooked in the
oven and then allowed to dry."
The Song saw a turning point. Twin revolutions in commerce and agriculture created an
enlarged group of leisured and cultivated city dwellers with access to a great range of
techniques and materials for whom eating became a self-conscious and rational experience.
The food historian Michael Freeman argues that the Song developed a "cuisine" which was
"derived from no single tradition but, rather, amalgamates, selects, and organizes the best of
several traditions." "Cuisine" in this sense does not develop out of the cooking traditions of a
single region, but “requires a sizable corps of critical adventuresome eaters, not bound by the
tastes of their native region and willing to try unfamiliar food.” Finally, "cuisine" is the
product of attitudes which "give first place to the real pleasure of consuming food rather than
to its purely ritualistic significance." This was neither the ritual or political cuisine of the
court, nor the cooking of the countryside, but rather what we now think of as “Chinese
food.” [43] In the Song, we find well-documented evidence for restaurants, that is, places
where customers chose from menus, as opposed to taverns or hostels, where they had no
choice. These restaurants featured regional cuisines. Gourmets wrote of their preferences. All
these Song phenomena were not found until much later in Europe.
There are many surviving lists of entrées and food dishes in customer menus for restaurants
and taverns, as well as for feasts at banquets, festivals and carnivals, and modest dining,
most copiously in the memoir Dongjing Meng Hua Lu (Dreams of Splendor of the Eastern
Capital).[44] Many of the peculiar names for these dishes do not provide clues as to what
types of food ingredients were used. However, the scholar Jacques Gernet, judging from the
seasonings used, such as pepper, ginger, soya sauce, oil, salt, and vinegar, suggests that the
cuisine of Hangzhou was not too different from the Chinese cuisine of today. Other
additional seasonings and ingredients includedwalnuts, turnips, crushed
Chinese cardamon kernels, fagara, olives, ginkgo nuts, citrus zest, and sesame oil.
Regional differences in ecology and culture produced different styles of cooking. In the
turmoil of the Southern Song, refugees brought cooking traditions of regional cultures to the
capital at Hangzhou.[44] After the mass exodus from the north, people brought Henan-style
cooking and foods (popular in the previous Northern Song capital at Kaifeng) to Hangzhou,
which was blended with the cooking traditions of Zhejiang. However, records indicate that
already in the Northern Song period, the first capital at Kaifeng sported restaurants that
served southern Chinese cuisine. This catered to capital officials whose native provinces
were in the southeast, and would have found northern cuisine lacking in seasoning for their
tastes.[44] In fact, texts from the Song era provide the first use of the phrases nanshi, beishi,
andchuanfan to refer specifically to northern, southern, and Sichuan cooking,
respectively.[47] Many restaurants were known for their specialties; for example, there was
one restaurant in Hangzhou that served only iced foods, while some restaurants catered to
those who wanted either hot, warm, room temperature, or cold foods. Descendants of those
from Kaifeng owned most of the restaurants found in Hangzhou, but many other regional
varieties in foodstuffs and cooking were sponsored by restaurants. This included restaurants
featuring highly spiced Sichuan cuisine; there were taverns featuring dishes and beverages
from Hebei and Shandong, as well as those with coastal foods of shrimp and saltwater
fish. The memory and patience of waiters had to be keen; in the larger restaurants, serving
dinner parties that required twenty or so dishes became a hassle if even a slight error
occurred. If a guest reported the mistake of a waiter to the head of the restaurant, the waiter
could be verbally reprimanded, have his salary docked, or in extreme cases, kicked out of the
establishment for good.
A Chinese painting of an outdoor banquet, a Song Dynasty painting and possible remake of
a Tang Dynastyoriginal.
In the early morning in Hangzhou, along the wide avenue of the Imperial Way, special
breakfast items and delicacies were sold.[51] This included fried tripe, pieces
of mutton or goose, soups of various kinds, hot pancakes, steamed pancakes, and iced
cakes. Noodle shops were also popular, and remained open all day and night along the
Imperial Way. According to one Song Dynasty source on Kaifeng, the night markets closed
at the third night watch but reopened on the fifth, while they had also gained a reputation for
staying open during winter storms and the darkest, rainiest days of winter.[53]
Food historians have branded a claim that human meat was served in Hangzhou restaurants
during the Song dynasty as unlikely.
There were also some exotic foreign foods imported to China from abroad,
including raisins, dates, Persian jujubes, and grape wine; rice wine was more common in
China, a fact noted even by the 13th century Venetian traveler Marco Polo.[55] Although
grape-based wine had been known in China since the ancientHan Dynasty Chinese ventured
into Hellenstic Central Asia, grape-wine was often reserved for the elite.[42] Besides wine,
other beverages included pear juice, lychee fruit juice, honey and ginger drinks, tea,
and pawpaw juice.[56][57]Dairy products were a foreign concept to the Chinese, which
explains the absence of cheese and milk in their diet.[58] Beef was also rarely eaten, since the
bull was an important draft animal.[58] The main consumptionary diet of the lower classes
remained rice, pork, and salted fish,[59] while it is known from restaurant dinner menus that
the upper classes did not eat dog meat.[59] The rich are known to have consumed an array of
different meats, such as chicken, shellfish, fallow
deer, hares, partridge, pheasant, francolin, quail, fox, badger, clam, crab, and many
others.[46][48][53] Local freshwater fish from the nearby lake and river were also caught and
brought to market,[58] while the West Lake provided geese and duck as well.[59] Common
fruits that were consumed included melons, pomegranates,lychees, longans, golden
oranges, jujubes, quinces, apricots and pears; in the region around Hangzhou alone, there
were eleven kinds of apricots and eight different kinds of pears that were
produced.[46][58][60] Specialties and combination dishes in the Song period included scented
shellfish cooked in rice-wine, geese with apricots, lotus-seed soup, spicy soup
withmussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with
either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit,
strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts,
salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and
baked honey, flour, mutton fat and pork lard.[46][53][61][62][63] Dessert molds of oiled flour and
sugared honey were shaped into girls' faces or statuettes of soldiers with full armor like door
guards, and were called "likeness foods" (guoshi).[64]
Su Shi a famous poet and statesmen at the time also wrote extensively on the food and wine
of the period. The legacy of his appreciation of food and gastronomy, as well as his
popularity with the people can be seen in Dongpo pork, a dish said to be created and named
after him.[citation needed] An influential work which recorded the cuisine of this period is Shanjia
Qinggong (山家清供 The Simple Foods of the Mountain Folk) by Lin Hong (林洪). This
recipe book accounts the preparation of numerous dishes of common and fine cuisines.[65]
Mongol Yuan Dynasty[edit]
Further information: Yuan Dynasty
This section
requires expansion.(May 2009)
During the Yuan Dynasty (1271–1368), contacts with the West also brought the introduction
to China of a major food crop,sorghum, along with other foreign food products and methods
of preparation. Hu Sihui, a Mongol doctor of Chinese medicine, compiled the Yinshan
Zhengyao, a guide to cooking and health which incorporated Chinese and Mongol food
practices.[66][67] Yunnan cuisine is unique in China for its cheeses like Rubing and Rushan
cheese made by the Bai people, and its yogurt, the yogurt may have been due to a
combination of Mongolian influence during the Yuan dynasty, the Central Asian settlement
in Yunnan, and the proximity and influence of India and Tibet on Yunnan.[68]
Ming dynasty[edit]
China during the Ming Dynasty (1368–1644) became involved in a new global trade of
goods, plants, animals, and food crops known as the Columbian Exchange. Although the
bulk of imports to China were silver, the Chinese also purchasedNew World crops from
the Spanish Empire. This included sweet potatoes, maize, and peanuts, foods that could be
cultivated in lands where traditional Chinese staple crops—wheat, millet, and rice—couldn't
grow, hence facilitating a rise in the population of China.[69][70] In the Song Dynasty (960–
1279), rice had become the major staple crop of the poor;[71] after sweet potatoes were
introduced to China around 1560, it gradually became the traditional food of the lower
classes. because of the need for more food, prices went up and more of the lower class
citizens died.[72]
Qing dynasty[edit]
This section
requires expansion.(May 2009)
Jonathan Spence writes appreciatively that by the Qing Dynasty the "culinary arts were
treated as a part of the life of the mind: There was a Tao of food, just as there was Tao of
conduct and one of literary creation." The opulence of the scholar-official Li Liweng was
balanced by the gastronome Yuan Mei. To make the best rice, Li would send his maid to
gather the dew from the flowers of the wild rose, cassia, or citron to add at the last minute; Li
insisted that water from garden roses was too strong. Yuan Mei takes the position of the
ascetic gourmet, in his gastronmic work the Suiyuan shidan, he wrote:
I always say that chicken, pork, fish and duck are the original geniuses of the board, each
with a flavor of its own, each with its distinctive style; whereas sea-slug and swallows-
nest (despite their costliness) are commonplace fellows, with no character – in fact, mere
hangers-on. I was once asked to a party by a certain Governor, who gave us plain boiled
swallows-nest, served in enormous vases, like flower pots. It had no taste at all.... If our
host’s object was simply to impress, it would have been better to put a hundred pearls
into each bowl. Then we would have known that the meal had cost him tens of thousands,
without the unpleasantness of being expected to eat what was uneatable."
After such a meal, Yuan said, he would return home and make himself a bowl
of congee.[73]
The records of the Imperial Banqueting Court (光祿寺, Kuang-lu ssu) published in the
late Qing period showed there were several levels of Manchu banquets (滿席) and
Chinese banquets (漢席).[74] The royal Manchu Han Imperial Feast is one that combined
both traditions.
People's Republic of China[edit]
This section
requires expansion.(August 2012)
Since the founding of the People's Republic of China, the nation has suffered from a
series of major food supply problems under the Communist Party of China. Poor,
countryside provinces like Henan and Gansu experienced the worst. By January 1959 the
food supply for residents in Beijing was reduced to 1 cabbage per household per day.
Many peasantssuffered from malnutrition, and at the same time increasing the amount
they handed over to the state.[75] Beginning in 1960, the Great Chinese
Famine contributed to more problems due to bad government policies. During this time
there was little to no advancement in the culinary tradition. Many fled to
neighbouring Hong Kong and Taiwan to avoid starvation.
Percent of grain handed over

Year
to the Communist party[75]
1957 24.8%
1959 39.6%
1960 35.7%
In Beijing in the 1990s, a Communist-style cuisine, which is also called Cultural

Revolution cuisine or CR cuisine has also been popular.[76] Other recent innovations
include the Retro-Maoist cuisine, which cashed in on the 100th anniversary of Mao
Zedong's birthday, whether it was officially endorsed or not. The menu includes items
such as cornmeal cakes and rice gruel.[77] In February 1994 the Wall Street Journal wrote
an article about Retro-Maoist cuisine being a hit in China. Owners of a CR-style
restaurant said, "We're not nostalgic for Mao, per se. We're nostalgic for our
youth."[77] TheChinese government has denied any involvement with Retro-Maoist
cuisine.
One of the cuisines to benefit during the 1990s was the Chinese Islamic cuisine. The
cuisines of other cultures in China have benefited from recent changes in government
policy. During the Great Leap Forward and Cultural revolution of the 1970s, the
government pressured the Hui people, to adopt Han Chinese culture. The national
government has since abandoned efforts to impose a homogeneous Chinese culture. In
order to revive their rare cuisine, the Huis began labeling their food as "traditional Hui
cuisine". The revival effort has met with some success; for example, in 1994 the "Yan's
family eatery" earned 15,000 yuan net income per month.[78] This was well above the
national salary average at that time.
Famous quotes[edit]
A common saying attempts to summarize the entire cuisine in one sentence, although it
now rather outdated (Hunan andSzechuan are now more famous even within China for
their spicy food) and numerous variants have sprung up:
Language Phrase
Traditional Chinese 東甜, 南鹹, 西酸, 北辣 [79]
Simplified Chinese 东甜, 南咸, 西酸, 北辣
The East is sweet, the South's salty, the West is sour, the North is
English
hot.
Pinyin Dōng tián, nán xián, xī suān, běi là.
Jyutping Dung1 tim4, naam4 haam4, sai1 syun1, bak1 laat6*2.

Another popular traditional phrase, discussing regional strengths, singles out Cantonese
cuisine as a favorite:
Language Phrase
Traditional Chinese 食在廣州，穿在蘇州，玩在杭州，死在柳州
Simplified Chinese 食在广州，穿在苏州，玩在杭州，死在柳州[80]
Eat in Guangzhou, clothe in Suzhou, play in Hangzhou, die

English
in Liuzhou.
Shí zài Guǎngzhōu, chuān zài Sūzhōu, wán zài Hángzhōu, sǐ zài
Pinyin
Liǔzhōu.
Sik joi Gwongjau, chuen joi Sojau, waan joi Hongjau, sei joi
Cantonese
Laujau.
The other references praise Suzhou's silk industry and tailors; Hangzhou's scenery;
and Liuzhou's forests, whose fir trees were valued for coffins in traditional Chinese
burials before cremation became popular. Variants usually keep the same focus for
Canton and Guilin but sometimes suggest 'playing' in Suzhou instead (it is famed within
China both for itstraditional gardens and beautiful women) and 'living' (住) in Hangzhou.
See also[edit]
The "Eight Culinary Cuisines" of

China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu,Shandong, Sichuan,
and Zhejiang cuisines.[2]
The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces andseasonings.
Contents
[hide]
1History
2Regional cuisines
3Staple foods
3.1Rice
3.2Noodles
3.3Soybeans
3.4Wheat
3.5Vegetables
3.6Herbs and seasonings
4Desserts
5Delicacies
5.1Cold dishes
5.2Soups
5.3Chinese pickles
5.4Chinese sausage
5.5Tofu products
5.6Snacks
6Drinks
6.1Tea
6.2Liquor
6.3Herbal drinks
6.4Milk
7Recent trends
8Chinese cuisine in other parts of the world
9Dining etiquette
10Relation to Chinese art
11Relation to Chinese philosophy
12See also
13References
14Further reading
14.1History
14.2Cookbooks
15External links
History[edit]
This section does not cite any sources. Please

help improve this section by adding citations
to reliable sources. Unsourced material may be
challenged and removed. (February 2014)
Main article: History of Chinese cuisine
See also: List of sources of Chinese culinary history
A chef slicing Peking duck[3]

Chinese society greatly valued gastronomy and developed an extensive study of the subject
based on its traditional medical beliefs. Chinese culture initially centered around the North China
Plain. The first domesticated crops seem to have been the foxtail and broomcornvarieties
of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western
Asia. However, these grains were typically served as warm noodle soups instead of baked into
bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, and beef
as these animals were domesticated. Grain was stored against famine and flood and meat was
preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by
cooking it in the fat of a different animal.[citation needed]
By the time of Confucius in the late Zhou, gastronomy was becoming a high art. He was
recorded discussing one such picky eater: "For him, the rice could never be white enough. When
it was not cooked right, he would not eat. When it was out of season, he would not eat. When the
meat was not cut properly, he would not eat. When the food was not prepared with the right
sauce, he would not eat."[citation needed] During Shi Huangdi's Qin dynasty, the empire
expanded into the south. By the time of the Han Dynasty, the different climes and cuisines of
China's peoples were linked by major canalsand begun developing greater complexity. Not only
is food seen as giving "qi", energy, but food is also about maintaining yin and yang.[4] The
philosophy behind it was rooted in the I Ching and Chinese traditional medicine: food was
judged for color, aroma, taste, and texture and a good meal was expected to balance the Four
Natures ('hot', warm, cool, and 'cold') and the Five Tastes (pungent, sweet, sour, bitter, and
salty). Salt was used as a preservative from early times, but in cooking was added in the form of
soy sauce, and not at the table.[5] The predominance of chopsticks and spoons as eating utensils
also necessitated that most food be prepared in bite-sized pieces or (as with fish) be so tender
that it could be easily picked apart.
By the Later Han period (2nd century), writers[who?] frequently complained of lazy aristocrats
who did nothing but sit around all day eating smoked meats and roasts.
During the Han dynasty, Chinese developed methods of food preservation for military rations
during campaigns such as drying meat into jerky and cooking, roasting, and drying
grain.[6] Chinese legends claim that the roasted flatbread Shaobing(shao-ping) was brought back
from the Xiyu (the Western Regions, known as Central Asia) by the Han dynasty GeneralBan
Chao, and that it was originally known as Hubing 胡餅 (barbarian pastry). The shao-ping is
believed to be descended from the Hu-ping (Hubing).[7] Shaobing is believed to be related to the
Persian and Central Asian Nan bread and the near eastern pita bread.[8][9][10] Foreign
westerners made and sold sesame cakes in China during the Tang dynasty.[11]
During the Southern and Northern Dynasties non-Han people like the Xianbei of Northern
Wei introduced their cuisine to northern China, and these influences continued up to the Tang
dynasty, popularizing meat like mutton and dairy products like goat milk, yogurts,
and Kumis among even Han people. It was during the Song dynasty that Han Chinese developed
an aversion to dairy products and abandoned the dairy foods introduced earlier.[12]
The Han Chinese rebel Wang Su who received asylum in the Xianbei Northern Wei after fleeing
from Southern Qi, at first could not stand eating dairy products like goat's milk and meat like
mutton and had to consume tea and fish instead, but after a few years he was able to eat yogurt
and lamb, and the Xianbei Emperor asked him which of the foods of China (Zhongguo) he
preferred, fish vs mutton and tea vs yogurt.[13][14][15][16]
The great migration of Chinese people south during the invasions preceding and during the Song
dynasty increased the relative importance of southern Chinese staples such as rice and congee.
The Yuan and Qing dynasties introducedMongolian and Manchu cuisine, warm northern dishes
which popularized hot pot cooking. During the Yuan dynasty manyMuslim
communities emerged in China, who practiced a porkless cuisine now preserved by Hui
restaurants throughout the country.[citation needed] Yunnan cuisine is unique in China for its
cheeses like Rubing and Rushan cheese made by the Bai people, and its yogurt, the yogurt may
have been due to a combination of Mongolian influence during the Yuan dynasty, the Central
Asian settlement in Yunnan, and the proximity and influence of India and Tibet on Yunnan.[17]
As part of the last leg of the Columbian Exchange, Spanish and Portuguese traders began
introducing foods from the New World to China through the port cities of Canton and Macao.
Mexican chili peppers became essential ingredients in Sichuan cuisine and calorically-dense
potatoes and corn became staple foods across the northern plains.
During the Qing Dynasty, Chinese gastronomes such as Yuan Mei focused upon a primary goal
of extracting the maximum flavor of each ingredient. However, as noted in his culinary work
the Suiyuan shidan, the fashions of cuisine at the time were quite varied and in some cases were
flamboyantly ostentatious,[18] especially when the disply served also a formal ceremonial
purpose, as in the case of the Manchu Han Imperial Feast.[19]
The People's Republic of China, amid numerous false starts, has largely industrialized food
production. A side effect of this process was the introduction of American poultry-rearing
techniques, which has greatly increased the relative consumption of eggs and chicken in various
Chinese cuisines.[citation needed]
Regional cuisines[edit]
Main article: Chinese regional cuisine

La Zi Ji
A number of different styles contribute to Chinese cuisine but perhaps the best known and most
influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang
cuisine) and Sichuan cuisine.[20][21][22] These styles are distinctive from one another due to
factors such as availability of resources, climate, geography, history, cooking techniques and
lifestyle.[23] One style may favour the use of lots of garlic and shallots over lots of chilli and
spices, while another may favour preparing seafood over other meats and fowl.
Jiangsu cuisine favours cooking techniques such as braising andstewing, while Sichuan cuisine
employs baking, just to name a few.[20]Hairy crab is a highly sought after local delicacy
in Shanghai, as it can be found in lakes within the region. Peking duck and dim-sum are other
popular dishes well known outside of China.[20]
Based on the raw materials and ingredients used, the method of preparation
and cultural differences, a variety of foods with different flavors and textures are prepared in
different regions of the country. Many traditional regional cuisines rely on basic methods
of preservation such as drying, salting, pickling and fermentation.[24]
Staple foods[edit]
Rice[edit]
Rice is a major staple food for people from rice farming areas in southern China.[citation
needed] Steamed rice, usually white rice, is the most commonly eaten form. Rice is also used to
produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in
many dishes. Glutinous rice ("sticky rice") is a variety of rice used in many specialty Chinese
dishes.
Noodles[edit]
Zhajiangmian is a fried sauce noodles topped with a mixture of ground meat
Main article: Chinese noodles
Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served
in soups or fried as toppings. Some varieties, such as Shou Mian (寿面, literally noodles of
longevity), are symbolic of long life and good health according to Chinese tradition.[20] Noodles
can be served hot or cold with different toppings, with broth, and occasionally dry (as is the case
with mi-fun). Noodles are commonly made with rice flour or wheat flour, but other flours such
as soybean are also used.
Soybeans[edit]
Tofu is made of soybeans and is another popular food product that supplies protein.[24]Other
products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in
Chinese cooking.
Wheat[edit]
In wheat-farming areas in Northern China, people largely rely on flour-based food, such
asnoodles, breads, jiaozi (a kind of Chinese dumplings), and mantou (a type of steamed
buns).[20]
Vegetables[edit]
Cooked bok choy
Some common vegetables used in Chinese cuisine include Chinese leaves, bok choy (Chinese
cabbage), dao-mieu (Chinese spinach), on choy, yu choy, bitter melon, and Chinese broccoli
or gailan (guy-lahn). Other vegetables include bean sprouts, pea vine tips, watercress, celery.
A variety of dried or pickled vegetables are also eaten, especially in drier or colder regions where
fresh vegetables traditionally were hard to get out of season.
Herbs and seasonings[edit]
Spices and seasonings such as fresh ginger root, garlic, scallion, white pepper, andsesame oil are
widely used in many regional cuisines. Sichuan peppercorns, star
anise, cinnamon, fennel, cilantro, parsley, and cloves are also used.[25][26]
To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms,
dried baby shrimps, dried tangerine peel,[27] and dried Sichuan chillies.
When it comes to sauces, China is home to soy sauce, which is made from fermented soy beans
and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce
and fermented tofu (furu) are also widely used. A number of sauces are also based on fermented
soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce.
Desserts[edit]
Main article: Chinese desserts
See also: List of Chinese desserts

Egg custard tarts, a popular dessert and pastry in Hong Kong.
Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.[28]
Chinese desserts are sweet foods and dishes that are served with tea, along with meals,[29] or at
the end of meals in Chinese cuisine.[citation needed]
In larger cities, a wide variety of Chinese bakery products are available, including baked,
steamed, boiled, or deep-fried sweet or savory snacks. Bings are baked wheat flour based
confections, and include moon cake, red bean paste pancake, and sun cake
(Beijing and Taiwan varieties). Chinese candies and sweets, calledtáng[29] are usually made
with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are
typically steamed[29] and may be made from glutinous or normal rice.
Ice cream is commonly available throughout China.[29] Another cold dessert is called baobing,
which is shaved ice with sweet syrup.[29] Chinese jellies are known collectively in the language
as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits,
though gelatin based jellies are also common in contemporary desserts.
Chinese dessert soups typically consist of sweet and usually hot soups[29] and custards.
Delicacies[edit]
Cold dishes[edit]
Cold dishes, especially appetizers, can range from jelly, beancurd, noodle dishes, pork or
chicken, to jellyfish to cold soups.
Soups[edit]
Main article: Chinese soup
See also: List of Chinese soups
Chinese pickles[edit]
Main article: Chinese pickles
Chinese sausage[edit]
Chinese sausages vary from region to region. The most common sausage is made of pork and
pork fat. Flavor is generally salty-sweet. Chinese sausage is prepared in many different ways,
including oven-roasting, stir-fry, and steaming.[30]
Tofu products[edit]
Stinky tofu is a fermented tofu. Like blue cheese or durian, it has a very distinct, potent smell,
and is an acquired taste. It is often paired with soy sauce or something salty and spicy.
Doufulu is another type of fermented tofu which has a red skin and salty taste. This is more of a
pickled type of tofu and is not as strongly scented as stinky tofu. Doufulu has the consistency of
slightly soft blue cheese, and a taste similar to Japanese miso paste, but less salty. Doufulu is
frequently pickled together with soy beans and chili, and paired with rice congee.
Snacks[edit]
It is common to eat noodles, especially soup-noodles between regular meals or in the evening,
and many types of street foods, which vary from region to region. Prawn crackers are an often-
consumed snack in Southeast China.
Drinks[edit]
Tea[edit]
Longjing tea, also known as Dragon Well tea, is a variety of roasted green tea
from Hangzhou, Zhejiang Province, China, where it is produced mostly by hand and has been
renowned for its high quality, earning the China Famous Tea title.
Main article: Chinese tea
As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried
fruit (in particular jujube), small sweets, melon seeds, and waxberry.[20]China was the earliest
country to cultivate and drink tea which is enjoyed by people from all social classes.[31] Tea
processing began after the Qin and Han Dynasties.[31]
Chinese tea is often classified into several different categories according to the species of plant
from which it is sourced, the region in which it is grown, and the method of production used.
Some of these types are green tea, oolong tea, black tea, scented tea, white tea, and compressed
tea. There are four major tea plantation regions: Jiangbei, Jiangnan, Huanan and the
southwestern region.[31]Well known types of green tea include Longjing, Huangshan, Mao
Feng, Bilochun,Putuofeng Cha, and Liu'an Guapian.[32] China is the world’s largest exporter of
green tea.[32]
One of the most ubiquitous accessories in modern China, after a wallet or purse and an umbrella,
is a double-walled insulated glass thermos with tea leaves in the top behind a strainer.
Liquor[edit]
Main article: Chinese alcoholic beverages
The importance of baijiu (lit. "white liquor") in China (99.5% of its alcoholic market) makes it
the most-consumed alcoholic spirit in the world.[33] It dates back to the introduction of distilling
during the Song dynasty;[20] can be made from wheat, corn, or rice; and is usually around 120
proof (60% ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Taiis the
premium baijiu. Other popular brands Kang, Lu Zhou Te Qu, and Wu Liang Ye.[20]
Huangjiu (lit. "yellow liquor") is not distilled and is a strong rice wine (10–15%
ABV).[20] Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.[20]
Herbal drinks[edit]
Main article: Chinese herb tea
Chinese herb tea, also known as medicinal herbal tea, is a kind of tea-soup made from purely
Chinese medicinalherbs.[citation needed]
Milk[edit]
Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily
from cows, but perhapskoumiss (fermented mare's milk) or goat's milk.
Most Chinese until recently have avoided milk, partly because pasturage for milk producers in a
monsoon rice ecology is not economic.[34]
Recent trends[edit]
In imperial China, the consumption of meat and animal products was strikingly low by
comparison with other cultures. Most meals consisted of a starch – rice in the south and
dumplings or noodles in the north – and green vegetables, with peanuts and soy products
providing additional protein. Fats and sugars were luxuries not available to most of the
population on a regular basis.[citation needed]
The initial attempts of the People's Republic of China to modernize Mainland China's productive
but labor-intensive agricultural practices led to a series of debacles: the worst, the Great Leap
Forward, produced such widespread famines from 1958 to 1961 that the 1963 Chinese
census remained a state secret and whose existence was not acknowledged until the 1980s.
Practices and technology were slowly modernized, however, and from the introduction
of economic reform byDeng Xiaoping in the late '70s, Chinese diets have steadily become richer
over time and include more meats, fats, and sugar than before.[35] According to the United
Nations' Food and Agriculture Organization, China's per capita food consumption has increased
from less than 1700 kcal in 1960 to 2570 kcal per day in 1995.[36]
Chinese cuisine in other parts of the world[edit]
Main article: American Chinese cuisine
Where there are historical immigrant Chinese populations, the style of food has evolved and
been adapted to local tastes and ingredients, and modified by the local cuisine, to greater or
lesser extents. This has resulted in a number of forms offusion cuisine, often popular in the
country in question; some, such as ramen (Japanese Chinese) have become popular
internationally.
The large Chinese population in the United States operates many restaurants, has developed
distinctive dishes (such aschop suey) based originally on Cantonese cuisine.[37][38]
Singaporean Chinese cuisine
Indonesian Chinese cuisine
Malaysian Chinese cuisine
Japanese Chinese cuisine
Korean Chinese cuisine
American Chinese cuisine
Canadian Chinese cuisine
Caribbean Chinese cuisine
Filipino Chinese cuisine
Indian Chinese cuisine
Pakistani Chinese cuisine
Puerto Rican Chinese cuisine
Chifa (Peruvian Chinese cuisine)
Dining etiquette
Main article: Customs and etiquette in Chinese dining
The Chinese Dining etiquette has that youths should not sit at the table before the elders. In
addition to this, youths should not start eating before the elders start eating. When eating with a
bowl, one should not hold it with its bottom part, because it resembles the act of begging. Also,
when taking a break from eating at the table, one should not put the chopstick into the rice
vertically, because it resembles the Chinese traditional funeral tribute, which involves putting
chopstick inside a bowl of rice vertically.
Relation to Chinese art
Chinese dishes stress the three main points of appearance, smell, and taste. A really well-cooked
Chinese food would need to achieve all three of them. Also, there is teaching of food carving in
Chinese culture, typically using vegetables as materials to carve the sculpture for animals and
spiritual beings.
Relation to Chinese philosophy
In Chinese philosophy, food is frequently used as in the message that the author is trying to
convey. I Ching 《易》, a Chinese philosophy has that”《易》曰：君子以飲食宴樂。
又曰：君子慎言語，節飲食。”, which basically means that, “Gentlemen use eating as a way
to attain happiness. They should be aware of what they say, and refrain from eating too much
Cantonese cuisine
(Redirected from Guangdong cuisine)
Cantonese cuisine
Chefs cook with a wok
Traditional Chinese 廣東菜
Simplified Chinese 广东菜
Hanyu Pinyin Guǎngdōngcài
Cantonese Jyutping Gwong2 dung1 coi3
[show]Transcriptions
Yuet cuisine
Traditional Chinese 粵菜
Simplified Chinese 粤菜
Hanyu Pinyin Yuècài
Cantonese Jyutping Jyut6 coi3
This article
contains Chinese text.Without
proper rendering support, you
may see question marks,
boxes, or other
symbols instead ofChinese
characters.
Cantonese cuisine (simplified Chinese: 广东菜; traditional

Chinese: 廣東菜; pinyin: Guǎngdōngcài) comes from Guangdong province and is one of the
Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due the numbers
of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after
throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese
cuisine
Background
This article is part of the series
Chinese cuisine
Regional cuisines[show]
Overseas cuisine[show]
Religious cuisines[show]
Ingredients and types of food[show]
Preparation and cooking[show]
See also[show]
China portal
v
Guangzhou, the capital of Guangdong province, has long been a trading port and many imported
foods and ingredients are used in Cantonese cuisine. Besides pork, beef and chicken, Cantonese
cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, snakes,
and snails. However, lamb and goat are rarely eaten, unlike in the cuisines of northern or western
China. Many cooking methods are used, with steaming and stir fryingbeing the most favoured
due to their convenience and rapidity. Other techniques include shallow frying, double
steaming, braising, and deep frying.
For many traditional Cantonese cooks, the flavours of a finished dish should be well balanced
and not greasy. Apart from that, spices should be used in modest amounts to avoid
overwhelming the flavours of the primary ingredients, and these ingredients in turn should be at
the peak of their freshness and quality. There is no widespread use of fresh herbs in Cantonese
cooking, in contrast with their liberal use in other cuisines such
as Sichuan, European, Thai orVietnamese. Garlic chives and coriander leaves are notable
exceptions, although the latter are usually used as mere garnish in most dishes.
FOODS
SAUCES AND CONDIMENTS
In Cantonese cuisine, a number of ingredients such as spring onion, sugar, salt, soy sauce, rice
wine, cornstarch, vinegar,scallion oil, and sesame oil, suffice to enhance flavour, although garlic
is heavily used in some dishes, especially those in which internal organs, such as entrails, may
emit unpleasant odours. Ginger, chili peppers, five-spice powder, powderedblack pepper, star
anise and a few other spices are also used, but often sparingly.
Sauces and condiments
Traditional Simplified
English Pinyin Jyutping
Chinese Chinese
Hoisin sauce 海鮮醬海鲜酱 hǎixiānjiàng hoi2 sin1 zoeng3
Oyster sauce 蠔油蚝油 háoyóu hou4 jau4

Plum sauce 蘇梅醬苏梅酱 sūméijiàng syun1 mui4 zoeng3
Sweet and sour

糖醋醬糖醋酱 tángcùjiàng tong4 cou3 zoeng3
sauce
Black bean suànróng syun3 jung4 dau6

蒜蓉豆豉醬蒜蓉豆豉酱
sauce dòuchǐjiàng si6 zoeng3
Shrimp paste 鹹蝦醬咸虾酱 xiánxiājiàng haam4 haa1 zoeng3
Red vinegar 浙醋浙醋 zhècù zit3 cou3
Master stock 滷水卤水 lǔshuǐ lou5 seoi2
Char siu sauce 叉燒醬叉烧酱 chāshāojiàng caa1 siu1 zoeng3
Chu hau paste 柱侯醬柱侯酱 zhùhóujiàng cyu5 hau4 zoeng3
Char siu (叉燒) pork often marinated with plum sauce andhoney for sweet flavor
Deep-fried chicken with sweet and sour sauce. Popular version isshrimp paste (虾酱鸡)
Steamed oysters done two ways, with ginger garlic (蒜蓉), and black bean sauce (豆豉酱)
DRIED AND PRESERVED INGREDIENTS
Although Cantonese cooks pay much attention to the freshness of their primary ingredients,
Cantonese cuisine also uses a long list of preserved food items to add flavour to a dish. This may
be influenced by Hakka cuisine, since the Hakkas were once a dominant group
occupying imperial Hong Kong and other southern territories.
Some items gain very intense flavours during the drying / preservation / oxidation process and
some foods are preserved to increase their shelf life. Some chefs combine both dried and fresh
varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before
cooking. These ingredients are generally not served a la carte, but rather go with vegetables or
other Cantonese dishes.
Dried and preserved ingredients
English Pinyin Jyutping Notes
Chinese Chinese
江珧柱江珧柱
Dried gong1 Usually added to clear
jiāngyáozhù
scallops jiu4 cyu5 soup.
江瑤柱江瑶柱
Fermented
腐乳腐乳 fǔrǔ fu6 jyu5
tofu
Fermented Usually added to pork and

豆豉豆豉 dòuchǐ dau6 si6
black beans tofu dishes.
Usually added to rice

Chinese laap6
臘腸腊肠 làcháng together with preserved-
sausage coeng2
salted duck and pork.
Usually paired with
haam4 steamed pork or added to
Salted fish 鹹魚咸鱼 xiányú
jyu2 fried rice together with
diced chicken.
Preserved- laap6 Usually eaten with rice in

臘鴨腊鸭 làyā
salted duck aap2 a family meal.
Preserved- laap6 Usually eaten with rice in

臘肉腊肉 làròu
salted pork juk6 a family meal.
May be eaten as it is or
mixed with stir-fried
Salted duck haam4
鹹蛋咸蛋 xiándàn vegetables and steam
egg daan2
dishes or cooked with
diced pork in congee.
can be found served with

roasted dishes, in congee
pei4
Century egg 皮蛋皮蛋 pídàn with lean pork, and in a
daan2
sweet pastry with lotus
paste
Dried
菜乾菜干 càigān coi3 gon1
cabbage
haam4
Suan cai 鹹酸菜咸酸菜 xiánsuāncài syun1
coi3
Dried small haa1 Usually mixed with stir-

蝦米虾米 xiāmǐ
shrimp mai5 fried vegetables.
Usually used as wrapping

for ground pork dishes. It
Tofu skin 腐皮腐皮 fǔpí fu6 pei4
is fried in a similar
manner as spring rolls.
Dried shrimp 蝦乾虾干 xiāgān haa1

Usually de-shelled, sliced
into half and added to
gon1 vegetable dishes.
Pickled
Usually cooked with pork
Chinese 梅菜梅菜 méicài mui4 coi3
or stir-fried with rice.
cabbage
Pickled
菜脯菜脯 càifǔ coi3 pou2
diceddaikon
Chinese pidan (皮蛋) or a hundred years egg
Deep-fried vegetarian goose wrapped in tofu skin (腐皮)
TRADITIONAL DISHES
A number of dishes have been part of Cantonese cuisine since the earliest territorial
establishments of Guangdong. While many of these are on the menus of typical Cantonese
restaurants, some simpler ones are more commonly found in Chinese homes. Home-made
Cantonese dishes are usually served with plain white rice.
Traditional Simplified Jyutpin

English Image Pinyin
Chinese Chinese g
zing1
Chinese steamed zhēngshuǐdà
蒸水蛋蒸水蛋 seoi2
eggs n
daan2
pei4
Congee with lean daan2
pídàn
pork and century 皮蛋瘦肉粥皮蛋瘦肉粥 sau3
shòuròuzhōu
egg juk6
zuk1
Cantonese fried cau2

炒飯炒饭 chǎofàn
rice faan6
gu1
Sweet and sour
咕嚕肉咕噜肉 gūlūròu lou1
pork
juk6
cyu5
Stewed zhùhóu hau4
柱侯牛腩柱侯牛腩
beef brisket niúnǎn ngau4
naam5
Steamed spare
si6 ziu1
ribs with fermente
豉椒排骨豉椒排骨 chǐjiāo páigǔ paai4
d black beans and
gwat1
chili pepper
ho4 jip6
Steamed frog héyè zhēng zing1
荷葉蒸田雞荷叶蒸田鸡
legs on lotus leaf tiánjī tin4
gai1
haam4
Steamed ground xiándàn daan2
pork with salted 鹹蛋蒸肉餅咸蛋蒸肉饼 zhēng zing1
duck egg ròubǐng juk6
beng2
Blanched
jau4
vegetables 油菜油菜 yóucài
coi3
with oyster sauce
Stir-fried hairy daai6
gourd with dried ji4
shrimp 大姨媽嫁女大姨妈嫁女 dàyímā jiànǚ maa1
and cellophane gaa3
noodles neoi5
Stir-fried water ziu1 si1

spinach with 椒絲腐乳通椒丝腐乳通 jiāosī fǔrǔ fu6 jyu5
shredded chili and 菜菜 tōngcài tung1
fermented tofu coi3
DEEP FRIED DISHES
There are a small number of deep-fried dishes in Cantonese cuisine, which can often be found
as street food. They have been extensively documented in colonial Hong Kong records of the
19th and 20th centuries. A few are synonymous with Cantonese breakfast and lunch,[5] even
though these are also part of other cuisines.
English Image Pinyin Jyutping
Chinese Chinese
Zaa Leung 炸兩炸两 zháliǎng zaa3 loeng5
Yau Zaa jau4 zaa3

油炸鬼油炸鬼 yóuzháguǐ
Gwai gwai2
Dace fish ling4 jyu4

鯪魚球鲮鱼球 língyúqiú
balls kau4
SLOW-COOKED SOUP
Slow-cooked soup, or lou fo tong (simplified Chinese: 老火汤; traditional

Chinese: 老火湯; pinyin: lǎohuǒ tāng; Jyutping: lou5 fo2 tong1) in the Cantonese dialect
(literally meaning old fire-cooked soup) is usually a clear broth prepared by simmering meat and
other ingredients over a low heat for several hours. Chinese herbs are often used as ingredients.
Soup chain stores or delivery outlets in Cantonese-dominated cities such as Hong Kong serve
this dish due to the long preparation time of slow-cooked soup.
Jyutpin
English Traditional Chinese Simplified Chinese Pinyin
g
ngan4
Snow fungus soup 銀耳湯银耳汤 yín'ěr tāng ji5
tong1
naam4
baak1
nánběixìn hang6
Spare ribs soup 南北杏西洋菜豬骨南北杏西洋菜猪骨 g sai1
with watercressand aprico xīyángcài joeng4
t kernels 湯汤 zhūgǔ coi3
tāng zyu1
gwat1
tong1
hoi2
hǎihuáng
Cantonese seafood soup 海皇羹海皇羹 wong4
gēng
gang1
dung1
dōngguā
Winter melon soup 冬瓜湯冬瓜汤 gwaa1
tāng
tong1
SEAFOOD
Seafood tanks
Due to Guangdong's location on the southern coast of China, fresh seafood is prominent in
Cantonese cuisine, and many Cantonese restaurants keep aquariums or seafood tanks on the
premises. In Cantonese cuisine, as in cuisines from other parts of Asia, if seafood has a
repugnant odour strong spices are added; the freshest seafood is odourless and, in Cantonese
culinary arts, is best cooked by steaming. For instance, in some recipes, only a small amount
of soy sauce, ginger, and spring onion is added to steamed fish. According to Cantonese cuisine,
the light seasoning is used only to bring out the natural sweetness of the seafood. As a rule of
thumb, the spiciness of a dish is usually inversely proportionate to the freshness of the
ingredients.
Chinese Chinese
Steamed fish 蒸魚蒸鱼 zhēngyú zing1 jyu4
Steamed scallops with suànróng syun3 jung4

蒜茸蒸扇貝蒜茸蒸扇贝
ginger and garlic zhēng shànbèi zing1 sin3 bui3
baak6 zoek3
White boiled shrimp 白灼蝦白灼虾 báizhuóxiā
haa1
Lobster with ginger and jiāngcōng goeng1 cung1

薑蔥龍蝦薑葱龙虾
scallions lóngxiā lung4 haa1
Mantis shrimp 攋尿蝦攋尿虾 làniàoxiā laai6 niu6 haa1
Typical ingredients for hotpot aresolenidae (蟶子), crabs (蟹), prawn (蝦), chicken sausage
(雞肉腸仔) and dace fishballs (魚旦)
NOODLE DISHES
Noodles are served either in soup broth or fried. These are available as home-cooked meals,
on dim sum side menus, or as street food at dai pai dongs, where they can be served with a
variety of toppings such as fish balls, beef balls, or fish slices.
Noodle dishes
Simplif
Traditio
ied Jyutpi
English Image nal Pinyin Notes
Chines ng
Chinese
e
wan4
Wonton yúntūnmià Sometimes spelled as
雲吞麵云吞面 tan1
noodles n wanton noodles.
min6
gon1
Beef chow 乾炒牛干炒牛 gānchǎo caau2
fun 河河 niúhé ngau4
ho4
A generic term for

various stir-fried noodle
caau2 dishes. Hong Kong-
Chow mein 炒麵炒面 chǎomiàn
min6 style chow mein is made
from pan-fried thin
crispy noodles.
zuk1
Jook-sing zhúshēng Bamboo log pressed
竹昇麵竹升面 sing1
noodles miàn noodles.
min6
lou1
Lo mein 撈麵捞面 lāomiàn
min6
ngau4
Beefbrisketno niúnǎnmià naam May be served dry or in
牛腩麵牛腩面
odles n 5 soup.
min6
zyu1
Rice noodle zhūchángf Also known as chee
豬腸粉猪肠粉 coeng
roll ěn cheong fun.
4 fan2
ho4
Rice noodles 河粉河粉 héfěn Also known as hor-fun.
fan2
Also known as rat

noodles
ngan4
Silver needle yínzhēnfě (Chinese:老鼠粉; pinyi
銀針粉银针粉 zam1
noodles n n: lǎoshǔ
fan2
fěn; Jyutping:lou5 syu2
fan2).
ji1 Also known as e-fu

Yi mein 伊麵伊面 yīmiàn
min6 noodles.
Siu mei
A roasted pig and char siu
Siu mei (simplified Chinese: 烧味; traditional Chinese: 燒味; pinyin: shāo wèi;Jyutping: siu1
mei6) is essentially the Chinese rotisserie style of cooking. Unlike most other Cantonese dishes,
siu mei consists of meat only, with no vegetables.
Siu mei
Chinese Chinese
Char siu 叉燒叉烧 chāshāo caa1 siu1
Roast duck 燒鴨烧鸭 shāoyā siu1 ngaap3
Roast goose 燒鵝烧鹅 shāo'é siu1 ngo4
Roast pig 燒肉烧肉 shāoròu siu1 juk6
siu1 jyu5
Roastpigeon 燒乳鴿烧乳鸽 shāorǔgē
gaap3
LOU MEI
Lou mei (Chinese: 滷味; pinyin: lǔ wèi; Jyutping: lou5 mei6) is the name given to dishes made
from internal organs, entrailsand other left-over parts of animals. It is widely available in
southern Chinese regions.
Lou mei
English Traditional Chinese Simplified Chinese Pinyin Jyutping
Beef entrails 牛雜牛杂 niú zá ngau4 zaap6
Beef brisket 牛腩牛腩 niú nǎn ngau4 naam5
Chicken scraps 雞雜鸡杂 jī zá gai1 zaap6
Duck gizzard 鴨腎鸭肾 yā shèn ngaap3 san5
Pig's tongue 豬脷猪脷 zhū lì zyu1 lei6
Siu laap[edit]
Cantonese siu mei (烧腊) food stall in Hong Kong
All Cantonese-style cooked meats, including siu mei, lou mei and preserved meat can be
classified as siu laap (simplified Chinese: 烧腊; traditional Chinese: 燒臘;pinyin: shāo
là; Jyutping: siu1 laap6). Siu laap also includes dishes such as:
Meats
Traditi Simplif
onal ied Pinyi Jyutpi
English Image Notes
Chines Chines n ng
e e
Also known as white chopped
chicken (simplified
White baak6 Chinese: 白斩鸡; traditional
báiqi
cut 白切雞白切鸡 cit3
èjī Chinese: 白斬雞; pinyin: báizhǎnjī;J
chicken gai1
yutping: baak6 zaam2 gai1) in some
places.
lou5
Orange 鹵水墨卤水墨 lǔshu seoi2
ǐ
cuttlefish 魚鱼 mòyú
mak6
jyu4
Poached lou5
duck lǔshu seoi2
滷水鴨卤水鸭
inmaster ǐyā ngaap
stock 3
Chicken si6
chǐyó
insoy 豉油雞豉油鸡 jau4
ujī
sauce gai1
A typical dish may consist of offal and half an order of multiple varieties of roasted meat. The
majority of siu laap is white meat.
Dishes
Chinese Chinese
làcháng laap6
Rice with Chinese
臘腸叉燒飯腊肠叉烧饭 chāshāo coeng4 caa1
sausageand char siu
fàn siu1 faan6
Rice with roast shāo'é siu1 ngo4

goose and goose 燒鵝鵝腸飯烧鹅鹅肠饭 écháng ngo4
entrails fàn coeng4
faan6
shāowèi siu1 mei6

Siu mei platter 燒味拼盤烧味拼盘
pīnpán ping6 pun4
shāolà siu1 laap6

Siu lap platter 燒臘拼盤烧腊拼盘
pīnpán ping6 pun4
LITTLE POT RICE
Little pot chicken rice with vegetable and Chinese sausage (腊肠)
Little pot rice (simplified Chinese: 煲仔饭; traditional
Chinese: 煲仔飯; pinyin:bāozǎifàn; Jyutping: bou1 zai2 faan6) are dishes cooked and served in a
flat-bottomed pot (as opposed to a round-bottomed wok). Usually this is
a saucepan orbraising pan (see clay pot cooking). Such dishes are cooked by covering and
steaming, making the rice and ingredients very hot and soft. Usually the ingredients are layered
on top of the rice with little or no mixing in between. Many standard combinations exist.
Chinese Chinese
wo1 daan2
Rice with layered egg wōdàn niúròu
窩蛋牛肉飯窝蛋牛肉饭 ngau4 juk6
and beef fàn
faan6
Rice with minced beef ròubǐng juk6 bing2 bou1

肉餅煲仔飯肉饼煲仔饭
patty bāozǎifàn zai2 faan6
páigǔ paai4 gwat1
Rice with spare ribs 排骨煲仔飯排骨煲仔饭
bāozǎifàn bou1 zai2 faan6
Rice with steamed zhēng jīròu zing1 gai1 juk6

蒸雞肉煲仔飯蒸鸡肉煲仔饭
chicken bāozǎifàn bou1 zai2 faan6
Rice with Chinese

làwèi laap6 mei6 bou1
sausage and preserved 臘味煲仔飯腊味煲仔饭
bāozǎifàn zai2 faan6
meat
BANQUET/DINNER DISHES
A number of dishes are traditionally served in Cantonese restaurants only at dinner times. Dim
sum restaurants stop serving bamboo-basket dishes after the yum cha period (equivalent
to afternoon tea) and begin offering an entirely different menu in the evening. Some dishes are
standard while others are regional. Some are customised for special purposes such as Chinese
marriages or banquets. Salt and pepper dishes are one of the few spicy dishes.
Cantonese banquet / dinner dishes
Chinese Chinese
Crispy fried zaa3 zi2

炸子雞炸子鸡 zházǐjī
chicken gai1
Seafood with hǎixiān hoi2 sin1

海鲜雀巢海鲜雀巢
bird's nest quècháo zoek3 caau4
Roast suckling siu1 jyu5

燒乳猪烧乳猪 shāo rǔzhū
pig zyu1
haa1 jan4
Fried tofu with xiārén chǎo
蝦仁炒豆腐虾仁炒豆腐 caau2 dau6
shrimp dòufǔ
fu6
Roast squab 乳鴿乳鸽 rǔgē jyu5 gap3
Spare ribs with ziu1 jim4

椒鹽骨椒盐骨 jiāoyán gǔ
salt and pepper gwat1
Squid with salt jiāoyán ziu1 jim4

椒鹽魷魚椒盐鱿鱼
and pepper yóuyú jau4 jyu4
Shrimp with salt ziu1 jim4

椒鹽蝦椒盐虾 jiāoyán xiā
and pepper haa1
saang1
shēngchǎo
Sour spare ribs 生炒排骨生炒排骨 caau2 paai4
páigǔ
gwat1
can4 pei4
chénpí
Duck with taro 陳皮芋頭鴨陈皮芋头鸭 wu6 tau4
yùtóuyā
ngaap3
Yeung Chow Yángzhōu Joeng4 zau1

揚州炒飯扬州炒饭
fried rice chǎofàn caau2 faan6
DESSERT
After the evening meal, most Cantonese restaurants offer tong sui (Chinese: 糖水; pinyin: táng
shuǐ; Jyutping: tong4 seoi2; literally: "sugar water"), a sweet soup. Many varieties of tong sui are
also found in other Chinese cuisines. Some desserts are traditional, while others are recent
innovations. The more expensive restaurants usually offer their specialty desserts.
Chinese Chinese
hung4 dau6
Red bean soup 紅豆沙红豆沙 hóngdòushā
saa1
Black sesame
芝麻糊芝麻糊 zhīmahú zi1 maa4 wu4
soup
sai1 mai5
Sai mai lo 西米露西米露 xīmǐlù
lou6
Sweet potato fānshǔ faan1 syu4

番薯糖水番薯糖水
soup tángshuǐ tong4 seoi2
Mung luk6 dau6

綠豆沙绿豆沙 lǜdòushā
bean soup saa1
Dau fu fa 豆腐花豆腐花 dòufǔhuā dau6 fu6 faa1
gwai1 ling4
Guilinggao 龜苓膏龟苓膏 guīlínggāo
gou1
Sweet Chinese
糕點糕点 gāodiǎn gou1 dim2
pastry
Coconut bar 椰汁糕椰汁糕 yēzhīgāo je4 zap1 gou1
Shaved ice 刨冰刨冰 páobīng paau4 bing1
Steamed
燉蛋炖蛋 dùndàn deon6 daan6
eggcustard
Steamed milk
燉奶炖奶 dùnnǎi deon6 naai5
custard
Double skin soeng1 pei4

雙皮奶双皮奶 shuāngpínǎi
milk naai5
DELICACIES
Certain Cantonese delicacies consist of parts taken from rare or endangered animals, which
raises controversy over animal rights and environmental issues. This is often[according to
whom?] due to alleged health benefits of certain animal products. For example, the continued
spreading of the idea that shark cartilage can cure cancer has led to decreased shark populations
although scientific research has found no evidence to support the credibility of shark cartilage as
a cancer cure.
Chinese Chinese
Braised mèn mun6 baau1

燜鮑魚焖鲍鱼
abalone bàoyú jyu4
Jellyfish 海蜇海蜇 hǎizhé hoi2 zit3
Shark fin yúchì jyu4 ci3

魚翅湯鱼翅汤
soup tāng tong1
Sea
海參海参 hǎishēn hoi2 saam1
cucumber
Bird's nest
燕窩燕窝 yànwō jin1 wo1
soup
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75 Reviews
CASUAL DINING
Mint Lounge - Hotel Arif Castle
Hotel Arif Castles, Hazratganj
3.3
140 votes
Hotel Arif Castle, 4, Rana Pratap Marg, Hazratganj, Lucknow
Menu
55 Reviews
QUICK BITES
The Table
Hazratganj
3.0
15 votes
Ganpati House, Madan Mohan Malviya Marg, Near Krishi Bhawan, Hazratganj, Lucknow
CUISINES:Chinese, North Indian
HOURS:10:30 AM to 11 PM
Menu
12 Reviews
CASUAL DINING
Royal Cafe
Gomti Nagar
3.4
116 votes
1/50, Viram Khand, Near Patrakarpuram Chauraha, Gomti Nagar, Lucknow

Stinky tofu
Stinky tofu
Place of origin Taiwan
Main ingredients tofu
Cookbook: Stinky tofu Media: Stinky tofu
Stinky tofu
Chinese 臭豆腐
Literal meaning stinky tofu
Stinky tofu, or chòu dòufu (臭豆腐), is a form of fermented tofu that has a strong odor. It is
usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather
than in restaurants.
Production
Unlike cheese, stinky tofu fermentation does not have a fixed formula forstarter bacteria; wide
regional and individual variations exist in manufacturing and preparation.
The traditional method of producing stinky tofu is to prepare a brine made from fermented milk,
vegetables, and meat; the brine can also include driedshrimp, amaranth greens, mustard
greens, bamboo shoots, and Chinese herbs.[1] The brine fermentation can take as long as several
months.
Modern factories often use quicker methods to mass-produce stinky tofu. Fresh tofu is marinated
in prepared brine for only a day or two, especially for fried or boiled cooking purposes.[2] The
process only adds odor to the marinated tofu instead of letting it ferment completely.
Preparation
Sichuan-style (mǎ là) stinky tofu.
Stinky tofu can be eaten cold, steamed, stewed, or, most commonly, deep-fried, and it is often
accompanied by chili sauce. The color varies from the golden, friedZhejiang-style to the black,
typical of Hunan-style stinky tofu.[1]
From a distance, the odor of stinky tofu is said to resemble that of rotten garbage,
manure[citation needed] or smelly feet. Some people have compared it to the taste ofblue
cheese,[3] while others have compared it to rotten meat. It is said that the more it smells, the
"better" its flavor.[1]
History
According to folk stories, stinky tofu was invented by a person named Wang Zhi-He (王致和)
during the Qing dynasty. However, there are different variations of the story.
Soft stinky tofu
After failing the imperial examination, Wang Zhi-He stayed in Beijing and relied on selling tofu
to make a living. One day, having a huge quantity of unsold tofu on his hands, he cut the tofu
into small cubes and put them into an earthen jar. After several days, he opened up the jar and
found out that the tofu had turned greenish and become extremely smelly. He tasted the “stinky
greenish tofu” and found that it was surprisingly delicious. So he decided to sell that “stinky
greenish tofu” as a commodity in his store.[4]
Dried stinky tofu
During the Kangxi period, Wang Zhi-He was a tofu seller as well as a pig feeder. One day he
was making dried tofu with an earthen jar. After he put all the seasonings in the jar, he was
distracted by the pigs and forgot to put on the lid, and so the white paint on the wall kept falling
into the jar. A while later, after Wang Zhi-He had settled down all the pigs, the dried tofu had
already turned into dried stinky tofu.
Around the world
China
Stinky tofu is made and consumed in different ways in various areas of China. For example, the
types of dried stinky tofu made in Changsha and Shaoxing are made using different methods, and
the resulting flavors are very different. Huo Gong Dian (a stinky tofu shop in Changsha) makes
the tofu with yellow soybeans marinated in seasoning. The stinky tofu sold inTianjin is made
mostly in the Nanjing style, with a mild aroma. In Shanghai, stinky tofu is fried and sold on the
street, typically served with a spicy or sweet sauce. It is also served as a condiment to Congee,
often as a part of a regular breakfast meal. In Chongqing, stinky tofu on the street is usually fried
and dipped in a mixture of, typically, coriander(cilantro) leaves, scallions, chili powder, Sichuan
pepper and oil. Stinky tofu is also sometimes dipped in Sichuan spicy hot pot.
In Anhui, the deliciousness of stinky tofu depends mainly on its spiciness. The spicier it is, the
more it suits the local favor.[5]
Hong Kong
In Hong Kong, stinky tofu is a street food. It is deep-fried fresh at hawkers' stalls and at dai pai
dongs and sold by the bag. Hong Kong-style stinky tofu is traditionally eaten with hoisin sauce.
Unlike the diversity of stinky tofu in Taiwan, in Hong Kong it is usually deep-fried. Rather than
eating deep-fried stinky tofu with pickled vegetables, Hongkongers usually enjoy deep-fried
stinky tofu with sweet sauce and chili sauce.
Taiwan
A stinky tofu stall in Keelung, Taiwan
Stinky tofu is usually served deep-fried (often served drizzled with sauce and topped with sour
pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood,
pickled mustard greens, and pork intestines).
Deep-fried stinky tofu
Deep fried stinky tofu is a common dish in both Taiwanese night markets and restaurants. Before
the 1990s, hawkers even wandered around the street and peddled deep-fried stinky tofu. In
Taiwan, people usually eat the deep-fried stinky tofu (often sold from carts) with the local sweet-
and-sour pickled cabbage, rumored to relieve the greasiness.
Spicy stinky tofu
Spicy stinky tofu is a new cooking method for stinky tofu in Taiwan. Because of the prevalence
of spicy hot pot, Taiwanese people came up with a new idea of forming a rich-flavored spicy hot
pot soup base by using stinky tofu, duck blood and Chinese sauerkraut as ingredients. This
innovative cooking method of stinky tofu is now popular in Taiwanese culture.
Soft Stinky tofu
Soft Stinky tofu is commonly used as a condiment for rice, bread, congee or noodles. It can also
be used as a seasoning for cooking.
Barbecued stinky tofu

Barbecued stinky tofu is a popular stinky tofu variety believed to be from Taipei's Shenkeng
District, and is served in many of Taiwan's night markets. Cubes of stinky tofu are speared on a
bamboo skewer are roasted over charcoal with roasted meat sauce. Because of the huge amount
of seasonings, the unpleasant odor of barbecued stinky tofu is comparatively weaker. Therefore,
barbecued stinky tofu is always recommended for people trying stinky tofu for the first time.
Chinese sausage
Dried Chinese sausages
Alternative names lap cheong, lap chong
Course Sausage
Place of origin China
Main ingredients fresh pork or liver
Cookbook: Dried Chinese sausages Media:

Chinese sausage
preserved sausage
Traditional Chinese 臘腸
Simplified Chinese 腊肠
Literal meaning preserved sausage
liver sausage
Traditional Chinese 膶腸
Simplified Chinese 膶肠
Literal meaning liver sausage
Vietnamese name
Vietnamese lạp xưởng
Chinese sausage is a generic term referring to the many different types ofsausages originating
in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap
cheong (or lap chong) (traditional Chinese: 臘腸; simplified Chinese: 腊肠).
Varieties[edit]
There is a choice of fatty or lean sausages. There are different kinds ranging from those made
using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a
sausage made with liver will be darker in color than one made without liver. Recently, there have
even been countries producing chicken Chinese sausages. Traditionally they are classified into
two main types. It is sometimes rolled and steamed in dim sum.
Chinese sausages drying
Lap cheong (Cantonese) or là cháng (Mandarin) (臘腸/腊肠) is a dried, hard sausage usually
made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned
with rose water, rice wine andsoy sauce.[1]
Yun chang (膶腸) is made using duck liver.
Xiang chang (香腸 - xiāng cháng) is a fresh and plump sausage consisting of coarsely chopped
pieces of pork and un-rendered pork fat. The sausage is rather sweet in taste.
Nuomi chang (糯米腸 - nuò mǐ cháng) is a white-colored sausage consisting ofglutinous rice and
flavoring stuffed into a casing and then steamed or boiled until cooked. The nuomi chang of
some Chinese cultures have blood as a binding agent similar to Korean sundae[citation needed].
Xue chang (血腸 - xuě cháng) are Chinese sausages that have blood as the primary
ingredient. Bairouxue chang (白肉血腸 - bái ròu xuě cháng ) is a type of sausage popular
in northeast China that includes chopped meat in the blood mixture.
Regional[edit]
Short Cantonese dried sausages
Southern China and Hong Kong[edit]
Chinese sausage is used as an ingredient in quite a number of dishes in thesouthern

Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, and Hunan, and also Hong Kong.
Sichuan sausage also contains red chili powder, Sichuan pepper powder, and Pixian bean sauce,
to characterise the sausage with a special flavour. Two common examples of such dishes
include fried rice and lo mai gai. The traditional unpackaged forms are usually found in street
markets or wet markets.
Wing Wah is a famous Hong Kong company that produces Chinese sausages.
Northern China[edit]
Smoked sausages from Harbin
In northeast China, especially Heilongjiang's largest city Harbin, a popular regional specialty is
smoked savory hóng cháng (红肠，red sausage) similar to Lithuanian and German sausages and
mild Russian sausages with more "European" flavours than other Chinese sausages. It was first
manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin
Sausage Factory, located in Harbin's Daoli District.[2] Harbin-style sausage subsequently
became popular in China, especially in northern regions.[3] A sweeter dried version similar to
southern Chinese sausages is also produced.
Vietnam[edit]
In Vietnamese, Chinese sausage is called lạp xưởng or lạp xường. It has been incorporated into a
variety of dishes from simple omelets to more complex main courses. Due to the salty taste of
the sausages, they are used in moderation with other ingredients to balance the flavor. The
sausages are made from pork (lạp xưởng heo) or chicken (lạp xưởng gà), the latter of which
yields a leaner taste.
Myanmar[edit]
In Burmese, the sausage is called either kyet u gyaung (chicken

sausage; ကကကကကကကကကကကကက) or wet u gyaung (pork sausage; ကကကကကကကကကကကက). The
sausages made in Myanmar are more meaty and compact compared to those in Singapore or
China. They are usually used in fried rice and along with fried vegetables, mostly cabbage.
Philippines[edit]
Chinese Sausage Chow Pao with Egg (Chowking)[1].
In the Philippines, Chinese sausage is more popularly known as tsorisong

Macau(Spanish: chorizo de Macao), with the Spanish-influenced one called tsorisong
Bilbao (chorizo de Bilbao). It is used in Chinese-derived dishes such as pancitCantón and Siopao
Bola-bola, among others.
Singapore[edit]
Singapore produces innovative Chinese sausages that are healthier than the traditional variety.
Examples include low-fat, low-sodium, and high-fibre Chinese sausages.[4][5]
Taiwan[edit]
Taiwan also produces a similar form of sausage; however, they are rarely dried in the manner of
Cantonese sausages. The fat and meat may be emulsified, and a larger amount of sugar may be
used, yielding a sweeter taste. These sausages are usually produced by local butchers and sold at
markets or made directly at home. This variant of Chinese sausage is known
as xiangchang (香腸) in Mandarin Chinese, literally meaning fragrant sausage.
Thailand[edit]
Yam kun chiang, a Thai salad made with la chang
In Thai, the Chinese sausage la chang is called gun chiang (Thai: กุนเชียง) after its name in
the Teochew dialect (kwan chiang in Teochew), the dominant Chinese language within the Thai
Chinese community. It is used in several Chinese dishes by the sizeable Thai Chinese
community, and also in some Thai dishes such asyam kun chiang, a Thai salad made with this
sausage. There is also Chinese sausage made with snakehead fish (pla chon; Thai: ปลาช่อน).
Outside Asia[edit]
Chinese sausages are generally available in Asian supermarkets outside Asia, mostly in a
vacuum-packaged form, although some Chinese groceries sell the unpackaged varieties as well.
These tend to be made locally; for example, many of the Chinese sausages sold in Canadaare
produced by a number of manufacturers based in Vancouver and Toronto. Lap cheong is also a
very popular sausage in Hawaii due to large numbers of Chinese in Hawaii who have
incorporated it into local cuisine
Chinese[edit]
See also: List of Chinese soups
A bowl of wonton noodle soup
There are several basic traditional soup stocks in Chinese cuisine:[1]
Chicken (T: 雞湯, S: 鸡汤): The basic broth used in creating most Chinese soups. The basic
broth is sometimes fortified with liquorice root, wolfberry, and other Chinese herbs.
Pork broth (T: 瘦肉湯, S: 瘦肉汤): Lean pork is used most often as the soup base for long-
simmered Chinese soups, called 老火湯 in Cantonese. This soup base is often simmered over
low heat for several hours with other roots, dried herbs, vegetables, and edible fungi like shiitake
mushroom, white fungus, orwood ear.[2] The Cantonese are especially known for their long-
simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to
enhance health-benefiting functions of the soup.
White broth (T: 白湯, S: 白汤): Made from lightly blanched pork bones that have been
vigorously boiled for several hours, creating a white milky broth. This broth has a rich
mouthfeel, and is often used in ramen soups.
Fish broth (T: 魚湯, S: 鱼汤): Made from fish that have been fried and boiled for several hours,
creating a white milky broth. This broth has a rich feel, and sweet umami taste.
Coarse broth (T: 毛湯, S: 毛汤): A broth made using the bones, meat offcuts, or skin of either
pork, duck, or chicken. A commonly broth used for simple flavouring of common dishes.
Refined broth/stocks:
Superior broth (T: 上湯, S: 上汤): A dark tan broth made from Jinhua ham, pork, and chicken
that has been slowly simmered to finish. This rich and umami broth is used in the creation of
many expensive soups such as shark fin soup or wonton soup.
Clarified broth (T: 吊湯, S: 吊汤): A filtered white broth made through vigorous boiling of
bones and chicken that has been clarified using pureed or finely minced chicken breast meat.
Repeating the clarification and infusion process with more minced chicken produces a double
clarified broth (T: 雙吊湯, S: 双吊汤). The white broth can also be clarifed using egg white or
blood but taste will not be optimal.[3] Used in the Sichuan dish, Kaishui baicai (開水白菜, lit.
Cabbage in boiled water).[4]
Ingredients used in making Chinese stocks can be recooked again to produce a thinner broth with
less intense flavours, known as ertang (二湯, Pinyin:èr tāng, lit. second soup).

Chinese Cuisins

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Chinese Cuisins

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A RESEARCH PROJECT

Submitted in partial fulfillment of the requirement of National Council for

UNDER THE GUIDANCE OF

INSTITUTE OF HOTEL MANAGEMENT, LUCKNOW

5. Data Analysis & Interpretation

6. Conclusion & Recommendations

 To study the role of Chinese Cuisine in Promoting Tourism in Lucknow.

 To develop a SWOT profile of Chinese Cuisine.

 To explore the historical significance of Chinese Cuisine in the context of Tourism

 To appraise the leading outlets serving Chinese Cuisine in Lucknow.

 To find the Overview of Chinese food.

 To find the Cuisine of Chinese food.

 To find the Food of Chinese food.

 To find the Dishes of Chinese food.

 To find the Dining of Chinese food.

 To find the Receipes of Chinese food.

 To find the Food Style of Chinese food.

1. Non-availability of appropriate books regarding the subject.

2. Contradictory statements regarding Chinese food food indifferent books.

3. Lack of opportunities to solve queries regarding Chinese food Food.

Chao fan or Chinese fried rice

This article is part of the series

Ingredients and types of food[show]

Preparation and cooking[show]

Mythology and folklore[show]

Music and performing arts[show]

HISTORY OF CHINESE CUISINE

The philosopher and writer Lin Yutang was more relaxed:

Northern and southern cuisine

 Beijing cuisine  Huaiyang  Chiuchow  Guizhou

Eventually, four of these branches were recognized as distinct Chinese schools

Early dynastic times

Southern and Northern dynasties

A page of Lu Yu's Classic of Tea

Percent of grain handed over

In Beijing in the 1990s, a Communist-style cuisine, which is also called Cultural

Traditional Chinese 東甜, 南鹹, 西酸, 北辣 [79]

Simplified Chinese 东甜, 南咸, 西酸, 北辣

Pinyin Dōng tián, nán xián, xī suān, běi là.

Jyutping Dung1 tim4, naam4 haam4, sai1 syun1, bak1 laat6*2.

Traditional Chinese 食在廣州，穿在蘇州，玩在杭州，死在柳州

Simplified Chinese 食在广州，穿在苏州，玩在杭州，死在柳州[80]

Eat in Guangzhou, clothe in Suzhou, play in Hangzhou, die

The "Eight Culinary Cuisines" of

3.6Herbs and seasonings

8Chinese cuisine in other parts of the world

10Relation to Chinese art

11Relation to Chinese philosophy

This section does not cite any sources. Please

Main article: History of Chinese cuisine

See also: List of sources of Chinese culinary history

A chef slicing Peking duck[3]

Main article: Chinese regional cuisine

Main article: Chinese noodles

Herbs and seasonings[edit]

Main article: Chinese desserts

See also: List of Chinese desserts

Main article: Chinese soup

See also: List of Chinese soups

Main article: Chinese pickles

Main article: Chinese tea

Main article: Chinese alcoholic beverages

Main article: Chinese herb tea

Hoisin sauce 海鮮醬海鲜酱 hǎixiānjiàng hoi2 sin1 zoeng3

Oyster sauce 蠔油蚝油 háoyóu hou4 jau4

Shrimp paste 鹹蝦醬咸虾酱 xiánxiājiàng haam4 haa1 zoeng3

Red vinegar 浙醋浙醋 zhècù zit3 cou3

Master stock 滷水卤水 lǔshuǐ lou5 seoi2

Char siu sauce 叉燒醬叉烧酱 chāshāojiàng caa1 siu1 zoeng3

Chu hau paste 柱侯醬柱侯酱 zhùhóujiàng cyu5 hau4 zoeng3

Dried shrimp 蝦乾虾干 xiāgān haa1

Zaa Leung 炸兩炸两 zháliǎng zaa3 loeng5

Steamed fish 蒸魚蒸鱼 zhēngyú zing1 jyu4

Mantis shrimp 攋尿蝦攋尿虾 làniàoxiā laai6 niu6 haa1

Char siu 叉燒叉烧 chāshāo caa1 siu1

Roast duck 燒鴨烧鸭 shāoyā siu1 ngaap3

Roast goose 燒鵝烧鹅 shāo'é siu1 ngo4

Roast pig 燒肉烧肉 shāoròu siu1 juk6