GUIDED BY- CHEF ANUPAM KUMAR

ABOUT CHINA • Its comes under East Asian cuisine (ORIENTAL CUISINE)• Capital-Beijing(39°55′N116°23′W)• Official language-Chinese.• Currency-Yuan(¥).• Chinese Cuisine are famous for Noodles and Rice.• No sequence course of MENU.• Use Chopstick during Meal.

ASIAN CUISINE IS DIVIDED IN FIVE PARTS

• EAST ASIAN CUISINE- China,Japan,Koria• SOUTH EAST ASIAN CUISINE- Thailand, Indonesia, malaysia,

Singpore, Combodia, Vietnam etc

• SOUTH ASIAN CUISINE- India, Srilanka, pakistan, Barma, Tibet, Bhutan Etc

• CENTRAL ASIAN CUISINE- Afghanistan, Iran, Armania, cyprus Etc

• MIDDLE EASTERN CUISINE- Saudi Arab, Turky, Jordan, Lebanon Etc

CHINESE CUISINEFour styles of cooking

• Peeking in norther china.• Canton in southern china.• Shangai in eastern china. • Szechwan in western china.

NOODLES WITH CHOPSTICK

• Wok

• Chinese broom

• Chinese clever

• Dim sim basket

• Earthern ware cooking pot

• Steamers

• Metal spatula

• Chinese spoon

• Stainers , Etc..

CHINESE EQUIPMENT

• Gailan

• Napa cabbage

• Bok choy

• Tofu

• Noodles

• Soya sauce

• Salted black beans

• Xo sauce

• Conpoy

• Agar agar , Etc..

CHINESE INGREDIENT

• Dim sums

• Hot and sour soup

• Wonton soup

• Spring roll

• Sweet & sour pork

• Hakka noodles

• Dates pan cakes

• Toffee banana

• Prown ball soup

• Sweet corn soup , Etc..

SPECIALITY DISHES