GROUP 5:Amit Kumar

Singh(144010)Shubham

Dayal(144100)Virat Yadav(144120)

Food in China

Food in China

• Main food: Grains • Popular food in South China: Rice• Popular food in North China: Wheat• Breakfast: Rice porridge, Chicken noodle

soup • Favourite lunch: Doughnuts, Egg rolls• Best known Chinese food : Cantonese• Main vegetables: Cabbage and tofu

China : Hometown of Tea

History• Tea is the most

common beverage

• History of over 4000 years

Importance• Regarded as

national drink• Hometown of

tea ,techniques of tea production is introduced to the word by China

Types• Green• Black• Oolong • Brick• Scented

Cantonese cuisine

Features• Tender and

slightly sweet taste

• Usage of variety if Sauces

• tender and crispy

• Emphasis is laid on the color and fragrance

Cooking Techniques• stir-frying• frying• stewing• frying in boiling

oil• Cooking with

Chinese pot• braising

Main Ingredients • Herbs and spices• Fermented black

beans• Various dried

items like shrimps and cabbage

• Various oils like scallion oil, and sesame oil

Sichuan cuisine

• Spicy and bold• Lots of Spices like Sichuan pepperFeatures

• stir frying • steaming• braising

Cooking Techniques

• Peanuts• sesame paste • Ginger• Pork and beef are the mostly used• Rabbit meat is more popular in this cuisine

Main Ingredients

Anhui cuisine

Features• native cooking

styles of the Huangshan Mountains region in China

• Use of lots of wild herbs

Cooking Techniques• Braising• Stewing• Frying and stir

frying not used much

Main Ingredients • uses many wild

plants and animals as ingredients

• Less emphasis on sea food

• fresh bamboo and mushroom crops

Shandong cuisine

Features• fresh, salty,

crisp, and tender

• Use of soup in the dishes

• Use onion as seasoning

Cooking Techniques• Braising• Stewing• Frying• Deep fat

frying

Main Ingredients• Array of

Seafood• Maize• Peanuts• Grains• Staple

vegetables• Vinegar

Fujian cuisine

Features• Light but

flavorful• soft • Tender• Emphasis

on umami taste

• Retaining the original flavour

Cooking Techniques• Braising• Stewing• Steaming • Boiling

Main Ingredients • Local fishes• Shellfish • Turtles • Indigenous

edible mushrooms

• Bamboo shoots

• Herbs and spices

Jiangsu Cuisine

Features

• Also known as Su Cuisine

• Soft, but not mushy or falling apart

• Sweeter and stronger taste

• Known for its fresh water produce

Cooking Techniques• Strict selection

of ingredients according to the seasons

• Emphasis on the matching colour and shape of each dish and using

• Soups are used to improve flavour

Main Ingredients • White bait,

white fish and white shrimp

• Herbs and spices

Cuisines• Nanjing• Suzhou• Wuxi

Hunan cuisine• Hot spicy flavour• Fresh aroma• Deep colour• Seasonal Delicacies

Features

• Stewing,• Frying• Pot-roasting• Braising • Smoking

Cooking Techniques

• Mala seasoning • Dried Chilies• Dried or preserved ingredients and condiments• Variety of fresh ingredients

Main Ingredients

• Xiang River• Dongting Lake• Western Hunan

Style

Zhejiang cuisine• Fresh and soft flavour • Has a mellow fragrance• Emphasis on freshness • Salty Dishes

Features

• Stewing • Baking• Steaming

Cooking Techniques

• Bamboo Shoots• Poultry• Freshwater fish, crab and shrimps

Main Ingredients

• Hangzhou• Shaoxing• Ningbo

Style

Thank You…!!!