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1、LectureThreeCulinaryCultureThefeaturesofChineseFoodColor,Aroma,andTasteColorrefersnotonlytothebeautifulcolorofthefood,butalsotothelayoutanddesign.Aromareferstothefragrantandappetizingsmellofthedishesservedonthetablebeforeeating.Tasteisnotonlyassociatedwithtastingthefooditself,butalsow
2、iththeappreciationofseasoningsandtexture.CookingMethodsTimeandtemperatureplayanimportantroleincooking.Theyincludeboiling(煮),stewing(煲/炖),braising(烧/焖/烩),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmering(扒),sautéing(快煎),simmering(煨),smoking(熏),roastingorbarbecu
3、ing(烤),baking(烘),steaming(蒸)andscalding(白灼).SeasoningsTastemainlydependsontheseasonings.Therearemanytastes—salty(salt,soysauce),sweet(sugar,honey),sour(vinegar),pungent(chili,ginger,scallion葱),fragrant(sesameoil香油,coriander香菜,wine),prickled(麻的)(pricklyash花椒)andtangy(monosodiumglutamat
4、eorMSG味精)andbitter(driedtangerine陈皮,bitterapricotkernel苦杏仁).Yin-yangPrincipleEachfoodhasitsowncharacteristicsofyinoryang.Yinfoodsarethin,coolingandlowincalories.Yangfoodsarerich,spicy,warmingandhighincalories.Boilingfoodmakesthemyin;fryingthemmakesthemyang.MedicinalFunctionInChina,peo
5、plecontendthatafoodtonic(食补)ismuchbetterthanamedicineinfortifyingone'shealth.BasedontraditionalChineseherbalmedicinepractice,medicinalcuisinecombinesstrictlyprocessedtraditionalChinesemedicinewithtraditionalculinarymaterialstoproducedeliciousfoodwithhealth-restoringqualities.TheYellow
6、Emperor’sClassicofInternalMedicineCerealssupplymenwithnecessarynutrition,fruitisasubsidiary,meatisanaddedbenefitandvegetablesarenutritionalenrichment.Adiversifieddiethelpsmaintainthefunctionoftheorgans.GuangdongCuisineAstheclimateofGuangdongishot,thesedishesarefresh,tenderandlightlyse
7、asoned.TherawmaterialforGuangdongcuisineisveryrichandincludessnake,leopardcat,andpangolin.ThemostfamoussnakedishisDragonandTigerLockedinBattle.ShandongCuisineShandongdishesareusuallyfresh,tasty,butnotgreasy.Whenmeatorseafoodiscooked,onlysmallamountsofcookingoilandmildspicesareusedsoth
8、atthe
