CHINESE CUISINE

Introduction
As one travels around the world today, one cannot help being impressed by the extent to which Chinese food
and cooking has been established in-almost every corner of the earth. The popularisation of Chinese cuisine lies
in the unique traditions and techniques of Chinese cooking, and in the inherent appeal of Chinese food and
flavours ‗to the palate, and also Chinese food can be extremely economical as well as being highly nutritious,
because, most ingredients are cut into small pieces, then quickly cooked so as to retain their natural goodness.

Chinese culinary' art has gone through thousands of years of refinement and development, but the Chinese
unique way of cooking and preparing food, remains basically unchanged. Archaeological finds of the Bronze
Age (around 1850 BC) indicate that the Chinese had utensils such as bronze Cleavers for cutting up foods into
small pieces and cooking them in animal fat, using a bronze pot not dissimilar to the modern wok. There is data
to prove that as long ago as the ZHOU dynasty (12 C BC) the Chinese used Soya sauce, vinegar, rice wine, fruit
jam and spices as seasoning for their cooking and that elaborate and complicated cooking methods were already
being employed.
By the time of China's greatest sage CONFUCIUS (551 - 479 BC) who was an acknowledged gourmet recorded
that the importance of heat application and blending of different flavours were emphasized in Chinese cooking;
and the uses of high, moderate or low heat, the blending of sour, piquant, salty, bitter or sweet flavours were all
given their correct application in order to achieve a harmonious whole. This theory of harmony is one of the
main characteristics of Chinese cuisine to this day.
Today, Chinese cuisine is generally considered along, with the French as one of the two greatest cuisines. It is
simple, highly adaptable to the taste of the other countries and best of all it can be prepared by anyone,
possessed of a little patience. Tai See Foo - or Master Chef is a much-disciplined man, nowhere is the Tai See
Foo in such importance as in China, where, in relation to the Chinese philosophy of life, his profession over the
centuries has been looked upon with the greatest respect in the community.
The Chinese value food highly and rarely wastes any, many recipes require the use of leftovers and cooking
ahead is standard practice. The basic flavours are six – Sweet, Sour, Bitter, Spicy (sharp) Pungent and Salty.
Their distribution, proportion and use must be controlled for proper blending. Meat has always been a major
item in Chinese diet; however the meat ration per person was small. Efficient utilisation, proper colour
arrangements and palatability often required highly imaginative combinations. Often the meat could only be
flavouring for a dish rather than the main ingredient. China‘s economy has seldom been able to afford such
animals as the cow and the lamb, inadequate pastureland for cattle has made raising these animals difficult.
Pork is therefore China‘s most common meat. In the north, mutton is commonly used, particularly by the
Chinese Muslims. Many Chinese Buddhist for religious reasons, will eat only vegetable, the cooking of which
was developed to a high degree. The scientific study of vegetable became a part of Taoism and its devotees
devised a highly nutritional vegetarian diet, an art so refined that their vegetarian dishes resemble meat in taste
as well as in texture.
The elements that contribute to the wide sensual appeal of Chinese food, which make it so acceptable to all
people world over are:
 Chinese meals are communal meals and communal dishes served on the table are of necessity, bigger and
fuller than the average dishes, they are therefore bound to create a greater visual impact and are more
sumptuous in appearance. The exoticism of size and variety is further enhanced by the Chinese use of heat
as an integral part of flavour - the use of heat to induce, ignite, and set ablaze all the latent desires in our
appetites. Hence in a well-served Chinese meal, the time-lapse between the food leaving the hot pan and its
arrival on the table is measured not in minutes but in seconds.
 Chinese dinner is a multi-dish or multi-course meal.

 The frequent and deliberate exploitation of changing textures both the harmony and contrast of textures are
exploited.
 The bulk intake of rice produces the ultimate physical satisfaction in eating along with several soups.
 The use of soya beans and their by-products - soya sauce, soya paste, soya-cheese, soya bean curd, etc. are
able to seduce our palate and taste buds.
The basic purpose of cooking is primarily to render food edible, and secondly to render it more enjoyable to eat.
To achieve these purposes two methods are generally employed, heating and flavouring.

Heating: Take the heating of food, which is basically capable of only a limited number of variations such as
heating by air, baking, roasting, heating by fire or radiation, grilling, barbequing, heating through the medium of
water or by oil or heating by conduction. By combining the different methods, by varying the pace of heating

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(Fire - Power), by varying the speed or lengthiness (time) of treatment by varying the stability of mobility (stir
frying) of food while being heated the Chinese have developed some forty different accepted heating methods,
each with its well defined and established terms of reference and conception.

Flavouring: In the case of flavouring the Chinese have developed and advanced even farther than in heating
(cooking). This is due to the normal Chinese practice of cross cooking different types of food which results of
large scale cross blending of flavours. Although not all Chinese dishes are mixed dishes - some consists of only
one ingredient cooked in the simplest way. The seasoning materials and sauces are often applied at the last stage
of cooking. The flavouring of Chinese cooking is achieved through a multi layer process i.e. Through the use of
-supplementary ingredients for cross cooking to provide variety and difference in texture and material, the use
of flavouring ingredients, seasonings and sauces to further enhance the taste and flavour and finally through the
serving of table condiments to provide the individual diners with the opportunity to do their own personal
"touch-ups" before consumption.
In order to reduce confusion, it is normal practice in Chinese kitchens to divide the job of cooking into two
clear stages: Preparation and actual cooking. The task of preparation and the task of cooking are usually
carried out by two different persons. The preparations and portioning of the principal and supplementary
ingredients are usually carried out by the assistant cook, while the chef attends to the firing (control of the
heating) and all the work over the stove including flavouring and the application of all the sauces and
seasonings.

The Main Characteristic of Chinese Cuisine:

Actually, Chinese cooking is often simple, even for beginners provided you follow a few firm rules. The first
thing to remember is that preparation and cooking are separate procedures; all preliminaries must be completed
before actual cooking begins. Chinese foods must often be cooked quickly and at very high temperatures.
Chinese use oil in their cooking - usually vegetable oil. With this oil one can get the high temperatures needed
to seal in the flavour and original colour of the foods and also to preserve the all important crispness and
vitamins of vegetables. They do not use butter and many other dairy products either vegetables rather than meat
predominate. Soups play various parts in the symphony of a well composed meal - not only is there one as a
light appetizer but clear soups are often used between courses as palate cleansers. Richer soups like velvet corn,
may however be served as a separate course.
There exists a certain 'uniqueness' that distinguishes Chinese cooking from other food cultures. There is the
Chinese division when preparing and serving food between TAN' (grain & other starch food) and 'CAT (meat
and vegetable dishes). Grains in various forms of rice or wheat flours (bread, pancakes, noodles or dumplings),
make up the FAN half of the meal. Vegetables and meat (including poultry, meat and fish) cut up and mixed in
various combinations into individual dishes constitute the CAI half. A balanced meal must have an appropriate
amount of both FAN & CAI. It is combining' various ingredients and the lending of different flavours for the
preparation of CAI that lies the fine art and skill of Chinese cuisine.
The other distinctive feature of Chinese cuisine is the harmonious blending of colours, aromas, flavours, shapes
and textures in one single CAI dish. The principle of blending complimentary or contrasting colours and
flavours is a fundamental one - the different ingredients must not be mixed indiscriminately. The matching of
flavours should follow a set pattern and is controlled and not casual. The cutting of ingredients is another
important element of Chinese cooking in order to achieve the proper effect. Slices are matched with slices,
shreds with shreds, cubes with cubes, chunks with chunks and so on.
This is not only for the sake of appearance but also because ingredients of the same size and shape require about
the same amount of time in cooking. This complexity of interrelated elements of colours, flavours and shapes
in- Chinese cooking is reinforced by yet another feature: TEXTURE. A dish may have just one or several
textures, such as tenderness, crispiness, crunchiness, smoothness and softness. The textures to be avoided are:
sogginess, stringiness and hardness. The selection of different textures in one single dish is an integral part of
blending of flavours and colours. The desired texture or textures in any dish can only be achieved by the right
cooking methods. In all different methods of cooking the correct degree of heat and duration of cooking time
are of vital importance.

Regional Cooking Styles

China is a vast country and as such is exposed to extremes of both geography and climate. This naturally results
in the growth of different agricultural products, so it is of little wonder that cuisines vary from province to
province .Looking at the map of China, it is not difficult to understand why there should be such .a rich variety
of different styles, throughout the land. Even though there is no official classification of various regional
cuisines in China, but it is generally agreed SICHUAN in the west, SHANDONG in the north, CANTON in the
south and JIANGSU in the east represents the four major regional cooking styles of China. In addition, four

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more provinces ZHEJIANG, FUKIEN, ANHUI in the east and HUNAN in the west are usually included in the
role of honour while one talks of the "Big Eight" distinguished schools of cuisine in China.

Northern School
Archaeological evidence shows that in about 5000 BC, the inhabitants of North China had begun to farm, settle
down and make painted pottery, eating and cooking vessels. Some of the most conspicuous traces of early
Chinese culture have been found at sites that lie along the valley of the Yellow River, which is why this area is
sometimes described as the "Cradle of Chinese Civilization‖. Two ancient capitals of LUOYANG and
KEIFENG are both situated just south of the Yellow River in Hunan province ("HU" is the Chinese word for
"river" and 'NAN" means "south"). The noblemen and the imperial families live in such luxury that their chefs
invented and perfected many of the Chinese classic dishes. These recipes were passed down through the
centuries, and were moved to the capital, Peking and beyond.

China‘s North has two very long and distinct seasons (winter and summer) with short transitional periods in
between. Winters are dry and cold, with temperatures often below freezing. Summers provide intense heat and
rain. Its diverse terrain (hills, valleys and rivers) give variety to the region‘s agriculture.

Due to the extremely dichotomous climate, the land‘s produce is hearty: mainstays of wheat and corn,
especially important to the Northern China economy, dominate the northerner‘s dietary needs. Crops are then
manufactured into wheat-flour for use in common cuisine: noodles, stuffed buns, dumplings and steamed bread
are just a few of the wheat products consumed in the provinces of this region. Although little rice is grown in
this region, other hardy plants such as barley, millet, soybeans, cabbage, squash and apples predominately
appear in northern Chinese agriculture and cooking.
In the northern school the staple food is not rice but wheat flour, from which are made many noodle, dishes,
steamed bread and dumplings. Northern food tends to be lighter than that of other provinces. From Peking
(meaning northern capital) and its neighbouring districts come notable dishes prepared with wine stock.
Northern cooking includes pungent sweet and sour dishes and more subtle, delicately seasoned foods. The use
of garlic and spring onions is also characteristic.
Much of the north is bordered by Mongolia where people eat a lot of mutton. Food from Inner Mongolia and
Shantung forms the backbone of northern cuisine.
Now Peking cuisine is quite a different matter, it is not a separate regional school, but rather the combination of
all China's regional style of cooking. Being the capital of China for many centuries Peking (or Beijing as it is
now called) occupies a unique position in the development of Chinese culinary art. Peking cuisine has been
defined by the eminent Chinese gourmet Kenneth Lo as "The crystallization of many inventions and
performance of the generations of imperial chefs of different dynasties winch have ruled in Peking for nearly a
millennium, and the local dishes of the people of Shandon and Hubet which have been in the habit of preparing
together with all the culinary contributions which over the years have established their reputation in the old
capital‖ Peking cooking is in short, the top table of Chinese culinary art. Peking cooking exhibits the greatest
ingenuity and inventiveness.

Notable flavours and dishes—

Beijing is known for jiaozi, the traditional Chinese dumpling, and Peking duck. Jiaozi dumplings are often filled
with pork and vegetables, but variations may include sweet fruits (dates) or chestnuts. Peking duck is a
traditional delicacy perfected during the Qing Dynasty and served to important and wealthy individuals
throughout history. The duck and its skin (a delicacy) are served with Hoisin (Peking) sauce in flat-
bread wrappers. Northern cuisine includes the Henan (north of the river) region. Strikingly unique from other
northern flavours is the Shaolin vegetarian cuisine. Chinese Buddhist belief has for centuries prohibited the
eating of animal flesh, and the monks here have spent an age perfecting the cooking of all types of vegetarian
food. This cuisine is very nutritious and healthy.

The western school

The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a
province known as Sichuan. This area of China came into its own culturally towards the end of the Shang
Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary
traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.
The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this
contributed to this necessity of preparing foods in ways that differ significantly from other regions of China.
Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan
food than spice and sauces rich and strong in flavour.

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Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste
sensations – sweet, sour, pungent, salty and bitter. The balance of these particular elements in any one dish or
regional cuisine can vary, according to need and desire, especially as influenced by climate, culture and food
availability.
In Szechuan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations.
These include a variety of chilli peppers, peppercorns over various types, Sichuan peppers, which are in reality
a type of fruit, not pepper, and produce a numbing effect in addition to their warm flavour. Sichuan peppers,
also called flower pepper and mountain pepper, are a traditional part of the Chinese five spice powder, or at
least of those that are modelled upon the most authentic versions of the spice combinations common to regional
Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include
different types of sugars, such as beet root sugar and cane sugar, as well as local fruits for sweetness. The sour
comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes
to offer the touch of bitterness that complements other flavours. Other spices and flavours include dried orange
peel, garlic, ginger, sesame oil and bean paste. Salt is important to Szechuan cuisine, and the area produces
uniquely flavoured salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines
from China.
Szechuan cuisine is marked by its rich traditional flavours, which stem from a culture of hundreds of years and
are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining
experience made up of adventurous and creative taste sensations.

Specialities
Hunan (south of the river) cuisine: Renowned for its soups, is one of the oldest and richest also noted for its
spicy, pungent and flavourful dishes. Hunanes are especially fond of using chillies, sweet peppers and shallots
in cooking. Sichuan (Szechuan) cuisine: hot, spicy chillies, ma po doufu, hot pot Famous for its heat and
distinct flavours, Sichuan cooking mastered the light cooking techniques of stir-frying, sautéing, and dry-
braising. One of the region‘s most famous recipes is ma po doufu, a spicy bean-curd and vegetable dish cooked
with some of the most powerful chillies in the world. In traditional Chinese medicine and nutrition, hot chilli
peppers are considered helpful in reducing the internal dampness. The humid climate also compels a creativity
and variety in food preservation, including techniques such as picking, salting, drying and smoking. lnland
cooking also makes much use of the fungus called Cloud ear or, Tree ear. Tea smoked duck, Chicken chilly,
Liver Paste Soup, Hot & Sour Soup, Beans A La Szechwan, Dong An Chicken, Fried crab, Soy Braised duck,
sliced Hoi sin Pork, Bean curd, Spiced Turnip etc., are some of the famous dishes of this region.

The Eastern School

The Yangtze, China‘s longest river which traverses the width of China from west to east flows through China's
leading agricultural regions-Sichuan and Hunan (on the upper ) Hubei and Jiangxi (on the middle) Jiangsu and
Zianzgi (on the lower),which contains some of the most fertile land in China. :
Both wheat and rice are grown here, as well as other crops which include — barley, corn, sweet potatoes,
peanuts, and soya beans. Fisheries abound in the multitude of lakes and other tributaries and deep sea fishing
has long been established in the coastal province of Jiangsu and Zhejiang The areas that cover the middle and
lower regions of the Yangtze are traditionally referred to as "Land of Fish and Rice', and is collectively known
as Jiangnan ("JIANG" means "great river' referring to the, Yangtze and 'NAN" referring to the south), and it
boasts a number of distinctive cooking styles.
The Yangtze River delta has its own cooking style known as HYAIYANG with the culinary centre in Shanghai
that is China's largest city which lies on the Yangtze estuary. South East China has always been regarded as the
most culturally developed and economically prosperous region. Both Nanjing in Jiangsu and Hangzhou in
Zhejiang have been China's capital of several dynasties; other culinary centres are to be located in
YANGZHOU (Yangchow), SUZHOU and ZHENJIANG. Yangchow fried rice, chow mien (open fried
noodles), wantons, spring rolls, dumplings and many other Cantonese dim sum dishes have all originated from
here.
South of Zhejiang is the province FUJI AN (FUKIEN) which is sometimes grouped in the Eastern School, but
its cooking style is more influenced by its southern neighbour Canton, so very often Fukien cuisine is included
with Cantonese in the Southern school.
Taken as a whole, Eastern cuisine is rich, decorative and rather on the sweet side; unlike Peking food, garlic is
used sparingly, if at all. The area as a whole is renowned for certain products and dishes: the specially cured
Chinhua ham, with its pinkish red flesh and succulently savoury-sweet taste, the rich dark Chinkiang vinegar
and the amber-coloured Shdaohsing rice wine. Classic dishes include Crisp stir-fried shrimp, Eel cooked in oil,
Yangchow fried rice, Lion's head and fish from the West Lake with a sweet and sour sauce.
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One special cooking technique of the region has been adopted nationally. This is hung- shao the red-braising
method of cooking, whereby the ingredients (mainly meat, poultry and fish) are cooked slowly in an aromatic
mixture of thick dark soy sauce and rice wine. When, at the end of cooking,' the sauce is reduced and spooned
over the main ingredient, the resulting taste is both rich and fragrant.
Shanghai cuisine is the least known outside China. Its oiliness and sweetness are perhaps less appealing to the
Western palate, and because it is decorative, it tends to be labour-intensive. Moreover, it depends largely on
fresh local produce; the famous Shanghai crabs, studded with yellow roe in the autumn, have no counterpart
elsewhere and for the delicate taste of the famous West Lake fish one has to go to Hangchow.
The staple food of this region is rice. The cooks on the coast use more soya sauce and sugar and specialise in
salty and gravy-laden dishes. Fish and shell fish from the many rivers and the neighbouring sea are popular
ingredients. These are gently spiced concoctions of meat, chicken, duck and sea food with, of course lots of
vegetables. Fukien produces the best soy sauce and therefore its cuisine has a good deal of stewing in this sauce
or "red cooking" as it is called because of the colour the sauce imparts. The soups are clear and light. The
Fukienese excels in their soft spring rolls and sea food. Fukien is also famous for its pork and chicken dishes
made with sweet-tasting and fermented rice paste.
Speciality and Popular dishes:

Yangchow fried rice, Chow mien, Spring rolls, Dim sums, White cut pork, lion‘s head (pork meat balls with
cabbage - the alarming name of this dish refers to the pork meat balls which are supposed to resemble the shape
of a lion's head and the cabbage which is supposed to look like its mane), Squirrel fish.

The Southern School

The Pearl River delta, with Canton as a provincial capital of GUANGDONG (KWANGTUNG), is undoubtedly
the home of the most famous of all Chinese cooking styles. Unfortunately the reputation of Cantonese cuisine
has been badly damaged by a so called 'chop suey' food outside China. Authentic Cantonese food has no rival
and has a greater variety of food than any other school because Canton was the first Chinese port open for trade,
therefore foreign influence are particularly stronger in its cooking There are many pig and poultry farms and
fish ponds. High, quality tea is a special product of Fukien, while all along the coast fish and sea food
- crabs, cray fish, shrimps, prawns, scallops, clams - are plentiful. This wealth of ingredients has helped to make
Cantonese cooking the most versatile and varied of Chinese cuisines. Cantonese food is not highly seasoned,
instead a harmonious blending of different flavours is sought in order to bring out the best of the ingredients.
Cantonese cooks are at their most skilful when they stir-fry dishes. Red-braised dishes are an eastern
contribution to the Chinese gastronomy but southern stir-fry dishes reign supreme nationwide. Their 'wok
fragrance’ a term used to describe the aroma so desirable in stir-fry dishes is matchless.
Southern cooking is subtle and the least greasy of all the regional styles. The cooks excel in stir-frying. At its
best, the cuisine tends to be more costly than the others because the cooks use highly concentrated chicken
bouillon as the basis of their soups and general cooking: They like to use nuts and mushrooms in their dishes.
They prepare many varieties of sea food and lots of roasted and grilled pork and poultry. Steamed dishes are
also featured.
Fisheries play a major role in the economy, Guangdong contributes about one fourth of China's fish
catch (over 20% of the fish caught here are fresh water fish). Rice is a dominant food grain; the
other crops are tea, tobacco, peanut, sugarcane and sub tropical fruits such as bananas,
pineapples, oranges, tangerines and lychees.
HAINAN Island is the only truly tropical area of China and produces coconuts, coffee, natural rubber and figs..;
The Southern School consists of three distinct styles of cooking: CANTON, CHAOCHOW. (Sv.atow), and
DONGJIANG (also known as HAKKA), which means 'family of guest', which refers to the immigrants from
North China who settled in the

South during the Song Dynasty after the invasion of Mongols in the 13th Century. So it was the Hakka's who
introduced noodles, wantons and dumplings etc, into the Contonese diet.
There was a mass immigration overseas after the 17th century both by the Cantonese and the Hakka. When
Swanton was opened to foreign trade in 1858, it became a major port for Chinese immigration to South East
Asia, America and Europe. That is why; the first Chinese restaurant to open abroad introduced only Cantonese
cooking to the outside world. Schools of cooking there are two other schools, though not regional in character,
nevertheless should be included here among China's various styles of Schools of Cooking, namely the Moslem
and Vegetarian School.
Specialized and popular dishes:

Dim-sum, Shao-mi, Cantonese roast duck, Sweet & Sour Pork. Pork Goose, Ducks webs in oyster sauce,
Stuffed green peppers, Shark's fin soup, Turtle soup etc. are very famous.
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The Moslem School:

The Chinese Moslem known as "HUI though Chinese speaking are distinguished from the Chinese by their
affiliation with the Sunni branch of Islam. One theory is that they are descendants of the Moslems who settled
in China in the 13 century and adopted the Chinese language and culture.
There are nearly 5 million Hui widely distributed throughout almost every province in China, but their
traditional areas of settlement is in the North-West with heavy concentration in Hunan, Shanki, Hubei and
Shangdong. They form the Chinese Moslem school, together with two other national minorities: the UYGOR
group in XINJIANG (4 million, virtually all Moslems), and about 1.5 million MONGOLS who are traditionally
nomadic, and therefore, like the Moslem, do not eat pork. Their daily diet consists of beef, mutton, milk and
butter, items an average Chinese has no taste for.

The Vegetarian School

Chinese vegetarians are not allowed anything remotely associated with animal including egg and milk. They
obtain their proteins mainly from soya beans and its by-products such as bean curd (tofu), nuts and fungi.
Chinese vegetarian has a long history; its origin can be traced to as far back as around 500 BC, when the
TAOIST SCHOOL of THOUGHT developed the hygienic and nutritional science of fruit and vegetables. Some
centuries later when Buddhism which abhors the killing of any living creature and the eating of flesh in any
form was introduced into China from India, this philosophy was readily grafted into TAOIST school of
Cooking and a new form of vegetarianism was born.
Apart from the extensive use of fresh and dehydrated vegetables the vegetarian chefs have developed a new art
by creating food that has become known as imitation meats. This imitation pork, chicken, fish and prawns and
so on bare an amazing resemblance to their fleshy counterpart in form and texture, though not quite in flavour.

Equipment /Utensils
The Chinese batterie de cuisine consists of very few basic implements unlike the western kitchen. To start with,
only four of the most rudimentary implements are essential to cook Chinese food, i.e. Cleaver, chopping block,
wok and stirrer. The Chinese cooking utensils are ancient designs, they are made-of basic and inexpensive
materials and they have been in continuous use for several thousand years. As for the rest of the cooking
utensils such as sieves, spatula, strainer, casserole, steamers you will find the western version to be less
effective. The other tools which are used in the Chinese kitchen are cooking chopsticks, bamboo steamers,
strainers, Mongolian fire pot ladles, fish slices, wok-brush, wok scoop, bamboo mat, etc."

Cleaver: The Chinese cleaver is an all purpose cook's knife that is used for slicing, shredding, peeling,
pounding, crushing, chopping and even for transporting cut food from the chopping board or to a plate directly
to the wok. At the first site, a Chinese cleaver may appear to be hefty, gleaming ominously sharp but in reality it
is quite light, steady and not at all dangerous to use provided you handle it correctly and with care. Cleavers are
available in a variety of materials and weight. They all have a blade of about 8-9 inches long and 3-4 inches
wide. The heaviest weighing almost a kg called Chopper is really meant for the professionals and is excellent
for chopping bones such as drumsticks, pork spare ribs etc. The smaller and much lighter SLICER with a
thinner and sharper blade is convenient for slicing, meat and vegetables. But most Chinese cooks prefer a
medium weight, dual purpose cleaver known as the CIVIL and MILITARY Knife (wen-wu-dao in Chinese ) .
The lighter front have of the blade is used for slicing, shredding, and scoring etc. and the heavier rear half of the
blade is used for chopping and so on. The back of the blade is used as a pounder and tenderizer and the flat side
is used for crushing and transporting. The end of the handle acts as a pestle for grinding spices.etc,. The blades
of a cleaver should be made of tempered carbon steel with a wooden handle. Stainless steel cleavers with metal
handles may look good but require more frequent sharpening, also the handle gets slippery .therefore they are
less satisfactory for both safety and steadiness. Always keep the cleaver blade sharp and clean. To prevent it
from rusting and getting it stained wipe it dry with cloth or kitchen paper after use. Sharpen it frequently on a
fine grained whet stone. Try to get a whetstone that has two different' grades of surface. Use a rough grain only
if the blade has become blunt and the finer grained surface for a sharp finish to the edge. Lubricate the stone
with vegetable oil or water and then put a damp cloth beneath it for stability. A cleaver of medium weight made
of carbon or stainless steel is ideal for general use.
Chopping Block: The traditional Chinese chopping block is a cross section of a tree trunk. Made of hard wood
they range from about 12.inches in diameter and 2 inches thick, to giant ones up to 20 inches by 6-8 inches .The
ideal size should be about 16 inches in diameter and at least 3-4 inches thick to be of any real use. To prevent it
from splitting, season a new block with a liberal dose of vegetable oil on both sides. Let the wood absorb as
much oil as it will take and sponge the block with salt and water and dry it thoroughly .Never soak the block in
water nor wash it with any detergent - after each use., just scrape it clean with the blade of a cleaver then wipe
the surface with a sponge or cloth wrung out in plain hot water. Always stand the block on its side when not in
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use. Never cut raw ingredients and cooked food on the same surface .Use different block or board for the two
types of food for hygienic reasons .Use one side for chopping only then the other side should remain smooth
enough for pastry making.
Wok: The Chinese cooking utensil known as "WOK" is the POT or PAN the correct translation should be
GOU. The wok was designed with a rounded bottom to fit snugly over a traditional Chinese brazier or oven
which burned wood .charcoal or coal. It conducts and retains heat evenly and because of its shape the food
always returns to the centre of the wok where the heat is most intense that is why it is ideally suited for quick
stir frying .Of course the wok is far more versatile than just a frying pan, it is also ideal for deep frying , its
conical shape requires far less oil than a fiat bottomed deep fryer, and has more depth which means more heat
and more frying surface, which means that more food can be cooked more quickly at one go .Furthermore since
the wok has a large capacity on the upper end as the oil level rises when the raw ingredients are added to it,
there is a little chance for the oil to overflow and catch fire as often is the case with the conventional deep fryer.
Now days a metal collar or ring purchased with the wok adapts it neatly to any gas or electric range. Besides
being a frying pan (deep or shallow) , a wok is also used for braising, steaming, boiling, and even smoking in
other words the whole spectrum of Chinese cooking methods can be executed in one single use utensil.
Basically there are only two different types of wok- the DOUBLE HANDED WOK with two handles on two
opposite sides and the frying pan type SINGLE HANDED WOK .Both types are usually made of light weight
iron or carbonized steel, and the diameter ranges from about 12-18 inches. The single handed wok may appear
to be unsteady and slightly tipped to one side, but in fact it is quite safe and much easier to handle particularly
for quick stir frying since it offers you plenty of leverage of tilting and tossing .the disadvantages of using a
double handed wok is that you need strong wrist and oven gloves to lift it, as the metal handles get very hot
even if they are reinforced with heat resistant plastic or wood. A dome shaped lid would be another useful item
for certain braising and steaming dishes. Wok lids are usually made of light metal such as aluminium with a
wooden or plastic knob on top as a handle. The dome shaped allows the cooking of a whole chicken or duck in
a wok and the natural curve will guide the condensation inside the lid sliding down along the edge rather than
dropping down directly onto the food that is being cooked.
Stirrer: Some wok sets often consist of a pair of stirrers in the shape of a ladle and a spatula, made of iron and
stainless steel; both have a long handle with wooden tip. of the two, the ladle or scooper is more versatile. It is
an indispensable utensil in the professional kitchen, since it is used for adding ingredients and seasonings to the
wok besides being a stirrer and scooper during cooking as well as transferring food from the wok to the serving
dish or bowl. It is also a measure for the cook, as the standard ladle will hold 6 fi oz (180 ml or 2/3 cup) liquid,
slightly smaller than the rice bowl. The spatula or shovel has a rounded end to match the contours of the wok
therefore it can be very useful for scraping and lifting fried food the bottom of the wok such as when cooking a
whole fish etc. Sometimes it is used in conjunction with the ladle for stir frying, rather like when you are mixing
or tossing a salad with a pair of spoon and fork.

Initial Preparations
Cutting Techniques: The cutting of various ingredients into different sizes, thickness and shapes is an important
element in Chinese cuisine .As mentioned earlier, the Chinese always cut their food into small neat pieces
before cooking, partly because of fuel conservation, small pieces of food can be cooked quickly before the
sticks of fire wood burn out and partly because, small pieces of food are easier to be served and eaten with
chopsticks, since knives and carvers have never been used on Chinese tables. The fact that small pieces of food
only require a short time for cooking, thus retain much of the natural flavours and nutritious value is an added
bonus in Chinese cooking ,which must be regarded as an incidental discovery..
When it comes to the actual cooking, the two most important factors are the degree of heat and the duration of
cooking. These two factors are so closely related to each other that it is very difficult to give a precise cooking
time in most recipes, since much depends on the size and condition of the ingredients, and above all, on the type
of the stove and cooking utensils used.

All in all, there are well over 50 different distinct methods of cooking in Chinese cooking. They fall roughly
into the following four categories:-
1. Water Cooking: Boiling, Poaching, and Simmering
2. Oil Cooking: Deep frying, shallow frying, stir frying, braising.
3. Fire Cooking : Roasting, Baking and Barbecuing
4. Steam Cooking: Steaming.

Cooking Methods: The Chinese divide the temperature of heat into "Military" (high or fierce and medium) and
'civil' (low or gentle and weak) And proper control of temperature and cooking time is the key to success.

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  High or fierce heat is usually used for quick cooking for and tender foods. Different kinds of frying,
steaming, instant boiling etc and call for a high heat.
 Medium or moderate heat can be used for quick -braising, steaming, and boiling.
 Low or gentle heat is used for slow cooking allowing the flavours to penetrate through all the
ingredients such as roasting and simmering.
 Weak heat is used for long cooking turning hard ingredients soft. It is used for simmering, braising and
stewing.
Here are some 25 commonly used methods in Chinese cooking .One dish may require one ,two or three
methods each will produce a different effect.

1. CHAO (Stir frying): By far the most common method of Chinese cooking. Practically all vegetables will be
cooked this way. Here a wok is most useful Heat the wok first then add the oil until it smokes add the
ingredients, stir and toss .constantly no more than 2-3 minutes. In other way stir fry the ingredients in a little
hot oil over a very high heat. This method is widely used and has many variations.
 Pure stir frying: the raw ingredients are not marinated nor coated with a batter, they are just stir fried in
hot oil and seasonings are added towards the end of cooking. Most vegetables are cooked in this way.
 Braising stir frying: The main and supplementary ingredients are cooked in this separately at first and
then brought together with the addition of seasoning and stock or a thickening agent (usually of corn
flour mixed with water) and braised very quickly over high heat.
 Twice cooked stir frying: One ingredient has been previously cooked and is here cut into smaller pieces
and stir fried with other ingredients and seasonings.
2. ZHA (Deep fry in hot oil over a high heat) Food is fried in a large quantity of oil over a high or medium
heat. There are different variations of deep frying:
 Neat deep frying: the raw ingredients are not coated with batter or flour.
 Dry deep frying: Raw ingredients are coated with dry flour or breadcrumbs.
 Soft deep frying: Raw ingredients are coated with batter, first and then deep fried for crispness.
3. JIAN (Shallow frying over a moderate heat) Similar to tire western way except that in some cases stock or
water is added at the last minute forming a gravy .A flat bottomed pan is used . a little oil and medium or
low heat .Seasonings are added when food is half done. The pan should be turned from time to time during
cooking so that the heat is evenly distributed.
4. BAO (Rapid frying literally means to explode) It takes an even shorter time Than stir frying using very high
heat .Rapid stir frying is another form of stir frying , the ingredient or ingredients have been deep fried or
rapid boiled first, they are then quickly stir fried over very high heat for a short period of time. Variations in
this method include rapid stir frying in oil rapid stir frying in bean sauce and rapid stir frying with spring
onions,
5. SHAO (Braising literally meaning to burn or in this case to cook) The ingredients are first fried in a little oil
over a moderate heat, then simmered in stock until very little liquid or juice is left. Red meat cooking, in
this widely used method of cooking the meat is cut into small chunks then deep fried or par boiled or
steamed until half done. Seasonings (Soya sauce, wine vinegar sugar etc.) stock or water are added to it ,the
whole thing is brought to a boil and simmered until done.
6. MEN (Stewing), It is very similar to braising except that it usually takes longer over a low heat. Slow
braising- the food must be fried first (light brown) then all the ingredients (seasonings etc.) are put in a
tightly covered pot and simmered over a very low heat slowly like a casserole.
7. DUN (Simmering) In this method of cooking no oil is used at all and the food is cooked over low heat.
Slow cooking, there are two kinds of slow cooking in water. Slow cooking in water is a form of stewing,
slow cooking, out of water involves a double boiling technique. When the pot that contains the food is
immersed in a large pot of boiling water.
8. ZHU (Boiling over moderate heat) Boil the ingredients directly in water over low heat.
9. CHUAN (Rapid or fierce boiling over high heat for a very short period of time) This simple cooking is
often used for making soups Bring the water or stock boil over-high heat add the ingredients and
seasonings, serve as soon as the soup re-boils. No thickening agents added and the vegetables will be crisp
and fresh.
10. ZHENG (Steaming needs no explanation) Traditionally the Chinese use bamboo steamers which sits in the
wok .Another widely used in China not only for cooking .but also for treating raw ingredients before
cooking by other methods , or to keep food warm after they have been cooked.
11. LU Stewing in stock made of Soya sauce five spice powder and sugar over low heat .Soya stewing- a Soya-
gravy is made first the ingredients are stewed in this gravy over a low heat.
12. HUI (Another form of braising) literally means "Assembly Normally a number of ingredients, some
cooked, some semi cooked are blended together for the final stage of cooking in a gravy using a high to
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 moderate heat. A method of cooking a dish that consists of several different ingredients. Stir fry the
ingredients first add stock or water and seasonings, boil over high heat for a short while, then thicken the
gravy before serving. Alternately prepare the gravy first then add the partly cooked ingredients (deep fried
or steamed ), cook over low heat .thicken the gravy and serve.
13. KAO (Roasting which hardly needs explanation), except that in China most kitchens are not equipped with
ovens, therefore most of the roasting is done as barbecuing in a restaurant. The ingredients are first
marinated or treated then either cooked in an oven or over an open fire like barbecuing
14. BAN. Mixing raw food or salad or cold dishes which are mixed together with a dressing. This method does
not actually involve cooking, but simply calls for cutting the raw or cooked ingredients and dressing it with
seasonings.
15. SHAUN. Instant boiling or rinsing thinly sliced ingredients are dipped into boiling water for a second or
two, and then served with a sauce. This cooking method keeps the ingredients fresh and tender.
16. AO- Stewing or braising. Flavour a little hot oil with spring onions and ginger root then stir fries the
ingredients for a short time. Now add the stock or water and seasonings, simmer over a low heat. The food
should be soft and tender.
17. QIAND (Hot salads) Here the raw ingredients are parboiled or blanched first, then dressed with seasonings.
The difference between cold salad and hot salad dressings is as follows:-
 Cold salad dressing- Soya sauce, vinegar, and sesame seed oil.
 Hot salad dressing: Ginger shreds, Sichuan pepper corn, salt, sugar and sesame seed oil.
18. YAN (Pickling) Pickle the food with salt and sugar or with salt and wine .Dishes prepared this way has a
subtle fragrance and is crisp.
19. TA (Pan frying) The ingredients are coated with batter fried in a small amount of oil on both sides over a
low heat until done. The ingredients may be deep fried first, and then finished off by pan frying .Seasonings
and sauce is added towards the end of cooking.
20. TIE-PAN (Sticking frying) This is basically a form of shallow frying, but only one side is fried, the food is
not turned over, so that one side is golden brown and the other side is soft and tender.
21. LIU (sauté) This is a special technique which involves two stages of cooking. First deep fry, quick or rapid
boil steam or boil the ingredients until done, then mix with seasonings to make a sauce.
 Dark brown sauté Pour the sauce over the cooked foods and serve.
 Slippery sauté Stir fry the raw ingredients and pour the sauce over half way through cooking,
stirring constantly until done.
 Soft sauté Steam or boil the ingredients and then, while they are still hot add a thin and delicate sauce.
22. PENG (Quick braising) This is one of the important cooking techniques and is always used with deep
frying. The ingredients are cut into small pieces and deep fried first, then taken out of the oil and a sauce is
added .While the sauce is hot stir fry over high heat and remove the wok from heat and continue stirring for
few more times before serving.
23. JIANG (A soya braising) The difference between soya stewing and soya braising is that the ingredients are
marinated first in the sauce in which it is cooked, with the additional stock and water. The sauce is reduced
or thickened and is served with dish.
24. PA (Braising in sauce) In this method, a little oil is first flavoured with spring onions and or ginger root; the
ingredients are then placed in the wok or pot and simmered until done.
25. SHUN (Smoking) Cooking with heat and smoke from burning materials such as saw dust, tea leaves,
cypress branches, bamboo leaves or granulated sugar.

The Chinese menu

Chinese menu bears no resemblance to western menus which are course wise. The Chinese cooking tradition
makes for a greater harmony of living, an aspect of Chinese cuisine which has often been over looked. There is
a great feeling of togetherness in the way the Chinese eat. They gather around a table and partake all the dishes
which are placed on the table in a communal style. Nobody is served just an individual portion in the western
way. The chop-sticks are used not only as eating implements but also to help others to a choice piece especially
from a particular dish this is usually an expression of respect and affection.
Due to the multi course nature of the Chinese meal, eating and dinning have always been very much a family or
communal event and Chinese food is best eaten this way, for only then can you enjoy a variety of dishes. An
informal Chinese dinner served at home is essentially a buffet style affair, with more hot dishes then cold served
on the table at the same time, to be shared by everyone.
A Chinese meal is served absolutely ready to eat there is neither last minute carving on the table, nor dishing
out separate item such as meat, vegetables, gravy or sauce and no long prelude when you wait for everybody to
be served before you start. At a Chinese meal, as soon as the first dish or course of dishes is placed on the table
the host will raise his glass and say - Gan bei or cheers or bon appettit.

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A SAMPLE MENU
Prawns in garlic sauce Wonton soup
Stir fried pork with leeches Beans Sichuan
Apple toffee
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https://www.chinaeducationaltours.com/guide/culture-chinese-food-festivals.htm

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