Chinese food presentation. National cuisine of China. Traditions of Chinese cuisine

Doshchechkin Andrey

I am studying Chinese and am very interested in the culture of the Chinese people. Our cool museum has a whole collection of Chinese chopsticks. They are made from different types of wood. I really wanted to learn how to eat with chopsticks. And then one day my parents and I went to a Chinese restaurant. I liked Chinese food so much that I immediately learned to use chopsticks. I watched Chinese chefs at work for a long time. I wanted to learn more about Chinese food and the rules of its preparation. This is what I dedicated my project work to.

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Chinese cuisine Pupil 4 "b" class Andrey Doshchechkin

Chinese cuisine is one of the most exotic and diverse cuisines in the world. Chinese national cuisine has gained worldwide fame due to its diversity and the firm belief of the best chefs in China that you can eat almost anything, you just need to know how to cook it correctly. In China they say: “There is nothing inedible, there are bad cooks.” Foods that are familiar to us, when carefully prepared, acquire a new taste.

The Chinese cook very quickly, using five cooking methods: steaming and stewing food, frying until half cooked or ready, frying, and less often, boiling. The main taste predominant in this national cuisine is sweet and sour. In China, they practically do not consume dairy products. The recipe for almost all dishes includes a lot herbs(and in a certain set and ratio), most of which are also medicinal. It is not surprising that in ancient times the professions of cook, doctor and pharmacist were usually combined. Chinese cuisine has common feature- this is a combination of seemingly completely different products for preparing national dishes.

The Chinese have breakfast early, mainly with rice water to which other foods are added. Lunch in China is at 12 noon. Most working Chinese eat at nearby cafes and restaurants during their lunch breaks. Dinner in China is also quite early by European standards - before seven o'clock in the evening. First courses familiar to Europe are served at the end of the meal, after cold and hot appetizers.

The most common flour products in Chinese cuisine are donuts, noodles and dumplings. Food on New Year's table has a special meaning. The name of traditional Chinese dumplings is consonant with the word “change”. The Chinese character for "shrimp" sounds similar to human laughter, which is why this dish is considered appropriate for the holiday. Long rice noodles symbolizes longevity, and fish symbolizes abundance.

The main product of China is rice, which is always present on the table.

In the south of the country, rice replaces bread, and in the north, flour products, such as donuts and flatbreads, are consumed along with rice. Rice is cooked without salt and served in bowls, usually with cold and hot appetizers, broths and salted vegetables.

In Northern China, it is often replaced with steamed noodles.

There is an almost reverent attitude towards ducks in China. Chinese ducks are different from European ones. They have a very fleshy rear end, a wide muscular chest and thick legs. In addition, the ducks are fed in a special way, with grains and ginger. Ducks are usually cooked whole. Duck meat has a pleasant sweetish-burning taste and is lean. Duck dishes are one of the most beloved among the Chinese, they are even sung in poetry.

Every meal in China begins with unsweetened green tea. Such tea drinking is a kind of ritual for the Chinese and is called “gongfu cha”.

In China, it is believed that food is given to people by the sky, as a result of which the Chinese are not familiar with the concept of “snack”. Eating food is always regarded as a moment of familiarization with the culture of a nation. Dishes for the meal are selected so that liquid and soft foods predominate among them. The meal begins with the ingredients being placed on plates. First they drink green tea, without sugar and milk. The Chinese eat slowly and little by little, enjoying the process. To the guest as a sign special attention, of the highest care and respect, it is customary to put treats into the bowl with your chopsticks. Then they move on to rice, which they eat by mixing the top layer in a bowl with sauce. At the end of the meal, broth is served and tea again, but a little butter is added to it. It is this composition and order that is considered most favorable for digestion.

Since time immemorial, it has been customary in China to eat with chopsticks. Firstly, it is convenient: the wanderer did not need to carry cutlery with him, since chopsticks were easily cut from any wood. Secondly, it’s useful: you can’t take more food with chopsticks than you can chew.

The first Chinese chopsticks were made from bamboo and appearance resembled tongs. Later they became separate and have survived to this day. Nowadays, Chinese chopsticks are made from a wide variety of materials: bone, metal, plastic and wood.

In appearance, Chinese chopsticks can be pyramidal shape, flat, with thick or thin ends, and their cross-section can be square, oval, round or with rounded corners. There are disposable and reusable Chinese chopsticks. Reusable Chinese chopsticks are painted and varnished, they are decorated with ornaments, inlaid with mother-of-pearl and metal...

So how do you hold Chinese chopsticks so that they don’t fall out of your hand and food doesn’t fall out of them?

The first thing you need to do is relax your hand. The little finger and ring fingers should be pressed together, and the middle and index fingers should be pulled forward slightly. The first Chinese chopstick must be placed in the hollow between the thumb and index finger and pressed tightly, while the lower part of the stick should rest on the third phalanx of the ring finger. The second Chinese chopstick must be placed so that it rests on the second phalanx of the index finger and the third of the middle finger, and it must be held with the tip of the thumb. The first Chinese stick always remains motionless. Only the second stick moves, and movements are made using the middle and index fingers.

While eating, you cannot use Chinese chopsticks to prick food, pass food to other people, point at something, lick them, move them around the plate or table, squeeze them in your fist - this gesture is threatening. It is unacceptable to stick chopsticks into the rice, as this is traditionally done when serving food for the dead. After finishing the meal, Chinese chopsticks must be placed in front of the plate with their sharp tips to the left; chopsticks must not be placed on the plate or to the side of it.

Food should not only be tasty, but also healthy, and sometimes even medicinal.

Chinese cuisine is one of the most exotic and diverse cuisines in the world. Chinese national cuisine has gained worldwide fame due to its diversity and the firm belief of the best chefs in China that you can eat almost anything, you just need to know how to cook it correctly. In China they say: “There is nothing inedible, there are bad cooks.” Foods that are familiar to us, when carefully prepared, acquire a new taste.

The Chinese cook very quickly, using five cooking methods: steaming and stewing food, frying until half cooked or ready, frying, and less often, boiling. The main taste predominant in this national cuisine is sweet and sour. In China, they practically do not consume dairy products. The recipe for almost all dishes includes a variety of herbs (and in a certain set and ratio), most of which are also medicinal. It is not surprising that in ancient times the professions of cook, doctor and pharmacist were usually combined. Chinese cuisine has a common feature - it is a combination of seemingly completely different products to prepare national dishes.

The Chinese have breakfast early, mainly with rice water, to which other products are added. Lunch in China is at 12 noon. Most working Chinese eat at nearby cafes and restaurants during their lunch breaks. Dinner in China is also quite early by European standards - until seven o'clock in the evening. First courses familiar to Europe are served at the end of the meal, after cold and hot appetizers.

The most common flour products in Chinese cuisine are donuts, noodles and dumplings. Food on the New Year's table has a special meaning. The name of traditional Chinese dumplings is consonant with the word “change”. The Chinese character for "shrimp" sounds similar to human laughter, which is why this dish is considered appropriate for the holiday. Long rice noodles symbolize longevity, and fish symbolize abundance.

There is an almost reverent attitude towards ducks in China. Chinese ducks are different from European ones. They have a very fleshy rear end, a wide muscular chest and thick legs. In addition, the ducks are fed in a special way, with grains and ginger. Ducks are usually cooked whole. Duck meat has a pleasant sweetish-burning taste and is lean. Duck dishes are one of the most beloved among the Chinese, they are even sung in poetry.

In China, it is believed that food is given to people by the sky, as a result of which the Chinese are not familiar with the concept of “snack”. Eating food is always regarded as a moment of familiarization with the culture of a nation. Dishes for the meal are selected so that liquid and soft foods predominate among them. The meal begins with the ingredients being placed on plates. First, drink green tea, without sugar and milk. The Chinese eat slowly and little by little, enjoying the process. As a sign of special attention, highest care and respect, it is customary for a guest to place a treat with his chopsticks into the bowl. Then they move on to rice, which they eat by mixing the top layer in a bowl with sauce. At the end of the meal, broth is served and tea again, but a little butter is added to it. It is this composition and order that is considered most favorable for digestion. First, drink green tea, without sugar and milk. The Chinese eat slowly and little by little, enjoying the process. As a sign of special attention, highest care and respect, it is customary for a guest to place a treat with his chopsticks into the bowl. Then they move on to rice, which they eat by mixing the top layer in a bowl with sauce. At the end of the meal, broth is served and tea again, but a little butter is added to it. It is this composition and order that is considered most favorable for digestion.

Since time immemorial, it has been customary in China to eat with chopsticks. Firstly, it is convenient: the wanderer did not need to carry cutlery with him, since chopsticks were easily cut from any wood. Secondly, it’s useful: you can’t take more food with chopsticks than you can chew.

The first Chinese chopsticks were made of bamboo and resembled tongs in appearance. Later they became separate and have survived to this day. Nowadays, Chinese chopsticks are made from a wide variety of materials: bone, metal, plastic and wood.

In appearance, Chinese chopsticks can be pyramidal, flat, with thick or thin ends, and their cross-section can be square, oval, round or with rounded corners. There are disposable and reusable Chinese chopsticks. Reusable Chinese chopsticks are painted and varnished, they are decorated with ornaments, inlaid with mother-of-pearl and metal...
The first thing you need to do is relax your hand. The little finger and ring fingers should be pressed together, and the middle and index fingers should be pulled forward slightly. The first Chinese chopstick must be placed in the hollow between the thumb and index finger and pressed tightly, while the lower part of the stick should rest on the third phalanx of the ring finger. The second Chinese chopstick must be placed so that it rests on the second phalanx of the index finger and the third of the middle finger, and it must be held with the tip of the thumb. The first Chinese stick always remains motionless. Only the second stick moves, and movements are made using the middle and index fingers.

While eating, you cannot use Chinese chopsticks to prick food, pass food to other people, point at something, lick them, move them around the plate or table, squeeze them in your fist - this gesture is threatening. It is unacceptable to stick chopsticks into the rice, as this is traditionally done when serving food for the dead. After finishing the meal, Chinese chopsticks must be placed in front of the plate with their sharp tips to the left; chopsticks must not be placed on the plate or to the side of it.

Geographical position

China is located in East Asia. From the east, China is washed by the waters of the western seas of the Pacific Ocean. The area of ​​China is 9.6 million km². China is the largest country in Asia and the third largest country in the world by area, behind only Russia and Canada. Time is 4 hours ahead of Moscow in summer and 5 hours in winter.
The total length of China's land borders is 22,117 km with 14 countries. China is bordered by the East China Sea, Korea Bay, Yellow Sea and South China Sea. The island of Taiwan is separated from the mainland by the Taiwan Strait.

What should you wear?

People in China dress quite normally, so you shouldn’t take anything special or extravagant with you. For formal events, bring a jacket and tie, a suit or a formal dress. It is best to use small but capacious suitcases or bags with wheels. Be prepared for the fact that you will have to change clothes quite often; the weather in China is changeable. You will not have any problems with photographic film and all kinds of toiletries. Bring with you the necessary set of medications and an extra pair of glasses (if you use glasses).

What currency will we take with us?

Currency: The national currency of the People's Republic of China is the yuan. Banknotes in denominations of 1, 2, 5, 10, 50 and 100 yuan are the main means of payment, and a coin of 1 yuan is also in circulation. 1/10 yuan is officially called "jiao" and exists in denominations of 1, 2 and 5 jiao. However, the unofficial name “Mao” is more common. 1/10 jiao (or mao) is called fen.
Currency exchange: Dollars are exchanged for yuan in banks, hotels, and exchange offices. There is no return exchange. Commercial banks open from 8.00 to 17.00 on weekdays and from 8.00 to 11.30 on Saturdays. In hotels, exchange offices are open longer and work seven days a week.

Customs regulations:

Arriving in China foreign citizens You are allowed to import duty-free for personal use:
camera (1 unit),
portable tape recorder (1 unit),
portable video camera (1 unit),
portable movie camera (1 unit),
laptop computer (1 unit).
Foreign citizens arriving in China are allowed to take abroad ready-made food in reasonable quantities for personal use. medications or their raw materials used in Chinese medicine,
purchased by them in foreign currency, provided they have a corresponding invoice receipt and a certificate of currency exchange.

A growing Central Business District.

How can I get there and where?

Transport: The main mode of transport between cities in China is rail. Passenger trains have four classes of carriages: soft sleepers, hard sleepers, soft sleepers, hard sleepers. Tickets are checked upon entering the platform, upon boarding the train, and upon exiting the platform.

If in response to a request to sell a ticket the answer was “mayo” (no, I can’t, I can’t), then sometimes the answer “wo suyao” (must) helps. If there is no railway connection between cities, you will have to use intercity buses. Traveling by bus will be cheaper, but the travel conditions will be far from comfortable.

Many hotels have their own tour buses that can take clients to the airport and attractions in Beijing. Tickets are usually sold in the lobby.

Taxi. There are a lot of taxis in Beijing. Taxis can be caught at any time of the day. Travel money is paid according to the meter. The price per kilometer, depending on the class of taxi, ranges from 1.40 yuan to 2.50 yuan (a sticker with the price per 1 km is attached to the side window of the car). The starting price on the meter is the fee for the first 4 kilometers of the journey.

Metro. The Beijing Metro consists of two lines. The journey between the 2 stations takes about 4 minutes. The metro entrance is a gray square cement structure and the ticket price is 2 yuan. Opening hours: 5.00 - 22.30.

China road map

Bicycles are Beijing's favorite means of transportation. Beijing has very smooth roads, making cycling very convenient. Some workshops and hotels rent bicycles.

Traffic jam in Beijing.

Features of accommodation

Accommodation: There are four types of hotels in the country: local, state-owned, mid-range hotels and hotels owned by Western companies. Middle-class hotels are also quite good, but the level of service in them is lower than in foreign ones. In local hotels, living conditions are far from comfortable. For this purpose, restaurant owners create two menus - for local residents and for foreigners.
Tipping: It is not customary to tip, but a maid or porter at a hotel will not refuse 1-2 yuan.

Attractions

Slide No. 10

The great Wall of China

The main attraction of China is the Great Wall of China - the largest defensive structure in the world, a grandiose architectural monument Ancient China. The length is about 4 thousand km, more than 20 thousand towers. In addition to its direct purpose, the wall was used as a convenient transport artery that ran through mountainous terrain.

Slide No. 11

Pyramids in China

According to ancient Chinese legend, more than a hundred pyramids built in this country testify to the visit of aliens from other worlds to our planet. At the very beginning of the century, two Australian traders found themselves on the vast plains of Sichuan in central China. Here they discovered more than a hundred pyramids. The Australians decided to make inquiries with the abbot of the local monastery, and he told them that these pyramids were “very old.” Records about them were supposedly made more than 5,000 years ago, so one can only guess about the age of the pyramids themselves.

Slide No. 12

Miaoying Temple is one of the most famous Buddhist temples in Beijing.

Sky Temple

Wangfujing Cathedral

Slide No. 13

Imperial Palace

In the very center of Beijing is the Imperial Palace, also known as the Forbidden City, since for 500 years of its history only the emperor and his family could live here, and courtiers, officials and everyone else lived outside its walls, and until 1925, mere mortals could enter was prohibited here.
Built in 1406-1420, the residence of 24 Chinese emperors. The total area is 720 thousand square meters. m, it contains 9999 rooms. It is surrounded by a 3,400 m long wall and a moat of water called “Golden Water”.

view of the Forbidden City

Slide No. 14

Development of education and healthcare

Public education
China has introduced universal compulsory 9-year education. WITH higher education There are also more and more people. In 2009, the national acceptance rate for universities was 11%. Admission to universities for last years expanded significantly. Its annual growth exceeds 20%.
Medicine
Hospitals and others medical institutions different levels are available everywhere in the country. At the end of 2005, there were 4.5 million medical workers in the country, of which 2.1 were doctors, and 1.28 million were nurses with higher and secondary education. On average, there are 1.69 doctors for every thousand people.

Slide No. 15

Chinese cuisine

The delicacies of Chinese cuisine are known all over the world - Peking duck, fried chafers, shrimp, various vegetable dishes, turtle soup, fried octopus tentacles, etc. There is a special attitude towards food in China - it is not just a means of satisfying hunger, but and a way to protect yourself from various diseases. The Chinese believe that each ingredient in a dish represents one of two fundamental and opposing forces - yin and yang. Dishes that contain the yin element (for example, green tea) are considered cold, such that they cool the body. And dishes endowed with the yang element (dog soup) tend to have a hot start.

Cantonese dish of fried tofu with shrimp

Cantonese rice dish with side dish

Slide No. 16

Chinese cuisine is distinguished by its great originality, expressed in the use of special chopsticks
The main product of Chinese cuisine is rice. Dry crumbly porridge (fan) and very liquid porridge (famizhou) are cooked from rice.
During a meal, there should be dishes on the table that include all eight fundamental tastes:
sour - suan (xun), sweet - tian (thim), salty - xian (ha:m), spicy - la (lat), aromatic - xiang (hyun), bitter - ku (fu), fresh - dan (there) ,gold - jin (kam)

One of the basic principles is that the dish should consist of small pieces, so that during the meal no additional effort is required to cut the finished dish on the plate. Hence the two main culinary secrets in Chinese: cutting correctly and frying correctly. For frying food, a so-called “wok” is used - a large-diameter frying pan shaped like a hemisphere, made of iron and aluminum.

Cooking food in a wok pan, typical of Chinese cuisine

Slide No. 17

Holidays and non-working days:

Official holidays in China are: January 1 ( New Year), January-February (Spring Festival, Chinese New Year lunar calendar, three days off), March 8 (International Women's Day), March 12 (Arbor Day), May 1 (International Workers' Day), May 4 (China Youth Day), June 1 (International Children's Day), August 1 (Chinese Youth Day), People's Liberation Army of China), September 10 (Teacher's Day), October 1 (National Education Day of the People's Republic of China, two days off).

View of Tiananmen Square from the Gate of Heavenly Peace

Tiananmen Square

Slide No. 18

Traditions and customs of China

Wedding ceremony
China has established the “Marriage Law”, according to which men who have reached 22 years of age and women who are at least 20 years of age have the right to marry and obtain a marriage certificate from the relevant competent authority. Wedding ceremonies among national minorities take place in different ways: they are sometimes magnificent and solemn, and sometimes simple and modest. On this day, it is customary for some to rejoice and sing songs, for others, brides are supposed to cry before leaving their home. For some, guys choose a bride, for others, on the contrary, girls take guys as husbands.
Brides are dressed in red
they believe it brings good luck

Slide No. 19

Chinese culture

A character from a classic Peking opera (performance at the famous Laoshe Tea House.

The futuristic building of the National Opera House stands in stark contrast to the historic buildings of the nearby Forbidden City.

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The history of Chinese cuisine. Prepared by Anastasia Sokruto, 1st year undergraduate student of the specialty “Foreign (Oriental) Languages” at the FEFU School of Pedagogy

The history of Chinese cuisine. Prepared by Anastasia Sokruto, 1st year undergraduate student of the specialty “Foreign (Oriental) Languages” at the FEFU School of Pedagogy

 The history of Chinese cuisine goes back at least 3500 years. And throughout all this time, she improved, creating sophisticated methods of cooking. This is evidenced by archaeological finds (bronze pots, knives, kitchen boards, spatulas, ladles, etc.)  culinary arts China has no equal in its popularity in the world.  In the course of thousands of years of continuous development, a holistic and original culinary system was formed in China; many cuisines emerged with unusual, varied and tasty dishes.

Types and classification of Chinese cuisine. Style Places of distribution Main taste characteristics and specificity of the cuisine 川菜 (Sichuan) 四川 (Sichuan) 辣 (spicy) 粤菜 (Cantonese) 广东 (Guangdong)，福建 (Fujian) 清谈 (not fatty)，海鲜 (seafood) 湘菜(Hunanese) 湖南 ( Hunan)，湖北 (Hubei) 酸辣 (sour and hot) 鲁菜 (Shandong) 山东 (Shandong) 炖 (boiling), 海鲜 (seafood) 东北菜 (northeastern) 黑龙江 (Heilongjiang), 吉林(Jilin)，辽宁 (Liaoning) 炖 (cooking) 京菜 (metropolitan) 北京 (Beijing)，天津 (Tianjin) 综合 (synthesis of various cuisines) 淮扬菜 (Anhui) 江苏 (Jiangsu)，安徽 (Anhui) 甜 (sweet) ，许多酱油 (with using soy sauce) 苏锡菜 (Zhejiang) 苏州 (Suzhou)，上海 (Shanghai)， 浙江 (Zhejiang) 甜 (sweet)，清谈 (light)

Food is so central to Chinese life that it has even become part of the colloquial expression.  “Eat vinegar” means to be envious or jealous.  “Eating someone else’s tofu” means fooling someone.  “eating ice cream with your eyes” means looking at a member of the other sex with interest.  “Turnips” are the name given to thick legs.

In the Celestial Empire, bowls were not always full of rice. In the third largest country on Earth, which is twice the size of Europe, larger than the United States along with Alaska and Hawaii, in a country where more than a billion people are crowded into fifteen percent of the territory, there was a famine not so long ago. And now the Chinese have learned to supply food to a quarter of the world's population, cultivating only seven percent of the territory of our planet. And paradoxically, over the centuries they have developed one of the most interesting cuisines, which is considered the most diverse and has more than ten thousand different dishes. So the father of all this diversity was scarcity? At least the poor part of the population tried and is trying today to make the best out of the little that they have. It was the need to make good use of what little there was that created the unprecedented diversity and richness of ideas in Chinese food culture, which has existed for several millennia.

 Food in China is not only a meal necessary for survival, but also a ritual of pleasure, a reason for meetings and celebrations, whether officially established or family celebrations. If business or diplomatic negotiations reach a dead end, the Chinese try to get out of the confusing situation by eating together, and they usually succeed.  Not a single family meeting is complete without culinary pleasures, not a single religious holiday without honoring the gods and ancestors with food, and only the best is reserved for them.

Almost all names of Chinese culinary dishes are very poetic, metaphorical and allegorical. But for the Chinese, such allegorical forms of names are very understandable, since it is part of their culture. Characteristic feature Chinese cuisine is that the names of many dishes are associated with legends, tales, traditions, knowledge of which can help lift the veil of secrecy about the name of a particular dish. There are a lot of stories of this kind in China.

Legends associated with the origin of the names of Chinese dishes songhuadan - literal translation from Chinese "pine flower eggs"

"Once upon a time there lived a poor man who made his living by raising ducks. And his name was brother Shui. Somehow, in search the best food for his birds he went to the mountains. On the way, Shui accidentally lost several birds without even noticing it. And in the evening of the same day, a young girl came to him, holding two ducks in her hands. Her name was Sister Song because she was born on the day her father planted a pine tree in the yard of their house. It turned out that the ducks had accidentally wandered into their yard, and the girl came to return them. He was so touched that he offered the girl fresh duck eggs as a token of gratitude, but she refused. The next day, while returning home along the same route, he saw his two ducks wander into Sister Song’s yard again. This time, Shui decided to specifically leave them there overnight, so that they would lay eggs for the Song family, and thereby thank the girl. And in the morning he quietly took them back to his flock. But time passed, and the girl still did not say anything about the eggs. Shui decided that her mother must have found them. But one day, the girl decided to dry the straw lying under the pine tree growing in their yard. Under the straw, the girl discovered a small hole, at the bottom of which lay duck eggs. Lately It rained incessantly, the lime became wet, and the eggs ended up in the water. The girl immediately called Shuya and her entire family, and together they feasted on such an unexpected find. After lying in lime water for several weeks, the egg white turned into a black jelly-like mass, and the yolk hardened and acquired a greenish tint. All these metamorphoses gave the eggs an unusual, as they now say, piquant taste, and no less piquant smell. Since then, there has been a tradition of preparing such a dish."

One day, a poor man, leaving for work, asked his wife to prepare some meat dish for his return. She cooked pieces of fried pork in a cauldron. But in the evening the husband did not come home. He returned only the next day after exhausting work. While he was resting, his wife, showing enviable dexterity and ingenuity, again threw cold meat into the cauldron with butter, added leeks, black allspice and roots. The dish turned out to be quite spicy, but tasty. Huiguorou (Twice-cooked pork)

CONCLUSION Characteristic feature Chinese cuisine is that it is divided into many regional subtypes. Gastronomic habits vary from province to province, often from city to city, and a dish prepared according to a traditional recipe can have a completely different taste in two neighboring villages. Chinese cuisine is now popular all over the world; it attracts with its usefulness, exoticism and ease of preparation.

Sources  History and theory of Chinese cuisine // Nalanda Center website