1 book 1
02
0 0 九
001
一
book 1
002
二
1 2 3
Table of Contents
book 1
4 Regions; 8 Traditions 028
Brand Positioning 018
006 Brand Overview
目 錄
003
三
Brand Overview
1 1 br a nd ov erv ie w
品 牌 概 述
005
五
It has been said that Chinese cuisine is one of the world’s greatest, yet most people are unaware of the subtleties and range it has to offer. is a branded experience that educates American palates to traditional, regional, Chinese culinary diversity.
006
ĺ…
history
History
An Ancient Cuisine
is a m isconcept ion. Yet, e ver y d ay, people w i l l ut ter t he ph r a se “ let’s go out for C h i nese food,” completely u n aw a re of t he s weepi n g over-gener a l i z at ion of wh at t hose wor d s i mply. T here a re ei g ht d i s t i nc t sc hools (a lso k now n a s t r ad it ion s) of cook i n g recog n i zed i n C h i n a, each w it h it s ow n i nd iv idu a l s t yles, f l avor s a nd cook i n g tec h n iq ues. T he ei g ht sc hools c a n be
1 br a nd ov erv ie w
C h i n a is a cou nt r y spa n n i n g over 3.7 m i l l ion m i les, w it h more t h a n 1.3 bi l l ion people a nd over 5,000 yea r s of recor ded h i s tor y. To a s s u me t h at t here i s on ly one def i n i n g k i nd of C h i nese food
g rouped i nto fou r sepa r ate geog r aph ic a l reg ion s: Nor t h ( A n hu i a nd Sh a ndon g c u i si nes); Sout h (G u a n g z hou /C a ntonese); E a s t (Z heji a n g, Ji a n g s u, a nd F uji a n); Wes t (Sic hu a n a nd Hu n a n). n
007
七
is dedicated to providing high quality, traditional and regional Chinese cuisine to an American audience.
008
ĺ…Ť
A new Dining Experience
Future
Chinese Cuisine in America
cer n i n g a nd more advent u rou s, people h ave beg u n to seek out ne w eat i n g e x per iences. Wit h it s l i m ited v a r iet y a nd r at her n a r row scope, C h i nese food i n A mer ic a i s a poor represent at ive of t he d iver sit y a nd creat iv it y of t r ad it ion a l C h i nese c u i si ne. In ju s t a fe w s hor t dec ades, C h i nese c u i si ne i n t h i s cou nt r y h a s u nder gone a rem a rk a ble c h a n ge i n percept ion — f rom a bit of e xot ic a to a s t aple res t au r a nt food t h at i s a l mos t a s “A mer ic a n”
1 br a nd ov erv ie w
A s t he world becomes i ncrea si n g ly more g loba l i zed a nd t he A mer ic a n pa l ate becomes more d i s-
a s pi z z a, h a m bu r ger s, a nd apple pie. It i s s sold a s fa s t food i n m a l ls. It i s s h r i n k-w r apped i n s uper m a rket s. A nd, a s a c u i si ne, it’s w a ndered fa r f rom it s or i g i n s i n C h i nese c u lt u re. W h at mos t A mer ic a n s k now a s C h i nese food wou ld be more properly ter med A mer ic a n C h i nese food, a c ategor y t h at i nc ludes c hop s ue y a nd lemon c h ic ken , d i s hes bor n i n A mer ic a. T here a re a bout 40,000 C h i nese res t au r a nt s i n t he us, more t h a n t he nu m ber of McDon a ld ’s, Bu r ger K i n g s, a nd k fc s com bi ned. C h i nese food m i g ht be ou r n at ion a l c u i si ne. A s w r iter Jen n i fer 8. L ee poi nt s out, “ou r benc h m a rk for A mer ic a n nes s i s apple pie. But a s k you r sel f, how of ten do you eat apple pie? How of ten do you eat C h i nese food?” T he idea for
i s to c h a n ge t he w ay A mer ic a n s t h i n k a bout C h i nese c u i-
si ne. By t a k i n g t he bes t of a ge-old C h i nese cr a f t sm a n s h ip a nd pl aci n g it i n a whol ly ne w set t i n g, i s a ne w k i nd of C h i nese d i n i n g e x per ience. n
009
九
010
十
h In s p ira t io n
靈感
The look + Feel
br a nd, i n dept h resea rc h w a s done on h i s tor ic a l
C h i nese a r t, c u lt u re, a nd c u i si ne. In add it ion , moder n d ay C h i nese res t au r a nt s, c u s tom s, a nd de velopment s were a lso e x plored. It i s i mpor t a nt to e x a m i ne bot h end s of t he spec t r u m (a nd e ver y t h i n g i n bet ween), f rom a ncient C h i nese te x t s to moder n d ay s terl i n g si lver c hops t ic k s. l ies bet ween t hese e x t remes. W h i le t he d i s hes ser ved at
rem a i n rooted i n t r ad it ion a nd ba sed on
1 br a nd ov erv ie w
W hen creat i n g t he
inspiration
Inspiration
t he reg ion a l c u i si nes of C h i n a, it a l low s for f le x i bi l it y a nd c h a n ge. Su bs t it ut ion s i n i n g red ient s m ay somet i mes be opt i m a l, a mou nt s of i n g red ient s m ay need to be adju s ted; howe ver, t he essence of t he d i s h a nd t he m a i n c h a r ac ter i s t ic s rem a i n t r ad it ion a l.
n
011
ĺ? 一
Target Audience Foodies
i s desi g ned to s at i sf y a n aud ience r a n g i n g f rom profes sion a l c hefs w it h d iscer n i n g pa l ates to fa m i l ies who w a nt enjoy a t r ad it ion a l C h i nese mea l toget her. T he com mon denom i n ator of t he t a r get aud ience i s t he desi re to d i ne at a res t au r a nt ser v i n g h i g h q u a l it y, t r ad it ion a l C h i nese c u i si ne, whet her it i s t he f i r s t t i me or t he t hou s a ndt h t i me t he y h ave eaten C h i nese food. n
012
ĺ? äşŒ
i Tar ge t Au die nc e
1 br a nd ov erv ie w
Audience
受 眾
013
十 三
014
十 四
locations
Locations
where to find us compa ny over sees t he br a nd, creates a nd mon itor s res t au r a nt
s t a nd a rd s a nd helps to de velop t he res t au r a nt menu s. In eac h g iven cit y t here i s one complete fa m i ly of res t au r a nt s —
Nor t h , Sout h , E a s t, a nd Wes t. E ac h i nd iv idu a l
res t au r a nt c a n be r u n by a d i f ferent ow ner a nd h ave a d i f ferent head c hef, but a l l mu s t ad here to t he g u idel i nes a nd recipes set by t he compa ny. n
1 br a nd ov erv ie w
T he
015
ĺ? äş”
016
十 六
Brand Positioning
2 2 br a nd p ositioning
品 牌 定 位
017
十 七
Chinese Restaurants in America brand position grid T he spec t r u m of C h i nese food a nd c u i si ne i n A mer ic a i s broad, r a n g i n g f rom h i g h ly A mer ic a ni zed C h i nese food s fou nd at m a l ls to t r ad it ion a l, e ver y d ay fa re t h at wou ld be fou nd i n res t au r a nt s i n C h i n a. T h is sec t ion show s t he br a nd posit ion i n g of
i n compa r i son
w it h v a r iou s ot her k i nd s of C h i nese res t au r a nt s a nd food c h a i n s.
’s
loc at ion on t he g r id show s t h at t he compa ny hold s a u n iq ue posit ion i n ter m s of food s t yle a nd cos t. T he fol low i n g pa ges e x pa nd on t he v a r iou s ot her t y pes of C h i nese res t au r a nt s a nd food ch a i n s t h at a re i nt roduced on t h i s compa r at ive g r aph , t hu s helpi n g to c l a r i f y t he posit ion t h at hold s i n ter m s of pr ice a nd t r ad it ion a l ly of food. n
(1) Pa n d a E x p re s s;
us a
(10) Ta iw a n R e s t a u ra n t;
(2) Ti k i Is l a n d;
m a
c a
(1 2) E m p i re G a rd e n;
(13) Ne w G o l d e n G a t e;
m a
(14) G re a t E a s t e r n;
us a
(15) r+ g L o u n ge;
(3) Ha i S u n;
(4) L o n g L ife No o d l e; (5) B lu e G i n ge r; (6) p.f. C h a n g;
c a
(7) C hi n a t o w n B ra s s e r i e; (8) S hu n L e e Pa l a c e;
n y
n y
(11) S h a n g h a i Ho u s e;
c a
m a m a
c a
c a
(16) Wi n g S u n C a fe; (17) a b c C a fe;
c a
m a
c a
018 (9) Ha n g A n Te a Ho u s e; 十 八
c a
(18) S p i c e s
ii
R e s t a u ra n t;
c a
Positioning
e x pensi v e
8
7
2 br a nd p ositioning
5
6
15
12
a mer ic a nized
14
tr a ditiona l
13
chinese
chinese cuisine
cuisine
18
11
16 17
10
9 2 4 3 1
019 ine x pensi v e
ĺ? äš?
Brand Positioning Americanized Chinese Cuisine Ma l l Food: C h i nese fa s t food c h a i n s s uc h a s Pa nd a E x pres s (1) a nd L on g L i fe Nood le C ompa ny (4) of ten show up i n m a l ls a nd food cou r t s. T he pre-m ade food i s A mer ic a n i zed, ser ved on pl a st ic pl ates a nd t r ay s w it h paper c ups. Stereot y pic a l ly of C h i nese food, a for t u ne cook ie i s des ser t. Poly nesia n: Poly nesi a n / Ti k i res t au r a nt s s uc k a s Ti k i Is l a nd R es t au r a nt (2) feat u re Poly nesi a nba sed C h i nese food a nd color f u l t ropic a l d r i n k s. Gr a s s hut decor, t i k i c ups w it h decor at ive paper u m brel l a s a nd f l a m i n g d i s hes a re not u ncom mon. C h inese A mer ica n / Ta keout: Ha i Su n R es t au r a nt (2) i s l i ke t he m a ny gener ic C h i nese A mer ic a n res t au r a nt s k now n for i ne x pen sive food, i nc lud i n g m a ny f r ied r ice a nd f r iend nood le d i s hes. Ta ke out a nd del iver y a re com mon. Mos t d i s hes a re A mer ic a n i zed a nd mea ls come w it h for t u ne cook ies. Decor i ncludes d i spos a ble paper pl acem at s. n
020
äşŒ ĺ?
i C hine s e Am e r i c an i Ma l l Fo o d
i Po ly ne si an
Positioning
波 利 尼 西 亞 飯 館
2 br a nd p ositioning
購 物 大 廈 食 堂
西 式 中 國 食 堂
021
二 十 一
h Hi g h E n d
022
二 十 二
h C o nte mp o rar y
高端中國酒店
現代中國飯館
h Fu sio n
融合中國飯館
Positioning
Brand Positioning Specialized Chinese Cuisine
m ajes t ic side of C h i nese c u lt u re. T he i nter ior i s m ade up of eleg a nt a nd c l a s sic C h i nese f u r n it u re, te x t i les, decor at ion s a nd f i n i s h i n g s. C ontempora r y: C ontempor a r y C h i nese res t au r a nt s feat u re t r ad it ion a l C h i nese food w it h a n upd ated t w i s t. T he moder n c h a n ge cou ld be i n t he i n g red ient s, pl at i n g, cond i ment s, prepa r at ion, etc.. T he i nter ior desi g n i s of ten at y pic a l of C h i nese res t au r a nt s.
2 br a nd p ositioning
High E nd: Hi g h end C h i nese res t au r a nt s s uc h a s C h i n atow n Br a s ser ie (7) s how t he i mper i a l a nd
C h inese Fusion: C h i nese f u sion res t au r a nt s l i ke Blue Gi n ger (5) blend toget her C h i nese c u isi ne w it h ot her c u lt u res. T he food i s a m i x of C h i nese a nd one or more ot her c u lt u res of food. T he i nter ior decor i s of ten dot ted w it h or rem i n i scent of C h i nese element s, a nd t he res t au r a nt m ay or m ay not be recog n i z a ble a s C h i nese.
023
äşŒ ĺ? 三
Brand Positioning Typical Chinese Cuisine Ba nq uet: A n e x a mple of a C h i nese ba nq uet res t au r a nt i s E mpi re Ga r den (12). T hese res t au r a nt s speci a l i ze is l a r ge pa r t ies a nd C h i nese ba nq uet s (wedd i n g s, C h i nese Ne w Yea r, celebr at ion s), t hou g h t he y do ser ve food d a i ly a s wel l. T he food i s rel at ively t r ad it ion a l. T he decor at ion s tend to be ba sed on i mper i a l desi g n s, w it h l i ber a l a mou nt s of red, a nd w it h a d r a gon /phoen i x decor at ion s at t he head of t he res t au r a nt. Fa m i ly St yle: Ha n g A n Tea Hou se (9), Ta iw a n R es t au r a nt (10), a nd Sh a n g h a i Hou se (11) a re t y pic a l fa m i ly s t yle res t au r a nt s. T he food i s e ver yd ay C h i nese fa re, r a n g i n g f rom si mple to res t aur a nt s t yle. T he d ishes a re ser ved fa m i ly s t yle a nd mea nt to be s h a red. T he decor at ion i s ba sic a nd m i n i m a l, not chees y or fa ke. Ever yday Restau ra nts: Ever yd ay C h i nese res t au r a nt s a nd eater ies ser ve si mple, com mon , t r ad it ion a l C h i nese food s. Wi n g Su n (16) a nd a bc C a fe (17) a re e x a mples of t h i s k i nd of es t a bl is hment. T he decor at ion is m i n i m a l a nd u npretent iou s. Di s hes a re ser ved by per son (ver s u s fa m i ly s t yle) a nd sm a l ler t a bles accom mod ate i nd iv idu a ls or sm a l l g roups of people.
024
二 十 四
i Fami ly S tyle i B an q u e t
i E ve r yd ay R e s taurant
Positioning
普 通 飯 店
2 br a nd p ositioning
宴 會 酒 店
家 庭 飯 館
025
二 十 五
026
二 十 六
4 Regions; 8 Great Traditions
3 3 4 r egions, 8 gr e at tr a ditions
四 大 地 域 , 八 大 傳 統
027
二 十 七
4 regions; 8 Traditions
Map of China T he fol low i n g pa ges g ive a br ief over v ie w of t he d i f ferent t r ad it ion s of C h i nese c u i si ne. In add it ion, each t r ad it ion s’ cook i n g met hod s, com mon i n g red ient s, a nd wel l k now n d i s hes a re l is ted. C h i nese d ishes of ten h ave creat ive a nd poet ic n a mes (t h at somet i mes prov ide l it t le or no i nd ic at ion of wh at is i n t he d i s h it sel f ) ba sed on h i s tor ic a l f i g u res, fol k lore, or t he env i ronment i n wh ich t he d ish w a s de veloped. W hen pos si ble, t he s tor y beh i nd t he n a m i n g of t he d i s h is descr i bed. T he i n for m at ion on t hese pa ges a re by no mea n s complete or a l l-encompa s si n g, but i s mea nt to be a ba sic g u ide i n u nder s t a nd i n g t he det a i ls a nd c h a r ac ter i s t ic s t h at m a ke up t he E i g ht Tr ad it ion s of C h i nese c u isi ne. W h i le t he d i s hes l i s ted a re some of t he more fa mou s a nd represent at ive of each school of cook i n g, t he l i s t s a re not f i n ite. n
028
二 十 八
map of China a nhu i
ji a ngsu
3 4 r egions, 8 gr e at tr a ditions
sh a ndong
zheji a ng
f u ji a n
sichua n
hu na n
gua ngzhou
029
north r egion
e a st r egion
sou th r egion
w est r egion 二 十 九
030
三 十
北部 = northern region
3 4 r egions, 8 gr e at tr a ditions
Northern
北 部
031
三 十 一
Northern Region Anhui
||
R e g ion O ve r view + C ooking Me thods
A n hu i Tradition: A n hu i c u i si ne i s k now n for it s u se of w i ld g a me a nd herbs, bot h l a nd food s a nd sea food s, a nd si mple met hod s of prepa r at ion. T he a rea of A n hu i h a s a mple u nc u lt iv ated f ield s a nd fores t s, so t he w i ld herbs u sed i n t he reg ion’s c u i si ne a re read i ly av a i l a ble. T h i s c u isi ne pl aces a n emph a sis on hea lt h f u l nes s, fol low i n g t he t r ad it ion of u si n g food a s bot h s u sten a nce a nd med ici ne. A n hu i c u i si ne con si s t s of t h ree s t yles: (1) Ya n g t ze R iver reg ion ; (2) Hu a i R iver reg ion; (3) Sout her n A n hu i reg ion. C ook in g Methods: A n hu i C u i si ne foc u ses muc h at tent ion on t he temper at u re of cook i n g, s w itch i n g bet ween low, med iu m a nd h i g h f i re tec h n iq ues to create t he opt i m a l res u lt s a nd f l avor i n t he d ishes. Q u ick f r y i n g, s t i r f r y i n g, f l a m i n g, deep f r y i n g, br a i si n g, boi l i n g, ba k i n g a nd w a r m i n g a l l h ave t hei r s t ron g poi nt s, a nd A n hu i i s especi a l ly wel l k now n for br a i sed, s autéed, s te wed, smoked a nd s tea med d i s hes. B oi l i n g is a ver y i mpor t a nt cook i n g met hod, not on ly bec au se it i s t he u s u a l met hod of prepa ri n g nood les, but a lso bec au se soups f rom t h i n a nd c lea r to s te w-l i ke a re u n iver s a l a nd a ke y pa r t of v i r t u a l ly e ver y mea l a nd e ven pa r t s of sn ac k s. C ook i n g i n covered, s l at ted ba m boo s tea mer s over a w ater-f i l led ves sel i s perh aps t he ne x t mos t com mon met hod. T he mos t fa mou s met hod, howe ver, is s t i r-f r y i n g (zhao). T h i n ly c ut i n g red ient s a re s t i r red r apid ly i n ver y hot oi l, sea r i n g t hem q u ick ly. Somet i mes t he i n g red ient s a re bl a nc hed br ief ly f i r s t, ot her t i mes s t i r-f r ied f i r s t, t hen w ater added to t he pa n to cont i nue t he cook i n g proces s.
032
三 十 二
3 4 r egions, 8 gr e at tr a ditions
i Te a L e af E g gs
i Po rk w it h Pe a c h R e sin 桃 脂 豬 肉 茶 葉 蛋
033
三 十 三
Anhui
Northern Region Anhui
||
In g re die nts + Traditional Dishe s
In g redients: A n hu i c u isi ne rel ies heav i ly on preser ved food s a nd hea r t y fa re due to t he h a r s h w i nter s a nd rel at ively shor t g row i n g sea son s. P ic k l i n g i s a ver y com mon for m of food preser v at ion a nd pick led c a bba ge (suan cai) i s t r ad it ion a l ly m ade i n g i a nt c l ay pic k l i n g v at s. One of t he mos t i mpor t a nt ch a r ac ter i s t ic of A n hu i c u i si ne i s it s ut i l i z at ion of s u a n c a i. Un l i ke sout her n C h i n a, t he m a i n s t aples i n nor t her n C h i n a a re wheat a nd m i l let a nd it s uppl ies t he m ajor it y of t he s t a rch fou nd i n a nor t her n C h i nese d iet where it i s fou nd i n t he for m of nood les a nd s tea med bread s a nd bu n s. T he u se of v i neg a r a nd g a rl ic i s popu l a r i n Nor t her n c u i si ne. Traditiona l Dishes: Tr ad it ion a l d i s hes i nc lude Pork a nd C h ive D u mpl i n g s, Su a n C a i Hot Pot, C u m i n a nd C a r aw ay L a m b, C on gee (R ice Por r id ge), Tea L ea f Eg g s, St ic k y R ice Bu n s w it h Sweet B ea n Fi l l i n g, C on gee w it h Se ver a l Ty pes of P ic k les (mu s t a r d root i s h i g h ly popu l a r), a nd C or nmea l C on gee. L oc a l Sn ac k s Inc lude But ter f ly Nood les, W h ite G ou r d D u mpl i n g s, Frozen R ice Su g a r, Tu n x i Dr u n ken C r a bs, Pa n Fr ied Eg g w it h Si lver Fi s h , L i hon g z h a n g Hod ge Pod ge. Mi l k y Fat Fish K i n g: It i s a wel l-k now n loc a l d i s h of A n hu i P rov i nce, prepa red w it h h i g h-q u a lit y f ish f rom t he r iver s i n Fen g t a i C ou nt y, A n hu i P rov i nce. Mi l k y Fat Fi s h K i n g, a lso k now n a s Hu a iw a n g Fish, prov ides meat a s sof t a s bea n c u r d, a del ic ate c h ic ken ba sed brot h , a nd i s f r a g r a nced w it h orch id f lower s. Ste wed Ha m a nd Sof t Shel l Tu r t le: T h i s i s t he oldes t t r ad it ion a l fa mou s d i s h of A n hu i P rov i nce, prepa red w it h sof t shel led t u r t les f rom t he mou nt a i n a rea s i n sout h A n hu i. Fa mou s poet s a nd schol a r s i n a ncient t i mes took speci a l t r ips to Hu i z hou to t a s te t h i s del iciou s d i s h.
034
三 十 四
Anhui to i nv ite fol k c hefs to t he i mper i a l pa l ace to prepa re t h i s d i s h for h i m. Si nce t hen t h i s d i s h h a s been wel l k now n a l l over C h i n a. St u f fed B ea n C u r d h a s a golden yel low color, cr i sp s k i n , tender i n side, a nd a sou r a nd s weet t a s te. Wen z hen g Hi l l B a m boo Shoot s: B a m boo s hoot s a re produced i n Wen z hen g Hi l l i n She x i a n C ou nt y, A n hu i P rov i nce. A s t he mos t fa mou s loc a l d i s h i n veget a r i a n d i s hes of A n hu i, t h i s d i s h is k now n for jade wh ite, cr i sp, tender, del iciou s ba m boo s hoot s. Wu wei Smoked D uc k : It i s a fa mou s t r ad it ion a l d i s h of Wu wei C ou nt y, A n hu i P rov i nce, w it h a
3 4 r egions, 8 gr e at tr a ditions
St u f fed B ea n C u r d: L egend h a s it t h at it w a s created by c hefs f rom Fen g y a n g. Z hu Yu a n z h a n g, t he f i r s t emperor of t he Mi n g D y n a s t y, loved to eat St u f fed B ea n C u r d ver y muc h. He sent people
h is tor y of over 200 yea r s. A s one of t he favor ites of A n hu i people, t h i s d i s h feat u res a golden yel low color, a nd t h ic k , tender a nd del iciou s meat.
035
三 十 五
036
三 十 六
h B e an C urd w i t h Mu s hro o m
蘑菇豆腐
h O nio n w i t h Mu t to n
洋蔥羊肉
Shandong
||
Shandong
Northern Region
Re g ion O ve r view + C ooking Me thods
Sh a ndon g s t yle of C h i nese cook i n g. Sh a ndon g cook i n g i n pa r t ic u l a r i s con sidered to be one of t he hea lt h ies t cook i n g for m s i n t he world. T h i s i s bec au se t he i n g red ient s a re u s u a l ly cooked ver y q u ick ly, at a ver y h i g h temper at u re, a nd t hu s ret a i n t he l a r ges t pa r t of t hei r n at u r a l nut r ient s, f l avor s a nd te x t u res. Sh a ndon g c u i si ne con si s t s of t wo m ajor s t yles: (1) Ji aodon g s t yle encompa s si n g d i s hes f rom F u s h a n , Qi n g d ao, Ya nt a i a nd s u r rou nd i n g reg ion s. It is ch a r ac ter i zed by sea food cook i n g w it h l i g ht, del ic ate f l avor s. T he sea food com mon ly u sed i ncludes e ver y t h i n g f rom s hel l f i s h s uc h a s sc a l lops a nd pr aw n s /s h r i mps, to sq u id, to whole f i s h wh ich a re m a r i n ated or s t u f fed before bei n g cooked of ten by bei n g smoked i n a wok .
3 4 r egions, 8 gr e at tr a ditions
Sh a ndon g Trad it ion: Sh a ndon g i s a coa s t a l prov i nce, con sis t i n g pa r t ly of a pen i n s u l a wh ic h e x tend s out i nto t he ocea n ; for t h i s rea son sea food pl ay s a si g n i f ic a nt pa r t i n t he t r ad it ion a l
(2) Ji n a n s t yle wh ic h encompa s ses d i s hes f rom Ji n a n , Dez hou, Ta i a n a nd s u r rou nd i n g reg ion s. It is fa med for it s soup a nd s te w s a nd ut i l i z i n g soups a nd s te w s i n it s d i s hes. T hese c a n be of t he sea food v a r iet y but a w ide v a r iet y of ot her i n g red ient s a re of ten u sed i n t hei r produc t ion. C ook in g Methods: Ji n a n i s bes t k now n for it s g r i l l i n g a nd f r y i n g tec h n iq ues, a nd Ji aodon g for it s f res h sea food prepa r at ion. T he mos t com mon cook i n g tec h n iq ues i nc lude q u ic k f r y i n g, q u ick f r y i n g w it h cor n f lou r, s te w i n g, roa s t i n g, boi l i n g, u si n g s u g a r to m a ke f r u it, a s wel l a s cr y s t a l l i z i n g w it h hone y.
037
三 十 七
Northern Region Shandong
||
Ing re die nts + Traditional Dishe s
In g redients: A s wel l a s sea food, t he Sh a ndon g s t yle of cook i n g t r ad it ion a l ly ut i l i zes m a ny of t he crops i nd i genou s to t he reg ion. T hese i n g red ient s r a n ge f rom nut s a nd g r a i n s t h rou g h to s uch a s cor n a nd a w ide v a r iet y of veget a bles. T he g r a i n s a re mos t com mon ly g rou nd dow n to m a ke a v a r iet y of d i f ferent bread s wh i le t he nut s a re f req uent ly roa s ted i n t hei r s hel ls to en h a nce t hei r f l avou r pr ior to be i ncor por ated i n s u bseq uent Sh a ndon g d i s hes. A not her d i st i nc t feat u re t h at sepa r ates Sh a ndon g c u i si ne f rom ot her C h i nese c u i si nes i s to ser ve more r aw veget a bles a nd r aw sea food i n t he coa s t a l a rea s. C or n: Sh a ndon g is some wh at u n iq ue for it s w ide u se of cor n , a loc a l c a s h crop t h at i s not w idely c u lt iv ated i n nor t her n C h i n a. Un l i ke t he s weet cor n of Nor t h A mer ic a, Sh a ndon g cor n i s c he w y a nd s t a rchy, of ten w it h a g r a s s y a rom a. It i s of ten ser ved si mply a s s tea med or boi led cobs, or removed f rom t he cob a nd l i g ht ly f r ied. Pea nut s: Sh a ndon g is a lso wel l k now n for it s pea nut crops, wh ic h a re f r a g r a nt a nd n at u r a l ly s weet. It is com mon at mea ls i n Sh a ndon g, bot h for m a l a nd c a s u a l, to see l a r ge pl at ter s of peanut s, eit her roa s ted i n t he s hel l, or s hel led a nd s t i r-f r ied w it h s a lt. Pea nut s a re a lso ser ved r aw i n a nu m ber of cold d ishes t h at h a i l f rom t he reg ion. Gr a i n s: Sh a ndon g is a lso d i s t i nc t f rom mos t of C h i n a’s ot her c u l i n a r y t r ad it ion s i n it s w ide u se of a v a r iet y of sm a l l g r a i n s. Mi l let, wheat, oat a nd ba rle y c a n be fou nd i n t he loc a l d iet, of ten eaten a s por r id ge (zhou), or m i l led a nd cooked i nto one of t he m a ny d i f ferent v a r iet ies of s tea med a nd f r ied bread s.
038
三 十 八
Shandong T he l a r ge, s weet c a bba ges g row n i n cent r a l Sh a ndon g a re renow ned for t hei r del ic ate f l avor a nd hea r t i nes s. Vi neg a r: Pos si bly Sh a ndon g’s g reates t cont r i but ion to C h i nese c u i si ne h a s been i n t he a rea of bre w i n g v i neg a r s. Hu nd red s of yea r s of e x per ience com bi ned w it h u n iq ue loc a l met hod s h ave led to s h a ndon g’s prom i nence a s one of t he prem ier reg ion s for v i neg a r produc t ion i n ch i n a. Un l i ke t he l i g hter f l avored, s h a r per v i neg a r s popu l a r i n t he sout her n reg ion s, Sh a ndon g v i neg a r h a s a r ic h , comple x f l avor.
3 4 r egions, 8 gr e at tr a ditions
St aple Veget a bles: Pot atoes, tom atoes, c a bba ges, mu s h room s, on ion s, g a rl ic a nd eg g pl a nt s m a ke up t he s t aple veget a bles. Gr a s s y g reen s, sea g r a s ses, a nd bel l pepper s a re com mon.
O t her com mon i n g red ient s i nc lude s uc h a s a w ide v a r iet y of mu s h room s, g a rl ic, C h i nese c a bba ge, a nd d i f ferent v a r iet ies of pepper s. T hou g h moder n t r a n spor t at ion met hod s h ave g reat ly i ncrea sed t he av a i l a bi l it y of i n g red ient s f rom a l l over C h i n a a nd t he res t of t he world, Sh a ndon g c u i si ne rem a i n s rooted i n it s a ncient t r ad it ion s. Traditiona l Dishes: T he mos t fa mou s d i s h i s t he Yel low R iver C a r p i n Sweet + Sou r Sauce. In add it ion to t he C a r p, t y pic a l cou r ses i n t he c u i si ne i nc lude Br a i sed A ba lone, Fr ied Sea C uc u m ber w it h On ion , Ji n a n Smoked Pork , Fr a g r a nt C a l a mu s i n Mi l k Soup, Br a i sed C h ic ken Dez hou St yle, Bi r d ’s Nes t Soup, On ion Sauted w it h Mut ton , B ea n C u r d w it h Mu s h room.
039
三 十 九
040
四 十
東部 = eastern region
3 4 r egions, 8 gr e at tr a ditions
2000 bce
東 部
041
四 十 一
Eastern Region Jiangsu
||
R e g ion O ve r view + C ooking Me thods
Jia n g su Tradition: Ji a n g s u C u i si ne’s c h a r ac ter i s t ic s i nc lude u si n g f res h i n g red ient s, creat i n g a l i g ht, del ic ate f l avor, ret a i n i n g t he or i g i n a l t a s te of t he i n g red ient s, met ic u lou s present at ion a nd el a bor ate c a r v i n g, a nd u si n g plea s a nt color s a nd appea l i n g s h apes. Ji a n g s u c u isi ne’s te x t u re i s c h a r ac ter i zed a s sof t, but not to t he poi nt of bei n g mu s hy or fa l l i n g apa r t. For e x a mple, t he meat t a s tes q u ite sof t but wou ld not sepa r ate f rom t he bone when pic ked up. O t her ch a r ac ter is t ic s i nc lude t he s t r ic t selec t ion of i n g red ient s accor d i n g to t he sea son s, emph a sis on t he m atch i n g color a nd s h ape of eac h d i s h , a nd emph a sis on u si n g soup to i mprove t he f l avor of i n g red ient s or a d i s h. Ji a n g s u c u isi ne is a lso fa mou s for it s beaut i f u l appea r a nce. A l l t he d i s hes s hou ld not on ly t a s te m a r velou s but a lso look at t r ac t ive. Ji a n g s u c u i si ne con sis t s of se ver a l s t yles, i nc lud i n g: (1) Na nji n g C u isi ne emph a si zes a ba l a nced t a s te a nd plea si n g color s, w it h d i s hes i ncor por at i n g r iver f ish, sh r i mp a nd duc k . (2) Su z hou c u isi ne s t res ses t he selec t ion of r aw i n g red ient s, w it h a s t ron ger t a s te t h a n Na nji n g c u isi ne, a nd w it h a tendenc y to be s weeter t h a n t he ot her v a r iet ies of Ji a n g s u c u i si ne. (3) Wu x i c u isi ne is fa med for it s nu merou s t y pes of r ice por r id ge (con gee or zhou). C ook in g Methods: T he bes t of Ji a n g s u c u i si ne i nc ludes t he boi led f res hw ater sea food s, e xq u isite c ut t i n g tech n iq ues, emph a sis on v a r iou s f l a me i nten sit ies, a nd t he cont r a s t of s a lt y a nd s weet, f resh, mel low a nd l i g ht, pay i n g speci a l at tent ion on br i n g i n g out or i g i n a l t a s tes a nd f l avor s. T he reg ion speci a l i zes i n t he met hod s of si m mer i n g, s te w i n g, br a i si n g, s tea m i n g, a nd 042
四 十 二
s t i r f r y i n g, ba k i n g over a s low f i re, w a r m i n g up, roa s t i n g, a nd s autéi n g.
3 4 r egions, 8 gr e at tr a ditions
i “L io n He a d” S te w e d Me a tb a l l s 獅 子 頭
043
四 十 三
Jiangsu
h Yan g z h ou Fr ie d R i c e
044
四 十 四
揚州炒飯
h Ji an g you Fr ie d D ump lin gs
醬油煎餃
Jiangsu
||
Jiangsu
Eastern Region
Ing re die nts + Traditional Dishe s
h a s a plea s a nt weat her, m a k i n g it not on ly f u l l of f i s h produc t s but a lso v a r ied i n t he veget a bles. One of t he mos t i mpor t a nt f i s h i n Ji a n g s u c u i si ne i s but ter f i s h , wh ic h i s con sidered to be one of t he t h ree t rea s u res f rom t he Ya n g t ze R iver, a lon g w it h h i ls a her r i n g a nd c ut l a s s f i s h. Traditiona l Dishes: Diced C h ic ken a nd C a r rot s, Ma nd a r i n Fi s h i n t he Sh ape of a S q u i r rel, Dr yBlow n C h ic ken , Spa r row w it h Hot Sauce, Br a i sed Q u a i l w it h Spiced Powder, Fres h Water Sh r i mp w it h Bit ter Melon , Eg g Soup w it h C h r y s a nt hemu m L eaves, L a s t i n g Wea lt h a nd Sweet C r i spy D uck , B eg g a r’s C h ic ken , a nd L ot u s S cented But ter f i s h i n C rea m Sauce. Sa n fen g q i ao Soy Sauce Spa rer i bs: Meat d i s hes i n Hu a iy a n g c u i si ne u s u a l ly h ave a sof t te x t u re.
3 4 r egions, 8 gr e at tr a ditions
In g redients: Ji a n g s u prov i nce i s loc ated i n t he Sout hea s t of C h i n a wh ic h i s c lose to t he sea a nd
A per fec t e x a mple i s Sa n fen g q i ao Soy Sauce Spa rer i bs. T h i s d i s h i s prepa red w it h h i g h-q u a l it y spa rer i bs a nd more t h a n 20 preciou s spices. O t her feat u res i nc lude a br i g ht red color, tender meat, a nd a s l i g ht ly s weet t a s te. T h i s d i s h i s wel l k now n bot h i n C h i n a a nd a broad. C a i gen Meat ba l ls: A t t he ba nq uet to celebr ate t he fou nd i n g of t he People‘s R epu bl ic of C h i n a, P rem ier Z hou E n l a i enter t a i ned honored C h i nese a nd i nter n at ion a l g ues t s w it h t h i s speci a l del ic ac y. Even t hou g h t h i s i s a meat d i s h it i s not oi ly, but s u r pr i si n g ly l i g ht a nd del ic ate. O t her wel l-k now n Ji a n g s u sn ac k s i nc lude ju ic y cr a b meat bu n s, Na nji n g Sa lted D uc k , Ya n g z hou Jerk y, a nd Jade Stea med D u mpl i n g s. B ot h meat a nd veget a r i a n sn ac k s of a l l s h apes a nd t a s tes a re av a i l a ble. T he mos t not a ble sn ac k s a re Hu a n g q i ao B a ked C a ke, K a iy a n g Dr ied B ea nc u r d Sl ices, B eef Soup, Ji a n g you Fr ied D u mpl i n g s, Jel l ied B ea nc u r d, S c a l l ion Pa nc a kes, Smoked Fish Nood les, a nd K u i g u a n g ge Spiced Eg g s. 045
四 十 五
Eastern Region Zhejiang
||
Re g ion O ve r view + C ooking Me thods
Z hejia n g Tradition: Z heji a n g c u i si ne h a s a n e x ten sive selec t ion of m ater i a ls a nd a preci se m atch i n g of i n g red ient s. E mph a si s i s pl aced on t he sea son a nd v a r iet y of m a i n i n g red ient s. T he choice of s upplement a r y i n g red ient s a nd sea son i n g s i s a i med to g ive prom i nence to m a i n i n g red ient s, s t ren g t hen f res h nes s a nd f r a g r a nce a nd el i m i n ate f i s h i nes s a nd g rea si nes s a nd h a s f i ne c ut t i n g tech n iq ues. T he c u i si ne con si s t s of d i f ferent s t yles, eac h or i g i n at i n g f rom a cit y i n t he prov i nce: (1) Ha n g z hou is t he mos t fa mou s of t he t h ree a nd emph a si zes sea food, s hel l f i s h a nd a v a r iet y of sea son a l veget a bles a nd ba m boo s hoot s. (2) Sh aox i n g s t yle speci a l i zes i n pou lt r y a nd f res hw ater f i s h ; it s d i s hes h ave a u n iq ue r u r a l f l avor a nd somet i mes u se t h ic k g r av ies. (3) Ni n g bo s t yle is k now n for it s sea food, w it h emph a sis on f res h nes s h i g h l i g ht i n g t he or i g i n a l f l avor of it s i n g red ient s. A s Z heji a n g c u isi ne con si s t s of hu nd red s of sm a l l del ic acies f rom it s m a i n cit ies, it t a kes i n Ha n g z hou’s f i nenes s a nd d iver si f ic at ion , Ni n g bo’s sof t nes s a nd or i g i n a l it y, a nd Sh aox i n g’s pa s tor a l i nteres t s. C ook in g Methods: T he c h ief tec h n iq ues of cook i n g l ie i n f r y i n g, q u ic k f r y, s t i r f r y, br a i si n g, a nd s tea m i n g t hu s render i n g t he d i s hes bot h hea lt h f u l a nd s avor y.
046
四 十 六
i S t ir Fr ie d C rab
3 4 r egions, 8 gr e at tr a ditions
i D o n g p o Po rk
東 坡 豬 肉
炒 螃 蟹
047
四 十 七
Zhejiang
h B amb o o S h o o t s + Ve ge t ab le s
048
四 十 八
蔬菜炒竹
h L o n g j in g Te a S hr imp
龍井蝦仁
Zhejiang
||
Zhejiang
Eastern Region
Ing re die nts + Traditional Dishe s
shel l f ish, a nd ot her sea food s a re a bu nd a nt. Traditiona l Dishes: Wes t L a ke Fi s h i n Vi neg a r, Don g po Pork , St i r-Fr ied C r a b i n Or a n ge, Eel i n Ni n g bo St yle, Bi fen g t a n g Da s heen w it h Sh r i mp, Fen g hu a Blood C l a m , Br a i sed D uc k Ton g ue w it h Fresh Mu sh room , a nd Z hu Hon g w u B ea n C u r d. Wes t-L a ke Br a i sed Fi s h i n Vi neg a r: T h i s d i s h i s a t r ad it ion a l del ic ac y i n Ha n g z hou. It i s s a id t h at t here w a s once a boy who m ade h i s l iv i n g by f i s h i n g. W hen he fel l i l l, h i s si s ter-i n-l aw f ished for h i m a nd br a i sed t he f i s h s he c au g ht w it h a m a r i n ade of v i neg a r a nd s u g a r. He w a s s a id to h ave m ade a n i m med i ate recover y a f ter eat i n g it. T he boy’s s tor y a rou sed t he at tent ion of t he
3 4 r egions, 8 gr e at tr a ditions
In g redients: Z heji a n g i s k now n a s “t he l a nd of f i s h a nd r ice” i n t he Ya n g t ze R iver Delt a. Fi s h ,
emperor a nd t he recipe h a s been u sed e ver si nce. L on g ji n g Tea Sh r i mp: L ive s h r i mps a re s t i r-f r ied i n a rom at ic L on g ji n g tea, t a ken f rom t he bes t tea i n Ha n g z hou a nd wh ic h i s recog n i zed for g reen nes s, f r a g r a nce, pu re t a s te a nd eleg a nce. B eg g a r’s C h ic ken: L egend h a s it t h at B eg g a r’s c h ic ken w a s i nvented by a Ha n g z hou t h ief. T he s tor y goes t h at bec au se t he t h ief h ad no s tove, he w r apped t he s tolen bi r d i n c l ay a nd ba ked it i n a hole i n t he g rou nd; a not her ver sion e x pl a i n s t h at he w a s a hu n g r y t h ief who fou nd a w ay to cook h is bi r d a nd keep it a nd it s a rom a secret.
049
四 十 九
Eastern Region Fujian
||
R e g ion O ve r view + C ooking Me thods
Fujia n Tradition: Fuji a n s t yle c u i si ne i s k now n to be l i g ht but f l avou r f u l, sof t, a nd tender, w it h pa r t ic u l a r emph a sis on f res h f l avor a s wel l a s ret a i n i n g t he or i g i n a l f l avou r of t he m a i n i n g red ient s i n s tead of m a sk i n g t hem. F uji a n d i s hes a re s l i g ht ly s weet a nd sou r, a nd les s s a lt y, a nd of ten u se t he red d is t i l ler’s g r a i n for f l avor i n g. T he mos t c h a r ac ter i s t ic a spec t of F uji a n c u i si ne is t h at it s d ishes a re of ten ser ved i n soup. T he tech n iq ues employed i n t he c u i si ne a re comple x but t he res u lt s a re idea l ly ref i ned i n t a s te w it h no “ loud ” f l avou r s. Pa r t ic u l a r at tent ion i s a lso pa id on t he k n i fe s k i l ls a nd cook i n g tech n iq ue of t he chefs. E mph a si s i s a lso on ut i l i z i n g brot h /soup, a nd t here i s a s ay i n g s i n t he reg ion’s c u isi ne: “One brot h c a n be c h a n ged i nto nu merou s (ten) for m s” a nd “It i s u n accept a ble for a mea l to not h ave soup.” F uji a n c u i si ne con sis t s of fou r s t yles: (1) Fu z hou: T he t a s te is l i g ht compa red to ot her s t yles, of ten w it h a m i xed s weet a nd sou r t a s te. Fu z hou is fa mou s for it s soups. F u z hou d i s hes, q u ite popu l a r i n ea s ter n , cent r a l a nd nor t her n Fuji a n P rov i nce, a re more f res h , del iciou s, a nd les s s a lt y, s weet, a nd sou r. (2) Wes ter n Fuji a n: T here a re of ten s l i g ht spic y t a s tes f rom mu s t a r d a nd pepper a nd t he cook i n g met hod s a re of ten s tea m , f r y a nd s t i r-f r y. Wes t F uji a n d i s hes a re s a lt y a nd hot, pre v a i l i n g i n Ha k k a reg ion w it h s t ron g loc a l f l avor. (3) Sout her n Fuji a n: Spic y a nd s weet t a s te a re of ten fou nd i n t hese d i s hes a nd t he selec t ion of s auces is el a bor ate. Sout h F uji a n d i s hes a re s weet a nd hot a nd u se hot s auces, c u s t a r d, a nd or a n ge ju ice a s f l avor i n g s. (4) Q u a n z hou: T he lea s t oi ly but w it h s t ron ges t t a s te/f l avor of F uji a n c u i si ne. Great emph a sis i s 050
五 十
pl aced on t he sh ape of t he i n g red ient s for eac h d i s h.
Fujian br a isi n g, q u ic k-boi l i n g, a nd s tea m i n g. Fi ne Sl ici n g Tec h n iq ues: F uji a n c u i si ne s t res ses on f i ne s l ici n g tec h n iq ues so muc h t h at it i s reputed a s “s l iced i n g red ient s a re a s t h i n a s paper a nd s h redded a s s l i m a s h a i r s.” Fi ne s l ici n g tech n iq ues m ay bet ter feat u re t he a rom a a nd te x t u re of t he food. Mos t d i s hes a re sea food ba sed, a nd i f t he sea food i s not c ut wel l, t he d i s hes w i l l fa i l to e x h i bit t hei r t r ue f l avor.
3 4 r egions, 8 gr e at tr a ditions
C ook in g Tech n iq ues: F uji a n c u i si ne feat u res s tea m i n g, f r y i n g, s t i r f r y i n g, s te w i n g, boi l i n g,
051
五 十 一
h B u d d h a Jump in g O ve r t he Wa l l
052
五 十 二
h S hr imp w i t h C hive B u d s
佛跳牆
蝦 仁 炒大蒜
Fujian
||
Fujian
Eastern Region
Ing re die nts + Traditional Dishe s
h a s a favor a ble geog r aph ic a l loc at ion w it h mou nt a i n s i n it s nor t h a nd sea to it s sout h. Ma ny mou nt a i n del ic acies s uc h a s mu s h room , ba m boo s hoot s a nd t remel l a a re of ten fou nd here. T he coa s t a l a rea produces 167 v a r iet ies of f i s h a nd 90 k i nd s of t u r t les a nd s hel l f i s h. It a lso produces ed i ble bi rd ’s nes t, c ut t lef i s h , a nd s t u r geon. Sea son i n g s: Un iq ue sea son i n g f rom t he prov i nce a nd it reg ion s i nc lude s h r i mp oi l, s h r i mp pa s te, s u g a r, Sh ac h a s auce, a nd preser ved apr icot. A s wel l, w i ne lees f rom t he produc t ion of r ice w i ne is com mon ly u sed i n a l l a spec t s of t he reg ion’s c u i si ne. R ed yea s t r ice i s a lso com mon ly u sed i n t he reg ion’s c u i si ne.
3 4 r egions, 8 gr e at tr a ditions
In g redients: F uji a n c u i si ne emph a si zes sea food a nd mou nt a i n del ic acies. F uji a n P rov i nce
Wi ne: T he prov i nce i s a lso wel l k now for it s “ d r u n ken” (w i ne m a r i n ated) d i s hes a nd i s fa mou s for t he q u a l it y of t he soup s toc k s a nd ba ses u sed to f l avou r t hei r d i s hes, soups, a nd s te w s. Traditiona l Dishes: R ou yen Wonton , B a k K ut Teh , Hon g c ao C h ic ken (R ed Yea s t R ice C h ic ken) St u f fed Fis h B a l ls, Green Pepper a nd Pork St r ips, Fr ied Fi s h Fi l led Yu ba Sk i n , St i r Fr ied R aw Pea nut s, F uji a n Fi s h B a l ls, Nood les w it h D u mpl i n g s, Popi a h , Snow C h ic ken , P r aw n w it h Dr a gon’s B ody, a nd Phoen i x’s Ta i l. Budd h a Ju mpi n g O ver t he Wa l l: T he mos t fa mou s a nd c l a s sic a l d i s h of F uji a n h a s a lon g h i s tor y d at i n g back to t he Qi n g D y n a s t y. It i s m ade of a n a s sor t ment of m ater i a ls: s h a rk ’s f i n , f i s h m aw, a ba lone, sq u id, sea c uc u m ber, c h ic ken brea s t, duc k c hops, pork t r ipe, pork leg, m i nced h a m , mut ton el bow, d r ied sc a l lop, w i nter ba m boo s hoot s, x i a n g g u mu s h room s, a nd soon , T hese a re sea soned a nd s tea med sepa r ately a nd t hen put i nto a sm a l l-mout hed c l ay ja r toget her w it h cooki n g w i ne a nd boi led q u a i l eg g s.
053
五 十 三
054
五 十 四
南部 = southern region
3 4 r egions, 8 gr e at tr a ditions
guangzhou
南 部
055
五 十 五
Southern Region Guangzhou
||
Re g ion O ve r view + C ooking Me thods
Gu a n g z hou / C a ntonese Trad it ion: O f a l l t he reg ion a l v a r iet ies of C h i nese c u i si ne, C a ntonese is renow ned bot h i n side a nd out side C h i n a. It s prom i nence out side C h i n a is due to it s pa l at a bi l it y to Wes ter ner s a nd t he g reat nu m ber s of ea rly em i g r a nt s f rom t he G u a n g don g a rea of G u a n g z hou. C ook in g Methods: Ma ny cook i n g met hod s a re u sed, s tea m i n g a nd s t i r f r y i n g bei n g t he mos t favou red due to t hei r conven ience a nd r apid it y, a nd t hei r a bi l it y to br i n g out t he f l avor of t he f res hes t i n g red ient s. O t her tec h n iq ues i nc lude s h a l low f r y i n g, dou ble boi l i n g, br a isi n g, a nd deep-f r y i n g. Somet i mes i n t he us, t he ter m Hong Kong Style i s u sed to d i s t i n g u is h t h i s s t yle of cook i n g f rom t he more A mer ic a n i zed ver sion mos t A mer ic a n s a re fa m i l i a r w it h. Note t h at ac t u a l Hon g K on g c u i si ne h a s e volved some wh at f rom t r ad it ion a l C a ntonese c u isi ne ser ved i n G u a n g z hou.
056
五 十 六
3 4 r egions, 8 gr e at tr a ditions
i S w e e t + S our Po rk
i Wo nto n No o d le S oup 云 吞 湯 麵 咕 嚕 肉
057
五 十 七
guangzhou
Southern Region Guangzhou
||
Ing re die nts
In g redients: C a ntonese c u i si ne d r aw s upon a g reat d iver sit y of i n g red ient s a s G u a n g don g h a s been a t r ad i n g por t si nce t he d ay s of t he T h i r teen Fac tor ies, br i n g i n g it m a ny i mpor ted food s a nd i n g red ient s. B esides pork , beef, a nd c h ic ken , C a ntonese c u i si ne i ncor por ates a l mos t a l l ed i ble meat s, i nclud i n g or g a n meat s, c h ic ken feet, duc k a nd duc k ton g ues, sn a kes, a nd sn a i ls. For m a ny t r ad it ion a l C a ntonese cook s, t he f l avor s of a f i n i s hed d i s h s hou ld be wel l-ba l a nced, a nd ne ver cloy i n g or g rea s y. A lso, spices s hou ld be u sed i n modes t a mou nt s to avoid over whel mi n g t he f l avor s of t he pr i m a r y i n g red ient s, a nd t hese pr i m a r y i n g red ient s i n t u r n s hou ld be at t he pea k of t hei r f resh nes s a nd q u a l it y. Interes t i n g ly, t here i s no w idespread u se of f res h herbs i n C a ntonese cook i n g (a nd mos t ot her reg ion a l C h i nese c u i si nes i n fac t), cont r a s t i n g w it h t he l i ber a l u s a ge seen i n Eu ropea n c u i si nes a nd ot her A si a n c u i si nes s uc h a s T h a i or Viet n a mese. Ga rl ic ch ives a nd cor i a nder leaves a re not a ble e xcept ion s, a lt hou g h t he l at ter tend s to be mere g a r n ish i n mos t d ishes. Sea food: D ue to G u a n g don g’s loc at ion on t he sout her n coa s t of C h i n a, f res h l ive sea food i s a speci a lt y i n C a ntonese c u i si ne. Ma ny res t au r a nt s m a i nt a i n l ive sea food t a n k s. From t he C a ntonese per spec t ive, s t ron g spices a re added on ly to s t a le sea food to cover t he rot t i n g odor. T he f reshes t sea food is odorles s, a nd i s bes t cooked by s tea m i n g. On ly a sm a l l a mou nt of soy s auce, g i n ger, a nd spr i n g on ion i s added to s tea med f i s h. T he l i g ht sea son i n g i s u sed on ly to br i n g out t he n at u r a l s weet nes s of t he sea food. Howe ver, mos t res t au r a nt s wou ld g l ad ly get r id of t hei r s t a le sea food i nventor y by of fer i n g d i s hes loaded w it h g a rl ic a nd spices. A s a r u le of t hu m b i n C a ntonese d i n i n g, t he spici nes s of a d i s h i s u s u a l ly i nver sely propor t ion a l to t he f res h nes s of t he i n g red ient s. 058
五 十 八
guangzhou soy s auce, r ice w i ne, cor n s t a r c h , v i neg a r, ses a me oi l, a nd ot her oi ls s u f f ice to en h a nce f l avor i n mos t C a ntonese cook i n g, t hou g h g a rl ic i s u sed heav i ly i n some d i s hes, especi a l ly t hose i n wh ic h i nter n a l or g a n s, s uc h a s ent r a i ls, m ay em it u nplea s a nt odor s. Gi n ger, c h i l i pepper s, f ive-spice powder, powdered wh ite pepper, s t a r a n i se a nd a fe w ot her spices a re u sed, but of ten spa r i n g ly. Dr ied a nd P reser ved In g red ient s: T hou g h C a ntonese cook s pay muc h at tent ion to t he f res h nes s of t hei r cook i n g i n g red ient s, C a ntonese cook i n g a lso u ses a lon g l i s t of preser ved food item s to g ive a dept h of f l avou r to a d i s h.
3 4 r egions, 8 gr e at tr a ditions
Sauces / C ond i ments: C l a s sic C a ntonese s auces a re l i g ht, mel low a nd perh aps bl a nd compa red to t he t h ic ker, d a rker, a nd r ic her s auces of ot her C h i nese c u i si nes. Spr i n g on ion , s u g a r, s a lt,
Some item s g a i n ver y i nten se f l avor s du r i n g t he d r y i n g /preser v at ion /ox id at ion proces s. Some chefs com bi ne bot h d r ied a nd f res h v a r iet ies of t he s a me item s i n a d i s h to create a cont r a s t i n t he t a s te a nd te x t u re. Dr ied item s a re u s u a l ly soa ked i n w ater to rehyd r ate before cook i n g. Not on ly do preser ved food s h ave a lon ger s hel f l i fe, somet i mes t he d r ied food s a re prefer red over t he f resh ones bec au se of t hei r u n iq uely i nten se f l avor or te x t u re. T hese i n g red ient s a re genera l ly not ser ved i nd iv idu a l ly, a nd need to go w it h veget a bles or ot her C a ntonese d i s hes.
059
äş” ĺ? äš?
Southern Region Guangzhou
||
Traditional Dishe s
Traditiona l Dishes: A nu m ber of d i s hes h ave been a pa r t of t he C a ntonese c u i si ne col lec t ion si nce t he ea rl ies t ter r itor i a l es t a bl is h ment s of G u a n g don g prov i nce. W h i le m a ny of t hese a re on t he menu s of t y pic a l C a ntonese res t au r a nt s, some a re more com mon ly fou nd a mon g C h i nese homes due to t hei r si mpl icit y a nd pa l at a bi l it y. Home s t yle C a ntonese d i s hes a re u s u a l ly ser ved w it h pl a i n wh ite r ice. T here a re a sm a l l selec t ion of deep f r ied d i s hes i n C a ntonese c u i si ne, a nd c a n of ten be fou nd a s s t reet food. A s t he y h ave been e x ten sively doc u mented t h rou g hout C olon i a l Hon g K on g recor d s i n t he 19t h to 20t h cent u r y, mos t a re con sidered es sent i a l pa r t of t he C a ntonese d iet, a s a fe w a re s y nony mou sly a s soci ated w it h C a ntonese brea k fa s t a nd lu nc h. Slow C ooked S oup: A not a ble C a ntonese speci a l it y i s s low-cooked soup. T he soup i s u s u a l ly a clea r brot h prepa red by si m mer i n g meat a nd ot her i n g red ient s for se ver a l hou r s. Somet i mes, C h i nese herba l med ici nes a re added to t he pot. In g red ient s v a r y g reater depend i n g on t he t y pe of soup. T he m a i n at t r ac t ion i s t he l iq u id i n t he pot, a lt hou g h t he sol id s a re eaten too. A whole ch icken m ay si m mer i n a brot h for si x hou r s or lon ger. Tr ad it ion a l C a ntonese fa m i l ies h ave t h i s t y pe of soup at lea s t once a week . In t h i s d ay a nd a ge m a ny fa m i l ies w it h bot h pa rent s work i n g c a n not a f ford t h is t r ad it ion due to t he lon g prepa r at ion t i me req u i red. Howe ver, wea lt hy fa m il ies w it h ser v a nt s a nd a cook s t i l l enjoy t he lu x u r y e ver y d ay. B ec au se of t he lon g prepa r at ion t i me, mos t res t au r a nt s do not ser ve home m ade soup or opt for a soup du jou r.
060
ĺ… ĺ?
3 4 r egions, 8 gr e at tr a ditions
i S w e e t D e s s e r t S oup
i B o k C hoy w it h G arli c 蒜 茸 白 菜 糖 水
061
六 十 一
guangzhou
h L i t t l e Pan R i c e
062
六 十 二
煲仔飯
h S te am e d D ump lin gs
蒸餃
guangzhou Southern Region
||
Traditional Dishe s
Siu Mei: R oa s ted ba rbeq ue (siu mei) i s es sent i a l ly t he C h i nese rot i s ser ie s t yle of cook i n g. Un l i ke mos t ot her C a ntonese d i s hes, Siu mei con si s t s on ly of meat, w it h no veget a bles. It creates a u n iq ue, deep ba rbec ue f l avor t h at i s u s u a l ly en h a nced by a f l avor f u l s auce, a d i f ferent s auce is u sed for eac h meat. L it tle Pa n R ice: L it t le pa n r ice a re d i s hes t h at a re cooked a nd ser ved i n a f l at-bot tomed pa n (a s opposed to a rou nd-bot tomed wok), u s u a l ly a s aucepa n or br a i si n g pa n. Suc h d i s hes a re cooked by cover i n g a nd s tea m i n g, m a k i n g t he r ice a nd i n g red ient s ver y hot a nd sof t. Us u a l ly t he i n g red ient s a re l ayered on top of t he r ice w it h l it t le to no m i x i n g i n bet ween. Q u ite a nu m ber of
3 4 r egions, 8 gr e at tr a ditions
Guangzhou
i n g red ient s a re u sed w it h m a ny s t a nd a r d com bi n at ion s. Night Dishes: T here a re a nu m ber of d i s hes t h at a re of ten ser ved i n C a ntonese res t au r a nt s e xclu sively du r i n g d i n ner. Tr ad it ion a l ly d i m s u m res t au r a nt s s top ser v i n g ba m boo ba s ketd ishes a f ter d i m s u m hou r s a nd beg i n of fer i n g a n ent i rely d i f ferent menu i n t he e ven i n g. Some d ishes a re more s t a nd a r d wh i le ot her s a re q u ite reg ion a l. Some a re c u s tom i zed for speci a l pu rposes l i ke C h i nese m a r r i a ge, Ne w Yea r, or ot her l a r ge ba nq uet s. Sa lt a nd pepper d i s hes a re one of t he fe w spic y d i s hes. Desser t: A f ter a n i g ht mea l or d i s h , C a ntonese res t au r a nt s u s u a l ly of fer s weet soups (tong sui) or herba l jel ly (g uiling gao).
063
六 十 三
064
六 十 四
西部 = western region
3 4 r egions, 8 gr e at tr a ditions
2000 bce
西 部
065
六 十 五
Western Region Hunan
||
R e g ion O ve r view + C ooking Me thods
Hu na n Tradition: Hu n a n c u i si ne i s wel l k now n for it s hot spic y f l avor, f res h a rom a a nd deep color. Hu n a n is a l a nd of gent le h i l ls, c apa ble of produci n g a g reat dea l of food. T he nor t hea s ter n sec t ion of Hu n a n fa l ls i n t he Midd le Ya n g t ze Pl a i n , a fer t i le a g r ic u lt u r a l a rea. C h i n a’s second l a r ges t l a ke, Don g t i n g L a ke, i s loc ated i n t he fa r nor t hea s t por t ion of Hu n a n prov i nce. D ue to t he h i g h a g r ic u lt u r a l out put of t he reg ion , i n g red ient s for Hu n a n d i s hes a re m a ny a nd v a r ied. A not her feat u re of Hu n a n c u i si ne i s t h at t he menu c h a n ges w it h t he sea son s. In a hot a nd hu m id s u m mer, a mea l w i l l u s u a l ly s t a r t w it h cold d i s hes or a pl at ter hold i n g a selec t ion of cold meat s w it h ch i l ies for open i n g t he pores a nd keepi n g cool i n t he s u m mer. In w i nter, a popu l a r c hoice is t he hot pot, t hou g ht to heat t he blood i n t he cold mont h s. Hu n a n c u i si ne s t res ses a pu n gent f l avor, a nd d ishes m ade of c u red produc t s a lso m a ke a n i mpor t a nt cont r i but ion to Hu n a n food. Hu n a n c u isi ne is con sis ted of t h ree s t yles: (1) X i a n g R iver s t yle wh ic h i s represented by d i s hes of C h a n g s h a. (2) Don g t i n g L a ke s t yle wh ic h i s represented by d i s hes of Hen g y a n g. (3) Wes ter n Hu n a n s t yle wh ic h i s represented by d i s hes of X i a n g t a n. C ook in g Methods: Ste w i n g, br a i si n g, smok i n g, si m mer i n g, s tea m i n g, f r y i n g, a nd pot roa s ti n g a re a l l popu l a r Hu n a n cook i n g tec h n iq ues. E l a bor ate prepa r at ion i s a h a l l m a rk of Hu n a n c u isi ne. Hu n a n cook s spend more t i me on t he look a nd aes t het ic appea r a nce of a d i s h t h a n t hei r Sichu a n cou nter pa r t s.
066
六 十 六
i O ran ge C hi c k e n
3 4 r egions, 8 gr e at tr a ditions
i S p i c y C lam s
辣 椒 炒 蛤 蜊
陳 皮 雞
067
六 十 七
Hunan
Western Region Hunan
||
In g re die nts + Traditional Dishe s
In g redients: K now n for it s l i ber a l u se of c h i l l i pepper s, s h a l lot s a nd g a rl ic, Hu n a n c u i si ne is k now n for bei n g d r y hot or pu rely hot, a s opposed to t he bet ter k now n Sic hu a n c u i si ne, to wh ich it is of ten compa red. K now n for it s d i s t i nc t ive m á l à ( hot a nd nu m bi n g ) sea son i n g a nd ot her comple x f l avou r com bi n at ion s, Sic hu a n c u i si ne f req uent ly employ Sic hu a n pepper cor n s a lon g w it h ch i l ies wh ich a re of ten d r ied, a nd ut i l i zes more d r ied or preser ved i n g red ient s a nd cond i ment s. Hu n a n C u i si ne, on t he ot her h a nd, i s of ten spicier by pu re c h i l i content, cont a i n s a l a r ger v a r iet y of f resh i n g red ient s, tend s to be oi l ier, a nd i s s a id to be pu rer a nd si mpler i n t a s te. A not her ch a r ac ter i s t ic d i s t i n g u is h i n g Hu n a n c u i si ne f rom Sic hu a n c u i si ne i s t h at, i n gener a l, Hu n a n c u isi ne u ses smoked a nd c u red good s i n it s d i s hes muc h more f req uent ly. Hu n a n is fa mou s for it s h a m. Staple Foods: C h i l i pepper s, s h a l lot s a nd g a rl ic. R ice i s t he s t aple g r a i n —Hu n a n produces r ice i n h i g her q u a nt it ies t h a n a ny ot her prov i nce i n C h i n a. Pou lt r y a nd meat d i s hes a re a lso popul a r—Hu n a n is C h i n a’s second l a r ges t s uppl ier of beef, pork a nd mut ton. Hu n a n’s l a kes prov ide a n a bu nd a nce of f ish a nd s hel l f i s h , a s wel l a s more e xot ic food s uc h a s t u r t le. Sweet a nd Sou r, Hot a nd Sou r, a nd Hot a nd Spic y a re popu l a r f l avor com bi n at ion s i n Hu n a n cook i n g. Mou nta in Foods: B ec au se t h i s a rea i s mou nt a i nou s, it h a s a bu nd a nt g a me, mu s h room s, a nd f u n g i. It s d ishes a re si mple, r ic h , a nd pu re. T he mou nt a i n dwel ler s a lso m a ke smoked, c u red meat s t h at a re s a lt y, f r a g r a nt, hot, sou r, a nd del iciou s. For e x a mple, s tea med c u red meat, Double Ni nt h Fes t iv a l cou ld f u n g i, deep – f r ied loac he (a f i s h si m i l a r to a c a r p), a nd hot a nd spic y f rog leg s a l l h ave t he r ic h f l avor s of t h i s mou nt a i nou s reg ion.
068
六 十 八
Hunan L eg s. A speci a l hot pot c a l led L over’s Hot Pot i s fa mou s for spl it t i n g t he pot i nto a spic y side a nd a m i lder side. Fr ied C h ic ken w it h Spic y Sauce, Smoked Pork w it h Dr ied L on g Green B ea n s, Stea med Fi s h Head s i n C h i l i Sauce, Tot a nd Pepper y C h ic ken , Spa re R i bs Stea med i n B a m boo, C h a n g sh a St yle St i n k y Tof u, Ma s hed Sh r i mp In L ot u s Pod, X i a n g du R oa s t D uc k , Si z z l i n g R ice Soup, L ot u s Seed s i n R oc k Su g a r Sy r up, P u mpk i n C a ke, O x t a i l Por r id ge, X i aox i a n g Tu r t le a re a lso com mon d i s hes of Hu n a n. Or a n ge B eef: Made by m a r i n at i n g beef over n i g ht, t hen m a r i n at i n g a g a i n w it h a m i x t u re i nc ludi n g eg g wh ite, w i ne, a nd wh ite pepper, i s a c l a s sic Hu n a n d i s h.
3 4 r egions, 8 gr e at tr a ditions
Traditiona l Dishes: Hu n a n’s c u l i n a r y reper toi re con si s t s of more t h a n 4 ,000 d i s hes, i nc lud i n g Don g’a n C h ic ken , Mao’s Br a i sed Pork , Dr u n ken D uc k , C h a n g s h a Ver m icel l i, a nd Spic y Frog’s
Cr ispy D uc k : D uc k t h at i s sea soned w it h pepper cor n s, s t a r a n i se, fen nel, a nd ot her spices, t hen s tea med a nd f i n a l ly deep-f r ied.
069
六 十 九
h Kun g Pa o C hi c k e n
070
七 十
宮保雞丁
h D an D an No o d le s
擔擔麵
Sichuan
||
Sichuan
Western Region
Re g ion O ve r view + C ooking Me thods
t he Sichu a n pepper cor n. T he t a s te of Sic hu a n c a n d i f fer l a r gely accor d i n g to c l i m ate a nd t he d i ner’s per son a l t a s tes. For i n s t a nce, t he hot nes s i s q u ite r ic h i n w i nter a nd spr i n g bec au se t he weat her i s cold. Howe ver t he hot nes s s hou ld be reduced by 30% i n s u m mer a nd aut u m n due to t he w a r m a nd d r y weat her. T he t a s te of Sic hu a n i s ver y del ic ate a nd f le x i ble. T herefore, Sic hu a n i s fa mou s for it s r ic h , t h ick a nd heav y f l avor i n add it ion to it s l i g ht nes s. T he fou r bes t k now n reg ion a l s u b-s t yles of Sichu a n c u i si ne a re: (1) C hon g q i n g s t yle; (2) C hen g du s t yle; (3) Z i gon g s t yle; a nd (4) Budd h i s t veget a r i a n s t yle.
3 4 r egions, 8 gr e at tr a ditions
Sichu a n Trad it ion: Sic hu a n c u i si ne i s fa mou s for bold f l avor s, pa r t ic u l a rly t he pu n genc y a nd spici nes s res u lt i n g f rom l i ber a l u se of g a rl ic a nd c h i l i pepper s, a s wel l a s t he u n iq ue f l avou r of
C ook in g Methods: Sic hu a n cook s employ a v a r iet y of cook i n g met hod s i nc lud i n g s t i r f r y i n g, d r y f r y i n g (f r y i n g w it hout oi l), roa s t i n g, si m mer i n g, s autéi n g, deep f r y i n g, g r i l l i n g, preser vi n g, ba k i n g, br a i si n g a nd pic k l i n g. A not her ch a r ac ter i s t ic of t he Sic hu a n c u i si ne i s it s prepa r at ion of d i f ferent d i s hes w it h t he s a me r aw m ater i a l. Wit h a piece of h a l f-fat, h a l f-lea n pork , Sic hu a n cook s c a n prepa re a nu mber of d i f ferent d i s hes w it h d i f ferent f l avor s s uc h a s s a lted-f r ied pork s l ices, re-cooked pork sl ices, s weet a nd hot s h redded pork , f r ied pork c u bes, s l iced pork cooked w it h r ice cr u s t, s weet s tea med pork c hu n k s, s a lt y s tea med pork c hu n k s, pork s tea med w it h g rou nd g lut i nou s r ice, wh ite c ut hot pork .
071
七 十 一
Western Region Sichuan
||
In g re die nts + Traditional Dishe s
In g redients: Sa lt, a nd d r ied a nd pic k led i n g red ient s s uc h a s Szec hu a n preser ved veget a ble, l a m b, a nd pork . B eef is some wh at more com mon i n Szec hu a n c u i si ne t h a n it i s i n ot her C h i nese c u isi nes, perh aps due to t he w idespread u se of oxen i n t he reg ion. C h a r ac ter i zed by it s spic y a nd pu n gent f l avor s, Sic hu a n C u i si ne, w it h a my r i ad of t a s tes, emph a si zes t he u se of c h i l i. Pepper a nd pr ic k ly a s h a re a lw ay s i n accompa n i ment, produci n g t he t y pic a l e xcit i n g t a s tes. Wi ld veget a bles a nd meat s s uc h a s a re of ten c hosen a s i n g red ient s. Szechu a n c u isi ne of ten cont a i n s food preser ved t h rou g h pic k l i n g, s a lt i n g, d r y i n g a nd smoki n g, a nd is gener a l ly spic y. T he Sic hu a n pepper cor n i s com mon ly u sed; it i s a n i nd i genou s pl a nt produci n g peppercor n s wh ic h h a s a n i nten sively f r a g r a nt, cit r u s-l i ke f l avou r a nd produces a t i n g ly-nu m bi n g sen s at ion i n t he mout h. A lso com mon a re g a rl ic, c h i l i, g i n ger, s t a r a n i se a nd ot her spic y herbs, pl a nt s a nd spices. Broad bea n ch i l i pa s te is a lso a s t aple sea son i n g i n Sic hu a n c u i si ne. T he reg ion’s c u i si ne h a s a lso been t he or i g i n ator of se ver a l prom i nent sea son i n g m i xes w idely u sed i n C h i nese c u i si ne a s a whole tod ay, i nclud i n g y uxiang, mala, a nd g uiwei.
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七 十 二
Sichuan d ishes l ive up to t hei r spic y reput at ion , of ten i g nored a re t he l a r ge per cent a ge of recipes t h at u se l it t le or no hot spices at a l l, i nc lud i n g d i s hes s uc h a s Tea Smoked D uc k . K u n g Pao C h ic ken: T h i s d i s h i s compr i sed of d iced c h ic ken t h at i s t y pic a l ly m i xed w it h a prepa red m a r i n ade. T he wok i s sea soned a nd t hen t he c h i l l ies a nd Sic hu a n pepper cor n s a re f l a s h f r ied to add f r a g r a nce to t he oi l. T hen t he c h ic ken i s s t i r f r ied a nd veget a bles, a lon g w it h peanut s, a re added. Sh aox i n g w i ne i s u sed to en h a nce f l avor i n t he m a r i n ade. Tw ice C ooked Pork : In t h i s c l a s sic reg ion a l d i s h , t he pork i s f i r s t boi led a nd t hen s t i r-f r ied. Mapo Tof u: Mapo Tof u i s a com bi n at ion of tof u ( bea n c u r d) set i n a spic y c h i l i a nd bea n ba sed
3 4 r egions, 8 gr e at tr a ditions
Traditiona l Dishes: Hot Pot, Smoked D uc k , Poac hed Fi s h , a nd Spic y C r a b. A lt hou g h m a ny
s auce, t y pic a l ly a t h i n , oi ly, a nd br i g ht red s u spen sion , a nd of ten topped w it h m i nced meat, u s u a l ly pork or beef. Va r i at ion s e x i s t w it h ot her i n g red ient s s uc h a s w ater c hes t nut s, on ion s, ot her veget a bles, or wood ea r f u n g u s, but t hese a re r a rely con sidered aut hent ic Sic hu a nese. T he n a me Mapo i s t hou g ht to refer to a (pos si bly f ic t ion a l) old poc k m a rked-face l ady by t he n a me of C hen, who i nvented a nd sold t he d i s h.
073
七 十 三
C op y r i g h t © 2010 b y B e t h S h u i-Ya n Won g.
B a c k-
g r o u n d . A c a de m y of A r t Un i v e r s i t y, S a n F r a n c i s c o, c a , S c h o ol of G r a p hi c D e s i g n , m fa pr o g r a m . No p or t ion of t h i s b o ok m a y b e r e pr o d u c e d w i t h o u t w r i t t e n p e r m i s s ion f r om B e t h S h u i-Ya n Won g. C on t a c t e m a i l : b e t h s w on g @ y a h o o.c om . n 074
七 十 四