MINISTRY OF SCIENCE AND HIGHER EDUCATION OF THE RUSSIAN FEDERATION FEDERAL STATE BUDGETARY EDUCATIONAL INSTITUTION OF HIGHER EDUCATION "ALTAI STATE UNIVERSITY» INSTITUTE OF GEOGRAPHY DEPARTMENT OF RECREATIONAL GEOGRAPHY, SERVICE, TOURISM AND HOSPITALITY PROJECT ON THE TOPIC: "FEATURES OF CHINESE CUISINE" Made by Pylyova A., 904 group FACT FILE ON CHINESE FOOD: TYPICAL MEAL: A TYPICAL CHINESE MEAL INCLUDES SEVERAL DISHES, WITH A BALANCE OF MEAT. FISH OR TOFU, COMBINED WITH VEGETABLES AND SERVED WITH RICE OR NOODLES; SPICES/SAUCES/DIPS: TASTY SAUCES LIKE SOY OYSTER OR YELLOW BEAN AND A COMBINATION OF SPICES SUCH AS GINGER, GARLIC, CLOVES AND PEPPERS CREATE UNIQUE FLAVORS; TRADITIONAL COOKING TECHNIQUES: STEAMING, BOILING, STIR-FRYING IN VERY LITTLE OIL USING A WOK, A TRADITIONAL DEEP FRYINHG PAN; HABITS AND CUSTOMS: THE CHINESE BELIEVE IN THE PHILOSOPHY OF OPPOSITES YIN AND YANG. THIS IS EVIDENT IN THE FOOD WITH MANY HOT AND COLD, SPICY AND MILD AND SWEET AND SOUR DISHES SUCH AS SWEET AND SOUR PORK; TYPICAL DISHES: PORK IN SWEET AND SOUR SAUCE, GONGBAO CHICKEN, CHINESE ROLLS, FRIED NOODLES; TYPICAL DRINKS: GREEN TEA, SOY MILK, BLACK BEER. INFLUENCES All areas of life in China are inextricably linked with ancient Chinese philosophy, and cooking is no exception. In accordance with Chinese philosophy, the Universe is in harmony due to the balance of two opposite principles - "Yin" and "Yang". Chinese chefs also try to find harmony in contradictions, and when creating their culinary masterpieces, they combine tender and spicy, sweet and sour, hot and cold, crispy and soft. Contrasting colors of the products used are also preferred. ONE OF THE MOST IMPORTANT POSTULATES OF CHINESE CUISINE SAYS THAT FOOD SHOULD BE NOT ONLY TASTY AND HEALTHY, BUT ALSO MEDICINAL. NO WONDER IN ANCIENT CHINA THE PROFESSIONS OF A DOCTOR AND A COOK WERE USUALLY COMBINED. AND TODAY, BEFORE TAKING ANY MEDICATION, THE CHINESE FIRST OF ALL TURN TO NATURAL REMEDIES AND SPECIAL DIETS, BECAUSE A BALANCED DIET CAN GREATLY HELP IN ELIMINATING ANY AILMENT. HISTORY Confucius Yi Ying INGREDIENTS AND FLAVORS In China, rice is the staple food. Noodles are one of the main dishes of Chinese cuisine. Basically, everyone tries to make the noodles long without cutting them into shorter pieces. This is because, according to the Chinese, long noodles symbolize long years. COMMONLY EATEN VEGETABLES IN CHINA pepper cabbage onions COMMONLY EATEN VEGETABLES IN CHINA carrot gourds EXOTIC CHINESE VEGETABLES mizuna Chinese broccoli tatsoi EXOTIC CHINESE VEGETABLES DAIKON TARO EXOTIC CHINESE VEGETABLES Lotus root Red cucumber Dragon bean POPULAR TYPES OF FISH, SHELLFISH AND CRUSTACEANS crab oysters shrimp Tofu cheese - the national Chinese product, obtained from soybeans, has a delicate taste and delicate aroma. In addition, bean curd is very healthy and is a valuable source of protein. It is safe to say that the Chinese eat all kinds of meat: pork, beef, lamb, chicken, duck, pigeon, etc. Pork is the most popular type of meat. You can see it in almost every dish. Pork is eaten so often that the words "meat" and "pork" have become almost synonymous. CHINESE SPICES ginger soy sauce rice wine IMPORTANCE FOR LOCAL LIFESTYLE AND CULTURE • FOR THE CHINESE, EATING IS NOT JUST A NATURAL HUMAN NEED, BUT RATHER A SACRED RITUAL IN WHICH EVERYTHING IS SURROUNDED BY THE CEREMONY - FROM THE SELECTION OF INGREDIENTS AND THE CHOICE OF METHOD PREPARATION, TO TABLE SETTING AND SERVING DISHES. DIVERSITY, CONTRASTS AND HARMONY DEFINES CHINESE CUISINE WITH ITS ENDLESS VARIATIONS. THE CHINESE DO NOT THERE IS BAD FOOD, THEY BELIEVE THAT ANY DISH SHOULD BE SERVED TO TABLE IN THE BEST POSSIBLE WAY, BECAUSE IT NOURISHES THE SPIRIT AND THE BODY. • NO WONDER A WELL-KNOWN CHINESE PROVERB SAYS: "MIN YI SHI WEI TIAN" (LITERALLY, THE PEOPLE REGARDS FOOD AS HIS HEAVEN) WHICH MEANS THAT FOOD PLAYS A PRIMARY ROLE IN CHINESE PEOPLE'S LIVES, EVEN WHEN THEY MEET THEY OFTEN ASK "NI CHI FAN LE MA?" (HAVE YOU EATEN?), THEREBY EXPRESSING A GREETING. THE CHINESE APPRECIATE A GOOD COOK, IT SO HAPPENED FROM ANCIENT TIMES THAT THE EMPEROR COULD EXECUTE BAD COOKS, AND THOSE WHO COOKED DELICIOUSLY COULD BE ELEVATED TO THE RANK OF MINISTERS. WAY OF EATING A MEAL MOST REPRESENTATIVE DISHES PORK IN SWEET AND SOUR SAUCE RECIPE: CUT PORK INTO CUBES. PUT IN A BOWL, POUR VINEGAR SOY SAUCE, SALT. AND LEAVE TO MARINATE. IN THE MEANTIME, CUT THE ONION INTO FEATHERS, THE PEPPER INTO SQUARES, AND THE CARROT INTO CUBES. BLANCH CARROTS IN BOILING WATER FOR 3 MINUTES. BEAT THE EGG WITH STARCH (IF IT IS VERY THICK, THEN ADD A LITTLE WATER) TRANSFER THE MEAT TO THE DOUGH AND MIX. HEAT THE OIL AND FRY THE MEAT IN IT UNTIL GOLDEN BROWN IN SMALL PORTIONS. MAKE A SAUCE BY MIXING EVERYTHING EXCEPT THE STARCH. POUR IT INTO ANOTHER PAN, BRING TO A BOIL AND PUT VEGETABLES THERE. LIGHTLY EXTINGUISH. IN A BOWL, MIX THE STARCH WITH TWO TSP OF COLD WATER AND POUR OVER THE VEGETABLES. MIX QUICKLY. BRING TO A BOIL AND PUT THE MEAT THERE, MIX AND HEAT. READY!!! MOST REPRESENTATIVE DISHES Tofu Ma Po Gongbao chicken MOST REPRESENTATIVE DISHES Chinese rolls Fried noodles MOST REPRESENTATIVE DISHES Dragon Beard Candy THANKS FOR YOUR ATTENTION!