China Food Culture

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Project Report 5: Chinese food culture and mushroom
Dinghuan HU

IAE

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Chinese food culture and mushroom

Contents:
Abstract……………………………………………………………………………….5 Preface…………………………………………………………...……………………5 Summary……………………………………………………………………………...6 Chapter 1: Food Culture in China………………………………………………..7 1.1 Natural Environment and Food……………………………………………………7 1.2 History and Food Culture………………………………………………………….8 1.3 Chinese People and Food……………...…………………………………………10 1.4 The Aesthetic Judgment in Food Culture…..…………………………………….10 1.5 Cooking Ingredients in China……………………………………………………11 1.6 Cooking Technique of Chinese Dishes……….………………………………….13 1.7 Modern Chinese Dishes…………………….……………………………………16 Chapter 2: Chinese Food Concept…………………………………………………19 2.1 People who have made a great contribution to the Chinese food culture in folklore ……………………………………………………………………………………..…19 2.2 Yi Yin…………………………………………………………………………….19 2.3 Confucius (551~478 BC)……………………………………………...…………20 2.4 Meng Zi…………………………………………………………………………..21 2.5 Mo Zi (476~390 BC)…………………………………………………………….22 2.6 Lao Zi (571~471 BC)…………………………………………………………….22 2.7 Tao Yuanming (AD 365~427)…………………………………………………...22 2.8 Su Dongbo (AD 1037~1101)…………………………………………………….23 2.9 Lu You (AD 1125~1210)………………………………………………………...23 2.10 Li Yu (AD 1611~1689)………………………………………………………....24 2.11 Yuan Mu (A 1716~1797)……………………………………………………….24 Chapter 3: Luxurious Chinese Food………………………………………………26 3.1 King Shangzhou and His Lakes of Wine and Forests of Meat…………………..26 3.2 Chu Ci Calls back the Spirit of the Dead………...………………………………26 3.3 Wu Hou Mackerel in the Han Dynasty…………………………………………..27 3.4 Luxurious He Zeng…………………………………………….…………………27 3.5 Shi Chong and Wang Kai…………………………………………………...……27 3.6 Married Couple Plate in the Mountains and Forests……………………………..28 3.7 Emperor Suiyang went to South China………………………...……………….. 28 3.8 Tang Xuanzong Li Longji……………………………………….……………….28 3.9 Braised Tail Banquet……………………………………………….…………….29 3.10 Song Hui Zong and Song Gao Zong………………………………………...….30 3.11 Verse of the “Plums in a Golden Vase”………………………………………...30 3.12 Banquet of Qing Palace…………………………………………………………31

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3.13 “Man Han Quan Xi”…………………………………………………………….32 3.14 Luxury Food of the Empress Dowager Cixi……………………………………33 Chapter 4: Beijing Food Culture and Dishes……………………………………...35 4.1 Beijing Roast Duck and Quanjude……………………………………………….35 4.2 Instant-Boil Mutton of Donglaishun……………………………………………..37 4.3 Eight Treasures Bean Curd Thick Soup………………………………………….38 4.4 Grasp and Fry the Tenderloin…………………………………………………….38 4.5 Dishes of the Tan Family………………………………………………………...39 4.6 Tian Fu Hao Braised Pork Elbow………………………………………………..40 4.7 Five-Spice Braised mutton of Yue Sheng Zhai………………………………..…41 4.8 Man Han Quan Xi in Beijing………………………………………………….…41 Chapter 5: Shandong Dish Style…………………………………………………...43 5.1 Confucius Family Dish……………………………………………………...……43 5.2 Confucius Family Royal Hot Pot………………………………………………...44 5.3 Four-Happiness Meat Ball……………………………………………………….45 5.4 Yellow Braised Soft-Shelled Turtle……………………………………………...45 5.5 Dry and Well-Done Shrimp……………………………………………………...46 5.6 Red Braised Sea Prawn………………………………………………………..…46 5.7 Fried Bean Sprout………………………………………………………………...47 5.8 Jiao Dong Small Seafood……………………………………………………...…47 Chapter 6: Jiangsu Dish Style………………………………………………..…….49 6.1 Braised Meat Balls Stewed with Crab Meat……………………………………..50 6.2 Yangzhou Stewed Thousand Slices……………………………………………...50 6.3 Zhengjiang Salted Pork in Jelly……………………………………………….…51 6.4 Cooked Chopped Offal…………………………………………………………...52 6.5 “West Beauty Plays with the Moon”…………………………………………..…52 6.6 Wuxi Pork Ribs…………………………………………………………………..53 6.7 “Braised Mandarin Fish in Squirrel” of the Song He Tower………………….…53 6.8 “Shrimps with Crisp Rice”…………………………………………………….…54 6.9 Zhenjiang Famous and Precious Fish………………………………………….…54 Chapter 7: Zhejiang Dish Style…………………………………………………….56 7.1 “West Lake Water Shield Soup”…………………………………………………56 7.2 “West Lake Vinegar...
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