OVERVIEW OF CHINA
- 1. Name:Muslim Hussaini Adam ID: 5102220322 CHINESE OVERVIEW
- 2. Fujian Cuisine Fujian Cuisine — Healthy Food of Fujian Province Fujian Cuisine originates from the southeastern province of Fujian on the Pacific. The history of the cuisine dates back 5,000 years. Great seafood soups and the precise use of scintillating, but not tongue numbing, spices are the highlights.
- 3. • Names: Fujian food, Min cuisine (闽菜 Mǐncài /min- tseye/) • Location: Southeast China, Fujian Province, Xiamen, Quanzhou • Distinctives: lighter, with a sweet and sour taste, using ingredients from the sea and the mountains.
- 4. • The three notable features of Min Cuisine are: the use of delicacies from the mountains and sea as the main ingredients, a specialism in soup making and expertise in applying various kinds of seasonings. Fujian's abundant natural resources mean Fujian Cuisine is rich in high-quality ingredients, especially delicacies from the mountains and sea. • Min Cuisine pays a great deal of attention on utilizing soup. As a saying about the region's cuisine goes: "It is unacceptable for a meal not to have soup". Fujian people like to use various kinds of sauces and seasonings to create the tastes of salty, sweet, sour and spicy. Salty seasonings include shrimp sauce, shrimp oil and soy sauce; sour seasonings include white vinegar and qiaotou (a vegetable similar to green onion and garlic); sweet seasonings include brown sugar and crystal sugar; sweet-smelling seasononings include brown sugar, spiced powder, aniseed and cassia bark; and spicy seasonings include pepper and mustard.The cooking techniques of Fujian Cuisine are: pan-frying, deep-frying, boiling, baking, stewing, mixing, sautéing with wine, stewing in gravy, grilling, cooking with red rice wine, simmering, stir-frying, smoking, braising and salting. Among them the most characteristic one is cooking with red rice wine, which includes stir-frying with red rice
- 5. The Three Styles of Fujian Cuisine • There are three regional styles: Fuzhou style that is light fare compared with other styles and is often sweet and sour to the taste; western Fujian style that features a slightly spicy flavoring from mustard and pepper; and southern Fujian style that usually tastes spicy and sweet.
- 6. Condiments and Seasonings • Spices used: The Fujianese are distinguished for applying a wide variety of herbs and seasonings to flavor the food. They apply them to make the food taste good and make it aromatic. They also want to make it different and interesting, something new. When applied artistically, the various colors and herbs can also make a beautiful presentation.
- 7. Salty seasonings: sea salt, shrimp sauce, shrimp oil, and soy sauce. Sour seasonings: white vinegar and qiaotou (a vegetable similar to green onion. Sweet seasonings: brown sugar, anise, and cassia cinnamon. Hot seasonings: pepper, mustard, and shacha sauce.
- 8. The Four Notable Features — Unusual Ingredients, Soups, Decoration, Seasonings • Their cuisine is known for the use of exotic delicacies from the mountains and sea as the main ingredients, an emphasis on soup eating, precisely applying various kinds of seasonings, and an emphasis on artistically cutting and decorating food. • Fujian's abundant natural resources mean that their cuisine is rich in quality nutritious ingredients. They'll use somewhat exotic ingredients such as wild foods, wild herbs, varieties of mushrooms, bamboo, and many kinds of seafoods. So it is nutritious, and it is good for dieters
- 9. Flavors of Fujian Cuisine — Sweet and Sour, Many Flavors of the Sea • A wide variety of seafoods are used to make Fujian dishes. Unlike most Western seafood restaurants where the main dishes include a few varieties of fish and oysters, the people of Fujian eat all these and things from the sea most people have never seen. There are various kinds of mussels including big ones, sea cucumbers, sea worms, kinds of snails and slugs, and varieties of sea vegetables that you can explore.