PartSix

ChineseCulinaryArtUnit4HuiCuisineandLuCuisine■I.Preamble■II.Warm-up■III.PracticalProcess■IV.Exercises■V.KnowledgeLinkObjectives:Tohelpthestudentsrecitenewwordsandexpressions.TohelpthestudentsbefamiliarwithHuiandLucuisine.TohelpthestudentsmasterhowtomakespecialtydishesinAnhuiandShandong.Huicuisine,alsonamedAnhuiorHuizhoucuisine,originatedinSheCounty,inSouthSongDynasty.ThecurrentSheCountyatthefootofYellowMountaininAnhuiProvince.HuicuisineisoneofChineseEightCuisines.Theingredientsaremostlyfromthewild,andtheflavorislight.Huicuisineattachesimportancetodieteticinvigorationwithnaturalingredients.ThedistinctivecharacterofHuicuisineisheavycolor,heavyoilandheavyfirepower.Braising,stewingandsteamingarefrequentlyusedinHuicuisine.Huicuisineisstrictnotonlyintheelaboratechoicesofcookingmaterialsbutalsointhestrictcontrolofcookingprocess.I.PreambleHuicuisine,alsonamedAnhuiorHuizhoucuisine,originatedinSheCounty,inSouthSongDynasty.ThecurrentSheCountyatthefootofYellowMountaininAnhuiProvince.HuicuisineisoneofChineseEightCuisines.Theingredientsaremostlyfromthewild,andtheflavorislight.Huicuisineattachesimportancetodieteticinvigorationwithnaturalingredients.ThedistinctivecharacterofHuicuisineisheavycolor,heavyoilandheavyfirepower.Braising,stewingandsteamingarefrequentlyusedinHuicuisine.Huicuisineisstrictnotonlyintheelaboratechoicesofcookingmaterialsbutalsointhestrictcontrolofcookingprocess.I.PreambleI.PreambleTherepresentativedishesandHuicuisinedessertsincludeStinkyMandarinFish,FriedHairyTofu,SteamedPartridge,StewedBambooShootsofWenzhengMountain,HuangshanStewedPigeon,LiHongzhangChopSuey,etc.ThephilsophybehindHuicuisineisthattheoriginalflavorsoftheingredientsshouldbebroughtoutandmadetoworkharmoniouslyinonedish.SoHuichefstrytheirbesttoavoidtheuseofspicesorpungentseasonings,insteadpainstakinglypreparingeachdishbycombiningtheingredients'flavorsandnutritionalvalues.I.PreambleII.

Warm-upFamousDishes

StinkyMandarinFish臭鱖魚FriedHairyTofu虎皮毛豆腐II.

Warm-upFamousDishes

SteamedPartridge清蒸石雞StewedBambooShootsofWenzhengMountain問(wèn)政山筍II.

Warm-upFamousDishes

HuangshanStewedPigeon黃山燉鴿LiHongzhangChopSuey李鴻章大雜燴II.

Warm-upFamousDishes

SweetandSourCarp糖醋鯉魚BraisedSeaCucumberwithScallion蔥燒海參II.

Warm-upFamousDishes

BraisedIntestinesinBrownSauce九轉(zhuǎn)大腸BraisedPrawnsinOil油燜大蝦II.

Warm-upFamousDishes

SteamedStuffedTofu一品豆腐DezhouBraisedChicken德州扒雞III.PracticalProcess

HowtoBraisedSeaCucumberwithScallionBraisedSeaCucumberwithScallionsoriginatesfromthefamousShandongcuisine,whichisrichwithscallionsandhasuniqueflavors.Shandongcuisine,alsocalledLucui-sine,isconsideredastheNo.1oftheeightcuisinesinChina.Itistheonlyself-originatedcuisineamongthe8majorChinesecuisineswhileothersareinfluencedbyothercuisinesmoreorless.ThehistoryofShandongcuisineisthelongestamongallcuisines.Shandongcuisinehasthemostabundantcookingtechniquesandthemostdifficultcookingandcut-tingmethods.MostdishesofShandongcuisineareumamiandmoderatelysalty,sweetandsourdishesarealsowell-liked.RepresentativedishesareSweetandSourCarp,BraisedSeaCucumberwithScallion,BraisedIntestinesinBrownSauceandBraisedPrawnsinOil,ete.HowtoBraisedSeaCucumberwithScallionPreparationTime:20minutesCookingMethod:braiseCookingTime:15minutesHowtoBraisedSeaCucumberwithScallionIngredients:

1,000gseacucumber

105gscallion

15ggreengarlic

10gliquidstarch

5gchoppedginger

700gchickensoup

27.5ggingerjuiceHowtoBraisedSeaCucumberwithScallionIngredients:

50gburntonionoil

2grefinedsalt

3.5gMSG(monosodiumglutamate)

27.5gwhitesugar

150glard(about75gwillbeused)

12.5gsoysauce

15gShaoxingwineHowtoBraisedSeaCucumberwithScallionHowtoBraisedSeaCucumberwithScallionDirections:Thisdishisdarkreddishbrownandtheseacucumberissoft,smoothandtenderaswellasglossy,withintensefragranceofscallion.Step1

Soakthelittleseacucumbersinwaterandthencleanthem;putthemintheboilerfilledwithcoldwater,boilthemonhighheatfor5minutesandthenfishthemout.Drainthewater,andthenstewtheseacucumbersthoroughlywith300gchickensoup;afterthatdrainthechickensoup.Cutthescallionsinto5cmsegments(100g)andthendiceanotherbit(5g);cutthegreengarlicinto3.3cmsegments.HowtoBraisedSeaCucumberwithScallionStep2Putthewokonhighheatandpourthelardin;whentheoilis80%heated,putinthescallionsegments,andfrythemuntiltheyturngoldenyellow.Takethewokoutofthefire,andputthescallionsegmentsinabowl,thenaddinthechickensoup(100g),Shaoxingwine(5g),gingerjuice(2.5g),soysauce(2.5g),whitesugar(2.5g)andMSG(1g).Thenputthemonasteamertrayandsteamfor1to2minutes,andtakethemoutanddrainthecookingliquor.Leavethescallionsegmentsforlateruse.HowtoBraisedSeaCucumberwithScallionStep3Putthewokonhighheatandpourthelard(25g)in;whentheoilis80%heated,putinthewhitesugar(25g)andfryituntilitisgoldenyellow;thenputinthechoppedscallions,thechoppedgingerandtheseacucumberstostirfryforamoment.HowtoBraisedSeaCucumberwithScallion

ImmediatelyputintheShaoxingwine(10g),thechickensoup(150g),thesoysauce(10g),thegingerjuice(25g),therefinedsalt,theburntonionoil(20g)andtheMSG(2.5g).Afteritcomestoaboil,roastthemongentleheatfor5minutesanddrain2/3ofthecookingliquorandthenfrythemonhighheat.Shakethewokwhileaddingthedilutestarchliquidtothickenthedish.Pourthestarchysauceontheseacucumbers,andthendishup.HowtoBraisedSeaCucumberwithScallionStep4Putthewokonhighheat,putinsomeburntonionoil(30g).Afteritisheated,putinthescallionsegmentsandthesteamedscallionsegments,thenstir-frythemforamomentandscatterthemontheseacucumbers.HowtoBraisedSeaCucumberwithScallion1.Huicuisine

安徽菜2.SouthSongDynasty

南宋3.flavor

/?fle?v?/

n.風(fēng)味;香料;滋味4.dieteticinvigoration

飲食滋補(bǔ)5.elaborate

/??l?b(?)r?t/

adj.精心制作的;詳盡的;

煞費(fèi)苦心的6.cookingmaterials

烹飪食材7.philosophy /f??l?s?fi/ n.哲理;理念WordsandExpressions8.Lucuisine

山東菜9.abundant

/??b?nd?nt/

adj.豐富的;充裕的10.liquidstarch

液體淀粉11.refinedsalt

精制鹽12.MSG

味精13.lard

/lɑ?d/

n.豬油14.glossy /?ɡl?si/ adj.光滑的;有光澤的15.scatter /?sk?t?(r)/ v.撒;撒播WordsandExpressionsIV.ExercisesI.Answerthefollowingquestions.1.WhatarethemainAnhuidishes?2.WhatarethemainShandongdishes?3.GiveabriefintroductionabouthowtoBraiseSeaCucumberwithScallion.IV.ExercisesⅡ.MatchthecorrectwordswithChinese. A B 1.SteamedPartridge a.油燜大蝦 2.LiHongzhangChopSuey b.蔥燒海參 3.StinkyMandarinFish c.清蒸石雞

4.BraisedPrawnsinOil d.李鴻章大雜燴 5.BraisedSeaCucumberwithScallion e.糖醋鯉魚 6.SweetandSourCarp f.臭鱖魚IV.ExercisesⅢ.ReadthefollowingpassageanddecidewhetherthefollowingstatementsareTrue(T)orFalse(F).

HuiCuisineHistoryofOver1,000YearsHuicuisinehistorycanbedatedtoSongDynasty.HuiistheshortnameforHuizhou,anancientareainsouthernAnhuiProvince,whereAnhuicuisineoriginatedfrom.Thebanquetsafterworshipceremonieswereverypopularthere,whichwereconsideredtheoriginofHuicuisine.ThedevelopmentofHuicuisineiscloselyrelatedtotheHuizhoumerchants.AsmerchantsfromHuizhoudidbusinessaroundChina,HuicuisinewasintroducedalloverthecountrytooandreacheditspeakinQingDynasty.HuiCuisineHistoryofOver1,000YearsFeaturesofHuiCuisineMostHuicuisinedishesarecookedwithmoreoilthanthedishesofothercuisinesandthecolorisappealing.Oilusedisgenerallycolzaoilmadefromlocalcolza,whichcanchangeandadjustthetasteofingredients.HamsareextremelypopularinAnhui.UsinghamsasacondimentistheuniquewayofcookingHuicuisine.What'smore,Huicuisinedisheshavetheeffectofnourishingourbody,asmultipleingredientswithvariednutritionarematchedscientificallyandreasonably.HuiCuisineHistoryofOver1,000YearsWildIngredientsofHuiCuisineThepleasantclimate,manyriversandlakes,andlushhillinancientHuizhouareaprovideAnhuifoodrecipesavarietyofwildingredients,suchaspartridges,fishes,turtles,maskedcivets,fowls,freshmushrooms,bambooshoots,fungi,chestnuts,Chineseyamsandsoon.EvenChinesemedicineherbsareusedtocookfoodbyHuicuisinechefs.Thosematerialsareallfromthewild,whichisakeytoensureHuicuisinedisheshaveatastyflavor.HuiCuisineHistoryofOver1,000YearsSpecalCookingTechniquesThemostfrequentlyusedcookingtechniquesofHuicuisineincludebraising,stewingandsteaming.Fryingandflash-fryingarelessused.Braisinghasstrictrequirementonheating.Actually,allHuicuisinedishestakeheatingseriously.Accordingtodiffrentfeaturesofvariedingredientsandthewantedtastesofdiversedishes,differentdurationsanddifferentdegreesofheatingareapplied.Also,manystuffisusedasburningmaterialstoheat.Thoseburningmaterialsaresubjecttochange,too.Forexample,charcoalforslow-stewing,fagotsforquick-braising,andtreewoodforslow-braising.HuiCuisineHistoryofOver1,000YearsIV.ExercisesDecidewhetherthefollowingstatementsareTrue(T)orFalse(F)accordingtothepassage.1.AnhuicuisinehistorycanbedatedtoSongDynasty. ( )2.MostAnhuicuisinedishesarecookedwithlessoilthanthedishesofothercuisinesandthecolorisappealing. ( )TFIV.Exercises3.Chinesemedicineherbsaren’tusedtocookfoodbyAnhuicuisinechefs. ( )4.ThemostfrequentlyusedcookingtechniquesofHuicuisineincludebraising,stewingandsteaming. ( )

5.SomeHuicuisinedishestakeheatingseriously. ( )FTFIV.ExercisesⅣ.DiscussandwritedownthemoreEnglishnamesofAnhuiandShandongbygroups.AnhuiDishesNameStinkyMandarinFishLiHongzhangChopSueyFriedHairyTofuStewedSoft-shelledTurtlewithHamSteamedPartridgeFulijiRoastChickenStewedBambooShootsofWenzhengMountainBraisedMaskedPalmCivetFangLaFishHuangshanStewedPigeonZhongheSoupIV.ExercisesShandongDishesNameSweetandSourCarpCuttlefishRoeSoupBraisedSeaCucumberwithScallionShark'sFinSoupwithThreeShreddedIngredientsBraisedIntestinesinBrownSauceOmeletChickenSlicesBraisedPrawnsinOilStuffedChickenwithEight-treasuresinMilkSoupSteamedStuffedTofuFourJoyMeatballsDezhouBraisedChickenLungsinMilkSoupCaramelSweetPotatoStewedPorkHockDicedPorkinPotStir-friedScallopedPorkKidneysV.KnowledgeLinkTop10ChineseBreakfastChinesebreakfastisvariousiningredientsandtastesindifferentplaces.InnorthernChina,aservingofbreakfastisgenerousandthefoodisoftenhighlyseasonedwhilebreakfastinsouthernregionsisusuallyexquisiteandlight.Thefollowingslistthetop10foodsforChinesebreakfasts:Top10ChineseBreakfast1.SteamedStuffedBunsFormostChinese,eatingabasketofsteamingstuffedbunsandabowlofporridgemarksthemostsatisfyingbeginningofaday.Ifyouwalkalongthestreetsinthemorning,itiscommontofindpeoplequeuinginfrontofbamboosteamersofthebreakfaststandsorshopsforafewbuns.Chefoftenusesmincedmeatorvegetablestofilldoughwrappersandthenputthesebunsinasteamerforheating.Thefillingsvaryfromregiontoregion.Themostpopularonesinnorthernareasarethemixtureofgroundporkandgreenonions,secondlymutton,leeks,sweetenedbeanpaste,mushrooms,andcabbage,whilepeopleinsoutherncitiesprefertousecrabmeatandroetomakethesteamedbuns.Amongthem,TianjinGoubuliSteamedbunsandShanghaiNanxiangbunswingreatpopularitythrough-outthecountry.Top10ChineseBreakfast2.PancakeRolledWithCrispFritterTheauthenticpancakecanbeboughtatroadsideboothsandworkshopsaswellassnackstreets.Lettuce,eggs,hams,andcrispyfritterarecommoningredientsandareusuallywrappedinathinlayerofbeanflourpancake.Specialsauce,aswellaschoppedgreenonionsandpickledcowpeas,arealsoaddedtoenhancetheflavor.Usually,acompletesetofpancakeonlytakeslessthan3minutestofinish,whichmakesitthefirst-choiceChinesebreakfastformostpeople.Top10ChineseBreakfast3.SoybeanMilkForbreakfast,soybeanmilkistoChineseascoffeeistowesterners.Itisaverynourishingbeverage,especiallyhighincalcium,andiswelllikedbypeopleofallages.Inadditiontoitsoriginalflavor,peopleinnorthernregionsliketoaddsomesugarintothesoybeanmilkanddrinkitwithfriedbreadsticks,butsoutherners,especiallyoldShanghainese,haveapreferenceforsaltytasteandusuallyadddriedshrimps,nori,andpicklesinit.Top10ChineseBreakfast4.FriedBreadSticksAsoneofthefrequentChinesebreakfasts,thefriedbreadsticktastescrispywheneatingalone.Deep-friedinthescaldingoil,eachbreadstickbecomesfluffyandiscoloredgoldenyellowonthesurface.However,itisnotthebestwaytotastealoneformostChinese.Top10ChineseBreakfast5.MilkAcartonofmilkandsomepiecesofbreadhavebecomeatypicalChinesebreakfastforyoungpeople,especiallystudents,toreplenishnutritionforitisconvenienttotaketotheworkplaceorclassroom.

Top10ChineseBreakfast6.BreadWiththepaceoflifespeedingup,healthierandmoreconvenientbreakfastispreferredbypeopleespeciallyofficeworkers,andbreadcandefinitelymeettheirdemandsasitcanbeeasilyboughtinbakeries,convenientstores,supermarkets,andbreakfaststandsandtherearevariousflavorsforchoice.Sincebreaddoesn'tgiveoutstrongsmellsintheairlikeothertraditionalChinesebreakfastssuchassteamedbunsandpancakes,alotofpeoplewouldliketotakeittotheoffice.Top10ChineseBreakfast7.PorridgeTomostChinese,thereisnothingmorecomfortablethanhavingabowlofwarmporridgeafterwakingup.Cookingporridgehasbeenatraditioninthewholecountryforthousandsofyears,butthenorthernandsouthernregionshaveadisagreementinitstaste.Po