When frying, proper fire and seasonings are two key elements for cooks to produce certain flavors.
2.3. nutrition of Chinese diet
神农氏 扁鹊------安身之本，必资于食。救疾之速， 必凭于药。 Food is the essential supply for one’s health while medicine serves as a rapid solution to one’s sickness.
simmering, smoking and stewing.
The popularity of frying may be explained by many factors: It may help to mix flavors of different materials to improve the taste; Through the mixture, the color and aroma can be improved; It helps to maintain nutrition of dishes for its short time of cooking; It caters to the diet of Chinese: grain as the main part accompanied by vegetables, together with some meat.
人世间倘若有任何事情值得吾们的慎重将事者， 那不是宗教，也不是学问，而是“吃”。吾们不 得不吃凡手指所能夹持的任何东西。吃了医药和 烹调上的偶然发现，吾们实在为地球上唯一无所 不食的动物，只要吾们的牙齿健在，吾们将永远 保持这个地位。 -------林语堂在《吾国与吾民》
国以民为天，民以食为天。 ------Food is the first necessity of the people.
Diet penetrates into every corner of our life.
In greeting
------你吃了吗？ In welcoming guests -----a table of luxurious meal In building up relationship ------酒杯一端，政策放宽；筷子一提，可以可以
五味调和是中国烹饪艺术所追求的最高境界。 根据伊尹（夏末商初的厨师，被誉为‘厨神’）， 调和在于三样东西：水，火和味（五味）。
林语堂： 中国烹饪别于欧洲式者有两个原则。其一， 吾们的东西吃它的组织机理，它所抵达于吾们牙 齿上的松脆或弹性的感觉，并其味香色。组织肌 理的意思，不大容易懂得，可是竹笋一物所以如 此流行，即为其嫩笋所给予吾人牙齿上的精美的 抵抗力。一般人之爱好竹笋可为吾人善变滋味的 典型例证，它既不油腻，却有一种不可言辞形容 的肥美之质。不过其最重要者，为它倘与肉类共 烹能增进肉类（尤其是猪肉）的滋味，而其本身 又能摄取肉类的鲜味。
4. Major Styles of Chinese Diet
Beijing Style Shandong Style Fujian Style Jiangzhe Style Huaiyang Style Hunan Style Sichuan Style Cantonese Style
Beijing style
2.2 Frying is the main way of cooking
There are over 30 techniques in Chinese cuisine, including deep-frying, quick-frying, stir-frying, roasting, braising,
五谷为养，五果为助，五畜为益，五菜为充。
Cereals supply men with necessary nutrition, fruit is a subsidiary, meat is an added benefit and vegetables are nutritional enrichment. A diversified diet helps maintain the function of the organs. -------《黄帝内经》(the Yellow Emperor’s Classics of Internal Medicine）
食医---food therapy
Nutrition supply from food aims at achieving balance in one’s body while taking medicine aims at solving problems. 四季养生 咸多伤心；苦多伤肺；辛多伤肝；酸多伤脾；甘 多伤肾。 清淡 小米； 菊花； 腊八粥；
nomadic people favor for meat, especially mutton, such as roast mutton, mutton fondue, hot pot Beijing roast duck
Shandong style
quick-fry(爆炒) with salty flavor by using soy sauce sea food
In mourning for the dead or sacrifice for gods
Expressions related to “吃” in Chinese
吃喝玩乐，日食，月食，蚕食， 食言，吃苦，吃亏，吃香，吃透， 尝到甜头，吃闭门羹，吃耳光， 生吞活剥，对胃口、倒胃口， 废寝忘食
Expressions related to “吃” in Chinese
Chinese Diet Culture and Translation
L/O/G/O
2010.12.6
1.
Importance of Diet in Chinese culture
பைடு நூலகம்亚当和夏娃
美国人吃牡蛎不吃蜗牛，法国 人吃蜗牛不吃蝗虫，非洲的祖鲁人 吃蝗虫不吃鱼，他们都有所不吃， 而中国人是全世界最大的吃家，什 么都吃。 -------伊安罗伯逊
three luxuries in one’s life: an American house a Japanese wife Chinese food
2. Features of Chinese diet
2.1 Taste is the core in Chinese cuisine. three essential factors in Chinese cooking:
3. Etiquette of Chinese Banquets China has long been known as the “land of ceremony and propriety”. There are certain manners that should be observed at banquets or formal dinners. First, seat order Second, the order of serving dishes Third, the way dishes are set on the table chopsticks
Jiangsu and Zhejiang Style It is characterized by its mild, tender as well as sweet and sour taste.
Sweet and Sour Fish Niangao
Dishes in areas along the Yantze River and the Huai River can be accounted into Huaiyang Style.
color aroma taste
民以食为天，食以味为先。 五味调和，味道为王 。
Five chief tastes: salty sweet sour bitter pungent 心中如打翻了五味瓶( All kinds of feelings swell up.)
The aim of flavoring in Chinese cuisine is to rid any unpleasant taste and smell, to highlight the source taste, to improve and enrich its taste. All these can be achieved only when you put proper amount, at proper time and with proper heat.
Sichuan Style It emphasizes on the quality of cooking materials and seasonings, especially chili and pepper, and is characterized by the thick spicy taste.
Chili and smoked food are essential in Hunan Style, and Local people are proud of dishes such as Spicy and Hot Spring Chicken and Steamed Fish Head with Diced Hot Red Peppers.
这第二个原则，便是滋味的调和。中国 的全部烹调艺术即依仗调和的手法。虽中国 人也认为有许多东西，像鱼，应在它本身的 原汤里烹煮，大体上他们把各种滋味混合， 远甚于西式烹调。例如白菜必须与鸡或肉类 共烹才有滋味，那时鸡肉的滋味渗入白菜， 白菜的滋味渗入鸡肉，从此调和原则引申， 可以制造出无限的精美混合法。像芹菜，可 以单独生吃，但当中国人在西餐中看见了菠 萝萝卜分别烹煮都与猪肉或烧鹅放入同一盘 碟而食之，未免发笑，觉得这吃法太野蛮了。