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Chinese Culinary Wisdom: Harmony and Balance in Foods

Discover the rich history of Chinese cuisine, emphasizing harmony and balance for body and spirit. Explore the principles of Yin-Yang, Five Elements, and tsai-fan. Learn about Confucius' culinary teachings and regional cooking methods. Dive into the diverse topography and regions influencing Chinese cuisine. Experience the art of balance through grains, vegetables, and minimal meat in Chinese dishes.

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Chinese Culinary Wisdom: Harmony and Balance in Foods

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  1. International Cooking: A Culinary Journey, 2E Chapter 11 China

  2. History Creating harmony and balance in the foods leads to harmony and balance within the body and spirit. • Yin-Yang • Five Elements • tsai-fan

  3. Various dynasties ruled from 1766 B.C. until 1911 • Chinese believe foods cure diseases and are the key to good health and longevity • Harmony and balance in foods leads to harmony and balance within the body and spirit

  4. From 600 to 900 A.D., physicians started recommending • whole grains • sparse amounts of meat • herbs and spices for flavor and medicinal properties

  5. Confucius (551 to 479 B.C.) • father of northern Chinese cooking • stressed eating foods in season • said people should eat fresh foods • cut meats and vegetables into small pieces • recommended proper preparation, cooking methods, and condiments for recipes • encouraged moderation in eating

  6. Topography • third largest country in the world • diverse topography • desert • mountains • fertile farmland • subartic to tropical climates

  7. Cooking Methods • Frying • Stir-fry • Deep-fry • Steaming, poaching, boiling

  8. Chao orStir-frying • saved the scarce cooking fuel • small pieces of food cook rapidly over high heat requiring less cooking time [and fuel] • stir-frying preserves the texture of food • stir-frying retains valuable nutrients

  9. Regions • North • long, cold winters and dry, arid conditions • simple cooking • lots of wheat and millet

  10. East • most population • large cities • mild weather • South • lots of rice • most sophisticated dishes • Center and West • spicy dishes

  11. Cuisine • Grains are the most important type of food followed by vegetables. • Consume lots of vegetables and fruits. • Cooks add small amounts of meat and seafood to vegetables.

  12. Lots of attention to the balance of flavors, colors, aromas, and textures in food. • The contrast between soft and smooth foods, hard and crunchy, salty and sweet, etc. creates the highly prized balance and harmony.

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