中国文化概况 Chapter 9 Culinary Culture 饮食茶酒文化 英文介绍 .ppt

The courses Serving order is from cold to hot. Hot entrees (主菜) should be served starting on the left of the seat across from the main guests. The meal then begins with a set of at least four cold dishes followed by the main courses of hot meat and vegetable dishes. Soup is served next (unless in Guangdong style restaurant) with the local staple food such as rice, noodles and dumplings being served last. Chinese chopsticks The correct holding of the chopsticks is to grab the chopsticks in the middle, making sure that the ends are even. Chinese Tea China has a rich and sophisticated tea culture. The Chinese have a common saying, “Seven things in the house: firewood, rice, oil, salt, soy sauce, vinegar and tea”. The art of tea making and drinking evolved through the dynasties. It focuses on the method of brewing tea, the drinking utensils and the serving etiquette. Tea Classification The five types are green tea (绿茶), black tea (红茶), oolong tea (乌龙茶), compressed tea (砖茶: brick tea), and scented tea (花茶). Some minor types are white tea and yellow tea. Green tea is the most natural of all Chinese teas. It refers to tea made without being fermented. It’s called green tea because the tea liquid and tea leaves are greenish. About 50% of Chinas teas are green tea. Black tea is fermented before baking. It’s so named because the tea liquid and tea leaves are reddish black. It tastes sweet and can facilitate the fostering of yang energy in the human body and erase the greasiness of the stomach. Oolong tea sits half way between green tea and black tea in the sense that its half- fermented. Typical oolong tea leaves are green in the middle and red on the edges as a result of the process to soften tea leaves. Compressed tea is made by compressing steamed tea leaves into molds such as bricks, cakes, columns and other shapes. Most Chinese Compressed tea uses black tea as its base.　Compressed tea can be stored for years or even decades. Aged Compressed tea has a gentl