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GUIDED BY- CHEF ANUPAM KUMAR
ABOUT CHINA • Its comes under East Asian cuisine (ORIENTAL CUISINE)• Capital-Beijing(39°55′N116°23′W)• Official language-Chinese.• Currency-Yuan(¥).• Chinese Cuisine are famous for Noodles and Rice.• No sequence course of MENU.• Use Chopstick during Meal.
ASIAN CUISINE IS DIVIDED IN FIVE PARTS
• EAST ASIAN CUISINE- China,Japan,Koria• SOUTH EAST ASIAN CUISINE- Thailand, Indonesia, malaysia,
Singpore, Combodia, Vietnam etc
• SOUTH ASIAN CUISINE- India, Srilanka, pakistan, Barma, Tibet, Bhutan Etc
• CENTRAL ASIAN CUISINE- Afghanistan, Iran, Armania, cyprus Etc
• MIDDLE EASTERN CUISINE- Saudi Arab, Turky, Jordan, Lebanon Etc
CHINESE CUISINEFour styles of cooking
• Peeking in norther china.• Canton in southern china.• Shangai in eastern china. • Szechwan in western china.
NOODLES WITH CHOPSTICK
• Wok
• Chinese broom
• Chinese clever
• Dim sim basket
• Earthern ware cooking pot
• Steamers
• Metal spatula
• Chinese spoon
• Stainers , Etc..
CHINESE EQUIPMENT
• Gailan
• Napa cabbage
• Bok choy
• Tofu
• Noodles
• Soya sauce
• Salted black beans
• Xo sauce
• Conpoy
• Agar agar , Etc..
CHINESE INGREDIENT
• Dim sums
• Hot and sour soup
• Wonton soup
• Spring roll
• Sweet & sour pork
• Hakka noodles
• Dates pan cakes
• Toffee banana
• Prown ball soup
• Sweet corn soup , Etc..
SPECIALITY DISHES