CHINESE FOOD MAGAZINE

FOODIE F O O D

M A G A Z I N E

NOVEMBER 2023 ISSUE #156

2 0 2 3

INGREDIENTS AND COOKING TECHNIQUES Essential Ingredients For Chinese Cooking and Chinese Cooking Methods

RECIPES AND TRADITIONS RELATED TO FOOD Popular Typical dishes and Traditions

HOW TO MAKE A TBEEF & SICHUAN PEPPER STIR-FRY The recipe of the popular stir-fried

Everything You Want to Know about

CHINESE COOKING

TABLE OF CONTENTS 01

INTRODUCTION TO THE CHINESE FOOD

02

INGREDIENTS

02

COOKING TECHNIQUES

03

TYPICAL DISHES

03

ANALYZING NUTRIENTS

04

TRADITIONS RELATED TO FOOD

04

COMMON SERVICE TECHNIQUES

05

RECIPE: TBeef & Sichuan pepper stir-fry

06

NUEVA CHINA RESTAURANT

07

MENU

08

DESCIPTION OF MENU

09

KITCHEN STAFF

10

STAFF CLOTHES

CULINARY KNOWLEDGE: GET TO KNOW CHINA'S CULINARY GASTRONOMY

Page 1

INTRODUCTION TO THE CHINESE FOOD Traditional Chinese food has to always be fresh. Most dishes are filled with huge quantities of vegetables, grass-fed meats, seafood and herbs and spices.

Every ingredient is handpicked for medicinal purposes. The Chinese people rarely eat canned/frozen food.

Chinese people follow so many styles of cooking, but Chinese food experts have identified eight culinary traditions as the best.

These culinary cuisines are looked at as models with their unique styles and strengths. There is a great variety of chinese restaurant in Santa Cruz but one of these is the favorite: Nueva China Restaurant.

CHINESE CUISINE Ingredients

Page 2

Here are some common ingredients used in Chinese food.

Soy sauce Made from fermented soybeans, wheat, water, and salt.

Rice A staple food in China, often served steamed or fried.

Ginger A common ingredient that adds warmth and freshness to dishes •Sesame oil •A fragrant oil made from toasted sesame seeds.

Oyster sauce Made from oysters, soy sauce, and various seasonings.

Hoisin sauce A thick and sweet sauce made from soybeans, garlic, chilies, and spices Tofu A versatile ingredient made from soybean curd. It can be used in soups, stir-fries, and braised dishes as a source of protein.

CHINESE CUISINE IS KNOWN FOR ITS DIVERSE RANGE OF FLAVORS AND INGREDIENTS!

Cooking techniques Chinese cuisine is characterized by its diverse techniques that have been developed over thousands of years.

Stir-Frying: This is a popular method that involves quickly cooking small, bite-sized pieces of ingredients in a hot wok or skillet. It requires high heat and constant stirring to ensure even cooking.

Steaming: Steaming is a healthy and gentle cooking method that helps retain the natural taste, nutrients, and colors of the ingredients. Bamboo steamers are commonly used for this technique.

Deep-Frying: Deep-frying is commonly used in Chinese cuisine to achieve crispy textures. Ingredients are submerged in hot oil until they turn golden brown and crispy.

Smoking: Smoking is used to infuse dishes with a distinct aroma and flavor. Ingredients are typically smoked using tea leaves, rice, or herbs, giving them a unique taste.

CHINESE CUISINE

Page 3

Typical dishes Chinese cuisine is incredibly diverse, with a rich culinary heritage that varies across different regions of China.

Here are some traditional Chinese dishes: Peking Duck: A famous dish of roasted duck with thin, crispy skin served with steamed pancakes, scallions, and hoisin sauce.

Dim Sum: A wide variety of bite-sized dishes served in steamer baskets or on small plates. Some popular dim sum dishes include steamed dumplings, siu mai (opentopped dumplings), and barbecue pork buns.

Chow Mein: A stir-fried noodle dish packed with vegetables, meat, and sometimes seafood. The noodles are typically cooked until slightly crispy.

Yangzhou Fried Rice: A classic fried rice dish made with day-old rice stir-fried with ingredients like diced ham, shrimp, eggs, and various vegetables.

Analyzing Nutrients Chinese cuisine offers a wide variety of dishes.

Here are some key nutrients typically present in Chinese cuisine: 1. Protein: Chinese dishes often include proteinrich ingredients such as tofu, seafood, poultry, and lean meats like chicken and pork.

2. Carbohydrates: Rice and noodles feature prominently in Chinese cuisine, providing a significant source of carbohydrates.

3. Fiber: Many Chinese dishes contain vegetables like bok choy, Chinese cabbage, broccoli, and green beans, which are excellent sources of dietary fiber.

4. Vitamins: Chinese cuisine typically incorporates a variety of vegetables, which contribute to the intake of essential vitamins like vitamin C, vitamin A, and several B vitamins.

5. Minerals: Chinese cuisine commonly utilizes ingredients like soy sauce, which contains minerals like iron and manganese. Leafy greens and mushrooms are also good sources of minerals.

CHINESE CUISINE

Page 4

Traditions related to food Use of chopsticks: Chopsticks have been used inChina for over 4,000 years. It is believedthat they were initially used as cooking utensils before becoming eating utensils.Throughout history, chopsticks have become a symbol of Chinese culture and traditions. Eating withchopsticks can also create a sense of unity andsharing during meals, as it is common for dishes to be placed in the centerof the table for everyone to share.

Family-style Dining: Chinesemeals are often enjoyed in a communalsetting wheremultiple dishes are served in themiddle of thetable. This encourages sharing and bonding among family and friends.

Tea Drinking: Tea is an integral part of Chinese food culture. Teahouses and tea ceremonies are common, where different types of tea are served, such as green tea, oolong tea, or pu-erh tea. It is believed to aid digestion and cleanse thepalate.

Common service techniques 1. Pre-plated service: This swervice is very common in restaurants the food is plated in the kitchen and served to the table.

2. Family service: Chineses love to eating like home, in some restaurants staff take food prepared in the kitchen directly to the dining room on big serving platters and bowls for guests to serve themselves the portion they want.

3. Buffet service: It is a self-service where guests can see and choose exactly what they want to eat. Customers either help themselves or ask the waiter behind the buffet table to serve them.

4. Chinese Banquets: Banquets are elaborate feasts often held for special occasions such as weddings, birthdays, or business events. Multiple courses of dishes are served in a specific order, with each course symbolizing different meanings like luck, longevity, or good fortune.

Page 5

TBeef & Sichuan pepper stirfry Prep:10 mins Cook:10 mins Level: Easy Serves: 4 Preparation time: 20 minutes.

Low in fat and calories, it's a brilliant speedy midweek meal for four Ingredients 2 tbsp rapeseed oil 300g steak, sliced into thin strips 1 tbsp cornflour 2 mixed peppers, deseeded and finely sliced 200g baby corn, halved on an angle 2 small red onions, finely sliced ½ tsp chilli flakes 1 tsp Sichuan peppercorns, ground using a pestle and mortar 2 tbsp low-salt dark soy sauce 1 tbsp chilli oil (optional) 300g cooked brown basmati rice.

PREPARATION Step 1 Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.

Step 2 Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice

Page 6

NUEVA CHINA RESTAURANT Location Nueva China is a traditional Chinese restaurant located in the most luxurious area of ​ Santa Cruz city, it is on San Martin Avenue, Lugones Street.

It has a menu with a wide gastronomic offer divided into several sections.

Nueva China Restaurant is one of the biggest restaurans in Santa Cruz, so, this venue is the ideal place for different events and occasions, whether it is a family lunch or dinner, to eat with friends or to have a romantic dinner.

You can consumed at the restaurant or ordered to take away, even getting a delivery order through apps.

MENU

Page 7

DESCRIPTION OF MENU

Page 8

The menu is divided into 5 sections where they offer their specialties, these are the eggs, soups, starters, rice and chicken sections.

In Egg Section there are four dishes cooked with egg. The egg is important in Chinese food because It is a versatile, nutritious and healthy product.

There is a wide variety of Chinese soup. However, it can be generally be divided into two main categories: thin soups — made with clear broth and cooked quickly, and thick soups — cooked more slowly with all the stocks added together at once, often with starches added as a thickener near the end of the cooking process.

As starters there are five dishes tipical of China.

Wanton is a traditional and popular food from there and also there are a wide variety of preparations.

There is a rich collection of rice dishes, depending on the types and amount of added ingredients, such as beans, chopped meat, vegetables, eggs, etc., as well as different manners of preparation, there have developed endless variations of fried rice.

In the chicken section, there is a wide variety of dishes made with this protein. The chicken can be breaded to be fried or sautéed with different spices and Chinese vegetables or also with nuts and fruits. Prices vary depending on the quantity you order, you can order half or a whole portion.

Kitchen staff

Page 09

Main Chef or Head Chef Responsible for general supervision of the kitchen, menu creation, personnel management and maintenance of quality standards. This chef usually has significant experience in Chinese cuisine.

Line Chefs or Wok Cooks In charge of preparing a la carte dishes and handling the wok. They are experts in quick cooking and seasoning techniques. In a Chinese restaurant, this role is essential for the preparation of dishes such as stir-fries and noodles.

Kitchen Helpers They collaborate in the preparation of ingredients, cleaning and other general kitchen tasks. They may have specific roles such as vegetable preparers, pastry assistants, among others.

Dishwashers and Cleaning Helpers Although they do not work directly in food preparation, they are crucial in maintaining kitchen hygiene. They wash utensils, dishes and keep the kitchen clean during and after service.

Page 10

Staff clothes

Chef Jackets and Pants Many Chinese restaurants opt for traditional chef jackets and pants. These uniforms are typically comfortable and breathable, which is essential in a hot kitchen environment.

Chef Hats or Caps Chef hats or caps are often required to keep staff's hair away from the food. In addition to complying with hygiene standards, it is also part of the classic image of a chef.

Heat Resistant Aprons Since Chinese cooking often involves high-temperature cooking and quick stirfrying, heat-resistant aprons are essential to protect staff from potential splatters and burns.

Anti-slip shoes Kitchen workers, including those in Chinese cuisine, should wear non-slip shoes to avoid accidents on the slippery floor. Safety is a priority in the kitchen.

Kitchen gloves Depending on the specific tasks staff perform, they may need heat-resistant kitchen gloves or food preparation gloves to maintain hygiene.

Food is very important in Chinese culture, since it is a symbol of honor for important events that occur every day.

Authors: Vania Villaroel Flores Adela Caba Puma Ana Karen Torrez Castro Santa Cruz - Bolivia, 2023 Gastronomy Career UDI University