• Guangdong: light, crispy and fresh
• Zhejiang: Soft texture, sweet taste
• Fujian: Fermented ingredients, soft texture, dry and fresh seafood
• Anhui: sweet, keeps the natural flavor, uses a lot of wild ingredients.
• Hunan: spicy, salty, uses a lot of fermented ingredients
• Jiangsu: Natural flavor retained from the original stock with a mixture of salty and sweet taste
• SzeChuan: Numb spicy and oily
• Shandong: Tender, greasy salty and some sweet flavor

• No Single “Chinese” Cuisine
  • - Geographical reasons
  • - Four climate zones
• •North : Hearty dishes
  • - Temperature could fall below minus 13°
  • - Meals needs to be warming and nourishing
  • - Famous for good solid dishes with generous amount of garlic, onions, black bean paste and cabbage

• •South : Creative
  • - Regarded by the Chinese as being imaginative and delectable
  • - Dogs and cats as an acquired taste
  • - Exotic ingredients : snakes, turtle, sea cucumber and shark’s fin

• •East : Mild dishes
  • - Cuisine is generally fresh and mild in flavor
  • - Seasoning is more subtle in Jiangsu, Anhui, Shanghai and Zhejiang
  • - Chili or other hot seasoning are seldom use

• •West : The spicy and Hot
  • - Szechuan and Hunan with very fiery taste and flavor
  • - Main flavor comes from the chili and Szechuan pepper
  • - Vinegar, sesame, oil and bamboo shoot are essential

• The meat and vegetable dishes are all laid out in the center of the table
• •Diners eat directly from the communal plates using their chopsticks and spoons
• •Soup is also consumed from the common bowl (now, separate bowls)
• •Chinese dining tables are more likely to be square in small restaurants and street foods. Round tables are in larger establishments

Tools

• weighting scale, valume measures (spoon/cup/liquid measures), knife(bread knife, paring knife, chef knife)
• thermometer, cookware(saute pan, crepe pan), baking trays(sheet pan, loaf pan, cupcake tray, tube pan, silicon modules, tart pan and ring, spring form)
• modules, cake rings, mixing bowl,

• hand tool(brush/scrape/spatula/whisk/peeler/zester/scissor), for piping(bags and nozzels), ovens
• oven rack, cooling rack, mixer(planetary or hand type)

Ingredients

• Castor sugar (also spelled caster sugar) is a type of very fine granulated white sugar.
• Molasses is a thick, dark, sticky syrup that comes from processing sugar cane or sugar beets.

• Gelatin (often spelled gelatine in British English) is a protein made from collagen. It’s used to make liquids set into a jelly or gel.

Bread:

• Quick breads- scones, cornbread, American muffins
• Lean breads- Baguette, country bread, hard-rolls
• Enriched breads- Brioche, Pannetone, stollen
• Laminated breads- Croissant, Danish

Pie & Tarts

• Cream filling tarts or pies- Pumpkin pie, Pecan pie
• Custard and soft pie filling- Blueberry and cream pie,
• Fresh fruit tart
• •Fruit filling- Apple pie, Tarte Bourdaloue
• •Flans – Swiss Apple flan, Flan Parisienne
• •Traditional/ specialties- Tarte Tatin, Linzertorte

Custard and cheese cakes

• •Baked custards- Crème caramel, crème brulee
• •Stirred custards- Crème Anglaise, crème Patisserie
• •Baked cheesecake- New York cheesecake, Japanese Chessecake

Foundation Pastes

• •Choux pastry- Eclairs, churros
• •Puff Pastry-Millefeuille, Apple turnovers
• •Short crust-Pear tart, Lemon tart, chocolate tart

• Creaming- Beating ingredients such as fat and sugar, till light and aerated
• Blending- Incorporating ingredients until they are evenly combined
• Folding-Gently mixing a lighter ingredient such as whipped cream into a heavier ones such as chocolate ganache, to make a light product
• Kneading- Folding and pressing dough with hands or machine to develop gluten

• Rubbing- Solid fat is cut into dry ingredients
• Sifting- the transference of dry ingredients such as flour or ground almond to aerate, separate or remove lumps
• Whipping- beating ingredients with the single purpose of aerating. A whisk is employed for whipping or whisking. Example- whipped cream