Introduction to Chinese Cooking Fundamentals

1. Different Types of Chinese Cuisines (Singapore Context)

   •Teochew Cuisines

   •Hokkien Cuisines

   •Cantonese Cuisines

   •Hakka Cuisines

   •Hainanese Cuisines

   •Peranakan Cuisines (Chinese and Malay Mixed Cuisines)

   You will learn all the fundamentals of Chinese Cuisines, be sure to immersed yourself in the course!

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Overseas Chinese who have settled in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.