Презентация - Asian cuisine

ASIAN CUISINE
The presentation was prepared by students: Israfilov Timur and Khabibullina Suyumbika

Asian cuisine is a common unifying cuisine of the countries of East, South and Southeast Asia. Spicy dishes with an abundance of spices , the widespread use of rice and legumes , a variety of sweets and a lot of fruits - that 's what distinguishes Asian cuisine
One of the main products of Asian cuisine are rice and noodles. Asian cuisine is characterized by an abundance of spices, spicy dishes, low-fat dishes, soy products. One of the most common ways of cooking is frying in a small amount of very hot oil.

Central Asian Cuisine
Central Asia is the states that used to be part of the Soviet Union: Kazakhstan, Turkmenistan, Uzbekistan, Tajikistan, Kyrgyzstan and Mongolia located nearby. Countries differ in culture and traditions, but their cuisines are similar in many ways. Most dishes are made from beef, lamb and horse meat. Pork is consumed only in Mongolia. This difference is due to religious traditions. Otherwise, the products of the Asian cuisine of this region are very similar. Meat is fried, stewed with vegetables, served with cereals or noodles. One of the most popular dishes is considered to be pilaf, which in most countries refers to festive treats, and its preparation is a whole ceremony. Beshbarmak is no less popular - finely chopped boiled meat with noodles, which is also served on holidays.

CHINIESE CUISINE
Chinese cuisine is a cuisine with unusual cooking products, unique history and traditions. Almost all dishes are based on healthy cereal and vegetable food. The Chinese are supporters of a healthy lifestyle. They believe that not only the spirit, but also the body should be healthy. There is practically no meat in the kitchen, which is not acceptable for us Europeans, but they, in turn, believe that in order to keep their bodies young, they need to give up animal food and eat more plant food. The Chinese use almost everything in their menu: Pea and bean pods, silkworm cocoons, various kinds of sprouted and whole grains, all this is filled with a huge amount of seasonings and spices. All food is cooked with soy or vegetable oil, especially steamed food is appreciated.

The Chinese pay special attention to drinks. A cup of tea is drunk before any meal. China is famous for its varieties of tea. In the south and in the center of China there are huge tea plantations where Green, black, yellow, red and other teas are grown. The most delicious tea is considered with the addition of different flowers and fruits. The process of eating in China takes quite a long time. The Chinese can eat, enjoying food for hours. The process of eating is a special process. From this process, nothing should distract.

Traditions of Chinese cuisine
Chinese cuisine has the most ancient history and rich traditions. Like medicine, culture and all spheres of life in China, it is inextricably linked with ancient Chinese philosophy. Back in the second millennium BC, the sage Yi Yin created the theory of "food harmonization". And Confucius taught the techniques of culinary art in the VI—V centuries BC. And today in Shandong province, his recipes form the basis of Confucian cuisine. The variety of geographical and climatic conditions has led to the emergence of numerous local cuisines: Beijing, Shanghai, Sichuan and Hunan (southern cuisine with very spicy and exotic dishes), Harbin (very close to Russian: black bread, salmon caviar, red fish balyk), Shandong, Cantonese, Hangzhou, Henan, Huaiyang, Fujian,Huizhou, Ningbo, Wuxi cuisine and others.

JAPANESE CUISINE
Japanese cuisine is the national cuisine of the Japanese. It differs in the preference for natural, minimally processed products, the wide use of seafood, seasonality, characteristic dishes, specific rules for the design of dishes, serving, table etiquette. Japanese cuisine is usually a key attraction for tourists from other countries.

History of Japanese cuisine
Exciting and unusual for a European, the world of Japanese cooking has a centuries-old history, its own traditions and customs. Therefore, before talking about the products, dishes and etiquette beloved by the Japanese, it is worth at least slightly touching on the history of Japanese cuisine, which has its roots in the depths of centuries. Around the 5th century BC, the Japanese began to cultivate some types of wild plants. It is known that at that time pumpkin, perennial perilla, some types of green beans, millet, buckwheat were grown. Gradually, the number of cultivated plant species has grown significantly, but real agriculture began in the 3rd century BC, when rice was cultivated in Japan. In the VI-VIII centuries AD, a huge influence on Japanese cooking had China, from where soy and green tea were imported in huge quantities. Chinese cuisine is more sophisticated than Japanese, built on the principles of Buddhism, which is based on respect for any form of life.

Traditions of Japanese cuisine
Japanese culinary tradition is strikingly different not only from European, but also from neighboring Asian, for example, Chinese. First of all, she shows the deepest respect for the pristine appearance of products that are certainly of high quality. Such a demanding attitude of the Japanese to food is in line with the national tradition of perceiving the surrounding nature, worshipping it, which is reflected in their shinto religion (the way of the gods). In ancient times, only the best gifts of the fields, the burning seas were placed on the altars of the gods - kami: the freshest fish, ripe fruits, ripe ears of golden rice, sparkling white rice, i.e. what was created by nature itself, which has not yet been touched by the hand of a cook. Japanese cuisine shows a subtle and poetic respect for the gifts of nature. Local chefs strive to preserve the original taste and appearance of the products, so that fish or vegetables in cooked form remain by themselves.

The main secret of Japanese cuisine
• Currently, the popularity of Japanese cuisine is increasing every day. This is largely determined by the fact that the Japanese treat the reception of food and food in general from a philosophical point of view. The main rule that the Japanese follow is that food should be healthy. In many ways, this is what determines the high life expectancy of this people. • The difference between Japanese cuisine and any other is undeniable. Even for residents of neighboring countries, for example, Asian, it is original, as, for example, French cuisine for Russians. The secret lies in the right approach to the choice of products, the beauty of serving dishes and attitude to food in general. • According to Japanese philosophy, only the best and choicest gifts of water and earth are worthy of honor on the table, while the main goal of the cook is to preserve the original useful properties and taste of the prepared products.

KOREAN CUISINE
• Korean cuisine is the national cuisine of ethnic Koreans. Main dishes - rice, noodles (kuksu, nanmen) soups, snacks (panchhans: kimchi, namul, chorim, chchim, pokkim and others), ttok. • In Russia and the CIS countries, a more well-known and popular version of Korean cuisine from Kore-saram (that is, Soviet Koreans, see deportation of Koreans), somewhat different, due to the objective inaccessibility of some familiar food ingredients, from Korean cuisine proper in Korea itself.

History of Korean cuisine
The history of Korean cuisine originates in the distant past. Documentary evidence of Korean culinary art is contained in ancient Chinese and Japanese sources. Chinese women mention a Korean dish called megek, which, according to historians, may be the predecessor of pulgogi (thinly sliced beef soaked in a special sauce, fried on fire). In Chinese sources of the VI century BC, the Korean art of fermentation of soybeans is mentioned with admiration. 1300 years later, in 700, a Japanese chronicler mentioned that twenzhang soy paste was first brought to Japan from Koryo. Since then, twenzhang, which received the name miso in Japan, is still widely used in Japanese cuisine. Koreans have long loved and appreciated meat. This is evidenced by the fact that in Puyo, one of the ancient Korean states, in the II century BC, officials in charge of the breeding of cattle, horses, pigs and dogs enjoyed a high status and were almost immediately behind the king in rank. The appearance of Buddhism in Korea around 400 AD had a great influence on the development of Korean cuisine. Vegetarian dishes with very complex recipes began to become more and more widespread instead of meat. It was during this period that tea began to be drunk in Korea, and majestic tea ceremonies became a kind of complement to Buddhist rituals.

Traditions of Korean cuisine
Korean cuisine is generally spicy, spices are used abundantly in the preparation of dishes, especially red pepper: because of it, many Korean dishes have a characteristic red-orange color. The widespread use of pepper is explained by the fact that Korea, especially South Korea, is a country with a warm, humid climate, and pepper helps to preserve products longer. At the same time, Koreans began to use pepper only in the XVI century, when it was imported from South America by the Portuguese. Then the traditional way of cooking Korean dishes was formed. Peppery food was valued very highly, and the concepts of "delicious" and "spicy" in the Korean language became synonymous. The set of spices of Korean cuisine is not rich: for the most part it is garlic and pepper, but they are used in different proportions and combinations, therefore different tastes are obtained. The three main Korean condiments are soy sauce (kanjan), kochhujan, twenjan. Korean cuisine of Soviet Koreans (kore-saram) is recognizable by the wide use of coriander, which gives Korean salads a characteristic taste and the smell. Inside Korean cuisine, Korean court cuisine stands out, which differs from the cuisine of ordinary people and the cuisine of the diaspora. Korean cuisine has a lot in common with the other two most important oriental cuisines - Chinese and Japanese. Like the Chinese, Koreans love and willingly eat pork. Like the Japanese, they eat a lot of fish, including raw. A characteristic feature of Korean and Chinese cuisines can be called the abundant use of red hot pepper.

Korea is one of the few countries with ancient culinary traditions that have survived to this day. Korean cuisine is called one of the healthiest cuisines in the world. Interestingly, Korean dishes were not always spicy. Red pepper appeared in Korea only in the XVI century, when it was brought by Portuguese sailors. This burning spice, originally from America, has become so firmly embedded in Korean cuisine that it has become its main characteristic. The basis of Korean cuisine is vegetables and other plants. In addition to the beloved Peking cabbage, many varieties of potatoes, onions, cucumbers, zucchini, mushrooms are grown here. Wild plants that are harvested in season and harvested for the whole year are very popular: young shoots of fern and bamboo, lotus root.

Thick Korean soups, similar to stews, are usually prepared in portioned ceramic pots and consist of various ingredients depending on the season: vegetables, fish, meat, beans, tofu, soy paste. In the cuisine of modern South Korea, rice does not occupy such an important position as in Chinese, Thai and other. Many dishes of Korean cuisine acquire their own specific taste due to the fact that the products undergo a fermentation process. For example, cucumbers for kimchi should be washed, cut into slices, cut in the middle in the shape of a cross and put in salt water. It looks like Russian lightly salted cucumbers. If you have taken Peking cabbage as a basis, it should be cut in half, left in salt water for 10 hours. But the white cabbage should be left in salt water for two to three hours.

THERE ARE NO CALORIES IN DELICIOUS FOOD!!!