中国八大菜系-鲁菜

中国八大菜系之一,组员：项齐  陈明园,Shandong Cuisine （鲁菜）,Shandong Cuisine （鲁菜）,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名,九转大肠,Major characteristics of Shandong Cuisine:,Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan and Jiving like to prepare cuisine with mountain delicacies and seafood delights, melons, fruits, vegetables and peppers.,鲁菜特点是清香、味纯、鲜咸脆嫩而着名，十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而醇, 选料精细,刀法细腻，注重实惠，花色多样，善用葱姜,鲜咸脆嫩,Shandong Cuisine is known for its excellent seafood dishes and delicious soup. A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings.山东菜系，由济南菜系和胶东菜系组成清淡，不油腻，以其香，鲜，酥，软而闻名花色多样，善用葱姜,Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming. 擅长爆、烧、炸、炒，其着名品种有“糖醋黄河鲤鱼”、“九转大肠”、“汤爆双脆”、“烧海螺”、“烧蛎蝗”、“烤大虾”、“清汤燕窝”等。胶东菜以烹制各种海鲜而驰名，口味以鲜为主，偏重清淡，,Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Taishan Fish with Red Scales, etc,其着名品种有“干蒸加吉鱼”、“油爆海螺”等。建国后，创新名菜的品种有“扒原壳鲍鱼”、“奶汤核桃肉”、“白汁瓤鱼”、“麻粉肘子”等,八大菜系之二,Sichuan Cuisine （川菜）,组员：项齐  陈明园,Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.,四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和prickly ash，产生出经典的刺激的味道。,The main- characteristics of Sichuan Cuisine:,川菜善于综合用味，收汁较浓，在咸、甜、麻、辣、酸五味基础上，加上各种调料，相互配合，形成各种复合味,Prepared with a wide variety of ingredients,Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste,形成川菜的独特风味，享有“一菜一味，百菜百味”的美誉。有家常味、咸鲜味、鱼香味、荔枝味怪味等,Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising,正宗川菜重视选料，讲究规格，分色配菜主次分明，鲜艳协调。烹调方法擅长于烤、烧、干煸、蒸,Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc,代表菜肴的品种有“大煮干丝”、“宫保鸡丁” 、“鱼香肉丝”、“毛肚火锅”、“黄焖鳗”、“夫妻肺片”、“怪味鸡块”、“麻婆豆腐”等,毛肚火锅,If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine.,八大菜系之三,Guangdong Cuisine （粤菜）,组员：项齐 陈明园,粤菜是以广州、潮州、东江三地的菜为代表而形成的。菜的原料较广，花色繁多，形态新颖，善于变化，讲究鲜、嫩、爽、滑，一般夏秋力求清淡，冬春偏重浓醇,Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring.,Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell.,冬瓜盅,调味有所谓五滋（香、松、臭、肥、浓）、六味（酸、甜、苦、咸、辣、鲜）,Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes.,广东人热衷于尝试用各种不同的肉类和蔬菜。广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。,Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.,广东菜是各类丰富的中国菜系之一。使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的风味。,Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pigs Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly   Fish, etc.,尤以烹制蛇、狸、猫、狗、猴、鼠等野生动物而负盛名，着名的菜肴品种有“三蛇龙虎凤大会”、“五蛇羹”、“盐火局鸡”、“蚝油牛肉”、“烤乳猪”、“干煎大虾碌”和“冬瓜盅”等,八大菜系之四,Fujian Cuisine （闽菜）,组员：项齐  陈明园,福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".,Fujian Cuisine have the following characteristics: Chefs are skilled in the use of a kitchen knife, full of interest. ) A wide variety of seasonings are used, with unique characteristics. Dishes are meticulously prepared, refined and graceful,起源于福建省闽候县。它以福州、泉州、厦门等地的菜肴为代表发展起来的。其特点是色调美观，滋味清鲜而着称。烹调方法擅长于炒、溜、煎、煨，尤以“糟”最具特色。,Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.,闽菜被表征由明确，提神，美味，轻的味道，略糖醋。,七星鱼丸汤,Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers Grains, Jadeite Pearl Abalone, Chicken with Distillers Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro,着名菜肴品种有“佛跳墙”、“醉糟鸡”、“酸辣烂鱿鱼”、“烧片糟鸡”、“太极明虾”、“清蒸加力鱼”、“荔枝肉”等。,清蒸加力鱼,由于福建地处东南沿海，盛产多种海鲜，如海鳗、蛏子、鱿鱼、黄鱼、海参等，因此，多以海鲜为原料烹制各式菜肴，别具风味。,酸,辣,烂,鱿,鱼,Jiangsu Cuisine （苏菜）,八大菜系之五,组员：项齐  陈明园,Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known.,江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。,盐水鸭,The main characteristics of Jiangsu cuisine: 1) Distinguished for exquisite ingredients, freshness and aliveness. 2) High cutting techniques. 3) Have a good command of duration and degree of heating and cooking.,烹调技艺擅长于炖、焖、烧、煨、炒而着称。烹调时用料严谨，注重配色，讲究造型，四季有别,Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.,注重原味，味道强而不重，淡而不温。苏州菜口味偏甜，配色和谐；扬州菜清淡适口，主料突出，刀工精细，醇厚入味；南京、镇江菜口味和醇，玲珑细巧，,天目湖砂锅鱼头,Pay great attention to soup, which is strong but not greasy, and delicious.,很注重汤，浓中带淡，鲜香酥烂，原汁原汤浓而不腻，口味平和，咸中带甜。,Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pigs Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc.,着名的菜肴品种有“清汤火方”、“鸭包鱼翅”、“松鼠桂鱼”、“西瓜鸡”、“盐水鸭”、“天目湖砂锅鱼头”、“金蹬仙裙”等,清汤火方,江苏点心富有特色，如秦淮小吃、苏州糕团、汤包，都很有名。,Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc,八大菜系之六,Zhejiang Cuisine （浙菜）,组员：项齐  陈明园,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.,浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。,干菜焖肉干菜焖肉.,Of a large number local cuisine styles, Zhejiang Cuisine occupies an important position and mainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics,主要流行与浙江地区。和江苏菜系中的苏南风味、安徽菜系中的皖南、沿江风味较近。它的风味包括杭州、宁波和绍兴三个地方的菜点特色。,大汤黄鱼.,Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp, elegant and highly finished.,杭州菜重视原料的鲜、活、嫩，以鱼、虾、时令蔬菜为主，讲究刀工，口味清鲜，突出本味。,清汤鱼圆.,Ningbo local dishes are delicious, tender, soft and refreshing.,宁波菜咸鲜合一，以烹制海鲜见长，讲究鲜嫩软滑，重原味，强调入味。,东坡肉,Shaoxing Cuisine, which has the characteristics of the I,md of fish, includes various kinds of local dishes, which are soft and aromatic with original soup ,lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, also I,nown as On Cuisine, is known for delicious seafood and light and delicious dishes.,绍兴菜擅长烹制河鲜家禽，菜品强调入口香绵酥糯，汤浓味重，富有乡村风味。浙江菜具有色彩鲜明，味美滑嫩，脆软清爽，菜式小巧玲珑、清俊秀丽的特点。它以炖、炸、焖、蒸见长，重原汁原味。浙江点心中的团子、糕、羹、面点品种多，口味佳。,叫化童鸡.,Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Steam Rice Flower and Pork Wrapped by Lotus Leaves, Braised Bamboo Shoots and Whitefish with Fermented Glutinous Rice,名菜名点有：龙井虾仁、西湖莼菜汤、虾爆鳝背、西湖醋鱼、炸响铃、抢蟹、新风鳗鲞、咸菜大汤黄鱼、冰糖甲鱼、牡蛎跑蛋、蜜汁灌藕、嘉兴粽子、宁波汤团、湖州千张包子等。,八大菜系之七,Hunan Cuisine （湘菜）,组员：项齐  陈明园,Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.,湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品。,Hunan Cuisine has three characteristics: 1) Skilful use of a kitchen knife, a delicious taste and a beautiful shape.,刀法奇异形态逼真，巧夺天工，口味注重香鲜、酸辣、软嫩。,红煨鱼翅,Known for sour and spicy dishes by adding various kinds of seasonings. Adopting a wide variety of techniques,用料广泛，油重色浓，多以辣椒、熏腊为原料。烹调方法擅长腊、熏、煨、蒸、炖、炸、炒。湖南菜最大特色一是辣，二是腊。,东安子鸡,Famous dishes: Spicy Young Chicken, Fried Fish Slices, Steamed Soft-Shell Turtle, Steamed Cured Meat, Huofang Whitebait, Dongting Fat Fish Maw, Jishou Sour Meat, Oily and Spicy Tender Bamboo Shoots, and Chinese Chestnuts and Hearts of Cabbages,其着名菜肴品种有“腊味合蒸”、“东安子鸡”、“麻辣子鸡”、“红煨鱼翅”、“汤泡肚”、“冰糖湘莲”、“金