《大菜系英语介绍》PPT课件.ppt

EightChineseCuisines,1,ShangdongCuisine鲁菜2,SichuanCuisine川菜3,CantoneseCuisine粤菜4,JiangsuCuisine苏菜5,FujianCuisine闽菜6,ZhejiangCuisine浙菜7,HunanCuisine湘菜8,AnhuiCuisine徽菜,ShandongCuisine鲁菜,ShandongCuisine,Madeupof3parts:Jinanstyle,Jiaodongstyle,Confuciousstyle(孔府)SpecializeinseafoodanditemphasizeonsoupgravyFlavour：Apure,strongandmellowtaste,braisedmeatballs红烧狮子头,Famousedishes,Braisedconch红烧海螺,Sweatandsourcarp糖醋鲤鱼,braisedprawns油焖大虾,SichuanCuisine川菜,Sichuanhotpots（火锅）isthemostfamoushotpotsintheworld,especiallythemandarinduckhotpot(鸳鸯火锅)Flavour:Spicyandpungent,emphisizetheuseofchiliandpeppercorns,SichuanCuisine,Fishflavouredshreddedpork鱼香肉丝,Mapobeancurd麻婆豆腐,dicedchickenwithpeanuts宫爆鸡丁,CantoneseCuisine粤菜,CantoneseCuisine,Cantonesecuisineincorporatesalmostallediblemeats,includingsnakesandsnails.Flavour:tastingclear,light,crispandfreshusuallystir-frying(炒),Famousdishes,dumplingwithmarinatedpork叉烧包,Goldenrostedsucklingpig广式烧乳猪,CantoneseCuisine粤菜,Slicedboiledchicken白切鸡,Porkinsweetandsoursauce糖醋咕噜肉,CantoneseCuisine粤菜,Sucai苏菜,Sucai,Stressthefreshnessofmaterials,wellknownforitscarefulselectionofingredientsPaygreatattentiontosoup,whichisstrongbutnotgreasy（油腻的）,anddelicious.Flavour:not-too-spicy,not-too-blandmellowfrabrance,porkmeatpatties狮子头,Saltedduck金陵盐水鸭,Farewelltomyconcubine.霸王别姬,SweetandSourMandarinFish松鼠鳜鱼,Famousdishes,FujianCuisine闽菜,FujianCuisine,ConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,distinguishedforitschoiceofseafood,beautifulcolorandmagictaste.Flavour:sweet,sour,saltyandsavory(香辣的).Themostdistinctfeaturesaretheirpickledtaste“(卤味).,Brineshrimp盐水虾,MonkJumpsoverWall佛跳墙,SpareRibsinWineSauce醉排骨,springrolls（meatandvegetablesrolledwiththincakeseatenasasnack）,ZhejiangCuisine浙菜,ZhejiangCuisine,ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,Flavour:notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.,Famousedishes,Dongposbraisedpork东坡肉,Bakedchicken叫花鸡,叫花鸡的由来,相传，很早以前，有一个叫花子，沿途讨饭流落到常熟县的一个村庄。一日，他偶然得来一只鸡，欲宰杀煮食，可既无炊具，又没调料。他来到虞山脚下，将鸡杀死后去掉内脏，带毛涂上黄泥、柴草，把涂好的鸡置火中煨烤，待泥干鸡熟，剥去泥壳，鸡毛也随泥壳脱去，露出了的鸡肉。约100多年以前，常熟县城西北虞山胜地的“山景园”菜馆根据这个传说，去粗取精，精工效法创制此鸡。,Steamedgrasscarpinvinegargravy西湖醋鱼,Braisedbambooshoots油焖春笋,sweetsoupballs宁波汤圆,HunanCuisine湘菜,HunanCuisine湘菜,consistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Flavour:Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallot(青葱)areusuallynecessariesinthisdivision.,Steamedfishheadwithdicedhotredpeppers剁椒鱼头,Braisedporktrotterwithsoyasauce红烧猪蹄,Mixedcuredmeat腊味合蒸,Spicychicken麻辣子鸡,AnhuiCuisine徽菜,Anhuicuisineisknownforitsuseofwildherbs（香草，药草）,frombothlandandsea,andsimplemethodsofpreparation.BraisingandstewingarecommontechniquesPayinggreatattentiontonutritiousfood