八大菜系英语介绍课件

1、eight eight chinese cuisinescuisines1组员：姜竹花组员：姜竹花 刘云刘云 蓝文峰蓝文峰 史晓蒙史晓蒙 颜如雪颜如雪 姚琪琪姚琪琪 秦磊秦磊21,shangdong cuisine鲁菜 2,sichuan cuisine川菜 3, cantonese cuisine粤菜 4,jiangsucuisine苏菜 5,fujiancuisine闽菜 6,zhejiangcuisine浙菜 7,hunancuisine湘菜 8,anhuicuisine徽菜34shandong cuisinemade up of 3parts:jinan style,jiaodong

2、style,confucious style(孔府) specialize in sea food and it emphasize on soup gravyflavour：a pure, strong and mellow taste九转大肠” 5famouse dishesoil explosion in kandahar油爆大哈braised conch红烧海红烧海螺螺sweat and sour carp糖醋鲤鱼糖醋鲤鱼 67sichuan hot pots（火锅） is the most famous hot pots in the world,especially the man

3、darin duck hot pot(鸳鸯火锅)flavour:spicy and pungent ,emphisize the use of chili and peppercornssichuan cuisine8fish flavoured shredded pork鱼香肉丝鱼香肉丝mapo beancurd麻婆麻婆豆腐豆腐diced chicken with peanuts宫爆鸡丁910hunancuisine湘菜 consists of local cuisines of xiangjiang region, dongting lake and xiangxi coteau. fla

4、vour: it characterizes itself by thick and pungent flavor. chili, pepper and shallot(青葱)are usually necessaries in this division.11 steamed fish head with diced hot red peppers剁椒鱼头braised pork trotter with soya sauce红烧猪蹄红烧猪蹄 mixed cured meat腊味合蒸spicy chicken麻辣子麻辣子鸡鸡12cantonese cuisine粤菜13cantonese c

5、uisine cantonese cuisine incorporates almost all edible meats,including snakes and snails. enjoying the reputation of 100 kinds of snacks having 100 tastes and 100 shapes. flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,14famous dishes dumpling with marinated pork 叉烧包 vgolden

6、rosted suckling pig广式烧乳广式烧乳猪猪 cantonese cuisine粤菜15sliced boiled chicken 白切鸡pork insweet and sour sauce糖醋咕噜糖醋咕噜肉肉 cantonese cuisine粤菜1617su cai stress the freshness of materials ,wellknown for its careful selection of ingredients pay great attention to soup, which is strong but not greasy（油腻的） , and

7、 delicious. flavour:not-too-spicy,not-too-bland mellow frabrance18porkmeatpatties狮子头salted duck金金陵盐水鸭陵盐水鸭farewell to my concubine. 霸王别姬 sweetandsourmandarinfish松鼠鳜松鼠鳜鱼鱼famous dishes1920fujiancuisine consisting of fuzhou cuisine, quanzhou cuisine and xiamen cuisine, distinguished for its choice of se

8、afood, beautiful color and magic taste . flavour:sweet, sour, salty and savory(香辣的) . the most distinct features are their pickled taste“(卤味) . 21brine shrimp盐水虾盐水虾monk jumps over wall 佛佛跳墙跳墙 spring rolls （meat and vegetables rolled with thin cakes eaten as a snack ）2223zhejiang cuisine comprising l

9、ocal cuisines of hangzhou, ningbo and shaoxing, flavour: 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.24famouse dishes dongpos braised pork东坡肉 baked chicken 叫花鸡25steamed gr

10、ass carp in vinegar gravy 西湖醋鱼西湖醋鱼braised bamboo shoots油焖春笋油焖春笋sweet soup balls 宁波汤圆宁波汤圆2627anhui cuisine徽菜 anhui cuisine is known for its use of wild herbs（香草，药草） , from both land and sea, and simple methods of preparation. braising and stewing are common techniques paying great attention to nutritious food. offeri