EightCuisine八大菜系学习教案

1、会计学1Eight Cuisine八大菜系八大菜系第1页/共51页第2页/共51页第3页/共51页Eight Regional CuisinesSichuan CuisineShandong CuisineGuangdong CuisineHunan CuisineFujian CuisineAnhui CuisineJiangsu CuisineZhejiang Cuisine第4页/共51页Yuan Yang Hotpot第5页/共51页Sichuan CuisineSichuan Cuisine, known often in the West as Szechuan Cuisine,

2、is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used

3、in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling 腌制 and braising 炖 are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.第6页/共51页Specialties Include:

4、 Pockmarked bean curd Chicken cubes with peanuts Pork shreds with fishy flavour Translucent beef slices 麻婆豆腐宫保鸡丁鱼香肉丝水晶牛片第7页/共51页Pockmarked bean curd Beer duck第8页/共51页Boiled FishBoiled pork slices第9页/共51页Pork shreds with fishy flavour Sichuan noodles with peppery sauce 第10页/共51页Shandong CuisineConsis

5、ting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy油腻的, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in

6、Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling烤, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.第11页/共51页Specialties Include: Dezhou grilled

7、 chicken Birds nest in a clear soupQuick-boiled clam Lotus flower and shrimp 德州扒鸡龙凤酸辣汤青辣椒镶虾第12页/共51页葱油鲤鱼第13页/共51页Dezhou grilled chicken 第14页/共51页酸汤浇汁鱼糖醋鲤鱼第15页/共51页Guangdong CuisineGuangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. Wi

8、th the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant（芬芳的） smell. Guangdong snacks are peculiar

9、 about ingredients, some sweet and some salty, enjoying the reputation of 100 kinds of snacks having 100 tastes and 100 shapes. There is an old saying: Guangdong serves best food in the country. Now we can say: Guangdong offers delicacies from all over the world. Famous dishes: Fried Bean Curd and F

10、resh Shrimps, Baiyun Pigs Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, Fried Jelly Fish, etc.第16页/共51页Specialties Include: fish with pickled mustard-greenRefreshing Beef BallsFried Bean Curd and Fresh Shrimps酸菜鱼鲜牛肉腰果虾仁第17页/共51页fish with pick

11、led mustard-green第18页/共51页Refreshing Beef Balls第19页/共51页Special eggplant第20页/共51页Durian crisp第21页/共51页Hunan CuisineHunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. It is characterized by thick and pungent（辛辣的） flavor. Chili, pep

12、per and shallot（青葱） are usually necessaries in this division. However, Chili, peppers, garlic (蒜) and an unusual sauce, called strange-flavor sauce (怪味酱) on some menus, enliven many dishes, with a somewhat drier intensity than that of their Sichuan counterparts. Sweetness, too, is a Hunan culinary p

13、assion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes. 第22页/共51页Specialties Include: Braised dried pork with eel slices Dongan chickenJishou Sour Meat板栗红烧肉东安鸡吉首酸肉第23页/共51页Braised dried pork with eel slices第24页/共51页Dongan chicken第25页/共51页Fried Fish Slices第26页/

14、共51页Fujian CuisineConsisting 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可口的. The most distinct features are their pickled腌制的 taste.Fujian Cuisine have the following ch

15、aracteristics: 1) Chefs are skilled in the use of a kitchen knife, full of interest. 2) The Fujian people are peculiar about soup, which is full of changes. 3) A wide variety of seasonings are used, with unique characteristics. 4) Dishes are meticulously prepared, refined and graceful. 5) Fujian Cui

16、sine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour. 第27页/共51页Specialties Include: Monk Jumps over WallTaiji Smashed TaroThousand Layer Cake 佛跳墙太极芋泥千层糕第28页/共51页第29页/共51页Taiji Smashed Taro第30页/共51页红烧蹄膀第31页/共51页Anhui CuisineAnhui Cuisine chefs focus much mor

17、e attention on the temperature in cooking and are good at braising（炖） and stewing（闷）. Often hams（火腿） will be added to improve taste and sugar candy added to gain.Anhui Cuisine has the following four characteristics: 1) Using a wide variety of ingredients. 2) Adopting unique techniques. 3) Paying gre

18、at attention to nutritious food. 4) Offering various kinds of dishes, some of which are full of local flavor第32页/共51页Specialties Include: Monk Jumps over WallTaiji Smashed TaroThousand Layer Cake 第33页/共51页第34页/共51页第35页/共51页第36页/共51页Jiangsu CuisineZhejiang Cuisine occupies an important position and m

19、ainly consists of Hangzhou, Ningbo, Shaoxing and Wenzhou cuisine styles, each having its own local characteristics. Hangzhou Cuisine, the representative of Zhejiang Cuisine, is delicious, light, crisp脆的, elegant and highly finished. Ningbo local dishes are delicious, tender, soft and refreshing. Sha

20、oxing Cuisine, which has the characteristics of the fish, includes various kinds of local dishes, which are soft and aromatic芳香的 with original soup ,lid juice, light oil, and a heavy taste. Chefs are forbidden to use peppers. Wenzhou Cuisine, is known for various seafoods and dishes. 第37页/共51页Specia

21、lties Include: West Lake Sour FishDongpo PorkLongjing Shrimp MeatJiaohua Young Chickens Steam Rice Flower and Pork Wrapped by Lotus Leaves 西湖醋鱼东坡肉龙井虾仁叫花童鸡荷叶粉蒸肉第38页/共51页Dongpo Pork第39页/共51页Jiaohua Young Chickens第40页/共51页Steam Rice Flower and Pork Wrapped by Lotus Leaves 第41页/共51页Longjing Shrimp Meat第

22、42页/共51页Zhejiang CuisineJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics(水产品）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. Cooking techniques consist of stewing（焖、煮）, braising（炖）, roasting, simmering（煨）, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known fo