中国传统饮食文化

1、Chinese Food Culture组长：吴键铭组员：张艳 赖美薇 孔舒婷 杨梦羽 何亚婷 Chinese Food CultureChinese cuisine is of a long history and profound in its variety.Chinese people often say ,Man sees food as the first priority.Food is the most essential part of life for human beings.China is rich in her cuisine varieties.the most

2、pominent and influential schools of culinary art are the following ones: Lu Cuisine（Shangdong Province）,Chuan Cuisine(Sichuan Province),Yue Cuisine(Guangdong Province),Min Cuisine(Fujian Province),Su Cuisine(Jiangsu Province),Zhe Cuisine(Zhejiang Province),Xiang Cuisine(Hunan Province) and Hui Cuisi

3、ne(Anhui Province).They are referred to as The Top Eight Cuisines.All the eight cuisines are fully intertwined with local delicacies,unique traditions and fairytales.Sichuan cuisineSichuan cuisineSichuan cuisine as one of the four big cuisines of China traditional han, one of the eight regional cuis

4、ines in China, based on extensive, seasoning changeable, dishes, fresh and pure taste pure thick pay equal attention to, its use is famous for its spicy flavor, and with its unique cooking methods and full-bodied local flavor, combining the characteristics of southeast northwest parties, adopt many

5、long, good absorption, good at innovation, renowned Chinese and foreign. HistoryHistorySichuan is colloquially known as the “heavenly country”due to its abundance of food and natural resources. One ancient Chinese account declared that the people of Sichuan uphold good flavor, and they are fond of h

6、ot and spicy taste. Sichuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty. Sichuan cuisine often contains food preserved through pickling salting, and drying and is generally spicy owing to heavy application of chili oil. Common preparation techn

7、iques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques.Sichuan hotpotSichuan hotpotWater-cooked dishesWater-cooked dishesNotable dishesNotable dishesTwice-cookedTwice-cooked pork porkMapoMapo tofu tofuYuxiangrousYuxian

8、grousi iSpicySpicy deep-fried chicken deep-fried chickenKungKung Pao Pao chickenchickenDan dan noodlesnoodlesTea-smoked Tea-smoked duckduckFuqiFuqi feipian feipianZhejiang Cuisine Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the sp

9、ecialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy , wins its reputation for freshness , tenderness , softness , and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three. T

10、he origin of Zhejiang cuisineZhejiang cuiisine can be traced back to the spring and autum period . In order to zionist .Goujian , zhe king of Yue countery stepped up arms , and gardened large chicken farm in Shaoxing Kuaijishan . The chicken are used for a war . So the most ancient Zhejiang food dis

11、h is Shaoxing cuisine “qing yue tang ji”.东坡肉东坡肉糖醋排骨糖醋排骨桂花糯米藕桂花糯米藕Dongpo PorkDongpo PorkSweet and sour Sweet and sour porkporkOsmanthus sticky rice lotus Osmanthus sticky rice lotus rootroot叫花鸡叫花鸡Beggars chickenBeggars chickenGamesGamesWhen it comes to the Hunan cuision. What we all have in mind must

12、 be one adjective word pungent. As one of Chinas most famous eight cuisines. Hunan cuisine has a long history of more than 2000 years. Hunan cuisine has assimilated a variety of local forms, eventually evolving into its own style. It contains 4000 dish now, among which over 300 dishes are very notab

13、le, such as Dongan chicken(东安子鸡) and smoked pork with dried long green beans(干豆角蒸腊肉)History of Hunan cuisineHistory of Hunan cuisineThe cuisine gives priority to abundance, fatness, smoothness and moistness, mostly take chili as the main coure. It not only has the saltiness of the South, but also th

14、e hotness and sourness of local characteristics.CharacterCharacter米粉肉米粉肉啤酒小龙虾啤酒小龙虾剁椒鱼剁椒鱼Steamed pork with riceSteamed pork with rice长沙臭豆腐长沙臭豆腐Stinky Stinky tofutofuSteamed fish with diced hot red Steamed fish with diced hot red pepper pepper Beer crawfishBeer crawfishGamesGamesAnhui Cuisine/Huizhou

15、CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain. 清炖马蹄鳖：Stewed Turtle李鸿章杂烩 Li Hongzhang Assorted Dish 蜜汁红芋 Red Tato in Honey 符离集烧鸡 Fuliji Braised ChickenYun

16、nan CuisineYunnan Cuisine is a combination of Han Chinese and Chinese minority cuisines . Yunnan food is quite spicy and it is similar to the Sichuan cuisine . It is various because Yunnan is a multi-national region.沾益辣子鸡 Zhanyi Peppery Chicken过桥米线Yunnan Rice Noodles大理夹沙乳扇Dali Dairy Fan辣炒野生菌Wild Mus

17、hroom with Chili fried三七汽锅鸡Pseudo-ginsengSteam Pot Chicken 菠萝饭Pineapple RiceTasty food is endless，and I cannot show you all of them . If you like , you can find them and pig out.Fujian CuisineFujian Cuisine闽菜闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽闽The history backgroundFujian cuisine comprises three branches - Fu

18、zhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle

19、of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. CharacteristicsFine slicing techniques.Fine slicing techniques.Various soup and broth.Various soup and broth.Exqu

20、isite culinary art.Exquisite culinary art.Ingredients of seafood and mountain Ingredients of seafood and mountain delicacies.delicacies.Buddha-jumping-over-the-wall(佛跳墙)chicken pickled in fermented rice wine sauce(醉糟鸡)Sour and spicy squid(酸辣烂鱿鱼)鲁菜Shandong CuisineShandong CuisineThe history backgroun

21、dShandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shandong cuisine can be traced back to the Spring and Autumn Period (770-221BC). It was quickly developed in the South and North Dynasty (960-1279), and was recognized as an important style of cooking i

22、n the Qing Dynasty (1644-1911). Shangdong cuisine is representative of northern Chinas cooking and its technique has been widely absorbed in northeast China.CharacteristicsSeafood is a major component of Shandong cuisine.Condiment served about pure,delicious taste and merged with fresh,tender,fragra

23、nt and crisp.The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer, Qingdao Beer.Four Glad Meatballs(四喜丸子)Fried Sweet and Sour Tenderloin(糖醋里脊)chinese yam in honey (蜜汁山药)the Cantonese cuisine粤菜Brief Introduction 简要介绍 Feature特征Cooking skills烹饪方法Representative food 代表食物c

24、antonese food, also called the cantonese cuisine, which is one of four big cuisines, originated in lingnan, from guangzhou, chaozhou, dongjiang the three specialtiesBrief Introduction Cantonese cuisine features light and fresh with a clear and fragrant smell. light foods are served in summer and autumn, and strong foods in winter and spring。 -粤菜注重质和味，口味比较清淡，力求清中求鲜、淡中求美。夏秋偏重清淡，冬春偏重浓FeatureCooking skills Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation-粤菜博采众长，烹饪技巧擅长模仿和创新 With its own climate characteristics and c