饮食文化及就餐礼仪课件

CateringCultUre饮食文化DiningEHiquGHte就餐礼仪Joeyzeng20807。2nGee○UineOrderofServingChineseFood中餐上菜的顺序:Colddish(冷盘)>Wine(酒)>Drinks(饮料))Hotdish(热菜)Soup(汤)>Dessert(甜食)fruit(水果)CategorizationofChineseCuisine莱系分类EightSchoolsofChineseCuisine(八大菜系)1.Sichuancuisine川菜2.ShandongCuisine鲁菜3.CantoneseCuisine粤菜4.JiangsuCuisine苏菜5.FujianCuisine闽菜6.HunanCuisine湘菜7.Anhuicuisine徽菜8.ZhejiangCuisine浙菜Sichuancuisine川菜SichuandishesareoneofthemostfamousChinesedishesintheorld.anddwithgreatthebecauseoftheirdistinctandvariousflavors.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,emphasizesontheuseofchili,whichgivesadistinctivelyspicytaste,calledmainChinese.Italsoattachesmuchimportancetotheuseofseasonings.sonotwodishesevertastealike川菜主要由成都菜和重庆菜组成,历史悠久,享誉中外四川菜系的烹调技艺精深,调味品多,很有特色。菜肴的口味的丰富而独特,素有“一菜一格,百菜百味”之美称。川菜口味特点是甜、咸、酸、辣、香、鲜、嫩、软、脆十昧皆备,又以麻、辣、酸为主TypicalDishes代表菜TwiceCookedPorkSlices回锅肉kungPaoChicken宫保鸡丁Shandongcuisine鲁菜2)ShandongCuisinehasbeeninfluencedbythe"ConfuciusFamilyDishes.ItisdividedintotwoschoolsofcookingtheJinanschoolandJiaodongschool.Theformerpridesitselfonitsclearormilkwhitesoups,andthelatteronitspreparationofseafood鲁菜主要由济南菜和胶东菜组成。济南菜取材广泛,品种多,以清香、鲜嫩、味纯为特点、口味略咸,尤精于制汤。胶东菜以烹制海味见长,以鲜为主,口味清淡TypicalDishes代表菜Sweatandsourcarp糖醋鲤鱼BeiJingRoastDuck北京烤鸭Cantonesecuisine粤菜3)Cantonesedishes,composedofCantonese,ChaozhouandDongjiangcuisinearefamousfortheirfreshmaterialsandgreattendernessCantonesecuisinetastesclear,light,crispandfreshandusuallychoosesraptorsandbeaststoproduceoriginativedishe粵菜由广州、潮州、东江客家菜三种地方菜构成。粵菜用料广泛新奇,蛇、狗、猫、猴都能制成美味