中国四大菜系英文介绍

1、Chinese,Cuisine,chinese food culture,Famous for its abundance and exquisite, Chinese food culture has occupied an important part in the nations tradition cultures. China is of long history with a vast territory. Due to the diversity of the climate, products and customs, there are widely different fo

2、od styles and taste in local regions. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes.,Chinese cuisine,业务 流程,Chinese culinary arts are famous all over the world. Chinese dishes appeal to the senses through sight, smell, taste, texture. Chin

3、ese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into several regional cuisines.,Guess who I am ?,北京烤鸭 roast Beijing duck 辣子鸡丁 saute diced chicken with hot peppers 宫爆鸡丁 saute

4、 diced chicken with peanuts 红烧鲤鱼 braised common carp 茄汁虾仁 saute fish slices with bamboo shoots 涮羊肉 instant boiled sliced mutton 糖醋里脊 pork fillets with sweet It also is the representative of the culinary culture along the Yellow River .,Introduction,Development,Shandong cuisine originated in the QI a

5、nd Lu areas in Spring - Autumn and Warring States Period Formed in the Qin and Han dynasties. After the Song dynasty, Shandong cuisine has become the representative of North China cuisine,Characteristic,Its flavors biased towards salty, good use clear soup; Features: fresh, tender, fragrant, crisp.

6、Raw materials: elect livestock and poultry, marine products, vegetables, biased towards in sauce, onion, garlic as seasonings. The explosion and gilled known for, focusing on the fire power .,Jinanstyle dishes 济南风味菜,Confucian dishes 孔府菜,Shangdong style dishes 胶东风味菜,Other areas flavor dishes 其他地区风味菜,

7、Jinan Style Dishes,Known for: soup be good at: explosion（爆）,fry（炸）,roast （烤) Features:clear,fresh,crisp(脆）,tender Representatives:Broth Assorted(清汤什锦)，Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼),Jiaodong Style Dishes,Known for:Fushan dishes in Yantai be good at: seafood Features:keep ingredient fl

8、avor and focus on the color Representatives:Quick-fired Huangcai（溜黄菜）、Soft-Fried meatballs with sugar(雪花肉丸子)，Soft-Fried Pork Filet （软炸里脊）,Confucius Style Dishes,Known for: Guanfu style dises be good at: cooking techniques Features:eat no rice but is of the finest quality, nor meat but is finely minc

9、ed (食不厌精，脍不厌细-孔子) Representatives:“Yiping” Bean Curd (一品豆腐)、Go to Court with Child （带子上朝）Boiled Ginkgo （诗礼银杏）,德州扒鸡 Dezhou Braised Chicken,一品寿桃 Yipin Birthday Peach,糖醋鲤鱼 Sweet and Sour Carp,凤尾金鱼 Stewed Yellow Fish in Shape of Chicken Trail,什锦拼盘 Assorted Dish,栗子白菜 Boiled Chestnut and Cabbage Slices,九转

10、大肠 Twisted Large Intestine,Sichuan cuisine,川 菜,History Characteristic Cooking Method Representative dishes,History,Sichuan 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 fla

11、vor, and they are fond of hot and spicy taste. Most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Sichuan cuisine has changed little over the years, and milder versions of Sichuan dishes remain a staple of American Chinese cuisine.,Characteristic,The

12、 Characteristic of Sichuan food is very obvious：outstanding hot,sweet, oil, Delicious, heavy flavor, use “three pepper” chili，flower pepper ,pepper and fresh ginger. While fry, boil, simmer are all used in cooking methods.,Cooking Method,Sichuan cuisine pays attention to cooking tips, fine craftsman

13、ship, stringent operating requirements. There are four characteristics of Sichuan cooking. choose materials carefully a fine knife a reasonable match well-cooked,Representative dishes,宫保鸡丁Gong Bao Chicken,麻婆豆腐 Ma Po Bean Curd,盐水鸭,Salted duck,锅巴肉片 Guoba meat,夫妻肺片 Pork Lungs in Chili Sauce,回锅肉 Twice-c

14、ooked pork,Smoked Duck,樟茶鸭子,Huai-Yang cuisine,Introduction The history of Huai-Yang cuisine The characteristic of Huai-Yang dishes Famous dishes,From Stan,Brief introduction,One of four major Chinese cuisine. This cuisine includes dishes from Huaian, Yangzhou, Suzhou, and Shanghai. Perfect combinati

15、on of color, aroma, taste and appearance. Focus on the selection of raw materials. Pay attention to the knife.,The history of Huai-Yang cuisine,Originated in Zhou Dynasty As the state banquet in 1949 from lower to higher from coarse to fine from the depression to the brilliant,The characteristic of

16、Huai-Yang dishes,The flavor of Huai-Yang cuisine: light fresh, sweet, mellow, less salty. Stringent election materials, production of fine, medium bodied, four distinct seasons. In the cooking technology at stewed, fried, stewed, fossa, burning, and pay attention to adjust the soup, keep the origina

17、l flavor, refreshing, wide adaptability, strong but not greasy, thin rather thin, crisp sodden off the bone, tender and crisp.,Famous dishes,Xuzhous Farewell to My Concubine, ground chicken pot; Wuxi beauties feast; great cook Gansi Yangzhou, three ducks; Jinling salted duck; Changshu Beggar Chicken

18、; Suzhou braised lion head; squirrel mandarin fish; High-ditch foot bundle; crab meat lions head; Zhenjiang Cured meat, etc. 徐州的霸王别姬，地锅鸡；无锡西施宴;扬州的大煮干丝，三套鸭;金陵盐水鸭;常熟叫化鸡;苏州红烧狮子头，松鼠鳜鱼;，高沟捆蹄；蟹粉狮子头;镇江肴肉等,Zhenjiang Cured meat (水晶肴肉),squirrel mandarin fish (松鼠鳜鱼),Man House Soup（文楼汤包）,The three ducks,tofu,Lo

19、ngjing Shrimp（龙井虾仁）,Fried Rice of YangZhou style,Lion head(狮子头),Cantonese Cuisine（粤菜）,Feature Classic Cuisine,Guangdong, China is one of the four branches, namely the Guangdong Cantonese cuisine, mainly from Guangzhou, Chaozhou, East three flavor, Guangzhou flavor represented. Cantonese has unique southern taste, and to the election materials, extensive new and exotic dishes is famous in the world.,Cantonese cuisine originating in south of the Fi