中国八大菜系英文介绍.ppt

1、,Eight Regional Cuisines in China 中国八大菜系,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided

2、into eight regional cuisines, which has been widely accepted around.,Soup of Typha latifolia(奶汤蒲菜） Braised pork with preserved vegetable in soya sauce （梅菜扣肉）,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy(油腻的）, is characterized by its emphasis on aroma

3、, freshness, crispness and tenderness（香鲜酥软）. Shallot(葱） and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong.,1.Shandong Cuisine,2020

4、/7/23,Sichuan Cuisine is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent （辛辣的）flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili（红辣椒）. Pepper （胡椒粉）and prickly ash （花椒）also never fail to accompany, producing typical exciting tastes

5、. Besides, garlic, ginger and fermented soybean（豆豉） are also used in the cooking process. It cannot be said that one who does not experience Sichuan food ever reaches China.,2、Sichuan Cuisine,Mapo Tofu（麻婆豆腐）,Boiled Fish with Pickled Cabbage and Chili （酸菜鱼）,2020/7/23,Cantonese food is perhaps the mos

6、t widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing（煸）, deep-frying

7、（深炸）, braising, stewing （炖）and steaming（蒸）.,3.Guangdong Cuisine,Baked Chicken in Salt （盐焗鸡）,roast suckling pig （烤乳猪）,2020/7/23,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, sa

8、lty and savory. The most distinct features are their “pickled taste“(卤味）.,4.Fujian Cuisine,Fotiaoqiang （佛跳墙）,Face thread paste （面线糊）,2020/7/23,Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshnes

9、s of materials. Its carving techniques are delicate, of which the melon carving technique （瓜雕）is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.,5.Jiangsu Cuisine,th

10、e recipe of Wensi Tofu （文思豆腐）,Deep-Fried Phoenix-Tailed Prawns （炸凤尾虾）,2020/7/23,Winter melon （冬瓜盅）,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness （鲜柔滑香）of its dishes with mellow fragrance.

11、Hangzhou Cuisine is the most famous one among the three.,6.Zhejiang Cuisine,Braised Ham in Honey Sauce （蜜汁火方）,2020/7/23,Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.,7.Hunan cuisine,Chop bell pepper fish head （剁椒鱼头）,Fried Stewed Bitter Gourd with Pork （苦瓜酿肉）,2020/7/23,Huizhou Cuisine chefs focus much more attention on the temperature in cooking and are good a