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1、Background Information China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavors. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight region
2、al cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.Eight Chinese Cuisines7 3 4 5 Sichuan Cuisine川菜川菜6 2 1 8 Hunan Cuisine 湘菜湘菜Jiangsu Cuisine苏菜苏菜Zhejiang Cuisine浙菜浙菜Anhui Cuisine 徽菜徽菜Guangdo
3、ng Cuisine 粤菜粤菜Fujian Cuisine闽菜闽菜Shandong Cuisine 鲁菜鲁菜 HistoryIntroduction of Eight Chinese Cuisines FeatureTypical DishesSichuan CuisineHistoryFeatureThis combines the cuisines from Chengdu and Chongqing. From as early as the Qing Dynasty (1644 - 1911) Sichuan Cuisine features pungent seasonings wh
4、ich were famed as Three Peppers (Chinese prickly ash, pepper and hot pepper), three aroma (shallot, ginger, and garlic), Seven Tastes (sweet, sour, tingling, spicy, bitter, piquant, and salty), and eight flavors (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red s
5、picy oily, ginger sauce, and home cooking).Typical Dishes of Sichuan CuisineLamp-shadow Beef(灯影牛肉） - with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appe
6、ar.Kung Pao Chicken（宫保鸡丁）in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and popular.Shandong Cuisine Shandong cuisine boasts a long history and far-reaching impact and can be traced back to the Spring
7、 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 in the Qing Dynasty (1644-1911). Shandong cuisine is representative of northern Chinas cooking and its technique has been widely absorbed in northea
8、st China。HistoryFeature This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Seafood is the major component of their foods. Condiment serves about pure, delicious taste and merged with fresh, tender, fragrant crisp characteristics. Soups are give
9、n much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer, Qingdao BeerTypical Dishes of Shandong CuisineSweet and Sour Carp(糖醋鲤鱼） - with crisp exterior
10、and tender fish interior, a little sweet and sourBraised abalone（红烧鲍鱼） - smooth, delicate, fresh and savoryHunan CuisineHistoryFeaturepickling, smoking, spicing, simmering, steaming, braising and frying.Cooking techniques a great variety of ingredients, shiny and strong colors, hot and spicy tastes,
11、 smoked and picked flavors.Hunan Cuisine is developed from the local food of the Xiangjiang Valley, Dongting Lake Area, and western mountainous Hunan Province. Typical Dishes of Hunan CuisineSteamed fish head with chopped pepper （剁椒鱼头）Immortal chicken with five elements（神仙鸡） - means to put five elem
12、ents, litchi, longan, red dates, lotus seeds, and medlar, into the body of a chicken, then to braise. Jiangsu CuisineHistoryJiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou and Nanjing. In the Southern Song Dynasty, Jiangsu and Zhejiang cuisine became two important part of the So
13、uth feed . FeatureIt is characteristically sweet. Sweet-sour Fish, Sweet-sour Pork and Sweet-sour Soup are common dishes at the table of the ordinary families. Cooking techniques can be varied, but quick frying and stir-frying, simmering and steaming are more often used. Typical Dishes of Jiangsu Cu
14、isineLions head(狮子头） - there is a metaphor in the dish name. In actual fact the Lions head is a conglomeration of meat that is shaped like a sunflower and resembles a lions head. It can be braised in a clear soup, or be red-cooked in a dense soup. Three sets of ducks （三套鸭）- an interlinking dish, tha
15、t is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate.Zhejiang Cuisine Hangzhou, once the capital of the Southern Song Dynasty (1127 - 1279), it is customary to endow cuisine with dainty pl
16、ace-names.Zhejiang cuisine wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance.The chief techniques of cooking lie in the methods used such as frying, quick-fry, braising, and steaming thus rendering the dishes both salubrious and savory.Histor
17、yFeatureCooking TechniquesTypical Dishes of Zhejiang CuisineDongpos braised pork(东东坡肉坡肉)Beggars chicken(叫花鸡） Shelled shrimps cooked in Longjing tea龙井虾仁 Anhui CuisineFeatures: Focus on the temperate of cooking Good at braising and stewingTurtle soup with hamIt is mainly composed of local flavors of H
18、uizhou and other areas along the Yangtze River and the Huai River.History:Typical Dishes of Anhui CuisineDongbi dragon pearl (东壁龙珠) Guangdong Cuisine Guangdong cuisine originated in Han dynasty.Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port Due to the Ming a
19、nd Qing thriving economies ，the Guangdong cuisine had a great promotion History Feature: Guangdong dishes takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. Wa
20、x Gourd Soup 冬瓜盅冬瓜盅Crispy suckling pig 脆皮乳猪脆皮乳猪Fujian Cuisine Feature: Fujian cuisine has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Fujian dishes are slightly sweet and sour, and less salty, and often use the red distillers grain for flavoring. The most distinct features are their Green Vegetable with Mushroom(香香菇青菜）菇青菜）L/O/G/OThank You!Thank You!