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1、中国美食Chinese foodPart onePart one2China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.中国地域辽阔,民族众多,因此各种中国饮食口味不同,却都味美,令人垂涎。 菜菜系系 Shandong Cuisine鲁菜 Sichuan Cuisine川菜 Guangdong Cuisine粤菜 Fujian Cuisine闽菜 Hunan C
2、uisine湘菜 Jiangsu Cuisine苏菜 Zhejiang Cuisine浙菜 Anhui Cuisine 徽菜3One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cui
3、sinesShandong cuisine 45 Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.Features :鲁Four-Joy Meatballs四喜丸子逼逼格格Dezhou Braised Chicken德州扒
4、鸡Braised prawns 红烧大虾逼逼格格逼逼格格diced pork in pot 坛子肉6Sichuan Cuisine 川菜 2000 years of history but gained popularity all over China after 1980s Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style7Part threePart three8Features :Sour, sweet, frag
5、rant, oily, tasty, Well-known for its hot and pungent flavoring; Noted for being tongue-numbingParticular about the use of seasoningsMain condiments: bean paste, pickled pepper逼逼9川Diced Chicken with Chili and Peanuts宫保鸡丁夫妻肺片 Pork Lungs in Chili SauceMapo Tofu麻婆豆腐10Cantonese cuisine 粤菜In fact, people
6、 in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats.广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。Features :11 Crisp, light, refreshing and tasty Lay emphasis on deep
7、frying, stewing, baking and especially on the color of the dishes. Two basic rules: 1) The food must be absolutely fresh. 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.粤pork in sweet and sour sauce 咕佬肉go
8、lden roasted suckling pig 烧乳猪12Fujian Cuisine闽南菜Part FourPart Four Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .1314Features :Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features ar
9、e their pickled taste(卤味)Fo Tiao Qiang-jin 15闽南Famous dishes of fujian cuisinePowerpointHunan cuisineHunan 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
10、 in this division.17湘 菜18Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health. 19湘Peppery and hot chicken辣炒鸡丁Steamed Fish Head with Diced Hot Red Pepper
11、s 剁椒鱼头taste shrimp 口味虾Famous dishes of hunan cuisine20Jiangsu Cuisine 苏菜 1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Features:Swee
12、t is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.Cutting of the material is the key factor for a good dishPork, fresh water fish, and other aquatic creatures serve as the meat base to most dishessquirrel-shaped mandarin fish 松鼠鳜鱼21Famous dishes of jiangsu cuisine22Santao
13、Duck 三套鸭浙菜Zhejiang cuisine Zhejiang cuisine, not greasy, wins its reputation for freshness,tenderness, softness, and smoothness of its dishes with mellow fragrance. 23Feature Famous dishes of Zhejiang cuisine冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup 24 东坡肉Dongpo pock Dong-po-rou (Dongpo Pork), whic
14、h must be eaten when you are in Hangzhou. 25Beggars Chicken 叫花鸡26 The dish was invented by a thief in Hangzhou. The story goes that because the hungry thief had no stove, so he wrapped the stolen bird in clay and baked it in a hole in the ground. By this way, the aroma and flavor of the bird were well kept.Anhui Cuisine 徽菜27 Anhui 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 taste28Features:Focus on the temperate of cookingGood at braising and stewing.TWOTWOONEONEThanks