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1、关于八大菜系英语介绍第一页，讲稿共二十九页哦组员：姜竹花组员：姜竹花 刘云刘云 蓝文峰蓝文峰 史晓蒙史晓蒙 颜如雪颜如雪 姚琪琪姚琪琪 秦磊秦磊第二页，讲稿共二十九页哦1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜 3,Cantonese Cuisine粤菜 4,JiangsuCuisine苏菜 5,FujianCuisine闽菜 6,ZhejiangCuisine浙菜 7,HunanCuisine湘菜 8,AnhuiCuisine徽菜第三页，讲稿共二十九页哦第四页，讲稿共二十九页哦Shandong CuisineMade up of 3parts:Jina
2、n style,Jiaodong style,Confucious style(孔府)Specialize in sea food and it emphasize on soup gravyFlavour：A pure,strong and mellow taste九转大肠”第五页，讲稿共二十九页哦Famouse dishesOil explosion in Kandahar油爆大哈Braised conch红烧海螺红烧海螺Sweat and sour carp糖醋鲤鱼糖醋鲤鱼 第六页，讲稿共二十九页哦第七页，讲稿共二十九页哦Sichuan hot pots（火锅）is the most f
3、amous hot pots in the world,especially the mandarin duck hot pot(鸳鸯火锅)Flavour:Spicy and pungent,emphisize the use of chili and peppercornsSichuan Cuisine第八页，讲稿共二十九页哦Fish flavoured shredded pork鱼香肉丝鱼香肉丝Mapo beancurd麻婆麻婆豆腐豆腐diced chicken with peanuts宫爆鸡丁第九页，讲稿共二十九页哦第十页，讲稿共二十九页哦HunanCuisine湘菜 consists
4、of local Cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau.Flavour:It characterizes itself by thick and pungent flavor.Chili,pepper and shallot(青葱)are usually necessaries in this division.第十一页，讲稿共二十九页哦Steamed fish head with diced hot red peppers剁椒鱼头Braised pork trotter with soya sauce红烧
5、猪蹄红烧猪蹄 Mixed cured meat腊味合蒸Spicy chicken麻辣子鸡麻辣子鸡第十二页，讲稿共二十九页哦Cantonese Cuisine粤菜第十三页，讲稿共二十九页哦Cantonese Cuisine Cantonese cuisine incorporates almost all edible meats,including snakes and snails.enjoying the reputation of 100 kinds of snacks having 100 tastes and 100 shapes.Flavour:tasting clear,ligh
6、t,crisp and fresh usually stir-frying(炒),第十四页，讲稿共二十九页哦Famous dishes dumpling with marinated pork 叉烧包 vGolden rosted suckling pig广式烧乳猪广式烧乳猪 Cantonese Cuisine粤菜第十五页，讲稿共二十九页哦Sliced boiled chicken 白切鸡Pork insweet and sour sauce糖醋咕噜肉糖醋咕噜肉 Cantonese Cuisine粤菜第十六页，讲稿共二十九页哦第十七页，讲稿共二十九页哦Su cai Stress the fre
7、shness of materials,wellknown for its careful selection of ingredients Pay great attention to soup,which is strong but not greasy（油腻的）,and delicious.Flavour:not-too-spicy,not-too-bland mellow frabrance第十八页，讲稿共二十九页哦porkmeatpatties狮子头Salted duck金陵金陵盐水鸭盐水鸭Farewell to my concubine.霸王别姬 Sweet and Sour Ma
8、ndarin Fish松松鼠鳜鱼鼠鳜鱼Famous dishes第十九页，讲稿共二十九页哦第二十页，讲稿共二十九页哦FujianCuisine Consisting of Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,distinguished for its choice of seafood,beautiful color and magic taste.Flavour:sweet,sour,salty and savory(香辣的).The most distinct features are their pickled taste
9、“(卤味).第二十一页，讲稿共二十九页哦Brine shrimp盐水虾盐水虾Monk Jumps over Wall 佛佛跳墙跳墙 rolls（meat and vegetables rolled with thin cakes eaten as a snack）第二十二页，讲稿共二十九页哦第二十三页，讲稿共二十九页哦Zhejiang Cuisine Comprising local cuisines of Hangzhou,Ningbo and Shaoxing,Flavour:not greasy,wins its reputation for freshness,tenderness,s
10、oftness,smoothness of its dishes with mellow fragrance.Hangzhou Cuisine is the most famous one among the three.第二十四页，讲稿共二十九页哦Famouse dishes Dongpos braised pork东坡肉 Baked chicken 叫花鸡第二十五页，讲稿共二十九页哦Steamed grass carp in vinegar gravy 西湖醋鱼西湖醋鱼Braised bamboo shoots油焖春笋油焖春笋sweet soup balls 宁波汤圆宁波汤圆第二十六页，讲
11、稿共二十九页哦第二十七页，讲稿共二十九页哦Anhui Cuisine徽菜 Anhui cuisine is known for its use of wild herbs（香草，药草）,from both land and sea,and simple methods of preparation.Braising and stewing are common techniques Paying great attention to nutritious food.Offering various kinds of dishes,some of which are full of local flavor.第二十八页，讲稿共二十九页哦感谢大家观看感谢大家观看9/4/2022第二十九页，讲稿共二十九页哦