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1、Chinese Cuisines China covers a large territory and has many nationalities;hence there is a wide variety of Chinese foods,each with quite different but fantastic and mouthwatering flavors.Because Chinas local dishes have their own typical divided into eight regional cuisines,the distinction of which
2、 is now widely accepted.characteristics,Chinese food can be第1页/共35页 Certainly,there are many other local cuisines that are famous,such as Beijing Cuisine and Shanghai Cuisine.第2页/共35页Eight Regional Cuisines Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine Zhejiang Cuisine Anhui Cu
3、isine Hunan Cuisine Fujian Cuisine 第3页/共35页Guangdong Cuisine Tasting clean,light,crisp and fresh,Guangdong cuisine,familiar to Westerners,usually has fowl and other meats that produce its unique dishes.The basic cooking techniques include roasting,stir-frying,sha-die,deep-frying,braising,stewing and
4、 steaming.Steaming and stir-frying are most frequently used to preserve the ingredients natural flavors.第4页/共35页Steamed Sea Bass(清蒸石斑鱼）第5页/共35页Roasted Piglet(烤乳猪)第6页/共35页Shark Fin Soup（鱼翅汤）第7页/共35页Shandong Cuisine Consisting of Jinan cuisine，Shandong cuisine,clean,pure and not greasy,is characterize
5、d by its emphasis on aroma,freshness,crispness and tenderness.Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent.Soups are given much emphasis in Shandong cuisine.Thin soups are clear and fresh while creamy soups are thick and taste strong.第8页/共35页红烧肘子（pork leg br
6、aised in brown sauce）第9页/共35页Yellow River Carp in Sweet and Sour Sauce （糖酥黄河鲤鱼）糖醋软熘黄河鲤鱼)第10页/共35页九转大肠第11页/共35页Sichuan Cuisine Characterized by its spicy and pungent flavors,Sichuan cuisine,with a myriad of tastes,emphasizes the use of chili.Pepper and prickly ash are always in accompaniment,producin
7、g the typical exciting tastes.Garlic,ginger and fermented soybean are also used in the cooking process.Wild vegetables and meats such as are often chosen as ingredients,while frying,frying without oil,pickling and braising are used as basic cooking techniques.第12页/共35页宫爆鸡丁Kung Pao Chicken第13页/共35页Ma
8、po Tofu（麻婆豆腐）第14页/共35页Huaiyang Cuisine Huaiyang Cuisine,also called Jiangsu Cuisine,is popular in the lower reaches of the Yangtze River.Using fish and crustaceans as the main ingredients,it stresses their freshness.Its carving techniques are delicate,of which the melon carving technique is especial
9、ly well known.Cooking techniques consist of stewing,braising,roasting,and simmering.The flavor of Huaiyang Cuisine is light,fresh and sweet and its presentation is delicately elegant.第15页/共35页Stewed Crab with Clear Soup (红烧蟹清汤)第16页/共35页Long-boiled and Dry-shredded Meat(鸡汤煮干丝)第17页/共35页Duck Triplet(三套
10、鸭）第18页/共35页Crystal Meat（水晶肉）第19页/共35页Zhejiang Cuisine Comprising local cuisines of Hangzhou,Ningbo,and Shaoxing,Zhejiang Cuisine is not greasy.It wins its reputation for freshness,tenderness,softness,and smoothness of its dishes with their mellow fragrance.Hangzhou Cuisine is the most famous one of
11、the there.第20页/共35页Sour West Lake Fish（西湖醋鱼）第21页/共35页 Long jing Shelled Shrimp （龙井虾仁）第22页/共35页Beggars Chicken（叫花鸡）第23页/共35页东坡肉第24页/共35页Anhui Cuisine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.Often ham will be added to improve tas
12、te and candied sugar added to gain freshness.第25页/共35页Huangshan Braised Pigeon(黄山红烧石歧项鸽)第26页/共35页Hunan Cuisine Hunan cuisine consists of local cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau areas.It is characterized by thick and pungent flavors.Chili,pepper and shallot are usually ne
13、cessities in this variation.第27页/共35页Hot Chicken（辣子鸡）第28页/共35页Dongan Chicken（东安鸡）第29页/共35页Fujian Cuisine Combining Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,Fujian Cuisine is renowned for its choice seafood,beautiful color and magical tastes of sweet,sour,salt and savory.The most distinct feature is their pickled taste.第30页/共35页Buddha Jumping Over the Wall（佛跳墙）第31页/共35页Snow Chicken（雪鸡）第32页/共35页Phoenixs tail（凤凰尾虾）第33页/共35页THANK YOU FOR YOUR WATCHING第34页/共35页感谢您的观看！第35页/共35页