《EightCuisine八大菜系学习.pptx》由会员分享，可在线阅读，更多相关《EightCuisine八大菜系学习.pptx（51页珍藏版）》请在taowenge.com淘文阁网|工程机械CAD图纸|机械工程制图|CAD装配图下载|SolidWorks_CaTia_CAD_UG_PROE_设计图分享下载上搜索。
1、第1页/共51页第一页，编辑于星期五：十七点 五十五分。第2页/共51页第二页，编辑于星期五：十七点 五十五分。第3页/共51页第三页，编辑于星期五：十七点 五十五分。Eight Regional CuisinesSichuan CuisineShandong CuisineGuangdong CuisineHunan CuisineFujian CuisineAnhui CuisineJiangsu CuisineZhejiang Cuisine第4页/共51页第四页，编辑于星期五：十七点 五十五分。Yuan Yang Hotpot第5页/共51页第五页，编辑于星期五：十七点 五十五分。Si
2、chuan CuisineSichuan Cuisine,known often in the West as Szechuan Cuisine,is one of the most famous Chinese cuisines in the world.Characterized by its spicy and pungent flavor,Sichuan cuisine emphasizes on the use of chili.Pepper and prickly ash also never fail to accompany,producing typical exciting
3、 tastes.Besides,garlic,ginger and fermented soybean are also used in the cooking process.Wild vegetables and animals are usually chosen as ingredients,while frying,frying without oil,pickling 腌制 and braising 炖 are applied as basic cooking techniques.It cannot be said that one who does not experience
4、 Sichuan food ever reaches China.第6页/共51页第六页，编辑于星期五：十七点 五十五分。Specialties Include:Pockmarked bean curd Chicken cubes with peanuts Pork shreds with fishy flavour Translucent beef slices 麻婆豆腐宫保鸡丁鱼香肉丝水晶牛片第7页/共51页第七页，编辑于星期五：十七点 五十五分。Pockmarked bean curd Beer duck第8页/共51页第八页，编辑于星期五：十七点 五十五分。Boiled FishBoi
5、led pork slices第9页/共51页第九页，编辑于星期五：十七点 五十五分。Pork shreds with fishy flavour Sichuan noodles with peppery sauce 第10页/共51页第十页，编辑于星期五：十七点 五十五分。Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine,clear,pure and not greasy油腻的,is characterized by its emphasis on aroma,freshness
6、,crispness and tenderness.Shallot 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.Jinan cuisine is adept at deep-frying,grilling烤,
7、frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.第11页/共51页第十一页，编辑于星期五：十七点 五十五分。Specialties Include:Dezhou grilled chicken Birds nest in a clear soupQuick-boiled clam Lotus flower and shrimp 德州扒鸡龙凤酸辣汤青辣椒镶虾第12页/共51页第十二页，编辑于星期五：十七点 五十五分。葱油鲤鱼第13页/共5
8、1页第十三页，编辑于星期五：十七点 五十五分。Dezhou grilled chicken 第14页/共51页第十四页，编辑于星期五：十七点 五十五分。酸汤浇汁鱼糖醋鲤鱼第15页/共51页第十五页，编辑于星期五：十七点 五十五分。Guangdong CuisineGuangdong Cuisine,one of the main cuisine styles in China,is composed of Guangzhou,Chaozhou and Dongjiang cuisine.With the advantages of all delicacies from all over th
9、e country,Guangdong Cuisine has gradually formed its own characteristics-using a wide variety of ingredients.Guangdong Cuisine features sour,bitter,spicy and delicious tastes with a clear and fragrant（芬芳的）smell.Guangdong snacks are peculiar about ingredients,some sweet and some salty,enjoying the re
10、putation of 100 kinds of snacks having 100 tastes and 100 shapes.There is an old saying:Guangdong serves best food in the country.Now we can say:Guangdong offers delicacies from all over the world.Famous dishes:Fried Bean Curd and Fresh Shrimps,Baiyun Pigs Trotters,Roast Piglet with Crisp Skin,Dongj
11、iang Salted Chicken,Refreshing Beef Balls,Taiye Chicken,Fried Jelly Fish,etc.第16页/共51页第十六页，编辑于星期五：十七点 五十五分。Specialties Include:fish with pickled mustard-greenRefreshing Beef BallsFried Bean Curd and Fresh Shrimps酸菜鱼鲜牛肉腰果虾仁第17页/共51页第十七页，编辑于星期五：十七点 五十五分。fish with pickled mustard-green第18页/共51页第十八页，编辑于
12、星期五：十七点 五十五分。Refreshing Beef Balls第19页/共51页第十九页，编辑于星期五：十七点 五十五分。Special eggplant第20页/共51页第二十页，编辑于星期五：十七点 五十五分。Durian crisp第21页/共51页第二十一页，编辑于星期五：十七点 五十五分。Hunan CuisineHunan dishes consist of local dishes from the Xiangjiang River area,Dongting Lake area and Western Hunan mountain area.It is character
13、ized by thick and pungent（辛辣的）flavor.Chili,pepper and shallot（青葱）are usually necessaries in this division.However,Chili,peppers,garlic(蒜)and an unusual sauce,called strange-flavor sauce(怪味酱)on some menus,enliven many dishes,with a somewhat drier intensity than that of their Sichuan counterparts.Swee
14、tness,too,is a Hunan culinary passion,and honey sauces are favored in desserts such as water chestnut or cassia flower cakes.第22页/共51页第二十二页，编辑于星期五：十七点 五十五分。Specialties Include:Braised dried pork with eel slices Dongan chickenJishou Sour Meat板栗红烧肉东安鸡吉首酸肉第23页/共51页第二十三页，编辑于星期五：十七点 五十五分。Braised dried po
15、rk with eel slices第24页/共51页第二十四页，编辑于星期五：十七点 五十五分。Dongan chicken第25页/共51页第二十五页，编辑于星期五：十七点 五十五分。Fried Fish Slices第26页/共51页第二十六页，编辑于星期五：十七点 五十五分。Fujian CuisineConsisting of Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,Fujian Cuisine is distinguished for its choice seafood,beautiful color and magi
16、c taste of sweet,sour,salty and savory可口的.The most distinct features are their pickled腌制的 taste.Fujian Cuisine have the following characteristics:1)Chefs are skilled in the use of a kitchen knife,full of interest.2)The Fujian people are peculiar about soup,which is full of changes.3)A wide variety o
17、f seasonings are used,with unique characteristics.4)Dishes are meticulously prepared,refined and graceful.5)Fujian Cuisine is characterized by clear,refreshing,delicious and light tastes,slightly sweet and sour.第27页/共51页第二十七页，编辑于星期五：十七点 五十五分。Specialties Include:Monk Jumps over WallTaiji Smashed Taro
18、Thousand Layer Cake 佛跳墙太极芋泥千层糕第28页/共51页第二十八页，编辑于星期五：十七点 五十五分。第29页/共51页第二十九页，编辑于星期五：十七点 五十五分。Taiji Smashed Taro第30页/共51页第三十页，编辑于星期五：十七点 五十五分。红烧蹄膀第31页/共51页第三十一页，编辑于星期五：十七点 五十五分。Anhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising（炖）and stewi
19、ng（闷）.Often hams（火腿）will be added to improve taste and sugar candy added to gain.Anhui Cuisine has the following four characteristics:1)Using a wide variety of ingredients.2)Adopting unique techniques.3)Paying great attention to nutritious food.4)Offering various kinds of dishes,some of which are fu
20、ll of local flavor第32页/共51页第三十二页，编辑于星期五：十七点 五十五分。Specialties Include:Monk Jumps over WallTaiji Smashed TaroThousand Layer Cake 第33页/共51页第三十三页，编辑于星期五：十七点 五十五分。第34页/共51页第三十四页，编辑于星期五：十七点 五十五分。第35页/共51页第三十五页，编辑于星期五：十七点 五十五分。第36页/共51页第三十六页，编辑于星期五：十七点 五十五分。Jiangsu CuisineZhejiang Cuisine occupies an impor
21、tant position and mainly consists of Hangzhou,Ningbo,Shaoxing and Wenzhou cuisine styles,each having its own local characteristics.Hangzhou Cuisine,the representative of Zhejiang Cuisine,is delicious,light,crisp脆的,elegant and highly finished.Ningbo local dishes are delicious,tender,soft and refreshi
22、ng.Shaoxing Cuisine,which has the characteristics of the fish,includes various kinds of local dishes,which are soft and aromatic芳香的 with original soup,lid juice,light oil,and a heavy taste.Chefs are forbidden to use peppers.Wenzhou Cuisine,is known for various seafoods and dishes.第37页/共51页第三十七页，编辑于星
23、期五：十七点 五十五分。Specialties Include:West Lake Sour FishDongpo PorkLongjing Shrimp MeatJiaohua Young Chickens Steam Rice Flower and Pork Wrapped by Lotus Leaves 西湖醋鱼东坡肉龙井虾仁叫花童鸡荷叶粉蒸肉第38页/共51页第三十八页，编辑于星期五：十七点 五十五分。Dongpo Pork第39页/共51页第三十九页，编辑于星期五：十七点 五十五分。Jiaohua Young Chickens第40页/共51页第四十页，编辑于星期五：十七点 五十五分
24、。Steam Rice Flower and Pork Wrapped by Lotus Leaves 第41页/共51页第四十一页，编辑于星期五：十七点 五十五分。Longjing Shrimp Meat第42页/共51页第四十二页，编辑于星期五：十七点 五十五分。Zhejiang CuisineJiangsu Cuisine,also called Huaiyang Cuisine,is popular in the lower reach of the Yangtze River.Aquatics(水产品）as the main ingredients,it stresses the f
25、reshness of materials.Its carving techniques are delicate,of which the melon carving technique is especially well known.Cooking techniques consist of stewing（焖、煮）,braising（炖）,roasting,simmering（煨）,etc.The flavor of Huaiyang Cuisine is light,fresh and sweet and with delicate elegance.Jiangsu cuisine
26、is well known for its careful selection of ingredients,its meticulous（严谨的、一丝不苟的）preparation methodology（方法论）,and its not-too-spicy,not-too-bland taste.Since the seasons vary in climate considerably in Jiangsu,the cuisine also varies throughout the year.If the flavor is strong,it isnt too heavy;if li
27、ght,not too bland（淡而无味的）.第43页/共51页第四十三页，编辑于星期五：十七点 五十五分。Specialties Include:Crab meat&minced pork ball in casserole YinJinling salty duck Sweet and sour mandarin fish Crystal shoe confusion Watermelon chicken Chicken soup boiled slices 清炖蟹粉狮子头金陵盐水鸭松鼠桂鱼水晶肴蹄西瓜鸡鸡汤煮干丝第44页/共51页第四十四页，编辑于星期五：十七点 五十五分。Crab
28、meat&minced pork ball in casserole 第45页/共51页第四十五页，编辑于星期五：十七点 五十五分。YinJinling salty duck 第46页/共51页第四十六页，编辑于星期五：十七点 五十五分。Sweet and sour mandarin fish 第47页/共51页第四十七页，编辑于星期五：十七点 五十五分。Crystal shoe confusion 第48页/共51页第四十八页，编辑于星期五：十七点 五十五分。Watermelon chicken 第49页/共51页第四十九页，编辑于星期五：十七点 五十五分。Thank You.第50页/共51页第五十页，编辑于星期五：十七点 五十五分。感谢您的观看。第51页/共51页第五十一页，编辑于星期五：十七点 五十五分。