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1、Some factsSome facts Eight Great Traditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,and Zhejiang.Cantonese,Sichuan,Shandong,and Huaiyang cuisine(combining Anhui,Jiangsu,and Zhejiang)as the Four Great Traditions(四大菜系).第1页/共18页SHANDONG CUISINE(L CI)第2页/共18页Shandong Cuisine(Lu Cai)S
2、handong Cuisine(Lu Cai)One 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 cuisines第3页/共18页Shandong Cuisine(Lu Cai)Shando
3、ng Cuisine(Lu Cai)Specializes in seafood like prawns,sea cucumber,flounder Also emphasize on soup gravyTraditional luxury royal banquet第4页/共18页Famous dishesDezhou grilled chicken 炙鸡（德州扒鸡）Lotus flower and shrimp 青辣椒镶虾Scallion flavoured sea cucumbers 葱烧海参第5页/共18页SICHUAN CUISINE(CHUN CI 川菜川菜)第6页/共18页Si
4、chuan Cuisine(ChuSichuan Cuisine(Chu n Cn C i)i)2000 years of history but gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in
5、 its own style.第7页/共18页Sichuan Cuisine(ChuSichuan Cuisine(Chu n Cn C i)i)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is“hot and spicy crab”第8页/共18页Famous dishesChicken cubes with peanuts 宫保鸡丁Fish-Flavored Shredded Pork 鱼香肉丝Pock
6、marked bean curd 麻婆豆腐第9页/共18页CANTONESE CUISINE(YU CI 粤菜粤菜)第10页/共18页Cantonese Cuisine(Yu Ci 粤菜粤菜)Long ago,Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally.Wild animals,plants even insects.18-19th century,immigrants
7、spread over the world and set up many Cantonese restaurants.Nowadays,most Chinese restaurants overseas serve mainly Cantonese food.第11页/共18页Cantonese Cuisine(Yu Ci 粤菜粤菜)Cantonese cuisine incorporates almost all edible meats,including organ meats,chicken feet,duck and duck tongues,snakes,and snails.F
8、reshest and quality ingredients are crucial.Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Garlic,chives,ginger and coriander leaves are main spices.第12页/共18页Famous dishespork in sweet and sour sauce 咕佬肉golden roasted suckling pig 烧乳猪Fricassee th
9、ree kinds of snakes and cat 三蛇龙虎凤大会第13页/共18页HUAIYANG CUISINE(HUIYNG CI淮扬菜淮扬菜)第14页/共18页Huaiyang Cuisine(Huiyng Ci淮扬菜淮扬菜)1000 years ago,catering industry highly developed.Geographically,between south and north,combining various cooking styles.Strict selection of ingredients according to seasons.Used t
10、o be expensive and luxury.第15页/共18页Huaiyang Cuisine(Huiyng Ci淮扬菜淮扬菜)Sweet 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 dishes第16页/共18页Famous dishesSantao Duck 三套鸭squirrel-shaped mandarin fish 松鼠鳜鱼第17页/共18页感谢您的观看。第18页/共18页