- 1、本文档共45页,可阅读全部内容。
- 2、有哪些信誉好的足球投注网站(book118)网站文档一经付费(服务费),不意味着购买了该文档的版权,仅供个人/单位学习、研究之用,不得用于商业用途,未经授权,严禁复制、发行、汇编、翻译或者网络传播等,侵权必究。
- 3、本站所有内容均由合作方或网友上传,本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺!文档内容仅供研究参考,付费前请自行鉴别。如您付费,意味着您自己接受本站规则且自行承担风险,本站不退款、不进行额外附加服务;查看《如何避免下载的几个坑》。如果您已付费下载过本站文档,您可以点击 这里二次下载。
- 4、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等,请点击“版权申诉”(推荐),也可以打举报电话:400-050-0827(电话支持时间:9:00-18:30)。
查看更多
符离集烧鸡(Fuli Rosted Chicken) (黄山红烧石歧项鸽)Huangshan Braised Pigeon 蜜汁红芋(?Red Taro in Honey) 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 necessities in this variation. Hot Chicken(辣子鸡) 冰糖湘莲(Lotus Seedpod with Crystal Sugar ) 腊味合蒸(?Steamed Multiple Preserved Hams) Dongan Chicken(东安鸡) 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. Buddha Jumping Over the Wall(佛跳墙) Snow Chicken(雪鸡) Phoenix- tailed Prawns(凤尾虾) 醉糟鸡(Drunken chicken) 太极明虾球(Tai Chi Ming Shrimp) THANK YOU FOR YOUR WATCHING * CHINESE FOOD 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 characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Eight Regional Cuisines Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine Zhejiang Cuisine Anhui Cuisine Hunan Cuisine Fujian Cuisine 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, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most f
您可能关注的文档
- 美术教案五年级下册教材教案.doc
- 美术教案二年级下1.doc
- 济南市初中中考2015.5(27集团中学)理综二模.doc
- 中国科学引文数据库(CSCD)核心库来源期刊目录(按学.doc
- 美食广场电气外网施工方案.doc
- 维盟无线系列产品.ppt
- 会计基础第三章练习题.doc
- 美欧主权债务危机的原因分析.doc
- 会计基础第五章.doc
- 一元二次方程根的分布.doc
- 2023学年诸暨中学高三年级第二学期3月第二次模拟考试(政治)公开课教案教学设计课件资料.docx
- 运动的合成与分解(二)公开课教案教学设计课件资料.pptx
- 近五年浙江省各地图形的翻折(轴对称)原题公开课教案教学设计课件资料.doc
- 如何做教师-2019-11-13-中关村一小相关公开课教案教学设计课件资料.pptx
- 生活中的圆周运动 (水平面)正式版公开课教案教学设计课件资料.pptx
- 专题10 条件概率与全概率公式公开课教案教学设计课件资料.docx
- 金华市东阳市2019学年第二学期期末测试卷公开课教案教学设计课件资料.doc
- 5 琥珀(第二课时)【慕课堂版】公开课教案教学设计课件资料.pptx
- 项目五 打印米老鼠模型公开课教案教学设计课件资料.ppt
- (打印版)9月25日地理周练公开课教案教学设计课件资料.docx
文档评论(0)