partIIIunit3.ppt

partIII unit3Chinese cuisine 3-1Taking the order(接受点菜） 添加文本 添加文本 Scene:hand to him by a waiter. a few minutes later the waiter comes over to him. could you recommend me something special? broccoli with crabmeat sauce.蟹柳酱花椰菜 厨师推荐 our chefs recommendation. bars a typical cantonese dish（典型的粤菜） steamed red garoupa.清蒸红石斑鱼 eight cuisines or eight styles such as : SichuanCuisine(川菜) ,Shandong Cuisine 鲁菜,Cantonese Cuisine（粤菜),Fujian Cuisine 闽菜,Zhejiang Cuisine 浙菜,Hunan Cuisine 湘菜,Anhui Cuisine 徽菜,Jiangsu Cuisine 苏菜 Cantonese food is lighter广东菜清淡 most Sichuan dishes are spicy and hot.四川菜大多麻辣浓香。 Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.山东菜清淡，不油腻。以香，鲜，苏，软而闻名。因为使用青葱和大蒜作为调料，山东菜系通常很辣。注重汤品。 sweet and sour pork Braised Intestines in Brown Sauce 罗汉斋 jasmine tea 茉莉花茶 乌龙茶 (Oolong Tea) , 茉莉花茶 (Jasmine Tea),黄春菊茶(Chamomile Tea), 薄荷茶(Mint Tea) 3-2Chinese food (中国菜） the cardinal rule of chinese food is harmony in color,flavor, taste,shape,or even the use of utensils.中国食物基本原则：色香味味俱全甚至餐具的使用。 Roast Beijing duck roast sucking pig Mapo beancurd shredded meat in chili sauce hot and sour soup酸辣汤 the mutton hot pot羊肉火锅