八大菜系简介.ppt

Chinas Eight Regional Cuisines From: 2012.12.16 Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the Eight Cuisines. These are as follows: Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan Cuisine Anhui Cuisine  Shandong Cuisine（鲁菜） The main- characteristics : 1) It is composed of Jinan,Jiaodong and the Confucian Temple cuisines. 鲁菜是由济南菜、胶东菜和孔府菜组成. 2) Condiment served about pure, delicious taste and merged with fresh, tender, fragrant crisp characteristics. 讲究调味纯正，口味偏于咸鲜，具有鲜、嫩、香、脆的特色. 3) Especially explosives, and to seize the unique expertise of techniques. Detonated about emergency fire quickly stir-fry, Prepared to pre-empt the innovative techniques. 尤以爆、扒技法独特而专长.爆法讲究急火快炒,扒技法为鲁菜独创. Braised sea whelks in brown sauce 红烧海螺 Dezhou grilled chicken 德州扒鸡 Fried carp with sweet and sour sauce 糖醋鲤鱼 Quick- boiled clam 油爆大蛤 Sichuan Cuisine （川菜） The main- characteristics : 1）It is composed of Sichuan and Chongqing cuisines. 川菜是由四川菜和重庆菜组成. 2) Hot , sweet, oil ,delicious.heavy flavor and used there pepper——chili , pepper and pepper. 辣，香，油，鲜。口味非常重，使用三椒——辣椒，胡椒，花椒。 3) Boasting numerous cooking techniques, such as stir frying, frying, braising and simmer,etc. 拥有众多的烹饪技术,如爆炒,煎,炖和煨等。 Fish-flavored Shredded Pork 鱼香肉丝 Kong Po Chicken 宫保鸡丁 Mapo beancurd 麻婆豆腐 pork lungs in chili sauce 夫妻肺片 Cantonese Cuisine （粤菜） The main- characteristics : 1) It is composed of Guangzhou, Chaozhou and Dongjiang cuisines. 粤菜是由广州菜，潮州菜和东江菜组成。 2) Emphasize the decorating and the color. Accurate dosage of ingredients. 注重颜色，装饰美而艳。用量精而细。 3）More than 20 cooking