中国四大菜系英文演讲.ppt

中国四大菜系英文演讲

CantoneseCuisineWontonNoodlesWhitecutchicken/whitechoppedchicken?

CharsiuFriedtoufuwithshrimp

SzechuancuisineMapoToufuKungPaoChicken

SichuanhotpotDanDannoodles

JiangsuCuisine.Themeattastesquitesoftbutwouldnotseparatefromthebonewhenpickedup.Othercharacteristicsincludesthestrictselectionofingredientsaccordingtotheseasons,emphasisonthematchingcolourandshapeofeachdishandemphasisonusingsouptoimproveflavour.一般认为苏菜内部分为四大派系：金陵菜（又称京苏菜），来于南京，制作精细，口味平和。善用蔬菜，以“金陵三草”(菊花涝，构杞头，马兰头)和“早春四野”(芥菜，马兰头，芦篙，野蒜)驰名。淮扬菜，来于扬州，淮安和镇江，讲究选料和刀工，口味清淡，擅长制汤。苏锡菜，来于苏州，无锡和常州，常用酒糟调味，擅长各类水产，口味偏甜。有时也将苏锡菜细分为苏帮菜和无锡菜。徐海菜，来于徐州和连云港，口味较重，擅长海产和蔬菜。Wuxisteamedbun

YangzhouFriedRiceShizitou/Lion’shead?

ShandongCuisine.Shandongcuisineconsistsoftwomajorstyles:Jiaodong?style,encompassingdishesfrom?Fushan,?Qingdao?and?Yantai.Itischaracterisedbyseafooddisheswithlighttastes.Jinan?style,comprisingdishesfromJinan,?Dezhou?and?Taian.Oneofitsfeaturesistheuseofsoupinitsdishes.?stirfriedpigskidney

sweetpotatoeswithcaramelizedsugarpigslargeintestine

THATSALL.Thankyou.