《大菜系英语介绍》PPT课件.ppt

Eight Chinese Cuisines,1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜 3, Cantonese Cuisine粤菜 4,JiangsuCuisine苏菜 5,FujianCuisine闽菜 6,ZhejiangCuisine浙菜 7,HunanCuisine湘菜 8,AnhuiCuisine徽菜,Shandong Cuisine鲁菜,Shandong Cuisine,Made up of 3parts:Jinan style,Jiaodong style,Confucious style(孔府) Specialize in sea food and it emphasize on soup gravy Flavour：A pure, strong and mellow taste,braised meat balls 红烧狮子头,Famouse dishes,Braised conch红烧海螺,Sweat and sour carp糖醋鲤鱼,braised prawns油焖大虾,Sichuan Cuisine川菜,Sichuan hot pots（火锅） is the most famous hot pots in the world,especially the mandarin duck hot pot(鸳鸯火锅) Flavour:Spicy and pungent ,emphisize the use of chili and peppercorns,Sichuan Cuisine,Fish flavoured shredded pork鱼香肉丝,Mapo beancurd麻婆豆腐,diced chicken with peanuts宫爆鸡丁,Cantonese Cuisine粤菜,Cantonese Cuisine,Cantonese cuisine incorporates almost all edible meats,including snakes and snails. Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,Famous dishes,dumpling with marinated pork 叉烧包,Golden rosted suckling pig广式烧乳猪,Cantonese Cuisine粤菜,Sliced boiled chicken 白切鸡,Pork insweet and sour sauce糖醋咕噜肉,Cantonese Cuisine粤菜,Su cai苏菜,Su cai,Stress the freshness of materials ,wellknown for its careful selection of ingredients Pay great attention to soup, which is strong but not greasy（油腻的） , and delicious. Flavour:not-too-spicy,not-too-bland mellow frabrance,pork meat patties 狮子头,Salted duck金陵盐水鸭,Farewell to my concubine. 霸王别姬,Sweet and Sour Mandarin Fish松鼠鳜鱼,Famous dishes,FujianCuisine闽菜,FujianCuisine,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . Flavour:sweet, sour, salty and savory(香辣的) . The most distinct features are their “pickled taste“(卤味) .,Brine shrimp盐水虾,Monk Jumps over Wall 佛跳墙,Spare Ribs in Wine Sauce醉排骨,spring rolls （meat and vegetables rolled with thin cakes eaten as a snack ）,Zhejiang Cuisine 浙菜,Zhejiang Cuisine,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Flavour: not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.,Famouse dishes,Dongpos braised pork东坡肉,Baked chicken 叫花鸡,叫花鸡的由来,相传，很早以前，有一个叫花子，沿途讨饭流落到常熟县的一个村庄。一日，他偶然得来一只鸡，欲宰杀煮食，可既无炊具，又没调料。他来到虞山脚下，将鸡杀死后去掉内脏，带毛涂上黄泥、柴草，把涂好的鸡置火中煨烤，待泥干鸡熟，剥去泥壳，鸡毛也随泥壳脱去，露出了的鸡肉。约100多年以前，常熟县城西北虞山胜地的“山景园”菜馆根据这个传说，去粗取精，精工效法创制此鸡。,Steamed grass carp in vinegar gravy 西湖醋鱼,Braised bamboo shoots油焖春笋,sweet soup balls 宁波汤圆,HunanCuisine湘菜,HunanCuisine湘菜,consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青葱)are usually necessaries in this division.,Steamed fish head with diced hot red peppers剁椒鱼头,Braised pork trotter with soya sauce红烧猪蹄,Mixed cured meat腊味合蒸,Spicy chicken麻辣子鸡,Anhui Cuisine徽菜,Anhui cuisine is known for its use of wild herbs（香草，药草） , from both land and sea, and simple methods of preparation. Braising and stewing are common techniques Paying great attention to nutritious food.