中国饮食文化 3

1、Twenty-first century China The Chinese diet culturecontents The differences (according to the regional differences) The introduction and the characteristics of the eight cuisines The similarities Lantern Festival-汤圆 Dragon Boat Festival-粽子 The Spring Festival-饺子 流派:有成都、重庆两个流派。特点:以味多、味广、味厚、味浓著称。名菜:宫爆

2、鸡丁、麻婆豆腐、鱼香肉丝、水煮牛肉Sichuan cuisine often use chili、 pepper、fresh ginger、garlic、marked as ingredients.宫保鸡丁 Chicken cubes with peanuts东坡肘子 DongPo stewed pork joint水煮牛肉 Boiled beef回锅肉 Double cooked pork slices鱼香肉丝 Fish-Flavored Shredded Pork First eaten by poor boatmen of the Yangtze River in Chongqing a

3、rea and then spread westwards to the rest of Sichuan.You have a choice of spicy, pure and combo for the soup base. Thin sliced raw variety meat, fish, various bean curd products and all kinds of vegetables are boiled in the soup base. You then dip them in a little bowl of special sauce. Chongqing Ho

4、t Pot-重庆火锅重庆火锅流派:由杭州、宁波、绍兴等地方菜构成，最负盛名的是杭州菜。特点:鲜嫩软滑，香醇绵糯，清爽不腻。名菜:龙井虾仁、西湖醋鱼、叫花鸡、梅干菜焖肉、冰糖甲鱼With a long history of Zhejiang is rich in vegetable varieties，Its characteristics are clear, fragrant, crisp, tender, fresh.龙井虾仁 Longjing shrimp 杭州霉干菜焖肉Molded dried vegetable stew meat绍兴三丝敲鱼Three fish 温州冰糖甲鱼Stea

5、med Turtle in Crystal Sugar Soup 宁波Beggars Chicken -叫化童鸡According to tradition,In ancient times there was a beggar, stole a hen, lack of pot and stove in the case, he will be chicken wrapped in mud, put barbecue in the violet fire, cooked and then stripped off the mud, the food taste delicious anoma

6、ly. Then the baked mud techniques into the hotel restaurant, through continuous development and improvement, gradually has become a traditional Hangzhou dishes.流派:由皖南、沿江和沿淮地方风味构成。皖南菜是主要代表。特点:以火腿佐味，冰糖提鲜、擅长烧炖，讲究火工。名菜:红烧果子狸、腌鲜鳜鱼、黄山炖鸽Anhui Cuisine focuses on cooking temperature, braising , and stewing .

7、 Hams are used to improve taste and sugar candy for freshness. Stewed civet cats红烧果子狸Mount Huangshan braised pigeon黄山炖鸽Salted fish腌鲜鳜鱼Ham stewed turtle-火腿炖甲鱼In the mountain area of Huizhou unique horseshoe sand turtleAs the main material,Ham bone as condiments.Food into the soup color is clear, rott

8、en meat Shannon, Skirt Lubrication, no fishy smell.流派:湖南一带特点:注重香辣、麻辣、酸、辣、焦麻、香鲜，尤为酸辣居多。名菜:红煨鱼翅、冰糖湘莲Hunan cuisine, sometimes called Xiang cuisine (湘菜) is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smok

9、ing. 冰糖湘莲冰糖湘莲 Bingtang Bingtang lotuslotus红庵鱼翅 Red Shark s fin腊味合蒸meat steamed together麻辣子鸡 spicy chickenSteamed fish head-剁椒鱼头Said to the Qing Dynasty, Huang Zongxian was passing through a small village in Hunan, staying in farmer home, farmers son back to catch a fish from the pond, the hostess wi

10、ll put salt in the fish soup, and then chopped peppers and fish with steamed, Huang Zongxian feel very delicious. After returning home, he let the home chef to be improved, so that there is todays Steamed fish head.Steamed fish head features: bright red color, rich, tender meat, delicious and spicy.

11、流派:由福州、泉州、厦门等地发展起来，并以福州菜为其代表。特点:以海味为主要原料，注重甜酸咸香、色美味鲜。名菜:雪花鸡、金寿福、扳指干贝、桔汁加吉鱼、太极明虾 Fujian style cuisine is known to be light but flavourful, umami, soft, and tender, with particular emphasis on showing off and not masking original flavour of the main ingredients.BanZhi scallops扳指干贝Fried oysters牡蛎煎lyche

12、e meat荔枝肉Buddha jumps over the wall-佛跳墙Buddha Jumps Over the Wall is a variety of shark fin soup Fujian cuisine. Since its creation during the Qing Dynasty (1644 1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special ma

13、nner of cooking. The dishs name is an allusion to the dishs ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium. 流派:由扬州、苏州、南京地方菜发展而成。特点:烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。名菜:西湖醋鱼、清炖蟹粉、狮子头、盐水鸭、鸭包鱼Jiangsu cuisines texture is characterized

14、as soft, sweetish flavor.Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Salted duck盐水鸭three-Feng Bridge ribs sauce三凤桥酱排骨West Lake Fish in West Lake Fish in

15、 Sweet Sour SourceSweet Sour Source西西湖醋鱼湖醋鱼Sweet and Sour Mandarin Fish-Sweet and Sour Mandarin Fish-松鼠松鼠桂鱼桂鱼Sweet and sour mandarin fish is the traditional dishes of Suzhou region, in the south of Yangtze River has been classified as the banquet Shangpin. Said to early in the emperor Qian Long of J

16、iangnan, Suzhou had squirrel carp, Qian Long had tasted. Later it developed into a sweet and sour Mandarin fish.流派:有广州、潮州、东江三个流派，以广州菜为代表。特点:烹调方法突出煎、炸、烩、炖等，口味特点是爽、淡、脆、名菜:三蛇龙虎凤大会、烧乳猪、盐焗鸡、冬瓜盅、古老肉Cantonese (Yue) cuisine draws upon a great diversity of ingredients with many imported foods and ingredients

17、. Besides pork, beef, and chicken, Cantonese cuisine incorporate almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Crispy suckling pig 脆皮烤乳猪 lllustrating 龙虎斗 beef stomach 牛百叶Steamed Shrimp Dumplings虾饺 Bolied chicken with sauce - Bolied chicken w

18、ith sauce - 白切鸡白切鸡The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat. The chickens skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful.

19、 Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish.It is served with a condiment called jang cng , which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil. 流派:由济南和胶东两部分地方风味组成特点:味浓

20、厚、嗜葱蒜，尤以烹制海鲜，汤菜和各种动物内 脏为长。名菜:油爆大哈、红烧海螺、糖酥鲤鱼、当朝一品锅Shandong Cuisine: a combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aroma, and crispness. Honey pear ball 蜜汁梨球Saute sea cucumber with scallions 葱烧海参The Django 当朝一品锅Braised intestines in brown sauce dishes rudd

21、y color, tender, with salty, sweet, acid, spicy,delicious anomaly, fat but not greasy, eat long patience.Braised Intestines in Brown Sauce-Braised Intestines in Brown Sauce-九转大肠九转大肠 Tangyuan(yuanxiao) get the name from the The Lantern Festival (元宵节）marking the end of celebrations of the New Year. Made of sticky rice flour filled with sweet stuffing and round in shape, it symbolizes family unity, completeness and happiness. The fillings inside the dumplings or yuanxiao are either sweet or salty. Sweet fillings are made of sugar, walnuts, sesame, o