八大菜系英语介绍

1、关于八大菜系英语介绍现在学习的是第一页，共29页组员：姜竹花组员：姜竹花 刘云刘云 蓝文峰蓝文峰 史晓蒙史晓蒙 颜如雪颜如雪 姚琪琪姚琪琪 秦磊秦磊现在学习的是第二页，共29页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徽菜现在学习的是第三页，共29页现在学习的是第四页，共29页Shandong CuisineMade up of 3p

2、arts:Jinan style,Jiaodong style,Confucious style(孔府) Specialize in sea food and it emphasize on soup gravyFlavour：A pure, strong and mellow taste九转大肠” 现在学习的是第五页，共29页Famouse dishesOil explosion in Kandahar油爆大哈Braised conch红烧海螺红烧海螺Sweat and sour carp糖醋鲤鱼糖醋鲤鱼 现在学习的是第六页，共29页现在学习的是第七页，共29页Sichuan hot pot

3、s（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 peppercornsSichuan Cuisine现在学习的是第八页，共29页Fish flavoured shredded pork鱼鱼香肉丝香肉丝Mapo beancurd麻婆豆腐麻婆豆腐diced chicken with peanuts宫爆鸡丁现在学习的是第九页，共29页现在学习的是第十页，共2

4、9页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.现在学习的是第十一页，共29页Steamed fish head with diced hot red peppers剁椒鱼头Brais

5、ed pork trotter with soya sauce红烧猪蹄红烧猪蹄 Mixed cured meat腊味合蒸Spicy chicken麻辣子鸡麻辣子鸡现在学习的是第十二页，共29页Cantonese Cuisine粤菜现在学习的是第十三页，共29页Cantonese Cuisine Cantonese cuisine incorporates almost all edible meats,including snakes and snails. enjoying the reputation of 100 kinds of snacks having 100 tastes and

6、 100 shapes. Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,现在学习的是第十四页，共29页Famous dishes dumpling with marinated pork 叉烧包 vGolden rosted suckling pig广式烧乳广式烧乳猪猪 Cantonese Cuisine粤菜现在学习的是第十五页，共29页Sliced boiled chicken 白切鸡Pork insweet and sour sauce糖醋咕噜糖醋咕噜肉肉 Cantonese Cuisine粤菜

7、现在学习的是第十六页，共29页现在学习的是第十七页，共29页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现在学习的是第十八页，共29页porkmeatpatties狮子头Salted duc

8、k金金陵盐水鸭陵盐水鸭Farewell to my concubine. 霸王别姬 Sweet and Sour Mandarin Fish松松鼠鳜鱼鼠鳜鱼Famous dishes现在学习的是第十九页，共29页现在学习的是第二十页，共29页FujianCuisine Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . Flavour:sweet, sour, sa

9、lty and savory(香辣的) . The most distinct features are their pickled taste“(卤味) . 现在学习的是第二十一页，共29页Brine shrimp盐水虾盐水虾Monk Jumps over Wall 佛跳墙佛跳墙 rolls （meat and vegetables rolled with thin cakes eaten as a snack ）现在学习的是第二十二页，共29页现在学习的是第二十三页，共29页Zhejiang Cuisine Comprising local cuisines of Hangzhou, Ni

10、ngbo 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.现在学习的是第二十四页，共29页Famouse dishes Dongpos braised pork东坡肉 Baked chicken 叫花鸡现在学习的是第二十五页，共29页Steamed grass carp in vinegar gravy 西湖醋鱼西湖醋鱼Braised bamboo shoots油焖春笋油焖春笋sweet soup balls 宁波汤圆宁波汤圆现在学习的是第二十六页，共29页现在学习的是第二十七页，共29页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 techniqu