八大菜系ChineseEightCuisines

1、 中国八中国八大菜系大菜系 Because different cooking methods,different places have different dishes!Tycipal are Chinese Eight Cuisines! Chinese Eight Cuisines:Fujian cuisine, Shandong cuisine, Sichuan, Guangdong, Jiangsu cuisine, Zhejiang cuisine, Hunan, Anhui cuisine. 闽菜闽菜 鲁菜鲁菜 川菜川菜 粤菜粤菜 苏菜苏菜 浙菜浙菜 徽菜徽菜 湘菜湘菜Now

2、lets have a quick look about 东坡肉东坡肉 浙菜浙菜火锅火锅 川川白斩鸡白斩鸡 粤粤剁椒鱼头剁椒鱼头 湘湘姜母鸭姜母鸭 徽徽醉排骨 闽文思豆腐文思豆腐 苏苏狮子头 苏鲁菜鲁菜 Lu cuisineLu cuisine Lu cuisine,is also called The Shandong cuisine, composed of three flavors ,from the Qilu, Liaoning, Confucian. Its the largest palace cuisine. The Confucian style is the leader

3、Cuisine, Shandong cuisine ,and other generation has importantinfluence, most people think Shandong cuisine is NO.1 cuisine of the eight.鲁菜即山东菜系，由齐鲁、胶辽、孔府三种风味组成。是宫廷最大菜系。以孔府风味为龙头。山东菜系对其他菜系的产生有重要的影响，因此大多数人认为鲁菜为八大菜系之首。 Taste characteristics: fragrance, fresh, pure taste, heavy soup and Naitang 口味特点是：清香，

4、鲜嫩，味纯，重清汤和奶汤 鲁菜八仙过海闹罗汉 鲁清蒸加吉鱼 鲁蟹黄鱼翅 鲁糖醋黄河鲤鱼 鲁锅塌菠菜 鲁蟹黄鱼翅 鲁糖醋黄河鲤鱼 鲁蟹黄鱼翅 鲁糖醋黄河鲤鱼 鲁Taste characteristics: type of diverse taste, Taste characteristics: type of diverse taste, chili, pepper, pepper, bean paste, etc. are the main chili, pepper, pepper, bean paste, etc. are the main condiments, various rat

5、ios, based out of the spicy, condiments, various ratios, based out of the spicy, sour, pepper hemp, sesame, garlic, mustard, oil, sour, pepper hemp, sesame, garlic, mustard, oil, sweet and sour , Garlic, odor and other flavor type, sweet and sour , Garlic, odor and other flavor type, all solid Chunn

6、ong all solid Chunnong 主要特点在于味型多样。辣椒、胡椒、花椒、豆瓣酱等是主要特点在于味型多样。辣椒、胡椒、花椒、豆瓣酱等是主要调味品，不同的配比，化出了麻辣、酸辣、椒麻、麻酱、主要调味品，不同的配比，化出了麻辣、酸辣、椒麻、麻酱、蒜泥、芥末、红油、糖醋、鱼香、怪味等各种味型，无不厚蒜泥、芥末、红油、糖醋、鱼香、怪味等各种味型，无不厚实醇浓实醇浓 川菜川菜 Chuan cuisineChuan cuisine担担面担担面 川菜川菜 Chuan cuisine夫妻肺片夫妻肺片回锅肉回锅肉火锅火锅 Hot Pot Hot Pot麻婆豆腐麻婆豆腐 辣子鸡丁辣子鸡丁 水煮牛肉水煮

7、牛肉 鱼香肉丝鱼香肉丝 Su cuisine Su cuisine 苏菜苏菜 Su cuisine,call Jiangsu cuisine. Su cuisine,call Jiangsu cuisine. Jiangsu cuisine is also known as the Jiangsu cuisine is also known as the four major branches,also named four major branches,also named Huaiyang cuisine.Composed by the Xu, Huaiyang cuisine.Compo

8、sed by the Xu, Huaiyang, Nanjing, and the four Huaiyang, Nanjing, and the four southern flavor , is the second southern flavor , is the second largest palace cuisine. Jiangsu largest palace cuisine. Jiangsu cuisine is still the main banquet cuisine is still the main banquet dishes today. Separation

9、of the dishes today. Separation of the original Jiangzhe Department of original Jiangzhe Department of Jiangsu cuisine. The original system Jiangsu cuisine. The original system can be divided into Huaiyang Jiangzhe can be divided into Huaiyang Jiangzhe flavor, Nanjing flavor, Southern flavor, Nanjin

10、g flavor, Southern style, flavor and Zhejiang Huizhou style, flavor and Zhejiang Huizhou flavor. Later, Yangzhou, Anhui flavor. Later, Yangzhou, Anhui cuisine with its choice of materiais cuisine with its choice of materiais strict, knife work fine, sweet and strict, knife work fine, sweet and salty

11、 moderate, pay attention to salty moderate, pay attention to shape, distinctive characteristics of shape, distinctive characteristics of each one.Its the major cuisines of each one.Its the major cuisines of eighteight 江苏菜系，亦有四大江苏菜系，亦有四大菜系中将苏菜称为淮扬菜系中将苏菜称为淮扬菜一说。由徐海、淮扬、菜一说。由徐海、淮扬、南京和苏南四种风味组南京和苏南四种风味组成，

12、是宫廷第二大菜系。成，是宫廷第二大菜系。今天国宴仍以江苏菜系今天国宴仍以江苏菜系为主。为主。 江苏菜系由原江浙菜江苏菜系由原江浙菜系分出。原江浙菜系可系分出。原江浙菜系可分为淮扬风味、南京风分为淮扬风味、南京风味、苏南风味、浙江风味、苏南风味、浙江风味和徽州风味。后来浙味和徽州风味。后来浙菜、徽菜以其选料讲究，菜、徽菜以其选料讲究，刀工精细，咸甜适中，刀工精细，咸甜适中，讲究造型，鲜明特色各讲究造型，鲜明特色各为八大菜系之一。为八大菜系之一。Su cuisine Su cuisine 苏菜苏菜金陵盐水鸭金陵盐水鸭狮子头狮子头 文思豆腐文思豆腐煮干丝煮干丝 松鼠鱼松鼠鱼 大闸蟹大闸蟹 Yue c

13、uisine Yue cuisine 粤菜粤菜 Yue cuisine,call Guangdong cai,Guangfu ,Kejia,Chaozhou and Shantou are three flavors, in most parts of China there are Guangdong restaurant. Its influencen in China, foreign countries is enor mous. So many people, especially the Cantonese think that Yue cuisine is the first o

14、f eight. Not only Hong Kong, Macau, and in the restaurant world, the majority of Yue cuisine is hearted welcomed.Yue cuisine is the second largest non-governmental, second only to Sichuan. Representatives of overseas Chinese cuisine.Yue cuisine is represented.粤菜即广东菜，由广粤菜即广东菜，由广府、客家、潮汕三种府、客家、潮汕三种风味组成

15、，在中国大风味组成，在中国大部分地区都有粤菜馆。部分地区都有粤菜馆。在国内、海外影响极在国内、海外影响极大。所以，也有不少大。所以，也有不少人，特别是广东人认人，特别是广东人认为粤菜乃八大菜系之为粤菜乃八大菜系之首。不仅香港、澳门，首。不仅香港、澳门，而且世界各国的中菜而且世界各国的中菜馆，多数是以粤菜为馆，多数是以粤菜为主。粤菜是国内民间主。粤菜是国内民间第二大菜系，地位仅第二大菜系，地位仅次于川菜。在国外是次于川菜。在国外是中国的代表菜系中国的代表菜系 Yue cuisine focus on quality and taste, tastes lighter, and strive to

16、 seek clearance in the fresh, light and seek beauty. With the seasons change, summer and autumn emphasis on light, strong emphasis on winter and spring. Pay attention to eating clean, fresh, gentle, cool, smooth, fragrant; seasoning over sour, sweet, bitter, spicy, salty. 粤菜注重质和味，口味比较清淡，粤菜注重质和味，口味比较

17、清淡，力求清中求鲜、淡中求美。而且随季力求清中求鲜、淡中求美。而且随季节时令的变化而变化，夏秋偏重清淡，节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁。食味讲究清、鲜、嫩、冬春偏重浓郁。食味讲究清、鲜、嫩、爽、滑、香；调味遍及酸、甜、苦、爽、滑、香；调味遍及酸、甜、苦、辣、咸辣、咸澳门豆捞澳门豆捞白斩鸡白斩鸡虾饺虾饺烤乳鸽烤乳鸽 鱼翅羹鱼翅羹 蛋挞蛋挞粤式早茶粤式早茶Yue cuisine 粤菜Zhejiang cuisine 浙江菜有悠久的历史，它的风味包括杭州、宁波，绍兴，温州等地方的菜点特色。杭州菜重视原料的鲜、活、嫩，以鱼、虾、时令蔬菜为主，讲究刀工，口味清鲜，突出本味。宁波菜咸鲜合一

18、，以烹制海鲜见长，讲究鲜嫩软滑，重原味，强调入味。绍兴菜擅长烹制河鲜家禽，菜品强调入口香绵酥糯，汤浓味重，富有乡村风味。温州菜也称“瓯菜”，瓯菜则以海鲜人馔为主，口味清鲜，淡而不薄，烹调讲究“二轻一重”，即轻油、轻芡、重刀工浙江菜具有色彩鲜明，味美滑嫩，脆软清爽，菜式小巧玲珑、清俊秀丽的特点。它以炖、炸、焖、蒸见长，重原汁原味。浙江点心中的团子、糕、羹、面点品种多，口味佳。名菜名点有：龙井虾仁、西湖莼菜汤、虾爆鳝背、西湖醋鱼、炸响铃、抢蟹、新风鳗鲞、咸菜大汤黄鱼、冰糖甲鱼、牡蛎跑蛋、蜜汁灌藕、嘉兴粽子、宁波汤团、湖州千张包子等。Zhejiang cuisineZhejiang cuisine

19、has a long history, its flavor, including Hangzhou, Ningbo, Shaoxing, Wenzhou and other characteristics of local dishes. Hangzhou cuisine emphasize on fresh raw materials, live, tender, fish, shrimp, seasonal vegetables, pay attention to a knife, tastes fresh and the highlight is flavor. Ningbo dish

20、es is salty one, known to cook seafood, pay attention to fresh creamy, heavy flavor, emphasize tasty. Shaoxing dishes are good at cooking西湖醋鱼西湖莼菜汤龙井虾仁醋萝卜炸响铃咸件儿知味观 小笼 Min Cai，also call Fujian cuisine,it is based on Fujian, southern, western Fujian, northern Fujian, central Fujian, Puxian. About the f

21、ormation of local flavor cuisine,the eastern, and southern style to represent扳指干贝扳指干贝炸蛎黄炸蛎黄醉排骨醉排骨佛跳墙佛跳墙Min cuisineMin cuisine 闽菜闽菜Hui Hui CuisineCuisine徽菜徽菜 Hui cuisine is mainly popular in Huizhou area and western Zhejiang. Southern Jiangsu and its close to Zhejiang cuisine. There are more than two

22、 hundred varieties of Huizhou flavor.Its main features are: good burn, stewing, pay attention to fire power, and use ham, rock sugar to mention fresh, its good at keeping original. 徽州主要有两百多个徽州主要有两百多个品种，风味主要特点品种，风味主要特点是：擅长烧、炖，讲是：擅长烧、炖，讲究火功，很少爆、炒，究火功，很少爆、炒，并习以火腿佐味，冰并习以火腿佐味，冰糖提鲜，善于保持原糖提鲜，善于保持原汁原味汁原味 Hui cuisine 徽菜和合腰子姜母鸭毛豆腐鱼咬羊清蒸甲鱼Xiang cuisine 湘菜湘菜 Xiang cuisine is a representative of Changsha. Xiang cuisine have a uniform flavor throughout a