5-Chinese-Food-Culture教学讲解课件

ChineseFoodCultureChineseCookingArtMainFoodTypesandTypicalFlavorsEightRegionalCuisines

FoodSymbolisminChinaComparisonbetween

ChineseandWesternFoodCulturesChineseFoodCultureChineseCoChineseCookingArtGenerallyspeaking,theChinesecookinglaysemphasisonthe“completepresenceofcolor,aromaandtaste”.

“Color”referstonotonlytothecolorbutalsotothemodelingoffoods.

“Aroma”referstothefragrantandappetizingsmellofthedishesservedonthetablebeforeeating.

“Taste”involvesproperseasoningandthefineslicingtechniques.

EverydishontheChinesedinnertablecanbelikeapieceofart,good-lookinganddelicious.ChineseCookingArtGenerallysChineseCookingArtApartfromhavingregardforthethreeessentialfactors—“color,aromaandtaste”,Chinesecuisineattachesgreatimportancetonutrition.

Asamatteroffact,ChinesecuisinehaslongbeencloselyrelatedtotraditionalChinesemedicine.

ChineseCookingArtApartfromChineseCookingMethodsCookingtechniquesarealmosttherecipeinChineseCuisine.Cookingtemperaturesandcookingmethodsareasimportantastheingredientsthatformthedish.ChineseCookingMethodsCookingChineseCookingMethodsStir-Frying炒Steaming

蒸Deep-Frying炸RedStewing(RedCooking)红烧Boiling

煮Braising炖Roasting烤Smoking熏

ColdMixing凉拌ChineseCookingMethodsStir-FrThestaplefoodsinnortharemainlymillet,wheat,andsorghum,butinsouthernChinapeoplemostlyeatrice.Becauseofthefarmingproducts,peoplelivinginNorthernChinahavemantou,noodle,pancakeandpeoplelivinginSouthernChinawillhaverice,congeeorricenoodleastheirmainfood.StaplesThestaplefoodsinnorthareEightRegionalCuisines

(八大菜系)Chinaisacountrywithavastterritory.RegionalculturaldifferencesvarygreatlyamongthedifferentregionsofChina,givingrisetorichandcolorfullocaldishes.ThemostinfluentialandrepresentativeonesaretheeightculinarystylesofLu(Shandong),Chuan(Sichuan),Yue(Guangdong),Min(Fujian),Su(Jiangsu),Xiang(Hunan),Hui(Anhui)andZhe(Zhejiang).EightRegionalCuisines

(八大菜系LuCuisine鲁菜LuCuisine,alsocalledShandongCuisine,isoriginatedfromthenativecookingstylesofEastChina’sShandongProvince.ItwasformedintheQinandHandynasties.ItisthemostprevalentdistinctregionalcuisineinChina,popularthroughoutBeijing,TianjinandNortheastChina.LuCuisine鲁菜LuCuisine,alsoLuCuisine鲁菜

Flavor

and

CategoryConsistingofJinancuisine济南菜

andJiaodongcuisine胶东菜,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.LuCuisine鲁菜

FlavorandCategLuCuisine鲁菜

RepresentativeDishesBraisedPorkBallsinGravySauce

四喜丸子SweetandSourCarp糖醋鲤鱼

BraisedChicken,DezhouStyle德州扒鸡

BraisedSeaCucumberwithScallion葱烧海参ShandongstylePan-friedcake山东煎饼

LuCuisine鲁菜

RepresentativeDChuanCuisine川菜ChuanCuisine,alsocalled

SichuanCuisine,isthemostwidelyservedcuisineinChina.ThedishesofSichuanCuisinearefamousfortheirhotandspicyflavor.ChuanCuisine川菜ChuanCuisine,ChuanCuisine川菜

IngredientsThespicesusedtoachievetheuniquespicy-hotnessinChuanCuisineconsistofamixtureofdryingredientssuchas:crushedpeppercorns(black,redandwhite)dried,crushedchiliSichuanProvince’sownnativepepper,huajiaoresultinginaninstantaneousnumbingeffectonthetongue,andapleasing,lingering,spicy-hotaftertaste.

ChuanCuisine川菜

IngredientsChuanCuisine川菜

FlavorandCookingMethodsSichuandishescanbehot,sweet,sour,saltyortongue-numbing.ChuanCuisineexcelsinquick-frying煎andstir-frying炒methods,aswellastwospecialcookingmethodsparticulartoChuanCuisine:dry-braising炖anddry-stewing干烧.ChuanCuisine川菜

FlavorandCoChuanCuisine川菜

RepresentativeDishesSautéedVermicelliwithSpicyMincedPork蚂蚁上树

SautéedPorkShredswithSpicyGarlicSauce鱼香肉丝MapoTofu麻婆豆腐

KungPaoChicken宫保鸡丁

SlicedFishinHotChiliOil

水煮鱼HotPot,Chongqingstyle

重庆火锅SautéedSpicyPork回锅肉

NoodlesinChiliSauce,SichuanStyle担担面ChuanCuisine川菜

RepresentativYueCuisine粤菜YueCuisine,knownasGuangdongcuisineorCantoneseCuisine,istheculinarystyleofGuangdongProvince.OriginatingfromtheHanDynasty,Yuecuisineboastsalonghistoryofdevelopment.Itenjoysextremelygoodreputationathomeandabroad

foritsuniquetypesofdishesandspecialcharm.YueCuisine粤菜YueCuisine,knoYueCuisine粤菜YueCuisineisrepresentedbyGuangzhoudishes,whichare

characterizedbyawiderangeofmaterials,intensiveselectionof

materials,elaboratetechniques,largevarietiesofdishes.LocatedalongthesoutherncoastofChina,Guangdongaboundswith

foodofanimalandplantsources.Atthesametime,Guangzhouhasbeena

long-standingtreatyportcity,whichattractedandabsorbedvarious

foreigncookingmaterialsandtechniques.

YueCuisine粤菜YueCuisineisrYueCuisine粤菜

FlavorandCookingMethodsDuetothelongdurationofsummer,Guangdongpeoplefavorlight,deliciousrefreshingandslipperytastes.

Theyfavorlightandrefreshingfoodsandaquaticfood,andliketotastetheoriginalflavorofseafoodsandfreshfoods.

IncontrasttothecookingmethodsofSichuandishes,Guangdongpeopleprefertobraise,stew,steamandsautétheirfood.Thesecookingmethodsaimtopreservetheflavorofthedishes.YueCuisine粤菜

FlavorandCookYueCuisine粤菜

IngredientsGuangdongdishesarecharacterizedbytheirtenderandslightlysweettaste.SaucesareacrucialseasoninginGuangdongcuisine.ClassicCantonesesaucesarelightandmellow.YueCuisine粤菜

IngredientsGuanYueCuisine粤菜

RepresentativeDishesSoysaucechicken豉油鸡

SweetandSourPork咕噜肉

CongeewithMincedPorkandPreservedEgg皮蛋瘦肉粥Honey-StewedBBQPork蜜汁叉烧

SlicedBoiledChicken白切鸡

RoastedSucklingPig烤乳猪Stir-FriedRiceNoodleswithBeef干炒牛河YueCuisine粤菜

RepresentativeMinCuisine闽菜MinCuisine,alsocalledFujianCuisine,originatesfromFujianProvince.ThehistoryofMinCuisinedatesbackto5000yearsago.Itconsistsofthreestyles:Fuzhoustyle,WesternFujianstyleandSouthernFujianstyle.Fuzhoustyleisthemostrepresentativeonewhichusuallytasteslightcomparedwithotherstyles,oftenwithamixedsweetandsourtaste.MinCuisine闽菜MinCuisine,alsMinCuisine闽菜

IngredientsFujian’sabundantnaturalresourcesprovideFujianCuisinewitharichvarietyofhigh-qualityingredients,especiallydelicaciesfromthemountainsandsea.Fujianpeopleliketousevariouskindsofsaucesandseasonings,includingshrimpoil,soysauce,brownsugar,crystalsugar,whitevinegar,pepperandmustard,tocreatesalty,sweet,sourandspicytastes.

MinCuisine闽菜

IngredientsFujiMinCuisine闽菜

CookingMethodsMinCuisinepaysagreatdealofattentiononutilizingsoup.Asasayingabouttheregion’scuisinegoes,“Itisunacceptableforamealnottohavesoup”.ThemostcharacteristiccookingtechniquesofFujianCuisineiscookingwithRedYeastRiceWine(红曲米酒),whichincludesstir-frying,baking,quick-fryinganddeep-fryingwithRedYeastRiceWine.MinCuisine闽菜

CookingMethodMinCuisine闽菜

RepresentativeDishesFoTiaoQiang佛跳墙

FilledFishBalls包心鱼丸RedYeastRiceChicken红糟鸡

SpareRibsinWineSauce

醉排骨ChickenwithThreeCupsSauce三杯鸡MinCuisine闽菜

RepresentativeSuCuisine苏菜SuCuisine,orJiangsuCuisine,ispopularinthemiddleandlowerreachesoftheYangtzeRiver.Ithasafreshtaste,withmoderatesaltinessandsweetness,whichisthickwithoutbeinggreasyandlightwithoutbeingthin.SuCuisineiscomposedofseverallocalstyles,mostnotablyNanjingStyle,SuzhouStyleandYangzhouStyle.Itplacesanemphasisonthemakingofsoupandretainingtheoriginaltasteoftheingredients.SuCuisine苏菜SuCuisine,orJiSuCuisine苏菜

RepresentativeDishesNanjingSaltedDriedDuck南京盐水鸭

CrystalMeat水晶肴肉

YangzhouChaoFan扬州炒饭SquirrelsMandarinFish松鼠鳜鱼

BraisedShreddedChickenwithHamandDriedTofu大煮干丝

SuCuisine苏菜

RepresentativeDXiangCuisine湘菜XiangCuisine,knownasHunanCuisine,wasformedintheQinandHandynasties.Itiswellknownforitsfresharoma,shinyandstrongcolours,hotandspicytastes,andsmokedandpickledflavors.XiangCuisine湘菜XiangCuisine,XiangCuisine湘菜

RepresentativeDishesDong’anStyleChicken东安鸡

SteamedFishHeadwithDicedHotRedPeppers剁椒鱼头ChangshaStyleStinkyTofu长沙臭豆腐Mao’sBraisedPork毛氏红烧肉

SugarCandyLotus冰糖湘莲SteamedHams腊味合蒸XiangCuisine湘菜

RepresentativHuiCuisine徽菜HuiCuisine,alsocalledAnhuiCuisine,mainlyconsistsofthreestylesrepresentingthreeregions:YangtzeRiverregion（沿江）,HuaiRiverregion（沿淮）,andsouthernAnhuiregion（皖南）.AmongthemtheSouthAnhuistyleisthemostnotable.ThebirthplaceofSouthAnhuistyleisSheCounty歙县,locatedataworldfamoustouristdestination,Huangshan(theYellowMountains).HuiCuisine徽菜HuiCuisine,alsHuiCuisine徽菜

IngredientsAnhuiisabundantinuncultivatedfields,mountainsandforests,whichprovideHuiCuisinewithrichlocalingredients.HuiCuisineplacesagreatdealofemphasisonnaturalfoods,whichmakesitahealthycuisine.Itfollowstraditionalwaysofcookingandusesfoodsthatarealsousedformedicinalpurposes.TheuseofwildherbsisoneofHuiCuisine’snotablefeatures.

HuiCuisine徽菜

IngredientsAnhuHuiCuisine徽菜

RepresentativeDishesSmokedDuck,Wuweistyle无为熏鸭MistPork云雾肉

EggswithEightDelicacies安徽八宝蛋DeepFriedCrispyChickenWings酥炸凤翼LihongzhangHotchpotch

李鸿章杂烩

HuizhoustylefermentBeancurd徽州毛豆腐

HuiCuisine徽菜

RepresentativeZheCuisine浙菜ZheCuisine,alsocalledZhejiangcuisine,isfamousforitscrisp,tender,lightandfreshdishes.Usingtherichassortmentoflocalingredients,ZheCuisinehasanextensiveselectionofmaterialsandasetofcookingmethodswhichpreciselymatchesthesematerials.Zhecuisineconsistsofthreemajorstyles,namelyHangzhou,NingboandShaoxing.ZheCuisine浙菜ZheCuisine,alsZheCuisine浙菜

RepresentativeDishesDongpoPork东坡肉

LongjingShrimp龙井虾仁WestLakeSoup西湖莼菜汤

WestLakeVinegarFish

西湖醋鱼

YouMenChunSun油焖春笋

Beggar’sChicken叫化鸡

ZheCuisine浙菜

Representative

FoodSymbolisminChinaInChina,foodsaregivendifferentmeanings,sothatincertainoccasionakindoffoodcanonlybeeatenbysomespecificindividuals,orakindoffoodmustbeeateninspecificoccasion.FoodSymbolisminChinaInFoodSymbolisminChinaLongnoodleisthesymboloflongevityandahealthylife.Ifababyisborn,his/herparentswillsendRedBoiledEggstoannouncethenews.Anevennumber,usuallysixoreight,ofRedBoiledEggswillbedeliveredforaboy,andanoddnumber,usuallyfiveorsevenforagirl.SincetheChinesewordforfishhasthesamesoundasthewordforabundance“余（Yu）”,FishisalwaysservedtosymbolizeprosperityandwealthaccumulationintheNewYear’sEve.FoodSymbolisminChinaLongno

Comparisonbetween

ChineseandWesternFoodCulturesFormostpeopleinBritainorAmerica,breakfastisabowlofcereal,toastandjamwithacupofcoffeeortea.Somepeoplehaveacookedbreakfast(ofteneggandbacon)butthisisnotaspopularasitwasbefore.Lunchisusuallyaveryquickmeal;mostpeoplehaveasandwichoralightsnack.Dinnerhastwoorthreecourses.Firstastarterlikesoup,andthenamaincoursewithmeatorfishandfinallyadessert.Comparisonbetween

ChineseEatingHabitsSharingthedishesinChinaSeparateeatingintheWestTablewareChopsticksinChinaKnifeandforkintheWestEatingHabitsSharingthedishChineseChopsticksEtiquetteItdoesnotmatterwhetheryouholdthechopsticksinthemiddleorattheend,butyoushouldmakesurethattheendsareeven.Whennotinuse,chopsticksmustalwaysbeplacedneatlyonthetablewiththetwostickslyingtidilynexttoeachotheratbothends.Itisimpolitetousechopstickstopointatotherpeopleortowavechopsticksaround.ChineseChopsticksEtiquetteItChineseChopsticksEtiquetteOneshouldnot“dig”or“search”throughone’sfoodforsomethinginparticular.Thisissometimesknownas“diggingone’sgrave”or“grave-digging”andisextremelypoormanners.Restingchopsticksatthetopofthebowlmeans“I'vefinished”.Restingchopsticksonthesideofone'sbowloronachopstickstandsignifiesoneismerelytakingabreakfromeating.ChineseChopsticksEtiquetteOn

Droppingchopstickswillinevitablybringbadluck.Puttingchopsticksstraightintothericeisnotconsideredpolite.Crossedchopsticksshowthatyourbillhasbeensettled,oryoucandothesametoshowthewaiterthatyouhavefinishedandarereadytopaythebill.

ChineseChopsticksEtiquetteDroppingchopstickswillinevMaketheeldershaveasitfirst.Washyouhandsbeforeeachmeal.Don’tspeaktooloudly.You’dbetternoteattoofastortoomuch.Don’tspeakwithyourmouthfulloffood.Makesurethespoutoftheteapotisnotfacinganyone.Neverturnafishoveronitsplatebecausepeoplethinkitmaybringbadluck.TableMannersinChinaMaketheeldershaveasitfirTableMannersintheWestKnifeandspoonareplacedtotherightoftheplate.Theforkisontheleft.Youshouldusetheforkwithyourlefthandandtheknifewithyourrighthand.Washyourhandsbeforeeachmeal.Openthenapkinandputitonyourlapbeforeeating.Don’tdrinktoomuch!Talktothepeoplebesideyou,butdon’tspeaktooloudly.Youeatonlyfromyourplate.Finishallthefoodonyourplate.TheEndTableMannersintheWestKnifeChineseFoodCultureChineseCookingArtMainFoodTypesandTypicalFlavorsEightRegionalCuisines

FoodSymbolisminChinaComparisonbetween

ChineseandWesternFoodCulturesChineseFoodCultureChineseCoChineseCookingArtGenerallyspeaking,theChinesecookinglaysemphasisonthe“completepresenceofcolor,aromaandtaste”.

“Color”referstonotonlytothecolorbutalsotothemodelingoffoods.

“Aroma”referstothefragrantandappetizingsmellofthedishesservedonthetablebeforeeating.

“Taste”involvesproperseasoningandthefineslicingtechniques.

EverydishontheChinesedinnertablecanbelikeapieceofart,good-lookinganddelicious.ChineseCookingArtGenerallysChineseCookingArtApartfromhavingregardforthethreeessentialfactors—“color,aromaandtaste”,Chinesecuisineattachesgreatimportancetonutrition.

Asamatteroffact,ChinesecuisinehaslongbeencloselyrelatedtotraditionalChinesemedicine.

ChineseCookingArtApartfromChineseCookingMethodsCookingtechniquesarealmosttherecipeinChineseCuisine.Cookingtemperaturesandcookingmethodsareasimportantastheingredientsthatformthedish.ChineseCookingMethodsCookingChineseCookingMethodsStir-Frying炒Steaming

蒸Deep-Frying炸RedStewing(RedCooking)红烧Boiling

煮Braising炖Roasting烤Smoking熏

ColdMixing凉拌ChineseCookingMethodsStir-FrThestaplefoodsinnortharemainlymillet,wheat,andsorghum,butinsouthernChinapeoplemostlyeatrice.Becauseofthefarmingproducts,peoplelivinginNorthernChinahavemantou,noodle,pancakeandpeoplelivinginSouthernChinawillhaverice,congeeorricenoodleastheirmainfood.StaplesThestaplefoodsinnorthareEightRegionalCuisines

(八大菜系)Chinaisacountrywithavastterritory.RegionalculturaldifferencesvarygreatlyamongthedifferentregionsofChina,givingrisetorichandcolorfullocaldishes.ThemostinfluentialandrepresentativeonesaretheeightculinarystylesofLu(Shandong),Chuan(Sichuan),Yue(Guangdong),Min(Fujian),Su(Jiangsu),Xiang(Hunan),Hui(Anhui)andZhe(Zhejiang).EightRegionalCuisines

(八大菜系LuCuisine鲁菜LuCuisine,alsocalledShandongCuisine,isoriginatedfromthenativecookingstylesofEastChina’sShandongProvince.ItwasformedintheQinandHandynasties.ItisthemostprevalentdistinctregionalcuisineinChina,popularthroughoutBeijing,TianjinandNortheastChina.LuCuisine鲁菜LuCuisine,alsoLuCuisine鲁菜

Flavor

and

CategoryConsistingofJinancuisine济南菜

andJiaodongcuisine胶东菜,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.LuCuisine鲁菜

FlavorandCategLuCuisine鲁菜

RepresentativeDishesBraisedPorkBallsinGravySauce

四喜丸子SweetandSourCarp糖醋鲤鱼

BraisedChicken,DezhouStyle德州扒鸡

BraisedSeaCucumberwithScallion葱烧海参ShandongstylePan-friedcake山东煎饼

LuCuisine鲁菜

RepresentativeDChuanCuisine川菜ChuanCuisine,alsocalled

SichuanCuisine,isthemostwidelyservedcuisineinChina.ThedishesofSichuanCuisinearefamousfortheirhotandspicyflavor.ChuanCuisine川菜ChuanCuisine,ChuanCuisine川菜

IngredientsThespicesusedtoachievetheuniquespicy-hotnessinChuanCuisineconsistofamixtureofdryingredientssuchas:crushedpeppercorns(black,redandwhite)dried,crushedchiliSichuanProvince’sownnativepepper,huajiaoresultinginaninstantaneousnumbingeffectonthetongue,andapleasing,lingering,spicy-hotaftertaste.

ChuanCuisine川菜

IngredientsChuanCuisine川菜

FlavorandCookingMethodsSichuandishescanbehot,sweet,sour,saltyortongue-numbing.ChuanCuisineexcelsinquick-frying煎andstir-frying炒methods,aswellastwospecialcookingmethodsparticulartoChuanCuisine:dry-braising炖anddry-stewing干烧.ChuanCuisine川菜

FlavorandCoChuanCuisine川菜

RepresentativeDishesSautéedVermicelliwithSpicyMincedPork蚂蚁上树

SautéedPorkShredswithSpicyGarlicSauce鱼香肉丝MapoTofu麻婆豆腐

KungPaoChicken宫保鸡丁

SlicedFishinHotChiliOil

水煮鱼HotPot,Chongqingstyle

重庆火锅SautéedSpicyPork回锅肉

NoodlesinChiliSauce,SichuanStyle担担面ChuanCuisine川菜

RepresentativYueCuisine粤菜YueCuisine,knownasGuangdongcuisineorCantoneseCuisine,istheculinarystyleofGuangdongProvince.OriginatingfromtheHanDynasty,Yuecuisineboastsalonghistoryofdevelopment.Itenjoysextremelygoodreputationathomeandabroad

foritsuniquetypesofdishesandspecialcharm.YueCuisine粤菜YueCuisine,knoYueCuisine粤菜YueCuisineisrepresentedbyGuangzhoudishes,whichare

characterizedbyawiderangeofmaterials,intensiveselectionof

materials,elaboratetechniques,largevarietiesofdishes.LocatedalongthesoutherncoastofChina,Guangdongaboundswith

foodofanimalandplantsources.Atthesametime,Guangzhouhasbeena

long-standingtreatyportcity,whichattractedandabsorbedvarious

foreigncookingmaterialsandtechniques.

YueCuisine粤菜YueCuisineisrYueCuisine粤菜

FlavorandCookingMethodsDuetothelongdurationofsummer,Guangdongpeoplefavorlight,deliciousrefreshingandslipperytastes.

Theyfavorlightandrefreshingfoodsandaquaticfood,andliketotastetheoriginalflavorofseafoodsandfreshfoods.

IncontrasttothecookingmethodsofSichuandishes,Guangdongpeopleprefertobraise,stew,steamandsautétheirfood.Thesecookingmethodsaimtopreservetheflavorofthedishes.YueCuisine粤菜

FlavorandCookYueCuisine粤菜

IngredientsGuangdongdishesarecharacterizedbytheirtenderandslightlysweettaste.SaucesareacrucialseasoninginGuangdongcuisine.ClassicCantonesesaucesarelightandmellow.YueCuisine粤菜

IngredientsGuanYueCuisine粤菜

RepresentativeDishesSoysaucechicken豉油鸡

SweetandSourPork咕噜肉

CongeewithMincedPorkandPreservedEgg皮蛋瘦肉粥Honey-StewedBBQPork蜜汁叉烧

SlicedBoiledChicken白切鸡

RoastedSucklingPig烤乳猪Stir-FriedRiceNoodleswithBeef干炒牛河YueCuisine粤菜

RepresentativeMinCuisine闽菜MinCuisine,alsocalledFujianCuisine,originatesfromFujianProvince.ThehistoryofMinCuisinedatesbackto5000yearsago.Itconsistsofthreestyles:Fuzhoustyle,WesternFujianstyleandSouthernFujianstyle.Fuzhoustyleisthemostrepresentativeonewhichusuallytasteslightcomparedwithotherstyles,oftenwithamixedsweetandsourtaste.MinCuisine闽菜MinCuisine,alsMinCuisine闽菜

IngredientsFujian’sabundantnaturalresourcesprovideFujianCuisinewitharichvarietyofhigh-qualityingredients,especiallydelicaciesfromthemountainsandsea.Fujianpeopleliketousevariouskindsofsaucesandseasonings,includingshrimpoil,soysauce,brownsugar,crystalsugar,whitevinegar,pepperandmustard,tocreatesalty,sweet,sourandspicytastes.

MinCuisine闽菜

IngredientsFujiMinCuisine闽菜

CookingMethodsMinCuisinepaysagreatdealofattentiononutilizingsoup.Asasayingabouttheregion’scuisinegoes,“Itisunacceptableforamealnottohavesoup”.ThemostcharacteristiccookingtechniquesofFujianCuisineiscookingwithRedYeastRiceWine(红曲米酒),whichincludesstir-frying,baking,quick-fryinganddeep-fryingwithRedYeastRiceWine.MinCuisine闽菜

CookingMethodMinCuisine闽菜

RepresentativeDishesFoTiaoQiang佛跳墙

FilledFishBalls包心鱼丸RedYeastRiceChicken红糟鸡

SpareRibsinWineSauce

醉排骨ChickenwithThreeCupsSauce三杯鸡MinCuisine闽菜

RepresentativeSuCuisine苏菜SuCuisine,orJiangsuCuisine,ispopularinthemiddleandlowerreachesoftheYangtzeRiver.Ithasafreshtaste,withmoderatesaltinessandsweetness,whichisthickwithoutbeinggreasyandlightwithoutbeingthin.SuCuisineiscomposedofseverallocalstyles,mostnotablyNanjingStyle,SuzhouStyleandYangzhouStyle.Itplacesanemphasisonthemakingofsoupandretainingtheoriginaltasteoftheingredients.SuCuisine苏菜SuCuisine,orJiSuCuisine苏菜

RepresentativeDishesNanjingSaltedDriedDuck南京盐水鸭

CrystalMeat水晶肴肉

YangzhouChaoFan扬州炒饭SquirrelsMandarinFish松鼠鳜鱼

BraisedShreddedChickenwithHamandDriedTofu大煮干丝

SuCuisine苏菜

RepresentativeDXiangCuisine湘菜XiangCuisine,knownasHunanCuisine,wasformedintheQinandHandynasties.Itiswellknownforitsfresharoma,shinyandstrongcolours,hotandspicytastes,andsmokedandpickledflavors.XiangCuisine湘菜XiangCuisine,XiangCuisine湘菜

RepresentativeDishesDong’anStyleChicken东安鸡

SteamedFishHeadwithDicedHotRedPeppers剁椒鱼头ChangshaStyleStinkyTofu长沙臭豆腐Mao’sBraisedPork毛氏红烧肉

SugarCandyLotus冰糖湘莲SteamedHams腊味合蒸XiangCuisine湘菜

RepresentativHuiCuisine徽菜HuiCuisine,alsocalledAnhuiCuisine,mainlyconsistsofthreestylesrepresentingthreeregions:YangtzeRiverregion（沿江）,HuaiRiverregion（沿淮）,andsouthernAnhuiregion（皖南）.AmongthemtheSouthAnhuistyleisthemostnotable.ThebirthplaceofSouthAnhuistyleisSheCounty歙县,locatedataworldfamoustouristdestination,Huangshan(theYellowMountains).HuiCuisine徽菜HuiCuisine,alsHuiCuisine徽菜

IngredientsAnhuiisabundantinuncultivatedfields,mountainsandforests,whichprovideHuiCuisinewithrichlocalingredients.HuiCuisineplacesagreatdealofemphasisonnaturalfoods,whichmakesitahealthycuisine.Itfollowstraditionalwaysofcookingandusesfoodsthatarealsousedformedicinalpurposes.TheuseofwildherbsisoneofHuiCuisine’snotablefeatures.

HuiCuisine徽菜

IngredientsAnhuHuiCuisine徽菜

RepresentativeDishesSmokedDuck,Wuweistyle无为熏鸭MistPork云雾肉

EggswithEightDelicacies安徽八宝蛋DeepFriedCrispyChickenWings酥炸凤翼LihongzhangHotchpotch

李鸿章杂烩

HuizhoustylefermentBeancurd徽州毛豆腐

HuiCuisine徽菜

RepresentativeZheCuisine浙菜ZheCuisine,alsocalledZhejiangcuisine,isfamousforitscrisp,tender,lightandfreshdishes.Usingtherichassortmentoflocalingredients,ZheCuisinehasanextensiveselectionofmaterialsandasetofcookingmethodswhichpreciselymatchesthesematerials.Zhecuisineconsistsofthreemajorstyles,namelyHangzhou,NingboandShaoxing.ZheCuisine浙菜ZheCuisine,alsZheCuisine浙菜

RepresentativeDishesDongpoPork东坡肉

LongjingShrimp龙井虾仁WestLakeSoup西湖莼菜汤

WestLakeVinegarFish

西湖醋鱼

YouMenChunSun油焖春笋

Beggar’sChicken叫化鸡

ZheCuisine浙菜

Representative

FoodSymbolisminChinaInChina,foodsaregivendifferentmeanings,sothatincertainoccasionakindoffoodcanonlybeeatenbysomespecificindividuals,orakindoffoodmustbeeateninspecificoccasion.FoodSymbolisminChinaInFoodSymbolisminChinaLongnoodleisthesymboloflongevityandahealthylife.Ifababyisborn,his/herparentswillsendRedBoiledEggstoannouncethenews.Anevennumber,usuallysixoreight,ofRedBoiledEggswillbedeliveredforaboy,andanoddnumber,usuallyfiveorsevenforagirl.SincetheChinesewordforfishhasth