Chinese-cuisine教学讲解课件

fourcuisines

fourcuisinesShandongcuisine

Shandongcuisinearelightlyflavouredandrichbutnotgreasy.Specialcareistakentomakethemfragrant,crispandtender.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.Itisthechiefofeightcuisines.ShandongcuisineShandongCharacteristics:Shallot(葱)andgarlic（蒜）areusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoup（清汤）featuresclearandfreshwhilecreamysoup（奶汤）looksthickandtastesstrong.Itisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Characteristics:Shallot(葱海米珍珠笋(孔府菜)原料﹕珍珠笋,水发海米糖醋黄河鲤鱼菜品特点：色泽深红，外脆里嫩，香味扑鼻，酸甜可口。

海米珍珠笋(孔府菜)糟溜鱼片，用牙片鱼制作，色洁白，鲜嫩，糟香润滑糟溜鱼片，用牙片鱼制作，色洁白，鲜嫩，糟香润滑奶汤蒲菜奶汤蒲菜

鲁菜，素有“北方代表菜”之称。春秋战国时，鲁地就以治馔著名，历经汉唐，成为“北菜”主角。宋代所谓“北食”，主要即指鲁菜。元明清是还是宫廷御膳支柱。现代御膳仍多有鲁菜特色。主要由济南和胶东地方菜组成。济南菜以爆、烧、炒、炸见长，菜品以清、鲜、脆、嫩著称，讲究清汤和奶汤的调剂。胶东菜擅长爆、炸、扒、蒸，口味以鲜为主，偏重清淡。其名菜有九转大肠、糖醋黄河鲤鱼、德州扒鸡、油焖鱼、清氽赤鳞鱼、煎白条鱼饼、韭青炒海肠子、福山烧小鸡、烤小雏鸡等。在山东下层百姓中，人们爱吃煎饼和玉米饼子，卷葱抹酱，或以蒜泥拌生菜，别有风味。山东大葱蘸酱的吃法后来也被上层社会和宫廷所接受。无论富贵贫贱之家，每饭必具葱蒜，具有典型的山东特色。

鲁菜，素有“北方代表菜”之称。春秋战国时Chinese-cuisine教学讲解课件FujianCuisineFujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.AsFujianpeopleemigrateoverseas,theircuisinebecomepopularinTaiwanandabroad.Generallyspeaking,Fujiandishesareslightlysweetandsour,andlesssalty.FujianCuisineFujiancuisinFuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour.煎糟鳗鱼Fuzhoudishes,quitepopula荔枝肉佛跳墙荔枝肉佛跳墙SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings.金门姜母鸭SouthFujiandishes,populari沙茶鸡丁苦螺汤沙茶鸡丁苦螺汤WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.

爆炒地猴WestFujiandishesaresal福建菜，选料精细，刀工严谨；讲究火候，注重调汤；喜用佐料，口味多变。福建菜显示了四大鲜明特征：一为刀工巧妙，寓趣于味，素有剞花如荔，切丝如发，片薄如纸的美誉；二为汤菜众多，变化无穷，素有“一汤十变”之说。如用牛肉、鸡肉、火腿制成三茸汤后，根据菜肴烹制的需要，再选择干贝、鱿鱼、红糟、京冬菜、梅干菜、龙井茶叶或夜来花香等辅料中的一种料汁，掺进三茸汤，使汤的味道起了变化，给人以汤醇、料香、味新之感。三为调味奇特，别是一方。闽菜的调味，偏于甜、酸、淡，这一特征的形成，与烹调原料多取自山珍海味有关。善用糖甜去腥膻；巧用醋酸甜可口；味清淡，则可保持原汁原味，并且以甜而不腻，酸而不峻，淡而不薄享有盛名。闽菜还善用红糟、虾油、沙茶、辣椒酱等调味，风格独特，别开生面。四为烹调细腻，雅致大方，以炒、蒸、煨技术最为突出。食用器皿别具一格，多采用小巧玲珑、古朴大方的大、中、小盖碗，愈加体现了雅结、轻便、秀丽的格局和风貌。福建菜，选料精细，刀工严谨；讲究火候，注重调汤Chinese-cuisine教学讲解课件ThereisaCantonese(广东)saying:"Anyanimalwhosebackfacesthesuncanbeeaten",andinNorthernChineseareassuchasBeijing,itissaid"TheCantonesewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,excepttheaeroplane,andeverythingthathaslegs,exceptthetable.".

Manycookingmethodsareused,steamingandstir-fryingbeingthemostfavouredduetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.Othertechniquesincludeshallowfrying,doubleboiling,braising(炖),anddeepfrying.ThereisaCantonese(广东)sayin

Clean,light,crispandfresh,Guangdongcuisineusuallyusesfowlandothermeattoproduceitsuniquedishes.Guangdongchefspaycloseattentiontotheartisticpresentationoftheirdishes.Chaozhoufood,onemajorbranchofGuangdongcuisine,issimilartoFujiancuisinebecauseChaozhouneighborsFujianProvince.Itstressesseafoodandmanydishesareservedinsoup;theflavorsarealwaysdeliciousandsweet.Guangdongcuisinehasbeenheavilyinfluencedbyforeigncookingcultures.

Clean,light,crispandfreshBlanchedkai-lan(芥兰)withoystersauce（蚝油）Elementsofcooking1.Saucesandcondiments

include:Hoisinsauce(海鮮醬)Oystersauce(蠔油)Plumsauce(蘇梅醬)Sweetandsoursauce(甜酸醬)Blackbeanpaste(蒜蓉豆豉醬)Shrimppaste

（虾醬)Redvinegar(浙醋)Blanchedkai-lan(芥兰)withoysDriedandpreservedingredients(配料)Includes:

Driedscallops(乾瑤柱)Fermentedtofu(腐乳,fuyu)Fermentedblackbeans(豆豉)Chinesesausage(腊肠)Preserve-saltedfish(咸鱼)Preserve-saltedduck(腊鸭)Preserve-saltedpork(腊肉)Saltedduckegg(咸蛋)Centuryegg(皮蛋)Driedcabbage(菜干)Suancai(酸菜)Driedsmallshrimp(虾米)Tofuskin(腐皮)Driedshrimp/hagon(usuallydeveined,shelled,andslicedinhalf)(虾干)PickledChinesecabbage(梅菜)Pickleddiceddaikon(菜脯)DriedandpreservedingredientTraditionaldishesAnumberofdisheshavebeenapartoftheCantonesecuisinecollectionsincetheearliestterritorialestablishmentsofGuangdongprovince.WhilemanyoftheseareonthemenusoftypicalCantoneserestaurants,somearemorecommonlyfoundamongChinesehomesduetotheirsimplicity.Home-madeCantonesedishesareusuallyservedwithplainwhiterice.Includes:

Chinesesteamedeggs(蒸水蛋)Congeewithcenturyegg(皮蛋粥)Cantonesefriedrice(炒飯)Sweetandsourpork(咕噜肉)(柱侯牛腩)TraditionaldishesStir-friedvegetableswithmeat(e.g.chicken,duck,pork,beef,orintestines)(青菜炒肉片)Steamedspareribs(paigwhut)withfermentedblackbeansandchilipepper(豉椒排骨)Steamedfroglegsonlotusleaf(荷葉蒸田雞)Stir-friedvegetableswithmeaSteamedgroundporkandsaltedduckeggmeatballs(鹹蛋蒸肉餅)Blanchedvegetableswithoystersauce(油菜)Stir-friedhairygourdwithdriedshrimpandcellophanenoodles(大姨妈嫁女)Stir-friedwaterconvolvuluswithshreddedchiliandfermentedtofu(椒絲腐乳通菜)SteamedgroundporkandsaltedDeepfrieddishes

/wiki/File:Zhaliang.jpgstreetfood.AstheyhavebeenextensivelydocumentedthroughoutColonialHongKongrecordsinthe19thto20thcentury,mostareconsideredessentialpartoftheCantonesediet,asafewaresynonymouslyassociatedwithCantonesebreakfastandlunch.Thoughthesearealsoexpectedtobepartofothercuisines.Includes:ChaLeung(炸兩)YauTiu(油條)Dace

fishballs(鯪魚球)Krupuk(蝦饼)Deep-friedmarinatedpigeon(燒乳鴿)DeepfrieddishesHunancuisineiswellknownforitshotspicyflavor,fresharoma（芳香，气味）anddeepcolor.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.Knownforitsliberaluseofchillipeppers,shallots（青葱）andgarlic（大蒜）,Xiangcuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtothebetterknownSichuancuisine,towhichitisoftencompared.Knownforitsdistinctivemálà(hotandnumbing)seasoningandothercomplexflavourcombinations,HunanCuisine,ontheotherhand,isoftenspicierbypurechili（红辣椒）content,containsalargervarietyoffreshingredients,tendstobeoilier,andissaidtobepurerandsimplerintaste.HunancuisineiswellknownfoAnotherfeatureofHunancuisineisthatthemenuchangeswiththeseasons.Inahotandhumidsummer,amealwillusuallystartwithcolddishesoraplatterholdingaselectionofcoldmeatswithchiliesforopeningtheporesandkeepingcoolinthesummer.Inwinter,apopularchoiceisthehotpot,thoughttoheatthebloodinthecoldmonths.Aspecialhotpotcalled(鸳鸯火锅)yuānyānghǔogūo)lover'shotpotisfamousforsplittingthepotintoaspicysideandamilderside.AnotherfeatureofHunancuisiRepresentativedishesDong’anchicken(东安鸡)Beerduck(啤酒鸭)SteamedfishheadsinchilisauceRepresentativedishesHotandpepperychickenSpareribs

steamed

inbamboo

Changsha-style

stinkytofu

（长沙臭豆腐）Hotandpepperychicken

hotandspicyfrogleglotusseedwithrockcandy腊味合蒸

hotandlotusseedwThat’sall!!!!Thankyou!!!!That’sall!!!!fourcuisines

fourcuisinesShandongcuisine

Shandongcuisinearelightlyflavouredandrichbutnotgreasy.Specialcareistakentomakethemfragrant,crispandtender.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.Itisthechiefofeightcuisines.ShandongcuisineShandongCharacteristics:Shallot(葱)andgarlic（蒜）areusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoup（清汤）featuresclearandfreshwhilecreamysoup（奶汤）looksthickandtastesstrong.Itisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Characteristics:Shallot(葱海米珍珠笋(孔府菜)原料﹕珍珠笋,水发海米糖醋黄河鲤鱼菜品特点：色泽深红，外脆里嫩，香味扑鼻，酸甜可口。

海米珍珠笋(孔府菜)糟溜鱼片，用牙片鱼制作，色洁白，鲜嫩，糟香润滑糟溜鱼片，用牙片鱼制作，色洁白，鲜嫩，糟香润滑奶汤蒲菜奶汤蒲菜

鲁菜，素有“北方代表菜”之称。春秋战国时，鲁地就以治馔著名，历经汉唐，成为“北菜”主角。宋代所谓“北食”，主要即指鲁菜。元明清是还是宫廷御膳支柱。现代御膳仍多有鲁菜特色。主要由济南和胶东地方菜组成。济南菜以爆、烧、炒、炸见长，菜品以清、鲜、脆、嫩著称，讲究清汤和奶汤的调剂。胶东菜擅长爆、炸、扒、蒸，口味以鲜为主，偏重清淡。其名菜有九转大肠、糖醋黄河鲤鱼、德州扒鸡、油焖鱼、清氽赤鳞鱼、煎白条鱼饼、韭青炒海肠子、福山烧小鸡、烤小雏鸡等。在山东下层百姓中，人们爱吃煎饼和玉米饼子，卷葱抹酱，或以蒜泥拌生菜，别有风味。山东大葱蘸酱的吃法后来也被上层社会和宫廷所接受。无论富贵贫贱之家，每饭必具葱蒜，具有典型的山东特色。

鲁菜，素有“北方代表菜”之称。春秋战国时Chinese-cuisine教学讲解课件FujianCuisineFujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.AsFujianpeopleemigrateoverseas,theircuisinebecomepopularinTaiwanandabroad.Generallyspeaking,Fujiandishesareslightlysweetandsour,andlesssalty.FujianCuisineFujiancuisinFuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour.煎糟鳗鱼Fuzhoudishes,quitepopula荔枝肉佛跳墙荔枝肉佛跳墙SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings.金门姜母鸭SouthFujiandishes,populari沙茶鸡丁苦螺汤沙茶鸡丁苦螺汤WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.

爆炒地猴WestFujiandishesaresal福建菜，选料精细，刀工严谨；讲究火候，注重调汤；喜用佐料，口味多变。福建菜显示了四大鲜明特征：一为刀工巧妙，寓趣于味，素有剞花如荔，切丝如发，片薄如纸的美誉；二为汤菜众多，变化无穷，素有“一汤十变”之说。如用牛肉、鸡肉、火腿制成三茸汤后，根据菜肴烹制的需要，再选择干贝、鱿鱼、红糟、京冬菜、梅干菜、龙井茶叶或夜来花香等辅料中的一种料汁，掺进三茸汤，使汤的味道起了变化，给人以汤醇、料香、味新之感。三为调味奇特，别是一方。闽菜的调味，偏于甜、酸、淡，这一特征的形成，与烹调原料多取自山珍海味有关。善用糖甜去腥膻；巧用醋酸甜可口；味清淡，则可保持原汁原味，并且以甜而不腻，酸而不峻，淡而不薄享有盛名。闽菜还善用红糟、虾油、沙茶、辣椒酱等调味，风格独特，别开生面。四为烹调细腻，雅致大方，以炒、蒸、煨技术最为突出。食用器皿别具一格，多采用小巧玲珑、古朴大方的大、中、小盖碗，愈加体现了雅结、轻便、秀丽的格局和风貌。福建菜，选料精细，刀工严谨；讲究火候，注重调汤Chinese-cuisine教学讲解课件ThereisaCantonese(广东)saying:"Anyanimalwhosebackfacesthesuncanbeeaten",andinNorthernChineseareassuchasBeijing,itissaid"TheCantonesewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,excepttheaeroplane,andeverythingthathaslegs,exceptthetable.".

Manycookingmethodsareused,steamingandstir-fryingbeingthemostfavouredduetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.Othertechniquesincludeshallowfrying,doubleboiling,braising(炖),anddeepfrying.ThereisaCantonese(广东)sayin

Clean,light,crispandfresh,Guangdongcuisineusuallyusesfowlandothermeattoproduceitsuniquedishes.Guangdongchefspaycloseattentiontotheartisticpresentationoftheirdishes.Chaozhoufood,onemajorbranchofGuangdongcuisine,issimilartoFujiancuisinebecauseChaozhouneighborsFujianProvince.Itstressesseafoodandmanydishesareservedinsoup;theflavorsarealwaysdeliciousandsweet.Guangdongcuisinehasbeenheavilyinfluencedbyforeigncookingcultures.

Clean,light,crispandfreshBlanchedkai-lan(芥兰)withoystersauce（蚝油）Elementsofcooking1.Saucesandcondiments

include:Hoisinsauce(海鮮醬)Oystersauce(蠔油)Plumsauce(蘇梅醬)Sweetandsoursauce(甜酸醬)Blackbeanpaste(蒜蓉豆豉醬)Shrimppaste

（虾醬)Redvinegar(浙醋)Blanchedkai-lan(芥兰)withoysDriedandpreservedingredients(配料)Includes:

Driedscallops(乾瑤柱)Fermentedtofu(腐乳,fuyu)Fermentedblackbeans(豆豉)Chinesesausage(腊肠)Preserve-saltedfish(咸鱼)Preserve-saltedduck(腊鸭)Preserve-saltedpork(腊肉)Saltedduckegg(咸蛋)Centuryegg(皮蛋)Driedcabbage(菜干)Suancai(酸菜)Driedsmallshrimp(虾米)Tofuskin(腐皮)Driedshrimp/hagon(usuallydeveined,shelled,andslicedinhalf)(虾干)PickledChinesecabbage(梅菜)Pickleddiceddaikon(菜脯)DriedandpreservedingredientTraditionaldishesAnumberofdisheshavebeenapartoftheCantonesecuisinecollectionsincetheearliestterritorialestablishmentsofGuangdongprovince.WhilemanyoftheseareonthemenusoftypicalCantoneserestaurants,somearemorecommonlyfoundamongChinesehomesduetotheirsimplicity.Home-madeCantonesedishesareusuallyservedwithplainwhiterice.Includes:

Chinesesteamedeggs(蒸水蛋)Congeewithcenturyegg(皮蛋粥)Cantonesefriedrice(炒飯)Sweetandsourpork(咕噜肉)(柱侯牛腩)TraditionaldishesStir-friedvegetableswithmeat(e.g.chicken,duck,pork,beef,orintestines)(青菜炒肉片)Steamedspareribs(paigwhut)withfermentedblackbeansandchilipepper(豉椒排骨)Steamedfroglegsonlotusleaf(荷葉蒸田雞)Stir-friedvegetableswithmeaSteamedgroundporkandsaltedduckeggmeatballs(鹹蛋蒸肉餅)Blanchedvegetableswithoystersauce(油菜)Stir-friedhairygourdwithdriedshrimpandcellophanenoodles(大姨妈嫁女)Stir-friedwaterconvolvuluswithshreddedchiliandfermentedtofu(椒絲腐乳通菜)SteamedgroundporkandsaltedDeepfrieddishes

/wiki/File:Zhaliang.jpgstreetfood.AstheyhavebeenextensivelydocumentedthroughoutColonialHongKongrecordsinthe19thto20thcentury,mostareconsideredessentialpartoftheCantonesediet,asafewaresynonymouslyassociatedwithCantonesebreakfastandlunch.Thoughthesearealsoexpectedtobepartofothercuisines.Includes:ChaLeung(炸兩)YauTiu(油條)Dace

fishballs(鯪魚球)Krupuk(蝦饼)Deep-friedmarinatedpigeon(燒乳鴿)DeepfrieddishesHunancuisineiswellknownforitshotspicyflavor,fresharoma（芳香，气味）anddeepcolor.Commoncookingtechniqu