中国的菜系.pptVIP

Eight Great Cuisines： Sichuan Cuisine (Chuan Cai) Representative dishes： Shandong Cuisine (Lu Cai) Representative dishes Cantonese Cuisine (Yue Cai) Representative dishes ZHEJIANG CUISINE (Zhe Cai) Comprising local cuisines of Hangzhou, Ningbo and Shaoxing Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Representative dishes CTGU Chinese Cuisine Culture Jiang Yu 201060201004 Sichuan (川) Shandong（鲁） Cantonese（粤） Hunan（湘） Jiangsu（苏） Zhejiang（浙） Fujian（闽） Anhui（徽） It has 2000 years of history but gained popularity all over China after 1980’s Learn from other cuisines and cook in its own style. Characterized in hot and numbing taste because using a lot of peppercorns and spices. Now it is one of the fastest growing cuisines in the world. Representative dishes： Twice cooked pork 回锅肉 Fuqi Feipian 夫妻肺片 Kung Pao chicken 宫保鸡丁 Mapo dofu 麻婆豆腐 One of the oldest cuisines in China, with a history of 2,500 years. Shandong food tastes a little salty but very fresh, especially famous for the seafood. Lu cai has great influence in north China and has become the representative of North China cuisines Famous dishes： Baochao yaohua 爆炒腰花 Jiuqu dachang 九转大肠 Basi digua 拔丝地瓜 Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, ginger and coriander leaves are main spices. Representative dishes： Roasted suckling pig烧乳猪 Sweet and sour pork咕噜肉 Skillful use of a kitche