综英课Chinese Food.pptVIP

The Major Characteristics of Chinese Cuisine. Chinese cooking has a long history and is famous all over the world for its flavor and delightful colorings. It was the Chinese who invented the technique of making and using soy sauce,vinegar,wine,jams(果酱）,and spices（香料） during the Yin-Zhou Dynast,some 3000 years ago.Every Chinese dish,special cuisine,and local snack has its own characteristics. Contents Shandong Cuisine (鲁菜） Sichuan Cuisine （川菜） Guangdong Cuisine （粤菜） Fujian Cuisine （闽菜） Jiangsu Cuisine （苏菜） Zhejiang Cuisine （浙菜） Hunan Cuisine （湘菜） Anhui Cuisine（徽菜） Shandong Cuisine After Song， Shandong Cuisine has become North food representative. At Ming and Qing dynasties, Shandong Cuisine has become the main imperial palace of Beijing. Now Lu is both Jinan and Jiaodong cuisine evolved in place. Jinan cuisine specializes in Quick-fry over high heat (爆), Stewing over medium, then high heat（烧）, deep fry (炸) stir-fry (炒).Jiaodong cuisine is famous for cooking a variety of seafood, taste is fresh and light. Shandong Cuisine 汤爆双脆 油爆海螺 九转大肠 Sichuan Cuisine The two dishes of Chengdu, Sichuan, Chongqing, are a representative of Authentic Sichuan Cuisine Its characteristics are sour, sweet, hemp（麻）, spicy fragrance（辣香）, oil weight（重油·）, Sauvignon（味浓）, focusing seasoning（注重调味）. Cooking methods are good at baking（烤）, roasting（烧）, stir dry（干煸）, steamed（蒸）. Sichuan Cuisine 大煮干丝 怪味鸡块 黄焖鳝 麻婆豆腐 Guangdong Cuisine Guangdong Cuisine is based in Guangzhou, Chaozhou, Dongjiang dishes. Its cooking methods are shallow fry(煎), deep fry (炸), Precooking and then stewing (烩) , stew (炖), stir(煸）. Dishes are strong colors, and smooth but not greasy（油腻）. Especially good at cooking snake, raccoon（狸）, cats, dogs, monkeys, rats and other wild animals . Guangdong Cuisine 三蛇龙虎凤大会 盐焗鸡 五蛇羹 耗油牛肉 干煎大虾碌 Fujian Cuisine Fuzhou, Quanzhou, Xiamen and other dishes combined to develop into it. It has beautiful color and taste fresh . Cooking methods is speculation(炒）, slipped（溜）,shallow