A-Bite-of-China-PPT格式课件下载.ppt

A-Bite-of-China-PPT格式课件下载.ppt

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ABiteofChina,Yolanda&@#@Karen,AGENDA,IntroductionofChinasEightMajorCuisinesABiteofMyHometownNorthFujianCuisineQingdaoCuisineDifferentFoodforDifferentFeastivals,EightMajorCuisines,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.TheyareShandongCuisine,GuangdongCuisine,SichuanCuisine,HunanCuisine,JiangsuCuisine,ZhejiangCuisine,FujianCuisine,andAnhuiCuisine.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.,ShandongCuisine鲁菜,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.,FriedCarpwithSweetandSourSauce红烧鲤鱼,RoastDuck,Oneofthemost-welcomedChinesedishesabroad,Deep-friedPorkHock锅烧肘子,AnhuiCuisine徽菜,AnhuiCuisinechefshavemorestressonthetemperatureincookingandaregoodatbraisingandstewing.PeopleinAnhuiprefertoaddhamasseasoningandsugartoenrichthefreshness.Starchandoilareheavilyused.Manyofthedishesareslow-roastedovercharcoal.,GrapeFish,BraisedTurtlewithHam火腿炖甲鱼,JiangsuCuisine苏菜,JiangsuCuisine,alsocalledHuaiyangCuisine.（淮扬菜）Seafoodsasthemainingredients,itstressesthefreshnessofmaterials.Jiangsucuisinefeaturesfinecutting,slicingskills,andcookingduration.Chiliisseldomused.TheflavorofHuaiyangCuisineislight,fresh,andsweet.,Double-skinRibbonfish双皮刀鱼,SteamedShad清蒸鲥鱼,Squirrel-shapedMandarinFish松鼠鳜鱼,LionsHead（LargeMeatball）,SilverBudShreddedChicken银芽鸡丝,SichuanCuisine川菜,SichuanCuisineisoftenknownasSzechuanCuisine.Sichuancuisineischaracterizedbyitsspicyandpungentflavor.SichuancuisineemphasizesontheuseofchilipepperandSzechuanpepperthatleavesaslightnumbingeffectonthetongue.,YuanYang（Mandarinduck）Hotpot鸳鸯火锅,Halfspicyandhalfclear.,KungPaoChicken宫保鸡丁（Sautedchickencubeswithchilliandpeanuts）,Oneofthemost-welcomedChinesedishesabroad,MapoTofu,Oneofthemost-welcomedChinesedishesabroad,Fuqifeipian夫妻肺片SlicedBeefandOxTongueinChilliSauce,BoiledFish水煮活鱼,Twicecookedpork回锅肉,HunanCuisine湘菜,Hunancuisineisknownforbeingdryhot（干辣）orpurelyhot,asopposedtoSichuancuisine,andtendstobeoilier.Hunancuisinepreferusingsmokedandcuredfoodsinitsdishes.,ChrysanthemumSquid菊花鱿鱼,SlicedHair-thinBeefOmasum发丝牛百叶,DonganChicken东安子鸡,SmokyFlavoursSteamedTogether腊味合蒸,ZhejiangCuisine浙菜,ZhejiangCuisineisnotgreasy,andwinsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.Zhejiangcuisineconsistsofatleastthreestyles,eachoriginatingfromacityintheprovince:

@#@Hangzhou,NingboandShaoxing.Ningbocuisineisregardedrathersalty.,AbouthalfthedishesonaHangzhoumenucontainbambooshoots.,DongpoPork,Friedporkbelly（五花肉）stewedinsoysauceandwine.,WestLakeFishinVinegar西湖醋鱼,LongjingPrawn龙井虾仁,Guangdong/CantoneseCuisine粤菜,CantonesecuisineisthemostwidelyavailableChineseregionalcuisineabroad.Guangdongcuisinemainlyconsistsofthreesub-cuisinesfromGuangzhou,ChaozhouandDongjiang.Alargevarietyofingredients.Guangdongchefsalsopaymuchattentiontotheartisticpresentationofdishes.,Themajorcookingmethodsaresteamingandstir-fryingsoCantonesefoodtasteslight,crisp,andsweet.,CantoneseChowMein,Oneofthemost-welcomedChinesedishesabroad,WhiteBoiledShrimp白灼虾,WhiteCutChicken（WhiteChoppedChicken）白斩鸡,FujianCuisine闽菜,Fujiancuisineisknowntobelightbutflavourful,soft,andtender,withparticularemphasisonumamitaste.（鲜味）Ithasfourdistinctivefeaturesfinecuttingtechniques,alternativesoups,uniqueseasonings,andexquisitecooking.Strongemphasisisputonthemakingofbrothandsoups.Themostdistinctfeatureispickledtaste.（卤味）,BuddhaJumpsOvertheWall,Alegendisthatafterthedishiscookedthearomalingers,andupondetectingthesmell,aBuddhistmonkforgothisvowtobeavegetarianandleaptoverawalltotastethedish.,BuddhaJumpsOvertheWall,Itcontainsover30ingredients,includingsharksfin,abalone,seaslug,driedscallops,duck,chickenbreast,pigstrotters,mushrooms,pigeoneggsandotheringredients.,BirdsNestwithChickenShreds鸡丝燕窝,ChoppedMeatwithFishLips肉米鱼唇,OysterOmelette蚵仔煎、海蛎煎,Omelettewithoysterfilling,StuffedFishBalls,Fishballsfilledwithmeat,DishesofPickled各式卤味,Pot-stewedfowl,meat,etc.servedcold,DishesofPickled各式卤味,Pot-stewedfowl,meat,etc.servedcold,SweetandSourLychee-shapedPork荔枝肉,DrunkenRibs醉排骨,Porkribsmarinatedinwine,CompositionofFujiancuisine,EasternFujiancuisineSouthernFujiancuisineWesternFujiancuisineNorthernFujiancuisineCentralFujiancuisinePutiancuisine,NorthernFujianCuisine,EightDiagramsFeast八卦宴,THEGIFTOFNATURE,WuyiMoutainsstea:

@#@Wuyirocktea（武夷岩茶）DaHongPaotea（大红袍）,Dr