1、,传承,传统,传神,传播,2014,Chinese Cuisine,History,忍,顾,Spring and Autumn Period differences between the flavors of food in the North and the South appeared,Tang and Song Dynasties the northern cooking and southern cooking formed systems respectively,the Early Qing Dynasty Guangdong,Sichuan, Shandong and Jian
2、gsu cuisines were the four important Chinese cuisines,the late Qing Dynasty Zhejiang,Fujian, Hunan and Anhui cuisines formed.,Eight Major Chinese Cuisines,鲁,苏,粤,川,浙,闽,湘,徽,Anhui HuiCantonese YueFujian MinHunan XiangJiangsu SuShandong LuSzechwan ChuanZhejiang Zhe,请输入您要的文字,“,Salty Light-colored sauces
3、Technique of slicing Seafood Imperial dishes of the Ming and Qing dynastiesThe typical dishes: braised abalone(鲍鱼,bln）, braised trepang（海参,bln）, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken.,Lu（Shandong） Cuisine,鲁菜,“,Chuan (Szechwan) Cuisine,川菜,“,Originated from the southwestern China Pu
4、ngency and spiciness A wide range of ingredients The number of dishes has surpassed 5000,Consists of the styles of Yangzhou, Nanjing, Suzhou Carefully selected ingredients Artistic shape and bright colorThe typical dishes: Farewell My Concubine（霸王别姬） sweet and sour mandarin fish（松鼠桂鱼）,Su（Jiangsu） Cu
5、isine,苏菜,“,Yue (Guangdong, Cantonese) Cuisine,粤菜,“,Took shape in Ming and Qing Dynasty Limitless range of ingredients Borrowed culinary essence of northern ChinaWestern-style food Soup Dim Sum,Chinese cuisine,Min,Eastern Fujian （闽东风味）,Southern Fujian （闽南风味）,长汀县,Western Fujian （闽西风味）,Central Fujian （
6、闽中风味）,Northern Fujian （闽北风味）,Pu Xian （莆仙风味）,闽菜,Eastern Fujian,闽东风味,Fine slicing techniques,Various soups,Peculiar seasoning,Exquisite cooking,Southern Fujian,闽南风味,Umami taste (海鲜）,Vegetable dishes of southern putuo temple （南普陀寺）,Western Fujian,闽西风味,Hakka cuisine (客家菜）,Tuber vegetable (薯芋类）,Potherb（野
7、菜类）,Beans and melons (瓜豆类）,Staple （饭食类）,Northern Fujian,闽北风味,Central Fujian,闽中风味,Unique flavor Wide range of cooking Exquisite Economical,Pu Xian,莆仙风味,Zhe cuisine （浙菜）,Hang zhou style Shao xing style Ning bo style,Xiang cuisine（湘菜）,Features of Xiang cuisine,Common cooking techniques,Xiang cuisine（湘菜）,Flavor dry hot（干辣）,Smoked and cured goods (熏制的）,Menu changes with the seasons,Xiang cuisine（湘菜）,Stewing,Frying,Pot-roasting,Braising,Smoking,Xiang cuisine（湘菜）,Hui cuisine,徽菜,Use of wild herb,Cooking techniques,Classification,Hui cuisine,徽菜,谢谢,
