1、CHINESE FOOD,By Group 506,Chinese Cuisines,China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because Chinas local dishes have their own typical divided into eight regional cuis
2、ines, the distinction of which is now widely accepted.characteristics, Chinese food can be,Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.,Eight Regional Cuisines,Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang CuisineZhejiang
3、 Cuisine Anhui CuisineHunan Cuisine Fujian Cuisine,Guangdong Cuisine,Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sha-die, deep-frying, br
4、aising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients natural flavors.,Steamed Sea Bass (清蒸石斑鱼）,Roasted Piglet(烤乳猪),Shark Fin Soup （鱼翅汤）,Shandong Cuisine,Consisting of Jinan cuisine， Shandong cuisine, clean, pure and not greasy, is characterized
5、by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong.,红烧肘子 （ pork leg brai
6、sed in brown sauce ）,Yellow River Carp in Sweet and Sour Sauce （糖酥黄河鲤鱼）,糖醋软熘黄河鲤鱼),九转大肠,Sichuan Cuisine,Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exci
7、ting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques.,宫爆鸡丁,Kung Pao Chicken,Mapo Tofu（麻婆豆腐）,Huaiyang Cuis
8、ine,Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses their freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techni
9、ques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.,Stewed Crab with Clear Soup (红烧蟹清汤),Long-boiled and Dry-shredded Meat(鸡汤煮干丝),Duck Triplet(三套鸭）,Crystal Meat（水晶肉）,Zhejiang Cuisine,Comprisin
10、g local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with their mellow fragrance. Hangzhou Cuisine is the most famous one of the there.,Sour West Lake Fish（西湖醋鱼）,Long jing Shelled
11、Shrimp （龙井虾仁）,Beggars Chicken （叫花鸡）,东坡肉,Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.,Huangshan Braised Pigeon (黄山红烧石歧项鸽),Hunan Cuisin
12、e,Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.,Hot Chicken（辣子鸡）,Dongan Chicken（东安鸡）,Fujian Cuisine,Combining Fuzhou Cuisine
13、, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their “pickled taste.“,Buddha Jumping Over the Wall（佛跳墙）,Snow Chicken（雪鸡）,Phoenixs tail（凤凰尾虾）,THANK YOU FOR YOUR WATCHING,
