1、traditionnal chinese cuisine,What a good,Chinese food can be roughly divided into eight regional cuisines ：,Anhui,Jiangsu,Fujian,Guangdong,Sichuan,Shandong,Zhejiang,Hunan,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouth
2、watering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai
3、Cuisine. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。,Eight regional cuisines in china,Various Chinese Dishes,徽菜 Anhui Cuisine,Sichuan Cuisine,Sichuan cuisine is famous for its hot and spicy dishes. The climate in Sichuan and Chongqin i
4、s very humid allthrough the year, then people there like to keep the damp out by eating heavily spiced food. Hot chilli, wild pepper and ginger are the ever-present ingredients .chilli 辣椒粉spiced含香料的pepper 胡椒粉ginger 姜,Sichuan Cuisine,Sichuan Cuisine,Sichuan Cuisine,粤菜Cantonese food (广东菜系),Long ago, G
5、uangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overse
6、as serve mainly Cantonese food.,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 prima
7、ry ingredients. Garlic, chives, ginger and coriander leaves are main spices.,粤菜,Guangdong Cuisine,Guangdong Cuisine,Shandong Cuisine,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and ten
8、derness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and st
9、ir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.,Shandong Cuisine,Shandong Cuisine,Su Cuisine From Jiangsu Province and Shanghai. Ingredients are supposed to be as fresh as possible in this cuisine. Because of the delicate life style around this region, peo
10、ple would like to process ingredients in a exquisite way. Thus the servings are always little smaller but much more refined.Sweet is the main flavor of Su Cuisine, and food are always cooked thoroughly into very soft, which can utterly digest the sweet and delicious sauce.,Exquisite 精致的,Su Cuisine,S
11、u Cuisine,Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain 安徽厨师注重于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。,Smoked Chicken with Tea (茶叶熏鸡),玉兔海参 Braised Sea Cucu
12、mbers,蜜汁红芋 Red Tato in Honey,Anhui Cuisine,Fujian Cuisine,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their “pickled taste“.
13、 福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。,Fujian Cuisine,Fujian Cuisine,Zhejiang Cuisine,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 fragranc
14、e. Hangzhou Cuisine is the most famous one among the three. 浙江菜系由杭州菜，宁波菜，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。,zhengjiang special Cuisine西湖莼菜汤 “West Lake”Water Shield Soup 凤梨蟹柳 Pear and Crab Sticks 雪菜黄鱼 Braised Yellow Fish with Potherb Mustard 西湖醋鱼 Xihu Sour Fish 三丝敲鱼 Fried Fish with Three Slic
15、es 酸甜咕噜肉 Sweet and Sour Pork 青椒茄子 Fresh Chilli and Eggplant 鱼片蒸蛋 Stewed Egg with Fish Slice 油吃麻辣茭白 Spicy Hot Cane Shoot 葡萄干焖鸡块 Stewed Chicken Cutlets with Dry Grapes 番茄焖明虾 Stewed Shrimps with Tomato 玉米色拉 Corn Salad 鱼香茄子 Fish Flavored Eggplant 薯条手卷 Potato Strip Roll,Zhejiang Cuisine,Zhejiang Cuisine,
16、Hunan cuisine,Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. 湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣椒，青辣椒和青葱在这一菜系中的必备品。,子龙脱袍 Braised Eel,洞庭金龟 Dongting Gold Tortoise,金鱼戏莲 Gold Fish Playing Lotus,玉麟香腰 Seven-Level Towe,Members:孙金花陈艳秋杨娟宣蕊陈倩 胡雅囡,Thank you,for your listening!,
