1、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
2、3000 years ago.Every Chinese dish,special cuisine,and local snack has its own characteristics.,Contents,Shandong Cuisine (鲁菜）,SichuanCuisine （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， Sh
3、andong 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 he
4、at（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
5、, 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
6、 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,Fujia
7、n 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 fry(煎), and baked（煨）.,Fujian isLocated in the southeast coast ，therefore, many kinds of ingredients are seafood dishes, uniq
8、ue flavor.,Fujian Cuisine,醉糟鸡,佛跳墙,荔枝肉,Jiangsu Cuisine,Jiangsu cuisine is made by Suzhou, Yangzhou, Nanjing, Zhenjiang, food .,Their cooking skills specializes in stew(炖）, braise (焖), roast（烧）, baked（煨）and fried （炒）.,When cooking，their materials are rigor（用料严谨), and they focus on color （注重色彩）and exqu
9、isite styling（讲究造型），besides four seasons are different（四季有别）.,Jiangsu Cuisine,清汤火方,松鼠桂鱼,鸭包鱼翅,Zhejiang Cuisine,Hangzhou, Ningbo, Shaoxing, Wenzhou dishes are made into it.,Its characteristics are clear（清）, fragrant（香）, crisp（脆）, tender（嫩）, cool（爽）and fresh（鲜）.,Cooking techniques specializes in stir-f
10、ry (炒), deep fry (炸), braised（烩）, slipped（溜）, steaming（蒸）, roasting（烧）.,Zhejiang Cuisine,东坡肉,叫花鸡,龙井虾仁,西湖醋鱼,Hunan Cuisine,The Xiangjiang River, Dongting Lake and Xiangxi coteau are represented,Its features are extensive materials（用料广泛）,heavy oil and tinted（油重色浓）, mostly pepper（辣椒）, smoked（熏） and pres
11、erved （腊）as raw materials, pay attention to taste fragrant（香）, fresh（鲜）, hot and sour（酸辣）, soft and tender（软嫩）.,Cooking methods are preserved （腊）, smoked（熏）, baked（煨）, steamed（蒸）, stewed（炖）, deep fry (炸), stir-fry (炒).,Hunan Cuisine,东安子鸡,冰糖湘莲,红煨鱼翅,腊味合蒸,汤泡肚,Anhui Cuisine,In the Yangtze River, Huaihe
12、River, the emblem of the region where three continents dish is composed of representatives.,It is known to cook wild delicacy（野味）and seafood.,Its cooking methods are good at roasting（烧）, braised(焖）and stewed（炖）.,Anhui Cuisine,符离集烧鸡,红烧果子狸,火腿炖鞭笋,火腿炖甲鱼,毛峰熏鲥鱼,Which do you like best?,The end. Thank you !,
