1、,课堂报告,食检五 第八组,制作：王莉,中国美食,traditional Chinese cuisine,China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 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,Chinese food can be roughly divided into eight regional cuisines ：
2、 中国饮食可以大致分为八大地方菜系 ：,Shandong Cuisine 山东菜系,Sichuan Cuisine 四川菜系,Cantonese food 广东菜系,Fujian Cuisine 福建菜系,Jiangsu Cuisine 江苏菜系,ZheJiang Cuisine 浙江菜系,Hunan cuisine 湖南菜系,Anhui Cuisine 安徽菜系,Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuis
3、ines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on arom
4、a, freshness, crispness and tenderness. 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-
5、frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。,Sichuan Cuisine, known often in the West as Szechuan
6、Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fe
7、rmented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川
8、菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和prickly ash，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。,Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensa
9、tion in the mouth. 红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。,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
10、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,滿漢全席,满汉全席原是清代宫廷中举办宴会时满人和汉人合做的一种全席。满汉全席上菜一般起码一百零八种（南菜54道和北菜54道），分三天吃完。满汉全席菜式有咸有甜，有荤有素，取材广泛，用料精细，山珍海味无所不包。,廷臣宴 丽人献茗：狮峰龙井 乾果四品：蜂蜜花生、怪味腰果、核桃粘、苹果软糖 蜜饯四品：蜜饯银杏、蜜饯樱桃、蜜饯瓜条、蜜饯金枣 饽饽四品：翠玉豆糕、栗子糕、双色豆糕、豆沙卷 酱菜四品：甜酱萝葡、五香熟芥、 甜酸乳瓜、甜合锦 前菜七品：喜鹊登梅、蝴蝶暇卷、姜汁鱼片、五香仔鸽、 糖醋荷藕、泡绿菜花、 辣白菜卷 膳汤一
11、品：一品官燕 御菜五品：砂锅煨鹿筋、鸡丝银耳、 桂花鱼条、八宝兔丁、 玉笋蕨菜 饽饽二品：慈禧小窝头、 金丝烧麦 御菜五品：罗汉大虾、串炸鲜贝、 葱爆牛柳、蚝油仔鸡、 鲜蘑菜心 饽饽二品：喇嘛糕 、杏仁豆腐 山珍刺五加清炸鹌鹑、红烧赤贝 饽饽二品：绒鸡待哺、豆沙苹果 御菜三品：白扒鱼唇、红烧鱼骨、 葱烧鲨鱼皮 烧烤二品：片皮乳猪、维族烤羊肉、 随上薄饼、葱段 甜酱 膳粥一品：慧仁米粥 水果一品：应时水果拼盘一品 告别香茗：珠兰大方,石头版的：满汉全席,北京烤鸭 roast Beijing duck辣子鸡丁 saute diced chicken with hot peppers 宫爆鸡丁 sa
12、ute diced chicken with peanuts 红烧鲤鱼 braised common carp 茄汁虾仁 saute fish slices with bamboo shoots涮羊肉 instant boiled sliced mutton 糖醋里脊 pork fillets with sweet&sour sauce,1.各式刺身拼Sashimi Platter 2.锅贴Pot Sticker 3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot) 4.鸡沙律Chicken Salad 5.酥炸大虾Fried Prawns 6.酥炸生豪Fried Oysters 7.酥炸鲜鱿Fried Squid,开饭啦。,湖,南,剁椒鱼头和过桥豆腐,苏仙夫子肉,香水鱼,四川美食,水煮鱼、火锅、 酸辣粉,面食、,担担面和肥肠面,接下来是各种小吃。,粽子,饺子,汤圆,馄炖,锅贴,蟹黄包,新疆囊,四川糯米滋粑,陕西凉皮,陕北小吃、洋芋檫,麦烧、南瓜瓶,吉林打糕,乌镇。田螺,台湾米血糕,北方的饽饽、也叫花糕、花馍,河南的绣球馓子,天津名吃,牛肉面,桂林小吃。荔浦芋扣肉,丽江、黄豆面,扬州炒饭,台湾。鱿鱼羹,单县羊肉汤,云南小吃,糖葫芦,画糖、吹糖,end.谢谢,
