1、,作品名称：舌尖上的中国（饮食文化之八大菜系） 小组成员：胡云云 许玉,Eight regional cuisines,请在此处填写作品信息（此页非设计模板）,A bite of China,Eight regional cuisines,There are many schools in China cooking, one of the most influential and representative also recognized by the community are: Lu Chuan Yue min Su Zhe Xiang Hui cuisine, which is of
2、ten said that Chinas “eight cuisine“. Chinese cuisine cooking skills with charm, dishes and each has its own merits.中国菜肴在烹饪中有许多流派。其中最有影响和最具代表性的也为社会所公认的有：鲁 川 粤 闽 苏 浙 湘 徽等菜系，即被人们常说的“八大菜系”。中国八大菜系的烹饪技艺各具风韵，其菜肴之特色也各具千秋。,封面页 （设计好之后可以删掉这个文本框哦）,鲁 菜,Shandong cuisine, divided into Jinan cuisine, Jiaodong cuis
3、ine and Confucian dishes. Characteristics of fresh fragrance (芳香）flavor of pure. the mainland with salty and fresh, Modulation is very particular about the soup and cream soup, is good at using onion, there are ones own knack (熟练技术)in cooking seafood.,孔府菜Elegant and luxurious (豪华的)is the outstanding
4、 characteristic of dish of aperture(洞 孔） government office, Dynasties will receive the attention of the emperor（皇帝）, even in the royal court dish. The typical “band,“ where to “ginkgo“ etc典雅华贵是孔府菜的突出特点，历朝历代都会受到皇帝的重视，甚至入选宫廷御菜。典型的有“带子上朝”、“诗礼银杏”等。,Lotus tofu,Jade shrimp ring,Yi Pin tofu,苏菜,Jiangsu cuis
5、ine are composed of （由组成）Yangzhou cuisine Huaian cuisine Nanjing cuisine Su Xicai and Zhenjiang cuisine. Characteristics: extensive（ 广阔的）materials to the rivers and streams lake water and fresh, fine knife, good stew cooked soup, pay attention to keep the original flavor, refreshing.,苏锡菜 The dishes
6、on the other, very beautiful, brilliant colors, white sauce （酱汁）， stewed unique, both the red curve of bad taste, fresh scent（香味）; taste the sweet side, particularly in Wuxi. Thick but not greasy（油腻的）, and light but not thin, tender crisp without losing its flavor.其菜肴注重造型，讲究美观，色调绚丽，白汁清炖独具一格，兼有糟鲜红曲之味
7、，食有奇香；口味上偏甜，无锡尤甚。浓而不腻，淡而不薄，滑嫩爽脆不失其味,The squirrel mandarin fish,Deep-fried duck,Yangcheng Lake hairy crabs,Cantonese（广东的） cuisine by Cantonese cuisine, Chaozhou cuisine, Hakka dishes. There are 21 kinds of cooking methods, especially the steamed, baked（烘烤）, fried（油炸的）, stewed(煨), pot(煲）, pay attentio
8、n to the furnace（火炉）, make dishes and pay attention to color, smell, taste, shape. Taste with clear, fresh, tender, crisp（爽脆的）, and seasonal variations with the season,粤菜由广府菜、潮州菜、客家菜组成。烹调方法有21种之多，尤以蒸、炒、煎、焗、焖、炸、煲、炖、扣等见长，讲究火候，做出的菜肴注重色、香、味、形。口味上以清、鲜、嫩、爽为主，而且随季节时令的不同而变化，夏秋力求清淡，冬春偏重浓郁，,粤菜,潮州菜,Stewed shar
9、k s fin,潮州菜的最突出特点是以烹制海鲜见长；对海鲜的烹调选料考究，制作精细，达到新鲜美味，清而不淡，鲜而不腥，郁而不腻。潮州菜的另一特点就是菜肴富有田园风味；善于烹制以蔬果为原料的素菜。,The most prominent characteristic of Chaozhou cuisine is known for cooking seafood; seafood cooking exquisite（精致的） choice of materials, fine workmanship, achieve the delicious fresh, clear and not light
10、, fresh and notfishy.Another characteristic of Chaozhou cuisine is the cuisine rich pastoral flavor; good at cooking with vegetable and fruit as the raw material of the vegetable dish.,Lettuce lobster,护国菜,川菜,SichuanCuisine by ShangHebang XiaHebang and XiaoHebang.The use of starch, stir fried, dry an
11、d bubble, braised cooking method. “Taste“ is famous,and flavor more, abound change, with garlic, chili oil, spicy, spicy prominent(麻辣）. Refreshing and denseness (浓厚）.Sichuan style simple and fresh, with a strong local flavor.,分为以川西成都乐山为中心的上河帮，川南自贡为核心的小河帮，以及川东重庆为中心的下河帮 。善用小炒、干煸、干烧和泡、烩等烹调法。以“味”闻名，味型较多
12、，富于变化，以鱼香、红油、怪味、麻辣较为突出。口味清鲜醇浓并重，川菜的风格朴实而又清新，具有浓厚的乡土气息。,上河帮（蓉派）其特点是小吃，亲民为主，比较清淡，传统菜品较多。蓉派川菜讲求用料精细准确，严格以传统经典菜谱为准，其味温和，绵香悠长,通常颇具典故。 It features snacks, people are oriented, dish are more light and traditional . Chengdu Sichuan emphasizes （强调）the materials are fine accurate,take traditional dishes as th
13、e main menu , the flavor is mild and soft , significance is very hoariness.,夫妻肺片,twice-cooked pork.,盐烧白,Zhejiang cuisine mainly Hangzhou, Ningbo, Shaoxing, Wenzhou four schools, each with strong local characteristics. Exquisite material variety and season to season（季节变化）, raw materials are tender an
14、d crisp ,the use of seafood, fruit and vegetable products are all with the seasonal variation, the poultry（家禽）and livestock are local specialties.All of these show that the Zhejiang cuisine materials exquisite are green,浙菜主要有杭州、宁波、绍兴、温州四个流派所组成，各自带有浓厚的地方特色。用料讲究品种和季节时令，以充分体现原料质地的柔嫩与爽脆，所用海鲜、果蔬之品，无不以时令为
15、上，所用家禽、畜类，均以特产为多，充分体现了浙菜选料讲究鲜活、用料讲究的特点。,浙菜,杭州菜,杭州菜以爆 炒 烩 炸为主，工艺精细，清新爽脆，淡雅典丽，品种多样，是浙菜的主流。Hangzhou food with explosive cooked fried, fine craft, fresh and crisp, elegant and magnificent, species diversity, is the mainstream market.,“west lake vinegar fish,龙井虾仁,Braised bamboo shoot,徽菜,The Huaihe River
16、and Huizhou cuisine consists of three division. Anhui cuisine cooking techniques, including a knife, the furnace and the operation technique, is the fine tradition of always cuisine, good at burning, stewing, smoked, steamed, different dishes with different fire control technology, which is the basi
17、c means of cuisine can form a crisp, tender, sweet, fresh and unique style,徽菜由沿江 沿淮和徽州三个菜系组成。徽菜的烹饪技法，包括刀工、火候和操作技术，是徽菜历来的优良传统，擅长烧、炖、熏、蒸，不同菜肴使用不同的控火技术，这也是徽菜能形成酥、嫩、香、鲜独特风格的基本手段。,闽菜,Fujian cuisine from Fujian and Fujian in three schools. Fujian cuisine is known to cooking table delicacies from land and
18、sea, based on color flavor taste, good the refreshing, and alcohol, meat flavor, not greasy style. The materials are fine, knife rigorous; pay attention to the furnace, emphasis on soup; happy seasoning, taste and changeable is unique.,闽菜由福建 闽西 和闽南三个流派组成。闽菜以烹制山珍海味而著称，在色香味形俱佳的基础上，其清鲜、和醇、荤香、不腻的风格特色见长。
19、选料精细，刀工严谨；讲究火候，注重调汤；喜用佐料，口味多变也是独特之处。,沿淮菜,其风味特色是：质朴 酥脆 咸鲜 爽口 在烹饪上长与烧炸馏灯技法。善用辣椒配色作料。,Its flavor is: simple crisp salty taste in cooking and burning fried boiling light technique. Use of chili color seasonings,焦炸羊肉香炸琵琶虾老蚌怀珠,闽西菜,闽西菜有“福州菜飘香四海，食文化千古流传”之称。选料精细，刀工严谨，讲究火候，注重调汤，喜用作料，口味多变。 ,Fuzhou cuisine, “Fu
20、jian dish fragrance Sihai food culture for thousands of years,“ said. The materials are fine, knife rigorous, pay attention to the furnace, emphasis on soup, like to use the seasoning, taste and changeable. ,Litchi flesh,锅边糊,佛跳墙,湘菜,Hunan cuisine from Xiangjiang, Dongting Lake and Xiangxi three local
21、 flavor. Xiangxi cuisine is adept at sweet and sour, the township has a rich flavor. Has always attached great importance to match each other raw material, taste.,湘菜由湘江，洞庭湖和湘西三种地方风味组成。 湘西菜擅长香酸辣，具有浓郁的山乡风味。历来重视原料互相搭配，滋味互相渗透。,湘江流域,它制作精细，用料广泛，口味多变，品种繁多，常用辣椒，讲究菜肴的内涵，讲究实惠。,It produced fine, extensive materials, taste and changeable, a variety of exquisite dishes, commonly used pepper, connotation, pay attention to benefits.,剁椒鱼头,口味虾,酸辣狗肉,结束页 （设计好之后可以删掉这个文本框哦）,
