1、CHINESE EIGHT CUISINE,Page 1,苏菜 江苏省,粤菜 广东省,川菜 四川省,鲁菜 山东省,八大菜系,湘菜 湖南省,闽菜 福建省,浙菜 浙江省,徽菜 安徽省,一、八大菜系,中国八大菜系,与菜系形成 相关的因素,悠久 历史,Chinese Eight Regional Cuisines 中国八大菜系 Chinese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own
2、 distinctiveness can be roughly divided into eight regional cuisines,苏菜,Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses seafood as its main ingredient inri:dint and is known for carving k:vi techniques and a light, fresh and sweet flavor. 苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其做工精美和口味清淡、香甜而出名。,闽菜,Fujian Cuisi
3、ne: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors. 闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。,.,浙菜,Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and m
4、ellow melufragrance freirns. 浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。,湘菜,Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili tili, pepper pep and shallot lt, and a pungent pndnt flavor. 湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而
5、闻名。,徽菜,Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising breizi, and stewing stju:i. Hams are used to improve taste and sugar candy for freshness. 皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。,Shandong Cuisine (Lu Cai),One of the oldest cuisines in China, with a history of 2,500 years.
6、 Originates from Confucius family banquette, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines,Shandong Cuisine (Lu Cai),Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravy Traditi
7、onal luxury royal banquette,鲁菜,Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, aromarum, and crispness. 鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口,九转大肠,鲜橙汁排骨,芙蓉干贝,Sichuan Cuisine (Chun Ci),2000 years of history but gained popularity all over China afte
8、r 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its own style.,Sichuan Cuisine (Chun Ci),Beef and fish are most popular Now making more and more seafood due t
9、o the influence of Cantonese food Most famous one is “hot and spicy crab”,川菜,宫保鸡丁,糖醋排骨,Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著名的中国菜系之一。,Cantonese Cuisine (Yu Ci 粤菜),Long ago, Guangdong has been the farthest end of Chin
10、a 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 overseas serve mainly Cantonese food.,Cantonese
11、Cuisine (Yu Ci 粤菜),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 primary ingredients. Garlic, chives, ginger and coriander leaves are main spices.,粤菜,Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh. 粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。,Baybay！,
