中国四大菜系(英语版).ppt

Chinese Four CuisinesSome facts… •Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. •Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (四大菜系). SHANDONG CUISINE (LǓ CÀI)Shandong Cuisine (Lu Cai)One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius’ family banquet, 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Traditional luxury royal banquetFamous dishesDezhou grilled chicken 炙鸡（德州扒鸡）Lotus flower and shrimp 青辣椒镶虾Scallion flavoured sea cucumbers 葱烧海参SICHUAN CUISINE (CHUĀN CÀI 川菜川菜)Sichuan Cuisine (Chuān Cài)2000 years of history but gained popularity all over China after 1980’s 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 (Chuān Cài)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is “hot and spicy crab”Famous dishesChicken cubes with peanuts 宫保鸡丁Fish-Flavored Shredded Pork 鱼香肉丝Pockmarked bean curd 麻婆豆腐CANTONESE CUISINE (YUÈ CÀI 粤菜粤菜)Cantonese Cuisine (Yuè Cài 粤菜)Long ago, Guangdong 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 overseas serve mainly Cantonese food. Cantonese Cuisine (Yuè Cài 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. Famous dishespork in sweet and sour sauce 咕佬肉golden roasted suckling pig 烧乳猪Fricassee three kinds of snakes and cat 三蛇龙虎凤大会HUAIYANG CUISINE (HUÁIYÁNG CÀI淮扬菜淮扬菜) Huaiyang Cuisine (Huáiyáng Cài淮扬菜) 1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Huaiyang Cuisine (Huáiyáng Cài淮扬菜) Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.Cutting of the material is the key factor for a good dishPork, fresh water fish, and other aquatic creatures serve as the meat base to most dishesFamous dishesSantao Duck 三套鸭squirrel-shaped mandarin fish 松鼠鳜鱼。