中国八大菜系-鲁菜.pptVIP

中国八大菜系之一 组员：项齐 陈明园 Shandong Cuisine （鲁菜） Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. 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 九转大肠 Major characteristics of Shandong Cuisine: 鲜咸脆嫩 Shandong Cuisine is known for its excellent seafood dishes and delicious soup. A pure, strong and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. 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，软而闻名花色多样，善用葱姜 八大菜系之二 Sichuan Cuisine （川菜） Sichuan Cuisine, known often in the West as Szechuan 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. 四川菜系，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。 Famous dishes: Stir-fried Diced Chicken with Chilli and Peanuts, Stir-fried Bean Curd in Hot Sauce, Fish-flavored Shredded Pork, Rice Crusts and Sliced Pork, Stir-fried Sliced Beef, etc 代表菜肴的品种有“大煮干丝”、“宫保鸡丁” 、“鱼香肉丝”、“毛肚火锅”、“黄焖鳗”、“夫妻肺片”、“怪味鸡块”、“麻婆豆腐”等 If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. 八大菜系之三 Guangdong Cuisine （粤菜） 粤菜是以广州、潮州、东江三地的菜为代表而形成的。菜的原料较广，花色繁多，形态新颖，善于变化，讲究鲜、嫩、爽、滑，一般夏秋力求清淡，冬春偏重浓醇 Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters, Roast Piglet with Crisp Skin, Dongjia