Chinese Food1.pptVIP

Chinese Food -----A Bite Of China Characteristic of Chinese food Feature of cooking 1.选材——Ingredients 2.刀工——Cutting Technique 3.火候——Heat Control 4.调味——Flavor National Dish of Five Items 色—Color 香—Flavor 味—Taste 形—Shape 意—Meaning ThanksBy:Guo Liu. Zeng Qiyan. Luo Man. Zhang Qiao LOGO LOGO Four Basic Cuisine Introduction of Diet cultural circle Eight Cuisine Shandong Cuisine (鲁菜) Huaiyang Cuisine (淮扬菜) Sichuan Cuisine (川菜) Guangdong Cuisine（粤菜） Zhejiang Cuisine (浙菜) Anhui Cuisine (徽菜) Hunan Cuisine (湘菜) Fujian Cuisine (闽菜) Anhui cuisine Wuwei Xun Ya (smoked duck, Wuwei style) 无为熏鸭 Yun Wu Rou(mist pork) 云雾肉 Cantonese (Yue) cuisine Chi You Ji ( Soy sauce chicken) 豉油鸡 Gu Lu Rou(sweetandsourpork) 咕噜肉 Fujian cuisine 福建菜 Fo Tiao Qiang（Buddha jumps over the wall）佛跳墙 Bao Xin Yu Wan(Filled Fish Balls)包心魚丸 Hong Cao Ji (Red yeast rice chicken ) 紅糟鸡 Dan Cao xiang Luo pian (whelk cooked with wine lees)淡糟香螺片 Hunan cuisine湖南菜 Dongan Ji(Dongan style chicken)东安鸡 Hongjiang Ya （Hongjiang style duck）洪江鸭 Changsha Chou Dou Fu (Changsha-style stinky tofu)长沙臭豆腐 Mao Jia Hong Shao Rou(Maos braised pork) 毛家红烧肉 Jiangsu cuisine江苏菜 Hong Shao Shi Zi Tou(Lion-Head Stewed Pork Ball in Brown Sauce)红烧狮子头 Nanjing Yan Shui Ya(Nanjing salted dried duck)南京盐水鸭 Shui Jing Yao Rou(crystal meatpork heals in a bright, brown sauce)水晶肴肉 Yangzhou Chao Fan(Yangzhou steamed Jerky strips dried tofu, chicken, ham and pea leaves)扬州炒饭 Shandong cuisine 山东菜 Cong Bao Yang Rou(Onions Saute Mutton)葱爆羊肉 Zha Li Huang（Fried Oyster）炸蛎黄 Dezhou Pa Ji(Dezhou style chicken)德州扒鸡 Shandong Jian Bing(Shandong style Pan-fried cake )山东煎饼 Szechuan cuisine四川菜 Hui Guo Rou(Twice Cooked Pork)回锅肉  La Zi Ji Ding(Pepper Chicken )辣子鸡丁 Chongqing Huo Guo(Chongqing style Hot pot)重庆火锅 Dan Dan Mian(Dan Dan noodles)担担面 Zhejiang cuisine浙江菜 Dong Po Rou(Dongpuo Pork)东坡肉 Long Jing Xia Ren(Longjing Shrimp )龙井虾仁 Xi Hu Chun Cai Tang(West