旅游英语：中国菜(英文)创新.pptVIP

Chinese Cuisine中国菜系 Beautiful patrons 美丽食客  Sichuan Cuisine (川菜) Shandong Cuisine (鲁菜) Guangdong Cuisine （粤菜） Jiangsu Cuisine （ 淮扬菜） Zhejiang Cuisine （浙江菜） Hunan Cuisine (湘菜) Anhui Cuisine( 徽菜) Min cuisines （闽菜） Sichuan Cuisine (川菜) Of the eight major schools of China‘s culinary（烹饪） art, Sichuan cuisine is perhaps the most popular. In fact, Sichuan cuisine boasts 拥有 a variety of flavors 味道 and different methods of cooking, featuring the taste of hot 辣 , sweet, sour, salty, or tongue-numbing 麻 . Sichuan has high humidity（湿度） and many rainy or overcast days（阴天）. Hot pepper helps reduce internal dampness内湿 , so it was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The region‘s warm, humid climate also ne’cessitates sophisticated food-preservation techniques精良的食物保存技术 which include picking,酸洗，酸浸） salting, drying and smoking. Sichuan dishes consist of Chengdu, Chongqing and vegetarian dishes(素菜). Masterly used cooking techniques are sauteing煎 , stir-frying 炒 without stewing蒸，煮 , dry-braising红烧, Pao (soaking浸泡 in water) and Hui (frying 煎then braising焖/烩 with corn flour sauce玉米粉). Sichuan cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors,鱼香 pepper powder boiled in oil,麻辣 strange flavor怪味 and sticky-hot. ?? 最负盛名的菜肴 干烧岩鲤、干烧桂鱼、鱼香肉丝、怪味鸡、宫保鸡丁、粉蒸牛肉、麻婆豆腐、毛肚火锅、干煸牛肉丝、夫妻肺片、灯影牛肉、担担面、赖汤圆、龙抄手 Shandong(鲁) Cuisine Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shangdong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds,家畜家禽 seafood and vegetables. The masterly cooking techniques include Bao 爆(quick frying), Liu熘(quick frying with corn flour), Pa (stewing)炖 , roasting,烘烤 boiling, using sugar to make fruit, crystallizing 结晶with honey 。 Condiments 佐料such as sauce paste,酱 fistulous onion大葱 and garlic（大蒜） are fr