第二组 英语创新.pptVIP

Fujian And Guangdong Cuisine Group Members: 文 程 吴佳乐 温慧安 韦登宜 王中莹 闽菜 The history of fujian cuisine Fujian cuisine, also called Min Cai for short, holds an important position in Chinas culinary art. Fujians economy and culture began flourishing after the Southern Song Dynasty During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China. The characteristics of Fujian cuisine Ingredients of seafood and mountain delicacies Fine slicing techniques Various soup and broth Exquisite culinary art （烹饪原料以海鲜和山珍为主） （刀工巧妙，一切服从于味） （汤菜考究，变化无穷） （烹调细腻，特别注意调味） Buddha-jumping-over-the-wall The Fo Tiao Qiang or Buddha jumps over the wall is the most popular food in Fujian. It contains more than 30 ingredients, including sea slug, sharks fin, abalone, chicken breast, duck, pigs trotters, dried scallop,mushroom, Igeon egg and other unique ngredients. Its said that after the dish is cooked, the air is heavy with a strong fragrance. 粤菜 Cantonese cuisine is one of the eight great traditions of Chinese cuisine .With its own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food. Brief Introduction 粤菜是中国八大菜系之一。根据自身的气候和习俗,广东形成一个完整的系统的烹调技艺和独特的烹饪特点,广州是美味食物的天堂。 Origin and development Cantonese originated in Han dynasty ---粤菜起源于汉朝 Cooking skill matured in Song dynasty andTang dynasty as Canton has been a trading port. ---由于广州是当时的一个贸易港口，粤菜的烹调技艺在宋朝和唐朝成熟。 Due to the Ming and Qing thriving economies, the Cantonese had a great promotion. ---由于明清繁荣的经济，粤菜得到很大的推广。 Guangfu Cuisine 广府菜 (Most influential and popular) Chaozhou Cuisine 潮州菜 (Close to Minnan cuisine ,extremely popular in the west) Dongjiang Cuisine 东江菜/客家菜 (Hakka culture) Cantonese cuisines three main branches Interestingly, the Cantonese wi