Unit6ChineseCuisine创新.ppt

Unit 6 Chinese Cuisine Local Cuisine Chinese cooking has a long history and is famous all over the world for its rich flavor and delightful colorings. It was the Chinese who invented the technique of making and using soy sauce, vinegar, wine, jams, and spices during the Yin-Zhou period, some 3,000 years ago. Every Chinese local dish, special cuisine, and local snack has its own characteristics. Here are some of the most famous dishes. Cantonese Dishes Cantonese dishes, composed of Cantonese, Chaozhou and Dongjiang cuisine, are famous for their fresh materials and great tenderness. The main ingredients of the dishes are characteristically fresh water fish, seafood, birds, etc., and the major condiments used are oyster sauce, fermented soy bean sauce, fish sauce, lard, sugar and vinegar. Hunan Dishes Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Late area and Western Hunan mountain area. Typical dishes are Dong’an Fledgling Chicken, Hot-Spiced and Peppered Fledgling Chicken, Steamed Pickled Meat, Lotus Seed with Rock Candy and Mutton Soup with Tortoise. Sichuan Dishes Sichuan dishes are one of the four most famous dishes in China, and are enjoyed with great popularity all over the country because of their distinct and various flavors. Some of the most famous flavors are derived from fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot. The raw materials of a Sichuan dish are always wild edible herbs, and the meat of domestic animals and birds. The techniques used in cooking are sauting, stir-frying without stewing, dry braising, PAO (soaking in water) and Hui (frying and then braising with corn flour sauce). Famous Sichuan dishes are Fried Diced Chicken with Chili Sauce, Zhang Tea Duck, MapoTofu, and Cabbage in Boiling Water. Shandong Dishes The Shandong Cuisine is famous for its wide selection of materials, cooking methods, and seafood. The raw materials used are mainly domestic animals and birds, seafood and vege