chinesecuisine要点.ppt

▼Main ingredients：aquatics . ▼Carving techniques ▼Not-too-spicy, not-too-bland taste 蟹粉狮子头 Lion s head 金陵盐水鸭 Salty duck 凤尾虾 Pteris Shrimp 蜜汁火方Steamed ham in honey sauce ●Freshness, tenderness, softness. ●Not greasy. sweet and sour fish fillet 糖醋鱼 西湖醋鱼Steamed grass carp in vinegar gravy 东坡肉Dongpos braised pork 龙井虾仁Longjing shrimp 西湖莼菜汤West Lake soup Hunan cuisine ●Thick and pungent flavor ●consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. ●Chili, pepper and shallot are usually necessaries * Preserved Pork Fried Wit