中国八大菜系_中英对照修订版.ppt

No.8 Hunan Cuisine Fire baked fish火焙鱼 Oil heavy Piquancy[pik?nsi] 辛辣 Spring?chicken?with?cayenne [ke?en] pepper 辣子鸡丁 bouilli [bu?j?] 红烧肉 Chop bell pepper fish head 剁椒鱼头 End thank you ！ · Page ? * Page ? * Page ? * Page ? * 一、Types 二、Factors of forming 三、Specific introductions No. 1 Sichuan Cuisines No. 2 Guangdong Cuisines No. 3 Shandong Cuisines No. 4 Jiangsu Cuisines No. 5 Zhejiang Cuisines No. 6 Fujian cuisines No. 7 Anhui Cuisines No. 8 Hunan Cuisines 苏菜 江苏省 粤菜 广东省 川菜 四川省 鲁菜 山东省 八大菜系 湘菜 湖南省 闽菜 福建省 浙菜 浙江省 徽菜 安徽省 Types: 气候 条件 烹饪 特色 自然 地理 饮食 习惯 资源 资产 与菜系形成 相关的因素 悠久 历史 Factors of forming Chinese Eight Regional Cuisines: Chinese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines No. 1 Sichuan Cuisine Spicy Be particular about :color, fragrance, taste, shape. Flavor 风味 : spicy， hot ，salty， sweet ，sour bitter ， fragrant Creation method : fry gentlely , dry-frying小煎小炒、干烧干煸见长 Chicken cubes with peanuts Pockmarked grandma’s bean curd [k??d] Pork shreds with fishy flavour Translucent beef slices灯影牛肉 No. 2 Guangdong Cuisine [kw?zin] Pay attention to quality and taste, taste is light makes every effort to clear , bright, and beautiful. birds, beasts, insects and fish are included . Guangzhou wenchang chicken Roasted sucking pig Huangpu scrambled eggs黄埔炒蛋 Tastily cow pill King snake with bamboo slices笋片烧蛇 No. 3 Shandong Cuisine Faint scent 清香 crisp and tender脆嫩 Heavy taste 味厚 Skilled in soup. Haiti pearl bamboo shoots海地珍珠笋 Dezhou grilled chicken Bird’s nest in a clear soup?清汤燕窝羹 Quick-boiled clam油爆大蛤 No. 4 Jiangsu Cuisine Thus boiled crab flour清炖蟹粉狮子头 Notice to maintain authentic Design and color are fine. thick fragrant gravy yet not oily 油而不腻 Farewell my concubine[k??kj?ba?n] Watermelon chicken Yangcheng lake crab 阳澄湖大闸蟹 No. 5 Zhe