chinese eight cuisines.pptVIP

1 Zhejiang Cuisine 浙菜 Made up of Hangzhou, Ningbo and Shaoxing cuisines. 由杭州、宁波菜和绍兴菜组成。 Characteristics： Freshness, tenderness, softness, smoothness. 2 Shandong Cuisine 鲁菜 A combination of the cuisine of Jinan and Jiaodong. 由济南和胶东两部分地方风味组成。 Characteristics： freshness, aroma（芳香） and crispness 酥脆）. 3）Hunan Cuisine 湘菜 Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. 包括湘江流域、洞庭湖区和湘西山区的菜肴。 Characteristics： oil heavy lubricious strong sour and hot 4）Sichuan Cuisine川菜 Flavour:Spicy and pungent ,emphisize the use of chili and peppercorns 5）JiangsuCuisine苏菜 the carving techniques are delicate, its melon carving technique is especially well known. 6）FujianCuisine闽菜 Flavour:sweet, sour, salty and savory 香辣的 7）Anhui Cuisine徽菜 It comprises the specialties of South Anhui, Yanjiang and Huai Bei. 徽菜的传统品种多达千种以上，其风味包含皖南、沿江、沿淮三种地方菜肴的特色。 Generally the food here is slightly spicy ,Salty, fresh, crisp, and fresh, with little sugar . 8）Cantonese Cuisine粤菜 The features :fresh, tender, refreshing, smooth and strong flavored Cantonese cuisine is distinctive for being clean but not ordinary, fresh but not common, crisp and tender but not crude, as well as being oily but not greasy 清而不淡，鲜而不俗，脆嫩不生，油而不腻 boiled prawns crispy barbecued suckling pig Steamed chicken served with spring onion and ginger sauce activity West lake vinegar fish 西湖醋鱼 Mushrooms chestnut香菇板栗 shandong Cuisine sichuan Cuisine Thanks for viewing * * * * * Chinese food ---Eight Main Regional Cuisines Dong po pork 东坡肘子 West lake vinegar fish 西湖醋鱼 Oil stuffy prawns 油焖大虾 Fried carp with sweet and sour sauce 糖醋鲤鱼 Braised dried pork with slices 板栗红烧肉 Dong Anzi chicken 东安子鸡 Mapo beancurd麻婆豆腐 Chicken Feet with Pickled Peppers 泡椒鸡脚 YuanYang hotpot 鸳鸯火锅 Monk Jumps over Wall 佛跳墙 ?Spare?Ribs?in?Wine?Sauce醉排骨 Ham stewed turtle火腿炖甲鱼 Mushrooms chestnut香菇板栗 Zhejiang cuisine barbecued suckling pig Cantonese Cuisine Anhui Cuisine Oil stuffy prawns 油焖大虾 Monk Jumps over Wall 佛跳墙