JiangSuCuisine苏菜介绍英文版.ppt

JiangSu Cuisine Part1:History Part2:Features Part3:Types Part4:Famous dishes Jiangsu cuisine,one of Chinese eight cuisines,referred as Su cuisine.Because the Zhejiang cuisine and Jiangsu cuisine are similar,they are gennerally called Jiangsu cuisine. Mainly including JinLing cuisine, HuaiYang cuisine, Su Xi cuisine and XuHai cuisine. Features: stingent election materials,production of fine,medium bodied,four distinct seasons.In the cooking technology at stewed,fried,fossa,burning,and pay attention to adjust the soup,keep the original flavor,refreshing,wide adaptability,strong but not greasy,thin rather thin,crisp sodden off the bone,tender and crisp. 特点：选材严谨，制作精良，口味适中，四季分明。在烹调技术上擅长烧、焖、烩、窝、炒，又重视调汤，保持原汁原味，风味清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆。 Types: Xuhai flavor, Wuxi flavor, Jinling flavor, Huaiyang flavor , Sourthern flavor. Cuisine Description Nanjing Its dishes emphasize an even taste and matching colour, with dishes incorporating river fish/shrimps and duck. Suzhou Emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine. Wuxi Its proximity to Lake Tai means it is notable for wide variety of freshwater produce, such as the Three Whites - white bait (simplified Chinese: 银鱼; traditional Chinese: 銀魚; pinyin:yín yú), white fish (simplified Chinese: 白鱼; traditional Chinese: 白魚; pinyin: bái yú) and white shrimp (simplified Chinese: 白虾; traditional Chinese: 白蝦; pinyin: bái xiā). Representative dishes Xuzhou’s Farewell to My Concubine,ground chicken pot;Wuxi beauties feast;great cook Gansi Yangzhou,three ducks;Jinling salted duck;Changshu Beggar Chicken;Suzhou braised lion head,squirrel mandarin fish;High-ditch foot bundle， crab meat lion’s head;Zhenjiang Cured meat,etc. 徐州的霸王别姬，地锅鸡；无锡西施宴；扬州的大煮干丝，三套鸭；金陵盐水鸭，常熟叫化鸡，苏州红烧狮子头，松鼠鳜鱼，高沟捆蹄，蟹粉狮子头，镇江肴肉等。 The begger’s chicken Crab meat’s lion head Salted duck Zhenjiang Cured meat High-ditch foot bundle 原料： 鸡半只、 （正宗多是整鸡一只，人少饭量也少，半只都没消化完） 葱、姜、蒜、酱油、料酒、糖、盐