Eight regional cuisines.pptVIP

Eight regional cuisines Eight regional cuisines 鲁菜：九转大肠 苏菜：糟扣肉 川菜：麻婆豆腐 粤菜：脆皮乳猪 湘菜：麻仁香酥鸭 徽菜：葫芦鸭子 浙菜：西湖醋鱼 闽菜：佛跳墙 山东菜系，由济南菜系和胶 东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fre