八大菜系ChineseEightCuisines描述.pptVIP

Chinese Eight Cuisines 中国八大菜系 Because different cooking methods,different places have different dishes!Tycipal are Chinese Eight Cuisines! Chinese Eight Cuisines:Fujian cuisine, Shandong cuisine, Sichuan, Guangdong, Jiangsu cuisine, Zhejiang cuisine, Hunan, Anhui cuisine. 闽菜 鲁菜 川菜 粤菜 苏菜 浙菜 徽菜 湘菜 Now let’s have a quick look about Chinese Eight Cuisines 东坡肉 浙菜 火锅 川 白斩鸡 粤 剁椒鱼头 湘 姜母鸭 徽 醉排骨 闽 文思豆腐 苏 狮子头 苏 鲁菜 Lu cuisine Lu cuisine,is also called The Shandong cuisine, composed of three flavors ,from the Qilu, Liaoning, Confucian. It’s the largest palace cuisine. The Confucian style is the leader Cuisine, Shandong cuisine ,and other generation has importantinfluence, most people think Shandong cuisine is NO.1 cuisine of the eight. 鲁菜即山东菜系，由齐鲁、胶辽、孔府三种风味组成。是宫廷最大菜系。以孔府风味为龙头。山东菜系对其他菜系的产生有重要的影响，因此大多数人认为鲁菜为八大菜系之首。 Taste characteristics: fragrance, fresh, pure taste, heavy soup and Naitang 口味特点是：清香，鲜嫩，味纯，重清汤和奶汤 鲁菜 八仙过海闹罗汉 鲁 清蒸加吉鱼 鲁 蟹黄鱼翅 鲁 糖醋黄河鲤鱼 鲁 锅塌菠菜 鲁 蟹黄鱼翅 鲁 糖醋黄河鲤鱼 鲁 蟹黄鱼翅 鲁 糖醋黄河鲤鱼 鲁 Chuan cuisine, also call Sichuan cuisine. And Chengdu, Chongqing dishes are representative. It’s consistent flavor throughout Sichuan cuisine. Populared mainly in Southwest China and Hubei Province in China, most areas are Sichuan restaurant. Sichuan is Chinas most distinctive cuisine, is the largest folk cuisine, and therefore with a view of Sichuan cuisine is the first in eight 川菜即四川菜系。以成都、重庆菜为代表。四川菜系各地风味比较统一。主要流行于西南地区和湖北地区，在中国大部分地区都有川菜馆。川菜是中国最有特色的菜系，也是民间最大菜系，因此也有观点认为川菜是八大菜系之首。 Taste characteristics: type of diverse taste, chili, pepper, pepper, bean paste, etc. are the main condiments, various ratios, based out of the spicy, sour, pepper hemp, sesame, garlic, mustard, oil, sweet and sour , Garlic, odor and other flavor type, all solid Chunnong 主要特点在于味型多样。辣椒、胡椒、花椒、豆瓣酱等是主要调味品，不同的配比，化出了麻辣、酸辣、椒麻、麻酱、蒜泥、芥末、红油、糖醋、鱼香、怪味等各种味型，无不厚实醇浓 川菜 Chuan cuisine 担担面 川菜 Chuan cuisine 夫妻肺片 回锅肉 火锅 Hot Pot 麻婆豆腐 辣子鸡丁 水煮牛肉 鱼香肉丝 Su cuisine 苏菜 Su cuisine,call Jiangsu cuisin