hubei关于湖北名菜的介绍.pptVIP

Hubei cuisine 色-- color 香-- flavor 味– taste 形– shape 意-- meaning Feature of cooking 选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor Hubei cuisine is Wuhan, Jingzhou and Huangzhou composed of three kinds of local dishes. Its approach to steam, simmer, fry, roast, fry the main, most Zhinong, thicken thick, Kou Zhong, pure flavor, with simple folk characteristics.Compared to Cantonese and Hubei dishes taste a little too much weight, compared with its neighbors Hunan, and the latter not spicy, not to Sichuans Ma. A little salty, a little spicy ... ... everything just rightOverall, the emphasis on spicy dishes Hubei, Sichuan and Hunan dishes were similar, but not so spicy Sichuan and Hunan, it is generally tourists can still afford. Which cuisine ？ Which cuisine ？ Which cuisine ？ Which cuisine ？ Which cuisine ？ 十大面食之首：武汉热干面 Wuhan premature dry noodles (eating breakfast) and snacks of choice, dry noodles is different from the cold noodles, but also different from the noodle soup, noodles cooked in advance, mix oil Airing eat again when placed in boiling water on hot, add spices, finished surface Road, chewiness, yellow and oily, delicious fragrance, seductive appetite. 其他的特色小吃 三鲜豆皮-three delicacies wrapped in tofu skin： San Xian Doupi is translated as Three Delicacies Tofu Skin - a layer of sticky rice studded with small pieces of three different savoury flavoured foods, pan-fried between two sheets of tofu skin or doupi, the skin from the surface of boiled soy milk (also known by its Japanese name, yuba). People regard food as their prime want民以食为天 eat no rice but is of the finest quality, nor meat but is finely minced ------Confucius 食不厌精，烩不厌细 * * 菜有五品 Lotus root pork ribs soup steamed pork with fice flower steamed Wuchang fish Huang Bei santian braised prawns *