Chinese cuisine(中餐)概要1.pptVIP

Chinese cuisine The introduction of Chinese cuisine Cuisine and culture Various seasonings and tastes Cooking materials Cooking methods Cooking styles Cuisine and culture From china’s earliest days ,food has been an integral part of the cultural . For example, the food is health and a symbol of good things such as luck and prosperity. There is a truth in the saying ‘‘For people, food is heaven.’’ Various seasonings and tastes  Seasonings and tastes for a dish is very important, not only determines a dish, also affect the food color and fragrance. For example: Seasonings : sauce, lobster sauce, pepper, gourmet power, vinegar and so on Tastes: sour, hot, bitter, salty, spicy and hot, sweet and sour, fish-flavored and so on . Cooking materials The selection of cooking materials is so broad that almost all of the edible things on the earth can be cooked into china. Before cooking, most food materials are cut into small edible shapes. For example: slices, threads, blocks, grains. Cooking methods Frying Boiling Stewing Braising Steaming Crisping Baking Simmering Cooking styles Sichuan cuisine Shandong cuisine Guangdong cuisine Huaiyang cuisine (Jiangsu cuisine) Shandong cuisine Character: Shandong cuisine include many well-known seafood dishes. The dishes are usually fresh, tasty, but not greasy. For example: Beijing roast duck Yellow river carp in sweet and sour sauce Stewed sea cucumber Confucius family dishes Sichuan cuisine Character: Sichuan cuisine dishes spicy. Sichuan cuisine boasted a various of flavors and different methods of cooking. For example: Pockmarked woman’s bean curd Twice cooked pock slice Dry-fried shark fin Fish-flavored pork shred Guangdong cuisine Character: The Guangdong cuisine are very rich. The Guangdong cuisine dishes are fresh, tender, and lightly seasoned. For example: Dragon and tiger locked in battle Roast snack with ch