Culinary_delights_in_China新.pptVIP

Culinary delight in China Regional Chinese Cuisines It is widely acknowledged that from the Ming dynasties onwards, there are eight major schools of cuisine based on regional cooking. They came from Zhejiang, Shandong, Hunan, Sichuang, Jiangsu, Fujian, Anhui, and Guangdong provinces. 1) Zhejiang Cuisine Zhejiang Province adjoins the sea in the east. Zhejiang Cuisine is Made up of Hangzhou, Ningbo and Shaoxing cuisines. Characteristics： Freshness, tenderness, softness, smoothness. Dongpo Meat West Lake Vinegar Fish 2) Shandong Cuisine A combination of the cuisine of Jinan and Jiaodong. Characteristics： freshness, aroma and crispness. Oil stuffy prawns Fried carp with sweet and sour sauce Twisted Large ntestine Sea cucumber in cream soup with short rib 3）Hunan Cuisine Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. Characteristics： oil heavy lubricious strong sour and hot Braised dried pork with slices Dong Anzi chicken 4）Sicuhan Cuisine Flavour: Spicy and pungent ,emphisize the use of chili and peppercorns Mapo beancurd YuanYang hotpot The main characteristics of Jiangsu cuisine: 1) Distinguished for exquisite ingredients, freshness and aliveness. 2) High cutting techniques. 3) Have a good command of duration and degree of heating and cooking. 5）Jiangsu Cuisine Santao Duck Heads of lions(a kind of steamed large meatballs) 6）Fujian Cuisine Fujian cuisine, also called Min Cai for short, holds an important position in Chinas culinary art. Fujians economy and culture began flourishing after the Southern Song Dynasty. During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China. Flavour: sweet, sour, salty and savory Buddha Jumps over Wall ?Spare?Ribs?in?Wine?Sauce 7）Anhui Cuisin