舌尖上的中国英文介绍八大菜.ppt

Sour West Lake Fish（西湖醋鱼） Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness. 红烧果子狸 Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation. 冰糖湘莲 Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their pickled taste. * A bite of China The ways of cooking Boil 煮 Stew 炖 Braise 烧 pan-fry 煎 stir-fry/salute 炒 quick-fry 爆 deep-fry 炸 Roast 烤 Steam 蒸 Chinese cuisines China covers a large territory and has many nationalities ; hence there is a wide variety of Chinese foods, each with quite different ,but fantastic and mouthwatering flavors. Because Chinas local dishes have their own typical characteristics ,Chinese food can be divided into eight regional, cuisines , the distinction of which is now widely accepted. Eight regional cuisines Guangdong cuisine Shandong cuisine Sichuan cuisine Huauyang cuisine Zhejiang cuisine Anhui cuisine Hunan cuisine Fujian cuisine 菜系 口味 鲁菜 咸、鲜 川菜 麻辣 苏菜 甜、黄酒味 粤菜 原汁原味、鲜、清淡 闽菜 咸甜（南部）、香辣（北部） 浙菜 鲜、荤油味、黄酒味、甜 湘菜 辣、腊 徽菜 酱香味浓 tasting clean, light , crisp and fresh ,Guangdong cuisine ,familiar to westerners ,usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting , stirfrying,sauteing , deep-frying braising Stewwing and steaming .Steaming and stir-frying are most frequently use to preserve the ingredients natural flavors Steamed Sea Bass roastsd piglet Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, prod