chinese food课件.pptVIP

Classification China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines, which are famous, such as Beijing Cuisine and Shanghai Cuisine. Distribution of Traditional Four Schools of Chinese Cuisine Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. Shandong Cuisine xie huang yu chi dezhou paji Su Cai Derived from the native cooking styles of the Jiangsu region in China. In general, Jiangsu cuisines texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes so soft but would not separate from the bone when being picked up. Other characters includes the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Although sometimes simply called Yang cuisine, named after its major style, the Huaiyang cuisine, Jiangsu cuisine actually consists of several styles. PICTUERS jiao hua zi ji yan shui ya   Yue Cai Guangdong (Yue) or Cantonese cuisine (Yue Cai) comes from Guangdong Province in Southern China, specifically from Guangzhou (Canton). Of all the varieties of Chinese cui