Chinese food中华料理.pptVIP

Chinese food A bite of China Chinese Cuisines Eight regional cuisines Question * * * Raven 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 Chinese local dishes have their own typital characteristics,and it can be divided into eighet regional cuisines.The distinction of which is now widely accepted. Shandong cuisine Sichuan cuisine Huaiyang cuisine Zhejiang cuisine Anhui cuisine Guangdong cuisine Hunan cuisine Fujian cuisine Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Mapo beancurd Gongbao jiding Yuanyang Hotpot Shandong Cuisine Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandongs most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. Fried carp with sweet and sour sauce 糖醋鲤鱼 braised pork with preserved vegetable梅菜扣肉 birds nest in a clear soup清汤燕窝羹 Gangdong Cuisine Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly a