中国四大菜系英文介绍分析.pptVIP

;Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (四大菜系). .;Soup of Typha latifolia(奶汤蒲菜） Braised pork with preserved vegetable in soya sauce （梅菜扣肉）; ;;Chicken cubes with peanuts 宫保鸡丁 Fish-Flavored Shredded Pork 鱼香肉丝 Pockmarked bean curd 麻婆豆腐 ;Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. ;pork in sweet and sour sauce 咕佬肉 golden roasted suckling pig 烧乳猪 Fricassee three kinds of snakes and cat 三蛇龙虎凤大会 ;1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. ;Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes ;Famous dishes;Thanks