中华饮食文化发展史2教材课程.pptVIP

Chinese Dietary Culture;4;The Bazhen of Zhou dynasty ; The appearance of Bazhen in the Zhou dynasty marks the culmination of cooking as an important art, showing the Zhou s consummate skill and science of food.;;3.Roasted pig 4.Roasted lamb ;5.Dao Zhen (捣珍) 6.Pickled;The four major cuisines ; The four major cuisines; In the south, there was a wealth of ingredients which provided superior material conditions for the development of cooking technology all the year round. Due to the fusion of folk customs and eating habits of many peoples, the prototype of Jiangsu dishes gradually formed . We must say salted duck when speaking of Jiangsu dishes. Salt duck of Nanjing has more than 2500 years of history. ; In the Qin Dynasty, The west of China was called” The land of abundance”, According to the local climate, customs and the traditional diet, the predecessor of Sichuan Cuisine which has a profound impact produced. Sichuan cuisine is famous for its spicy .We can find restaurant managed Sichuan dishes nearly everwhere. A classic dish of Sichuan is boiled fish.Boiled fish is loved by most people. ; In the late period of Qin Dynasty, Guangzhou had become the political, economic and cultural center of South of the Five Ridges. Originated from the development of the local dishes, Guangzhou cuisine gradually formed. Chinese restaurants in foreign regions mainly cook Guangzhou cuisine.So many people think Guangdong cuisine is the representative of Chinese food ;Eating in the Han and Tang Dynasties ;Eating in the Han and Tang Dynasties; At the same time, the Western method of cooking was also introduced into the Central Plains, such as cheese, Hu Bing, Hu Geng In addition,Zhang Qian also spreaded peach,apricot,pear, ginger,tea and other products and food culture to the Western Regions. ;Zhang Qian introduced grape from the Western Regions and made it into wine. People explored grap