中国饮食文化内涵The Lofty Position of Food in Chinese Life.ppt

A Survey of Chinese Society and Culture The Lofty Position of Food in Chinese Life Introduction Ⅰ. The origin of Chinese Cuisine Ⅱ. The performance of Chinese Cuisine Ⅲ. The future of Chinese Cuisine China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Chinese food can be roughly divided into eight regional cuisines : Shandong Cuisine 山东菜系 Sichuan Cuisine 四川菜系 Cantonese Cuisine 广东菜系 Fujian Cuisine 福建菜系 Jiangsu Cuisine 江苏菜系 Zhejiang Cuisine 浙江菜系 Hunan cuisine 湖南菜系 Anhui Cuisine 安徽菜系 Ⅰ.Eight Culinary(烹饪) Traditions of China Shandong is the birthplace of many famous ancient scholars such as Confucius and Mencius. And much of Shandong cuisines history is as old as Confucius himself, making it the oldest existing major cuisine in China. 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 Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong 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. ★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. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It c