中国四大菜系 文演讲.pptVIP

* Directed by Christina., Wonton Noodles White cut chicken/white chopped chicken? Char siu Fried toufu with shrimp Mapo Toufu Kung Pao Chicken Sichuan hotpot Dan Dan noodles The meat tastes quite soft but would not separate from the bone when picked up. Other characteristics includes the strict selection of ingredients according to the seasons, emphasis on the matching colour and shape of each dish and emphasis on using soup to improve flavour. 一般认为苏菜内部分为四大派系： 金陵菜（又称京苏菜），来于南京，制作精细，口味平和。善用蔬菜，以“金陵三草”(菊花涝，构杞头，马兰头)和“早春四野”(芥菜，马兰头，芦篙，野蒜)驰名。 淮扬菜，来于扬州，淮安和镇江，讲究选料和刀工，口味清淡，擅长制汤。 苏锡菜，来于苏州，无锡和常州，常用酒糟调味