英语淮扬菜简介.pptVIP

Huaiyang cuisine is also called Jiangsu cuisine. It is one of Chinese four major cuisines. It mainly includes Huaiyang Cuisine, Yangzhou Cuisine, Nanjing Cuisine, and Zhenjiang Cuisine. It was orginated from the Pre-Qin Period (221-206BC) It was getting prevailling during the Ming (1368-1644) and Qing (1644-1911) Dynasties A couple thousands years ago, the people there are good at cooking and cutting fish .  fresh vegatables sea food meat Methods Dongpo pork It is called Dongpo because it is said to be created by the poet Su Dongpo of the Northern Song Dynasty. Dongpo Pork is good in color, smell and taste. Squirrel Shaped Mandarin Fish(松鼠桂鱼) Fresh Salty Traditional 6 双皮刀鱼 Double Skin Knifefish Boneless To prevent the high blood pressure 6 清蒸鲥鱼 Steamed Shad With Squirrel Shaped Mandarin Fish、Steamed Shad，the three called JiangNan three tastes. 7 Braised Meat With Flowers Wine 百花酒焖肉 Pork, Zhenjiang famous food Over 1400 years history The wine won a prize in 1908 Sweet Boiled Salted Duck Duck Chips One thousand years ago, duck dish was famous in Nanjing. Salted Preserved Duck Nanjing Style Dried Salty Duck? 南京干咸鸭 9 水晶肴蹄 Crystal Pork Heals Zhenjiang famous food 10 Dongpo Pork * * * * Huaiyang Cuisine Content History Characteristics Notable Dishes It became famous during the Song (960-1279) and Tang (618-907) Dynasties In Southern Song Dynasty, Jiangsu cuisine and Zhejiang cuisine were the most famous among Southern cuisine. Characteristics Raw materials of Jiangsu dishes are fresh . The carving techniques are delicate, especially the melon carving well-known. more attractive more appetizing（开胃的） easier to eat. It is difficult to decorate colorfull。 It takes time and concentration to carve artistically。 Main Materials Other carefully selected Tealeaf Bamboo Shoot(竹笋) Mushroom（蘑菇） ?Pear Date（红枣） Cooking Skills: