中国八大菜系英文介绍.pptVIP

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Cantonese food is perhaps the most widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing（煸）, deep-frying（深炸）, braising, stewing （炖）and steaming（蒸）. Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique （瓜雕）is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. ? Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness （鲜柔滑香）of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three. Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. Huizhou Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams and sugar candy will be added to improve taste. New words prolific [英] [pr??l?f?k] [美] [pr??l?f?k] adj. （艺术家、作家等）多产的；众多的