A_Bite_of_China_舌尖上的中国.pptVIP

AGENDA Introduction of Chinas Eight Major Cuisines A Bite of My Hometown North Fujian Cuisine Qingdao Cuisine Different Food for Different Feastivals Eight Major Cuisines Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. They are Shandong Cuisine, Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine, and Anhui Cuisine. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Shandong Cuisine鲁菜 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 Shangdong dishes tastes pungent usually. Fried Carp with Sweet and Sour Sauce红烧鲤鱼 Roast Duck Deep-fried Pork Hock锅烧肘子 Anhui Cuisine徽菜 Anhui Cuisine chefs have more stress on the temperature in cooking and are good at braising and stewing. People in Anhui prefer to add ham as seasoning and sugar to enrich the freshness. Starch and oil are heavily used. Many of the dishes are slow-roasted over charcoal. Grape Fish Braised Turtle with Ham火腿炖甲鱼 Jiangsu Cuisine苏菜 Jiangsu Cuisine, also called Huaiyang Cuisine.（淮扬菜） Seafoods as the main ingredients, it stresses the freshness of materials. Jiangsu cuisine features fine cutting, slicing skills, and cooking duration. Chili is seldom used. The flavor of Huaiyang Cuisine is light, fresh, and sweet. Double-skin Ribbonfish双皮刀鱼 Steamed Shad清蒸鲥鱼 Squirrel-shaped Mandarin Fish松鼠鳜鱼 Lions Head (Large Meatball) Silver Bud Shredded Chicken银芽鸡丝 Sichuan Cuisine川菜 Sichuan Cuisine is often known as Szechuan Cuisine. Sichuan cuisine is characterized by its spicy and pungent flavor. Sichuan cuisine emphasizes on the use of chili pepper and Szechuan pepper that leaves a slight numbing effect on the tongue. Yuan Yang (Mandarin duck) Hotpot 鸳鸯火锅 Kung Pao Chicken宫保鸡丁（Sauted chicken cubes with chilli and pean