中国美食(英文版PPT).ppt

红烧果子狸 (Paguma?larvata) 火腿炖甲鱼(Braised?turtle?with ham?) 符离集烧鸡(Fuli Rosted Chicken)  (黄山红烧石歧项鸽)Huangshan Braised Pigeon 蜜汁红芋(?Red Taro in Honey) Hunan Cuisine Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation. Hot Chicken（辣子鸡） 冰糖湘莲(Lotus Seedpod with Crystal Sugar ) 腊味合蒸(?Steamed Multiple Preserved Hams) Dongan Chicken（东安鸡） Fujian Cuisine Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their pickled taste. Buddha Jumping Over the Wall（佛跳墙） Snow Chicken（雪鸡） Phoenix- tailed Prawns（凤尾虾） 醉糟鸡(Drunken chicken) 太极明虾球(Tai Chi Ming Shrimp) THANK YOU FOR YOUR WATCHING 知识回顾Knowledge Review * CHINESE FOOD Chinese Cuisines China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because Chinas local dishes have their own typical characteristics, Chinese food can be divided into eight regional cuisines, the distinction of which is now widely accepted. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Eight Regional Cuisines Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine Zhejiang Cuisine Anhui Cuisine Hunan Cuisine Fujian Cuisine Guangdong Cuisine Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, saute