英文版中国美食的介绍.ppt

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‘s tail（凤凰尾虾） THANK YOU FOR YOUR WATCHING 知识回顾Knowledge Review CHINESE FOOD By Group 506 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 divided into eight regional cuisines, the distinction of which is now widely accepted.characteristics, Chinese food can be 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, sha-die, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients natural flavors. Steamed Sea Bass (清蒸石斑鱼） Roasted Piglet(烤乳猪) Shark Fin Soup （鱼翅汤） Shandong Cuisine Consisting of Jinan cuisine， Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong.