粤菜-川菜-鲁菜英文版.pptxVIP

Shandong Cuisine: fresh and salty with a lot of seafood dishesChinese foodSichuan and Hunan cuisines:?hot spiceCantonese, Fujian, Zhejiang, Jiangsu: great seafood,?and generally sweet and?light flavorsCantonese Cuisinemost widely served style of Chinese cuisinewide variety of foodstuffspreserve the foods original flavorFlavors — Mild, Fresh, Natural, and Slightly Sweetlightly cooked fresh vegetables and meat, and sweet sauces Steamed Rice RollsBarbequed PorkWhite Cut ChickenCantonese Seafood SoupDim sumChuan CuisineSichuan province in southwestern China heavenly countryhot-spicy taste and the flavor of Sichuan pepper bold flavors particularly the pungency and spiciness resulting from liberal use of garlic and chili peppersTwice Cooked PorkMapo tofuSichuan Hotpot is typical Chuan cuisineKung pao chickenShandong (Lu) Cuisine — The Ancient Mother of the Northern Cuisine StylesFishy, Salty, Tender, Light and Crispydifferent seafood and vegetable dishesstyle of frying in high heatpreserve the cut, color, and tastelook beautiful, excellent cutting skillsdumplings wrapped with shrimp meat fried crap with sweet and sour sauce fishnine-coiled large intestinestir-fried scalloped pork kidneys Thank you! -HAOJUN CHEN