中国饮食文化Chinese food culture.doc

中国饮食文化Chinese food culture Famous for its abundance and exquisite, Chinese food culture has occupied animportant part in the nations tradition cultures. China is of long historywith a vast territory. Due to the diversity of the climate, products andcustoms, there are widely different food styles and taste in local regions.Through creation by past dynasties, the long standing cooking art has formedrich and colorful local dishes. Among them, the eight major dishes enjoysthe upper reputation, which consists of Shangdong, Chekiang, Sichuan, Jiangshu,Guangdong, Hunan, Fujian and Anhwei. Shandong dishes are divided into twofactions as Tsinan and Jiaodong dishes. They are good at clear dishes, purebut not greasy. Sichuan dishes have enjoyed the fame that every dish has itsown characteristic and none two share the same taste. They are also famous forpocked, peppery and savor taste. Chengdu and Chongqing dishes are two mailbranches. Jiangsu dishes lay stress on the original taste with proper sweetnessand salty.They consist of Yangzhou, Suzhou and Nanking branches. Chekiangdishes are bothdelicious and sweet smelling, both soft and slide, clean andnot greasy. They consist of Hangzhou, Ningbo and Shaoxing branches. Guangdongdishes haveGuangzhou, Chaozhou and Dongjiang three styles of dishes. They aregood at choice seafood and pay more attention to the cooking skills. They actcarefully at light food with tender and slide taste, from which they earn thepraise of It has a best taste in only in Guangzhou. Hunan dishes consist ofXiangjian,Dongting Lake and Xiangxi coteau three local dishes. Their tastes laystress on thick, arid and peppery food, mostly using seasoning like hot peppery,shallot and capsicum. Minghou, Fuzhou Ximen and Quanzhou dishes are therepresentatives of Fujian dishes. They use choice seafood as the main materialwith elaborately cooks beautiful color and delicious taste of oil. They aregood at frying, gliding, decocting and pa