舌尖上的中国[英文版]中国美食介绍.pptVIP

L/O/G/O Tasting China China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎 第一页 Chinese food can be roughly divided into eight regional cuisines ： Anhui Jiangsu Fujian Guangdong Sichuan Shandong Zhejiang Hunan 第二页 Various Chinese Dishes Eight Cuisines 闽菜 Fujian Cuisine 川菜 Sichuan Cuisine 粤菜 Cantonese Cuisine 苏菜 Jiangsu Cuisine 鲁菜 Shandong Cuisine 浙菜 ZheJiang Cuisine 徽菜 Anhui Cuisine 湘菜 Hunan cuisine 第三页 One of the oldest cuisines in China, with a history of 2,500 years. 1 2 Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cuisine has great influence in north China and has become the representative of North China cuisines 3 4 Specializes in seafood like prawns, sea cucumber, flounder Shandong Cuisine山东菜 第四页 Shandong Cuisine Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。 第五页 Consisting of Jinan cuisine and Jiaodong cuisine, 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. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 第六页 Fam -ous Dish -es 第七页 Fam -ous Dish -es 第八页 Sichuan Cuisine, known often in the