中国文化概况Chapter8 Culinary Culture8.2.pptxVIP

8.2.FourRegionalCuisinesDuetothevastterritory,abundantresources,variedclimateanddifferentlivinghabitsinChina,peoplefromdifferentplaceshavequitedifferentflavorsoffood.Incontrastwithnortherners,Sichuanpeoplelikespicyfood,butShanxipeoplelikesourfood.

Asaresult,manydifferentcuisinesuniquetocertainareasareformed,ofwhich

TheLu,Chuan,HuaiyangandYuearecalledthe“GrandFourRegionalCuisines.”

8.2.1Shangdongcuisine(LuCai)LuCai,orShandongcuisine,ischaracterizedbyquick-frying,stir-frying,braisinganddeep-fatfrying.Itfocusesontheconfectionofvegetablesoupandmilksoup.FamousdishesincludeDezhoustewedchicken(德州扒鸡)andsweetandsourcarp（糖醋黄河鲤鱼）

8.2.2GunagdongCuisine(YueCai)YueCai,orGuangdongcuisine,isfamousforitswideselectionofmaterials,varietyofdesignsandcolors,andoriginalforms.Itfeaturestenderandrefreshingflavours.Famousdishesaresautedshrimp(油包鲜虾仁),androastsucklingpig（烤乳猪）.

8.2.3SichuanCuisine(ChuanCai)Sichuancuisine,orChuanCai,isfamousforbeingspicy,hot,oilyandsalty.Famousdishesinclude:fish-flavoredporkthreads(鱼香肉丝),dicedchickenwithchilipepper（宫保鸡丁）,multi-flavorchicken（怪味鸡块）,andpockmarkedwoman’sbeancurd（麻婆豆腐）.

8.2.4HuaiyangCuisineHuaiyangcuisineisrepresentedbydishesfromplacesalongtheHuaiheRiverandinthelowerreachesoftheChangjiangRiverlikeYangzhou,ZhenjiangandHuai’an.It’scharacterizedbythecarefulselectionofmaterials,thetimingofcookingandcontroloftheheat,andthebeautifulappearanceofthedishes.

Famousdishesinclude:Hangzhouroastchicken(commonlyknownasbeggar’schicken叫化鸡),saltyduck（盐水鸭）,andbraisedporkballswithstewedcrab（清炖蟹粉狮子头）.

VisitorstoBeijingwilldefinitelywanttohaveatasteofBeijingroastduck,whichistherepresentativedishofBeijing.

BeijingroastduckItenjoysaninternationalreputationforitsdate-red,shiningwithoil