八大菜系(中英文介绍)PPT幻灯片课件

湘菜
HOT
SOUR
Xiang cuisine is even hotter and spicier than Sichuan cuisine. Local people like pickled vegetables and meats very much.
Xiāng cài
SPICY
Lu cuisine has the longest history of 2,500 years. Soup and scallion are key
Zhe Cuisine
浙菜
Zhe cuisine chefs prefer fresh food materials like sea food, freshwater fishes, and vegetables.
Min Cuisine
闽菜
Min cuisine dishes are light, fresh, mellow and non-greasy in general. Like Su cuisine, Min cuisine requires high cutting techniques as well.
Yue cuisine is welcomed by people around the world. The cooking methods are always complex, flexible, exquisite, and creative.
粤 菜
Yue Cuisine
Xiang Cuisine
鲁菜 seasonings and sea food plays an important part in Lu cuisine.
Lu Cuisine

八大菜系
Eight Cuisines
八大菜系地图
四川菜 鲁菜 江苏菜 浙江菜 安徽菜 福建菜 湖南菜 广东菜
The Map of Eight Cuisines
鲁菜
Shandong Cuisine
• 山东菜系，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
”
will be added to improve taste and sugar candy added to gain.（这里的翻译似乎有问题）
THANK YOU
建议正文12号字，1.3倍字间距。
四川菜
Sichuan Cuisine
麻婆豆腐 Bean Sauce Tofu
宫保鸡丁 Kung Pao Chicken
广东菜
Cantonese food
广东菜源自于中国最南部的省份广东省。广东菜是 最丰富的中国菜系之一，使用很多来自世界其他地方 的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的 风味。 • Cantonese food originates from Guangdong, the southernmost province in China. Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.

7.Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
dishes tastes pungent usually.
Soups are given much
Braised pork
emphasis in Shangdong dishes. Thin soup features
with preserved
clear and fresh while creamy
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3.Guangdong Cuisine
Cantonese food is perhaps the most widely available Chinese regional cuisine outside of China. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting(烤）, stir-frying（炒）, sauteing （煸）, deep-frying（深炸）, braising, stewing （炖）and steaming（蒸）.

Eight regional cuisines--Shandong cuisine
Ⅱ、Five characteristics of Shandong cuisine 1.Salty, and outstanding flavor 2."Crack" is good at, focusing on fire 3.Making soup, pay attention to the soup 4.Cooked seafood, unique 5.Affordable, plump-style atmosphere
Eight regional cuisines--Shandong cuisine
Ⅰ、A Survey of Shandong cuisine Shandong cuisine, originated in Shandong's qilu local flavor, the four styles of the Han Chinese (and eight regional cuisines), has a long history and heritage. It includes Jinan cuisine,Jiaodong cuisine,Confucian cuisine.
Eight regional cuisines--Szechwan CUISINE
II、Cooking skill -The Szechwan has more than 20 cooking methods, and is good at fry,boil,simmer(煨）and so on.
Eight regional cuisines--CANTONESE CUISINE