文档介绍：A Bite of China
舌尖上的中国
A Bite of 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
Chinese food can be roughly divided into eight regional cuisines :
A Bite of China
Eight Cuisines
川菜
Sichuan Cuisine
粤菜
Cantonese Cuisin
苏菜
Jiangsu Cuisine
湘菜
Hunan cuisine
鲁菜
Shandong Cuisine
闽菜
Fujian Cuisine
徽菜
Anhui Cuisine
浙菜
ZheJiang Cuisine
Shandong Cuisine 山东菜
of the oldest cuisines in China,
with a history of 2,500 years.
Lu cuisine has great influence in north
Chinahas e the representative of
North China cuisines
from Confucius family banquet,
then adopted by imperial kitchen
历史悠远
北方菜代表
孔子家宴
dezhou chicken
德州扒鸡
Jinan roast duck
济南烤鸭
糖醋鲤鱼
Sweet and sour carp
Turn ninen e
九转大肠 nine
Sichuan Cuisine 四川菜
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to pany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
四川菜系,是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名,味道多变,着重使用红辣椒,搭配使用青椒和prickly ash,产生出经典的刺激的味道。此外,大蒜,姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料,油炸,无油炸,腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国
Characteristic 特点
anaesthesia
fragrant
pungent
麻
香
辣
hot pot
火锅
Pork Lungs in Chili Sauce
夫妻肺片
Dongpo's pork
东坡肉
Mapo beancurd
麻婆豆腐
Cantonese Cuisin 粤菜
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so