文档介绍：TheFeaturesofChineseFoodColor,aroma,andtasteCookingMethodSeasonings(调味品)Yin-yangprincipleMedicalfunctionCookingMethodTimeandtemperatureMethodBoiling(煮),stewing(煲、炖),braising(烧、焖、烩),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmering(扒),sautéing(快煎),simmering(煨),smoking(熏),roastingorbarbecuing(烤),baking(烘),steaming(蒸),andscalding(白灼)SeasoningsSalty—salt,soysauceSweet—sugar,honeySour—vinegarPungent(辛辣)—chili,ginger,scallionBitter—driedtangerine,bitterapricotkernelFragrant(香)—sesameoil,coriander,winePrickled—pricklyashTangy—monosodiumglutamateorMSGGrandFourCategoriesofChineseCuisineShandongcuisine鲁菜Sichuancuisine川菜Jiangsucuisine苏菜Cantonesecuisine粤菜ShandongSichuanHuaiyangCantonShandongcuisine鲁菜RepresentsnorthernChina’scookingFreshness,clearcolor,dedicationtofragranceandpuretasteYellowRiverCarpinsweetandsoursauce(糖醋鲤鱼)Dehzoustewedchicken(德州扒鸡)Sichuancuisine川菜RepresentsWesternChineseFoodFamousforitshotandpungentflavoringFrying,fryingwithoutoil,(宫保鸡丁)Mar-bohtofu(麻婆豆腐)Hotpot(火锅)Jiangsucuisine苏菜RepresentsEasternChineseFoodSweettastePreservetheoriginalflavorEmphasizingstrictlychoiceingredients,exquisiteworkmanshipandelegantshapesmandarinfishwithpinenuts(松鼠桂鱼)Braisedslugwithcrabmeatinbrownsauce(蟹粉狮子头)Cantonesecuisine粤菜RepresentsSouthernChineseFoodClean,light,crisp,andfreshShark’sfinsouproastpiglet(烤乳猪)WesternfoodADAYOFANAMERICANGeneralfeatures