八大菜系介紹課件

中國(guó)菜系，Chinese

Cuisine

四大菜系：魯菜，蘇菜，川菜，粵菜八大菜系魯菜：蘇菜，川菜，粵菜，浙菜，徽菜，湘菜，閩菜All

ofthe

Chinese

cuisineEightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Cantonese,Sichuan,Shandong,andHuaiyangcuisine(combiningAnhui,Jiangsu,andZhejiang)astheFourGreatTraditions(四大菜系).蘇菜魯菜浙菜川菜湘菜粵菜魯菜徽菜閩菜晉菜Focusesonthe

cuisine

魯菜OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfucius’familybanquet,thenadoptedbyimperialkitchen.

LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines代表菜：Dezhougrilledchicken炙雞（德州扒雞），Scallionflavouredseacucumbers蔥燒海參

Shandongcuisine

粵菜Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulers.Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.

Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.代表菜：YuanyangCrabpaste鴛鴦膏蟹、ChickenMarinatedwithConpoy白切貴妃雞、GuangzhouCuisine川菜2000yearsofhistorybutgainedpopularityalloverChinaafter1980’sCharacterizedinhotandnumbingtastebecauseusingalotofpeppercornsandspices.

Nowitisoneofthefastestgrowingcuisinesintheworld.代表菜：Pockmarkedbeancurd麻婆豆腐SichuanHotPot四川火鍋SichuanCuisine蘇菜：1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.

代表菜：StewedPorkBallinBrownSauce紅燒獅子頭、SpicySpareRibs香辣排骨jiangsuCuisine湘菜HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.

Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.

代表菜：Couple'sSlicedBeefinChiliSauce夫妻肺片、KingSauteedCrabinHotandSpicySauce霸王香辣蟹HunanCuisine徽菜AnhuicuisineisderivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine.Anhuicuisineisknownforitsuseofwildgameandherbs,bothlandandsea,andsimplemethodsofpreparation.

代表菜：Huangshanstewedpigeon黃山燉鴿、SauteedTofuwithThreeDelicacies三鮮豆腐anhuiCuisine浙菜Zhejiang

cuisine

Food

made

in

the

Zhejiang

style

is

not

greasy,

having

instead

a

fresh

and

soft

flavor

with

a

mellow

fragrance.

HangzhouCuisineisthemostfamousoneamongtheZhejiangCuisine.代表菜：WestLakevinegarfish西湖醋魚(yú),Dongpo

pork東坡肉、ZhejiangCuisine閩菜FujiancuisineisderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.代表菜：TaiChitaro太極芋泥，Sautéshreddedwhelksinricewinesauce淡糟香螺片，F(xiàn)ujianCuisine晉菜ShanxiCuisine,isbasedinShanxiasthebirthplaceofcuisine,basicflavortosweetandsoursaltyandspicybased,supplementedby.Jincaimaterialsandsimple,cookingfocusonthefirepower.代表菜：Fishjump

鯉魚(yú)跳龍門(mén)

Mangojelly芒果凍ShanxiCuisine你只看到我在品嘗美味，卻沒(méi)看到我為吃瘋狂。你有你的態(tài)度，我有我的堅(jiān)持。你嘲笑我整天只知道吃，我可憐你不懂人世間色味俱全的完美。你可以不支持，但我會(huì)證明有美食的人生才夠完整美麗！吃貨是注定勇敢的旅行，路上總少不了艱辛，但那又怎樣，我微笑面對(duì)活出精彩！我是吃貨，我為自己代言！Youonlyseeme

deliciousintaste,

butdidn'tsee

me

eat

crazy.

Youhaveyour

attitude,

Ihavemyinsistence.

You

laughI

onlyknowhowtoeat

allday,

Ipityyou

don'tknow

theperfectman

intheworld

ofcolor

andtasteofthe.Youcan

notsupport,

butIwillprove

agourmet

life

is

full

ofbeautiful!

Foodproducts

aredestinedto

brave

journe