八大菜系英語介紹課件

1、Eight Chinese Cuisines,1,組員：姜竹花 劉云 藍文峰 史曉蒙 顏如雪 姚琪琪 秦磊,2,1,Shangdong Cuisine魯菜 2,Sichuan Cuisine川菜 3, Cantonese Cuisine粵菜 4,JiangsuCuisine蘇菜 5,FujianCuisine閩菜 6,ZhejiangCuisine浙菜 7,HunanCuisine湘菜 8,AnhuiCuisine徽菜,3,Shandong Cuisine魯菜,4,Shandong Cuisine,Made up of 3parts:Jinan style,Jiaodong style,Con

2、fucious style(孔府) Specialize in sea food and it emphasize on soup gravy Flavour：A pure, strong and mellow taste,九轉(zhuǎn)大腸”,5,Famouse dishes,Oil explosion in Kandahar油爆大哈,Braised conch紅燒海螺,Sweat and sour carp糖醋鯉魚,6,Sichuan Cuisine川菜,7,Sichuan hot pots（火鍋） is the most famous hot pots in the world,especiall

3、y the mandarin duck hot pot(鴛鴦火鍋) Flavour:Spicy and pungent ,emphisize the use of chili and peppercorns,Sichuan Cuisine,8,Fish flavoured shredded pork魚香肉絲,Mapo beancurd麻婆豆腐,diced chicken with peanuts宮爆雞丁,9,HunanCuisine湘菜,10,HunanCuisine湘菜,consists of local Cuisines of Xiangjiang Region, Dongting Lak

4、e and Xiangxi coteau. Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青蔥)are usually necessaries in this division.,11,Steamed fish head with diced hot red peppers剁椒魚頭,Braised pork trotter with soya sauce紅燒豬蹄,Mixed cured meat臘味合蒸,Spicy chicken麻辣子雞,12,Cantonese

5、Cuisine粵菜,13,Cantonese Cuisine,Cantonese cuisine incorporates almost all edible meats,including snakes and snails. enjoying the reputation of 100 kinds of snacks having 100 tastes and 100 shapes. Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,14,Famous dishes,dumpling with ma

6、rinated pork 叉燒包,Golden rosted suckling pig廣式燒乳豬,Cantonese Cuisine粵菜,15,Sliced boiled chicken 白切雞,Pork insweet and sour sauce糖醋咕嚕肉,Cantonese Cuisine粵菜,16,Su cai蘇菜,17,Su cai,Stress the freshness of materials ,wellknown for its careful selection of ingredients Pay great attention to soup, which is str

7、ong but not greasy（油膩的） , and delicious. Flavour:not-too-spicy,not-too-bland mellow frabrance,18,porkmeatpatties獅子頭,Salted duck金陵鹽水鴨,Farewell to my concubine. 霸王別姬,SweetandSourMandarinFish松鼠鱖魚,Famous dishes,19,FujianCuisine閩菜,20,FujianCuisine,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen

8、 Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . Flavour:sweet, sour, salty and savory(香辣的) . The most distinct features are their pickled taste“(鹵味) .,21,Brine shrimp鹽水蝦,Monk Jumps over Wall 佛跳墻,spring rolls （meat and vegetables rolled with thin cakes eaten as a

9、snack ）,22,Zhejiang Cuisine 浙菜,23,Zhejiang Cuisine,Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Flavour: not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.,24,Fam

10、ouse dishes,Dongpos braised pork東坡肉,Baked chicken 叫花雞,25,Steamed grass carp in vinegar gravy 西湖醋魚,Braised bamboo shoots油燜春筍,sweet soup balls 寧波湯圓,26,Anhui Cuisine 徽菜,27,Anhui Cuisine徽菜,Anhui cuisine is known for its use of wild herbs（香草，藥草） , from both land and sea, and simple methods of preparation. Braising and stewing are common techniques Paying great attention to nutritious food. Offerin