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fourcuisines
fourcuisinesShandongcuisine
Shandongcuisinearelightlyflavouredandrichbutnotgreasy.Specialcareistakentomakethemfragrant,crispandtender.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.Itisthechiefofeightcuisines.ShandongcuisineShandongCharacteristics:Shallot(蔥)andgarlic(蒜)areusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoup(清湯)featuresclearandfreshwhilecreamysoup(奶湯)looksthickandtastesstrong.Itisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Characteristics:Shallot(蔥海米珍珠筍(孔府菜)原料﹕珍珠筍,水發(fā)海米糖醋黃河鯉魚菜品特點(diǎn):色澤深紅,外脆里嫩,香味撲鼻,酸甜可口。
海米珍珠筍(孔府菜)糟溜魚片,用牙片魚制作,色潔白,鮮嫩,糟香潤滑糟溜魚片,用牙片魚制作,色潔白,鮮嫩,糟香潤滑奶湯蒲菜奶湯蒲菜
魯菜,素有“北方代表菜”之稱。春秋戰(zhàn)國時(shí),魯?shù)鼐鸵灾勿傊瑲v經(jīng)漢唐,成為“北菜”主角。宋代所謂“北食”,主要即指魯菜。元明清是還是宮廷御膳支柱?,F(xiàn)代御膳仍多有魯菜特色。主要由濟(jì)南和膠東地方菜組成。濟(jì)南菜以爆、燒、炒、炸見長,菜品以清、鮮、脆、嫩著稱,講究清湯和奶湯的調(diào)劑。膠東菜擅長爆、炸、扒、蒸,口味以鮮為主,偏重清淡。其名菜有九轉(zhuǎn)大腸、糖醋黃河鯉魚、德州扒雞、油燜魚、清氽赤鱗魚、煎白條魚餅、韭青炒海腸子、福山燒小雞、烤小雛雞等。在山東下層百姓中,人們愛吃煎餅和玉米餅子,卷蔥抹醬,或以蒜泥拌生菜,別有風(fēng)味。山東大蔥蘸醬的吃法后來也被上層社會(huì)和宮廷所接受。無論富貴貧賤之家,每飯必具蔥蒜,具有典型的山東特色。
魯菜,素有“北方代表菜”之稱。春秋戰(zhàn)國時(shí)Chinese-cuisine教學(xué)講解課件FujianCuisineFujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.AsFujianpeopleemigrateoverseas,theircuisinebecomepopularinTaiwanandabroad.Generallyspeaking,Fujiandishesareslightlysweetandsour,andlesssalty.FujianCuisineFujiancuisinFuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour.煎糟鰻魚Fuzhoudishes,quitepopula荔枝肉佛跳墻荔枝肉佛跳墻SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings.金門姜母鴨SouthFujiandishes,populari沙茶雞丁苦螺湯沙茶雞丁苦螺湯WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.
爆炒地猴WestFujiandishesaresal福建菜,選料精細(xì),刀工嚴(yán)謹(jǐn);講究火候,注重調(diào)湯;喜用佐料,口味多變。福建菜顯示了四大鮮明特征:一為刀工巧妙,寓趣于味,素有剞花如荔,切絲如發(fā),片薄如紙的美譽(yù);二為湯菜眾多,變化無窮,素有“一湯十變”之說。如用牛肉、雞肉、火腿制成三茸湯后,根據(jù)菜肴烹制的需要,再選擇干貝、魷魚、紅糟、京冬菜、梅干菜、龍井茶葉或夜來花香等輔料中的一種料汁,摻進(jìn)三茸湯,使湯的味道起了變化,給人以湯醇、料香、味新之感。三為調(diào)味奇特,別是一方。閩菜的調(diào)味,偏于甜、酸、淡,這一特征的形成,與烹調(diào)原料多取自山珍海味有關(guān)。善用糖甜去腥膻;巧用醋酸甜可口;味清淡,則可保持原汁原味,并且以甜而不膩,酸而不峻,淡而不薄享有盛名。閩菜還善用紅糟、蝦油、沙茶、辣椒醬等調(diào)味,風(fēng)格獨(dú)特,別開生面。四為烹調(diào)細(xì)膩,雅致大方,以炒、蒸、煨技術(shù)最為突出。食用器皿別具一格,多采用小巧玲瓏、古樸大方的大、中、小蓋碗,愈加體現(xiàn)了雅結(jié)、輕便、秀麗的格局和風(fēng)貌。福建菜,選料精細(xì),刀工嚴(yán)謹(jǐn);講究火候,注重調(diào)湯Chinese-cuisine教學(xué)講解課件ThereisaCantonese(廣東)saying:"Anyanimalwhosebackfacesthesuncanbeeaten",andinNorthernChineseareassuchasBeijing,itissaid"TheCantonesewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,excepttheaeroplane,andeverythingthathaslegs,exceptthetable.".
Manycookingmethodsareused,steamingandstir-fryingbeingthemostfavouredduetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.Othertechniquesincludeshallowfrying,doubleboiling,braising(燉),anddeepfrying.ThereisaCantonese(廣東)sayin
Clean,light,crispandfresh,Guangdongcuisineusuallyusesfowlandothermeattoproduceitsuniquedishes.Guangdongchefspaycloseattentiontotheartisticpresentationoftheirdishes.Chaozhoufood,onemajorbranchofGuangdongcuisine,issimilartoFujiancuisinebecauseChaozhouneighborsFujianProvince.Itstressesseafoodandmanydishesareservedinsoup;theflavorsarealwaysdeliciousandsweet.Guangdongcuisinehasbeenheavilyinfluencedbyforeigncookingcultures.
Clean,light,crispandfreshBlanchedkai-lan(芥蘭)withoystersauce(蠔油)Elementsofcooking1.Saucesandcondiments
include:Hoisinsauce(海鮮醬)Oystersauce(蠔油)Plumsauce(蘇梅醬)Sweetandsoursauce(甜酸醬)Blackbeanpaste(蒜蓉豆豉醬)Shrimppaste
(蝦醬)Redvinegar(浙醋)Blanchedkai-lan(芥蘭)withoysDriedandpreservedingredients(配料)Includes:
Driedscallops(乾瑤柱)Fermentedtofu(腐乳,fuyu)Fermentedblackbeans(豆豉)Chinesesausage(臘腸)Preserve-saltedfish(咸魚)Preserve-saltedduck(臘鴨)Preserve-saltedpork(臘肉)Saltedduckegg(咸蛋)Centuryegg(皮蛋)Driedcabbage(菜干)Suancai(酸菜)Driedsmallshrimp(蝦米)Tofuskin(腐皮)Driedshrimp/hagon(usuallydeveined,shelled,andslicedinhalf)(蝦干)PickledChinesecabbage(梅菜)Pickleddiceddaikon(菜脯)DriedandpreservedingredientTraditionaldishesAnumberofdisheshavebeenapartoftheCantonesecuisinecollectionsincetheearliestterritorialestablishmentsofGuangdongprovince.WhilemanyoftheseareonthemenusoftypicalCantoneserestaurants,somearemorecommonlyfoundamongChinesehomesduetotheirsimplicity.Home-madeCantonesedishesareusuallyservedwithplainwhiterice.Includes:
Chinesesteamedeggs(蒸水蛋)Congeewithcenturyegg(皮蛋粥)Cantonesefriedrice(炒飯)Sweetandsourpork(咕嚕肉)(柱侯牛腩)TraditionaldishesStir-friedvegetableswithmeat(e.g.chicken,duck,pork,beef,orintestines)(青菜炒肉片)Steamedspareribs(paigwhut)withfermentedblackbeansandchilipepper(豉椒排骨)Steamedfroglegsonlotusleaf(荷葉蒸田雞)Stir-friedvegetableswithmeaSteamedgroundporkandsaltedduckeggmeatballs(鹹蛋蒸肉餅)Blanchedvegetableswithoystersauce(油菜)Stir-friedhairygourdwithdriedshrimpandcellophanenoodles(大姨媽嫁女)Stir-friedwaterconvolvuluswithshreddedchiliandfermentedtofu(椒絲腐乳通菜)SteamedgroundporkandsaltedDeepfrieddishes
/wiki/File:Zhaliang.jpgstreetfood.AstheyhavebeenextensivelydocumentedthroughoutColonialHongKongrecordsinthe19thto20thcentury,mostareconsideredessentialpartoftheCantonesediet,asafewaresynonymouslyassociatedwithCantonesebreakfastandlunch.Thoughthesearealsoexpectedtobepartofothercuisines.Includes:ChaLeung(炸兩)YauTiu(油條)Dace
fishballs(鯪魚球)Krupuk(蝦餅)Deep-friedmarinatedpigeon(燒乳鴿)DeepfrieddishesHunancuisineiswellknownforitshotspicyflavor,fresharoma(芳香,氣味)anddeepcolor.Commoncookingtechniquesincludestewing,frying,pot-roasting,braising,andsmoking.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.Knownforitsliberaluseofchillipeppers,shallots(青蔥)andgarlic(大蒜),Xiangcuisineisknownforbeingdryhot(干辣)orpurelyhot,asopposedtothebetterknownSichuancuisine,towhichitisoftencompared.Knownforitsdistinctivemálà(hotandnumbing)seasoningandothercomplexflavourcombinations,HunanCuisine,ontheotherhand,isoftenspicierbypurechili(紅辣椒)content,containsalargervarietyoffreshingredients,tendstobeoilier,andissaidtobepurerandsimplerintaste.HunancuisineiswellknownfoAnotherfeatureofHunancuisineisthatthemenuchangeswiththeseasons.Inahotandhumidsummer,amealwillusuallystartwithcolddishesoraplatterholdingaselectionofcoldmeatswithchiliesforopeningtheporesandkeepingcoolinthesummer.Inwinter,apopularchoiceisthehotpot,thoughttoheatthebloodinthecoldmonths.Aspecialhotpotcalled(鴛鴦火鍋)yuānyānghǔogūo)lover'shotpotisfamousforsplittingthepotintoaspicysideandamilderside.AnotherfeatureofHunancuisiRepresentativedishesDong’anchicken(東安雞)Beerduck(啤酒鴨)SteamedfishheadsinchilisauceRepresentativedishesHotandpepperychickenSpareribs
steamed
inbamboo
Changsha-style
stinkytofu
(長沙臭豆腐)Hotandpepperychicken
hotandspicyfrogleglotusseedwithrockcandy臘味合蒸
hotandlotusseedwThat’sall!!!!Thankyou!!!!That’sall!!!!fourcuisines
fourcuisinesShandongcuisine
Shandongcuisinearelightlyflavouredandrichbutnotgreasy.Specialcareistakentomakethemfragrant,crispandtender.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.Itisthechiefofeightcuisines.ShandongcuisineShandongCharacteristics:Shallot(蔥)andgarlic(蒜)areusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoup(清湯)featuresclearandfreshwhilecreamysoup(奶湯)looksthickandtastesstrong.Itisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.Characteristics:Shallot(蔥海米珍珠筍(孔府菜)原料﹕珍珠筍,水發(fā)海米糖醋黃河鯉魚菜品特點(diǎn):色澤深紅,外脆里嫩,香味撲鼻,酸甜可口。
海米珍珠筍(孔府菜)糟溜魚片,用牙片魚制作,色潔白,鮮嫩,糟香潤滑糟溜魚片,用牙片魚制作,色潔白,鮮嫩,糟香潤滑奶湯蒲菜奶湯蒲菜
魯菜,素有“北方代表菜”之稱。春秋戰(zhàn)國時(shí),魯?shù)鼐鸵灾勿傊?,歷經(jīng)漢唐,成為“北菜”主角。宋代所謂“北食”,主要即指魯菜。元明清是還是宮廷御膳支柱?,F(xiàn)代御膳仍多有魯菜特色。主要由濟(jì)南和膠東地方菜組成。濟(jì)南菜以爆、燒、炒、炸見長,菜品以清、鮮、脆、嫩著稱,講究清湯和奶湯的調(diào)劑。膠東菜擅長爆、炸、扒、蒸,口味以鮮為主,偏重清淡。其名菜有九轉(zhuǎn)大腸、糖醋黃河鯉魚、德州扒雞、油燜魚、清氽赤鱗魚、煎白條魚餅、韭青炒海腸子、福山燒小雞、烤小雛雞等。在山東下層百姓中,人們愛吃煎餅和玉米餅子,卷蔥抹醬,或以蒜泥拌生菜,別有風(fēng)味。山東大蔥蘸醬的吃法后來也被上層社會(huì)和宮廷所接受。無論富貴貧賤之家,每飯必具蔥蒜,具有典型的山東特色。
魯菜,素有“北方代表菜”之稱。春秋戰(zhàn)國時(shí)Chinese-cuisine教學(xué)講解課件FujianCuisineFujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.AsFujianpeopleemigrateoverseas,theircuisinebecomepopularinTaiwanandabroad.Generallyspeaking,Fujiandishesareslightlysweetandsour,andlesssalty.FujianCuisineFujiancuisinFuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour.煎糟鰻魚Fuzhoudishes,quitepopula荔枝肉佛跳墻荔枝肉佛跳墻SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings.金門姜母鴨SouthFujiandishes,populari沙茶雞丁苦螺湯沙茶雞丁苦螺湯WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.
爆炒地猴WestFujiandishesaresal福建菜,選料精細(xì),刀工嚴(yán)謹(jǐn);講究火候,注重調(diào)湯;喜用佐料,口味多變。福建菜顯示了四大鮮明特征:一為刀工巧妙,寓趣于味,素有剞花如荔,切絲如發(fā),片薄如紙的美譽(yù);二為湯菜眾多,變化無窮,素有“一湯十變”之說。如用牛肉、雞肉、火腿制成三茸湯后,根據(jù)菜肴烹制的需要,再選擇干貝、魷魚、紅糟、京冬菜、梅干菜、龍井茶葉或夜來花香等輔料中的一種料汁,摻進(jìn)三茸湯,使湯的味道起了變化,給人以湯醇、料香、味新之感。三為調(diào)味奇特,別是一方。閩菜的調(diào)味,偏于甜、酸、淡,這一特征的形成,與烹調(diào)原料多取自山珍海味有關(guān)。善用糖甜去腥膻;巧用醋酸甜可口;味清淡,則可保持原汁原味,并且以甜而不膩,酸而不峻,淡而不薄享有盛名。閩菜還善用紅糟、蝦油、沙茶、辣椒醬等調(diào)味,風(fēng)格獨(dú)特,別開生面。四為烹調(diào)細(xì)膩,雅致大方,以炒、蒸、煨技術(shù)最為突出。食用器皿別具一格,多采用小巧玲瓏、古樸大方的大、中、小蓋碗,愈加體現(xiàn)了雅結(jié)、輕便、秀麗的格局和風(fēng)貌。福建菜,選料精細(xì),刀工嚴(yán)謹(jǐn);講究火候,注重調(diào)湯Chinese-cuisine教學(xué)講解課件ThereisaCantonese(廣東)saying:"Anyanimalwhosebackfacesthesuncanbeeaten",andinNorthernChineseareassuchasBeijing,itissaid"TheCantonesewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,excepttheaeroplane,andeverythingthathaslegs,exceptthetable.".
Manycookingmethodsareused,steamingandstir-fryingbeingthemostfavouredduetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.Othertechniquesincludeshallowfrying,doubleboiling,braising(燉),anddeepfrying.ThereisaCantonese(廣東)sayin
Clean,light,crispandfresh,Guangdongcuisineusuallyusesfowlandothermeattoproduceitsuniquedishes.Guangdongchefspaycloseattentiontotheartisticpresentationoftheirdishes.Chaozhoufood,onemajorbranchofGuangdongcuisine,issimilartoFujiancuisinebecauseChaozhouneighborsFujianProvince.Itstressesseafoodandmanydishesareservedinsoup;theflavorsarealwaysdeliciousandsweet.Guangdongcuisinehasbeenheavilyinfluencedbyforeigncookingcultures.
Clean,light,crispandfreshBlanchedkai-lan(芥蘭)withoystersauce(蠔油)Elementsofcooking1.Saucesandcondiments
include:Hoisinsauce(海鮮醬)Oystersauce(蠔油)Plumsauce(蘇梅醬)Sweetandsoursauce(甜酸醬)Blackbeanpaste(蒜蓉豆豉醬)Shrimppaste
(蝦醬)Redvinegar(浙醋)Blanchedkai-lan(芥蘭)withoysDriedandpreservedingredients(配料)Includes:
Driedscallops(乾瑤柱)Fermentedtofu(腐乳,fuyu)Fermentedblackbeans(豆豉)Chinesesausage(臘腸)Preserve-saltedfish(咸魚)Preserve-saltedduck(臘鴨)Preserve-saltedpork(臘肉)Saltedduckegg(咸蛋)Centuryegg(皮蛋)Driedcabbage(菜干)Suancai(酸菜)Driedsmallshrimp(蝦米)Tofuskin(腐皮)Driedshrimp/hagon(usuallydeveined,shelled,andslicedinhalf)(蝦干)PickledChinesecabbage(梅菜)Pickleddiceddaikon(菜脯)DriedandpreservedingredientTraditionaldishesAnumberofdisheshavebeenapartoftheCantonesecuisinecollectionsincetheearliestterritorialestablishmentsofGuangdongprovince.WhilemanyoftheseareonthemenusoftypicalCantoneserestaurants,somearemorecommonlyfoundamongChinesehomesduetotheirsimplicity.Home-madeCantonesedishesareusuallyservedwithplainwhiterice.Includes:
Chinesesteamedeggs(蒸水蛋)Congeewithcenturyegg(皮蛋粥)Cantonesefriedrice(炒飯)Sweetandsourpork(咕嚕肉)(柱侯牛腩)TraditionaldishesStir-friedvegetableswithmeat(e.g.chicken,duck,pork,beef,orintestines)(青菜炒肉片)Steamedspareribs(paigwhut)withfermentedblackbeansandchilipepper(豉椒排骨)Steamedfroglegsonlotusleaf(荷葉蒸田雞)Stir-friedvegetableswithmeaSteamedgroundporkandsaltedduckeggmeatballs(鹹蛋蒸肉餅)Blanchedvegetableswithoystersauce(油菜)Stir-friedhairygourdwithdriedshrimpandcellophanenoodles(大姨媽嫁女)Stir-friedwaterconvolvuluswithshreddedchiliandfermentedtofu(椒絲腐乳通菜)SteamedgroundporkandsaltedDeepfrieddishes
/wiki/File:Zhaliang.jpgstreetfood.AstheyhavebeenextensivelydocumentedthroughoutColonialHongKongrecordsinthe19thto20thcentury,mostareconsideredessentialpartoftheCantonesediet,asafewaresynonymouslyassociatedwithCantonesebreakfastandlunch.Thoughthesearealsoexpectedtobepartofothercuisines.Includes:ChaLeung(炸兩)YauTiu(油條)Dace
fishballs(鯪魚球)Krupuk(蝦餅)Deep-friedmarinatedpigeon(燒乳鴿)DeepfrieddishesHunancuisineiswellknownforitshotspicyflavor,fresharoma(芳香,氣味)anddeepcolor.Commoncookingtechniqu
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