Chinese-cuisine教學(xué)講解課件

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，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，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。現(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