八大菜系英語介紹

八大菜系英語介紹第1頁/共28頁ShandongCuisine魯菜

第2頁/共28頁第3頁/共28頁第4頁/共28頁SichuanCuisine川菜第5頁/共28頁Sichuanhotpots（火鍋）

isthemostfamoushotpotsintheworld,especiallythemandarinduckhotpot(鴛鴦火鍋)Flavour:Spicyandpungent,emphisizetheuseofchiliandpeppercornsSichuanCuisine第6頁/共28頁Fishflavouredshreddedpork魚香肉絲Mapobeancurd麻婆豆腐dicedchickenwithpeanuts宮爆雞丁第7頁/共28頁CantoneseCuisine粵菜第8頁/共28頁CantoneseCuisineCantonesecuisineincorporatesalmostallediblemeats,includingsnakesandsnails.enjoyingthereputationof"100kindsofsnackshaving100tastesand100shapes."Flavour:tastingclear,light,crispandfreshusuallystir-frying(炒),第9頁/共28頁Famousdishesdumplingwithmarinatedpork叉燒包

Goldenrostedsucklingpig廣式燒乳豬

CantoneseCuisine粵菜第10頁/共28頁Slicedboiledchicken白切雞Porkinsweetandsoursauce糖醋咕嚕肉

CantoneseCuisine粵菜第11頁/共28頁Sucai蘇菜第12頁/共28頁SucaiStressthefreshnessofmaterials,wellknownforitscarefulselectionofingredientsPaygreatattentiontosoup,whichisstrongbutnotgreasy（油膩的）

,anddelicious.

Flavour:not-too-spicy,not-too-blandmellowfrabrance第13頁/共28頁pork

meat

patties

獅子頭Saltedduck金陵鹽水鴨Farewelltomyconcubine.霸王別姬

Sweet

and

Sour

Mandarin

Fish松鼠鱖魚Famousdishes第14頁/共28頁FujianCuisine閩菜

第15頁/共28頁FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,distinguishedforitschoiceofseafood,beautifulcolorandmagictaste.Flavour:sweet,sour,saltyandsavory(香辣的).Themostdistinctfeaturesaretheir"pickledtaste“(鹵味).第16頁/共28頁第17頁/共28頁ZhejiangCuisine浙菜第18頁/共28頁ZhejiangCuisineComprisinglocalcuisinesofHangzhou,NingboandShaoxing,Flavour:notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.第19頁/共28頁FamousedishesDongpo'sbraisedpork東坡肉Bakedchicken叫花雞第20頁/共28頁叫花雞的由來

相傳，很早以前，有一個叫花子，沿途討飯流落到常熟縣的一個村莊。一日，他偶然得來一只雞，欲宰殺煮食，可既無炊具，又沒調(diào)料。他來到虞山腳下，將雞殺死后去掉內(nèi)臟，帶毛涂上黃泥、柴草，把涂好的雞置火中煨烤，待泥干雞熟，剝?nèi)ツ鄽ぃu毛也隨泥殼脫去，露出了的雞肉。約100多年以前，常熟縣城西北虞山勝地的“山景園”菜館根據(jù)這個傳說，去粗取精，精工效法創(chuàng)制此雞。第21頁/共28頁Steamedgrasscarpinvinegargravy西湖醋魚Braisedbambooshoots油燜春筍sweetsoupballs寧波湯圓第22頁/共28頁HunanCuisine湘菜

第23頁/共28頁HunanCuisine湘菜

consistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Flavour:Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallot(青蔥)areusuallynecessariesinthisdivision.

第24頁/共28頁第25頁/共28頁AnhuiCuisine徽菜

Anhuicuisineisknownforitsuseofwildherbs（香草，藥草）,frombothlandandsea,andsimplemethodsofpreparation.

BraisingandstewingarecommontechniquesPayinggreatattent