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1、World food extravaganzaChinese cuisine The Dhinese Feast 满汉全席The Dhinese Feast originated in Qing Dynasty. It is the most famous Chinese big feast in the history which is a essential collection of Man nation and Han nations food. The Dhinese Feast is a kind of giant feast which has rich ethnic chara
2、cteristics. It has not only the characteristics of the imperial cuisine but also the essence of its local flavor. The unique style is formed by its elegant dishes and fine etiquette.wThe cuisine of the Dhinese Feast has one hundred and eight kinds. They would be finished in 3 days. The Dhiense Feast
3、w The resources of making the Dhiense Feast are broad. They are specially selected, including all most wild and sea foods. The cooking techniques are excellent with local features. It cannot miss grilled and hot potted dishes to stand out the special taste of the Dhiense feast. Meanwhile, it also re
4、presents the characters of Han dishes, including all kinds of fried dishes. The Dhiense Feast is called the treasure of the Chinese cuisine culture.凤 尾 群 翅一 品 官 燕凤 凰 展 翅三 鲜 瑶 柱金 钱 吐 丝This meal was served by the Qing emperors for Mongolian relatives which had the marital relationship with the royal f
5、amily.w 茶台茗叙 ：古乐伴奏、满汉侍女、敬献白玉奶茶 w 到奉点心 ：茶食刀切、 杏仁佛手、 香酥苹果、 合意饼 w 攒盒一品 ：龙凤描金攒盒龙盘柱 w 四喜乾果： 虎皮花生 、怪味大扁、 奶白葡萄、 雪山梅 w 四甜蜜饯： 蜜饯苹果、 蜜饯桂圆 、蜜饯鲜桃、 蜜饯青梅 w 奉香上寿： 古乐伴宴、焚香入宴 w 前菜五品： 龙凤呈祥 、洪字鸡丝黄瓜、 福字瓜烧里脊、 万字麻辣肚丝 、 w 饽饽四品： 御膳豆黄 、芝麻卷、 金糕、 枣泥糕 w 酱菜四品： 宫廷小黄瓜 、酱黑菜 、糖蒜 、腌水芥皮 w 敬奉环浆： 音乐伴宴、满汉侍女敬奉、贵州茅台 w 膳汤一品： 龙井竹荪 w 御菜三品： 凤
6、尾鱼翅、 红梅珠香、 宫保野兔 w 饽饽二品： 豆面饽饽、 奶汁角 w 御菜三品： 祥龙双飞、 爆炒田鸡、 芫爆仔鸽 w 御菜三品： 八宝野鸭、 扶手金卷 、炒墨鱼丝 w 饽饽二品： 金丝酥雀、 如意卷 w 御菜三品： 绣球乾贝、 炒珍珠鸡、 奶汁鱼片 w 御菜三品： 干连福海参、 花菇鸭掌 、五彩牛柳 w 饽饽二品： 肉末烧饼、 龙须面 w 烧烤二品： 挂炉山鸡、 生烤狍肉、 随上荷叶卷、 葱段、 甜面酱 w 御菜三品： 山珍刺龙芽、 莲蓬豆腐 、草菇西兰花 w 膳粥一品： 红豆膳粥 w 水果一品： 应时水果拼盘一品 w 告别香茗： 信阳毛尖Courtier feast was held o
7、n the day after the Lantern Festival . On that day, the emperor would personally invite Daxueshis and the meritorious persons of Jiuqing to take part in the party.w 丽人献茗：狮峰龙井 w 乾果四品：蜂蜜花生 、怪味腰果、 核桃粘、 苹果软糖 w 蜜饯四品：蜜饯银杏、 蜜饯樱桃 、蜜饯瓜条、 蜜饯金枣 w 饽饽四品：翠云豆糕、 栗子糕 、双色豆糕、 豆沙卷 w 酱菜四品：甜酱萝葡、 五香熟芥、 甜酸乳瓜 、甜合锦 w 前菜七品：喜鹊
8、登梅、 蝴蝶暇卷、 姜汁鱼片、 五香仔鸽、 糖 醋荷藕、 泡绿菜花、 辣白菜卷 w 膳汤一品：一品官燕 w 御菜五品：砂锅煨鹿筋、 鸡丝银耳、 桂花鱼条 、八宝兔丁、 玉笋蕨菜 w 饽饽二品：慈禧小窝头、 金丝烧麦 w 御菜五品：罗汉大虾、 串炸鲜贝、 葱爆牛柳、 蚝油仔鸡、 鲜 蘑菜心 w 饽饽二品：喇嘛糕 、杏仁豆腐 w 山珍刺五加 清炸鹌鹑、 红烧赤贝 w 饽饽二品：绒鸡待哺 、豆沙苹果 w 御菜三品：白扒鱼唇、 红烧鱼骨、 葱烧鲨鱼皮 w 烧烤二品：片皮乳猪、 烤羊肉、 随上薄饼、 葱段 甜酱 w 膳粥一品：慧仁米粥 w 水果一品：应时水果拼盘一品 w 告别香茗：珠兰大方 w丽人献茗：
9、庐山云雾 w 乾果四品：奶白枣宝、 双色软糖、 糖炒大扁、 可可桃仁 w 蜜饯四品：蜜饯菠萝 、蜜饯红果、 蜜饯葡萄、 蜜饯马蹄 w 饽饽四品：金糕卷 、小豆糕 莲子糕、 豌豆黄 w 酱菜四品：桂花辣酱芥 、紫香乾、 什香菜、 暇油黄瓜 w 攒盒一品：龙凤描金攒盒龙盘柱 随上 w 五香酱鸡 盐水里脊、 红油鸭子、 麻辣口条 w 桂花酱鸡 蕃茄马蹄、 油焖草菇、 椒油银耳 w 前菜四品： 万字珊瑚白、 寿字五香大虾、 无字盐水牛肉、 疆 字红油百叶 w 膳汤一品： 长春鹿鞭汤 w 御菜四品： 玉掌献寿 、明珠豆腐、 首乌鸡丁 、百花鸭舌 w 饽饽二品： 长寿龙须面 、百寿桃 w 御菜四品： 参芪
10、炖白凤 、龙抱凤蛋、 父子同欢、 山珍大叶芹 w 饽饽二品： 长春卷 、菊花佛手酥 w 御菜四品： 金腿烧圆鱼、 巧手烧雁鸢、 桃仁山鸡丁 、蟹肉双笋 丝 w 饽饽二品： 人参果、 核桃酪 w 御菜四品： 松树猴头蘑、 墨鱼羹、 荷叶鸡、 牛柳炒白蘑 w 烧烤二品： 挂炉沙板鸡 、麻仁鹿肉串 w 膳粥一品： 稀珍黑米粥 w 水果一品： 应时水果拼盘一品 w 告别香茗： 茉莉雀舌毫 wWanShouYan was the birthday party of Qing dynasty emperor. It is also one of the biggest feast of the inner
11、 government.Beijing cuisinewBeijing cuisine is composed by three types of cuisine: Shandong cuisine with Beijing flavor , national muslim cuisine and palace cuisine.w It has a great influence and reputation in the world, though the history of formation is not very long.醋 椒 鱼鹿 茸 三 珍Beijing cuisinewTh
12、e basic characteristics of Beijing cuisine have varied flavor, selecting materials carefully, excellent using knife skills, rigorous temperature and accurate time.北 京 烤 鸭北 京 涮 羊 肉Hunan cuisinewIn long-term diet culture and cooking practice, hunan peoples created a variety of dishes. wHunan cuisine h
13、as gradually formed three kinds of local flavor, which are mainly located in Xiangjiang river basin, Dongting lake and Xiangxi mountainous area .左 宗 棠 鸡辣 子 鸡 丁Sichuan cuisinewSichuan cuisine represented by Chengdu of Sichuan cuisine.The basic characteristic of which is sour, sweet, hemp, hot, sweet,
14、 heavy oil, thick taste, strong Sichuan local flavor. Sichuan foods main cooking method is: Fried, blasting, bake, burn, etc. Dishes have the characteristics of bright colors, spicy tastes dishes and condiment focuses on three strong spicy (chili, pepper, Chinese prickly ash), etc. 麻 婆 豆 腐剁 椒 鱼 头Can
15、tonese cuisinewWith foreign trade of the 20th century, absorbed some of the specialty, cantonese food is spreaded to the world, There were thousands of restaurants in New York city. In guangzhou, guangdong chaozhou, dongjiang three places of food as a representative of the formed.潮 州 卤 鹅盐 焗 鸡Dongbei cuisinewThe main features of Northeast cuisine are stew, sauce and roast, which is shaped rough. The colour of Dongbei cuisine is heavy and its taste is strong. Such as sauce pig spine, sauce chicken feet, sauce chicken liver and so on. Then you drink t
