中国饮食文化中国饮食文化Page 1 苏菜菜江江苏省省粤菜粤菜广广东省省川菜川菜四川省四川省鲁菜菜山山东省省八大菜系湘菜湘菜湖南省湖南省闽菜闽菜福建省福建省浙菜浙菜浙江省浙江省徽菜徽菜安徽省安徽省一、八大菜系一、八大菜系 气候条件烹饪特色自然地理饮食习惯资源资产与菜系形成相关的因素悠久历史Chinese Eight Chinese Eight Regional Cuisines Regional Cuisines 中国八大菜系中国八大菜系Chinese cuisine Chinese cuisine includes a variety includes a variety of different flavors of different flavors due to China's vast due to China's vast geography and geography and diverse diverse nationalities. Local nationalities. Local dishes with their dishes with their own own distinctiveness can distinctiveness can be roughly divided be roughly divided into eight regional into eight regional cuisinescuisines 苏菜Jiangsu Cuisine: Also called Jiangsu Cuisine: Also called Huaiyang, Jiangsu uses Huaiyang, Jiangsu uses seafood as its main seafood as its main ingredient [in'ɡri:diənt] ingredient [in'ɡri:diənt] and is known for carving and is known for carving ['kɑ:viŋ] techniques and a ['kɑ:viŋ] techniques and a light, fresh and sweet light, fresh and sweet flavor. flavor. 苏菜：江苏又名淮阳，菜肴苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样以海鲜为主要原料，同样因其做工精美和口味清淡、因其做工精美和口味清淡、香甜而出名。
香甜而出名 闽菜Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors. sweet & sour taste and bright colors. 闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜香为主，色美味鲜 浙浙菜菜Zhejiang Cuisine: Made up of Hanzhou, Ningbo Zhejiang Cuisine: Made up of Hanzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and mellow its freshness, tenderness, and mellow ['meləu]fragrance ['freiɡrəns]. ['meləu]fragrance ['freiɡrəns]. 浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。
嫩和口味清香而享誉盛名 湘菜Hunan Cuisine: Including local cuisines of Hunan Cuisine: Including local cuisines of Xiangjiang Region, Dongting Lake and Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of Xiangxi coteau, Hunan is known for its use of chili ['tʃili], pepper ['pepə] and shallot [ʃə'lɔt], chili ['tʃili], pepper ['pepə] and shallot [ʃə'lɔt], and a pungent ['pʌndʒənt] flavor. and a pungent ['pʌndʒənt] flavor. 湘菜：包括湘江流域、洞庭湖区和湘西山区的湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻名。
而闻名 徽菜Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, Anhui Cuisine: Anhui Cuisine focuses on cooking temperature, braising [breiziŋ], and stewing ['stju:iŋ]. Hams are used to improve braising [breiziŋ], and stewing ['stju:iŋ]. Hams are used to improve taste and sugar candy for freshness. taste and sugar candy for freshness. 皖菜：主要强调烹饪的火候，还有炖和焖一般加点火腿调味，或皖菜：主要强调烹饪的火候，还有炖和焖一般加点火腿调味，或是加点使口味更清新是加点使口味更清新 Shandong Cuisine (Lu Cai)One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius’ family banquette, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines Shandong Cuisine (Lu Cai)Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravyTraditional luxury royal banquette 鲁菜Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong Cuisine: A combination of Jinan and Jiaodong, Shandong is characterized by an emphasis on freshness, Shandong is characterized by an emphasis on freshness, aroma[ə'rəumə], and crispness. aroma[ə'rəumə], and crispness. 鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口爽口九转大肠九转大肠鲜橙汁排骨鲜橙汁排骨芙蓉干贝芙蓉干贝 Sichuan Cuisine (Chuān Cài)2000 years of history but gained popularity all over China after 1980’s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its own style. Sichuan Cuisine (Chuān Cài)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is “hot and spicy crab” 川菜川菜宫宫保保鸡鸡丁丁糖糖醋醋排排骨骨Sichuan Cuisine: Sichuan, both spicy Sichuan Cuisine: Sichuan, both spicy and pungent, is one of the most and pungent, is one of the most famous Chinese cuisines in the world. famous Chinese cuisines in the world. 川菜：四川的麻辣是世界上最著名的中川菜：四川的麻辣是世界上最著名的中国菜系之一。
国菜系之一 Cantonese Cuisine (YuCantonese Cuisine (Yuè è C Cà ài i 粤菜粤菜) )Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. Cantonese Cuisine (YuCantonese Cuisine (Yuè è C Cà ài i 粤菜粤菜) )Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.Garlic, chives, ginger and coriander leaves are main spices. 粤菜Guangdong Cuisine: Guangdong cuisine is creative Guangdong Cuisine: Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is with an emphasis on artistic presentation. The cuisine is considered light, crisp, and fresh.considered light, crisp, and fresh.粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。
鲜 BaybayBaybay！！！！ 。