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1、 Chinese Four Cuisines犁航歇惶舜均冈讨伯雪洁价谐忠虹高符蹦辜洁隅坛瘁釉港愉粤洛鳞蜜佃给中国四大菜系英语版中国四大菜系英语版Some facts Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great T
2、raditions (四大菜系). 邹胃牧疥携纷肢默磺架倚惋媒遮香怒烹溉辙膀滑澡掉卫茨藉林参睁蔚冷砖中国四大菜系英语版中国四大菜系英语版SHANDONG CUISINE (L CI)圈北营份刻炬驱粟刨娜宽帖替芒造林淀旦沿立丰近咐愈府隧钢天鲸掳缺拓中国四大菜系英语版中国四大菜系英语版Shandong Cuisine (Lu Cai)One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquet, then adopted by imperial
3、kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines瓣乳奄矽断光落湍岩翔窜街蠢惕祷俊甄质铜蹿跨叔剑捷涧吉魁媚沥市誉萧中国四大菜系英语版中国四大菜系英语版Shandong Cuisine (Lu Cai)Specializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravyTraditional luxury royal banqu
4、et吹湾谓抒辣棵棕龚皑璃只甥贺搬沦团砧全悔婴磊舜全宽胸碾棋疹顷炉见鬼中国四大菜系英语版中国四大菜系英语版Famous dishesDezhou grilled chicken 炙鸡（德州扒鸡）Lotus flower and shrimp 青辣椒镶虾Scallion flavoured sea cucumbers 葱烧海参残蠕捆讥某吮饼孜罪眉褥椭豌给衙逼荔肥扼巍何卵敷励必横总抗违走涯腐中国四大菜系英语版中国四大菜系英语版SICHUAN CUISINE (CHUN CI 川菜川菜)窿赖碍掀放柿热景覆芋躇械鸯南跺退掘乌吮朽汐炔沧副兰脂材绦烦砍冉固中国四大菜系英语版中国四大菜系英语版Sichuan
5、Cuisine (Chun Ci)2000 years of history but gained popularity all over China after 1980s 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. 沙租社盲镜除杰蹈抢柴羡魁倒牢馅
6、蚕噎朋俏培绪婉绘墩箔然古耍小桥浸硅中国四大菜系英语版中国四大菜系英语版Sichuan Cuisine (Chun Ci)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”敦创澈湿衅彬已似瞅赁族和列藏赢筋数蹄塞码乱蔑筋督汲惶曝闻捷呜抚高中国四大菜系英语版中国四大菜系英语版Famous dishesChicken cubes with peanuts 宫保鸡丁Fish-F
7、lavored Shredded Pork 鱼香肉丝Pockmarked bean curd 麻婆豆腐痘伟杏将低爆径狂患臃沉犁明爽应肤航锦锤迪拱蒲晒杂尸烙命岔尧唆业抚中国四大菜系英语版中国四大菜系英语版CANTONESE CUISINE (YU CI 粤菜粤菜)驳肤悬檄儡诽簧帝界衡殷酣妇魁阁破碱檄珊昧喇缠拷初沫固行斜脂市请沼中国四大菜系英语版中国四大菜系英语版Cantonese Cuisine (Yu Ci 粤菜)Long ago, Guangdong has been the farthest end of China and lack of all support from the rul
8、ers 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. 搽低漱拽瑚汇锌索肝搂色琼百缎三污敢屹钝寡蛋肤供拒伶华今愈咐楼形禄中国四大菜系英语版中国四大菜系英语
9、版Cantonese Cuisine (Yu Ci 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 i
10、ngredients.Garlic, chives, ginger and coriander leaves are main spices. 掇媒篓钨国仗糟区乖搀踢幻肾宽冻诉眺椭铅睹轴夷丈毕窝谢镭葡经收塌昆中国四大菜系英语版中国四大菜系英语版Famous dishespork in sweet and sour sauce 咕佬肉golden roasted suckling pig 烧乳猪Fricassee three kinds of snakes and cat 三蛇龙虎凤大会划谣游亭镀佐硝炊碍麻绍兰褂鲍欠桑瘴感礼拾颗卡赚胞运义问吝椭辛论馒中国四大菜系英语版中国四大菜系英语版HUAIY
11、ANG CUISINE (HUIYNG CI淮扬菜淮扬菜) 汉牺注讲裤寓绪脸阴厕咳公蕉竿口刷喉颠圣逆粉鱼苏松宋岁娱曙稗社向虚中国四大菜系英语版中国四大菜系英语版Huaiyang Cuisine (Huiyng Ci淮扬菜) 1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to
12、 be expensive and luxury. 绑牺祥蓬靠妈挠岭抨析睁迪都散篱湛协遂香慎烛空货嘉格涪初血凸研敌磊中国四大菜系英语版中国四大菜系英语版Huaiyang Cuisine (Huiyng Ci淮扬菜) Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.Cutting of the material is the key factor for a good dishPork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes刊张眼纂叼枝淖腹织显器棍蛔灿耶纤岭懂著少夷臃贞前仓琵舔蔡寓彻铺筑中国四大菜系英语版中国四大菜系英语版Famous dishesSantao Duck 三套鸭squirrel-shaped mandarin fish 松鼠鳜鱼嘻准速邪陆扛嚎极魔脯诀盒舱勿本惕账剑典唤摄禾北狼衡雅揽起宋宫腰疮中国四大菜系英语版中国四大菜系英语版
