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1、L o g oChinese Cuisine第一页，共18页。L o g o第二页，共18页。L o g o Chinese cuisine（菜系）（菜系） includes a variety of different flavors due to Chinas vast territory and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into eight regional cuisines.Do you know?第三页，共18页。L o g o鲁
2、菜鲁菜Shandong Cuisine川菜川菜Sichuan Cuisine粤菜粤菜Cantonese Cuisine闽闽菜菜Fujian Cuisine苏菜苏菜 Jiangsu Cuisine浙菜浙菜Zhejiang CuisineEight Regional Cuisines湘菜湘菜HunanCuisine徽菜徽菜Anhui Cuisine第四页，共18页。L o g oShandong Cuisine One of the oldest cuisines in China, with a history of 2,500 years. Shandong Cuisine originate
3、s from Confucius family, then adopted by imperial （至至高高无无上上(zh go w shng)的的）kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines. 第五页，共18页。L o g oFamous Dishes九转大肠九转大肠(dchng)糖醋糖醋(tn c)鲤鱼鲤鱼油焖大虾油焖大虾 A combination of Jinan and Jiaodong, Shandong i
4、s characterized by an emphasis（重重点点(zhngdin)）on freshness, aroma（香香）, and crispness（酥）（酥）. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying .（炸炸、烤烤、煎、炒）煎、炒） Jiaodong division is famous for cooking seafood with fresh and light taste.第六页，共18页。L o g oSichuan Cuisine Characterized
5、 in hot and numbing taste because using a lot of peppercorns（花椒）（花椒） and spices（香料（香料(xinglio)）. Now it is one of the fastest growing cuisines in the world. Sichuan hot pots（火锅）（火锅） is the most famous hot pots in the world, especially the mandarin duck hot pot(鸳鸯火锅鸳鸯火锅) Sichuan, both spicy and punge
6、nt（香辣）（香辣）, is one of the most famous Chinese cuisines in the world. 第七页，共18页。L o g oFamous Dishes鱼香肉丝鱼香肉丝麻婆豆腐麻婆豆腐(m p du f)宫保鸡丁宫保鸡丁东坡东坡(dn p)肘子肘子第八页，共18页。L o g oCantonese Cuisine Guangdong cuisine is formed from west Han dynasty, Guangdong cuisine learn from the south cooking methods. Guangdong cui
7、sine becomes one of the most famous cuisines in China. 第九页，共18页。L o g o Guangdong cuisine is creative with an emphasis on artistic presentation. The cuisine is considered light（淡淡）, crisp（酥酥）and fresh（鲜鲜）.白切鸡白切鸡糖醋糖醋(tn c)咕噜肉咕噜肉 第十页，共18页。L o g oFujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cui
8、sine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste .Flavour: sweet, sour, salty and savory(香香 辣辣 的的 ) . The most distinct features are their “pickled taste”(卤卤味味(lwi) . 佛佛跳跳墙墙醉醉排排骨骨(pig)第十一页，共18页。L o g oJiangsu CuisineAlso called Huaiyang, Jiangsu uses
9、seafood as its main ingredient（ 原原 料料 (yunlio)） and is known for carving techniques and a light, fresh and sweet flavor. 狮子头狮子头霸王别姬霸王别姬(b wng bi j)松鼠松鼠(sngsh)鳜鱼鳜鱼第十二页，共18页。L o g oZhejiang CuisineMade up of Hangzhou, Ningbo and Shaoxing Cuisines, Zhejiang is enjoyed for its freshness, tenderness, and
10、 mellow.（鲜鲜、柔、滑）、柔、滑）东坡肉东坡肉叫花鸡叫花鸡西湖西湖(x h)醋鱼醋鱼第十三页，共18页。L o g oHunan cuisineIncluding local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau, Hunan is known for its use of chili pepper（红红辣辣椒椒） and shallot（葱葱） ，characterized by its spicy and pungent （麻辣（麻辣(m l)）flavor. 腊味腊味(lwi)合蒸合蒸剁椒鱼
11、头剁椒鱼头(y tu)红烧猪蹄红烧猪蹄第十四页，共18页。L o g oAnhui CuisineAnhui Cuisine focuses on cooking temperature, braising(炖炖) , and stewing（蒸蒸） . Hams （火火腿腿(hutu)）are used to improve taste and sugar candy for freshness. 腐乳腐乳(fr)鸡鸡香菇香菇(xingg)板栗板栗火腿炖甲鱼火腿炖甲鱼第十五页，共18页。L o g o九转大肠九转大肠 Braised Intestines in Brown Sauce 糖醋鲤
12、鱼糖醋鲤鱼 Sweet and sour carp油焖大虾油焖大虾 Braised shrimp 鱼香肉丝鱼香肉丝 Fish flavored shredded pork with garlic sauce麻婆豆腐麻婆豆腐(m p du f) Mapo Tofu 宫保鸡丁宫保鸡丁 Kung Pao Chicken 东坡肘子东坡肘子 Braised Dongpo Pork Hock with Brown Sauce 白切鸡白切鸡 Boiled Chicken with Sauce 糖醋咕噜肉糖醋咕噜肉 Sweet and Sour Pork with Fat 佛跳墙佛跳墙 Monk Jumps
13、over Wall醉排骨醉排骨 Spare Ribs in Wine Sauce 狮子头狮子头 Stewed pork ball in brown sauce第十六页，共18页。L o g o霸王别姬霸王别姬 Farewell to my concubine松鼠鳜鱼松鼠鳜鱼 Sweet and sour mandarin fish 东坡肉东坡肉 Braised Dongpo Pork 叫花鸡叫花鸡 Beggars Chicken 西湖醋鱼西湖醋鱼 Steamed grass carp in vvinegar gravy腊味合蒸腊味合蒸 Mixed cured meat剁椒鱼头剁椒鱼头 Steamed fish head with diced hot red peppers红烧猪蹄红烧猪蹄 Braised pork trotter with soya sauce腐乳腐乳(fr)鸡鸡 Fermented bean curd chicken香菇板栗香菇板栗 Mushrooms chestnut火腿炖甲鱼火腿炖甲鱼 Ham stewed turtle第十七页，共18页。L o g o第十八页，共18页。
