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1、 Chinese Four CuisinesSome 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 Traditions (四大菜系). SHANDONG CUISINE (L CI)Shandong
2、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 kitchen. Lu cai has great influence in north China and has become the representative of North China cuisinesShandong Cuisine (Lu Cai)Specializes in se
3、afood like prawns, sea cucumber, flounder Also emphasize on soup gravyTraditional luxury royal banquetFamous 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SICHUAN CUISINE (CHUN CI 川菜川菜)Sichuan Cuisine (Chun Ci)2000 years of history but gained
4、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. Sichuan Cuisine (Chun Ci)Beef and fish are most popularNow making
5、 more and more seafood due to the influence of Cantonese foodMost famous one is “hot and spicy crab”Famous dishesChicken cubes with peanuts 宫保鸡丁Fish-Flavored Shredded Pork 鱼香肉丝Pockmarked bean curd 麻婆豆腐CANTONESE CUISINE (YU CI 粤菜粤菜)Cantonese Cuisine (Yu Ci 粤菜)Long ago, Guangdong has been the farthest
6、 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.
7、 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
8、ngredients.Garlic, chives, ginger and coriander leaves are main spices. 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HUAIYANG CUISINE (HUIYNG CI淮扬菜淮扬菜) Huaiyang Cuisine (Huiyng Ci淮扬菜) 1000 years ago, catering industry high
9、ly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. 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 dishesFamous dishesSantao Duck 三套鸭squirrel-shaped mandarin fish 松鼠鳜鱼
