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1、L o g oBy : Cai ShulingChinese FCompany LogoL o g oAre you hungry?L o g oChapter 1 Chinese traditional staple food 1.rice （米饭） rice is the most common staple （固定的）food in china. Different areas have different type of rice ,it taste different . Cooking method : boiling ,steaming stir-frying（炒）Types:
2、Porridge , fried rice steamed rice（白米饭）L o g oChapter 1 Chinese traditional staple foodporridge fried riceL o g oChapter 1 Chinese traditional staple food2.noodles（面条） noodles is a very old food and it originated in China . It has a long history . As a staple food ,it usually used in northeast. Also
3、 noodles have many different cooking method. Every kind of noodle may taste very different .Next I will give the introduction of various noodles in china.L o g oChapter 1 Chinese traditional staple food The First Culture of Chinese Noodles Festival has released its list of the top ten most popular C
4、hinese noodles . The list covers famed dishes from all across China, including Wuhan hot noodles, Beijing noodles with soybean paste, Shanxi sliced noodles, Henan stewed noodles, Lanzhou ramen, Hangzhou Pian Er Chuan, Kunshan Aozao noodles, Zhenjiang pot cover noodles, Sichuan spicy dandan noodles a
5、nd Jilin Yanji cold noodles.武汉热干面Wuhan hot noodles 北京炸酱面 Beijing noodles with soybean pasteL o g oChapter 1 Chinese traditional staple food 山西刀削面Shanxi Sliced Noodles 河南烩面 Henan Stewed NoodlesL o g oChapter 1 Chinese traditional staple food兰州拉面 Lanzhou Ramen 杭州片儿川 Hangzhou Pian Er ChuanL o g oChapte
6、r 1 Chinese traditional staple food昆山奥灶面 Kunshan Aozao Noodles 镇江锅盖面 Zhenjiang Pot Cover NoodlesL o g oChapter 1 Chinese traditional staple food四川担担面 Sichuan Spicy Dandan Noodles 吉林延吉冷面 Jilin Yanji Cold NoodlesL o g oChapter 2 Chinese characteristic cuisine China covers a large territory and has man
7、y nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。 Chinese food can be roughly divided into four regional cuisines ：中国饮食可以大致分为四大地方菜系 ：Shandong Cuisine山东菜系山东菜系 Sichuan Cuisine四川菜系四川菜系Cantonese Cuisine广东菜系广东菜系Jian
8、gsu Cuisine江苏菜系江苏菜系L o g oChapter 2 Chinese characteristic cuisine1.Shandong Cuisine山东菜系山东菜系 Introduction: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of north china cuisine.Development: Shandong cuisine originated in the
9、 QI and Lu areas in spring-autumn and warring states period . Formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of North China cuisine,Factions（派别）（派别）: Jinan style dishes , Jiaodong style dishes ,Confucius style dishesL o g oBraised shrimp
10、 油焖基围虾Braised intestine 九转大肠Sweet and sour cabbage 醋溜白菜L o g oChapter 2 Chinese characteristic cuisineJinan style DishesKnown for : soupBe good at: explosion , fry , roast , burnFeatures: clear , fresh , crisp , tenderRepresentatives : broth assorted(清汤什锦）milk soup of cattail (奶汤蒲菜）sweet and sour ca
11、rp(糖醋鲤鱼）L o g oChapter 2 Chinese characteristic cuisineJiaodong style dishesKnown for: Fushan dishes in yantaiBe good at : seafoodFeatures : keep ingredient flavor and focus on the colorRepresentatives : quick-fired huangcai(溜黄菜）Soft-fried meatballs with sugar（雪花肉丸子）Soft-Fried pork filet（软炸里脊）L o g
12、oChapter 2 Chinese characteristic cuisineConfucius style dishesKnown for: guanfu style disesBe good at :cooking techniquesFeatures : eat no rice but is of the finest quality , nor meatbut is finely minced(食不厌精，脍不厌细孔子）Representatives : “ yipin ” bean curd(一品豆腐）go to court with child(带子上朝）boiled ginkg
13、o（诗礼银杏）L o g oChapter 2 Chinese characteristic cuisineSichuan Cuisine四川菜系四川菜系Introduction : Sichuan cuisine is one of Chinas four great cuisine, it originated in the Sichuan province (today Chongqing City), Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all
14、 over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well.characteristic :Sichuan cuisine is characterized by its spicy and hot flavors, fish flavor鱼香, spicy flavor椒麻, sour and hot flavor醋椒. Cooking method: more than 20 types
15、, including fried , stir frying , boiled , blasting , stewed and so onCategories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸九扣菜and local flavor snacks风味小吃L o g oChapter 2 Chinese characteristic cuisineDishes: sichuan hot pot (麻辣火锅）Twice-cooked pork （回锅肉）, Fish flavored shredded
16、 pork with garlic sauce（鱼香肉丝）, Mapo Tofu （麻婆豆腐 ）and Kung Pao Chicken （宫保鸡丁 ）L o g oChapter 2 Chinese characteristic cuisineDessert: Onion fragrant glutinous rice ball（葱香糯米团），（葱香糯米团），Dan dan noodles（担担面）（担担面）L o g oChapter 2 Chinese characteristic cuisineCantonese cuisine 广东菜系广东菜系Introduction : Canto
17、nese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. “Eating in Guangzhou” is a famous word. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroadFeatures : The feature of Canton
18、ese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹调技艺考究，刀工操作精细. .Quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。Cooking method : The cuisi
19、nes commonly employed techniques are those of decocting熬, boiling, braising炖, steaming蒸, frying炒/炸, soaking泡and so on.L o g oillustrating 龙虎斗Wax Gourd Soup 冬瓜盅Crispy suckling pig 脆皮乳猪L o g oChapter 2 Chinese characteristic cuisineSiu mei (烧味) is essentially the Chinese rotisserie（烤肉） style of cookin
20、g. Unlike most other Cantonese dishes, Siu mei consists only of meat, with no vegetables. It creates a unique barbecue (烤肉）flavor that a sauce（调味汁） is usually added but a different sauce is used for each meat.L o g oChapter 2 Chinese characteristic cuisineSeafoodL o g oChapter 2 Chinese characterist
21、ic cuisineDessertL o g oChapter 2 Chinese characteristic cuisineJiangsu Cuisine 江江苏菜系菜系Introduction : It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. 江苏菜流行于在扬子江下流。以水产作为主要原料，注重原料的鲜味。Features:1. It pays more attention to
22、cutting technique, made elaborately. (制作精细，注意刀工 )2. It insists on original taste，focuses on how to use soup to make cooking better. It is a light meal, but refreshing! (口味清淡，强调本味，重视调汤，风味清鲜)3. Its cooking is good at duration(持续时间） and degree of heating（火候）, and simmer（炖）、braise（焖）、stew（煨）、steam（蒸）、 Stir-fry （炒）are perfect!4. It is brightly colored and beautifully designed that pleases the eye; visually vivid and pleasing.( 色彩鲜艳，清爽悦目；造型美观，别致新颖，生动逼真)L o g oJiangsu cuisine苏菜/淮扬菜Yangzhou Fried Rice 扬州炒饭Sweet and sour mandarin fish 松鼠桂鱼Stewed pork ball in brown sauce红烧狮子头 END Thank you！
