課堂匯報(bào)食檢五第八組制作：王莉中國美食

traditionalChinesecuisine

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.中國地域遼闊，民族眾多，所以各種中國飲食口味不一樣，卻都味美，令人垂涎

Chinesefoodcanberoughlydividedintoeightregionalcuisines：中國飲食能夠大致分為八大地方菜系：ShandongCuisine山東菜系SichuanCuisine四川菜系Cantonesefood廣東菜系FujianCuisine福建菜系JiangsuCuisine江蘇菜系ZheJiangCuisine浙江菜系Hunancuisine湖南菜系A(chǔ)nhuiCuisine安徽菜系ShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.山東是許多著名學(xué)者故鄉(xiāng)，比如孔夫子和孟子。許多山東菜歷史和孔夫子一樣悠久，使得山東菜系成為中國現(xiàn)存最古老主要菜系之一。ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系重視湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮鮮淡而聞名。SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.四川菜系，是世界上最著名中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和pricklyash，產(chǎn)生出經(jīng)典刺激味道。另外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選取為原料，油炸，無油炸，腌制和文火燉煮是基本烹飪技術(shù)。沒有品嘗過四川菜人不算來過中國。Chilipeppersandpricklyashareusedinmanydishes,givingitadistinctivelyspicytaste,calledmainChinese.Itoftenleavesaslightnumbsensationinthemouth.

紅綠辣椒被用在許多菜肴中，帶來尤其辣味，在中國文字里叫麻，通常會(huì)在口中留下麻木感覺。

HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜系由湘江地域，洞亭湖和湘西地方菜肴組成。它以其極辣味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中必備品滿漢全席滿漢全席原是清代宮廷中舉行宴會(huì)時(shí)滿人和漢人合做一個(gè)全席。滿漢全席上菜普通起碼一百零八種（南菜54道和北菜54道），分三天吃完。滿漢全席菜式有咸有甜，有葷有素，取材廣泛，用料精細(xì)，山珍海味無所不包。廷臣宴麗人獻(xiàn)茗：獅峰龍井乾果四品：蜂蜜花生、怪味腰果、核桃粘、蘋果軟糖蜜餞四品：蜜餞銀杏、蜜餞櫻桃、蜜餞瓜條、蜜餞金棗餑餑四品：翠玉豆糕、栗子糕、雙色豆糕、豆沙卷醬菜四品：甜醬蘿葡、五香熟芥、甜酸乳瓜、甜合錦前菜七品：喜鵲登梅、蝴蝶暇卷、姜汁魚片、五香仔鴿、糖醋荷藕、泡綠菜花、辣白菜卷膳湯一品：一品官燕御菜五品：砂鍋煨鹿筋、雞絲銀耳、桂花魚條、八寶兔丁、玉筍蕨菜餑餑二品：慈禧小窩頭、金絲燒麥御菜五品：羅漢大蝦、串炸鮮貝、蔥爆牛柳、蠔油仔雞、鮮蘑菜心餑餑二品：喇嘛糕、杏仁豆腐山珍刺五加清炸鵪鶉、紅燒赤貝餑餑二品：絨雞待哺、豆沙蘋果御菜三品：白扒魚唇、紅燒魚骨、蔥燒鯊魚皮燒烤二品：片皮乳豬、維族烤羊肉、隨上薄餅、蔥段甜醬膳粥一品：慧仁米粥水果一品：應(yīng)時(shí)水果拼盤一品告別香茗：珠蘭大方石頭版：滿漢全席北京烤鴨roastBeijingduck辣子雞丁sautedicedchickenwithhotpeppers宮爆雞丁sautedicedchickenwithpeanuts紅燒鯉魚braisedcommoncarp茄汁蝦仁sautefishsliceswithbambooshoots涮羊肉instantboiledslicedmutton糖醋里脊porkfilletswithsweet&soursauce1.各式刺身拼SashimiPlatter2.鍋貼PotSticker3.辣汁脆炸雞腿FriedChickenLegs(SpicyHot)4.雞沙律ChickenSalad5.酥炸大蝦FriedPrawns6.酥炸生豪FriedOysters7.酥炸鮮魷FriedSquid開飯啦。。。。湖南剁椒魚頭和過橋豆腐蘇仙夫子肉香水魚