中國(guó)菜系，Chinese

Cuisine

中國(guó)菜系，Chinese

Cuisine1四大菜系：魯菜，蘇菜，川菜，粵菜八大菜系魯菜：蘇菜，川菜，粵菜，浙菜，徽菜，湘菜，閩菜All

ofthe

Chinese

cuisineEightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Cantonese,Sichuan,Shandong,andHuaiyangcuisine(combiningAnhui,Jiangsu,andZhejiang)astheFourGreatTraditions(四大菜系).四大菜系：魯菜，蘇菜，川菜，粵菜八大菜系魯菜：蘇菜，川菜，粵2蘇菜魯菜浙菜川菜湘菜粵菜魯菜徽菜閩菜晉菜Focusesonthe

cuisine

蘇菜魯菜浙菜川菜湘菜粵菜魯菜徽菜閩菜晉菜Focuseson3魯菜OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfucius’familybanquet,thenadoptedbyimperialkitchen.

LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines代表菜：Dezhougrilledchicken炙雞（德州扒雞），Scallionflavouredseacucumbers蔥燒海參

Shandongcuisine

魯菜Oneoftheoldes4粵菜Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulers.Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.

Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.代表菜：YuanyangCrabpaste鴛鴦膏蟹、ChickenMarinatedwithConpoy白切貴妃雞、GuangzhouCuisine粵菜Longago,Guangdonghasbeen5川菜2000yearsofhistorybutgainedpopularityalloverChinaafter1980’sCharacterizedinhotandnumbingtastebecauseusingalotofpeppercornsandspices.

Nowitisoneofthefastestgrowingcuisinesintheworld.代表菜：Pockmarkedbeancurd麻婆豆腐SichuanHotPot四川火鍋SichuanCuisine川菜2000yearsofhistorybutga6蘇菜：1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.

代表菜：StewedPorkBallinBrownSauce紅燒獅子頭、SpicySpareRibs香辣排骨jiangsuCuisine蘇菜：1000yearsago,cateringin7湘菜HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.

Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.

代表菜：Couple'sSlicedBeefinChiliSauce夫妻肺片、KingSauteedCrabinHotandSpicySauce霸王香辣蟹HunanCuisine湘菜Hunancuisineconsistsofl8徽菜AnhuicuisineisderivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine.Anhuicuisineisknownforitsuseofwildgameandherbs,bothlandandsea,andsimplemethodsofpreparation.

代表菜：Huangshanstewedpigeon黃山燉鴿、SauteedTofuwithThreeDelicacies三鮮豆腐anhuiCuisine徽菜Anhuicuisineisderivedfro9浙菜Zhejiang

cuisine

Food

made

in

the

Zhejiang

style

is

not

greasy,

having

instead

a

fresh

and

soft

flavor

with

a

mellow

fragrance.

HangzhouCuisineisthemostfamousoneamongtheZhejiangCuisine.代表菜：WestLakevinegarfish西湖醋魚(yú),Dongpo

pork東坡肉、ZhejiangCuisine浙菜Zhejiang

cuisine

Food

made

i10閩菜FujiancuisineisderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.代表菜：TaiChitaro太極芋泥，Sautéshreddedwhelksinricewinesauce淡糟香螺片，F(xiàn)ujianCuisine閩菜Fujiancuisineisderivedfr11晉菜ShanxiCuisine,isbasedinShanxiasthebirthplaceofcuisine,basicflavortosweetandsoursaltyandspicybased,supplementedby.Jincaimaterialsandsimple,cookingfocusonthefirepower.代表菜：Fishjump

鯉魚(yú)跳龍門

Mangojelly芒果凍ShanxiCuisine晉菜ShanxiCuisine,isbasedin12八大菜系介紹課件13你只看到我在品嘗美味，卻沒(méi)看到我為吃瘋狂。你有你的態(tài)度，我有我的堅(jiān)持。你嘲笑我整天只知道吃，我可憐你不懂人世間色味俱全的完美。你可以不支持，但我會(huì)證明有美食的人生才夠完整美麗！吃貨是注定勇敢的旅行，路上總少不了艱辛，但那又怎樣，我微笑面對(duì)活出精彩！我是吃貨，我為自己代言！Youonlyseeme

deliciousintaste,

butdidn'tsee

me

eat

crazy.

Youhaveyour

attitude,

Ihavemyinsistence.

You

laughI

onlyknowhowtoeat

allday,

Ipityyou

don'tknow

theperfectman

intheworld

ofcolor

andtasteofthe.Youcan

notsupport,

butIwillprove

agourmet

life

is

full

ofbeautiful!

Foodproducts

aredestinedto

brave

journey,

theroad

therewillalwaysbe

difficult,but

sowhat,

Ismiletoface

living!

Iamthe

Chihuo,

I

speakforhimself!你只看到我在品嘗美味，卻沒(méi)看到我為吃瘋狂。你有你的態(tài)度，我有14Thanksforwatching

我是吃貨，我為自己代言。Iamthe

chowhound,so,Irepresentmyself.Thanksforwatching我是吃貨，我為自己代15中國(guó)菜系，Chinese

Cuisine

中國(guó)菜系，Chinese

Cuisine16四大菜系：魯菜，蘇菜，川菜，粵菜八大菜系魯菜：蘇菜，川菜，粵菜，浙菜，徽菜，湘菜，閩菜All

ofthe

Chinese

cuisineEightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Cantonese,Sichuan,Shandong,andHuaiyangcuisine(combiningAnhui,Jiangsu,andZhejiang)astheFourGreatTraditions(四大菜系).四大菜系：魯菜，蘇菜，川菜，粵菜八大菜系魯菜：蘇菜，川菜，粵17蘇菜魯菜浙菜川菜湘菜粵菜魯菜徽菜閩菜晉菜Focusesonthe

cuisine

蘇菜魯菜浙菜川菜湘菜粵菜魯菜徽菜閩菜晉菜Focuseson18魯菜OneoftheoldestcuisinesinChina,withahistoryof2,500years.OriginatesfromConfucius’familybanquet,thenadoptedbyimperialkitchen.

LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines代表菜：Dezhougrilledchicken炙雞（德州扒雞），Scallionflavouredseacucumbers蔥燒海參

Shandongcuisine

魯菜Oneoftheoldes19粵菜Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulers.Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.

Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.代表菜：YuanyangCrabpaste鴛鴦膏蟹、ChickenMarinatedwithConpoy白切貴妃雞、GuangzhouCuisine粵菜Longago,Guangdonghasbeen20川菜2000yearsofhistorybutgainedpopularityalloverChinaafter1980’sCharacterizedinhotandnumbingtastebecauseusingalotofpeppercornsandspices.

Nowitisoneofthefastestgrowingcuisinesintheworld.代表菜：Pockmarkedbeancurd麻婆豆腐SichuanHotPot四川火鍋SichuanCuisine川菜2000yearsofhistorybutga21蘇菜：1000yearsago,cateringindustryhighlydeveloped.Geographically,betweensouthandnorth,combiningvariouscookingstyles.Strictselectionofingredientsaccordingtoseasons.

代表菜：StewedPorkBallinBrownSauce紅燒獅子頭、SpicySpareRibs香辣排骨jiangsuCuisine蘇菜：1000yearsago,cateringin22湘菜HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.

Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.

代表菜：Couple'sSlicedBeefinChiliSauce夫妻肺片、KingSauteedCrabinHotandSpicySauce霸王香辣蟹HunanCuisine湘菜Hunancuisineconsistsofl23徽菜AnhuicuisineisderivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine.Anhuicuisineisknownforitsuseofwildgameandherbs,bothlandandsea,andsimplemethodsofpreparation.

代表菜：Huangshanstewedpigeon黃山燉鴿、SauteedTofuwithThreeDelicacies三鮮豆腐anhuiCuisine徽菜Anhuicuisineisderivedfro24浙菜Zhejiang

cuisine

Food

made

in

the

Zhejiang

style

is

not

greasy,

having

instead

a

fresh

and

soft

flavor

with

a

mellow

fragrance.

HangzhouCuisineisthemostfamousoneamongtheZhejiangCuisine.代表菜：WestLakevinegarfish西湖醋魚(yú),Dongpo

pork東坡肉、ZhejiangCuisine浙菜Zhejiang

cuisine

Food

made

i25閩菜FujiancuisineisderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.代表菜：TaiChitaro太極芋泥，Sautéshreddedwhelksinricewinesauce淡糟香螺片，F(xiàn)ujianCuisine閩菜Fujiancuisineisderivedfr26晉菜ShanxiCuisine,isbasedinShanxiasthebirthplaceofcuisine,basicflavortosweetandsoursaltyandspicybased,supplementedby.Jincaimaterialsandsimp