Chinesefoodcanberoughlydividedintoeightregionalcuisines：ShandongCuisine山東菜系SichuanCuisine四川菜系CantoneseCuisine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安徽菜系第1頁/共21頁第一頁，共22頁。ShandongShandongisthebirthplaceofmanyfamousancientscholarssuchasConfuciousandMencius.AndmuchofShandongcuisine'shistoryisasoldasConfucioushimself,makingittheoldestexistingmajorcuisineinChina.第2頁/共21頁第二頁，共22頁。consistofJinancuisineandJiaodongcuisineclear,pureandnotgreasyuseshallotandgarlictastepungentShandongcuisine魯菜第3頁/共21頁第三頁，共22頁。九轉(zhuǎn)大腸Braisedintestinesinbrownsauce德州扒雞Braisedchicken,Dezhoustyle蟹黃海參Braisedseacucumber

第4頁/共21頁第四頁，共22頁。Sichuancuisine川菜oneofthemostfamousChinesecuisinesintheworldcharacterizedbyitsspicyandpungentflavorusepicklingandbraising第5頁/共21頁第五頁，共22頁。宮保雞丁Kungpaochicken

夫妻肺片Couple'sslicedbeefinchilisauce麻婆豆腐MapoTofu

回鍋肉Twice-cookedpork

第6頁/共21頁第六頁，共22頁。ItisthemostwidelyavailableChineseregionalcuisineoutsideofChina.PeopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.中國北方人常說，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。Cantonesecuisine粵菜Cantoneseareknowntohaveanadventurouspalate第7頁/共21頁第七頁，共22頁。白切貴妃雞Whitecutchicken廣州文昌雞

Wenchangchicken,Guangzhoustyle蠔皇鳳爪

Oystersaucechicken炸子雞friedyoungchicken

第8頁/共21頁第八頁，共22頁。Fujiancuisine閩菜consistingofFuzhoucuisine,QuanzhoucuisineandXiamencuisinebeautifulcolorandmagictasteofsweet,sour,saltyandsavoryfeature:pickledtaste(鹵味)第9頁/共21頁第九頁，共22頁。

佛跳墻Fojumpawall

荔枝肉Litchimeat

碎排骨Brokenribs七星魚丸SevenStarFish第10頁/共21頁第十頁，共22頁。Jiangsucuisine蘇菜、淮揚(yáng)菜mainingredients：aquaticscarvingtechniques(雕刻技術(shù))not-too-spicy,not-too-blandtaste（不辣不溫的口感）第11頁/共21頁第十一頁，共22頁。蟹粉獅子頭Lion'shead金陵鹽水鴨Saltyduck鳳尾蝦PterisShrimp蜜汁火方Steamedhaminhoneysauce第12頁/共21頁第十二頁，共22頁。Zhejiangcuisine浙菜notgreasywinsitsreputationforfreshness,tenderness,softnessHangzhoucuisineisthemostfamous第13頁/共21頁第十三頁，共22頁。東坡肉Dongpo'sbraisedpork西湖醋魚Steamedgrasscarpinvinegargravy龍井蝦仁Longjingshrimp西湖莼菜湯WestLakesoup第14頁/共21頁第十四頁，共22頁。Hunancuisine湘菜thickandpungentflavorconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau第15頁/共21頁第十五頁，共22頁。臘味合蒸Mixed

cured

meat

東安子雞Donganchicken祖庵魚翅Workinggroupsharkfin金錢魚Fishmoney第16頁/共21頁第十六頁，共22頁。Anhuicuisine徽菜goodatbraisingandstewingusesugarandhamstoimprovetaste第17頁/共21頁第十七頁，共22頁。紅燒果子貍Stewed

civet

cats

黃山燉鴿MountHuangshanbraisedpigeon火腿燉甲魚Hamstewedturtle清蒸石雞SteamedPartridge第18頁/共21頁第十八頁，共22頁。滿漢全席滿漢全席，滿清宮廷盛宴。既有宮廷菜肴之特色，又有地方風(fēng)味之精華；突出滿族菜點(diǎn)特殊風(fēng)味，燒烤、火鍋、涮鍋幾乎不可缺少的菜點(diǎn)，同時(shí)又展示了漢族烹調(diào)的特色，扒、炸、炒、熘、燒等兼?zhèn)?，?shí)乃中華菜系文化的瑰寶和最高境界。

第19頁/共21頁第十九頁，共22頁。Ahealthydiet,ahealthylife第20頁/共21頁第二十頁，共22頁。感謝您的觀看！第21頁/共21頁第二十一頁，共22頁。內(nèi)容總結(jié)Chinesefoodcanberoughlydividedintoeig