1、company logo,by : cai shuling,chinese food,are you hungry?,company logo,chapter 1 chinese traditional staple food,1.rice （米飯） 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（白米飯）,company logo,chapter 1 chinese traditional staple food,porridge fried rice,company logo,chapter 1 chinese traditional staple food,2.noodles（面條） noodles is a very old food and it originated in china . it has a long history . as a staple food ,it usually used in

3、 northeast. also 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.,company logo,chapter 1 chinese traditional staple food,the first culture of chinese noodles festival has released its list of th

4、e top ten most popular chinese 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, sichua

5、n spicy dandan noodles and jilin yanji cold noodles.,武漢熱干面wuhan hot noodles 北京炸醬面 beijing noodles with soybean paste,company logo,chapter 1 chinese traditional staple food,山西刀削面shanxi sliced noodles 河南燴面 henan stewed noodles,company logo,chapter 1 chinese traditional staple food,蘭州拉面 lanzhou ramen 杭

6、州片兒川 hangzhou pian er chuan,company logo,chapter 1 chinese traditional staple food,昆山奧灶面 kunshan aozao noodles 鎮(zhèn)江鍋蓋面 zhenjiang pot cover noodles,company logo,chapter 1 chinese traditional staple food,四川擔(dān)擔(dān)面 sichuan spicy dandan noodles 吉林延吉冷面 jilin yanji cold noodles,company logo,chapter 2 chinese ch

7、aracteristic cuisine,china covers a large territory and has many nationalities, hence a variety of chinese food with different but fantastic and mouthwatering flavor. 中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。,chinese food can be roughly divided into four regional cuisines ： 中國飲食可以大致分為四大地方菜系 ：,jiangsu cuis

8、ine 江蘇菜系,company logo,chapter 2 chinese characteristic cuisine,1.shandong cuisine 山東菜系 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 qi a

9、nd 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（派別）: jinan style dishes , jiaodong style dishes ,confucius style dishes,braised shrimp 油燜基圍蝦,braised

10、 intestine 九轉(zhuǎn)大腸,sweet and sour cabbage 醋溜白菜,company logo,chapter 2 chinese characteristic cuisine,jinan style dishes known for : soup be good at: explosion , fry , roast , burn features: clear , fresh , crisp , tender representatives : broth assorted(清湯什錦） milk soup of cattail (奶湯蒲菜） sweet and sour

11、carp(糖醋鯉魚）,company logo,chapter 2 chinese characteristic cuisine,jiaodong style dishes known for: fushan dishes in yantai be good at : seafood features : keep ingredient flavor and focus on the color representatives : quick-fired huangcai(溜黃菜） soft-fried meatballs with sugar（雪花肉丸子） soft-fried pork f

12、ilet（軟炸里脊）,company logo,chapter 2 chinese characteristic cuisine,confucius style dishes known for: guanfu style dises be good at :cooking techniques features : eat no rice but is of the finest quality , nor meat but is finely minced(食不厭精，膾不厭細(xì)孔子） representatives : “ yipin ” bean curd(一品豆腐） go to cour

13、t with child(帶子上朝）boiled ginkgo（詩禮銀杏）,company logo,chapter 2 chinese characteristic cuisine,sichuan cuisine 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

14、 but also enjoyed by people from all 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魚香, spicy flavor椒麻, sour and hot flavor醋椒

15、.,cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so on categories: feast dishes筵席菜, home style dishes家常菜, rural home style dishes三蒸九扣菜and local flavor snacks風(fēng)味小吃,company logo,chapter 2 chinese characteristic cuisine,dishes: sichuan hot pot (麻辣火鍋）t

16、wice-cooked pork （回鍋肉）, fish flavored shredded pork with garlic sauce（魚香肉絲）, mapo tofu （麻婆豆腐 ）and kung pao chicken （宮保雞丁 ）,company logo,chapter 2 chinese characteristic cuisine,dessert: onion fragrant glutinous rice ball（蔥香糯米團(tuán)），dan dan noodles（擔(dān)擔(dān)面）,company logo,chapter 2 chinese characteristic cuisi

17、ne,cantonese cuisine 廣東菜系,introduction : cantonese 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 nationa

18、lly and abroad,features : the feature of cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹調(diào)技藝考究，刀工操作精細(xì). .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.并且注重質(zhì)和

19、味，口味比較清淡，力求清中求鮮、淡中求美。 cooking method : the cuisines commonly employed techniques are those of decocting熬, boiling, braising燉, steaming蒸, frying炒/炸, soaking泡and so on.,illustrating 龍虎斗,wax gourd soup 冬瓜盅,crispy suckling pig 脆皮乳豬,company logo,chapter 2 chinese characteristic cuisine,siu mei (燒味) is es

20、sentially the chinese rotisserie（烤肉） style of cooking. 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（調(diào)味汁） is usually added but a different sauce is used for each meat.,company logo,chapter 2 chinese characteristic cuisine,seafood,company logo,chapter 2 chinese characteristic cuisine,dessert,company logo,chapter 2 chinese characteristic cuisine,jiangsu cuisine 江蘇菜系 introduction : it is popular in the lower reach of the yangtze river. aquatics as the main ingredients, it s