英语课前演讲—八大菜系

Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain
Boiled whole chicken. Spicy Fried HaiGuaZi. Stir-fried asparagus . Lianrong sesame ball.
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
川菜Sichuan Cuisine(四川菜系)
2000 years of history but gained popularity all over China after 1980’s Characterized in hot and numbing taste because using a lot of peppercorns and spices. Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style
Beef and fish are most popular. Now making more and more seafood due to the influence f Cantonese food. Most famous one is “hot and spicy crab”.
Chicken cubes with peanuts . Fish-Flavored Shredded Pork . Pockmarked bean curd.
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects. 18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.
Specializes in seafood like prawns, sea cucumber, flounder. Also emphasize on soup gravy. Traditional luxury royal banquet.
Dezhou grilled chicken. Lotus flower and shrimp. Scallion flavoured sea cucumbers .
One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines.
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
Chinese food can be roughly divided into eight regional cuisines ：
pork in sweet and sour sauce. golden roasted suckling pig . Fricassee three kinds of snakes and cat.
苏菜Jiangsu Cuisine(江苏菜系)
1000 years ago, catering industry highly developed. Geographically, between south and north, combining various cooking styles. Strict selection of ingredients according to seasons. Used to be expensive and luxury. Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes
第五组
Santao Duck.
squirrel-shaped mandarin fish
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".