各国的饮食文化
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制作人：崔云芬 2013110129 费驰媛 2013110141 姚亚娟 2013110210 王诗煜 2013110149
8/17/2020
1. China: with a long history, flavor diversity. China is a Civilized country with profound food culture. Our country has always been a ‘north flour south rice’ “statement, there is a‘ tastes north salty ,east acid ,south sweet, west spicy 'point, there are eight regional cuisines: sichuan, shandong, hunan, jiangsu, cuisine, cantonese ,fujian, zhejiang food eight flavor.
French cuisine emphasize seasonings with condiments varied. It’s good at with wine to taste, and the choose of wine for different kinds of food has strict rules, such as broth(清汤) with wine, brandy, dessert with seafood with various liqueur or brandy, etc. Alcohol and spices in the recipe are two elements.
its freshness, and alcohol, meat is sweet and not greasy style characteristic
佛跳墙 Steamed Abalone with Shark's Fin and Fish Maw in Broth
8/17/2020
泉州肉粽
2. France: food for the art of essence
奶汤蒲菜
济南汤菜之冠
8/17/2020
鲁菜之济南风味 Ji'nan food with
fragrant, crisp, taste thick and pure is known, especially skilled at making soup, voicing clear, can be called a must.
龙虎斗 A dragon and a tiger in combat
8/17/2020
盐焗鸡 Salt Baked Chicken
湘菜：Good at sweet and sour,
the township has a rich flavor.
外婆菜 Grandmother vegetables
8/17/2020
拔丝芋头 Toffee taro
8/17/2020
红烧果子狸 Stewed civet cats
粤菜：Cooking on the speculation, the
main burst, stewed, fried, baked with, and not pay attention to clear light, fresh and impressive, tender but not health, oil and not greasy, "five Zi" (incense, loose, soft, fat, thick), "six" (sour, sweet, bitter, spicy, salty, fresh) said
鲁菜之胶东风味
Jiaodong food is seafood, do good seafood, Jane dishes Jiapin, seafood dishes and more
油爆海螺 Fried conch
8/17/2020
鲁菜之孔府菜Confucian Reside百度文库ce dishes
诗礼银杏 Cultured Ginkgo
8/17/2020
一卵孵双凤（又名西瓜鸡） A hatching Shuangfeng
（辣子鸡）
Spicy chicken
8/17/2020
川菜：Originated from
Sichuan to hemp, spicy, fresh, fragrant, features.
苏菜：The importance of transfer soup to
keep juice, flavor, refreshing, thick and not greasy, and light but not thin, crisp bone removal without losing its shape, tender crisp without losing its flavor.
双味剁椒鱼头 double flavor fish
浙菜：Pay attention to keep fresh
crisp taste, color and flavor of raw materials
东坡肉 宁波红膏呛蟹
Ningbo red cream choke crabs
8/17/2020
闽菜：especially in the "sweet", "taste"
扬州炒饭 Yangzhou fried rice
8/17/2020
松鼠桂鱼 Sweet and Sour Mandarin Fish
徽菜：Cooking methods, good burning,
stewing, steaming, and the explosion, cooking less, heavy oil, heavy color, heavy fire power
fine workmanship, cooking techniques comprehensively, especially in burned, fried, roasted, fried, grilled Kyo, and the complexity of the production process
8/17/2020
1. China: with a long history, flavor diversity. China is a Civilized country with profound food culture. Our country has always been a ‘north flour south rice’ “statement, there is a‘ tastes north salty ,east acid ,south sweet, west spicy 'point, there are eight regional cuisines: sichuan, shandong, hunan, jiangsu, cuisine, cantonese ,fujian, zhejiang food eight flavor.
French cuisine emphasize seasonings with condiments varied. It’s good at with wine to taste, and the choose of wine for different kinds of food has strict rules, such as broth(清汤) with wine, brandy, dessert with seafood with various liqueur or brandy, etc. Alcohol and spices in the recipe are two elements.
its freshness, and alcohol, meat is sweet and not greasy style characteristic
佛跳墙 Steamed Abalone with Shark's Fin and Fish Maw in Broth
8/17/2020
泉州肉粽
2. France: food for the art of essence
奶汤蒲菜
济南汤菜之冠
8/17/2020
鲁菜之济南风味 Ji'nan food with
fragrant, crisp, taste thick and pure is known, especially skilled at making soup, voicing clear, can be called a must.
龙虎斗 A dragon and a tiger in combat
8/17/2020
盐焗鸡 Salt Baked Chicken
湘菜：Good at sweet and sour,
the township has a rich flavor.
外婆菜 Grandmother vegetables
8/17/2020
拔丝芋头 Toffee taro
8/17/2020
红烧果子狸 Stewed civet cats
粤菜：Cooking on the speculation, the
main burst, stewed, fried, baked with, and not pay attention to clear light, fresh and impressive, tender but not health, oil and not greasy, "five Zi" (incense, loose, soft, fat, thick), "six" (sour, sweet, bitter, spicy, salty, fresh) said
鲁菜之胶东风味
Jiaodong food is seafood, do good seafood, Jane dishes Jiapin, seafood dishes and more
油爆海螺 Fried conch
8/17/2020
鲁菜之孔府菜Confucian Reside百度文库ce dishes
诗礼银杏 Cultured Ginkgo
8/17/2020
一卵孵双凤（又名西瓜鸡） A hatching Shuangfeng
（辣子鸡）
Spicy chicken
8/17/2020
川菜：Originated from
Sichuan to hemp, spicy, fresh, fragrant, features.
苏菜：The importance of transfer soup to
keep juice, flavor, refreshing, thick and not greasy, and light but not thin, crisp bone removal without losing its shape, tender crisp without losing its flavor.
双味剁椒鱼头 double flavor fish
浙菜：Pay attention to keep fresh
crisp taste, color and flavor of raw materials
东坡肉 宁波红膏呛蟹
Ningbo red cream choke crabs
8/17/2020
闽菜：especially in the "sweet", "taste"
扬州炒饭 Yangzhou fried rice
8/17/2020
松鼠桂鱼 Sweet and Sour Mandarin Fish
徽菜：Cooking methods, good burning,
stewing, steaming, and the explosion, cooking less, heavy oil, heavy color, heavy fire power
fine workmanship, cooking techniques comprehensively, especially in burned, fried, roasted, fried, grilled Kyo, and the complexity of the production process