中国四大菜系英文介绍
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Shandong Cuisine (Lu Cai)
•One of the oldest cuisin es in China, with a histor y of 2,500 years. •Originates from Confuci us’ family banquet, then adopted by imperial kitch en. •Lu cai has great influenc e in north China and has become the representati ve of North China cuisine s
Soup of Typha latifolia(奶汤蒲菜）
Braised pork with preserved vegetable in soya sauce （梅菜扣肉）
Famous dishes
•Dezhou grilled chicken 炙鸡（德州扒鸡） •Lotus flower and shrimp 青辣椒镶虾 •Scallion flavoured sea cucumbers 葱烧海参
2015-7-10
Mapo Tofu （麻婆豆腐）
Boiled Fish with Pickled Cabbag e and Chili （酸菜鱼）
Famous dishes
•Chicken cubes with pean uts 宫保鸡丁 •Fish-Flavored Shredded Pork 鱼香肉丝 •Pockmarked bean curd 麻 婆豆腐
2015-7-10
Sweet is the most pro minent feature of Huaiy ang Cuisine, nearly not spicy at all. Cutting of the material i s the key factor for a g ood dish
HUAIYANG CUISINE (HUÁ IYÁ NG CÀ I淮扬菜)
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking styles. • Strict selection of ingredients according t o seasons. • Used to be expensive and luxury.
2015-7-10
SICHUAN CUISINE (CHUĀN CÀI 川菜)
2000 years of history but gained pop ularity all over China after 1980’s Characterized in hot and numbing ta ste because using a lot of peppercorn s and spices. Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style.
2015-7-10
Famous dishes
•pork in sweet and sour sauce 咕佬肉 •golden roasted suc kling pig 烧乳猪 •Fricassee three kin ds of snakes and c at 三蛇龙虎凤大会
2015-7-10
Pork, fresh water fish, and other aquatic creat ures serve as the meat
2015-7-10
Famous dishes
d mandarin fish 松鼠鳜鱼
2015-7-10
Thanks For
Your
Listening ！
2015-7-10
CANTONESE CUISINE (YUÈ CÀ I 粤菜)
• Long ago, Guangdong has been the f arthest end of China and lack of all su pport from the rulers • Cantonese people ate what they could find locally. Wild animals, plants even insects.
Four Regional Cuisines in China
Cantonese, Sichuan, Shandong, and Hua iyang cuisine (comb ining Anhui, Jiangsu, and Zhejiang) as th e Four Great Traditi ons (四大菜系).
Shandong Cuisine (Lu Cai)
•One of the oldest cuisin es in China, with a histor y of 2,500 years. •Originates from Confuci us’ family banquet, then adopted by imperial kitch en. •Lu cai has great influenc e in north China and has become the representati ve of North China cuisine s
Soup of Typha latifolia(奶汤蒲菜）
Braised pork with preserved vegetable in soya sauce （梅菜扣肉）
Famous dishes
•Dezhou grilled chicken 炙鸡（德州扒鸡） •Lotus flower and shrimp 青辣椒镶虾 •Scallion flavoured sea cucumbers 葱烧海参
2015-7-10
Mapo Tofu （麻婆豆腐）
Boiled Fish with Pickled Cabbag e and Chili （酸菜鱼）
Famous dishes
•Chicken cubes with pean uts 宫保鸡丁 •Fish-Flavored Shredded Pork 鱼香肉丝 •Pockmarked bean curd 麻 婆豆腐
2015-7-10
Sweet is the most pro minent feature of Huaiy ang Cuisine, nearly not spicy at all. Cutting of the material i s the key factor for a g ood dish
HUAIYANG CUISINE (HUÁ IYÁ NG CÀ I淮扬菜)
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking styles. • Strict selection of ingredients according t o seasons. • Used to be expensive and luxury.
2015-7-10
SICHUAN CUISINE (CHUĀN CÀI 川菜)
2000 years of history but gained pop ularity all over China after 1980’s Characterized in hot and numbing ta ste because using a lot of peppercorn s and spices. Now it is one of the fastest growing cuisines in the world. Learn from other cuisines and cook in its own style.
2015-7-10
Famous dishes
•pork in sweet and sour sauce 咕佬肉 •golden roasted suc kling pig 烧乳猪 •Fricassee three kin ds of snakes and c at 三蛇龙虎凤大会
2015-7-10
Pork, fresh water fish, and other aquatic creat ures serve as the meat
2015-7-10
Famous dishes
d mandarin fish 松鼠鳜鱼
2015-7-10
Thanks For
Your
Listening ！
2015-7-10
CANTONESE CUISINE (YUÈ CÀ I 粤菜)
• Long ago, Guangdong has been the f arthest end of China and lack of all su pport from the rulers • Cantonese people ate what they could find locally. Wild animals, plants even insects.
Four Regional Cuisines in China
Cantonese, Sichuan, Shandong, and Hua iyang cuisine (comb ining Anhui, Jiangsu, and Zhejiang) as th e Four Great Traditi ons (四大菜系).