中国四大菜系英语版.ppt

Cantonese Cuisine (YuèCài 粤菜)
Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.
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.
seafood due to the influence of Cantonese food Most famous one is “hot and spicy crab”
Famous dishes
Chicken cubes with peanuts 宫保鸡丁 Fish-Flavored Shredded Pork 鱼香肉丝 Pockmarked bean curd 麻婆豆腐
SHANDONG CUISINE (LǓ CÀI)
Shandong Cuisine (Lu Cai)
One of the oldest cuisines in China, with a history of 2,500 years.
Originates from Confucius’ family banquet, then adopted by imperial kitchen.
CANTONESE CUISINE (YUÈ CÀI 粤菜)
Cantonese Cuisine (YuèCài 粤菜)
Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers
Now it is one of the fastest growing cuisines in the world.
Learn from other cuisines and cook in its own style.
Sichuan Cuisine (Chuān Cài)
Beef and fish are most popular Now making more and more
SICHUAN CUISINE (CHUĀN CÀI 川菜)
Sichuan Cuisine (Chuān Cài) 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.
Lu cai has great influence in north China and has become the representative of North China cuisines
Shandong Cuisine (Lu Cai)
Specializes in seafood like prawns, sea cucumber, flounder
Chinese Four Cuisines
Some facts…
•Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.
•Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (四大菜 系).
Huaiyang Cuisine (Huáiyáng Cài淮扬菜)
1000 years ago, catering industry highly developed.
Geographically, between south and north, combining various cooking styles.
Also emphasize on soup gravy Traditional luxury royal banquet
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
Famous dishes
pork in sweet and sour sauce 咕佬肉 golden roasted suckling pig 烧乳猪 Fricassee three kinds of snakes and cat 三
蛇龙虎凤大会
HUAIYANG CUISINE (HUÁIห้องสมุดไป่ตู้ÁNG CÀI淮扬菜)
Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.
Garlic, chives, ginger and coriander leaves are main spices.