八大菜系英語介紹

1、關于八大菜系英語介紹現(xiàn)在學習的是第一頁，共29頁組員：姜竹花組員：姜竹花 劉云劉云 藍文峰藍文峰 史曉蒙史曉蒙 顏如雪顏如雪 姚琪琪姚琪琪 秦磊秦磊現(xiàn)在學習的是第二頁，共29頁1,Shangdong Cuisine魯菜 2,Sichuan Cuisine川菜 3, Cantonese Cuisine粵菜 4,JiangsuCuisine蘇菜 5,FujianCuisine閩菜 6,ZhejiangCuisine浙菜 7,HunanCuisine湘菜 8,AnhuiCuisine徽菜現(xiàn)在學習的是第三頁，共29頁現(xiàn)在學習的是第四頁，共29頁Shandong CuisineMade up of 3p

2、arts:Jinan style,Jiaodong style,Confucious style(孔府) Specialize in sea food and it emphasize on soup gravyFlavour：A pure, strong and mellow taste九轉大腸” 現(xiàn)在學習的是第五頁，共29頁Famouse dishesOil explosion in Kandahar油爆大哈Braised conch紅燒海螺紅燒海螺Sweat and sour carp糖醋鯉魚糖醋鯉魚 現(xiàn)在學習的是第六頁，共29頁現(xiàn)在學習的是第七頁，共29頁Sichuan hot pot

3、s（火鍋） is the most famous hot pots in the world,especially the mandarin duck hot pot(鴛鴦火鍋)Flavour:Spicy and pungent ,emphisize the use of chili and peppercornsSichuan Cuisine現(xiàn)在學習的是第八頁，共29頁Fish flavoured shredded pork魚魚香肉絲香肉絲Mapo beancurd麻婆豆腐麻婆豆腐diced chicken with peanuts宮爆雞丁現(xiàn)在學習的是第九頁，共29頁現(xiàn)在學習的是第十頁，共2

4、9頁HunanCuisine湘菜 consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青蔥)are usually necessaries in this division.現(xiàn)在學習的是第十一頁，共29頁Steamed fish head with diced hot red peppers剁椒魚頭Brais

5、ed pork trotter with soya sauce紅燒豬蹄紅燒豬蹄 Mixed cured meat臘味合蒸Spicy chicken麻辣子雞麻辣子雞現(xiàn)在學習的是第十二頁，共29頁Cantonese Cuisine粵菜現(xiàn)在學習的是第十三頁，共29頁Cantonese Cuisine Cantonese cuisine incorporates almost all edible meats,including snakes and snails. enjoying the reputation of 100 kinds of snacks having 100 tastes and

6、 100 shapes. Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,現(xiàn)在學習的是第十四頁，共29頁Famous dishes dumpling with marinated pork 叉燒包 vGolden rosted suckling pig廣式燒乳廣式燒乳豬豬 Cantonese Cuisine粵菜現(xiàn)在學習的是第十五頁，共29頁Sliced boiled chicken 白切雞Pork insweet and sour sauce糖醋咕嚕糖醋咕嚕肉肉 Cantonese Cuisine粵菜

7、現(xiàn)在學習的是第十六頁，共29頁現(xiàn)在學習的是第十七頁，共29頁Su cai Stress the freshness of materials ,wellknown for its careful selection of ingredients Pay great attention to soup, which is strong but not greasy（油膩的） , and delicious. Flavour:not-too-spicy,not-too-bland mellow frabrance現(xiàn)在學習的是第十八頁，共29頁porkmeatpatties獅子頭Salted duc

8、k金金陵鹽水鴨陵鹽水鴨Farewell to my concubine. 霸王別姬 Sweet and Sour Mandarin Fish松松鼠鱖魚鼠鱖魚Famous dishes現(xiàn)在學習的是第十九頁，共29頁現(xiàn)在學習的是第二十頁，共29頁FujianCuisine Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, distinguished for its choice of seafood, beautiful color and magic taste . Flavour:sweet, sour, sa

9、lty and savory(香辣的) . The most distinct features are their pickled taste“(鹵味) . 現(xiàn)在學習的是第二十一頁，共29頁Brine shrimp鹽水蝦鹽水蝦Monk Jumps over Wall 佛跳墻佛跳墻 rolls （meat and vegetables rolled with thin cakes eaten as a snack ）現(xiàn)在學習的是第二十二頁，共29頁現(xiàn)在學習的是第二十三頁，共29頁Zhejiang Cuisine Comprising local cuisines of Hangzhou, Ni

10、ngbo and Shaoxing, Flavour: 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.現(xiàn)在學習的是第二十四頁，共29頁Famouse dishes Dongpos braised pork東坡肉 Baked chicken 叫花雞現(xiàn)在學習的是第二十五頁，共29頁Steamed grass carp in vinegar gravy 西湖醋魚西湖醋魚Braised bamboo shoots油燜春筍油燜春筍sweet soup balls 寧波湯圓寧波湯圓現(xiàn)在學習的是第二十六頁，共29頁現(xiàn)在學習的是第二十七頁，共29頁Anhui Cuisine徽菜 Anhui cuisine is known for its use of wild herbs（香草，藥草） , from both land and sea, and simple methods of preparation. Braising and stewing are common techniqu