中國傳統(tǒng)飲食文化

ChineseFoodCulture組長(zhǎng)：吳鍵銘組員：張艷賴美薇孔舒婷楊夢(mèng)羽何亞婷ChineseFoodCultureChinesecuisineisofalonghistoryandprofoundinitsvariety.Chinesepeopleoftensay,"Manseesfoodasthefirstpriority."Foodisthemostessentialpartoflifeforhumanbeings.Chinaisrichinhercuisinevarieties.themostpominentandinfluentialschoolsofculinaryartarethefollowingones:LuCuisine（ShangdongProvince）,ChuanCuisine(SichuanProvince),YueCuisine(GuangdongProvince),,MinCuisine(FujianProvince),SuCuisine(JiangsuProvince),ZheCuisine(ZhejiangProvince),XiangCuisine(HunanProvince)andHuiCuisine(AnhuiProvince).Theyarereferredtoas"TheTopEightCuisines".Alltheeightcuisinesarefullyintertwinedwithlocaldelicacies,uniquetraditionsandfairytales.SichuancuisineSichuancuisineasoneofthefourbigcuisinesofChinatraditionalhan,oneoftheeightregionalcuisinesinChina,basedonextensive,seasoningchangeable,dishes,freshandpuretastepurethickpayequalattentionto,itsuseisfamousforitsspicyflavor,andwithitsuniquecookingmethodsandfull-bodiedlocalflavor,combiningthecharacteristicsofsoutheastnorthwestparties,adoptmanylong,goodabsorption,goodatinnovation,renownedChineseandforeign.HistorySichuaniscolloquiallyknownasthe“heavenlycountry”duetoitsabundanceoffoodandnaturalresources.OneancientChineseaccountdeclaredthatthepeopleofSichuanupholdgoodflavor,andtheyarefondofhotandspicytaste.Sichuancuisineiscomposedofsevenbasicflavours:sour,pungent,hot,sweet,bitter,aromatic,andsalty.Sichuancuisineoftencontainsfoodpreservedthroughpicklingsalting,anddryingandisgenerallyspicyowingtoheavyapplicationofchilioil.CommonpreparationtechniquesinSzechuancuisineincludestirfrying,steamingandbraising,butacompletelistwouldincludemorethan20distincttechniques.SichuanhotpotWater-cookeddishesNotabledishes

Twice-cookedporkMapotofuYuxiangrousiSpicydeep-friedchickenKung

PaochickenDandan

noodlesTea-smokedduckFuqifeipianZhejiangCuisine

Zhejiangcuisine,alsocalledZheCaiforshort,isoneoftheeightfamousculinaryschoolsinChina.ComprisingthespecialtiesofHangzhou,NingboandShaoxinginZhejiangProvinceregardedaslandoffishandrice,Zhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.Hangzhoucuisineisthemostfamousoneamongthethree.TheoriginofZhejiangcuisineZhejiangcuiisinecanbetracedbacktothespringandautumperiod.Inordertozionist.Goujian,zhekingofYuecounterysteppeduparms,andgardenedlargechickenfarminShaoxingKuaijishan.Thechickenareusedforawar.SothemostancientZhejiangfooddishisShaoxingcuisine“qingyuetangji”.東坡肉糖醋排骨桂花糯米藕DongpoPorkSweetandsourporkOsmanthusstickyricelotusroot叫花雞BeggarschickenGamesWhenitcomestotheHunancuision.Whatweallhaveinmindmustbeoneadjectivewordpungent.AsoneofChina’smostfamouseightcuisines.Hunancuisinehasalonghistoryofmorethan2000years.Hunancuisinehasassimilatedavarietyoflocalforms,eventuallyevolvingintoitsownstyle.Itcontains4000dishnow,amongwhichover300dishesareverynotable,suchasDong’anchicken(東安子雞)andsmokedporkwithdriedlonggreenbeans(干豆角蒸臘肉)HistoryofHunancuisineThecuisinegivesprioritytoabundance,fatness,smoothnessandmoistness,mostlytakechiliasthemaincoure.ItnotonlyhasthesaltinessoftheSouth,butalsothehotnessandsournessoflocalcharacteristics.Character米粉肉啤酒小龍蝦剁椒魚Steamedporkwithrice長(zhǎng)沙臭豆腐StinkytofuSteamedfishwithdicedhotredpepperBeercrawfishGamesAnhui

Cuisine/HuizhouCuisineAnhui

Cuisine

chefs

focus

much

more

attention

on

the

temperature

in

cooking

and

are

good

at

braising

and

stewing.

Often

hams

will

be

added

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improve

taste

and

sugar

candy

added

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清燉馬蹄鱉：Stewed

Turtle李鴻章雜燴

Li

Hongzhang

Assorted

Dish

蜜汁紅芋

Red

Tato

in

Honey

符離集燒雞

Fuliji

Braised

ChickenYunnanCuisineYunnanCuisineisacombinationofHanChineseandChineseminoritycuisines.YunnanfoodisquitespicyanditissimilartotheSichuancuisine.ItisvariousbecauseYunnanisamulti-nationalregion.沾益辣子雞ZhanyiPepperyChicken過橋米線YunnanRiceNoodles大理夾沙乳扇DaliDairyFan辣炒野生菌WildMushroomwithChilifried三七汽鍋雞Pseudo-ginsengSteamPotChicken

菠蘿飯PineappleRiceTastyfoodisendless，andIcannotshowyouallofthem.Ifyoulike,youcanfindthemandpigout.FujianCuisine閩菜閩閩閩閩閩閩閩閩閩閩閩閩閩Thehistorybackground

Fujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.Fuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour;SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings;WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.CharacteristicsFineslicingtechniques.Varioussoupandbroth.Exquisiteculinaryart.Ingredientsofseafoodandmountaindelicacies.Buddha-jumping-over-the-wall(佛跳墻)chickenpickledinfermentedricewinesauce(醉糟雞)Sourandspicysquid(酸辣爛魷魚)

魯菜ShandongCuisineThehistorybackgroundShandongcuisine,alsoknownasLuCaiforshort,boastsalonghistoryandfar-reachingimpact.ShandongcuisinecanbetracedbacktotheSpringandAutumnPeriod(770-221BC).ItwasquicklydevelopedintheSouthandNorthDynasty(960-1279),andwasrecognizedasanimportantstyleofcookingintheQingDynasty(1644-1911).ShangdongcuisineisrepresentativeofnorthernChina'scookinganditstechniquehasbeenwidelyabsorbedinnortheastChina.CharacteristicsSeafoodisamajorcomponentofShandongcuisine.Condimentservedaboutpure,delicioustasteandmergedwithfresh,tender,fragrantandcrisp.Thedishesaremainlyclear,freshandfatty,perfectwithShandong'sownfamousbeer,QingdaoBeer.FourGladMeatballs(四喜丸子)FriedSweetandSourTenderloin(糖醋里脊)chineseyaminhoney(蜜汁山藥)theCantonesecuisine粵菜BriefIntroduction

簡(jiǎn)要介紹

Feature特征Cookingskills烹飪方法Representativefood

代表食物cantonesefood,alsocalledthecantonesecuisine,whichisoneoffourbigcuisines,originatedinlingnan,fromguangzhou,chaozhou,dongjiangthethreespecialtiesBriefIntroductionCantonesecuisinefeatureslightandfreshwithaclearandfragrantsmell.lightfoodsareservedinsummerandautumn,andstrongfoodsinwinterandspring。--粵菜注重質(zhì)和味，口味比較清淡，力求清中求鮮、淡中求美。夏秋偏重清淡，冬春偏重濃FeatureCooking

skillsCantonesehasextensivelyabsorbedcookingskillsessence.Begoodatimitationandinnovation---粵菜博采眾長(zhǎng)，烹飪技巧擅長(zhǎng)模仿和創(chuàng)新Withitsownclimatecharacteristicsandcustoms,Cantonesehasformedacompletesystemofcookingskillsanduniquecookingcharacter