中國傳統(tǒng)飲食文化

ChineseFoodCulture組長：吳鍵銘組員：張艷賴美薇孔舒婷楊夢羽何亞婷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

to

improve

taste

and

sugar

candy

added

to

gain.

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，烹飪技巧擅長模仿和創(chuàng)新Withitsownclimatecharacteristicsandcustoms,Cantonesehasformedacompletesystemofcookingskillsanduniquecookingcharacter