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ABiteofChinaabiteofChina2021/6/271CompanyLogo

2021/6/272Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodhasdifferentbutfantasticandmouthwateringflavor.中國地域遼闊,民族眾多,因此各種中國飲食口味不同,卻都味美,令人垂涎。·Chinesefoodcanberoughlydividedintofourregionalcuisines:中國飲食可以大致分為四大地方菜系:ShandongCuisine山東菜系SichuanCuisine四川菜系CantoneseCuisine廣東菜系JiangsuCuisine江蘇菜系2021/6/273CompanyLogo1.ShandongCuisine山東菜系Introduction:Shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itisfamousfortherepresentativeofnorthernchinacuisine.Development:ShandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiodandformedintheQinandHandynasties.AftertheSongdynasty,ShangdongcuisinehasbecometherepresentativeofNorthernChinacuisine.Factions(派別):Jinanstyledishes,Jiaodongstyledishes,Confuciusstyledishes2021/6/274CompanyLogoBraisedshrimp油燜基圍蝦Braisedintestine九轉(zhuǎn)大腸Sweetandsourcabbage醋溜白菜2021/6/275JinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,burnFeatures:clear,fresh,crisp,tenderRepresentatives:brothassorted(清湯什錦)milksoupofcattail(奶湯蒲菜)sweetandsourcarp(糖醋鯉魚)2021/6/276CompanyLogoJiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黃菜)Soft-friedmeatballswithsugar(雪花肉丸子)Soft-Friedporkfilet(軟炸里脊)2021/6/277CompanyLogoConfuciusstyledishesKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厭精,膾不厭細—孔子)Representatives:“yipin”beancurd(一品豆腐)gotocourtwithchild(帶子上朝)boiledginkgo(詩禮銀杏)2021/6/278CompanyLogoSichuanCuisine四川菜系Introduction:SichuancuisineisoneofChinesefourgreatestcuisines.ItoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavor魚香,spicyflavor椒麻,sourandhotflavor醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks風味小吃2021/6/279CompanyLogoDishes:sichuanhotpot(麻辣火鍋)Twice-cookedpork(回鍋肉),Fishflavoredshreddedporkwithgarlicsauce(魚香肉絲),MapoTofu(麻婆豆腐)andKungPaoChicken(宮保雞?。?021/6/2710CompanyLogoDessert:Onionfragrantglutinousriceball(蔥香糯米團),Dandannoodles(擔擔面)2021/6/2711CompanyLogoCantonesecuisine廣東菜系Introduction:Cantonesecuisine-localGuangdongflavordishes-isoneofthefourmajorChinesecuisines.“EatinginGuangzhou”isafamousword.Itdevelopedasaschoolofitsownasaresultofitsuniquedishesandflavors,enjoyingagoodreputationbothatnationallyandabroad.Features:ThefeatureofCantonesecuisineisitsexquisite

cookingtechniques,andmeticulouscuttingtechniques烹調(diào)技藝考究,刀工操作精細..Qualityandflavorareofgreatimportanceandtastesarelightwiththepurposeofbeingfreshwhilstclearanddeliciousincombinationwithlight.并且注重質(zhì)和味,口味比較清淡,力求清中求鮮、淡中求美。Cookingmethod:Thecuisine’scommonlyemployedtechniquesarethoseofdecocting熬,boiling,braising燉,steaming蒸,frying炒/炸,soaking泡andsoon.2021/6/2712CompanyLogoillustrating龍虎斗WaxGourdSoup冬瓜盅Crispysucklingpig脆皮乳豬2021/6/2713JiangsuCuisine江蘇菜系Introduction:ItispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.江蘇菜流行于在揚子江下流。以水產(chǎn)作為主要原料,注重原料的鮮味。Features:1.Itpaysmoreattentiontocuttingtechnique,madeelaborately.

(制作精細,注意刀工)2.Itinsists

onoriginaltaste,focusesonhowtousesouptomakecookingbetter.Itisalightmeal,butrefreshing!(口味清淡,強調(diào)本味,重視調(diào)湯,風味清鮮)3.Itscookingisgoodatduration(持續(xù)時間)anddegreeofheating(火候),andsimmer(燉)、braise(燜)、stew(煨)、steam(蒸)、Stir-fry(炒)4.Itisbrightlycoloredandbeautifullydesigned,whichpleasestheeyes;visuallyvividandpleasing.(色彩鮮艷,清

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