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1、Chinese&AmericanFoodMadebyTheFeaturesofChineseFoodColor,aroma,andtasteCookingMethodSeasonings（调味品）Yin-yangprincipleMedicalfunctionCookingMethodTimeandtemperatureMethodBoiling(煮),stewing(煲、炖),braising(烧、焖、烩),frying(煎),stir-frying(炒),quick-frying(爆),deep-frying(炸),fryingandsimmeri
2、ng(扒),sautéing(快煎),simmering(煨),smoking(熏),roastingorbarbecuing(烤),baking(烘),steaming(蒸),andscalding(白灼)SeasoningsSalty—salt,soysauceSweet—sugar,honeySour—vinegarPungent（辛辣）—chili,ginger,scallionBitter—driedtangerine,bitterapricotkernelFragrant（香）—sesameoil,coriander,winePrickle
3、d—pricklyashTangy—monosodiumglutamateorMSGGrandFourCategoriesofChineseCuisineShandongcuisine鲁菜Sichuancuisine川菜Jiangsucuisine苏菜Cantonesecuisine粤菜ShandongSichuanHuaiyangCantonShandongcuisine鲁菜RepresentsnorthernChina’scookingFreshness,clearcolor,dedicationtofragranceandpuretasteYel
4、lowRiverCarpinsweetandsoursauce（糖醋鲤鱼）Dehzoustewedchicken（德州扒鸡）Sichuancuisine川菜RepresentsWesternChineseFoodFamousforitshotandpungentflavoringFrying,fryingwithoutoil,picklingandbraisingarethebasiccookingmethods.Spicydicedchickenwithpeanuts（宫保鸡丁）Mar-bohtofu（麻婆豆腐）Hotpot（火锅）Jiangsucu
5、isine苏菜RepresentsEasternChineseFoodSweettastePreservetheoriginalflavorEmphasizingstrictlychoiceingredients,exquisiteworkmanshipandelegantshapesmandarinfishwithpinenuts（松鼠桂鱼）Braisedslugwithcrabmeatinbrownsauce（蟹粉狮子头）Cantonesecuisine粤菜RepresentsSouthernChineseFoodClean,light,crisp
6、,andfreshShark’sfinsouproastpiglet（烤乳猪）WesternfoodADAYOFANAMERICANGeneralfeatures1.Westerndietisarationalconcept,regardlessofthecoloroffood,incense,flavorandshape,butnutritionmustbeassured2.Westernersdonotseemtohavesuchagoodhabit.Themainingredientismeatandplantsarejustthecomplem
7、ent.3.InWest,buffetdinnerispopular.Thisshowsawesternpersonalityandself-respect.Butthebuffethasbrokensuchpatternwhichshowsharmonyandunity.Westerndiettendstobescientificandrational,whichisinthedevelopmentofnutrition.Somerules1.Lesssound,andlessmovements.2.Startwithsoup.3.Allthegue
8、stsgettheirfood,thehostesswillletusbegintoeatAC
