China’s eight regional cuisines.ppt

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1、ChineseEightRegionalCuisinesHunanCuisineAsimpleintroductionHunanCuisine,alsoknownasXiangCai,consistsoflocaldishesfromtheXiangjiangRiverarea,DongtingLakeareaandWesternHunanmountainarea.HunanCuisinehasalonghistory,formedfromHanDynasty.AfterTangDynasty,Hunandishesdevelopedquick

2、ly，becauseChangshawasaimportantcityinpolity,economyandcultureofthefeudal(封建制度的)dynasty,Hunanfoodischaracterizedbysourandhotflavor(滋味),fresharoma(芳香),greasiness(油腻)anddeepcolor.Chili（红辣椒）,pepper（胡椒粉）andshallot（葱）areusuallynecessaries.Hunanisknownas“thelandoffishandrice”.Andth

3、eclimateinHunanisveryhumid(潮湿的),sothelocalpeopleeatthehotfoodtohelpremovedampness(湿气)andcold.Pictures剁椒鱼头东安子鸡毛氏红烧肉CompositionThefoodinXiangjiangRiverareaisthemainrepresentativesofHunancuisine.Feature:madecarefullymaterialswidelychangeabletastecheapandfine金钱鱼WesternHunanmount

4、ainareafoodisgoodatmakingmountaindelicacies,smokedbacon(熏肉)andallkindsofbacon.Thetasteissweetacidonsalty.Thefuelforcookingisfirewood,soit’swithastrongflavorofrural.虎皮浇汁排骨ThecharacteristicofDongtingLakeareafoodisthicksauce,saltysweetsoft.Andthemainmaterialispoultry(家禽)andlive

5、stock(家畜).冰糖湘莲SteamedMultiplePreservedHams腊味合蒸Itcontainspreserved(腌制的)fish,waxedmeatandpreservedchicken.Thankyou.