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1、CulinaryCultureContentsEightRegionalCuisinesTheFeaturesofChineseFoodChineseTeaculturePartⅠPartⅡPartⅢTheFeaturesofChineseFoodColor,aroma,andtasteCookingmethodsSeasoningsYin-yangprincipleColor,aroma,andtasteColorAromaTasteCookingmethodsCookingtechniquesBoilingStewingStir-fr
2、yingfrying&simmeringFryingBarbecuingSteamingSmokingSeasoningSeasoningSaltySweetSourFragrantBitterPungentYin-yangprincipleYinYangthincoolinglowrichspicywarming1,ShangdongCuisine鲁菜2,SichuanCuisine川菜3,GuangdongCuisine粤菜4,JiangsuCuisine苏菜5,FujianCuisine闽菜6,ZhejiangCuisine浙菜7,
3、HunanCuisine湘菜8,AnhuiCuisine徽菜ShandongCuisineMadeupof3parts:Jinanstyle,Jiaodongstyle，Shandongstyle.SpecializeinseafoodanditemphasizeonsoupgravyFlavour：Apure,strongandmellowtasteFamousdishesStewedchickenSweetandsoursauceBird’snestsoupItisfamouseforitshotandspicydishes.Thec
4、limateinSichuanandChongqingishumidallthroughtheyear,thenpeopletherelikekeepthedameoutbyeatingheavilyspicedfood.Flavour:Spicyandpungent,emphasizetheuseofchiliandpepperSichuanCuisineHotpotFamousdishesMar-bohtofuSpicydicedchickenwithpeanutsTwice-cookedporkGuangdongCuisineFla
5、vour:tastingclear,light,crispandfreshusuallystir-frying.FamousdishesCantoneseCuisine粤菜Steamedturtlewithchivesauce蒸水鱼Roastpiglet烤乳猪Shake’sfinsoup鱼翅羹JiangsucuisineFromJiangsuandShanghaiProvinceFlavour:sweet,andfoodarealwayscookedthoroughlyintoverysoft,whichcanutterlydigestt
6、hesweetanddelicioussauce.Pork meat patties狮子头Saltedduck金陵盐水鸭Farewelltomyconcubine.霸王别姬Sweet and Sour Mandarin Fish松鼠鳜鱼FamousdishesFujianCuisineFlavour:sweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste“(卤味).Brineshrimp盐水虾MonkJumpsoverWall佛跳墙Spare Ribs
7、in Wine Sauce醉排骨FamousdishesZhejiangCuisineFlavour:notgreasy,winsitsreputationforfreshness,tenderness,softnessofitsdisheswithmellowfragrance.FamousdishesDongpo'sbraisedpork东坡肉Bakedchicken叫花鸡Sweetsoupballs宁波汤圆Braisedbambooshoots油焖春笋HunanCuisineFlavour:Itcharacterizesitself
8、bythickandpungentflavor.Chili,pepperandshallot(青葱)areusuallynecessariesinthisdivision.Huangshanb
