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Peppery and hot chicken辣炒鸡丁
湘
taste shrimp 口味虾
Steamed Fish Head with Diced Hot Red Peppers
剁椒鱼头
Famous dishes of hunan cuisine
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Jiangsu Cuisine 苏菜
• 1000 years ago, catering industry highly developed. • Geographically, between south and north, combining various cooking styles. • Strict selection of ingredients according to seasons. • Used to be expensive and luxury.
中国地域辽阔, 民族众多,因 此各种中国饮 食口味不同, 却都味美,令 人垂涎。
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• Shandong Cuisine——————鲁菜 • Sichuan Cuisine————————川菜 • Guangdong Cuisine——————粤菜 • Fujian Cuisine————————闽菜 • Hunan Cuisine————————湘菜 • Jiangsu Cuisine————————苏菜 • Zhejiang Cuisine————————浙菜 • Anhui Cuisine ————————徽菜
In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats
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Features :
Sour, sweet, fragrant, oily, tasty, Well-known for its hot and pungent flavoring; Noted for being tongue-numbing Particular about the use of seasonings Main condiments: bean
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Famous dishes of fujian cuisine
闽南
ô-ā-jiān
Fo Tiao Qiang
15
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
.
Lu cai has great influence in north China and has become the representative of North China
4
Features :
• Fresh, tasty, but not greasy • Including many well-known seafood dishes • When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.
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Beggar‘s Chicken 叫花鸡
• The dish was invented by a thief in Hangzhou. The story goes that because the hungry thief had no stove, so he wrapped the stolen bird in clay and baked it in a hole in the ground. By this way, the aroma and flavor of the bird were well kept.
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Features :
• Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste"(卤味)
浙 菜
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Famous dishes of Zhejiang cuisine
冰糖甲鱼 :Steamed Turtle in Crystal Sugar Soup
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东坡肉Dongpo pock
Dong-po-rou (Dongpo Pork), which must be eaten when you are in Hangzhou.
菜 系
3
Shandong cuisine
One of the oldest cuisines in China, with a history of 2,500 years.
Originates from Confucius family banquet, then adopted by imperial kitchen.
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Features:
• Focus on the temperate of cooking • Good at braising and stewing.
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ONE Thanks
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Four-Joy Meatballs 四喜丸子
Braised prawns 红烧大虾
鲁
Dezhou Braised Chicken 德州扒鸡
逼 格
逼 格
diced pork in pot 坛子肉
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Sichuan Cuisine 川菜 Part three
• 2000 years of history but gained popularity all over China after 1980’s • Now it is one of the fastest growing cuisines in the world. • Learn from other cuisines and cook in its own style
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Anhui Cuisine 徽菜
• Anhui 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
P o w e r p o i n t
Hunan cuisine
湘 菜
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Hunan dishes are so cooked because of the humid weather here, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness to keep health.
Features: Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all. Cutting of the material is the key factor for a good dish Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes
Chinese food
中 国 美 食
Part one
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.
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Features :
• Crisp, light, refreshing and tasty • Lay emphasis on deep frying, stewing, baking and especially on the color of the dishes. • Two basic rules: • 1) The food must be absolutely fresh. • 2) The meal must be harmonious, which means that different colored foods must complement each other and that taste and texture should contrast.
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pork in sweet and sour sauce 咕佬肉
粤
golden roasted suckling pig ujian Cuisine