李鸿章杂烩


相传公元1896年，李鸿章奉旨到俄国参加皇 尼古拉二世 的加冕典礼，顺道访问欧美。一路上吃了两个多月的西餐， 胃口都吃倒了，所以一到美国就叫使馆的厨师用中国徽宴 请美国宾客。曾宴请美国宾客，因中国菜可口美味，深受 欢迎，连吃几个小时洋人还不肯下席。此时总管向他禀告： “中堂大人，菜已吃完，怎么办？”李鸿章略加思索后说： “把撤下去的残菜混在一起加热，用大盆端上来”。不一 会儿，热气腾腾的菜端上桌，洋人尝后连声叫好，便问菜 名，李鸿章一时答不上来，只是说：“好吃多吃！”岂料 歪打正着，“好吃多吃”与英语杂烩(Hotchpotch)发音 相近，后来此菜便被命名为“李鸿章杂烩”。” 另一种说法是：李命厨师加菜，但正菜已上完，厨师 只好将所剩海鲜等余料混合下锅，烧好上桌，外宾尝后赞 不绝口，并询问菜名，李用合肥话说：“杂碎”（即杂烩 谐音）。此后，“大杂烩”便在美国传开，合肥城乡也仿 而效之，遂成名菜。
Chinese cuisine
What do you know about Chinese cuisine ?
The world's three largest kingdom of cuisine
Turkey cuisine
French cuisine
Chinese cuisine
People regard food as their prime want 民以食为天

国菜五品
色--
color 香-- flavor 味– taste 形– shape 意-- meaning
Feature of cooking
选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor
Spicy deepWhich cuisine ？ fried chicken
Which cuisine ？ Mapo doufu
Which cuisine ？
Kung pao chicken
Kung pao chicken

The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gong Bao .The name "Kung Pao" chicken is derived from this title
Feature

咸鲜为主，突出本味，擅用葱姜蒜，原汁原味 以“爆”见长，注重火功

精于制汤，注重用汤 烹制海鲜有独到之处 丰满实惠、风格大气 山东民风朴实，待客豪爽，在饮食上大盘大碗丰盛实惠， 注重质量，受孔子礼食思想的影响，讲究排场和饮食 礼节。正规筵席有所谓的“十全十美席”，“大件 席”、“鱼翅席”、“翅鲍席”、“海参席”、“燕 翅席”等，都能体现出鲁菜典雅大气的一面。
Lu cuisine


Shandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern schools of cuisine in northern China - Beijing, Tianjin and the northeastern regions - are all branches of Shandong cuisine. In addition, the typical dishes in most northern Chinese households meals are prepared in simplified Shandong methods
Notable dishes
Kung Pao chicken Twice worked pork Mapo doufu Fuqi feipian Sichuan hotpot

宫保鸡丁 回锅肉 麻婆豆腐 夫妻肺片 四川火锅
Spicy deep-fried chicken 辣子鸡
Which cuisine ？
Anhui cuisine

Anhui cuisine is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.
Braised Intestines in Sauce Which cuisineBrown ？
Which cuisine ？
Sautéed Pig' kidney
九转大肠
山东风味菜肴。将猪大肠经水焯后油 炸，再灌入十多种作料，用微火爆制 而成。酸、 九转大肠

甜、香、辣、咸五味俱全，色泽红润, 质地软嫩。是鲁菜系中的名菜之一。
Kung pao chicken
丁宝桢原籍贵州，清咸丰年间进士，曾 任山东巡抚，后任四川总督。他一向很 喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴， 据说在山东任职时，他就命家厨制作 “酱爆鸡丁”等菜，很合胃口，但那时 此菜还未出名。调任四川总督后，每遇 宴客，他都让家厨用花生米、干辣椒和 嫩鸡肉炒制鸡丁，肉嫩味美，很受客人 欢迎。后来他由于戍边御敌有功被朝廷 封为“太子少保”，人称“丁宫保”， 其家厨烹制的炒鸡丁，也被称为“宫保 鸡丁”。 二说：丁宝桢来四川，大兴水利， 百姓感其德，献其喜食的炒鸡丁，名曰 “宫保鸡丁”。 三说：丁宝桢在四川时，常微服私 访。一次在一小肆用餐，吃到以花生米 炒的辣子鸡丁，叫家厨仿制，家厨以
Red burned lion head？
Husband and wife’s slung slice？
Chicken without sexual life？

其实，童子鸡是由母鸡作的。。。
正确翻译
Stewed pork ball in brown sauce 红烧狮子头 Glutinous Rice Rolls with Sweet Bean Flour 驴打滚 Spring chicken 童子鸡 Pork Lungs in Chili Sauce 夫妻肺片


Kung pao chicken

The wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added. Shaoxing wine is used to enhance flavor in the marinade.
Eight Culinary Traditions of China 八大菜系



Hui Cantonese Min Hunan Su Lu chuan Zhe
徽菜 粤菜 闽菜 湘菜 苏菜 鲁菜 川菜 浙菜
Ridiculous translation
Rolling donkey？
Kung pao chicken

Westernised versions
Szechuan cuisine


It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper. (花椒)Peanuts, sesame paste（芝麻酱）, and ginger（生姜） are also prominent ingredients in Szechuan cooking.[ Use of hot and numbing flavor (麻辣味 型) is a typical element of Sichuan cooking.

Eight Culinary Traditions of China 八大菜系
Chinese dishes may be categorized as one of the Eight Culinary Traditions of China, also called the "Eight Regional Cuisines" and the "Eight Cuisines of China".
eat no rice but is of the finest quality, nor meat but is finely minced -----Confucius 食不厌精，烩不厌细
中国饮食文化

中国的饮食文化在各个方面体现出来，古代的哲学家经常 用烹饪方式来进行比喻，如《吕氏春秋· 察今》载：“尝 一脟肉而知一镬之味，一鼎之调。”老子在《道德经》中 也提到：“治大国，若烹小鲜”。孔子曾提到：“食不厌 精，烩不厌细”和“肉不正不食”以比喻身正和严格要求 自己。班固在《汉书》中也写道：“王者以民为本，而民 以食为天”，将饮食看成是治理国家首要的问题。 “庖丁解牛”出自《庄子》，讲的是顺其自然的养生之道。 “君子远庖厨”，来源于《礼记》。意为心胸广大的人应 该仁慈，不应进入厨房宰杀动物以备食用。中医学家认为， 饮食是健康之本。药王孙思邈说过：“救急之道在于药， 安身之本在于食。” 而《本草纲目》作者李时珍也有 “药补不如食补”的说法。