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1、CHINESE FOOD,Chinese Cuisines,China covers a large territory and has many nationalities; hence there is a wide variety of Chinese foods, each with quite different but fantastic and mouthwatering flavors. Because Chinas local dishes have their own typical characteristics, Chinese food can be divided

2、into eight regional cuisines, the distinction of which is now widely accepted.,Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.,Eight Regional Cuisines,Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine Zhejiang Cuisine An

3、hui Cuisine Hunan Cuisine Fujian Cuisine,Guangdong Cuisine,Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, s

4、tewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients natural flavors.,Steamed Sea Bass (清蒸石斑魚）,Roasted Piglet(烤乳豬),Shark Fin Soup （魚翅湯）,Shandong Cuisine,Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is ch

5、aracterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong.,紅燒肘子(bra

6、ised pork joint),Yellow River Carp in Sweet and Sour Sauce （糖醋黃河鯉魚）,九轉(zhuǎn)大腸(roasted pork intestine),Sichuan Cuisine,Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the ty

7、pical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques.,回鍋肉 (Double cooked pork belly , Sichuan s

8、tyle),魚香肉絲(fishflavoredporkslices),一品熊掌(bears-paw) 干燒魚翅 (Dry-fried Shark Fin),宮爆雞丁,Kung Pao Chicken,Mapo Tofu（麻婆豆腐）,Huaiyang Cuisine,Huaiyang Cuisine, also called Jiangsu Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses th

9、eir freshness. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.,Stewed Cra

10、b with Clear Soup (紅燒蟹清湯),Long-boiled and Dry-shredded Meat(雞湯煮干絲),Duck Triplet(三套鴨）,Crystal Meat（水晶肉）,Zhejiang Cuisine,Comprising local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness of its dishe

11、s with their mellow fragrance. Hangzhou Cuisine is the most famous one of the there.,Sour West Lake Fish（西湖醋魚）,（龍井蝦仁）Long jing Shelled Shrimp,Beggars Chicken （叫花雞）,東坡肉(Braist Dongpo Pork),Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braisi

12、ng and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.,紅燒果子貍 (Pagumalarvata) 火腿燉甲魚(Braisedturtlewith ham),符離集燒雞(Fuli Rosted Chicken),(黃山紅燒石歧項(xiàng)鴿)Huangshan Braised Pigeon,蜜汁紅芋(Red Taro in Honey),Hunan Cuisine,Hunan cuisine consists of local cuisines of Xiang

13、jiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.,Hot Chicken（辣子雞）,冰糖湘蓮(Lotus Seedpod with Crystal Sugar ),臘味合蒸(Steamed Multiple Preserved Hams),Dongan Chicken（東安雞）,Fujian Cuisi

14、ne,Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its choice seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their pickled taste.,Buddha Jumping Over the Wall（佛跳墻）,Snow Chicken（雪雞）,Phoenix- tailed Prawns（鳳尾蝦）,醉糟雞(Drunken chicken),太極明蝦球(Tai Chi Ming Shrimp),THANK YOU FOR YOUR WATCHING,