Chinese cuisine.ppt

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,Team member：张贞君 沈铭 范姝含,Outline,1.Eight regional cuisines,2.Regimen(养生法）,3.Some famous dishes and their stories,4.Summary,Chinese food can be roughly divided into eight regional cuisines：,Shandong Cuisine,山东菜系,Sichuan Cuisine,四川菜系,Cantonese Cuisine,广东菜系,Fujian,Cuisine,福建菜系,Jiangsu Cuisine,江苏菜系,Zhejiang,Cuisine,浙江菜系,Hunan cuisine,湖南菜系,Anhui Cuisine,安徽菜系,Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius.And much of Shandong cuisines history is as old as Confucious himself,making it the oldest existing major cuisine in China.,Consisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine,clear,pure and not greasy,is characterized by its emphasis on aroma,freshness,crispness and tenderness.Shallot and garlic are usually used as seasonings so Shandong dishes tastes pungent usually.,Sichuan Cuisine,i,s one of the most famous Chinese cuisines in the world.Characterized by its spicy and pungent flavor,Sichuan cuisine,prolific of tastes,emphasizes on the use of chili.,Pepper and prickly ash also never fail to accompany,producing typical exciting tastes.Besides,garlic,ginger and fermented soybean are also used in the cooking process,.,Consisting of Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,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.,Cantonese food originates from Guangdong,the southernmost province in China.The majority of overseas Chinese people are from Guangdong（Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.,Cantonese are known to have an adventurous palate,able to eat many different kinds of meats and vegetables.,Jiangsu Cuisine,also called Huaiyang Cuisine,is popular in the lower reach of the Yangtze River.Aquatics as the main ingredients,it stresses the freshness of materials.Its carving techniques are delicate,of which the melon carving technique is especially well known.Cooking techniques consist of stewing,braising,roasting,simmering,etc.,Comprising local cuisines of Hangzhou,Ningbo and Shaoxing,Zhejiang Cuisine,not greasy,wins its reputation for freshness,tenderness,softness,smoothness of its dishes with mellow fragrance.Hangzhou Cuisine is the most famous one among the three.,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.,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 and sugar candy added to gain,In Chinese cuisine,when eaten as plain rice congee,congee is most often served with side dishes.When additional ingredients,such as meat,fish,and flavorings,are added while preparing the congee,it is most often served as a meal on its own.,Chinese congee,low-calorie nutrient,Spinach,Spinach can nourish blood and is of yin-convergence according to traditional Chinese medicine(TCM).Spinach is rich in dietary fibers which is helpful to humans digestive system.In Chinese folk cuisine,pork liver and spinach,usually cooked in soup,is a perfect combo for its efficacies on anemia.,Red jujube,Red jujube is top nutrient in TCM and often used in Chinese nourishing cuisine.People believe red jujube can replenish Qi and nourish blood.Jujube kernel is used for soothing the nerves.,turnips root,The turnips root is high in vitamin C.The green leaves of the turnip top are a good source of vitamin A,folate,vitamin C,vitamin K and calcium.White turnip can be easily digested by human.,sesame congee,This sesame congee improves your breakfast by its special taste and proper calorie value.Sesame is said to contain about 47 percent oleic and 39 percent linoleic acid as well as Omega 6 fatty oil.In TCM,black sesame is believed to nourish hairs and helpful to humans and kidneys and liver.,Beggars chicken,Long,long ago,a beggar found his way to Changshu Town in Jiangsu Province.He was weak to the point of collapse.In order to revive him his fellow beggar generously volunteered to cook his only chicken for the poor unfortunate.This,however,presented the problem of how to cook a fowl with no implements and vessels.Someone had the idea of coating the chicken in mud and placing it in the fire to bake.After in the fire for what seemed sufficient time,the beggar knocked off the mud and was pleasantly surprised when the chicken feathers also fell away and released a mouthwatering aroma.All that tasted the dish were intrigued by the way it had been cooked and captivated by its distinctive flavor.And this is both a nutritious dish and interesting conversation piece.,Story about the,Monk Jumps over the Wall,As is well known that monks should be free from all kinds of desire and seduction(when they eat,only vegetables are allowed).However,as early as 1300 years ago,a quite famous monk visited Fujian Province and settled down in a temple neighboring a small restaurant.Every night the monk could smell something inviting across the wall from the restaurant,so inviting so that the monk climbed over wall and stealed to the unkown delicious food,because of the strongly inviting smell,the monk could not help taking a bite at it.Thus he broke the rules that should be obeyed by a monk.Therefore,the name of the dish vividly describes how delicious it is,even the desire-free monk could not keep away from it.,Summary,what can we find behind Chinese cuisines,There is no doubt that the traditional high-quality Chinese cuisine is a serious matter,fastidiously prepared and fastidiously enjoyed.With its procession of planned and carefully contrived dishes,some elements designed to blend,others to contrast.Meat and fish,solids and soups,sweet and sour sauces,crisp and smooth textures,fresh and dried vegetables all these and more challenge the palate with their appropriate charms.This is linked to the most typical and elusive concept Tao.,In addition,there is also moral excellence and harmony in Chinese cuisines.All life,all action,all knowledge are one.They may be chopped up and given parts with labels,such as“Cooking,”“Health,”“Character”and the like,but none is in reality separate from the other.The smooth harmonies and piquant contrasts in Chinese cuisines are more than just the products of recipes and personal enterprise.They are an expression of basic assumptions about life itself.,