Chinese-cuisine.ppt

单击此处编辑母版文本样式,第二级,第三级,第四级,单击此处编辑母版标题样式,LOGO,Page,*,本作品采用,知识共享署名,-,非商业性使用,2.5,中国大陆许可协议,进行许可。,专业交流,模板超市,设计服务,本作品的提供是以适用知识共享组织的公共许可（简称“,CCPL”,或“许可”）条款为前提的。本作品受著作权法以及其他相关法律的保护。对本作品的使用不得超越本许可授权的范围。,如您行使本许可授予的使用本作品的权利，就表明您接受并同意遵守本许可的条款。在您接受这些条款和规定的前提下，许可人授予您本许可所包括的权利。,查看全部,NordriDesign,中国专业,PowerPoint,媒体设计与开发,four cuisines,Shandong cuisine,Shandong cuisine are lightly,flavoured,and rich but not greasy.Special care is taken to make them,fragrant,crisp,and tender.And much of Shandong cuisines history is as old as,Confucious,himself,making it the oldest existing major cuisine in China.It is the chief of eight cuisines.,Characteristics:,Shallot(,葱,)and garlic,（蒜）,are usually used as seasonings so,Shangdong,dishes tastes pungent usually.Soups are given much emphasis in,Shangdong,dishes.Thin soup,（清汤）,features clear and fresh while creamy soup,（奶汤）,looks thick and tastes strong.It is adept at deep-frying,grilling,frying and stir-frying while,Jiaodong,division is famous for cooking seafood with fresh and light taste.,海米珍珠笋,(,孔府菜,),原料,珍珠笋,水发海米,糖醋黄河鲤鱼,菜品特点：色泽深红，外脆里嫩，香味扑鼻，酸甜可口。,糟溜鱼片，用牙片鱼制作，色洁白，鲜嫩，糟香润滑,奶汤蒲菜,鲁菜,，素有“北方代表菜”之称。,春秋战国,时，,鲁,地就以治馔著名，历经,汉,唐,，成为“北菜”主角。,宋,代所谓“北食”，主要即指鲁菜。,元,明,清,是还是,宫廷,御膳,支柱。现代御膳仍多有鲁菜特色。主要由,济南,和,胶东,地方菜,组成。济南菜以,爆,、,烧,、,炒,、,炸,见长，,菜,品以清、,鲜,、,脆,、,嫩,著称，讲究清汤和奶汤的调剂。胶东菜擅长爆、炸、,扒,、,蒸,，口味以鲜为主，偏重清淡。其名菜有,九转大肠,、,糖醋黄河鲤鱼,、,德州扒鸡,、油焖鱼、,清氽赤鳞鱼,、煎白条鱼饼、,韭青炒海肠子,、,福山烧小鸡,、烤小雏鸡等。在山东下层百姓中，人们爱吃煎饼和玉米饼子，卷葱抹酱，或以蒜泥拌生菜，别有风味。山东大葱蘸酱的吃法后来也被上层社会和宫廷所接受。无论富贵贫贱之家，每饭必具葱蒜，具有典型的山东特色。,Fujian Cuisine,Fujian cuisine comprises three branches-Fuzhou,South Fujian and West Fujian.There are slight differences among them.As Fujian people emigrate overseas,their cuisine become popular in Taiwan and abroad.Generally speaking,Fujian dishes are slightly sweet and sour,and less salty.,Fuzhou dishes,quite popular in easterncentral and northern Fujian Province,are more fresh,delicious,and less salty,sweet,and sour.,煎糟鳗鱼,荔枝肉,佛跳墙,South Fujian dishes,popular in Xiamen,Quanzhou,Zhangzhou,and the golden triangle of South Fujian,are sweet and hot and use,hot sauces,custard,and orange juice as flavorings.,金门姜母鸭,沙茶鸡丁,苦螺汤,West Fujian dishes are salty and hot,prevailing in Hakka region with strong local flavor.,爆炒地猴,福建菜，选料精细，刀工严谨；讲究火候，注重调汤；喜用佐料，口味多变。,福建菜显示了四大鲜明特征：一为,刀工巧妙，寓趣于味，,素有剞花如荔，切丝如发，片薄如纸的美誉；二为,汤菜众多，变化无穷,，素有“一汤十变”之说。如用牛肉、鸡肉、火腿制成三茸汤后，根据菜肴烹制的需要，再选择干贝、鱿鱼、红糟、京冬菜、梅干菜、龙井茶叶或夜来花香等辅料中的一种料汁，掺进三茸汤，使汤的味道起了变化，给人以汤醇、料香、味新之感。三为,调味奇特，别是一方,。闽菜的调味，偏于甜、酸、淡，这一特征的形成，与烹调原料多取自山珍海味有关。善用糖甜去腥膻；巧用醋酸甜可口；味清淡，则可保持原汁原味，并且以甜而不腻，酸而不峻，淡而不薄享有盛名。闽菜还,善用红糟、虾油、沙茶、辣椒酱等调味，风格独特,，别开生面。四为烹调细腻，雅致大方，以炒、蒸、煨技术最为突出。食用器皿别具一格，多采用小巧玲珑、古朴大方的大、中、小盖碗，愈加体现了雅结、轻便、秀丽的格局和风貌。,There is a Cantonese(,广东,)saying:Any animal whose back faces the sun can be eaten,and in Northern Chinese areas such as Beijing,it is said The Cantonese will eat anything that swims,except the submarine.Everything that flies,except the,aeroplane,and everything that has legs,except the table.,Many cooking methods are used,steaming,and,stir-frying,being the most,favoured,due to their convenience and rapidity,and their ability to bring out the flavor of the freshest ingredients.Other techniques include shallow frying,double boiling,braising(,炖,),and,deep frying,.,Clean,light,crisp and fresh,Guangdong cuisine usually uses,fowl,and other meat to produce its unique dishes.Guangdong chefs pay close attention to the artistic presentation of their dishes.,Chaozhou,food,one major branch of Guangdong cuisine,is similar to Fujian cuisine because,Chaozhou,neighbors Fujian Province.It stresses seafood and many dishes are served in soup;the flavors are always delicious and sweet.Guangdong cuisine has been heavily influenced by foreign cooking cultures.,Blanched,kai-lan,(,芥兰,)with oyster sauce,（,蚝油）,Elements of cooking,1.Sauces and condiments,include,:,Hoisin,sauce,(,海鮮醬,),Oyster sauce,(,蠔油,),Plum sauce,(,蘇梅醬,),Sweet and sour sauce,(,甜酸醬,),Black bean paste,(,蒜蓉豆豉醬,),Shrimp paste,（,虾醬,),Red vinegar,(,浙醋,),Dried and preserved ingredients(,配料,),Includes:,Dried scallops(,乾瑤柱,),Fermented tofu,(,腐乳,fu,yu,),Fermented black beans,(,豆豉,),Chinese sausage,(,腊肠,),Preserve-salted fish(,咸鱼,),Preserve-salted duck(,腊鸭,),Preserve-salted pork(,腊,肉,),Salted duck egg,(,咸蛋,),Century egg,(,皮蛋,),Dried cabbage,(,菜干,),Suan,cai,(,酸菜,),Dried small shrimp,(,虾米,),Tofu skin,(,腐皮,),Dried shrimp/ha,gon,(usually deveined,shelled,and sliced in half)(,虾干,),Pickled Chinese cabbage(,梅菜,),Pickled diced,daikon,(,菜脯,),Traditional dishes,A number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province.While many of these are on the menus of typical,Cantonese restaurants,some are more commonly found among Chinese homes due to their simplicity.Home-made Cantonese dishes are usually served with plain,white rice,.,Includes:,Chinese steamed eggs,(,蒸水蛋,),Congee,with,century egg,(,皮蛋粥,),Cantonese fried rice,(,炒飯,),Sweet and sour pork,(,咕噜肉,),(,柱侯牛腩,),Stir-fried vegetables with meat(e.g.chicken,duck,pork,beef,or intestines)(,青菜炒肉片,),Steamed,spare ribs,(,pai,gwhut,)with fermented black beans and chili pepper(,豉椒排骨,),Steamed,frog legs,on lotus leaf(,荷葉蒸田雞,),Steamed ground pork and salted duck egg,meatballs,(,鹹蛋蒸肉餅,),Blanched vegetables with oyster sauce(,油菜,),Stir-fried,hairy gourd,with dried shrimp and,cellophane noodles,(,大姨妈嫁女,),Stir-fried,water convolvulus,with shredded chili and fermented tofu(,椒絲腐乳通菜,),Deep fried dishes,There are a small selection of deep fried dishes in Cantonese cuisine,and can often be found as,street food,.As they have been extensively documented throughout,Colonial Hong Kong,records in the 19th to 20th century,most are considered essential part of the Cantonese diet,as a few are synonymously associated with Cantonese breakfast and lunch.Though these are also expected to be part of other cuisines.,Includes:,Cha Leung,(,炸兩,),Yau,Tiu,(,油條,),Dace,fish balls,(,鯪魚球,),Krupuk,(,蝦饼,),Deep-fried marinated,pigeon,(,燒乳鴿,),Hunan cuisine is well known for its hot spicy flavor,fresh aroma,（芳香，气味）,and deep color.Common cooking techniques include stewing,frying,pot-roasting,braising,and smoking.Due to the high agricultural output of the region,ingredients for Hunan dishes are many and varied.,Known for its liberal use of,chilli,peppers,shallots,（青葱）,and,garlic,（大蒜）,Xiang cuisine is known for being dry hot(,干辣)or purely hot,as opposed to the better known,Sichuan cuisine,to which it is often compared.Known for its distinctive,ml,(hot and numbing)seasoning and other complex,flavour,combinations,Hunan Cuisine,on the other hand,is often spicier by pure chili,（红辣椒）,content,contains a larger variety of fresh ingredients,tends to be oilier,and is said to be purer and simpler in taste.,Another feature of Hunan cuisine is that the menu changes with the seasons.In a hot and humid summer,a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer.,In winter,a popular choice is the,hot pot,thought to heat the blood in the cold months.A special hot pot called(,鸳鸯火锅,),yun,yng,ho,go,),lovers hot pot,is famous for splitting the pot into a spicy side and a milder side.,Representative dishes,Dongan,chicken(,东安鸡,),Beer duck(,啤酒鸭,),Steamed fish heads in chili sauce,Hot and peppery chicken,Spare ribs,steamed,in bamboo,Changsha-style,stinky tofu,（长沙臭豆腐）,hot and,spicy frog leg,lotus seed with rock candy,腊味合蒸,Thats all!,Thank you!,