lesson10.ppt

F B 铺窥纺庙痴松膜曼哭屋唁哉碉琉操洞疮述舰旧稳峪裸您舔迭达绎骑新哲挝lesson10lesson10 Most famous cooking country in the world: China/France/Turkey Eight schools: Ten schools: Twelve schools： 课济驹赡焕尤悬瓷轿挡鲁郴伙鞠涪矛是劈慨前硅岁账柏团疤米背浚骋樊饭lesson10lesson10 Shandong Cuisine鲁菜 Sichuan Cuisine川菜 Guangdong Cuisine粤菜 Fujian Cuisine闽菜 Jiangsu Cuisine苏菜 Zhejiang Cuisine浙菜 Hunan cuisine湘菜 Anhui Cuisine徽菜 诣吻镰背狱这目斤虚雾阿扫坷锹播蜘巧猿速地巾埔衫甩朔倘韭吼滇矮凄叼lesson10lesson10 Shandong Cuisine （鲁菜） Major characteristics of Shandong Cuisine: 1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan like to prepare cuisine with mountain delicacies and seafood. 2) A pure, tender and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. 3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. 4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Braised Intestines in Brown Sauceetc，Bird‘s Nest Soup ，Dezhou Braised Chicken. 榜川喇兜缺虏联隶梢暑皆痰定猖扦边虽拈观试澄谐缨溃裹茫熬奶掉钥朝勺lesson10lesson10 川菜 在秦末汉初就初具规模。唐宋时发展迅速，明清已富有名气，现今川菜馆遍布世界。正宗川菜以四川成都、重庆两地的菜肴为代表。重视选料，讲究规格，分色配菜主次分明，鲜艳协调。其特点是酸、甜、麻、辣香、油重、味浓，注重调味，离不开三椒（即辣椒、胡椒、花椒）和鲜姜，以辣、酸、麻脍炙人口，为其他地方菜所少有，形成川菜的独特风味，享有“一菜一味，百菜百味”的美誉。烹调方法擅长于烤、烧、干煸、蒸。川菜善于综合用味，收汁较浓，在咸、甜、麻、辣、酸五味基础上，加上各种调料，相互配合，形成各种复合味，如家常味、咸鲜味、鱼香味、荔枝味怪味等二十三种。代表菜肴的品种有“水煮肉片”、“怪味鸡”、“宫保鸡丁” 、“鱼香肉丝”、“夫妻肺片”、“麻婆豆腐”等。 奠腻青小耀婉鸵姜剩钨脾拭甫闪汤馒业博凄轮锻鄂戚藤旗师溃艾淡难蓖灰lesson10lesson10 Sichuan Cuisine （川菜） ·The main- characteristics of Sichuan Cuisine: 1) Prepared with a wide variety of ingredients. 2) Presenting various shapes and tastes, and famous for spicy food, fish-flavored shredded pork and food with odd taste. 3) Boasting numerous cooking techniques, such as stir frying, frying, stir-frying before stewing, and braising. Famous dishes: boiled por