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1、中国饮食文化,Chinese dietary culture,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,Shandong is the birthplace of many
2、 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.,consist of Jinan cuisine and Jiaodong cuisine,clear,pure and not greasy,use shallot and garlic,taste pungent,Shandong cu
3、isine鲁菜,九转大肠 Braised intestines in brown sauce,德州扒鸡 Braised chicken,Dezhou style,蟹黄海参 Braised sea cucumber,Sichuan cuisine川菜one of the most famous Chinese cuisines in the world,characterized by its spicy and pungent flavor,use pickling and braising,宫保鸡丁 Kung pao chicken,夫妻肺片 Couples sliced beef in c
4、hili sauce,麻婆豆腐 Mapo Tofu,回锅肉 Twice-cooked pork,It is the most widely available Chinese regional cuisine outside of China.,People in Northern China often say that Cantonese people will eat anything that flies except airplanes,anything that moves on the ground except trains,and anything that moves in
5、 the water except boats.,中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。,Cantonese cuisine粤菜,Cantonese are known to have an adventurous palate,白切贵妃鸡 White cut chicken,广州文昌鸡 Wenchang chicken,Guangzhou style,蚝皇凤爪 Oyster sauce chicken,炸子鸡 fried young chicken,Fujian cuisine闽菜,consisting of Fuzhou cuisine,Qua
6、nzhou cuisine and Xiamen cuisine,beautiful color and magic taste of sweet,sour,salty and savory,feature:pickled taste(卤味),佛跳墙 Fo jump a wall,荔枝肉 Litchi meat,碎排骨 Broken ribs,七星鱼丸 Seven Star Fish,Jiangsu cuisine苏菜、淮扬菜,main ingredients：aquatics,carving techniques(雕刻技术),not-too-spicy,not-too-bland taste
7、（不辣不温的口感）,蟹粉狮子头 Lion s head,金陵盐水鸭 Salty duck,凤尾虾 Pteris Shrimp,蜜汁火方Steamed ham in honey sauce,Zhejiang cuisine浙菜,not greasy,wins its reputation for freshness,tenderness,softness,Hangzhou cuisine is the most famous,东坡肉Dongpos braised pork,西湖醋鱼Steamed grass carp in vinegar gravy,龙井虾仁Longjing shrimp,西湖
8、莼菜汤West Lake soup,Hunan cuisine湘菜,thick and pungent flavor,consists of local Cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau,腊味合蒸 Mixedcuredmeat,东安子鸡 Dongan chicken,祖庵鱼翅 Working group shark fin,金钱鱼 Fish money,Anhui cuisine徽菜,good at braising and stewing,use sugar and hams to improve taste,红烧果子狸Stewedcivetcats,黄山炖鸽Mount Huangshan braised pigeon,火腿炖甲鱼Ham stewed turtle,清蒸石鸡Steamed Partridge,满汉全席,满汉全席，满清宫廷盛宴。既有宫廷菜肴之特色，又有地方风味之精华；突出满族菜点特殊风味，烧烤、火锅、涮锅几乎不可缺少的菜点，同时又展示了汉族烹调的特色，扒、炸、炒、熘、烧等兼备，实乃中华菜系文化的瑰宝和最高境界。,A healthy diet,a healthy life,
