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1、中国美食Chinese Cuisine,Chinese Cuisine,China covers a large territory and has many nationalities,hence a variety of Chinese food with different but fantastic and mouthwatering flavor.Since Chinas local dishes have their own typical characteristics,generally,Chinese food can be roughly divided into eigh
2、t regional cuisines,which has been widely accepted around.Certainly,there are many other local cuisines that are famous,such as Beijing Cuisine and Shanghai Cuisine.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。,Eight Chinese Cuisine,Sich
3、uan Cuisine川菜Shandong Cuisine鲁菜Hunan Cuisine湘菜Jiangsu Cuisine苏菜Zhejiang Cuisine浙菜Anhui Cuisine 徽菜Guangdong Cuisine粤菜Fujian Cuisine闽菜,Shandong Cuisine,Features:Seafood is the major component of their foods.Putting emphasis on soups.,sea cucumber,Shandong Cuisine,Shandong is the birthplace of many fam
4、ous ancient scholars such as Confucious(孔子)and Mencius（孟子）.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（油腻）,is characterized by it
5、s emphasis on aroma（香）,freshness,crispness（清新，酥脆）and tenderness.Shallot（葱）and garlic are usually used so Shangdong dishes tastes pungent usually.Soups are given much emphasis in Shangdong dishes.Thin soup features clear and fresh while creamy soup looks thick and tastes strong.The dishes are mainly
6、clear,fresh and fatty,perfect with Shandongs own famous beer,Qingdao Beer,Sichuan Cuisine,Features:Spicy flavorUsing of chili,garlic and gender,hotpot,Sichuan Cuisine,If you eat Sichuan cuisine and find it too bland（温和）,then you are probably not eating authentic Sichuan cuisine.Chili peppers and pri
7、ckly ash（花椒）are used in many dishes,giving it a distinctively spicy taste,called ma（麻）in Chinese.It often leaves a slight numb sensation in the mouth.Sichuan hot pots are perhaps the most famous hotpots in the world,most notably the Yuan Yang（鸳鸯）Hotpot half spicy and half clear.It cannot be said tha
8、t one who does not experience Sichuan food ever reaches China.,Jiangsu Cuisine,Features:Delicate carving techniquesNeither too spicy nor too bland,Jinling Salted Duck,Jiangsu Cuisine,Jiangsu Cuisine,is popular in the lower reach of the Yangtze River.Aquatics（水产品）as the main ingredients,it stresses t
9、he freshness of materials.Its carving techniques are delicate,of which the melon carving technique is especially well known.The flavor of Huaiyang Cuisine is light,fresh and sweet and with delicate elegance.Jiangsu cuisine is well known for its careful selection of ingredients,its meticulous（细致）prep
10、aration methodology,and its not-too-spicy,not-too-bland taste.Since the seasons vary in climate considerably in Jiangsu,the cuisine also varies throughout the year.,Wonderful!,Zhejiang Cuisine,Features:Freshness,Tenderness,Smoothness,Braised Dongpo Pork,Zhejiang Cuisine,Comprising local cuisines of
11、Hangzhou,Ningbo and Shaoxing,Zhejiang Cuisine,not greasy,(不油腻)wins its reputation for freshness,tenderness,softness,smoothness of its dishes with mellow fragrance(鲜 柔 滑 香).Hangzhou Cuisine is the most famous one among the the three,Hunan Cuisine,Features:Thick and pungent flavorUsing of chili,pepper
12、 and shallot（葱）.,Peppery and hot chicken,Hunan cuisine,Hunan cuisine consists of local Cuisines of Xiangjiang Region,Dongting Lake and Xiangxi coteau(高地).It characterizes itself by thick and pungent flavor.Chili,pepper and shallot are usually necessaries in this division.,Anhui Cuisine,Features:Focu
13、s on the temperate of cookingGood at braising and stewing.,Turtle soup with ham,Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.煨炖Often hams will be added to improve taste and sugar candy added to gain,Guangdong Cuisine,F
14、eatures:One of the most diverse and richest cuisinesKeep the natural flavor of food,stir-fried snake and cat meat,Guangdong Cuisine,Cantonese are known to have an adventurous palate,plit(味觉)able to eat many different kinds of meats and vegetables.In fact,people in Northern China often say that Canto
15、nese people will eat anything that flies except airplanes,anything that moves on the ground except trains,and anything that moves in the water except boats.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。Many vegetables originate from other parts of the world.It doesnt use much spice,bringing out the natural flav
16、or of the vegetables and meats.Guangdong chefs also pay much attention to the artistic presentation of dishes.,Fujian Cuisine,Features:Pickled tasteWell-chosen seafood,Fo Tiao Qiang,Fujian Cuisine,Consisting of Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,Fujian Cuisine is distinguished for it
17、s choice seafood,beautiful color and magic taste of sweet,sour,salty and savory.The most distinct features are their“pickled taste”.（卤味）,Eat in China,Taste in Sichuan,Sichuan Cuisine,known often in the West as Szechuan Cuisine,is one of the most famous Chinese cuisines in the world.Characterized by
18、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.Wild vegetables and animals are usuall
19、y chosen as ingredients,while frying,frying without oil,pickling and braising are applied as basic cooking techniques.It cannot be said that one who does not experience Sichuan food ever reaches China.四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和花椒，产生出经典的刺激的味道。此外，大蒜，姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原
20、料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。,If you eat Sichuan cuisine and find it too bland,then you are probably not eating authentic Sichuan cuisine.Chili peppers and prickly ash are used in many dishes,giving it a distinctively spicy taste,called ma in Chinese.It often leaves a slight numb sensat
21、ion in the mouth.However,most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisines excellence.Sichuan hot pots are perhaps the most famous hotpots in the world,most notably the Yuan Yang（mandarin duck）Hotpot half spicy and hal
22、f clear.如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。然而，多数青椒是在18世纪从美国传入中国的，因此你应当为四川菜的精妙而感谢全球贸易。四川火锅也许是世界上最出名的火锅，尤其是半辣半清的鸳鸯火锅。,Mention to Sichuan cuisine,I think most people will think of this one,OF COURSE!回锅肉,Twice-cooked pork,Ingredients:Streaky pork;garlic;edible oi
23、l;soy sauce;refined sugar;cooking wine;thick broad-bean sauce(豆瓣酱);fermented soya beans（豆豉）;ginger;shallot（葱）,Do you know how to cook it?,Whats it?.Its so wonderful,isnt it?,Yummy!,Sliced Beef and Ox Tongue in Chili Sauce,Sliced Beef and Ox Tongue in Chili Sauce is a delicious dish in China.,Somethi
24、ng about.,相传在30年代，成都少城附近，有一男子名郭朝华，与其妻一道以制售凉拌牛肺片为业，他们夫妻俩亲自操作，走街串巷，提篮叫卖。由于他们经营的凉拌肺片制作精细，风味独特，深受人们喜爱。为区别一般肺片摊店，人们称他们为夫妻肺片。,Ingredients:Beef;beef offal;peanut;spicy sauce;soy sauce;sesame powder;pepper;monosodium glutamate;（味精）,mnusudim;anise;（茴香）cinnamonsinmn;chilli,And we have.Kung Pao Chicken!,Kung-P
25、ao Chicken,Seasoning（调料）vinegar、refined sugar、soy sauce,cooking wine,broth(肉汤)，salt,maizena meizn淀粉,Ingredients(食材)Chicken;peanuts;garlic;ginger;shallot;chili;pepper;edible oil,AhWhats this?It looks so Yummy!,the Story about the spicy and hot bean curd,陈麻婆豆腐（人们人习惯于称之为麻婆豆腐）始创于清朝同治元年（1862年），开创于成都外北万福桥
26、边，原名陈兴盛饭铺。店主陈春富早殁，小饭店便由老板娘经营，女老板面上微麻，人称陈麻婆，当年的万福桥是一道横跨府河，不长却相当宽的木桥。两旁是高栏杆，上面是抓鱼，绘有金碧彩画的桥亭，桥上常有贩夫走卒，推车抬轿下苦力之人在此歇脚、打尖。光顾陈兴盛饭铺的主要是挑油的脚夫。这些人经常是买点豆腐、牛肉。再从油篓子里舀些菜油要求老板娘代为加工。日子一长陈氏对烹制豆腐有了一套独特的烹饪技巧。烹制豆腐色味具全。不同凡响深得人们喜爱，陈氏所烹豆腐由此扬名。求食者趋之若鹜清末就有诗为证：麻婆陈氏尚传名、豆腐烘来味最精，万福桥边帘影动，合沽春酒醉先生。文人骚客常会于此。有好事者观其老板娘面上麻痕便戏之为陈麻婆豆腐。
27、此言不胫而走遂为美谈。饭铺因此冠名为陈麻婆豆腐。据成都通览记载陈麻婆豆腐在清朝末年便被例为成都著名食品。由于陈麻婆豆腐历代传人的不断努力，陈麻婆川菜馆虽距今一百四十余年盛名长盛不衰。并扬名海内外，深得国内外美食者好评。,the spicy and hot bean curd,Bean curd;beef;salt;soysauce;cooking wine;garlic;ginger;shallot;chili;aginomoto,dinm:t;maizena;edible oil,Do you know How to make it?,Quiz-Time,川菜：蒜葱姜海椒食用油料酒麻婆豆腐,醋豆瓣白糖回锅肉宫保鸡丁牛肉猪肉火锅,
