Logo2015230011葛雪菲2015230032徐玲ChinesefoodLogoChinesetraditionalstaplefoodtheChinesecharacteristiccuisineChinesefestivalfoodChapter1Chapter2Chapter3ContentsLogoChapter1chinesetraditionalstaplefood1.rice(米饭)riceisthemostcommonstaplefoodinchina.Differentareashavedifferenttypeofrice,ittastedifferent.Cookingmethod:boiling,steamingstir-fryingTypes:Porridge,friedricesteamedriceLogoChapter1chinesetraditionalstaplefoodPoridgefriedriceLogoChapter1chinesetraditionalstaplefood2.noodles(面条)noodlesisaveryoldfoodanditoriginatedinChina,hasalonghistory.Asastaplefood,itusuallyusedinnortheast.Alsonoodleshavemanydifferentcookingmethod.Everykindofnoodlemaytastverydifferrent.LogoChapter1chinesetraditionalstaplefoodThefirstCultureofChineseNoodlesFestivalhasreleaseditslistofthetoptenmostpopularChinesenoodles.武汉热干面Wuhanhotnoodles北京杂酱面BeijingnoodlesLogoChapter1chinesetraditionalstaplefood山西刀削面ShanxiSlicedNoodles河南烩面HenanXiaojiStewedNoodlesLogoChapter1chinesetraditionalstaplefood兰州拉面LanzhouRamen杭州片儿川HangzhouPianErChuanLogoChapter1chinesetraditionalstaplefood昆山奥灶面KunshanAozaoNoodles镇江锅盖面ZhenjiangPotCoverNoodlesLogoChapter1chinesetraditionalstaplefood四川担担面SichuanSpicyDandanNoodles吉林延吉冷面JilinYanjiColdNoodlesLogoChapter1chinesetraditionalstaplefood3.Dumplings(饺子)JiaoziisaverycommonfoodinthenorthpartofChina.WhentheChinesenewyearcomes,almosteveryChinesefamilywilleatjiaozi,becausethepronunciationofjiaozicanexpressaverygoodmeaning,whichbothmeansthehappyget-togetheroffamilymembersandconnectionofthenewyearandthepastoldyear.Jiaozicanbemadeintomanyshapes,thestuffsinsidearealsovarious.WaystocookJiaoziarealsodiverse:deeply-fry,boil,steam,etcLogoChapter1chinesetraditionalstaplefood4.Steamedbuns(馒头)5.Steamedstuffedbun(包子)6.Pancake(饼)LogoChapter2theChinesecharacteristiccuisineChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.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。Chinesefoodcanberoughlydividedintofourregionalcuisines:中国饮食可以大致分为四大地方菜系:ShandongCuisine山东菜系SichuanCuisine四川菜系CantoneseCuisine广东菜系JiangsuCuisine江苏菜系LogoChapter2theChinesecharacteristiccuisine1.ShandongCuisine山东菜系Introduction:shandongcuisinealsonamedlucai.Animportantpartoffourmajorcuisinesofchina.Itbefamousfortherepresentativeofnorthchinacuisine.Development:shandongcuisineoriginatedintheQIandLuareasinspring-autumnandwarringstatesperiod.FormedintheQinandHandynasties.AftertheSongdynasty,shangdongcuisinehasbecometherepresentativeofNorhtChinacuisine,Factions:jinanstyledishes,Jiaodongstyledishes,ConfuciusstyledishesLogoChapter2theChinesecharacteristiccuisineJinanstyleDishesKnownfor:soupBegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦)NatangTypha(奶汤蒲菜)Sweetandsourcrap(糖醋鲤鱼)LogoChapter2theChinesecharacteristiccuisineJiaodongstyledishesKnownfor:FushandishesinyantaiBegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:quick-firedhuangcai(溜黄菜)Soft-friedmeatballswithsugar(雪花肉丸子)Soft-Friedporkfilet(软炸里脊)LogoChapter2theChinesecharacteristiccuisineConfuciusstyledisheKnownfor:guanfustyledisesBegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatButisfinelymincedRepresentattives:”yiping”beancurd(一品豆腐)Gotocourtwithchild(带子上朝)BoiledGinkgo(诗礼银杏)LogoChapter2theChinesecharacteristiccuisineSichuanCuisine四川菜系Introduction:SichuancuisineisoneofChina‘sfourgreatcuisine,itoriginatedintheSichuanprovince(todayChongqingCity),SichuancuisineisnotonlylovedbyresidentsofSichuanbutalsoenjoyedbypeoplefromalloverChinaandeveninanumberofforeigncountries.Inthissense,SichuanCuisinewillbebelongtoChinaandtheworldaswell.characteristic:Sichuancuisineischaracterizedbyitsspicyandhotflavors,fishflavoreddishes鱼香,spicyflavor椒麻,sourandhotflavors醋椒.Cookingmethod:morethan20types,includingfried,stirfrying,slide,boiled,blasting,stewedandsoonCategories:feastdishes筵席菜,homestyledishes家常菜,ruralhomestyledishes三蒸九扣菜andlocalflavorsnacks风味小吃LogoChapter2theChinesecharacteristiccuisineThelocalspecializedrawingredientsofSichuancuisine川菜的特产原料ThelocalspecializedrawingredientsofSichuancuisineincludeCattle,sheep,pigs,dogs,chickens,ducks,geeseandrabbitsandbambooshoots笋,fragrant-floweredgarlic韭菜,celery芹菜,lotusroot藕,spinach菠菜.Therearealsoagreatmanyvarietiesofhigh-qualityfreshwaterfishes.basicfeatures1.Nowaday,Sichuancuisineischaracterizedbynumerousingredients(用料广博),diverseflavors(味道多样)andwideacceptability(菜肴适应面广)andisrenownedforitsdiverseflavorsandsubtlechanges.Thephrase“FlavorinSichuan”isevidencethatSichuancuisineisrecognizeduniversally2.TheflavorofSichuancuisineischaracterizedbyspicinessandheat(川菜之味,以麻辣见长).Letusfindouthowspice(香料)isusedinSichuancuisine,thenwecanfindoutitsadvantagesbycomparisonLogoChapter2theChinesecharacteristiccuisineDishes:sichuanhot-potstew(麻辣火锅)Twice-cookedpork(回锅肉),Fishflavoredshreddedporkwithgarlicsauce(鱼香肉丝),MapoTofu(麻婆豆腐)andKungPaoChicken(宫保鸡丁)LogoChapter2theChinesecharacteristiccuisineDessert:Stickyriceball(葱香糯米团),Dandannoodles(担担面)LogoChapter2theChinesecharacteristiccuisine