搜索
ChineseCuisinechinesefoodculture•Famousforitsabundanceandexquisite,Chinesefoodculturehasoccupiedanimportantpartinthenation'straditioncultures.Chinaisoflonghistorywithavastterritory.Duetothediversityoftheclimate,productsandcustoms,therearewidelydifferentfoodstylesandtasteinlocalregions.Throughcreationbypastdynasties,thelongstandingcookingarthasformedrichandcolorfullocaldishes.Chinesecuisine业务流程•Chineseculinaryartsarefamousallovertheworld.Chinesedishesappealtothesensesthroughsight,smell,taste,texture.•ChinesecuisineincludesavarietyofdifferentflavorsduetoChina'svastgeographyanddiversenationalities.Localdisheswiththeirowndistinctivenesscanberoughlydividedintoseveralregionalcuisines.GuesswhoIam?•北京烤鸭roastBeijingduck•辣子鸡丁sautedicedchickenwithhotpeppers•宫爆鸡丁sautedicedchickenwithpeanuts•红烧鲤鱼braisedcommoncarp•茄汁虾仁sautefishsliceswithbambooshoots•涮羊肉instantboiledslicedmutton•糖醋里脊porkfilletswithsweet&soursauceChinacoversalargeterritoryandhasmanynationalities,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鲁菜SichuanCuisine川菜CantoneseCuisine粤菜JiangsuCuisine淮扬菜ABiteofChinaShandongCuisineShandongcuisinealsonamedLuCai.AnimportantpartoffourmajorcuisinesofChina.ItbefamousfortherepresentativeofnorthChinacuisine;ItalsoistherepresentativeoftheculinaryculturealongtheYellowRiver.IntroductionDevelopmentShandongcuisineoriginatedintheQIandLuareasinSpring-AutumnandWarringStatesPeriodFormedintheQinandHandynasties.AftertheSongdynasty,ShandongcuisinehasbecometherepresentativeofNorthChinacuisineCharacteristicItsflavorsbiasedtowardssalty,gooduseclearsoup;Features:fresh,tender,fragrant,crisp.Rawmaterials:electlivestockandpoultry,marineproducts,vegetables,biasedtowardsinsauce,onion,garlicasseasonings.Theexplosionandgilledknownfor,focusingonthefirepower.Jinanstyledishes济南风味菜ShangdongCaiConfuciandishes孔府菜Shangdongstyledishes胶东风味菜Otherareasflavordishes其他地区风味菜JinanStyleDishesKnownfor:soupbegoodat:explosion（爆）,fry（炸）,roast（烤)Features:clear,fresh,crisp(脆）,tenderRepresentatives:BrothAssorted(清汤什锦)，NaitangTypha(奶汤蒲菜)SweetandSourCarp(糖醋鲤鱼)JiaodongStyleDishesKnownfor:FushandishesinYantaibegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:Quick-firedHuangcai（溜黄菜）、Soft-Friedmeatballswithsugar(雪花肉丸子)，Soft-FriedPorkFilet（软炸里脊）ConfuciusStyleDishesKnownfor:Guanfustyledisesbegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精，脍不厌细-孔子)Representatives:“Yiping”BeanCurd(一品豆腐)、GotoCourtwithChild（带子上朝）BoiledGinkgo（诗礼银杏）德州扒鸡DezhouBraisedChicken一品寿桃YipinBirthdayPeach糖醋鲤鱼SweetandSourCarp凤尾金鱼StewedYellowFishinShapeofChickenTrail什锦拼盘AssortedDish栗子白菜BoiledChestnutandCabbageSlices九转大肠TwistedLargeIntestineSichuancuisine川菜•History•Characteristic•CookingMethod•RepresentativedishesHistorySichuaniscolloquiallyknownastheheavenlycountryduetoitsabundanceoffoodandnaturalresources.OneancientChineseaccountdeclaredthatthepeopleofSichuanupholdgoodflavor,andtheyarefondofhotandspicytaste.MostSichuandishesarespicy,althoughatypicalmealincludesnon-spicydishestocoolthepalate.Sichuancuisinehaschangedlittleovertheyears,andmilderversionsofSichuandishesremainastapleofAmericanChinesecuisine.CharacteristicTheCharacteristicofSichuanfoodisveryobvious：outstandinghot,sweet,oil,Delicious,heavyflavor,use“threepepper”——chili，flowerpepper,pepperandfreshginger.Whilefry,boil,simmerareallusedincookingmethods.CookingMethodSichuancuisinepaysattentiontocookingtips,finecraftsmanship,stringentoperatingrequirements.TherearefourcharacteristicsofSichuancooking.•choosematerialscarefully•afineknife•areasonablematch•well-cookedRepresentativedishes宫保鸡丁GongBaoChicken麻婆豆腐MaPoBeanCurd盐水鸭Saltedduck锅巴肉片Guobameat夫妻肺片PorkLungsinChiliSauce回锅肉Twice-cookedporkSmokedDuck樟茶鸭子Huai-Yangcuisine•Introduction•ThehistoryofHuai-Yangcuisine•ThecharacteristicofHuai-Yangdishes•FamousdishesFromStanBriefintroduction•OneoffourmajorChinesecuisine.ThiscuisineincludesdishesfromHuai‘an,Yangzhou,Suzhou,andShanghai.•Perfectcombinationofcolor,aroma,tasteandappearance.•Focusontheselectionofrawmaterials.•Payattentiontotheknife.ThehistoryofHuai-Yangcuisine•OriginatedinZhouDynasty•Asthestatebanquetin1949•①fromlowertohigher•②fromcoarsetofine•③fromthedepressiontothebrilliantThecharacteristicofHuai-Yangdishes•TheflavorofHuai-Yangcuisine:lightfresh,sweet,mellow,lesssalty.•Stringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.•Inthecookingtechnologyatstewed,fried,stewed,fossa,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.Famousdishes•Xuzhou‘sFarewelltoMyConcubine,groundchickenpot;Wuxibeautiesfeast;greatcookGansiYangzhou,threeducks;Jinlingsaltedduck;ChangshuBeggarChicken;Suzhoubraisedlionhead;squirrelmandarinfish;High-ditchfootbundle;crabmeatlion’shead;ZhenjiangCuredmeat,etc.徐州的霸王别姬，地锅鸡；无锡西施宴;扬州的大煮干丝，三套鸭;金陵盐水鸭;