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ChineseFoodCulture•赵艺琳•韩硕•刘力尹•Introduction•Eightcuisines•ConclusionGeographicaldistribution分布Delicacy饮食特色Fairytale历史典故Notabledishes名菜Manseesfoodasthefirstpriority民以食为天eatnoricebutisofthefinestquality,normeatbutisfinelyminced------Confucius食不厌精，烩不厌细——孔子MainCharacteristics：•Differentfoodsindifferentseasons四季有别•Payattentiontoaestheticfeeling讲究美感•Payattentiontointerest注重情趣•Combinationoffoodandmedicine食医结合•Avarietyofflavor风味多样Foodsindifferentseasons四季有别Summer:coldanddressedwithsauce凉拌Winter：steweddishes炖煮菜•色–color•香--flavor•味–taste•形–shape•意–meaningaestheticfeeling美感aestheticfeeling美感TheinterestofChinesefoodculture注重情趣•Color，smellandtaste•Name•Thewaytotaste品味方式•Therhythmofthemeal进餐节奏•Entertainmentinthemeal娱乐穿插Theinterestcanbereflectedin:TheinterestofChinesefoodculture注重情趣Dongpopork东坡肉Stewedporkballinbrownsauce红烧狮子头Combinationoffoodandmedicine食医结合Medicineandfoodhavethesameorigin.医食同源.Herbalcuisine药膳•选材ingredients•刀工cuttingtechnique•火候heatcontrol•调味flavorAvarietyofflavor风味多样Riceinsouthandflourinnorth南米北面vastterritoryandabundant地大物博Avarietyofflavor风味多样•HuiCuisine徽菜•CantoneseCuisine粤菜•MinCuisine闽菜•XiangCuisine湘菜•SuCuisine苏菜•LuCuisine鲁菜•ChuanCuisine川菜•ZheCuisine浙菜TheTopEightCuisine八大菜系Avarietyofflavor风味多样HuiCuisine徽菜Distribution:AnhuiprovinceDelicacy:•Goodatsteamingandstewing•Uselocalingredients•Gooduseofheatcontrol•Cooknaturaldishes•火腿炖甲鱼•红烧果子狸•黄山炖鸽•问政山笋•臭鳜鱼HuiCuisine徽菜NotabledishesHuiCuisine徽菜NotabledishStewedcivetcats红烧果子狸Tastes:saltysweetFairytale：雪天牛尾狸，沙地马蹄鳖——梅圣俞BuddhaJumpsOvertheWallMincuisine闽菜•MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.•lightbutflavorful(清鲜)•Softandtender(软嫩)•Umami(鲜味)•Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Mincuisine闽菜Delicacy:NotabledishMincuisine闽菜•佛跳墙•鸡汤氽海蚌•淡糟香螺片•荔枝肉•醉糟鸡•OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingshark‘sfin(鱼翅),seacucumber(海参),abalone(鲍鱼),andShaoxingwine.Containsover30ingredients.Mincuisine闽菜Shandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齐国、鲁国）Famousperson：YiYa（齐桓公的宠臣易牙）Confucius（孔子）Classify：EasternShandongandJinandishes.（胶东菜系、济南菜系）•Foundational（基础）schoolinChinesecuisine.•Majority（多数）oftheculinary（厨房）stylesinChina.•Beijing,Tianjinandthenortheasternregions.•NorthernChinesehouseholds'mealsInfluence：CuisinefeatureIngredients：•Maize(玉米)•PeanutsGrains（谷物）•Staplevegetables•Vinegar（醋）Tastecharacteristics•Salty,Fresh,Original•Stirfried,Firepower•Soup,Seafood•Plentifulandsubstantial•咸鲜为主，突出本味•以“爆”见长，注重火功•精于制汤，注重用汤•烹制海鲜，独到之处•丰满实惠、风格大气BraisedIntestinesinBrownSauce（九转大肠）ZhaJinchan（deepfriedgoldencicada）Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。《济南府志》上早有“黄河之鲤，南阳之蟹，且入食谱”的记载Nutrition：Carp:•Highproteindigestionandabsorptionrateof96%•Essentialminerals,vitaminAandvitaminD•Fatmorethanunsaturatedfattyacids,•Reducecholesterol（胆固醇）•Preventarteriosclerosis•（动脉硬化），Coronary（冠状动脉），HeartdiseaseSichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.History：川菜系是一个历史悠久的菜系。它的发源地是古代的巴国和蜀国。历代典籍和各个朝代的文人骚客的诗词文章里有不少对于川菜的记载。川菜兴起于清末和抗战两个时间段，其特点在于红味讲究麻、辣、香，白味咸鲜中仍带点微辣。Cuisinefeature：•Boldflavours•Pungency（刺激）•Spiciness（香辣）•Garlic（蒜）•Sichuanpepper(花椒)•Peanuts•Sesamepaste（芝麻酱）,•Ginger（生姜）•Useofhotandnumbingflavor(麻辣味型)isatypicalelementofSichuancooking.Husbandandwife’slungslice？PorkLungsinChiliSauce夫妻肺片Kungpaochicken丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四川总督后，每遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有功被朝廷封为“太子少保”，人称“丁宫保”，其家厨烹制的炒鸡丁，也被称为“宫保鸡丁”。MapoTofuDry-BraisedMandarinFish（干烧桂鱼）Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChinesecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.Cuisinefeature：•Soft,butnottothepointofmushyorfallingapart.•Neartheseawhichgivesthemfishandwater.•Selectionofingredientsaccordingtotheseasons•Emphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.History：起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为“南食”两大台柱之一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。Dongpo'sbraisedporkSaltedDuckSquirrel-shapedMandarinfish：松鼠桂鱼是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品佳肴。据说早在乾隆皇帝下江南时，苏州就有“松鼠鲤鱼”了，乾隆曾品尝过。后来便发展成了“松鼠鳜鱼”。清代《调鼎集》中有关于“松鼠鱼”的记载:“取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。”Whichcuisine？RoastsucklingpigLoumeiWhichcuisine？CantoneseCuisine•CantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分抢手）afterthroughoutChina.DelicacyQualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.G