搜索
L/O/G/OGourmettastingChinaTracyTastingChina•Chinacoversalargeterritoryandhasmanynationalities,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Chinesefoodcanberoughlydividedintoeightregionalcuisines：AnhuiJiangsuFujianGuangdongSichuanShandongZhejiangHunanVariousChineseDishesEightCuisines闽菜FujianCuisine川菜SichuanCuisine粤菜CantoneseCuisine苏菜JiangsuCuisine鲁菜ShandongCuisine浙菜ZheJiangCuisine徽菜AnhuiCuisine湘菜HunancuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。Fried炒Ninetransferlargeintestine九转大肠Slidefriedperchfillets滑炒鲈鱼片burn烧BeerPrawnsburning啤酒烧大虾Braisedlips红烧鱼唇explosion爆Friedshellfish油爆鲜贝Friedshrimp油爆小虾回•SichuanCuisine,knownoftenintheWestasSzechuanCuisine,isoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungentflavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili.Pepperandpricklyashalsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareappliedasbasiccookingtechniques.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.•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pricklyash，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。SichuanCuisineBoiledfishwithpickedcabbageandchili(酸菜魚)SlicedbeefandOxtongueinchili(夫妻肺片)SichuanCuisine回•Cantoneseareknowntohaveanadventurouspalate,abletoeatmanydifferentkindsofmeatsandvegetables.Infact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,andanythingthatmovesinthewaterexceptboats.•广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，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。粤菜Cantonesefood(广东系)回苏菜SuCuisineFromJiangsuProvinceandShanghai.•JiangsuCuisine,alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.•江苏菜，又叫淮阳菜，流行于在淮阳湖下流。以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。苏菜SuCuisineSuCuisineSuCuisine回FujianCuisine闽菜Characteristics–特点•--Tastelightly味道清淡•--Begoodatcookingseafood海鲜为主•--Therearemanywaystocook烹制方法多Ingredientsofseafoodandmountaindelicacies:Fujiancuisineemphasizesseafoodandmountaindelicacies.{烹饪原料以海鲜和山珍为主}Soft软Waxy糯Fragrant香Alcohol醇.Good!!!Characteristics–特点•--Tastelightly味道清淡•--Begoodatcookingseafood海鲜为主•--Therearemanywaystocook烹制方法多回•浙菜Zhejiangcuisine•Longhistory•richspeciese•characters:清、香、脆、嫩、爽、鲜，•Zhejiangcuisinemainlyconsistsoffourmainstream:•hangzhou,•ningbo,•shaoxin,•wenzhou.Steamedgrasscarpinvinegargravy西湖醋鱼Alwaysusefried,stewedandfried.freshandcrispmanyspeciesLongjinShrimpmeat龙井虾仁DongpoPork东坡肉•Ningbocuisineiscombinedwith“freshandsalt”,specialinsteaming,grilling（烤）,braising(炖)seafood,paygreatattentiontotender（嫩）,soft（软）,slippery（滑）coloralwaysthick（色彩浓重）.Yellowcroakersoup(黄鱼汤)回湘菜HunancuisineCharacter•Hunancuisineisknownforitsliberaluseofchillipeppers,shallots（青葱）andgarlic（大蒜）.Itsdishestendtobedryhot(干辣)orpurelyhotwhichdistinguishfrommálà(hotandnumbing失去感觉的;麻木的)inSichuancuisineDong'anchicken东安子鸡•Namedbyitsmaterial—thepullet(younghen)•Washandeddownmorethan1000yearsfromTangDynasty•IsoneofthemostfamousHunandishes.Smokyflavourssteamedtogether腊味合蒸Ismadebysmokedandcuredpork(腊肉）、chicken（腊鸡）andfish（腊鱼).Isoneofthetraditionalstyledishesofhunancuisine.回徽菜AnhuicuisineThetrait•Thetemperatureincooking•theelaboratechoicesofcookingmaterials•Begoodatbraisingandstewing•thestrictcontrolofcookingprocess.•Thefreshness•SlightlyspicyandsaltyL/O/G/OSaucesmadefromingredientsStewedsoftshellturtlewithham(火腿炖甲鱼)“清炖马蹄鳖Jixiyipinhotpot（绩溪一品锅）Pengpengfish（蓬蓬鱼）LiHongzhangHotchpotch（李鸿章杂烩）回L/O/G/OThankYou!WhatagoodfoodTracy