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1、CoursePaperforAnIntroductiontoChineseCultureCoursePaperforAnIntroductiontoChineseCultureTitle:EightCuisinesandRegionalCultureName:鄧洪宇School:SchoolofSoftwareStudentID:201230670319Date:2014.12.014CoursePaperforAnIntroductiontoChineseCultureEightCuisinesandRegionalCultureBy鄧洪宇【Abstract】C
2、hina?foodculture?hasalonghistory,?therearemanyschoolsinthecooking?dishes.Afterseveralthousandyearsofdevelopment,ChinafoodschoolshasseparatedintoeightmaincuisinesandtheseeightcuisinesschoolsrepresenttheregionalcultureallaroundChina.Throughthisthesis,wecanfindthecustomsandhabitsorlocalc
3、ultureoutthere.Wecanalsofindthecauseofformationofregionalculture.【KeyWords】Regionalculture;Cultureanalysis;Chinesefood1.IntroductionWiththehistoryoffivethousandyears,Chinahasrichandvariedculture.Haninventedfry,fire,fried,cook,steamed,grilled,cold,Linandotherwaysofcooking,butalsolearng
4、rilledfromotherpeople,usedtomakeavarietyofdishes.Afterthousandsofyearsofinheritance,formationofadistinctivecuisine:Lucuisine(Shandong),Chuan(Sichuan),Su(Jiangsu),Cantonese(Guangdong),Zhe(Zhejiang),Min(Fujian),Xiang(Hunan),Hui(Anhui)onbehalfofalloverthecolor,flavorandtaste,shapeandtast
5、echaracteristicsoftraditionalcookingskills.Theseeightcuisinesrepresentthemostcultureofourcountry.2.EightCuisineFromtheintroductionaboveweknowtheeightcuisineinChinaandhereisthespecificintroduction.LucuisinecomesofShandongprovince.ThemostdishesofLuaretabledelicaciesfromlandandseabecause
6、ShandongprovinceislocatedbetweenMountTaishanandtheBohaisee,alsoincludetheYellowRiversoLucuisineisthemostdiverseanddeliciousinChina.ChuancuisinecomesofSichuanprovince.ThisisthebiggestfoodschoolinChina.AllmosteveryChuandishescontainpepperorit’sspicy.Theyusuallyusealotofseasoninglikepepp
7、er,blackpepperorbeanpastetoenhancethetasteofthedishes.SucuisinecomesofJiangsuprovince.ThedishesofSucuisinealwayswithhighqualitymaterials,finecuttingshape,sweettaste,exquisitemodel.AmoundofsugarinadishisthemostspecialcharacteristicinSucuisine.CantonesecuisinecomesofGuangdongprovince.Ca
8、ntone
