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1、INTRODUCINGSPECIALITIES菜品特色介紹WordStudycater提供飲食及服務(wù)light清淡的taste滋味,味道cuisine烹飪,烹調(diào)法seasoning調(diào)味品sour酸的cucumber黃瓜ingredient原料,配料Cantonese廣東的including包括represent代表,表現(xiàn)feature特色caterto為…提供飲食服務(wù)franklyspeaking坦白說befamousfor著名inmyopinion在我看來DifferentkindsofChinesetraditional
2、food中國不同種類的傳統(tǒng)美食Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines.Ei
3、ghtRegionalCuisinesinChina中國八大菜系SichuanCuisineShandongCuisineZhejiangCuisineFujianCuisineCantoneseCuisineJiangshuCuisineAnhuiCuisineHunanCuisineMatchthepictureswiththecuisinesaaSichuanCuisineShandongCuisineGuangdongCuisine香辣蟹烤乳豬佛跳墻獅子頭JiangshuCuisineFujianCuisineZhe
4、jiangCuisine西湖醋魚SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.famousforitsspicyandpungent(辛辣的)flavor,Sichuancuisine,prolificoftastes,stressesontheuseofchili(紅辣椒).Pepper(胡椒粉)andpricklyash(花椒)alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besid
5、es,garlic,gingerandfermentedsoybean(豆豉)arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenasingredients.ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.四川菜系,是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名,味道多變,著重使用紅辣椒,搭配使用青椒,產(chǎn)生出經(jīng)典的刺激的味道。此外,大蒜,姜和
6、豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料,油炸,無油炸,腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。SichuanCuisineTypicalmenu麻婆豆腐MapoTofu宮保雞丁KungPaoChickenShandongCuisine山東菜系,由濟(jì)南菜系和膠東菜系組成,清淡,不油膩,以其香,鮮,酥,軟而聞名。因?yàn)槭褂们嗍[和大蒜做為調(diào)料,山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮,而油湯外觀厚重,味道濃重。濟(jì)南菜系擅長炸,烤,煎,炒,而膠東菜系則以其烹飪海鮮的鮮淡而聞名。Consis
7、tingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy(油膩的),ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness(香鮮酥軟).Shallot(蔥)andgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.Soupsaregivenmuchemphasisi
8、nShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.TypicalmenuSoupofTyphalatifolia(奶湯蒲菜)Braisedporkwithpreser