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1、ChineseFoodCultureChineseCookingArtMainFoodTypesandTypicalFlavorsEightRegionalCuisinesFoodSymbolisminChinaComparisonbetween ChineseandWesternFoodCulturesChineseCookingArtGenerallyspeaking,theChinesecookinglaysemphasisonthe“completepresenceofcolor,aromaandtaste”.“Color”referstonotonlytothecolor
2、butalsotothemodelingoffoods.“Aroma”referstothefragrantandappetizingsmellofthedishesservedonthetablebeforeeating.“Taste”involvesproperseasoningandthefineslicingtechniques.EverydishontheChinesedinnertablecanbelikeapieceofart,good-lookinganddelicious.ChineseCookingArtApartfromhavingregardfortheth
3、reeessentialfactors—“color,aromaandtaste”,Chinesecuisineattachesgreatimportancetonutrition.?Asamatteroffact,ChinesecuisinehaslongbeencloselyrelatedtotraditionalChinesemedicine.ChineseCookingMethodsCookingtechniquesarealmosttherecipeinChineseCuisine.Cookingtemperaturesandcookingmethodsareasimpo
4、rtantastheingredientsthatformthedish.ChineseCookingMethodsStir-Frying炒Steaming蒸Deep-Frying炸RedStewing(RedCooking)紅燒Boiling煮Braising燉Roasting烤Smoking熏ColdMixing涼拌Thestaplefoodsinnortharemainlymillet,wheat,andsorghum,butinsouthernChinapeoplemostlyeatrice.Becauseofthefarmingproducts,peoplelivingi
5、nNorthernChinahavemantou,noodle,pancakeandpeoplelivinginSouthernChinawillhaverice,congeeorricenoodleastheirmainfood.StaplesEightRegionalCuisines(八大菜系)Chinaisacountrywithavastterritory.RegionalculturaldifferencesvarygreatlyamongthedifferentregionsofChina,givingrisetorichandcolorfullocaldishes.T
6、hemostinfluentialandrepresentativeonesaretheeightculinarystylesofLu(Shandong),Chuan(Sichuan),Yue(Guangdong),Min(Fujian),Su(Jiangsu),Xiang(Hunan),Hui(Anhui)andZhe(Zhejiang).LuCuisine魯菜LuCuisine,alsocalledShandongCuisine,isoriginatedfromthenativecookingstylesofEastChina’sShandongProvince.Itwasfo
7、rmedintheQinandHandynasties.ItisthemostprevalentdistinctregionalcuisineinChina,popularthroughoutBeijing,TianjinandNortheastChina.LuCuisine魯菜FlavorandCategoryConsistingofJinancuisine濟南菜andJiaodongcuisine膠東菜,Shandongcuisine,clear,pureandn
