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1、CulinaryCultureContentsEightRegionalCuisinesTheFeaturesofChineseFoodChineseTeaculturePartⅠPartⅡPartⅢTheFeaturesofChineseFoodColor,aroma,andtasteCookingmethodsSeasoningsYin-yangprincipleColor,aroma,andtasteColorAromaTasteCookingmethodsCookingtechniquesBoilingStewingStir-fr
2、yingfrying&simmeringFryingBarbecuingSteamingSmokingSeasoningSeasoningSaltySweetSourFragrantBitterPungentYin-yangprincipleYinYangthincoolinglowrichspicywarming1,ShangdongCuisine魯菜2,SichuanCuisine川菜3,GuangdongCuisine粵菜4,JiangsuCuisine蘇菜5,FujianCuisine閩菜6,ZhejiangCuisine浙菜7,
3、HunanCuisine湘菜8,AnhuiCuisine徽菜ShandongCuisineMadeupof3parts:Jinanstyle,Jiaodongstyle，Shandongstyle.SpecializeinseafoodanditemphasizeonsoupgravyFlavour：Apure,strongandmellowtasteFamousdishesStewedchickenSweetandsoursauceBird’snestsoupItisfamouseforitshotandspicydishes.Thec
4、limateinSichuanandChongqingishumidallthroughtheyear,thenpeopletherelikekeepthedameoutbyeatingheavilyspicedfood.Flavour:Spicyandpungent,emphasizetheuseofchiliandpepperSichuanCuisineHotpotFamousdishesMar-bohtofuSpicydicedchickenwithpeanutsTwice-cookedporkGuangdongCuisineFla
5、vour:tastingclear,light,crispandfreshusuallystir-frying.FamousdishesCantoneseCuisine粵菜Steamedturtlewithchivesauce蒸水魚Roastpiglet烤乳豬Shake’sfinsoup魚翅羹JiangsucuisineFromJiangsuandShanghaiProvinceFlavour:sweet,andfoodarealwayscookedthoroughlyintoverysoft,whichcanutterlydigestt
6、hesweetanddelicioussauce.Pork?meat?patties獅子頭Saltedduck金陵鹽水鴨Farewelltomyconcubine.霸王別姬Sweet?and?Sour?Mandarin?Fish松鼠鱖魚FamousdishesFujianCuisineFlavour:sweet,sour,saltyandsavory.Themostdistinctfeaturesaretheir"pickledtaste“(鹵味).Brineshrimp鹽水蝦MonkJumpsoverWall佛跳墻Spare?Ribs?
7、in?Wine?Sauce醉排骨FamousdishesZhejiangCuisineFlavour:notgreasy,winsitsreputationforfreshness,tenderness,softnessofitsdisheswithmellowfragrance.FamousdishesDongpo'sbraisedpork東坡肉Bakedchicken叫花雞Sweetsoupballs寧波湯圓Braisedbambooshoots油燜春筍HunanCuisineFlavour:Itcharacterizesitself
8、bythickandpungentflavor.Chili,pepperandshallot(青蔥)areusuallynecessariesinthisdivision.Huangshanb
