中国菜谱文化 Chinese Food Culture.ppt

Eight Cuisines Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the Eight Cuisines. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien. Shandong Cuisine (鲁菜或山东菜 )This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant chefs and those in families are expert in cooking seafood, soups, meat and offal（动物内脏）. The recipes are those that once delighted the royal court and were served to the emperor. Typical menu 扒原壳鲍鱼 Braised abalone 糖酥鲤鱼 Sweet and Sour Carp 八仙过海闹罗汉 Eight Immortals Crossing Sea teasing Arhats Guangdong Cuisine Guangdong Cuisine (粤菜或广东菜) takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck tongue, snakes, and snails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Western China. Many cooking methods are used, steaming and stir-frying being the most favored due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients. Other techniques include shallow frying, double boiling, braising, and deep frying. Typical menu 菊花鱼 Chrysanthemum fish 烩蛇羹 Braised Snake porridge 脆皮乳猪 Roast