Click to edit Master title style,,Click to edit Master text styles,,Second level,,Third level,,Fourth level,,Fifth level,,*,,*,,,,,,單擊此處編輯母版文本樣式,,第二級,,第三級,,第四級,,第五級,,Company Logo,*,單擊此處編輯母版標題樣式,,,L o g o,,,By : Cai Shuling,Chinese Food,,,,,,Are you hungry?,,Chapter 1 Chinese traditional staple food,1.rice,（米飯）,rice is the most common staple,（固定的）,food,in china. Different areas have different type of rice ,it,taste different,.,Cooking method : boiling ,steaming stir-frying,（炒）,Types: Porridge , fried rice steamed rice,（白米飯）,,Chapter 1 Chinese traditional staple food,porridge,fried rice,,Chapter 1 Chinese traditional staple food,2.noodles,（面條）,noodles is a very old food and it,originated in China . It has a long history . As a staple food ,it usually used in northeast. Also noodles have many different cooking method. Every kind of noodle may,taste very different .,,Next I will give the introduction of various noodles in china.,,Chapter 1 Chinese traditional staple food,The,First Culture,of Chinese Noodles Festival has released its list of the top ten most popular Chinese noodles . The,list covers famed dishes from all across China, including Wuhan hot noodles, Beijing,noodles with soybean paste,,Shanxi sliced noodles, Henan stewed,noodles, Lanzhou ramen, Hangzhou Pian Er Chuan, Kunshan Aozao noodles, Zhenjiang pot cover noodles, Sichuan spicy dandan noodles and Jilin Yanji cold noodles.,,武漢熱干面,Wuhan,hot noodles,,北京炸醬面,,Beijing,noodles,with soybean paste,,Chapter 1 Chinese traditional staple food,山西刀削面,Shanxi,Sliced,Noodles,河南燴面,Henan Stewed Noodles,,Chapter 1 Chinese traditional staple food,蘭州拉面,Lanzhou,Ramen,杭州,片兒川,Hangzhou Pian Er Chuan,,Chapter 1 Chinese traditional staple food,昆山奧灶面,Kunshan Aozao,Noodles,鎮(zhèn)江鍋蓋面,Zhenjiang Pot Cover Noodles,,Chapter 1 Chinese traditional staple food,四川擔擔面,Sichuan Spicy Dandan,Noodles,吉林延吉冷面,Jilin Yanji Cold Noodles,,Chapter 2,Chinese,characteristic cuisine,,China,covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.,中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人,垂涎。,·,Chinese,food can be roughly divided into four regional cuisines,：,中國飲食可以大致,分為,四,大地方菜系 ：,Shandong Cuisine,山東菜系,Sichuan Cuisine,四川菜系,Cantonese Cuisine,廣東菜系,Jiangsu Cuisine,江蘇菜系,,Chapter 2,Chinese,characteristic cuisine,,1.Shandong Cuisine,山東菜系,Introduction,: Shandong cuisine also named lu cai. An important part of four major cuisines of china. It is famous for the representative of north china cuisine.,Development,: Shandong cuisine originated in the QI and Lu areas in spring-autumn and warring states period . Formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of North China cuisine,,Factions,（派別）,:,Jinan style dishes,,,Jiaodong style dishes,,,Confucius style dishes,,Braised shrimp,油燜基圍蝦,,Braised intestine,九轉(zhuǎn)大腸,,Sweet and sour cabbage,醋溜白菜,,Chapter 2,Chinese,characteristic cuisine,,Jinan style Dishes,Known for : soup,Be good at: explosion , fry , roast , burn,Features: clear , fresh , crisp , tender,Representatives : broth assorted(,清湯什錦）,milk soup of cattail (,奶湯蒲菜）,sweet and sour carp(,糖醋鯉魚）,,Chapter 2,Chinese,characteristic cuisine,,Jiaodong style dishes,Known for: Fushan dishes in yantai,Be good at : seafood,Features : keep ingredient flavor and focus on the,color,Representatives : quick-fired huangcai(,溜黃菜）,Soft-fried meatballs with sugar,（雪花肉丸子）,Soft-Fried pork filet,（軟炸里脊）,,Chapter 2,Chinese,characteristic cuisine,,Confucius style dishes,Known for: guanfu style dises,Be good at :cooking techniques,Features : eat no rice but is of the finest quality , nor meat,but is finely minced(,食不厭精，膾不厭細,—,孔子）,Representatives :,“,yipin ” bean curd(,一品豆腐）,go to court with child(,帶子上朝）,boiled ginkgo,（詩禮銀杏）,,Chapter 2,Chinese characteristic cuisine,,Sichuan Cuisine,四川菜系,Introduction :,Sichuan cuisine is one of China‘s four great cuisine, it originated in the Sichuan province (today Chongqing City),,Sichuan cuisine is not only loved by residents of Sichuan but also enjoyed by people from all over China and even in a number of foreign countries. In this sense, Sichuan Cuisine will be belong to China and the world as well.,,characteristic :,Sichuan cuisine is characterized by its spicy and hot flavors, fish,flavor,魚,香,, spicy flavor,椒麻,, sour and hot,flavor,醋,椒,.,Cooking method: more than 20 types , including fried , stir frying , boiled , blasting , stewed and so on,Categories: feast,dishes,筵席菜,, home,style dishes,家常菜,, rural home style dishes,三蒸九扣菜,and local flavor snacks,風味小吃,,,Chapter 2,Chinese,characteristic cuisine,,Dishes:,sichuan hot pot (,麻辣火鍋）,Twice-cooked,pork,（回鍋肉）,, Fish flavored shredded pork with garlic sauce,（魚香肉絲）,, Mapo,Tofu,（麻婆豆腐 ）,and Kung Pao Chicken,（宮,保雞丁 ）,,,Chapter 2,Chinese characteristic cuisine,,Dessert:,Onion fragrant glutinous rice ball,（蔥,香糯米,團），,Dan dan noodles,（擔擔面）,,,Chapter 2,Chinese,characteristic cuisine,,Cantonese,cuisine,廣東菜系,Introduction,: Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines,.,“,Eating in Guangzhou” is a famous word.,It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad,Features,: The feature of Cantonese cuisine is its,exquisite,,cooking techniques, and meticulous cutting techniques,烹調(diào)技藝考究，刀工操作精細,. .Quality,and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.,并且注重質(zhì)和味，口味比較清淡，力求清中求鮮、淡中求美。,,Cooking method,: The,cuisine’s commonly employed techniques are those of decocting,熬,, boiling, braising,燉,, steaming,蒸,, frying,炒,/,炸,, soaking,泡,and so on.,illustrating,龍虎斗,Wax Gourd Soup,冬瓜盅,Crispy suckling pig,脆皮乳豬,,Chapter 2,Chinese,characteristic cuisine,,Siu mei,,(燒味),is essentially the Chinese rotisserie（烤肉） style of cooking. Unlike most other Cantonese dishes, Siu mei consists only of meat, with no vegetables. It creates a unique barbecue,(,烤肉）flavor that a,sauce（調(diào)味汁）,is usually added but a different sauce is used for each meat.,,Chapter 2,Chinese,characteristic cuisine,,Seafood,,Chapter 2,Chinese,characteristic cuisine,,Dessert,,Chapter 2,Chinese,characteristic cuisine,,Jiangsu,Cuisine,,江蘇菜系,Introduction,: It is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials.,江蘇菜流,行于,在揚子江下,流。以水產(chǎn)作為主要原料，注重原料的鮮味。,Features,:,1,.,It pays more attention to cutting technique, made elaborately.,,(,制作精細，注意刀工,),2.,It insists,,on original taste,，,focuses on how to use soup to make cooking better. It is a light meal, but refreshing!,(,口味清淡，強調(diào)本味，重視調(diào)湯，風味清鮮,),3. Its,cooking is good at duration(,持續(xù)時間）,and degree of heating,（火候）,, and simmer,（燉）、,braise,（燜）、,stew,（煨）、,steam,（蒸）、,Stir-fry,（,炒）,are perfect!,4.,It is brightly,colored,and beautifully designed that pleases the eye;,visually vivid and pleasing.(,色彩鮮艷，清爽悅目；造型美觀，別致新穎，生動逼真,),,Jiangsu cuisine,蘇菜,/,淮揚菜,Yangzhou Fried Rice,揚州炒飯,Sweet and,sour mandarin,fish,松鼠桂魚,Stewed pork ball in brown sauce,紅燒獅子頭,,～END～,,,T,h,a,n,k,,y,o,u,！,