1、ChineseFoodCultureChineseFoodCulture赵艺琳赵艺琳韩硕韩硕刘力尹刘力尹IntroductionEightcuisinesConclusionGeographicaldistribution分布分布Delicacy饮食特色饮食特色Fairytale历史典故历史典故Notabledishes名菜名菜Manseesfoodasthefirstpriority民以食为天民以食为天eatnoricebutisofthefinestquality,normeatbutisfinelyminced-Confuc
2、ius食不厌精，烩不厌细食不厌精，烩不厌细孔子孔子MainCharacteristicsMainCharacteristics：DifferentfoodsindifferentseasonsDifferentfoodsindifferentseasons四季有别四季有别PayattentiontoaestheticfeelingPayattentiontoaestheticfeeling讲究美感讲究美感PayattentiontointerestPayattentiontointerest注重情趣注重情趣Combinat
3、ionoffoodandmedicineCombinationoffoodandmedicine食医结合食医结合AvarietyofflavorAvarietyofflavor风味多样风味多样FoodsindifferentseasonsFoodsindifferentseasons四季有别四季有别Summer:coldanddressedwithsauce凉拌凉拌Winter：steweddishes炖煮菜炖煮菜色色color香香-flavor味味taste形形shape意意meaningaesthetic
4、feelingaestheticfeeling美感美感aestheticfeelingaestheticfeeling美感美感TheinterestofChinesefoodcultureTheinterestofChinesefoodculture注重情趣注重情趣Color，smellandtasteNameThewaytotaste品味方式品味方式Therhythmofthemeal进餐节奏进餐节奏Entertainmentinthemeal娱乐穿插娱乐穿插Theinterestcanbereflectedi
5、n:TheinterestofChinesefoodcultureTheinterestofChinesefoodculture注重情趣注重情趣Dongpopork东坡肉东坡肉Stewedporkballinbrownsauce红烧狮子头红烧狮子头CombinationoffoodandmedicineCombinationoffoodandmedicine食医结合食医结合Medicineandfoodhavethesameorigin.医食同源医食同源.Herbalcuisine药膳药膳选材选材ingredi
6、ents刀工刀工cuttingtechnique火候火候heatcontrol调味调味flavorAvarietyofflavorAvarietyofflavor风味多样风味多样Riceinsouthandflourinnorth南米北面南米北面vastterritoryandabundant地大物博地大物博AvarietyofflavorAvarietyofflavor风味多样风味多样HuiCuisine徽菜徽菜CantoneseCuisine粤菜粤菜MinCuisine闽菜闽菜XiangCuisine湘菜
7、湘菜SuCuisine苏菜苏菜LuCuisine鲁菜鲁菜ChuanCuisine川菜川菜ZheCuisine浙菜浙菜TheTopEightCuisineTheTopEightCuisine八大菜系八大菜系AvarietyofflavorAvarietyofflavor风味多样风味多样HuiCuisineHuiCuisine徽菜徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheat
8、controlCooknaturaldishes火腿炖甲鱼火腿炖甲鱼红烧果子狸红烧果子狸黄山炖鸽黄山炖鸽问政山笋问政山笋臭鳜鱼臭鳜鱼HuiCuisineHuiCuisine徽菜徽菜NotabledishesHuiCuisineHuiCuisine徽菜徽菜NotabledishStewedcivetcats红烧果子狸红烧果子狸Tastes:saltysweetFairytale：雪天牛尾狸，沙地马蹄鳖雪天牛尾狸，沙地马蹄鳖梅圣俞梅圣俞BuddhaJumpsOvertheWallMincuisineMincuisine闽菜闽菜Minc
9、uisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.lightbutflavorful(清鲜清鲜)Softandtender(软嫩软嫩)Umami(鲜味鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.MincuisineMincuisine闽菜闽菜Delicacy:NotabledishMincuisin
10、eMincuisine闽菜闽菜佛跳墙佛跳墙鸡汤氽海蚌鸡汤氽海蚌淡糟香螺片淡糟香螺片荔枝肉荔枝肉醉糟鸡醉糟鸡OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingsharksfin(鱼翅鱼翅),seacucumber(海参海参),abalone(鲍鱼鲍鱼),andShaoxingwine.Containsover30ingredients.Minc
11、uisineMincuisine闽菜闽菜BuddhaJumpsOvertheWallShandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.Origin：SpringandAutumnPer
12、iod(770-221BC)Range：QiandLu.（齐国、鲁国）（齐国、鲁国）Famousperson：YiYa（齐桓公的宠臣易牙）齐桓公的宠臣易牙）Confucius（孔子）（孔子）Classify：EasternShandongandJinandishes.（胶东菜系、济南菜系）（胶东菜系、济南菜系）Foundational（基（基础）础）schoolinChinesecuisine.Majority（多数）（多数）oftheculinary（厨房）（厨房）stylesinChina.Beijing,Tianjinandthenor
13、theasternregions.NorthernChinesehouseholdsmealsInfluence：CuisinefeatureIngredients：Maize(玉米玉米)PeanutsGrains（谷（谷物）物）StaplevegetablesVinegar（醋）（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial咸鲜为主，突出本味咸鲜为主，突出本味以以“爆爆”见长，注重见长，注重火功火功精于制汤，注重用汤
14、精于制汤，注重用汤烹制海鲜，独到之处烹制海鲜，独到之处丰满实惠、风格大气丰满实惠、风格大气BraisedIntestinesinBrownSauce（九转大肠九转大肠）ZhaJinchan（deepfriedgoldencicada）Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sw
15、eetandacid.糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。济南府志济南府志上早上早有有“黄河之鲤，南黄河之鲤，南阳之蟹，且入食谱阳之蟹，且入食谱”的记载的记载Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Redu
16、cecholesterol（胆固醇）（胆固醇）Preventarteriosclerosis（动脉硬化），（动脉硬化），Coronary（冠状（冠状动脉）动脉），HeartdiseaseSichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.History：川菜系是一个历史悠久
18、esamepaste（芝麻（芝麻酱）酱）,Ginger（生姜）（生姜）Useofhotandnumbingflavor(麻辣麻辣味型味型)isatypicalelementofSichuancooking.Husbandandwifeslungslice？PorkLungsinChiliSauce夫妻肺片夫妻肺片Kungpaochicken丁宝桢原籍贵州，清咸丰年丁宝桢原籍贵州，清咸丰年间进士，曾任山东巡抚，后间进士，曾任山东巡抚，后任四川总督。他一向很喜欢任四川总督。他一向很喜欢吃辣椒与猪肉、鸡肉爆炒的吃辣椒与猪肉、鸡肉爆炒的菜肴，调任四
19、川总督后，每菜肴，调任四川总督后，每遇宴客，他都让家厨用花生遇宴客，他都让家厨用花生米、干辣椒和嫩鸡肉炒制鸡米、干辣椒和嫩鸡肉炒制鸡丁，肉嫩味美，很受客人欢丁，肉嫩味美，很受客人欢迎。后来他由于戍边御敌有迎。后来他由于戍边御敌有功被朝廷封为功被朝廷封为“太子少保太子少保”，人称人称“丁宫保丁宫保”，其家厨烹，其家厨烹制的炒鸡丁，也被称为制的炒鸡丁，也被称为“宫宫保鸡丁保鸡丁”。MapoTofuDry-BraisedMandarinFish（干烧桂鱼）（干烧桂鱼）Jiangsucuisine：isoneoftheEightCulinaryTraditionsofChin
20、esecuisine.ItisderivedfromthenativecookingstylesofJiangsuprovince.JiangsucuisineconsistsofthestylesofYangzhou,Nanjing,SuzhouandZhenjiangdishes.Cuisinefeature：Soft,butnottothepointofmushyorfallingapart.Neartheseawhichgivesthemfishandwater.Selectionofing
21、redientsaccordingtotheseasonsEmphasisonthematchingcolourandshapeofeachdishandusingsouptoimproveflavour.History：起始于南北朝、唐宋时，经济发展，推动饮起始于南北朝、唐宋时，经济发展，推动饮食业的繁荣，苏菜成为食业的繁荣，苏菜成为“南食南食”两大台柱之两大台柱之一。明清时期，苏菜南北沿运河、东西沿长一。明清时期，苏菜南北沿运河、东西沿长江的发展更为迅速。沿海的地理优势扩大了江的发展更为迅速。沿海的地理优势扩大了苏菜在海内外的影响。苏菜在海内外的影响。
22、DongposbraisedporkSaltedDuckSquirrel-shapedMandarinfish：松鼠桂鱼是苏州地区的传统名菜，在松鼠桂鱼是苏州地区的传统名菜，在江南各地一直将其列作宴席上的上品江南各地一直将其列作宴席上的上品佳肴。据说早在乾隆皇帝下江南时，佳肴。据说早在乾隆皇帝下江南时，苏州就有苏州就有“松鼠鲤鱼松鼠鲤鱼”了，乾隆曾品了，乾隆曾品尝过。后来便发展成了尝过。后来便发展成了“松鼠鳜鱼松鼠鳜鱼”。清代清代调鼎集调鼎集中有关于中有关于“松鼠鱼松鼠鱼”的记载的记载:“:“取季鱼，肚皮去骨，拖蛋黄，取季鱼，肚皮去骨，拖蛋黄，炸黄，作松鼠式。油、酱油烧。炸黄，作
23、松鼠式。油、酱油烧。”Whichcuisine？RoastsucklingpigLoumeiWhichcuisine？CantoneseCuisineCantonesecuisinecomesfromGuangdongprovinceinsouthern.ItsprominenceoutsideChinaisduetothegreatnumbersofearlyemigrantsfromGuangdong.Cantonesechefsarehighlysought（十分抢手十分抢手）afterthroughoutCh
24、ina.DelicacyQualityandtaste:Basedfromlight.Itvarieswithseasons,pursuitofcolor,flavorandtaste,shape.Geographicaladvantages:Guangdongislocatedinthesubtropicalzone（亚热带亚热带）,richinnaturalresources.SoGuangdongsdiethasalwaysbeenunique.Ingredients:allkindsofdomesticpoult
25、ry(家禽家禽),fishandseafood,mountaingames(野味野味)Cookingmethods:steamingandstirfryingbeingthemostfavouredduetotheirconvenienceandrapidity.DelicacyTraditionaldishesSweetpotatosoup番禺糖水番禺糖水Braisedabalone焖鲍鱼焖鲍鱼Roastsucklingpig烤乳猪烤乳猪Littlepanrice煲仔饭煲仔饭Loumei卤味卤味Charsi
26、u叉烧叉烧Beefchowfun干炒牛河干炒牛河Whichcuisine？SteamedfishheadinchilisauceMaosbraisedporkMaosbraisedporkisoneofthemostloveddishesofChairmanMao.Accordingtohistoricalrecords,inthecommandofthethreecampaign(三大战役三大战役),ChairmanMaosaidtotheguardsLiYinqiao:Aslongasyou
27、letmeeatthebraisedporkeverythreedays,Ihavetheenergytodefeattheenemy.ThestoryofMaosbraisedporkXiangCuisineHunancuisine,alsoknownasXiangcuisineItiswellknownforitshotspicyflavour,fresharomaanddeepcolour.Duetothehighagriculturaloutputoftheregion,in
28、gredients(食材食材)forHunandishesaremanyandvaried.Origin:TheWarringStatesPeriodDevelopment:AsearlyastheWarringStatesperiod,thepeoplesdietlifeisquiterichandcolorful.InQinandHanDynasties,Hunansdietculture,fromthematerials,cookingmethodstotheflavor,graduallyformeda
29、moreXiangCuisinecompletesystem.DelicacyTaste:especiallylikehotandsour.Becauseofthewarmandhumidclimate,manypeoplelikeeatingpeppertodispeldampness(祛湿祛湿).Cookingmethods:stewing,Stirfrying,steamingandwaxHunancuisineisknownforbeingdryhot(干干辣辣)orpurelyhot,asopp
30、osedtoSichuancuisine,towhichitisoftencompared.Sichuancuisineisknownforitsdistinctivemala.XiangCuisinebeerduckSpicyandhotpotshrimpFamousDishesInHunanMaosbraisedpork毛氏红烧肉毛氏红烧肉Shreddedporkwithvegetables农家小炒肉农家小炒肉Changsha-stylericevermicelli长沙米粉长沙米粉Steamedfishh
31、eadinchilisauce剁椒蒸魚頭剁椒蒸魚頭Whichcuisine？WestLakeFishinVinegarDongpoPorkZheCuisineZhecuisineisderivedfromthenativecookingstylesofZhejiangprovinceinChina.FoodpreparedintheZhejiangstyleisnotgreasy（油腻的油腻的）,havinginsteadafreshandsoftflavorwithamellowfragrance
32、.ZheCuisineGeographicaladvantages:ZhejiangisneartheEastChinaSea,theclimateistemperate,thewaterandlandtransportationisconvenientResourceadvantages:fertile（肥沃的肥沃的）land,richgrains,fruitsandvegetables,veryrichinaquatic（水产品水产品）resources;Southwestrichdelicaciesofgame,an
33、dproviderichrawmaterialsforcooking.DelicacyIngredients:beparticularaboutthevarietyofrawmaterialandseasonrawmaterialrequirespecialty,freshandtenderCookingmethods:stewing,steaming,burning,stir-fryingZheCuisineCultureManydishesarefullofbeautifullegendsinZhejiang,whichmaketheirfullofculturalcolor.LongjingshrimpSongSaoYugengFourschoolsHangzhoucuis