1、Chinesefoodcanberoughlydividedintoeightregionalcuisines：EightChineseCuisinevShandongCuisine鲁菜vSichuanCuisine川菜vHunanCuisine湘菜vJiangsuCuisine苏菜vZhejiangCuisine浙菜vAnhuiCuisine徽菜vGuangdongCuisine粤菜vFujianCuisine闽菜OneoftheoldestcuisinesinChina,withahistoryof2,500years.Or
2、iginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisinesFeatures:vFresh,tasty,butnotgreasyvIncludingmanywell-knownseafooddishesvWhenmeatofseafoodiscooked,onlysmallamo
3、untsofcookingoilandmildspicesareusedsothatthenaturalflavorofthefoodispreserved.DezhouBraisedChicken德州扒鸡德州扒鸡Four-JoyMeatballs”四喜丸子四喜丸子SichuanCuisinev2000yearsofhistorybutgainedpopularityalloverChinaafter1980svNowitisoneofthefastestgrowingcuisinesintheworld
4、.vLearnfromothercuisinesandcookinitsownstyleFeatures:vSour,sweet,fragrant,oily,tasty,vWell-knownforitshotandpungentflavoring;vNotedforbeingtongue-numbingvParticularabouttheuseofseasoningsvMaincondiments:beanpaste,pickledpepperPorkShredswithFishFlavor鱼香肉丝鱼香肉丝Eggp
5、lantinGarlicSauce鱼香茄子鱼香茄子MapoTofuDicedChickenwithChiliandPeanuts宫保鸡丁宫保鸡丁夫妻肺片夫妻肺片PorkLungsinChiliSaucevCantonesecuisinevInfact,peopleinNorthernChinaoftensaythatCantonesepeoplewilleatanythingthatfliesexceptairplanes,anythingthatmovesonthegroundexcepttrains,and
6、anythingthatmovesinthewaterexceptboats.广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。Features:vCrisp,light,refreshingandtastyvLayemphasisondeepfrying,stewing,bakingandespeciallyonthecolorofthedishes.vTwobasicrules:v1)Thefoodmustbeabsolutelyfresh.v2)Themealmustbeharmonious,
7、whichmeansthatdifferentcoloredfoodsmustcomplementeachotherandthattasteandtextureshouldcontrast.porkinsweetandsoursauce咕佬肉Fricasseethreekindsofsnakesandcat三蛇龙虎凤大会goldenroastedsucklingpig烧乳猪FujianCuisinevConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisin
8、e,.Features:vFujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheirpickledtaste(卤味)FoTiaoQiangBoiledwholechicken清炖全鸡v1000yearsago,cateringindustryhighlydeveloped.vGeographically,be
9、tweensouthandnorth,combiningvariouscookingstyles.vStrictselectionofingredientsaccordingtoseasons.vUsedtobeexpensiveandluxury.vFeatures:vSweetisthemostprominentfeatureofHuaiyangCuisine,nearlynotspicyatall.vCuttingofthematerialisthekeyfactorforagooddishvPor
10、k,freshwaterfish,andotheraquaticcreaturesserveasthemeatbasetomostdishesJiangsuCuisineSantaoDuck三套鸭squirrel-shapedmandarinfish松鼠鳜鱼HunancuisinevHunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpu
11、ngentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.Hunandishesaresocookedbecauseofthehumidweatherhere,whichmakesitdifficultforthehumanbodytoeliminatemoisture.Thelocalpeopleeathotpepperstohelpremovedampnesstokeephealth.Pepperyandhotc
12、hicken辣炒鸡丁AnhuiCuisinevAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.OftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogainFeatures:vFocusonthetemperateofcookingvGoodatbraisingandstewing.Turtlesoupwith
13、hamZhejiangcuisineFeatureZhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.龙井虾仁LongjingTeaShrimpsZhejiangcuisineHangzhoustyleShaoxingstyleNingbostyle糯米素烧鹅Mainmaterial：pea、mushroom、glutinousrice（糯米）、
14、beancurd（豆腐皮）冰糖甲鱼:SteamedTurtleinCrystalSugarSoupNutrients:VitaminA（维生素A）、carotene(胡萝卜素)、thiamine(硫胺素)、riboflavin(核黄素)、niacin(尼克酸)、VitaminC(维生素C)、Calcium（钙）,phosphorus（磷）,sodium（钠）,magnesium（镁）,iron（铁）,zinc（锌）,selenium（硒）,copper（铜）,manganese（锰）,folicacid（叶酸）,cholesterol（胆固醇）Function：enrichthebloodbuildupresistance、makeyournutritionbalanced.FamousdishesofZhejiangcuisine西湖醋鱼XihuSourFish东坡肉DongpopockDong-po-rou(DongpoPork),whichmustbeeatenwhenyouareinHangzhou.BeggarsChickenvThedish