1、eight eight chinese cuisinescuisines1組員：姜竹花組員：姜竹花 劉云劉云 藍(lán)文峰藍(lán)文峰 史曉蒙史曉蒙 顏如雪顏如雪 姚琪琪姚琪琪 秦磊秦磊21,shangdong cuisine魯菜 2,sichuan cuisine川菜 3, cantonese cuisine粵菜 4,jiangsucuisine蘇菜 5,fujiancuisine閩菜 6,zhejiangcuisine浙菜 7,hunancuisine湘菜 8,anhuicuisine徽菜34shandong cuisinemade up of 3parts:jinan style,jiaodong

2、style,confucious style(孔府) specialize in sea food and it emphasize on soup gravyflavour：a pure, strong and mellow taste九轉(zhuǎn)大腸” 5famouse dishesoil explosion in kandahar油爆大哈braised conch紅燒海紅燒海螺螺sweat and sour carp糖醋鯉魚糖醋鯉魚 67sichuan hot pots（火鍋） is the most famous hot pots in the world,especially the man

3、darin duck hot pot(鴛鴦火鍋)flavour:spicy and pungent ,emphisize the use of chili and peppercornssichuan cuisine8fish flavoured shredded pork魚香肉絲魚香肉絲mapo beancurd麻婆麻婆豆腐豆腐diced chicken with peanuts宮爆雞丁910hunancuisine湘菜 consists of local cuisines of xiangjiang region, dongting lake and xiangxi coteau. fla

4、vour: it characterizes itself by thick and pungent flavor. chili, pepper and shallot(青蔥)are usually necessaries in this division.11 steamed fish head with diced hot red peppers剁椒魚頭braised pork trotter with soya sauce紅燒豬蹄紅燒豬蹄 mixed cured meat臘味合蒸spicy chicken麻辣子麻辣子雞雞12cantonese cuisine粵菜13cantonese c

5、uisine cantonese cuisine incorporates almost all edible meats,including snakes and snails. enjoying the reputation of 100 kinds of snacks having 100 tastes and 100 shapes. flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,14famous dishes dumpling with marinated pork 叉燒包 vgolden

6、rosted suckling pig廣式燒乳廣式燒乳豬豬 cantonese cuisine粵菜15sliced boiled chicken 白切雞pork insweet and sour sauce糖醋咕嚕糖醋咕嚕肉肉 cantonese cuisine粵菜1617su cai stress the freshness of materials ,wellknown for its careful selection of ingredients pay great attention to soup, which is strong but not greasy（油膩的） , and

7、 delicious. flavour:not-too-spicy,not-too-bland mellow frabrance18porkmeatpatties獅子頭salted duck金金陵鹽水鴨陵鹽水鴨farewell to my concubine. 霸王別姬 sweetandsourmandarinfish松鼠鱖松鼠鱖魚魚famous dishes1920fujiancuisine consisting of fuzhou cuisine, quanzhou cuisine and xiamen cuisine, distinguished for its choice of se

8、afood, beautiful color and magic taste . flavour:sweet, sour, salty and savory(香辣的) . the most distinct features are their pickled taste“(鹵味) . 21brine shrimp鹽水蝦鹽水蝦monk jumps over wall 佛佛跳墻跳墻 spring rolls （meat and vegetables rolled with thin cakes eaten as a snack ）2223zhejiang cuisine comprising l

9、ocal cuisines of hangzhou, ningbo and shaoxing, flavour: not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. hangzhou cuisine is the most famous one among the three.24famouse dishes dongpos braised pork東坡肉 baked chicken 叫花雞25steamed gr

10、ass carp in vinegar gravy 西湖醋魚西湖醋魚braised bamboo shoots油燜春筍油燜春筍sweet soup balls 寧波湯圓寧波湯圓2627anhui cuisine徽菜 anhui cuisine is known for its use of wild herbs（香草，藥草） , from both land and sea, and simple methods of preparation. braising and stewing are common techniques paying great attention to nutritious food. offeri