1、 中國八大菜系中國八大菜系 Because different cooking methods,different places have different dishes!Tycipal are Chinese Eight Cuisines! Chinese Eight Cuisines:Fujian cuisine, Shandong cuisine, Sichuan, Guangdong, Jiangsu cuisine, Zhejiang cuisine, Hunan, Anhui cuisine. 閩菜閩菜 魯菜魯菜 川菜川菜 粵菜粵菜 蘇菜蘇菜 浙菜浙菜 徽菜徽菜 湘菜湘菜Now

2、lets have a quick look about 東坡肉東坡肉 浙菜浙菜火鍋火鍋 川川白斬雞白斬雞 粵粵剁椒魚頭剁椒魚頭 湘湘姜母鴨姜母鴨 徽徽醉排骨 閩文思豆腐文思豆腐 蘇蘇獅子頭 蘇魯菜魯菜 Lu cuisineLu cuisine Lu cuisine,is also called The Shandong cuisine, composed of three flavors ,from the Qilu, Liaoning, Confucian. Its the largest palace cuisine. The Confucian style is the leader

3、Cuisine, Shandong cuisine ,and other generation has importantinfluence, most people think Shandong cuisine is NO.1 cuisine of the eight.魯菜即山東菜系，由齊魯、膠遼、孔府三種風味組成。是宮廷最大菜系。以孔府風味為龍頭。山東菜系對其他菜系的產生有重要的影響，因此大多數人認為魯菜為八大菜系之首。 Taste characteristics: fragrance, fresh, pure taste, heavy soup and Naitang 口味特點是：清香，

4、鮮嫩，味純，重清湯和奶湯 魯菜八仙過海鬧羅漢 魯清蒸加吉魚 魯蟹黃魚翅 魯糖醋黃河鯉魚 魯鍋塌菠菜 魯蟹黃魚翅 魯糖醋黃河鯉魚 魯蟹黃魚翅 魯糖醋黃河鯉魚 魯Taste characteristics: type of diverse taste, Taste characteristics: type of diverse taste, chili, pepper, pepper, bean paste, etc. are the main chili, pepper, pepper, bean paste, etc. are the main condiments, various rat

5、ios, based out of the spicy, condiments, various ratios, based out of the spicy, sour, pepper hemp, sesame, garlic, mustard, oil, sour, pepper hemp, sesame, garlic, mustard, oil, sweet and sour , Garlic, odor and other flavor type, sweet and sour , Garlic, odor and other flavor type, all solid Chunn

6、ong all solid Chunnong 主要特點在于味型多樣。辣椒、胡椒、花椒、豆瓣醬等是主要特點在于味型多樣。辣椒、胡椒、花椒、豆瓣醬等是主要調味品，不同的配比，化出了麻辣、酸辣、椒麻、麻醬、主要調味品，不同的配比，化出了麻辣、酸辣、椒麻、麻醬、蒜泥、芥末、紅油、糖醋、魚香、怪味等各種味型，無不厚蒜泥、芥末、紅油、糖醋、魚香、怪味等各種味型，無不厚實醇濃實醇濃 川菜川菜 Chuan cuisineChuan cuisine擔擔面擔擔面 川菜川菜 Chuan cuisine夫妻肺片夫妻肺片回鍋肉回鍋肉火鍋火鍋 Hot Pot Hot Pot麻婆豆腐麻婆豆腐 辣子雞丁辣子雞丁 水煮牛肉水煮

7、牛肉 魚香肉絲魚香肉絲 Su cuisine Su cuisine 蘇菜蘇菜 Su cuisine,call Jiangsu cuisine. Su cuisine,call Jiangsu cuisine. Jiangsu cuisine is also known as the Jiangsu cuisine is also known as the four major branches,also named four major branches,also named Huaiyang cuisine.Composed by the Xu, Huaiyang cuisine.Compo

8、sed by the Xu, Huaiyang, Nanjing, and the four Huaiyang, Nanjing, and the four southern flavor , is the second southern flavor , is the second largest palace cuisine. Jiangsu largest palace cuisine. Jiangsu cuisine is still the main banquet cuisine is still the main banquet dishes today. Separation

9、of the dishes today. Separation of the original Jiangzhe Department of original Jiangzhe Department of Jiangsu cuisine. The original system Jiangsu cuisine. The original system can be divided into Huaiyang Jiangzhe can be divided into Huaiyang Jiangzhe flavor, Nanjing flavor, Southern flavor, Nanjin

10、g flavor, Southern style, flavor and Zhejiang Huizhou style, flavor and Zhejiang Huizhou flavor. Later, Yangzhou, Anhui flavor. Later, Yangzhou, Anhui cuisine with its choice of materiais cuisine with its choice of materiais strict, knife work fine, sweet and strict, knife work fine, sweet and salty

11、 moderate, pay attention to salty moderate, pay attention to shape, distinctive characteristics of shape, distinctive characteristics of each one.Its the major cuisines of each one.Its the major cuisines of eighteight 江蘇菜系，亦有四大江蘇菜系，亦有四大菜系中將蘇菜稱為淮揚菜系中將蘇菜稱為淮揚菜一說。由徐海、淮揚、菜一說。由徐海、淮揚、南京和蘇南四種風味組南京和蘇南四種風味組成，

12、是宮廷第二大菜系。成，是宮廷第二大菜系。今天國宴仍以江蘇菜系今天國宴仍以江蘇菜系為主。為主。 江蘇菜系由原江浙菜江蘇菜系由原江浙菜系分出。原江浙菜系可系分出。原江浙菜系可分為淮揚風味、南京風分為淮揚風味、南京風味、蘇南風味、浙江風味、蘇南風味、浙江風味和徽州風味。后來浙味和徽州風味。后來浙菜、徽菜以其選料講究，菜、徽菜以其選料講究，刀工精細，咸甜適中，刀工精細，咸甜適中，講究造型，鮮明特色各講究造型，鮮明特色各為八大菜系之一。為八大菜系之一。Su cuisine Su cuisine 蘇菜蘇菜金陵鹽水鴨金陵鹽水鴨獅子頭獅子頭 文思豆腐文思豆腐煮干絲煮干絲 松鼠魚松鼠魚 大閘蟹大閘蟹 Yue c

13、uisine Yue cuisine 粵菜粵菜 Yue cuisine,call Guangdong cai,Guangfu ,Kejia,Chaozhou and Shantou are three flavors, in most parts of China there are Guangdong restaurant. Its influencen in China, foreign countries is enor mous. So many people, especially the Cantonese think that Yue cuisine is the first o

14、f eight. Not only Hong Kong, Macau, and in the restaurant world, the majority of Yue cuisine is hearted welcomed.Yue cuisine is the second largest non-governmental, second only to Sichuan. Representatives of overseas Chinese cuisine.Yue cuisine is represented.粵菜即廣東菜，由廣粵菜即廣東菜，由廣府、客家、潮汕三種府、客家、潮汕三種風味組成

15、，在中國大風味組成，在中國大部分地區都有粵菜館。部分地區都有粵菜館。在國內、海外影響極在國內、海外影響極大。所以，也有不少大。所以，也有不少人，特別是廣東人認人，特別是廣東人認為粵菜乃八大菜系之為粵菜乃八大菜系之首。不僅香港、澳門，首。不僅香港、澳門，而且世界各國的中菜而且世界各國的中菜館，多數是以粵菜為館，多數是以粵菜為主。粵菜是國內民間主。粵菜是國內民間第二大菜系，地位僅第二大菜系，地位僅次于川菜。在國外是次于川菜。在國外是中國的代表菜系中國的代表菜系 Yue cuisine focus on quality and taste, tastes lighter, and strive to

16、 seek clearance in the fresh, light and seek beauty. With the seasons change, summer and autumn emphasis on light, strong emphasis on winter and spring. Pay attention to eating clean, fresh, gentle, cool, smooth, fragrant; seasoning over sour, sweet, bitter, spicy, salty. 粵菜注重質和味，口味比較清淡，粵菜注重質和味，口味比較

17、清淡，力求清中求鮮、淡中求美。而且隨季力求清中求鮮、淡中求美。而且隨季節時令的變化而變化，夏秋偏重清淡，節時令的變化而變化，夏秋偏重清淡，冬春偏重濃郁。食味講究清、鮮、嫩、冬春偏重濃郁。食味講究清、鮮、嫩、爽、滑、香；調味遍及酸、甜、苦、爽、滑、香；調味遍及酸、甜、苦、辣、咸辣、咸澳門豆撈澳門豆撈白斬雞白斬雞蝦餃蝦餃烤乳鴿烤乳鴿 魚翅羹魚翅羹 蛋撻蛋撻粵式早茶粵式早茶Yue cuisine 粵菜Zhejiang cuisine 浙江菜有悠久的歷史，它的風味包括杭州、寧波，紹興，溫州等地方的菜點特色。杭州菜重視原料的鮮、活、嫩，以魚、蝦、時令蔬菜為主，講究刀工，口味清鮮，突出本味。寧波菜咸鮮合一

18、，以烹制海鮮見長，講究鮮嫩軟滑，重原味，強調入味。紹興菜擅長烹制河鮮家禽，菜品強調入口香綿酥糯，湯濃味重，富有鄉村風味。溫州菜也稱“甌菜”，甌菜則以海鮮人饌為主，口味清鮮，淡而不薄，烹調講究“二輕一重”，即輕油、輕芡、重刀工浙江菜具有色彩鮮明，味美滑嫩，脆軟清爽，菜式小巧玲瓏、清俊秀麗的特點。它以燉、炸、燜、蒸見長，重原汁原味。浙江點心中的團子、糕、羹、面點品種多，口味佳。名菜名點有：龍井蝦仁、西湖莼菜湯、蝦爆鱔背、西湖醋魚、炸響鈴、搶蟹、新風鰻鲞、咸菜大湯黃魚、冰糖甲魚、牡蠣跑蛋、蜜汁灌藕、嘉興粽子、寧波湯團、湖州千張包子等。Zhejiang cuisineZhejiang cuisine

19、has a long history, its flavor, including Hangzhou, Ningbo, Shaoxing, Wenzhou and other characteristics of local dishes. Hangzhou cuisine emphasize on fresh raw materials, live, tender, fish, shrimp, seasonal vegetables, pay attention to a knife, tastes fresh and the highlight is flavor. Ningbo dish

20、es is salty one, known to cook seafood, pay attention to fresh creamy, heavy flavor, emphasize tasty. Shaoxing dishes are good at cooking西湖醋魚西湖莼菜湯龍井蝦仁醋蘿卜炸響鈴咸件兒知味觀 小籠 Min Cai，also call Fujian cuisine,it is based on Fujian, southern, western Fujian, northern Fujian, central Fujian, Puxian. About the f

21、ormation of local flavor cuisine,the eastern, and southern style to represent扳指干貝扳指干貝炸蠣黃炸蠣黃醉排骨醉排骨佛跳墻佛跳墻Min cuisineMin cuisine 閩菜閩菜Hui Hui CuisineCuisine徽菜徽菜 Hui cuisine is mainly popular in Huizhou area and western Zhejiang. Southern Jiangsu and its close to Zhejiang cuisine. There are more than two

22、 hundred varieties of Huizhou flavor.Its main features are: good burn, stewing, pay attention to fire power, and use ham, rock sugar to mention fresh, its good at keeping original. 徽州主要有兩百多個徽州主要有兩百多個品種，風味主要特點品種，風味主要特點是：擅長燒、燉，講是：擅長燒、燉，講究火功，很少爆、炒，究火功，很少爆、炒，并習以火腿佐味，冰并習以火腿佐味，冰糖提鮮，善于保持原糖提鮮，善于保持原汁原味汁原味 Hui cuisine 徽菜和合腰子姜母鴨毛豆腐魚咬羊清蒸甲魚Xiang cuisine 湘菜湘菜 Xiang cuisine is a representative of Changsha. Xiang cuisine have a uniform flavor throughout area. Mainly popular in Hunan province. In most parts of China have Hunan Restaurant. And its the third largest civil cuisine It features are heavy oil