1、A Bite of Chinaa bite of China 第1頁，共16頁。Are you hungry?第2頁，共16頁。 China covers a large territory and has many nationalities, hence a variety of Chinese food has 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

2、 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江蘇菜系第3頁，共16頁。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 northern china cuis

3、ine.Development: Shandong cuisine originated in the QI and Lu areas in spring-autumn and warring states period and formed in the Qin and Han dynasties . After the Song dynasty ,Shangdong cuisine has become the representative of Northern China cuisine.Factions（派別）: Jinan style dishes , Jiaodong style

4、 dishes ,Confucius style dishes第4頁，共16頁。Braised shrimp 油燜基圍蝦Braised intestine 九轉大腸Sweet and sour cabbage 醋溜白菜第5頁，共16頁。Jinan style DishesKnown for : soupBe good at: explosion , fry , roast , burnFeatures: clear , fresh , crisp , tenderRepresentatives : broth assorted(清湯什錦）milk soup of cattail (奶湯蒲菜）s

5、weet and sour carp(糖醋鯉魚）第6頁，共16頁。Jiaodong style dishesKnown for: Fushan dishes in yantaiBe good at : seafoodFeatures : keep ingredient flavor and focus on the colorRepresentatives : quick-fired huangcai(溜黃菜）Soft-fried meatballs with sugar（雪花肉丸子）Soft-Fried pork filet（軟炸里脊）第7頁，共16頁。Confucius style dis

6、hesKnown for: guanfu style disesBe good at :cooking techniquesFeatures : eat no rice but is of the finest quality , nor meatbut 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）第8頁，共16頁。Sichuan Cuisine四川菜系Introduction : Sichuan cu

7、isine is one of Chinese four greatest cuisines . 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 belon

8、g 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 onCategories: feast dishes筵席菜,

9、home style dishes家常菜, rural home style dishes三蒸九扣菜and local flavor snacks風味小吃第9頁，共16頁。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 ）第10頁，共16頁。Dessert: Onion fragrant glutinous rice ball（蔥香糯米團），

10、Dan dan noodles（擔擔面）第11頁，共16頁。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

11、reputation both at nationally and abroad .Features : The feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques烹調技藝考究，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 co

12、mbination with light.并且注重質和味，口味比較清淡，力求清中求鮮、淡中求美。Cooking method : The cuisines commonly employed techniques are those of decocting熬, boiling, braising燉, steaming蒸, frying炒/炸, soaking泡and so on.第12頁，共16頁。illustrating 龍虎斗Wax Gourd Soup 冬瓜盅Crispy suckling pig 脆皮乳豬第13頁，共16頁。Jiangsu Cuisine 江蘇菜系Introducti

13、on : 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，強調本味，重視調湯，風味清鮮)3. Its cooking is good at duration(持續時間） and degree of heating（火候）, and simmer（燉）、braise（燜）、stew（煨）、steam（蒸）、 Stir-fry （炒）4. It is brightly colored and beautifully designed , which pleases the