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单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,Delicious,Moment,The chef:,姚薇莹,The cook:,张晓燕 赵亚宁,赵国栋 张忠榕,1.Jiangsu province:,squirrel-like mandarin fish,江苏省：松鼠桂鱼,1.Jiangsu province:,squirrel-like mandarin fish,The cuisine:,Jiangsu food is famous for its cut and shape.,The provincial capital of Nanjing produces the best salted duck in the country,while Suzhou in the south is renowned for its desserts and rice cakes.,The dish:,Carved into the shape of a,squirrel,(sort of),the mandarin fish is deep-fried until golden brown,then smothered with a sweet-and-sour glaze,which,when poured sizzling over the fish,results in a squeak that sound like an actual squirrel(thus the name of the dish).,1.,江苏省：松鼠桂鱼,烹饪风格：,江苏菜以其刀功和菜形而出名。,全国最正宗的盐水鸭来自于江苏首府,南京，而南部的苏州市以其甜点和年糕驰名。,菜肴：,将桂鱼切成类似一只松鼠的形状，下锅烤至金黄色（淡棕色），调糖醋料加以勾勒后焖煮，倒上滚热的水直至发出像松鼠叫的吱吱声（这也是菜名的由来）。,2.Liaoning province:chicken and mushroom stew,辽宁省：小鸡炖蘑菇,2.Liaoning province:,chicken and mushroom stew,The cuisine:,The Liaoning people are known for being extremely straightforward and generous,and their cuisine reflects these traits.,Not as delicate as the,culinary,culture of the south,Liaoning dishes are known for strong,rich flavors and hearty portions.,The dish:,In the cold of northeast China,families,huddle,together on a heated bed to share a dish of stewed chicken,hazel mushroom and potato noodles to help pass the harsh winters.,2.,辽宁省：小鸡炖蘑菇,烹饪风格,：辽宁菜风格正反映了辽宁人享有盛名的直爽和豪迈性格。,菜肴：,在中国寒冷的北方，人们喜欢围聚在炕上，分享由炖鸡、蘑菇和苕粉混合制成的大杂烩来抵御严寒的冬季。,3.Ningxia Hui autonomous,region:,sheep entrails soup,宁夏回族自治区：羊杂碎汤,3.Ningxia Hui autonomous region:,sheep entrails soup,The cuisine:,Favoring simple cooking methods,the nomads and Muslim Hui of this autonomous region cant live without their boiled beef and mutton.,The dish:,A steaming bowl of sheep entrails soup is garnished with spicy red chili oil and fragrant,coriander,-the best treat for a Ningxia shepherd after a day of herding.,3.,宁夏回族自治区,:,羊杂碎汤,烹饪风格：,此地区的游牧民族和信仰伊斯兰教的回族人青睐简单的烹饪手法，如果没有牛羊肉，他们是无法生存的（不吃猪肉）。,菜肴：,热气腾腾的羊杂碎汤，上面点缀着鲜红的辣子油和香气扑鼻的香菜,是当地牧羊人牧羊回家享受的最好一道菜。,4.Qinghai province:,hand-grabbed lamb,青海省：手抓羊肉,4.Qinghai province:,hand-grabbed lamb,The cuisine:,Qinghais vast expanse of grassland produces some of the countrys finest mutton and beef.While cooking,locals combine spice with twists of sweetness.,The regions cuisine is heavily influenced by Hui Muslim and Tibetan cooking traditions.,The dish:,As a province with a large Islamic population,Qinghai contains a great variety of halal food.,The local style of cooking lamb is to boil it in plain water,which brings out the maximum tenderness of the meat.The meat is then eaten by hand,with diners grabbing and pulling pieces of the meat off the bone.,4.,青海省：手抓羊肉,烹饪风格：,青海辽阔的草原培育出了全国最上等的牛羊肉。当地人喜爱将香料中加一丝甜味来做这道菜。,这个地区的烹饪手法深受回族和藏族的烹饪传统影响。,菜肴：,青海省的居民大都信仰伊斯兰教，因此当地有大量的清真食品。,烹饪羊羔的正宗方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度得发挥出来。之后应该有手抓羊肉，将肉撕扯着吃，直至看见骨头。,5.Shanxi province:,qishan noodles,陕西省：岐山臊子面,5.Shanxi province:,qishan noodles,The cuisine:,The northwestern province makes use of simple ingredients,such as pork,lamb and noodles.,Shanxi cuisine is often sour and spicy,with strong garlic and coriander flavors.,The dish:,These soup noodles feature hand-rolled dough cooked in a red oil-based broth.,The broth is topped with saozi,a stir-fried mixture of diced pork belly,dried tofu,wooden ear mushrooms,day lilies and seaweed.,5.,陕西省：岐山臊子面,烹饪风格：,中国西北部的菜肴材料都非常简单，比如猪肉，羊肉和面条。,陕西菜味道酸辣，配有大量的大蒜和香菜作辅料。,菜肴：,将手卷面团加煮到鲜红的，油鰲制的肉汤里。,然后将这样的肉汤里加上臊子,五花肉末，素鸡（豆干），木耳，百合和海带的杂烩。,6.Shanghai:,red braised pork belly,上海：红烧肉,6.Shanghai:,red braised pork belly,The cuisine:,Largely influenced by its neighbor Suzhou,Shanghainese love their food sweet.,From hairy crab to hongshaorou,youll find sweetness on most local plates.,The dish:,Undeniably the symbol of Shanghainese cuisine,hongshaorou is rich in flavor and heavy in sauce.Its a dream for pork lovers.,After hours of braising,the lean meat of the pork belly becomes extremely juicy,thanks to layers of fat.,6.,上海：红烧肉,烹饪风格：,由于深受周边城市苏州的影响，上海人偏爱甜食。,不管是大闸蟹还是红烧肉，你会发现绝大部分的上海菜都是甜的。,菜肴：,毋庸置疑，红烧肉乃是上海菜肴的标志。味全汁多的猪肉，乃是食肉一族的大爱呀。,用文火炖煮几小时后，五花肉的精肉部分再淋上鲜美浓香的肉汁（肥肉炖煮之后形成）。,7.Sichuan province:,mapo Tofu,四川省：麻婆豆腐,7.Sichuan province:,mapo Tofu,The cuisine:,Sichuan is one of the most influential regional cuisines in todays China.,Its known for the strong flavor and bright color and is heavily seasoned with chili pepper,Sichuan pepper,black pepper and fresh ginger.,The dish:,Mapo doufu is named after its creator,a freckle-face woman(mapo in Chinese)from Chengdu who lived during the Qing Dynasty.No Sichuan meal is complete without it.,The tofu is tender,the minced beef crispy,the scallions fresh.The sauce hits its“ma”(numb)and“la”(spicy)notes with aplomb.,7.,四川省：麻婆豆腐,烹饪风格：,现如今，川菜是中国最具有影响力的地方菜色之一。川菜以其色艳味浓闻名，由红辣椒，川椒，黑胡椒和生姜调制的佐料更是令人赞不绝口。,菜肴：,麻婆豆腐是由这道菜的发起人,一个满脸雀斑的女人（汉语：麻婆）而命名的。她来自成都，居住在清朝时期。没有麻婆豆腐川菜就不完整。,嫩豆腐，碎牛肉和鲜葱是这道菜的主要材料。其调料巧妙地实现了”麻“和”辣“的平衡,8.Tianjin:,baked corn bread combined with,fish,天津：贴饽饽熬小鱼,8.Tianjin:,baked corn bread combined with fish,The
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