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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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,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,*,*,CULINARY DELIGHTS IN CHINA,XXX,XX,XX,AA,1,Outline,Keywords,Abstract,Eight Regional Chinese Cuisines,1,2,3,4,5,Conclusion,Introduction,6,Every dish has a story,2,Abstract,1,It is widely acknowledged that from the Ming dynasties onwards,there are eight major schools of cuisine based on regional cooking.They came from Shandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,and Anhui province.Every school has its specialties cuisine.With simply describing eight schools of cuisine and taking three special dishes as examples,Chinese food in all its variety and complexity is unquestionably one of the finest pleasures.In Chinese culture,food can bring warmth and hospitality.,3,2,Keywords,Chinese cuisine,eight schools of cuisine,Chinese culture,4,3,Introduction,Chinese cuisine is a brilliant facet of Chinese culture and there are eight major schools of Chinese based regional cooking.Today,the culinary industry is developing even more rapidly than before.In addition to these,traditional cuisines,the culinary industry in China has undergone great changes,as almost every place has its own local specialties.,5,4,Regional Chinese Cuisines,Shandong Cuisines,famous for,its wide selection of material and use of different cooking methods.,The raw materials,are mainly domestic animals and birds,seafood and vegetables.,The masterly cooking techniques,include quick frying,stewing,roasting,boiling,using sugar to make fruit,crystallizing with honey.,scallion,garlic,ginger,6,4,Regional Chinese Cuisines,Shandong Cuisines,sweet potato with caramelized sugar(Basi-digua),nine-coiled large intestine(Jiuqu-dachang),7,大家应该也有点累了，稍作休息,大家有疑问的，可以询问和交流,8,4,Regional Chinese Cuisines,Shandong Cuisines,A traditional delicacy in Dezhou,Shandong Province created during the reign of Emperor Guangxu of the Qing Dynasty(1644-1911)with a history of more than 100 years.Citizens from home and visitors from abroad are certain to have a taste of the chicken when they pass Dezhou.It features red glossy skin,tender texture,aromatic smell and juicy taste.,Dezhou Braised Chicken,9,4,Regional Chinese Cuisines,Sichuan Cuisines,famous for,its spicy and hot food,especially the use of,Chinese prickly ash seeds,and other spices such as,chili pepper.,Using fermented bean sauce and a set of,unique cooking methods.Sichuan cuisine is now famous and popular across the world.,10,4,Regional Chinese Cuisines,Guangdong Cuisines,Location,Guangdong Province is located in southern China,with a moderate climate and abundant produce all year round.,Guangdong cuisine is,famous for,its seafood as well as for its originality and refined cooking processes.Various soups in this cuisine are loved by people all over the country.,11,4,Regional Chinese Cuisines,Fujian Cuisines,Fujian cuisine is known to be,light but flavorful,soft,and tender,with particular emphasis on,umami taste,known in Chinese cooking as xianwei as well as retaining.,cooking techniques,include braising,stewing,steaming and boiling.,Buddha Jumping over the Wall,12,It is a traditional dish of Fujian cuisine which is made from braising chicken in red yeast rice.This dish is traditionally served to celebrate birthdays and served with long life noodles.,Fujian red wine chicken,13,4,Regional Chinese Cuisines,Jiangsu Cuisines,Jiangsu cuisines texture is characterized as,soft,but not to the point of mushy or falling apart.,As the style is typically practiced near the sea,fish is a very common ingredient in cooking.,Other characters,the strict selection of ingredients according to the seasons.,emphasis on the matching colour and shape.using soup to improve flavor.,14,4,Regional Chinese Cuisines,Zhejiang Cuisines,Zhejiang cuisine is,light and exquisite,and is typical of food from along the lower,Yangtze River.One famous dish is West Lake Vinegar Fish,which looks pretty and has the delicate refreshing flavors of nature.,Many Chinese restaurants in China,as well as in other parts of the world,serve this dish,but often the flavor is less authentic compared to that found in Hangzhou,capital of Zhejiang Province,which has unique access to the fish and water of West Lake.,15,4,Regional Chinese Cuisines,Hunan Cuisines,Hunan cuisine is characterized by emphasis on knife work,seasoning,especially be famous for hot and sour dishes and wax products,and cooking techniques are good simmer,steamed,fried,stew,fried and so on.,It can be divided into Xiangjiang River Basin,Dongting Lake District and X
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