中国饮食文化Chinese food culture generalizations

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,*,中国饮食文化,The culture of Chinese cooking,Page,1,With rice and noodles as staple food,，,With meat,vegetables and fruits,，,。,and with tea and wine for drinks,中国饮食文化概括,Chinese food culture generalizations,1,、,Local flavor each has extraordinary splendor,2,、,Ethnic flavor,3,、,Pay attention to diet aesthetic feeling,Colour and lustre beautiful,Modelling beauty,4,、,Food match beauty device,Chinese eat with chopsticks,spoons and gratifying profits as the main dining,and hearty meal tools,。,5,、,interest-focused,Dongpo pork,And porridge,6、Food medical combination,“Medical feed homologous,“Medicinal food analogous describing,7、Different seasons,Spring drink scented tea to drink,green tea summer Autumn drink,oolong winter drink black tea,Chinas eight regional cuisines,served,Shandong cuisine,also called Shandong cuisine.With a long history,wildly influential.With its taste fresh salty crisp,unique flavor,well-produced enjoys reputation home and abroad.,Quilt the earth is sea and mountain rich products.Regional economy developed good for cooking culture,the formation of the development,Shandong cuisine,provides good conditions.,Shandong cuisine with blasting,fry,burn,flat most characteristic.Skilled in making soup,is good at with seasonings,and onion incense to the Marine and small cook seafood is also a special skill.,Sichuan,Sichuan cuisine is not only a favorite,but for all over China and even overseas by people of various countries like.,Sichuan food flavor,taste the wide,thick,taste strong flavors of assurance.,Sichuan development so far,has been extensive,flavor diversity,material dishes wide adaptability three features,especially the taste type much,change clever and celebrated.In Sichuan flavor,be recognized.,宫保鸡丁,糖醋排骨,Jiangsu cuisine,Jiangsu cuisine influence over large areas of the middle and lower Yangtze river,in reputation both at home and abroad.,Jiangsu for the land of fish and rice,product richness and diet is very rich in resources.Plus some game,all for Jiangsu food provides solid material base.,Jiangsu cuisine features are:materials widely,mainly in lakes and rivers water fresh;Knife work fine,cooking methods are various,good at Wu braised stews simmer;Benewah,freshness pursuit of peace,the adaptability is strong;Food style,form mass are Yale beauty.,Jiangsu cuisine according to own flavor system can divide again for haying flavor,jingling flavor,Sufi flavor and four schools on the flavor.,Cantonese,Cantonese namely Guangdong local specialties,mainly from Guangzhou,chowhound,Dongxiang three flavor composition,represented by Guangzhou flavor.,Cantonese cuisine with unique flavor,and with makings southern extensive,dishes novel singular is famous in the world.,Cantonese overall characteristic is widely,novelty and chooses is fresh,dishes is light,flavors dont taste,exquisite Qing and not rich,but dont give birth to a nun pale,oil but not greasy.,Famous menu items have:chicken stewed snake,Koresh,Dongxiang&salted chicken,white-hot shrimp,burn goose,oyster sauce beef,wide type of moon cakes,Wang shah powder,boat porridge,etc.,Fujian,Fujian is the abbreviation of Fujian cuisine,from Fuzhou and minim,consisting of three road dish minx.,The characteristics of Fujian mainly discusses four aspects:,A,cooking materials mainly USES seafood and useless.Second,the knife labor clever,all subject to taste.,Three,soup fastidious,everything changes.Four,cooking is exquisite,special attention to taste.,Zhejiang cuisine,By Hangzhou,Ningbo,shoaling place such as the food composition,the most famous is Hangzhou cuisine.,Zhejiang cuisine is characteristic of the tender and soft smooth,mellow,refreshing but not oily waxy main.,Zhejiang cuisine has its own unique cooking methods.In addition to people outside the regional taste preference,rich specialty which is one of the factors.,Zhejiang cuisine history,also is the history of Zhejiang cuisine,Hunan,Hunan including local cuisines of Xingjian region,donating lake and Jiangxi mountainous area three regions menu items characteristics.In the Yangtze river,Hengyang Xingjian river basin of Xiangtan as the center,is,the chief representative of human.,Hunan characteristics:materials widely,well-produced,variety;Taste sweet fresh,acid on pay attention to in making,tender,with heat,fry,steaming,la stew the law himself.,Famous menu items are:Ziti,Lwei dong fits steaming,group Xingjian tip-in shark fin,rock candy,red peppers la beef,hair cow 100 pages,fire palace stinky tofu,flesh,change acid heart eggs,etc,cuisine,Cuisine is the formation and development of Anhui province,the geographical environment,and economic products,fashion custom associated closely to,The formation an