A_Bite_of_China_舌尖上的中国

,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,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,*,*,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,AGENDA,Introduction of Chinas,Eight Major Cuisines,A Bite of My Hometown,North Fujian Cuisine,Qingdao Cuisine,Different Food for Different Feastivals,Eight Major Cuisines,Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around.,They are Shandong Cuisine,Guangdong Cuisine,Sichuan Cuisine,Hunan Cuisine,Jiangsu Cuisine,Zhejiang Cuisine,Fujian Cuisine, and,Anhui Cuisine,.,Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.,Shandong Cuisine鲁菜,Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness.,Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually.,Fried Carp with Sweet and Sour Sauce红烧鲤鱼,Roast Duck,One of the most-welcomed Chinese dishes abroad,D,eep-fried,P,ork,H,ock,锅烧肘子,Anhui Cuisine徽菜,Anhui Cuisine chefs have more stress on the temperature in cooking and are good at braising and stewing.,People in Anhui prefer to add ham as seasoning and sugar to enrich the freshness.,Starch and oil are heavily used.,Many of the dishes are slow-roasted over charcoal.,Grape Fish,Braised,T,urtle with,H,am,火腿炖甲鱼,Jiangsu Cuisine苏菜,Jiangsu Cuisine, also called Huaiyang Cuisine.淮扬菜,Seafoods as the main ingredients, it stresses the freshness of materials.,Jiangsu cuisine features fine cutting, slicing skills, and cooking duration.,Chili is seldom used. The flavor of Huaiyang Cuisine is light, fresh, and sweet.,D,ouble-skin,R,ibbonfish,双皮刀鱼,S,teamed,S,had清蒸鲥鱼,S,quirrel-shaped Mandarin,F,ish松鼠鳜鱼,Lions Head (Large Meatball),Silver,B,ud,S,hredded,C,hicken,银芽鸡丝,Sichuan Cuisine川菜,Sichuan Cuisine,is,often,known as Szechuan Cuisine,.,Sichuan cuisine,is c,haracterized by its spicy and pungent flavor,.,Sichuan cuisine,emphasizes on the use of chili,pepper and Szechuan pepper that leaves a slight numbing effect on the tongue,.,Yuan Yang (,M,andarin duck) Hotpot,鸳鸯火锅,H,alf spicy and half clear.,Kung Pao Chicken宫保鸡丁Sauted chicken cubes with chilli and peanuts,One of the most-welcomed Chinese dishes abroad,Mapo Tofu,One of the most-welcomed Chinese dishes abroad,Fuqi feipian,夫妻肺片,Sliced Beef and Ox Tongue in Chilli Sauce,Boiled Fish水煮活鱼,Twice cooked pork,回锅肉,Hunan Cuisine湘菜,Hunan cuisine is known for being dry hot (干辣) or purely hot, as opposed to Sichuan cuisine, and tends to be oilier.,Hunan cuisine prefer using smoked and cured foods in its dishes.,C,hrysanthemum,S,quid菊花鱿鱼,S,liced,H,air-thin,Beef,O,masum 发丝,牛百叶,Dongan,C,hicken东安子鸡,Smoky,F,lavours,S,teamed,T,ogether腊味合蒸,Zhejiang Cuisine浙菜,Zhejiang Cuisine,is,not greasy,and,wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance.,Zhejiang cuisine consists of at least three styles, each originating from a city in the province: Hangzhou, Ningbo and Shaoxing.,Ningbo cuisine is regarded rather salty.,About half the dishes on a Hangzhou menu contain bamboo shoots.,Dongpo Pork,Fried pork belly五花肉 stewed in soy sauce and wine.,West Lake Fish in Vinegar西湖醋鱼,Longjing,P,rawn,龙井虾仁,Guangdong/Cantonese Cuisine,粤菜,Cantonese,cuisine is the most widely available Chinese regional cuisine,abroad,.,Guangdong cuisine mainly consists of three sub-cuisines from Guangzhou, Chaozhou and Dongjiang.,A large variety of ingredients.,Guangdong chefs also pay much attention to the artistic presentation of dishes.,The major cooking methods are steaming and stir-frying so Cantonese food tastes light, crisp,and,sweet,.,Cantonese Chow Mein,One of the most-welcomed Chinese dishes abroad,White Boiled Shrimp白灼虾,White,C,ut,C,hicken,( White Chopped Chicken)白斩鸡,Fujian Cuisine闽菜,Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste.鲜味,It has four distinctive featuresfine cutting techniques, alternative soups, unique seasonings, and exquisite cooking.,Strong emphasis is put on the making of broth and soups.,The most distinct feature is pickled taste.(卤味),Buddha Jumps Over the Wall,A legend is that after the dish is cooked the aroma lingers, and upon detecting the smell, a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish.,Buddha Jumps Over the Wall,It c,ontains over 30 ingredients, including sharks fin, abalone, sea slug, dried scallops, duck, chicken breast, pigs trotters, mushrooms, pigeon eggs and other ingredients.,B,irds,N,est,with Chicken Shreds,鸡丝燕窝,C,hopped,M,eat with,F,ish,L,ips肉米鱼唇,Oyster,O,melette蚵仔煎,、海蛎煎,Omelette with oyster filling,Stuffed Fish Balls,Fish balls filled with meat,Dishes,of,Pickled,各式卤味,P,ot-stewed fowl, meat, etc. served cold,Dishes,of,Pickled,各式卤味,P,ot-stewed fowl, meat, etc. served cold,S,weet and,S,our,L,yche,e-shaped Pork荔枝肉,Drunken,R,ibs醉排骨,Pork ribs marinated in wine,Composition of Fujian cuisine,Eastern Fujian cuisine,Southern Fujian cuisine,Western Fujian cuisine,Northern Fujian cuisine,Central Fujian cuisine,Putian cuisine,Northern Fujian Cuisine,Eight Diagrams,Feast八卦宴,THE GIFT OF NATURE,Wuyi Moutainss tea:,Wuyi rock tea (武夷岩茶),Da Hong Pao tea (大红袍),D,ried,B,amboo,S,hoots,THE GIFT OF NATURE,THE GIFT OF NATURE,C,hestnut,(锥栗),THE GIFT OF NATURE,Shunchangs orange with red flesh,THE GIFT OF NATURE,Russula ( Red Mushroom) 红菇,T,HE STORY OF STAPLE FOOD,Several kinds of New Years Cake/ Nian Gao,For special periods:,T,HE STORY OF STAPLE FOOD,This kind of Niao Gao is usually called Baiguo(白果) in Fujian, and can be eaten all year round.,One of my favourite staple food.,T,HE STORY OF STAPLE FOOD,Spring Rolls 春卷,For special periods:,THE STORY OF STAPLE FOOD,Around March 3rd, people can eat,black sticky rice,.,For special periods:,T,HE STORY OF STAPLE FOOD,Glutinous Rice Cake,糍粑,For special periods:,T,HE STORY OF STAPLE FOOD,Taro,D,umplings,芋饺,For daily life:,T,HE STORY OF STAPLE FOOD,Salty Shao-Mai/,Steamed Pork Dumplings,Sweet Shao-Mai,For daily life:,T,HE STORY OF STAPLE FOOD,A type of Wonton,-Bian Rou Yan,扁肉燕,Special wrapper：Yanpi,For daily life:,T,HE STORY OF STAPLE FOOD,Spiced Sesame Cake,光饼，烧饼,For daily life:,T,HE STORY OF STAPLE FOOD,For breakfast only,D,eep-fried,D,ough,C,ake,油饼,D,eep-fried,Glutinous Rice Cake,油糍,T,HE STORY OF STAPLE FOOD,For breakfast only,Guobianhu,/,Pot Cooked,Noodle,锅边糊、鼎边糊,Deep-Fried Taro,“老鼠头 ，炸芋丝,The,I,nspiration of,T,ransformation,Xiayangs,Osmanthus,C,ake,峡阳桂花糕,The,I,nspiration of,T,ransformation,Guangdong-style,Osmanthus,C,ake,The,I,nspiration of,T,ransformation,Egg Sausage,蛋肠,The Flavor of Time,D,ried,S,alted,D,uck,板鸭,The Flavor of Time,Smoked,G,oose,熏鹅,The Flavor of Time,D,ried,C,arp,鲤干,The Secret of Kitchen,Tai Chi, Mashed Taro,太极芋泥,Chrysanthemum Fish,菊花鱼,The Secret of Kitchen,The Secret of Kitchen,Fried Potato Starch Noodle蒜燕苔炒薯粉,Snake Soup,The Reconcile of Five Tastes,Dragon Phoenix Soup,龙凤汤,The Reconcile of Five Tastes,Special: Qingdao Food,Shandong pancake,Tsingtao Beer,Bean jelly(海菜凉粉),Barbecue海鲜烧烤,Candied haws(糖球,冰糖葫芦),Shandong pancake,Tsingtao Beer,Beer in bags (Specialty),International Beer Festival,Bean jelly(,海菜凉粉,),Spicy Smooth,Barbecue海鲜烧烤,Squid,clams,roast meat,Candied haws(糖球,冰糖葫芦),Colorful Tasty,Traditional Fair,Traditional food in Chinese festivals,Spring Festival,Dragon Boat Festival,Mid-Autumn Festival,Spring Festival,laba porridge,Dumplings(jiaozi),niangao,Dragon Boat Festival-Zongzi,Mid-Autumn Festival-moon cakes,THANK YOU!,