Chinese-cuisine教学讲解课件.ppt

1、由NordriDesign提供four cuisines LOGOPage 2Shandong cuisine Shandong cuisine are lightly flavoured and rich but not greasy.Special care is taken to make them fragrant,crisp and tender.And much of Shandong cuisines history is as old as Confucious himself,making it the oldest existing major cuisine in Chi

2、na.It is the chief of eight cuisines.LOGOPage 3Characteristics:Shallot(葱)and garlic（蒜）are usually used as seasonings so Shangdong dishes tastes pungent usually.Soups are given much emphasis in Shangdong dishes.Thin soup（清汤）features clear and fresh while creamy soup（奶汤）looks thick and tastes strong.I

3、t is adept at deep-frying,grilling,frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.LOGOPage 4海米珍珠笋海米珍珠笋(孔府菜孔府菜)原料原料珍珠笋珍珠笋,水发海米水发海米糖醋黄河鲤鱼糖醋黄河鲤鱼菜品特点：色泽深红，外脆里嫩，香味扑鼻，酸甜可口。菜品特点：色泽深红，外脆里嫩，香味扑鼻，酸甜可口。LOGOPage 5糟溜鱼片，用牙片鱼制作，色洁白，鲜嫩，糟香润滑糟溜鱼片，用牙片鱼制作，色洁白，鲜嫩，

4、糟香润滑LOGOPage 6奶汤蒲菜奶汤蒲菜LOGOPage 7 鲁菜，素有“北方代表菜”之称。春秋战国时，鲁地就以治馔著名，历经汉唐，成为“北菜”主角。宋代所谓“北食”，主要即指鲁菜。元明清是还是宫廷御膳支柱。现代御膳仍多有鲁菜特色。主要由济南和胶东地方菜组成。济南菜以爆、烧、炒、炸见长，菜品以清、鲜、脆、嫩著称，讲究清汤和奶汤的调剂。胶东菜擅长爆、炸、扒、蒸，口味以鲜为主，偏重清淡。其名菜有九转大肠、糖醋黄河鲤鱼、德州扒鸡、油焖鱼、清氽赤鳞鱼、煎白条鱼饼、韭青炒海肠子、福山烧小鸡、烤小雏鸡等。在山东下层百姓中，人们爱吃煎饼和玉米饼子，卷葱抹酱，或以蒜泥拌生菜，别有风味。山东大葱蘸酱的吃法后

5、来也被上层社会和宫廷所接受。无论富贵贫贱之家，每饭必具葱蒜，具有典型的山东特色。LOGOPage 8LOGOPage 9Fujian Cuisine Fujian cuisine comprises three branches-Fuzhou,South Fujian and West Fujian.There are slight differences among them.As Fujian people emigrate overseas,their cuisine become popular in Taiwan and abroad.Generally speaking,Fujia

6、n dishes are slightly sweet and sour,and less salty.LOGOPage 10 Fuzhou dishes,quite popular in eastern,central and northern Fujian Province,are more fresh,delicious,and less salty,sweet,and sour.煎糟鳗鱼煎糟鳗鱼LOGOPage 11荔枝肉佛跳墙佛跳墙LOGOPage 12South Fujian dishes,popular in Xiamen,Quanzhou,Zhangzhou and the g

7、olden triangle of South Fujian,are sweet and hot and use hot sauces,custard,and orange juice as flavorings.金门姜母鸭金门姜母鸭LOGOPage 13沙茶鸡丁苦螺汤苦螺汤LOGOPage 14 West Fujian dishes are salty and hot,prevailing in Hakka region with strong local flavor.爆炒地猴爆炒地猴LOGOPage 15 福建菜，选料精细，刀工严谨；讲究火候，注重调汤；喜用佐料，口福建菜，选料精细，刀工

8、严谨；讲究火候，注重调汤；喜用佐料，口味多变。味多变。福建菜显示了四大鲜明特征：一为福建菜显示了四大鲜明特征：一为刀工巧妙，寓趣于味，刀工巧妙，寓趣于味，素有剞素有剞花如荔，切丝如发，片薄如纸的美誉；二为花如荔，切丝如发，片薄如纸的美誉；二为汤菜众多，变化无穷汤菜众多，变化无穷，素有，素有“一汤十变一汤十变”之说。如用牛肉、鸡肉、火腿制成三茸汤后，根据菜肴烹制之说。如用牛肉、鸡肉、火腿制成三茸汤后，根据菜肴烹制的需要，再选择干贝、鱿鱼、红糟、京冬菜、梅干菜、龙井茶叶或夜来花的需要，再选择干贝、鱿鱼、红糟、京冬菜、梅干菜、龙井茶叶或夜来花香等辅料中的一种料汁，掺进三茸汤，使汤的味道起了变化，给人

9、以汤醇、香等辅料中的一种料汁，掺进三茸汤，使汤的味道起了变化，给人以汤醇、料香、味新之感。三为料香、味新之感。三为调味奇特，别是一方调味奇特，别是一方。闽菜的调味，偏于甜、酸、。闽菜的调味，偏于甜、酸、淡，这一特征的形成，与烹调原料多取自山珍海味有关。善用糖甜去腥膻；淡，这一特征的形成，与烹调原料多取自山珍海味有关。善用糖甜去腥膻；巧用醋酸甜可口；味清淡，则可保持原汁原味，并且以甜而不腻，酸而不巧用醋酸甜可口；味清淡，则可保持原汁原味，并且以甜而不腻，酸而不峻，淡而不薄享有盛名。闽菜还峻，淡而不薄享有盛名。闽菜还善用红糟、虾油、沙茶、辣椒酱等调味，善用红糟、虾油、沙茶、辣椒酱等调味，风格独特风

10、格独特，别开生面。四为烹调细腻，雅致大方，以炒、蒸、煨技术最为，别开生面。四为烹调细腻，雅致大方，以炒、蒸、煨技术最为突出。食用器皿别具一格，多采用小巧玲珑、古朴大方的大、中、小盖碗，突出。食用器皿别具一格，多采用小巧玲珑、古朴大方的大、中、小盖碗，愈加体现了雅结、轻便、秀丽的格局和风貌。愈加体现了雅结、轻便、秀丽的格局和风貌。LOGOPage 16LOGOPage 17There is a Cantonese(广东)saying:Any animal whose back faces the sun can be eaten,and in Northern Chinese areas suc

11、h as Beijing,it is said The Cantonese will eat anything that swims,except the submarine.Everything that flies,except the aeroplane,and everything that has legs,except the table.Many cooking methods are used,steaming and stir-frying being the most favoured due to their convenience and rapidity,and th

12、eir ability to bring out the flavor of the freshest ingredients.Other techniques include shallow frying,double boiling,braising(炖),and deep frying.LOGOPage 18 Clean,light,crisp and fresh,Guangdong cuisine usually uses fowl and other meat to produce its unique dishes.Guangdong chefs pay close attenti

13、on to the artistic presentation of their dishes.Chaozhou food,one major branch of Guangdong cuisine,is similar to Fujian cuisine because Chaozhou neighbors Fujian Province.It stresses seafood and many dishes are served in soup;the flavors are always delicious and sweet.Guangdong cuisine has been hea

14、vily influenced by foreign cooking cultures.LOGOPage 19Blanched kai-lan(芥兰)with oyster sauce（蚝油）Elements of cooking1.Sauces and condiments include:Hoisin sauce(海鮮醬)Oyster sauce(蠔油)Plum sauce(蘇梅醬)Sweet and sour sauce(甜酸醬)Black bean paste(蒜蓉豆豉醬)Shrimp paste（虾醬)Red vinegar(浙醋)LOGOPage 20Dried and prese

15、rved ingredients(配料配料)Includes:Dried scallops(乾瑤柱)Fermented tofu(腐乳,fu yu)Fermented black beans(豆豉)Chinese sausage(腊肠)Preserve-salted fish(咸鱼)Preserve-salted duck(腊鸭)Preserve-salted pork(腊肉)Salted duck egg(咸蛋)Century egg(皮蛋)Dried cabbage(菜干)Suan cai(酸菜)Dried small shrimp(虾米)Tofu skin(腐皮)Dried shrimp

16、/ha gon(usually deveined,shelled,and sliced in half)(虾干)Pickled Chinese cabbage(梅菜)Pickled diced daikon(菜脯)LOGOPage 21Traditional dishesA number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province.While many of these are

17、on the menus of typical Cantonese restaurants,some are more commonly found among Chinese homes due to their simplicity.Home-made Cantonese dishes are usually served with plain white rice.Includes:Chinese steamed eggs(蒸水蛋)Congee with century egg(皮蛋粥)Cantonese fried rice(炒飯)Sweet and sour pork(咕噜肉)(柱侯

18、牛腩)LOGOPage 22Stir-fried vegetables with meat(e.g.chicken,duck,pork,beef,or intestines)(青菜炒肉片)Steamed spare ribs(pai gwhut)with fermented black beans and chili pepper(豉椒排骨)Steamed frog legs on lotus leaf(荷葉蒸田雞)LOGOPage 23lSteamed ground pork and salted duck egg meatballs(鹹蛋蒸肉餅)lBlanched vegetables w

19、ith oyster sauce(油菜)lStir-fried hairy gourd with dried shrimp and cellophane noodles(大姨妈嫁女)lStir-fried water convolvulus with shredded chili and fermented tofu(椒絲腐乳通菜)LOGOPage 24Deep fried dishes There are a small selection of deep fried dishes in Cantonese cuisine,and can often be found as street f

20、ood.As they have been extensively documented throughout Colonial Hong Kong records in the 19th to 20th century,most are considered essential part of the Cantonese diet,as a few are synonymously associated with Cantonese breakfast and lunch.Though these are also expected to be part of other cuisines.

21、Includes:Cha Leung(炸兩)Yau Tiu(油條)Dace fish balls(鯪魚球)Krupuk(蝦饼)Deep-fried marinated pigeon(燒乳鴿)LOGOPage 25Hunan cuisine is well known for its hot spicy flavor,fresh aroma（芳香，气味）and deep color.Common cooking techniques include stewing,frying,pot-roasting,braising,and smoking.Due to the high agricultu

22、ral output of the region,ingredients for Hunan dishes are many and varied.Known for its liberal use of chilli peppers,shallots（青葱）and garlic（大蒜）,Xiang cuisine is known for being dry hot(干辣)or purely hot,as opposed to the better known Sichuan cuisine,to which it is often compared.Known for its distin

23、ctive ml(hot and numbing)seasoning and other complex flavour combinations,Hunan Cuisine,on the other hand,is often spicier by pure chili（红辣椒）content,contains a larger variety of fresh ingredients,tends to be oilier,and is said to be purer and simpler in taste.LOGOPage 26Another feature of Hunan cuis

24、ine is that the menu changes with the seasons.In a hot and humid summer,a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer.In winter,a popular choice is the hot pot,thought to heat the blood in t

25、he cold months.A special hot pot called(鸳鸯火锅)yun yng ho go)lovers hot pot is famous for splitting the pot into a spicy side and a milder side.LOGOPage 27Representative disheslDongan chicken(东安鸡)lBeer duck(啤酒鸭)lSteamed fish heads in chili sauce LOGOPage 28Hot and peppery chicken Spare ribs steamed in bamboo Changsha-style stinky tofu（长沙臭豆腐）LOGOPage 29lhot andspicy frog legl lotus seed with rock candy 腊味合蒸LOGOPage 30