中国菜系

nullnullChinese Cuisine CultureJiang Yu 201060201004nullEight Great Cuisines：Eight Great Cuisines： Sichuan (川) Shandong（鲁） Cantonese（粤） Hunan（湘） Jiangsu（苏） Zhejiang（浙） Fujian（闽） Anhui（徽） Sichuan Cuisine (Chuan Cai)Sichuan Cuisine (Chuan Cai)It has 2000 years of history but gained popularity all over China after 1980’s Learn from other cuisines and cook in its own style. Characterized in hot and numbing taste because using a lot of peppercorns and spices. Now it is one of the fastest growing cuisines in the world. Representative dishes：Representative dishes：Representative dishes： Twice cooked pork 回锅肉 Fuqi Feipian 夫妻肺片 Kung Pao chicken 宫保鸡丁 Mapo dofu 麻婆豆腐Shandong Cuisine (Lu Cai)Shandong Cuisine (Lu Cai)One of the oldest cuisines in China, with a history of 2,500 years. Shandong food tastes a little salty but very fresh, especially famous for the seafood. Lu cai has great influence in north China and has become the representative of North China cuisinesRepresentative dishes Representative dishes Famous dishes： Baochao yaohua 爆炒腰花 Jiuqu dachang 九转大肠 Basi digua 拔丝地瓜Cantonese Cuisine (Yue Cai)Cantonese Cuisine (Yue Cai)Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients. Garlic, chives, ginger and coriander leaves are main spices. Representative dishesRepresentative dishes Representative dishes： Roasted suckling pig烧乳猪 Sweet and sour pork咕噜肉 HUNAN CUISINE (Xiang Cai) Skillful use of a kitchen knife, a delicious taste and a beautiful shape. Known for sour and spicy dishes by adding various kinds of seasonings. Adopting a wide variety of techniques. Famous dishes: Steamed fish heads in chili sauce (剁椒鱼头 )、 Lotus Seeds in rock sugar syrup(冰糖湘莲)、 Beer duckHUNAN CUISINE (Xiang Cai) Lotus Seeds in rock sugar syrup(冰糖湘莲)Steamed fish heads in chili sauce (剁椒鱼头 )JIANGSU CUISINE (Su Cai) Distinguished for exquisite ingredients,freshness and aliveness. Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Famous dishes: Stew Crab and Pork Big Meat Ball(清炖蟹粉狮子头)、crystal pork feet(水晶肴 蹄) 、squirrel-shaped mandarin fish(松鼠桂鱼)JIANGSU CUISINE (Su Cai) ZHEJIANG CUISINE (Zhe Cai)ZHEJIANG CUISINE (Zhe Cai)Comprising local cuisines of Hangzhou, Ningbo and Shaoxing Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Famous dishes: West Lake Sour Fish, Dongpo Pork, Longjing Shrimp Meat, Jiaohua Young Chickens, Representative dishesRepresentative dishes Dongpo rou (Chinese: 東坡肉) ： Fried pork belly stewed in soy sauce and wine. Jiaohua ji (Chinese: 叫花鸡 ) ： or beggar's chicken. Xi Hu cu yu (Chinese: 西湖醋鱼) ：or West Lake Sour Fish. FUJIAN CUISINE (Min Cai) Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste". FUJIAN CUISINE (Min Cai) Typical famous dishes: Buddha Jumps Over the Wall（佛跳墙）ANHUI CUISINE (Hui Cai) Using a wide variety of ingredients. Adopting unique techniques.Paying great attention to nutritious food. Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain. Famous dishes: Luzhou Roast Duck(庐州烤鸭) 、Wushan Imperial Duck(吴山贡鹅 ) 、Ba Gong Shan Stinky Tofu(八公山豆腐)ANHUI CUISINE (Hui Cai) null