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1、Chinese Cuisines,中餐菜系,Contents,Introduction to Chinese Cuisines,Two Most Famous Chinese Cuisines,Cantonese Cuisine,Sichuan Cuisine,BBC once did a program, telling the public ten things we must do in our lives. And the interesting thing is that eating Chinese food is among the list, which in another
2、way shows the popularity and charm of Chinese food at abroad. In the United States, there are nearly 10,000 Chinese restaurants, and 4,000 in the U.K, 2,000 each in France and the Netherlands. Most of them provide Cantonese cuisine and run pretty well.,Introduction,At home, there has been long dispu
3、te about how many cuisines we have in China. Some say eight, but some four. Despite the number, it is widely accepted that the four most well-known and most influential cuisines are Sichuan cuisine, Shandong cuisine, Jiangsu cuisine and Cantonese cuisine.,These styles are distinctive from one anothe
4、r due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. Along the development of Chinese food culture, the eating habits of Chinese people exposes a distinctive regional feature, as a saying goes, “the light flavor in the south, the salty flavor i
5、n the north, the sweet flavor in the east and the spicy flavor in the west”,南淡北咸东甜西辣,Fish flavored pork slices,Fried carp with sweet and sour sauce,Stewed meatballs with brown sauce,Roasted Suckling Pig,“We eat everything with wings except planes.”,“We eat everything with legs except tables.” -Canto
6、nese saying,Cantonese Cuisine,Cantonese cuisine includes almost all edible(适合食用的) food in addition to the staples of pork, beef and chicken, such as snakes, snails, insects, worms, chicken feet, duck tongues, and entrails. However, lamb and goat is rarely eaten, unlike in cuisines of Northern or Wes
7、tern China. As a trading post, Canton had access to a large range of imported food, which resulted in the huge variety of Cantonese dish we can enjoy today.,Cantonese cuisine comes from Guangdong Province in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both
8、 inside and outside China. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the four great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.,Unlike other Chinese
9、cuisines, the Cantonese usually serves soup before a meal. The soup is usually a clear broth prepared by simmering meat and other ingredients(原料), and cooked on mild fire for hours. Chinese herbal medicines(中草药) are sometimes added to the clay pot, to make the soup nutritious and healthy. Cantonese
10、normally only consume the liquid in the pot, the solids are usually thrown away unless they are expensive such as abalones(鲍鱼) or shark fins.,Sichuan Cuisine,贵州人不怕辣， 湖南人辣不怕， 四川人怕不辣。,Sichuan cuisine is a style of Chinese cuisine which originates in Sichuan Province of southwestern China. It is famous
11、 for its pungent and spicy flavor resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn (胡椒). Peanuts, sesame paste and ginger are also prominent ingredients in Sichuan cooking. There are many local variations of Sichuan cuisine within Sichuan
12、 Province and Chongqing Municipality. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.,Mapo Doufu/ Mapo Tofu,Mapo doufu, or Mapo tofu, is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd)
13、set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authe
14、ntic Sichuanese.,All chefs in China, professional or not, strive for harmony of sight, smell, taste and texture, so that each individual dish has its unique features highlighted. Once the meal is cooked, it is served all at once to the diners, who eat with chopsticks and drink soup with a wide spoon. The average dinner includes a principal food rice, noodles, bread or pancakes a meat dish, vegetable and soup. For formal meals and banquets, there are many successive courses which are served in a strict traditional order.,Thank You!,