中国之八大菜系 The Eight Famous Culinary Schools in China 制作成员: 候梦嘉(鲁) 刘俊妮(川) 蒋 玮(苏) 武 丹(粤) 常蓝月 (闽) 陆 智(湘) 王 栋(徽) 曹荟洁(浙)

Abstract 1,Theme 2,Origin 3,Categories 4,MainCharacteristics; SpecialPoints/Highlights; Famous Dishes/Snacks 5,Conclusion

Theme A brief introduction to eight famous culinary schools in China

origin Differences: climates georgraphy regional history productions eating customs

categories Shandong cuisine(鲁) Sichuan cuisine(川) Jiangsu cuisine(苏) Guangzhou cuisine(粤) Fujian cuisine(闽) Hunan cuisine(湘) Huizhou cuisine(徽) Zhejiang cuisine(浙)

Lu cuisine(鲁) 候梦嘉

main characteristics 1)various materials 2)a pure,strong & mellow tastes; chefs are good at using onions & seasonings 3)excellent seafood dishes & delicious soup 4)chefs excel at preparing clear,smell,crisp,tender &delicious dishes by frying,stirring & steaming

锅烧肘子

蟹黄鱼翅

清蒸加吉鱼

芙蓉干贝

Chuan cuisine（川） 刘俊妮

main characteristics: many ingredients various shapes & tastes,famous for spicy food numerous cooking techniques(stir-frying,frying,braising炖)

宫保鸡丁

麻婆豆腐

毛血旺

回锅肉

Su cuisine(苏) 蒋 玮

main characteristics: 1)distinguished for exquiste ingredients,freshness & aliveness 2)high cutting techniques 3)good command of duration & degree of heating and cooking 4)original taste ,one particular taste for one dish(一菜一味) all dishes are light,mellow &refreshing 5)great attention to soup(strong but not greasy,delicious)

金陵盐水鸭

三虾豆腐

清炖狮子头

文思豆腐

Yue cuisine(粤) 武 丹

main characteristics: 1)Offering food of all tastes,shape & odors 2)Good at changing & serving light food in summer&autumn; strong & mellow food in winter&spring 3)100 kinds of snacks having 100 tastes & 100 shapes

白切贵妃鸡

百花鱼肚

什锦冬瓜环

东江盐焗鸡

Min cuisine(闽) 常蓝月

main characteristics: Skillful use of kitchen knife Peculiar about soup (full of changes) Wide variety of seasonings Dishes are meticulously(注意细节地) prepared, refined and graceful Clear, refreshing, light tastes, slightly sweet and sour

佛跳墙

七星鱼丸

荔枝肉

扳指干贝

Xiang cuisine(湘) 陆 智

Origin & history& main characteristics: Originated in the Western Han Dynasty and became popular in Tang Dynasty Hot and sour flavor, fresh aroma(芳香), greasiness, deep color, spicy, sweet

东安子鸡

腊味合蒸

岳阳姜辣蛇

金鱼戏莲

Hui cuisine（徽） 王 栋

Origin&main characteristics: Originated in the Tang&Song Dynasty, heyday in Ming&Qing Dynasty, developed afterwards Unique techniques(重油，重色，重火工) Great attention to nutritious food Some are full of local flavor

火腿炖甲鱼

红烧果子狸

徽州圆子

黄山炖鸽

Zhe cuisine(浙) 曹荟洁

main characteristics: Land of fish and rice(鱼米之乡) Not greasy, wins its reputation for freshness(鲜),tenderness（嫩）,softness （软）and smoothness （滑）and its dishes with mellow fragrance（醇香）

Three typical flavors: Hangzhou :elaborate preparation varying techniques of cooking (sauteing煎，stewing炖，crisp脆软) Ningbo: a bit salty but delicious,particular in retaining the original freshness,tenderness and softness(steam蒸，roast烤，braised炖 seafood) Shaoxing: fresh seafood and poultry(家禽)（special rural flavor江南水乡风味），sweet ,soft and glutinous in taste(香酥绵糯)，thick in gravy and strongly seasoned(汁浓味重)

东坡肉

龙井虾仁

叫花童子鸡

西湖醋鱼

百年老店——楼外楼

人间美食颂——蒋玮 龙肝凤胆麒麟羹，珍珠翡翠白玉汤。 尽惹垂涎三千尺，仙家极品人间藏。 酸甜苦辣遍尝尽，人生真味细把赏。 当年悟能悔成佛，逍遥终日肥食肠。

Thank you~~

thank you!