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简介
这是一个关于传统的四大菜系ppt，主要介绍了鲁菜、川菜、粤菜、淮扬菜等内容。菜系，也称帮菜，是指在选料、切配、烹饪等技艺方面，经长期演变而自成体系，具有鲜明的地方风味特色，并为社会所公认的中国饮食的菜肴流派。中国饮食文化的菜系，是指在一定区域内，由于气候、地理、历史、物产及饮食风俗的不同，经过漫长历史演变而形成的一整套自成体系的烹饪技艺和风味，并被全国各地所承认的地方菜肴。中国人讲究并善于烹饪，早在春秋战国时期，中国饮食文化中南北菜肴风味就表现出差异。到唐宋时，南食、北食各自形成体系。发展到清代初期时，鲁菜、川菜、粤菜、淮扬菜，成为当时最有影响的地方菜，被称作四大菜系，欢迎点击下载传统的四大菜系ppt哦。
传统的四大菜系ppt是由红软PPT免费下载网推荐的一款城市旅游课件类型的PowerPoint.
Chinese Four Cuisines
Some facts…
SHANDONG CUISINE (LǓ CÀI)
Shandong Cuisine (Lu Cai)
One of the oldest cuisines in China， with a history of 2，500 years.
Originates from Confucius’ family banquet， then adopted by imperial kitchen.
Lu cai has great influence in north China and has become the representative of North China cuisines
Shandong Cuisine (Lu Cai)
Specializes in seafood like prawns， sea cucumber， flounder
Also emphasize on soup gravy
Traditional luxury royal banquet
Famous dishes
Dezhou grilled chicken
炙鸡（德州扒鸡）
Lotus flower and
shrimp
青辣椒镶虾
Scallion flavoured
sea cucumbers
葱烧海参
SICHUAN CUISINE (CHUĀN CÀI 川菜)
Sichuan Cuisine (Chuān Cài)
2000 years of history but gained popularity all over China after 1980’s
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.
Learn from other cuisines and cook in its own style.
Sichuan Cuisine (Chuān Cài)
Beef and fish are most popular
Now making more and more seafood due to the influence of Cantonese food
Most famous one is “hot and spicy crab”
Famous dishes
Chicken cubes with peanuts 宫保鸡丁
Fish-Flavored Shredded Pork 鱼香肉丝
Pockmarked bean curd 麻婆豆腐
CANTONESE CUISINE (YUÈ CÀI 粤菜)
Cantonese Cuisine (Yuè Cài 粤菜)
Long ago， Guangdong has been the farthest end of China and lack of all support from the rulers
Cantonese people ate what they could find locally. Wild animals， plants even insects.
18-19th century， immigrants spread over the world and set up many Cantonese restaurants. Nowadays， most Chinese restaurants overseas serve mainly Cantonese food.
Cantonese Cuisine (Yuè Cài 粤菜)
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.
Famous dishes
pork in sweet and sour sauce 咕佬肉
golden roasted suckling pig 烧乳猪
Fricassee three kinds of snakes and cat 三蛇龙虎凤大会
HUAIYANG CUISINE (HUÁIYÁNG CÀI淮扬菜)
Huaiyang Cuisine (Huáiyáng Cài淮扬菜)
1000 years ago， catering industry highly developed.
Geographically， between south and north， combining various cooking styles.
Strict selection of ingredients according to seasons.
Used to be expensive and luxury.
Huaiyang Cuisine (Huáiyáng Cài淮扬菜)
Sweet is the most prominent feature of Huaiyang Cuisine， nearly not spicy at all.
Cutting of the material is the key factor for a good dish
Pork， fresh water fish， and other aquatic creatures serve as the meat base to most dishes
Famous dishes
Santao Duck 三套鸭
squirrel-shaped mandarin fish
松鼠鳜鱼
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