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Chinese FoodChinese Food

Jing GAOJing GAOWeinu CHENWeinu CHEN

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We will introduce :We will introduce :

y 1. Chinese cuisine

y 2. Basic food name

y

3. Ordering your food in a restaurant

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CHINESE CUISINESCHINESE CUISINES

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Some factsSome factsEight Great Traditions ():Anhui, Cantonese, Fujian,

Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.

Cantonese, Sichuan, Shandong, and Huaiyang cuisine (combining

Anhui, Jiangsu, and Zhejiang) as the Four Great Traditions (

).

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SHANDONG CUISINESHANDONG CUISINE(L(L CCI)I)

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Shandong Cuisine (Lu Cai)Shandong Cuisine (Lu Cai)

y One of the oldest cuisines in China, with a

history of 2,500 years.

y Originates from Confucius family banquette,

then adopted by imperial kitchen.

y Lu cai has great influence in north China andhas become the representative of North China

cuisines

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SHANDONG

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Shandong Cuisine (Lu Cai)Shandong Cuisine (Lu Cai)

y Specializes in seafood like prawns, sea

cucumber, flounder

y Also emphasize on soup gravy

y Traditional luxury royal banquette

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SICHUAN CUISINESICHUAN CUISINE(CHU(CHUN CN CII))

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Sichuan Cuisine (ChuSichuan Cuisine (Chun Cn Ci)i)y 2000 years of history but

gained popularity all over

China after 1980s

y Characterized in hot andnumbing taste because using a

lot of peppercorns and spices.

y Now it is one of the fastestgrowing cuisines in the world.

y Learn from other cuisines and

cook in its own style.

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Sichuan Cuisine (ChuSichuan Cuisine (Chun Cn Ci)i)

y Beef and fish are most popular

y Now making more and more

seafood due to the influence of

Cantonese food

y Most famous one is hot and spicy

crab

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CANTONESE CUISINECANTONESE CUISINE(YU(YU CCII))

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GUANGDONG

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Cantonese Cuisine (YuCantonese Cuisine (Yu CCii))

y Long ago, Guangdong has been the

farthest end of China and lack of all

support from the rulers

y Cantonese people ate what they

could find locally. Wild animals,plants even insects.

y 18-19th century, immigrants spread

over the world and set up many

Cantonese restaurants. Nowadays,most Chinese restaurants overseas

serve mainly Cantonese food.

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Cantonese Cuisine (YuCantonese Cuisine (Yu CCii))y

Cantonese cuisine incorporatesalmost all edible meats, including

organ meats, chicken feet, duck and

duck tongues, snakes, and snails.

y Freshest and quality ingredients are

crucial. Spices should be used inmodest amounts to avoid

overwhelming the flavors of the

primary ingredients.

y Garlic, chives, ginger and corianderleaves are main spices.

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HUHUAAIYIYAANG CUISINENG CUISINE(HU(HUIYIYNG CNG CII))

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HuHuaaiyiyaang Cuisine (Hung Cuisine (Huiyiyng Cng Cii))

y Capital 1000 years ago, catering

industry highly developed.

y Geographically, between south

and north, combining various

cooking styles.

y Strict selection of ingredients

according to seasons.

y Used to be expensive and

luxury.

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HuHuaaiyiyaang Cuisine (Hung Cuisine (Huiyiyng Cng Cii))

y Sweet is the most prominentfeature ofHuaiyang Cuisine,

nearly not spicy at all.

y Cutting of the material is thekey factor for a good dish

y Pork, fresh water fish, and

other aquatic creatures serveas the meat base to most

dishes

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A beautiful legend about

YANGZHOU Fried Rice

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YANGZHOU Fried Rice Recipey Step1 Fry the eggs

y Step2 Add the garlic, green onion, ham and

vegetable

y Step3 Add the cooked rice

y Step4 Add the sauce and seasoning

(salt,sugar...ect.)

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BASIC FOOD NAMESB

ASIC FOOD NAMES

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VegetarianVegetariany Rice

y Noodle

y Soup

y Vegetable

y Tea

y Salt

y Sugar

y Water

y m fn

y min tio

y tng

y sh ci

y ch

y

yn

y tng

y shu

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NNon vegetarianon vegetarian

y Chicken

y Pork

y Beef

y Mutton/Lamb

y Fish

y Beer

y Red wine

y J

y Zh ru

y Nu ru

y Yng ru

y Y

y P ji

y Hng ji

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Thanks for your attentions

Welcome to CHINA!!!