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中国饮食中国饮食
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中国 食文化饮
四大菜系
主食和小吃
茶文化
酒文化
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川菜 chuān cài 究 味,特点是清 醇 并重,以麻讲 调 鲜 浓辣 。此外 有 香、 油、怪味等 味。见长 还 鱼 红 调
椒剁 鱼头
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豆花
灯影牛肉
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麻辣黄鳝
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四川香辣蟹
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香肉鱼 丝
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一品豆腐汤
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菜鲁 lǔ cài 取材广泛, 料精 , 究 惠,烹选 细 讲 丰满实 调
方法全面,精于制 ,善以葱 味。汤 调
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葱烧鲍鱼
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翅
鱼
菜精于 海味,善做海鲁,珍 佳品,肴多海鲜 馔
味,且少用佐料提味 。
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花雕鸡
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四 喜 丸 子
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什
冬锦
瓜
帽
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一 帆 风 顺
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淮 菜的原料以水 主扬 产为,注重 活。刀工精 ,鲜 细尤以瓜雕著称。
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淮
菜
的
烹
阳技
法
究
调
讲
炖
、
、
、
焖
烤
糖
、
等
,
煨
口
味
平
和
,
清
而
略
鲜
带
甜
味。
清 子炖狮 头
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清
蒸
鲫鱼
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煮干 鸡 汤 丝
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拆 大烩 鱼头
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粤菜 粤菜 yǜe càiyǜe cài 的最大特点就是的最大特点就是“ ”。在原料上广采博收,而且奇杂“ ”。在原料上广采博收,而且奇杂特, 、 、蛇、虫等皆可入菜,鸟 兽特, 、 、蛇、虫等皆可入菜,鸟 兽追求生猛追求生猛。。
菊
花
虎龙
蛇
羹
凤
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粤 菜
烹 技法以 、 、 、调 烧 炆 煲、 、 炸、 炒等煀 焗 软 软 见
长 味 注意用当地作料,调 时
突出清、爽、淡、香、酥的地方口味,并且十分注意季
口味的 化,夏秋清淡节 变、冬春 郁浓 。
烧
鹅
东江盐焗鸡
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香
芋
扣
肉
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粽 子
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月 饼
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姜汁汤圆
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馄饨
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包
子
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煎饼
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馒头
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米饭
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筷子
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中
国
茶
趣
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茶 生饮 养
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相
得
益
彰
花
引
茶
香
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水色清冽,香气
清幽,滋味 爽鲜
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不寒不 ,热温 中热适
,
、 喉、生润肤 润津、清除体内积
热
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具茶
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茶 艺
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安酒会长
醉
八仙
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国 酒 茅 台
酱香突出,幽雅细腻
酒体醇厚,回味悠长
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四
川
五 粮 液
香气悠久,味醇厚,入口甘美,入喉净爽,各味谐调,恰到好处
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酒红
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啤酒
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制作者:朱珍珍、 洁苏 指 教 : 、方雪导 师 马晓乐
山 大学国 教育学院东 际