Hunan Cuisine 湘菜 ppt

Major：FoodengineeringName:李静（Nancy）广东GuangdongChinesecuisineisanyofseveralstylesoriginatingfromregionsofChina,someofwhichhavebecomeincreasinglypopularinotherpartsoftheworld–fromAsiatotheAmericas,Australia,WesternEuropeandSouthernAfrica.ThehistoryofChinesecuisinestretchesbackformanycenturiesandproducedbothchangefromperiodtoperiodandvarietyinwhatcouldbecalledtraditionalChinesefood,leadingChinesetopridethemselvesoneatingawiderangeoffoods.Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.ShandongCuisineSichuanCuisineGuangdongCuisineFujianCuisineJiangsuCuisineZhejiangCuisineAnhuiCuisineThehistoryofthecookingskillsemployedintheHunancuisinedatesbackmanycenturies.Duringthecourseofitshistory,Hunancuisineassimilatedavarietyoflocalforms,eventuallyevolvingintoitsownstyle.Itnowcontainsmorethan4,000dishes,suchasfriedchickenwithSichuanspicysauce(麻辣鸡丁)andsmokedporkwithdriedlonggreenbeans（干豆角蒸腊肉).sometimescalledXiangcuisine.consistsoflocalCuisinesofXiangjiangRiver,DongtingLakeandWesternHunan.Itcharacterizesitselfbythickandpungentflavor,fresharomaanddeepcolor.Chili,pepperandshallotareusuallynecessariesinthisdivision.menuchangeswiththeseasons.Commoncookingtechniques:stewing,frying,pot-roasting,braising,andsmoking.StyleOriginatingregionsXiangRiverChangshaXiangtanHengyangDongtingLakeYueyangChangdeWesternHunanZhangjiajieJishouHuaihuaXiangjinagriverDongtinglakeWesternHunan•amealwillusuallystartwithcolddishesoraplatterholdingaselectionofcoldmeatswithchiliesforopeningtheporesandkeepingcoolinthesummer.summer•apopularchoiceisthehotpot,thoughttoheatthebloodinthecoldmonths.Aspecialhotpotcalled(鸳鸯火锅yuānyānghǔogūo)lover'shotpotisnotableforsplittingthepotintoaspicysideandamildersidewinterHunanSichuanHotflavordryhot(干辣)orpurelyhothotandnumbing(málà)chiliesFreshordriedoftendriedingredientsfreshingredients.tendstobeoilier.driedorpreservedingredientsandcondiments.frequentlyemploySichuanpeppercorns.UsageofsmokedandcuredgoodsmuchmorefrequentlyLittlecomparisonEnglishSimplifiedChineseBeerduck啤酒鸭Changsha-stylericevermicelli长沙米粉Changsha-stylestinkytofu长沙臭豆腐Changde-stylestewedbeefwithricevermicelli常德（津市）牛肉米粉CuredHamwithCowpeas湘菜Dong'anchicken东安子鸡Dry-wokchicken干锅鸡Home-stylebeancurd家常豆腐Lotusseedsinrocksugarsyrup冰糖湘莲Mao'sbraisedpork毛氏红烧肉Numbing-and-hotchicken麻辣子鸡Smokyflavourssteamedtogether腊味合蒸Duckwithricecakesupplementedduckblood血粑鸭Steamedfishheadsinchilisauce剁椒蒸鱼头Stir-friedduckblood炒血鸭Stir-friedmeatwithdouchiandchillipeppers豆豉辣椒炒肉Pearlymeatballs珍珠肉丸Pumpkincake南瓜饼ShreddedPorkwithVegetables农家小炒肉somedishes(EnglishnameandSimplifiedChinesename)Changsha-stylestinkytofu长沙臭豆腐Changsha-stylericevermicelli长沙米粉Changde-stylestewedbeefwithricevermicelli常德（津市）牛肉米粉Beerduck啤酒鸭Lotusseedsinrocksugarsyrup冰糖湘莲Stir-friedduckblood炒血鸭duckwithricecakesupplementedduckblood血粑鸭Dong'anchicken东安子鸡麻辣子鸡Numbing-and-hotchickenMao'sbraisedpork毛氏红烧肉Smokyflavourssteamedtogether腊味合蒸Steamedfishheadsinchilisauce剁椒蒸鱼头Shreddedporkwithvegetables农家小炒肉HerearesomerecipesofseveralrepresentativeHunancuisinedishes.SteamedfishheadsinchilisauceShreddedporkwithvegetablesIngredients1.2.2poundsoffishhead;2.3ouncesofHunanchoppedredpepper;3.1teaspoonofmonosodium;4.0.4ouncesofspiceoil;5.0.4ouncesofginger;6.0.3ouncesofscallion;Directions1.Cleanupthefishhead,cutoffthegillsandscale.Cutinhalfvertically.2.Coatingthefishheadwithsaltandmonosodium,saltthefishheadforfiveminutes.3.ThensmeartheHunanchoppedredpepperontheentirefishhead.4.Placetwoorthreegingerslicesandshreddedscallionontheplate,putthefishheadonthem,thenplacesomeshreddedgingerontothefishhead.5.Steamthefishheadforfifteenminutes.Whendone,putshreddedscalliononthefishhead,pourthehotoilontoitthensteamitforanotherfiveminutes.headCuthalfsaltingPlacegingerandscallionsmearchoppedredpeppersteamPutshreddedscallionpourthehotoilPrepareforsaltingIngredients1.15ouncesofstreakypork(porkbelly.)2.3greenbellpepper;3.3redbellpepper;4.1/2teaspoonofshreddedscallion;5.1/2teaspoonofshreddedginger;6.3teaspoonoflightsoysauce;7.1teaspoonofpotatostarch;8.4teaspoonofoil;9.1/6teaspoonofwhitepepperpowder;10.1/2teaspoonofblackbeansauce;11.1teaspoonofblackvinegar.Directions1.Slicetheporkbelly,add2teaspoonoflightsoysauce,1teaspoonofpotatostarch.1/2teaspoonofoiland1/6teaspoonofwhitepepperpowder.Mixthemwithhandandsaltfor15minutes.2.Cutthegreenpepperintoshreds,add1teaspoonofblackvinegar,saltfor5minutes,thenwashwithwater.3.Heatup1teaspoonofoil,addshreddedgingerandscallion.Puttheporkbellyslicesintotheoilandstir-frythemforoneminute.Dishup.4.Addanother1teaspoonofoil,addshreddedscallion.Stir-frythesquaredredpepperfor30seconds.Put1teaspoonoflightsoysauceaswellas1/2teaspoonofblackbeansauceandstir-fryfor1minute.5.Addtheporkbellyslices,sti