舌尖上的中国

1、“ABiteofChina(舌尖上的中国)”isadocumentaryonChinesedeliciousfoodwhichhasbeenbroadcastedbyChinesecentraltelevision.•Recently,adocumentarythatrecordtheChinesecuisines-“abiteofChinaisveryhot.•Chinesecookingskills,theformationofextensiveandprofoundChinesefoodculture.FromtheHistory,China'sfoodculturestretchingmorethan170millionyears,isdividedintorawfood,cookedfood,naturalcooking,scienceandcookingfourstagesofdevelopment,introductionofmorethan60,000kindsoftraditionaldishespoint,morethan20,000kindsofindustri。

2、alfood,accesstoCookingkingdomintheworld.•ABiteofChinaisaChineserecordchannellaunchedthefirsthigh-endfoodseriesdocumentary,andisthefirstuseofHDequipmenttoshootthelargefooddocumentary.Inthedomesticshooting60sites,coveringHongKong,Chinaeachregion,itdisplayedinallaspectsofthebroadandprofoundChinesefoodculture.Showingtotheaudience,especiallyoverseasaudienceofChinesedietchange,thedifferinthousandsofwaysofdietanduniquetaste,aesthetic,andrisetothesurvivalofthewisdomofdimensionsofOrientallifevalues,letth。

3、eaudiencefromthedietculturesideunderstandingoftraditionandchangeinchina.•Breadisthestaffoflifeistherealizationofthegoalofsurvivalfortheprimarymeansof.•Chinahasahistoryof5000yearsofancientcivilization.Itsfoodcultureandtheartofcookingisapartofthehistoryofcivilization,isthecrystallizationofChineseculture.Chinahasavastterritory,avariedclimate,tropical,subtropical,temperate,subarctichavingbothatthesametime;anddiversetopography,riversandlakes,mountainsandplains,haveanabundantsupply,suchasChinesefoodan。

4、dcookingwithdifferenttypes,differentqualitytabledelicaciesfromlandandsea,fisheggs,fruitsandvegetables,richinginanimalandplantrawmaterials,condiments.•Forthousandsofyears,Chineseaccumulatedsuperbcookingskills,onlycookingoperationmethodisnearly100species,therebyformingtheeverykindof,differinthousandsofways,differentflavoroftheminingsystemandgoods.•Accordingtoincompletestatistics,therearenowapproximatelytenthousandkindsofdishes.ThefamousQingPalaceBanquetdishesManhanquanxi,onlythisonetablehasmoretha。

5、n120kindsofdishes.InthisamongthemastherepresentativeoftheChinesefoodculture,showinggorgeous,styleofChinaandimperialmentality,showingChinesetraditionalculturetheuniversalcharacteristics.•Chinahasavastterritory,istheworld'sattentiontoeatnational.Afterthousandsofyearsofdevelopment.Formedthebroadandprofoundfoodculture.Long-termsince,becauseeachdistrictmadeofdifferentrawmaterials,differentingredients,usingdifferentcookingmethods,andformedtheirownuniqueflavoranddifferentcuisines.Amongthem,morefamouscu。

6、isinereferstoChuan,Yue,Su,Xiang,Min,Hui,Zhe,Lu.麻婆豆腐宫保鸡丁川菜：SichuanCuisine•(川菜)ThiscombinesthecuisinesfromChengduandChongqing.FromasearlyastheQingDynasty(1644-1911),bookshadsystematicallyrecordedatotalof38cookingmethodsliketostir-fry,bake,pickle,stew,andbittern,etc.•MostofSichuanfoodsareveryspicyandhot.•Learnfromothercuisinesandcookinitsownstyle.•Beefandfisharemostpopular.NowmakingmoreandmoreseafoodduetotheinfluenceofCantonesefood粤菜红烧乳鸽广州文昌鸡GuangdongCuisine•GuangdongCuisine(粤菜)takesfineandrareingr。

7、edientsandiscookedwithpolishedskillsandinadaintystyle.Itemphasizesaflavorwhichisclearbutnotlight,tenderbutnotcrude.Insummerandautumnitpursuesclarityandinwinterandspring,alittlemoresubstance.Manycookingmethodsareused,steamingandstir-fryingbeingthemostfavoredduetotheirconvenienceandrapidity,andtheirabilitytobringouttheflavorofthefreshestingredients.•Generallyspeaking,cantonesecuisineisabitlightandhavevariousmaterials.•Cantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.cantone。

8、secuisine(粤菜)徽州毛豆腐徽菜黄山炖鸽三色蒸蛋HuizhouCuisine•(徽菜)ItismainlycomposedoflocalflavorsofHuizhouandotherareasalongtheYangtzeRiverandtheHuaiRiver.AmongthedishesontheAhhuicuisinemenu,youwillfindlessfriedorquick-frieddishesthanthosethatarebraised.Peoplehereareinclinedtoaddhamasseasoningandsugarcandytoenrichthefreshnessandarequiteaccomplishedintheartofcooking.清炖粉蒸狮子头苏菜：阳澄湖大闸蟹松鼠鳜鱼JiangsuCuisine•JiangsuCuisine(苏菜or江苏菜)developedfromthelocalrecipesofYangzhou,SuzhouandNanjing.Itsmaincookingtechniquesarebraisinga。

9、ndstewing,therebyenhancingtheoriginalflavorandsauce.Theelegantcolor,novelsculpts,withsaltandsweettastewillsootheyourstomach.TheJiangsucuisinehasseveralbranches,includingShanghaicuisine,Nanjingcuisineisknownforitsduckrecipes,Suxicuisinewithfloweryhue,etc.腊味合蒸湘菜水煮鱼剁椒鱼头HunanCuisine•Hunancuisine(湘菜)consistsofthreestyles:XiangRiverstylewhichisrepresentedbydishesofChangsha,Xiangtan,andHengyang,DongtingLakestylewhichisrepresentedbydishesofYueyangandChangde,andwesternHunanstylewhichisrepresentedbydishes。

10、ofZhangjiajie,Jishou,andHuaihua.Itlaysastressontheuseofoil,densecolor,andtechniquesthatproducecrispness,softnessandtendernessaswellasthesavoryflavorsandspices.醉排骨闽菜：荔枝肉佛跳墙FujianCuisine•Fujiancuisine(闽菜)hasfourdistinctivefeatures--finecuttingtechniques,alternativesoups,uniqueseasonings,andexquisitecooking.Thankstotheabundantresourcesofmarineproducts,thesoupofthiscuisinegenrehasitsfreshnessandkeepsitsownsavorwithease.Theseasoningsaddsweetandsourflavorstothedishes.Toaddtoitsappealthefoodisservedinor。