中国传统饮食文化

ChineseFoodCulture组长：吴键铭组员：张艳赖美薇孔舒婷杨梦羽何亚婷ChineseFoodCultureChinesecuisineisofalonghistoryandprofoundinitsvariety.Chinesepeopleoftensay,Manseesfoodasthefirstpriority.Foodisthemostessentialpartoflifeforhumanbeings.Chinaisrichinhercuisinevarieties.themostpominentandinfluentialschoolsofculinaryartarethefollowingones:LuCuisine（ShangdongProvince）,ChuanCuisine(SichuanProvince),YueCuisine(GuangdongProvince),,MinCuisine(FujianProvince),SuCuisine(JiangsuProvince),ZheCuisine(ZhejiangProvince),XiangCuisine(HunanProvince)andHuiCuisine(AnhuiProvince).TheyarereferredtoasTheTopEightCuisines.Alltheeightcuisinesarefullyintertwinedwithlocaldelicacies,uniquetraditionsandfairytales.SichuancuisineSichuancuisineasoneofthefourbigcuisinesofChinatraditionalhan,oneoftheeightregionalcuisinesinChina,basedonextensive,seasoningchangeable,dishes,freshandpuretastepurethickpayequalattentionto,itsuseisfamousforitsspicyflavor,andwithitsuniquecookingmethodsandfull-bodiedlocalflavor,combiningthecharacteristicsofsoutheastnorthwestparties,adoptmanylong,goodabsorption,goodatinnovation,renownedChineseandforeign.HistorySichuaniscolloquiallyknownasthe“heavenlycountry”duetoitsabundanceoffoodandnaturalresources.OneancientChineseaccountdeclaredthatthepeopleofSichuanupholdgoodflavor,andtheyarefondofhotandspicytaste.Sichuancuisineiscomposedofsevenbasicflavours:sour,pungent,hot,sweet,bitter,aromatic,andsalty.Sichuancuisineoftencontainsfoodpreservedthroughpicklingsalting,anddryingandisgenerallyspicyowingtoheavyapplicationofchilioil.CommonpreparationtechniquesinSzechuancuisineincludestirfrying,steamingandbraising,butacompletelistwouldincludemorethan20distincttechniques.SichuanhotpotWater-cookeddishesNotabledishesTwice-cookedporkMapotofuYuxiangrousiSpicydeep-friedchickenKungPaochickenDandannoodlesTea-smokedduckFuqifeipianZhejiangCuisineZhejiangcuisine,alsocalledZheCaiforshort,isoneoftheeightfamousculinaryschoolsinChina.ComprisingthespecialtiesofHangzhou,NingboandShaoxinginZhejiangProvinceregardedaslandoffishandrice,Zhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.Hangzhoucuisineisthemostfamousoneamongthethree.TheoriginofZhejiangcuisineZhejiangcuiisinecanbetracedbacktothespringandautumperiod.Inordertozionist.Goujian,zhekingofYuecounterysteppeduparms,andgardenedlargechickenfarminShaoxingKuaijishan.Thechickenareusedforawar.SothemostancientZhejiangfooddishisShaoxingcuisine“qingyuetangji”.东坡肉糖醋排骨桂花糯米藕DongpoPorkSweetandsourporkOsmanthusstickyricelotusroot叫花鸡BeggarschickenGamesWhenitcomestotheHunancuision.Whatweallhaveinmindmustbeoneadjectivewordpungent.AsoneofChina’smostfamouseightcuisines.Hunancuisinehasalonghistoryofmorethan2000years.Hunancuisinehasassimilatedavarietyoflocalforms,eventuallyevolvingintoitsownstyle.Itcontains4000dishnow,amongwhichover300dishesareverynotable,suchasDong’anchicken(东安子鸡)andsmokedporkwithdriedlonggreenbeans(干豆角蒸腊肉)Thecuisinegivesprioritytoabundance,fatness,smoothnessandmoistness,mostlytakechiliasthemaincoure.ItnotonlyhasthesaltinessoftheSouth,butalsothehotnessandsournessoflocalcharacteristics.Character米粉肉啤酒小龙虾剁椒鱼Steamedporkwithrice长沙臭豆腐StinkytofuSteamedfishwithdicedhotredpepperBeercrawfishGamesAnhuiCuisine/HuizhouCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain.清炖马蹄鳖：StewedTurtle李鸿章杂烩LiHongzhangAssortedDish蜜汁红芋RedTatoinHoney符离集烧鸡FulijiBraisedChickenYunnanCuisineYunnanCuisineisacombinationofHanChineseandChineseminoritycuisines.YunnanfoodisquitespicyanditissimilartotheSichuancuisine.ItisvariousbecauseYunnanisamulti-nationalregion.沾益辣子鸡ZhanyiPepperyChicken过桥米线YunnanRiceNoodles大理夹沙乳扇DaliDairyFan辣炒野生菌WildMushroomwithChilifried三七汽锅鸡Pseudo-ginsengSteamPotChicken菠萝饭PineappleRiceTastyfoodisendless，andIcannotshowyouallofthem.Ifyoulike,youcanfindthemandpigout.FujianCuisine闽菜闽闽闽闽闽闽闽闽闽闽闽闽ThehistorybackgroundFujiancuisinecomprisesthreebranches--Fuzhou,SouthFujianandWestFujian.Thereareslightdifferencesamongthem.Fuzhoudishes,quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour;SouthFujiandishes,popularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,custard,andorangejuiceasflavorings;WestFujiandishesaresaltyandhot,prevailinginHakkaregionwithstronglocalflavor.CharacteristicsFineslicingtechniques.Varioussoupandbroth.Exquisiteculinaryart.Ingredientsofseafoodandmountaindelicacies.Buddha-jumping-over-the-wall(佛跳墙)chickenpickledinfermentedricewinesauce(醉糟鸡)Sourandspicysquid(酸辣烂鱿鱼)鲁菜ShandongCuisineThehistorybackgroundShandongcuisine,alsoknownasLuCaiforshort,boastsalonghistoryandfar-reachingimpact.ShandongcuisinecanbetracedbacktotheSpringandAutumnPeriod(770-221BC).ItwasquicklydevelopedintheSouthandNorthDynasty(960-1279),andwasrecognizedasanimportantstyleofcookingintheQingDynasty(1644-1911).ShangdongcuisineisrepresentativeofnorthernChina'scookinganditstechniquehasbeenwidelyabsorbedinnorthe