Chinese Food Culture,中国菜,Introduction Eight cuisines Conclusion,Geographical distribution 分布 Delicacy 饮食特色 Fairytale 历史典故 Notable dishes 名菜,Man sees food as the first priority,民以食为天,eat no rice but is of the finest quality, nor meat but is finely minced -Confucius,食不厌精，烩不厌细孔子,Main Characteristics ：,Different foods in different seasons 四季有别 Pay attention to aesthetic feeling 讲究美感 Pay attention to interest 注重情趣 Combination of food and medicine 食医结合 A variety of flavor 风味多样,Foods in different seasons 四季有别,Summer : cold and dressed with sauce 凉拌,Winter：stewed dishes 炖煮菜,色 color 香- flavor 味 taste 形 shape 意 meaning,aesthetic feeling 美感,aesthetic feeling 美感,The interest of Chinese food culture 注重情趣,Color，smell and taste Name The way to taste 品味方式 The rhythm of the meal 进餐节奏 Entertainment in the meal 娱乐穿插,The interest can be reflected in :,The interest of Chinese food culture 注重情趣,Dongpo pork,东坡肉,Stewed pork ball in brown sauce,红烧狮子头,Combination of food and medicine 食医结合,Medicine and food have the same origin.医食同源.,Herbal cuisine 药膳,选材 ingredients 刀工 cutting technique 火候 heat control 调味 flavor,A variety of flavor 风味多样,Rice in south and flour in north 南米北面,vast territory and abundant 地大物博,A variety of flavor 风味多样,Hui Cuisine 徽菜 Cantonese Cuisine 粤菜 Min Cuisine 闽菜 Xiang Cuisine 湘菜 Su Cuisine 苏菜 Lu Cuisine 鲁菜 Chuan Cuisine 川菜 Zhe Cuisine 浙菜,The Top Eight Cuisine 八大菜系,A variety of flavor 风味多样,Hui Cuisine 徽菜,Distribution: Anhui province,Delicacy :,Good at steaming and stewing Use local ingredients Good use of heat control Cook natural dishes,火腿炖甲鱼 黄山炖鸽 问政山笋 臭鳜鱼,Hui Cuisine 徽菜,Notable dishes,Hui Cuisine 徽菜,Notable dish,Stewed civet cats 红烧果子狸,Tastes: salty sweet,Fairytale ： 雪天牛尾狸，沙地马蹄鳖梅圣俞,Buddha Jumps Over the Wall,Anhui Cuisine,Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain,Features:,Focus on the temperate of cooking Good at braising and stewing.,Turtle soup with ham,Min cuisine 闽菜,Min cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province.,light but flavorful(清鲜) Soft and tender(软嫩) Umami(鲜味) Retaining the original flavor of the main ingredients instead of masking them.,Min cuisine 闽菜,Delicacy :,Notable dish,Min cuisine 闽菜,佛跳墙 鸡汤氽海蚌 淡糟香螺片 荔枝肉 醉糟鸡,One of the most famous dishes in Fujian cuisine is “Buddha Jumps Over the Wall”, a complex dish making use of many ingredients, including sharks fin(鱼翅), sea cucumber(海参), abalone(鲍鱼), and Shaoxing wine. Contains over 30 ingredients.,Min cuisine 闽菜,Buddha Jumps Over the Wall,Fujian Cuisine,Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, .,Features:,Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their “pickled taste“(卤味),Fo Tiao Qiang,Boiled whole chicken 清炖全鸡,Shandong cuisine ：is one of the Eight Culinary Traditions of Chinese cuisine and is also ranked among the Four Great Traditions.It is derived from the native cooking styles of Shandong, a northern coastal province of China.,Origin：Spring and Autumn Period(770-221BC) Range：Qi and Lu.（齐国、鲁国） Famous person：Yi Ya （齐桓公的宠臣易牙） Confucius （孔子） Classify：Eastern Shandong and Jinan dishes.（胶东菜系、济南菜系）,Foundational （基 础）school in Chinese cuisine. Majority（多数）of the culinary （厨房）styles in China. Beijing, Tianjin and the northeastern regions. Northern Chinese households meals,Influence：,Cuisine feature Ingredients： Maize(玉米) PeanutsGrains（谷物） Staple vegetables Vinegar（醋） Taste characteristics Salty, Fresh, Original Stir fried, Fire power Soup, Seafood Plentiful and substantial,咸鲜为主，突出本味 以“爆”见长，注重火功 精于制汤，注重用汤 烹制海鲜，独到之处 丰满实惠、风格大气,Braised Intestines in Brown Sauce （九转大肠）,Zha Jinchan （deep fried golden cicada）,Sweat and sour carp： is one of the classic Han dishes in Shandong Province, belongs to the lu cuisine. Sweat and sour carp has golden color, crisp outside and tender inside, sweet and acid. 糖醋鲤鱼是山东省经典的汉族名菜之一，属于鲁菜系。糖醋鲤鱼色泽金黄，外焦里嫩，香甜酸醇。,济南府志上早有“黄河之鲤，南阳之蟹，且入食谱”的记载,Nutrition： Carp: High protein digestion and absorption rate of 96% Essential minerals, vitamin A and vitamin D Fat more than unsaturated fatty acids, Reduce cholesterol（胆固醇） Prevent arteriosclerosis,（动脉硬化），Coronary（冠状动脉） ，Heart disease,One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisines,鲁菜Shandong Cuisine(山东菜系),Features :,Fresh, tasty, but not greasy Including many well-known seafood dishes When meat of seafood is cooked, only small amounts of cooking oil and mild spices are used so that the natural flavor of the food is preserved.,Dezhou Braised Chicken德州扒鸡,Four-Joy Meatballs”四喜丸子