ChineseCuisinechinese food cultureFamous for its abundance and exquisite, Chinese food culture has occupied an important part in the nations tradition cultures. China is of long history with a vast territory. Due to the diversity of the climate, products and customs, there are widely different food styles and taste in local regions. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes.Chinese cuisine业务业务流程流程 Chinese culinary arts are famous all over the world. Chinese dishes appeal to the senses through sight, smell, taste, texture. Chinese cuisine includes a variety of different flavors due to Chinas vast geography and diverse nationalities. Local dishes with their own distinctiveness can be roughly divided into several regional cuisines.Guess who I am ?北京烤鸭 roast Beijing duck 辣子鸡丁 saute diced chicken with hot peppers 宫爆鸡丁 saute diced chicken with peanuts 红烧鲤鱼 braised common carp 茄汁虾仁 saute fish slices with bamboo shoots 涮羊肉 instant boiled sliced mutton 糖醋里脊 pork fillets with sweet&sour sauce China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎 Chinese food can be roughly divided into four regional cuisines ：中国饮食可以大致分为四大地方菜系 ：Shandong Cuisine鲁菜鲁菜 Sichuan Cuisine川菜川菜Cantonese Cuisine粤菜粤菜Jiangsu Cuisine淮扬菜淮扬菜A Bite of China Shandong CuisineShandong cuisine also named Lu Cai.An important part of four major cuisines of China. It be famous for the representative of north China cuisine;It also is the representative of the culinary culture along the Yellow River .IntroductionDevelopmentShandong cuisine originated in the QI and Lu areas in Spring - Autumn and Warring States PeriodFormed in the Qin and Han dynasties. After the Song dynasty, Shandong cuisine has become the representative of North China cuisine Characteristic Its flavors biased towards salty, good use clear soup;Features: fresh, tender, fragrant, crisp.Raw materials: elect livestock and poultry, marine products, vegetables, biased towards in sauce, onion, garlic as seasonings. The explosion and gilled known for, focusing on the fire power .Jinanstyle dishes济南风味菜ShangdongCaiConfucian dishes孔府菜Shangdong style dishes胶东风味菜Other areas flavor dishes其他地区风味菜Jinan Style Dishes Known for: soupbe good at: explosion（爆）（爆）,fry（炸）（炸）,roast （烤（烤)Features:clear,fresh,crisp(脆）脆）,tenderRepresentatives:Broth Assorted(清汤什锦清汤什锦)，Naitang Typha(奶汤蒲菜奶汤蒲菜) Sweet and Sour Carp(糖醋糖醋鲤鱼鲤鱼)Jiaodong Style Dishes Known for:Fushan dishes in Yantaibe good at: seafoodFeatures:keep ingredient flavor and focus on the colorRepresentatives:Quick-fired Huangcai（溜黄菜）、（溜黄菜）、Soft-Fried meatballs with sugar(雪花肉丸子雪花肉丸子)，Soft-Fried Pork Filet （软炸里脊）（软炸里脊）Confucius Style Dishes Known for: Guanfu style disesbe good at: cooking techniquesFeatures:eat no rice but is of the finest quality, nor meat but is finely minced (食不厌精，脍不厌细食不厌精，脍不厌细-孔子孔子)Representatives:“Yiping” Bean Curd (一品豆腐一品豆腐)、Go to Court with Child （带子上朝）（带子上朝）Boiled Ginkgo （诗礼银杏）（诗礼银杏）德州扒鸡 Dezhou Braised Chicken 一品寿桃 Yipin Birthday Peach 糖醋鲤鱼Sweet and Sour Carp凤尾金鱼 Stewed Yellow Fish in Shape of Chicken Trail 什锦拼盘 Assorted Dish 栗子白菜 Boiled Chestnut and Cabbage Slices 九转大肠 Twisted Large Intestine Sichuan cuisine川川 菜菜HistoryCharacteristicCooking MethodRepresentative dishesHistory Sichuan is colloquially known as the heavenly country due to its abundance of food and natural resources. One ancient Chinese account declared that the people of Sichuan uphold good flavor, and they are fond of hot and spicy taste. Most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Sichuan cuisine has changed little over the years, and milder versions of Sichuan dishes remain a staple of American Chinese cuisine.Characteristic The Characteristic of Sichuan food is very obvious：outstanding hot,sweet, oil, Delicious, heavy flavor, use “three pepper” chili，flower pepper ,pepper and fresh ginger. While fry, boil, simmer are all used in cooking methods.Cooking Method Sichuan cuisine pays attention to cookingtips, fine craftsmanship, stringent operatingrequirements. There are four characteristics of Sichuan cooking.choose materials carefullya fine knifea reasonable match well-cooked Representative dishes 宫保鸡丁宫保鸡丁Gong Bao Chicken 麻婆豆腐麻婆豆腐 Ma Po Bean Curd盐水鸭盐水鸭Salted duck 锅巴肉片 Guoba meat夫妻肺片 Pork Lungs in Chili Sauce回锅肉 Twice-cooked porkSmoked Duck樟茶鸭子樟茶鸭子Huai-Yang cuisineHuai-Yang cuisine Introduction The history of Huai-Yang cuisine The characteristic of Huai-Yang dishes Famous dishesFrom StanBrief introductionOne of four major Chinese cuisine. This cuisine includes dishes from Huaian, Yangzhou, Suzhou, and Shanghai.Perfect combination of color, aroma, taste and appearance.Focus on the selection of raw materials.Pay attention to the knife. The history of Huai-Yang cuisineOriginated in Zhou Dynasty As the state banquet in 1949 from lower to higher from coarse to fine from the depression to the brilliantThe characteristic of Huai-Yang dishesThe flavor of Huai-Yang cuisine: light fresh, sweet, mellow, less salty.Stringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,fossa,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.Famous dishesXuzhous Farewell to My Concubine, ground chicken pot; Wuxi beauties feast; great cook Gansi Yangzhou, three ducks; Jinling salted duck; Changshu Beggar Chicken; Suzhou braised lion head; squirrel mandarin fish; High-ditch foot bundle; crab meat lions head; Zhenjiang Cured meat, etc. 徐州的霸王别姬，地锅鸡；无锡西施宴;扬州的大煮干丝，三套鸭;金陵盐水鸭;常熟叫化鸡;苏州红烧狮子头，松鼠鳜鱼;，高沟捆蹄；蟹粉狮子头;镇江肴肉等Zhenjiang Cured meat (水晶肴肉)squirrel mandarin fish (松鼠鳜鱼)Man House Soup（文楼汤包）The three duckstofuLongjing Shrimp（龙井虾仁）Fried Rice of YangZhou styleLion head(狮子头)Cantonese Cuisine（粤菜）nFeaturenClassic CuisineGuangdong, China is one of the four branches, namely the Guangdong Cantonese cuisine, mainly from Guangzhou, Chaozhou, East three flavor, Guangzhou flavor represented. Cantonese has unique southern taste, and to the election materials, extensive new and exotic dishes is famous in the world. Cantonese cuisine originating in south of the Five Ridges. Since the Han and Wei,Guangzhou has always been Chinas south gate, be located in semi-tropical, endangered South China Sea, the four seasons evergreen, products is rich, nothing needed is lacking. Table delicacies from land and sea, vegetable & fruit in season four seasons, with overseas trade important port, social economy thus prosper, while also promoting diet and cultural development, and to accelerate the Chinese country and country cooking culture exchange. A variety of Chinese and foreign food is absorbed gradually, make the Guangdong cuisine to constantly enrich and improve, its unique style becomes more outstanding. Ming, Qing period open sea, the port opening to the outside world, Guangzhou city has been further prosperity, catering and booming. Overseas Guangdong Overseas Chinese numerous, and in Europe and the United States, Southeast Asia learned cooking skills back to hometown; Guangdong to situation ofrapid development, has formed a set of North-South style in a furnace,meltingofChineseand Western cuisine in one of the unique style.Steamed Rice Rolls (with Short Rib) (排骨)肠粉Steamed B.B.Q Pork Bun叉烧包Baked Eggs Tart蛋挞Guangdong Style Duck 广式烧填鸭Seven-Color Assorted Soup 七彩什锦煲Stewed Swiflets Nest with White Fungus and Gen-seng 洋参雪耳炖燕窝vegetables Baked Shrimp虾仁焗时蔬