Chine Cuisine
Universally recognized as one of the great cuisines of the world, Chine food in all its variety and complexity is unquestionably one of the finest pleasures a visitor can experience in China. There is a vast range of restaurants, from street stalls rving noodles to revolving restaurants atop hotels and converted courtyards where the imperial family once dined.maincour
badgerChina’s vast territory and long history have given birth to distinct regional cuisines over the centuries. The preci number of regional cuisine in China is still under dispute, but experts agree on at least: Sichuan, Shandong, Guangdong(Cantone), Jiangsu, Zhejiang, Fujian, Hunan and Anhui, the eight provinces in China.
A. Eight Distinct Regional Cuisines
Sichuan Cuisine
Of the eight major schools of China’s culinary art, Sichuan Cuisine is perhaps the most
popular. It is well-known for its hot and pungent flavouring. Yet the highly distinctive pungency is not its only characteristic. In fact, Sichuan cuisine boasts a variety of flavours and different methods of cooking. A Sichuan dish can be hot, sweet, salty, or tongue-numbing. Typical dishes of Sichuan are Twice Cooked Pork Slices(回锅肉)，Kung Pao Chicken(回赠宫保鸡丁). One of the popular dishes is Pockmarked Woman’s Bean Curd which was invented by a Chengdu chef’s pockmarked wife decades ago. The cubed bean curd is cooked over a low flame in a sauce which contains ground beef, chili, and pepper. When rved, the bean curd is tender, spicy and appetizing.
jpg什么意思Shandong Cuisine
Shandong Cuisine includes many well-known afood dishes. The dishes are usually fresh, tasty, but not greasy. Some of the famous dishes are Deep-fried Red-scale Fish. Yellow River Carp in Sweet and Sour Sauce, Stewed Sea Cucumber, and small amounts of cooking oil and mild spices are ud so that the natural flavour of the food is prerved. Dezhou Braid Chicken is known throughout the country. The chicken is so
well cooked that the meat easily parates from the bone although the shape of the chicken is prerved.
The most reprentative of Shandong Cuisine is, perhaps, Beijing Roast Duck. Beijing Roast Duck is prepared from specially-bred Beijing crammed duck with a unique roasting process which gives it a perfect combination of colour, aroma, taste, a crisp thin skin, and a delicious flavor.
Shandong Cuisine has been influence by the “Confucius Family Dishes”, which are renowned for their taste, aroma, colour and shape. Most famous ones are Jadeite Shark Fin, Agate Sea Cucumber, Shrimps Wearing Jade Belts, and Eight Immortals Crossing the Sea.
四级成绩什么时候公布
Guangdong Cuisine
Guangdong Cuisine, known as Cantone Cuisines in the West, was developed in Guangzhou, Huizhou and Chaozhou, and Hainan Island. As the climate of Guangdong is
hot the dishes are fresh, tender, and lightly asoned. The raw material for Guangdong Cuisine is very rich, which includes snake, cat and pangolin. Cooked Snake is considered a delicacy. The most famous snake dish is the Dragon and Tiger Locked in Battle, in which cobra, leopard cat, and over twenty spices are ud. Roast snake with Chrysanthemum Blooms is provided in autumn. The dish is creamy in colour rooms, and various flavourings. Other delicacies in Guangdong Cuisine include Roast Sucking Pig, Duck Web in Oyster Sauce, and Braid Chicken Feet with Wild Herbs.
Fujian Cuisine
tapeout>海伦音标发音视频chirisFujian Cuisine is developed from the local food of the local food of the three cities of Fujian Province: Fuzhou, Quanzhou and Xiamen. This region is very clo to the a and a food making is , of cour, the chef’s culinary art . They are good at steaming, frying, braising the food, particularly good at pickling 7 the ingredients before cooking. The popular dishes are Wined Chicken, Wined Sliced Fish, Deep-fried Prawns, Wined Sea Cucumber with Brown Sauce, Braid Abalone with Oyster Sauce. Flavor, color and appearance are important in Fujian Cuisine.
Zhejiang Cuisine
Developed from the local food of the four cities in Zhejiang Province: Hangzhou, Ningbo, Shaoxing, Wenzhou. Zhejiang Cuisine makes crisp, tender, light and fresh dishes. The region is beautiful with many rivers and lakes so that shrimps and fish are largely produced. The products fresh from the water are made into mouthwatering dishes: Shrimp-meat with Dragon-well Tea, West Lake Sour Fish, Steamed Carp, Fried Shrimp Balls. Other famous dishes are Dongpo Braid Pork, Beggar’s Chicken. The ways of the cutting and the temperature of cooking are cloly obrved, which is the key to the success of Zhejiang Cuisine.
Hunan Cuisine
Hunan Cuisine is developed from the local food of the Xiangjiang Valley, Dongting Lake Area, and western mountainous Hunan Province.Its charateristic are: a great variety of ingredients, shiny and strong colors, hot and spicy tastes, smoked and picked flavors. Cooking techniques are pickling, smoking, spicing, simmering, steaming, braising and fryi
顺利英语
ng. The noted dishes are Hot and Spicy Chicken,Simmered Shark’s Fin in Brown Sauce, GoldCoin Fish, Sweet Lotus Seeds Soup.
Anhui Cuisine
Anhui Cuisine is developed from the local foof at the Yangtze banks in Anhui Province, the Huai River Valley, and Huizhou region.Its characteristics are natural ingredients lected;temperature and timing of cooking cloly obrved; original color and flavor prerved. Deep-frying, roasting, simmering and steaming are the usual cooking techinques applied.The noted dishes are Fuli Stewed Chicken, Salted Mandarin.
行尸走肉 第四季
