中国八大菜系之川菜ppt培训课件

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1、中国八大菜系之川菜SichuancuisineOriginSichuancuisinehasalonghistory.ItoriginatesinancientBaandShu(巴蜀),whichisformedunderthecurturalbackgroundsofBaShukingdoms.Itdevelopesforthousandsofyears.AfterthelateQingdynasty,itgraduallyformsasacuisinesystemwithrichlocalflavor.Poems,articlesand

2、historybooksofvariousdynastieshavemanyrecordsforSichuancuisine.FeaturesItischaracterizedbyitsspicyandpungentflavor.Sichuancuisine,fulloftastes,emphasizesontheuseofchili(红辣椒)；Pepperandpricklyash(花椒)arealsofollowedwith,givingitadistinctivelyspicytaste,called“ma”(麻)inChinese.

3、Itoftenleavesaslightnumbsensationinthemouth.Besides,garlic,gingerandfermentedsoybean(豆鼓)arealsousedinthecookingprocess.Wildvegetablesandanimalsareusuallychosenastheingredients.CookingTechniquesThereareabout30commonrecipes,includingsomenationalcommononesandSichuanlocaltechn

4、iques.Frying,fryingwithoutoil,pickling(腌制),braising,grilling,steaming,boilingandstewingarebasiccookingtechniques.RepresentativesofSichuancuisineMapoBeancurd(麻婆豆腐)KungPaoChicken(宫保鸡丁)Shreddedporkwithgarlicsauce(鱼香肉丝)Doublecookedporkslices(回锅肉)Porklungsinchilisauce(夫妻肺片)Mapo

5、Beancurd(麻婆豆腐)KungPaoChicken(宫保鸡丁)Shreddedporkwithgarlicsauce(鱼香肉丝)Doublecookedporkslices(回锅肉)Porklungsinchilisauce(夫妻肺片)ItcannotbesaidthatonewhodoesnotexperienceSichuanfoodeverreachesChina.没有品尝过四川菜的人不算来过中国。So…O(∩_∩)O~That’allThankyou~