China’s eight regional cuisinese英语演讲稿.ppt

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1、China’seightregionalcuisines（中国八大菜系）SichuancuisineCharacterizedbyit’sspicyandpungentflavor.Usechili（辣椒）andpepper（胡椒）.Yuanyanghotpots(鸳鸯锅）halfspicyandhalfclear.ShandongcuisineGoodatclear，purebutnotgreasy（油腻）.Emphasisingaroma（香气）,freshness,crispness(酥脆).Br

2、aisedChicken,DezhouStyle（德州扒鸡）sweatandsourcarp（糖醋黄河鲤鱼）GuangdongcuisineBringoutthenaturalflavorofthevegetablesandmeats.Tastingclear,light,andfresh.Slicedcoldchicken（白斩鸡）boiledprawns（白灼虾）Guangdongchefspaymuchattentiontothecookingskills.ZhejiangcuisineNotgr

3、easywinitsreputationforfreshness,tenderness,softness,smoothness.Dongpopork（东坡肉）FujiancuisineFamousforitsseafood,beautifulcolorandmagictaste.seafoodandpoultryincasserole（佛跳墙）JiangsucuisineGoodatstewing（炖）,steaming（蒸）,braising（烤）,stir-fry（煸）.Keeptheorigina

4、lflavor.Tastingsweetnessandfreshness.largemeatball（狮子头）HunancuisineCharacterizedbyitsthickandpugentflavor.SteamedMultiplePreservedHams腊味合蒸AnhuicuisinePaymoreattentiononthetemperatureincooking.Oftenhamswillbeaddedtoimprovetaste.FriedPrawns（香炸琵琶虾）Thankyou!