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1、ChineseFourCuisinesSomefacts…EightGreatTraditions(八大菜系):Anhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan,andZhejiang.Cantonese,Sichuan,Shandong,andHuaiyangcuisine(combiningAnhui,Jiangsu,andZhejiang)astheFourGreatTraditions(四大菜系).SHANDONGCUISINE(LǓCÀI)ShandongCuisine(LuCai)Oneoftheold
2、estcuisinesinChina,withahistoryof2,500years.OriginatesfromConfucius’familybanquet,thenadoptedbyimperialkitchen.LucaihasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisinesShandongCuisine(LuCai)Specializesinseafoodlikeprawns,seacucumber,flounderAlsoemphasizeonsoupgra
3、vyTraditionalluxuryroyalbanquetFamousdishesDezhougrilledchicken炙鸡（德州扒鸡）Lotusflowerandshrimp青辣椒镶虾Scallionflavouredseacucumbers葱烧海参SICHUANCUISINE(CHUĀNCÀI川菜)SichuanCuisine(ChuānCài)2000yearsofhistorybutgainedpopularityalloverChinaafter1980’sCharacterizedinhotandnumbingtastebecauseusingaloto
4、fpeppercornsandspices.Nowitisoneofthefastestgrowingcuisinesintheworld.Learnfromothercuisinesandcookinitsownstyle.SichuanCuisine(ChuānCài)BeefandfisharemostpopularNowmakingmoreandmoreseafoodduetotheinfluenceofCantonesefoodMostfamousoneis“hotandspicycrab”FamousdishesChickencubeswithpeanuts宫
5、保鸡丁Fish-FlavoredShreddedPork鱼香肉丝Pockmarkedbeancurd麻婆豆腐CANTONESECUISINE(YUÈCÀI粤菜)CantoneseCuisine(YuèCài粤菜)Longago,GuangdonghasbeenthefarthestendofChinaandlackofallsupportfromtherulersCantonesepeopleatewhattheycouldfindlocally.Wildanimals,plantseveninsects.18-19thcentury,immigrantsspreadov
6、ertheworldandsetupmanyCantoneserestaurants.Nowadays,mostChineserestaurantsoverseasservemainlyCantonesefood.CantoneseCuisine(YuèCài粤菜)Cantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.Freshestandqualityingredientsarecrucial
7、.Spicesshouldbeusedinmodestamountstoavoidoverwhelmingtheflavorsoftheprimaryingredients.Garlic,chives,gingerandcorianderleavesaremainspices.Famousdishesporkinsweetandsoursauce咕佬肉goldenroastedsucklingpig烧乳猪Fricasseethreekindsofsnakesandcat三蛇龙虎凤大会HUAIYANGCUISINE(HUÁIYÁ
