China’s eight regional cuisinese英语演讲稿

China’s eight regional cuisines 中国八大菜系) (中国八大菜系)

Sichuan cuisineCharacterized by it’s spicy and pungent flavor. Use chili(辣椒) and pepper(胡椒). Yuanyang hot pots(鸳鸯 锅)half spicy and half clear.

Shandong cuisineGood at clear, pure but not greasy(油腻). Emphasising aroma(香气), freshness, crispness(酥脆).

Braised Chicken, Dezhou Style 德州扒鸡) (德州扒鸡)

sweat and sour carp 糖醋黄河鲤鱼) (糖醋黄河鲤鱼)

Guangdong cuisineBring out the natural flavor of the vegetables and meats. Tasting clear,light,and fresh.

Sliced cold chicken(白斩鸡) (白斩鸡)

boiled prawns(白灼虾) (白灼虾)

Guangdong chefs pay much attention to the cooking skills.

Zhejiang cuisineNot greasy win its reputation for freshness ,tenderness ,softness,smoothness.

Dongpo pork(东坡肉 东坡肉) 东坡肉

Fujian cuisineFamous for its seafood ,beautiful color and magic taste.

sea food and poultry in casserole 佛跳墙) (佛跳墙)

Jiangsu cuisineGood at stewing (炖),steaming (蒸),braising (烤),stir-fry(煸). Keep the original flavor. Tasting sweetness and freshness.

large meatball(狮子头) (狮子头)

Hunan cuisineCharacterized by its thick and pugent flavor.

Steamed Multiple Preserved Hams 腊味合蒸

Anhui cuisinePay more attention on the temperature in cooking. Often hams will be added to improve taste.

Fried Prawns(香炸琵琶虾) (香炸琵琶虾)

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