1、 中國飲食文化中國飲食文化Page 1蘇菜蘇菜江蘇省江蘇省粵菜粵菜廣東省廣東省川菜川菜四川省四川省魯菜魯菜山東省山東省八大菜系湘菜湘菜湖南省湖南省閩菜閩菜福建省福建省浙菜浙菜浙江省浙江省徽菜徽菜安徽省安徽省一、八大菜系一、八大菜系 氣候 條件 烹飪 特色 自然地理 飲食 習慣 資源 資產與菜系形成相關的因素悠久歷史蘇菜閩菜浙浙菜菜 湘菜徽菜 One of the oldest cuisines in China, with a history of 2,500 years.Originates from Confucius family banquette, then adopted by i

2、mperial kitchen. Lu cai has great influence in north China and has become the representative of North China cuisinesSpecializes in seafood like prawns, sea cucumber, flounder Also emphasize on soup gravyTraditional luxury royal banquette魯菜九轉大腸九轉大腸鮮橙汁排骨鮮橙汁排骨芙蓉干貝芙蓉干貝2000 years of history but gained po

3、pularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its own style. Beef and fish are most popularNow making more and more seafood due

4、to the influence of Cantonese foodMost famous one is “hot and spicy crab”川菜川菜宮宮保保雞雞丁丁糖糖醋醋排排骨骨 Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immigrant

5、s spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the