Chinese Four Cuisines 英语演讲稿中国四大菜系_中国四大菜系英文介绍

Chinese Four Cuisines 英语演讲稿中国四大菜系由刀豆文库小编整理，希望给你工作、学习、生活带来方便，猜你可能喜欢“中国四大菜系英文介绍”。

Chinese Four Cuisines

Specific Purpose: To inform my audience about the four cuisines of Chinese food.Central Idea:Chinese food can be roughly divided into four cuisines:Cantonese, Sichuan, Shandong, and Huaiyang cuisine ,each has its own characteristics.Main Points:

1、As the oldest cuisines in China,Shandong Cuisine is the representative of North China cuisines.2、Characterized in hot and numbing taste,Sichuan Cuisine is one of the most famous Chinese cuisines in the world.3、Guangdong Cuisine incorporates almost all edible meats,and is accepted overseas.4、Strict selection of ingredients and sweet taste are prominent features of Huaiyang Cuisine

China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor.Since China's local dishes have their own typical characteristics, generally, Chinese food can be divided into eight regional cuisines, which has been widely accepted.More roughly,it can also be divided into four great cuisines ：Cantonese, Sichuan, Shandong, and Huaiyang cuisine(combining Anhui, Jiangsu, and Zhejiang)

Firstly ,I'd like to introduce Shandong Cuisine,which is also called Lu Cai.It is one of the oldest cuisines in China,with a history of 2,500 years.Lu Cai originated from Confucius’ family banquet,then adopted by imperial kitchen.Lu cai has a great influence in north China and has become the representative of North China cuisines.Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshne, crispne.Shallot and garlic are usually used as seasonings so Shangdong dishes usually tastes pungent.It specializes in seafood like prawns, sea cucumber.Soups are given much emphasis in Shangdong dishes.Thin soup features clear and fresh while creamy soup looks thick and tastes strong.The next one is Sichuan Cuisine,which is one of the fastest growing cuisines in the world.Learning from other cuisines and cooking in its own style makes Sichuan Cuisine one of the most famous Chinese cuisines in the world.It is characterized in hot and numbing taste by using a lot of peppercorns and spices.Pepper and prickly ash also never fail to accompany, producing typical exciting tastes.Wild vegetables and animals are usually chosen as ingredients.It is said that one who doesn't experience Sichuan food never reaches China.Now,what is showed is Guangdong Cuisine.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 primary ingredients.Here is Huaiyang Cuisine.Huaiyang Cuisine has strict selection of ingredients according to seasons.It used to be expensive and luxury.Sweet is the most prominent feature of Huaiyang Cuisine, nearly not spicy at all.And cutting of the material is the key factor for a good dish.Pork, fresh water fish, and other aquatic creatures serve as the meat base to most dishes.These are the Four Great cuisines of Chinese food.I hope the informations are useful for you.Thank you for your listening!