同济大学：《中国概论》课程教学资源（PPT课件）Chapter 04 Culinary Culture

Main Points 190 ·Chinese Food ·Chinese Tea ·Chinese Wine 中国概论

Main Points • Chinese Food • Chinese Tea • Chinese Wine

Chinese Food 1907 The Features of Chinese Food Eight Regional Cuisines ·Table Manners 5 中国概论

Chinese Food • The Features of Chinese Food • Eight Regional Cuisines • Table Manners

The features of Chinese Food Colour Aroma Taste ★ 中国概论

The features of Chinese Food Colour Aroma Taste

Cooking methods 90 frying steaming stewin Time g 18 Temperature barbecuing 5 中国概论 scalding deep-frying

Cooking methods stewin g frying deep-frying barbecuing steaming scalding Temperature Time

190 seasoning Thin, Rich,spicy, cooling, Yin-yang low in warming, calories principle high in calories 5 中国概论 Balance

seasoning Yin-yang principle Rich, spicy, warming, high in calories Thin, cooling, low in calories Balance

Medicinal function 1907 Soothe an upset stomach Relieve a cold black tea,is good for skin and help to lose weight

Medicinal function Soothe an upset stomach Relieve a cold + black tea, is good for skin and help to lose weight

Eight Regional Cuisines 90 黑龙红 Lu Cai 哈尔城 新疆维吾尔自治区 Su Cai 乌海木乔 内零区 青海省 Hui Cai 州 面减白治区 拉 Zhe Cai Chuan Cai Xiang Cai Min Cai Yue Cai

Eight Regional Cuisines Lu Cai Su Cai Zhe Cai Hui Cai Min Cai Yue Cai Chuan Cai Xiang Cai

Shangdong Cuisine (Lu Cai 190 Freshness, clear colours, dedication for fragrance, pure tastes s 中国

Shangdong Cuisine (Lu Cai) Freshness, clear colours, dedication for fragrance, pure tastes

Sichuan Cuisine(Chuan Ca Hot and pungent flavouring, With a myriad of tastes ￥2

Sichuan Cuisine (Chuan Cai) Hot and pungent flavouring, With a myriad of tastes

Guangdong Cuisine(Yue Cai) Taste:clean light crisp and fresh Ingredients:A wide and strict selection Cooking methods:steaming,sauteing, and stir-frying with thick gravy

Guangdong Cuisine (Yue Cai) Taste：clean light crisp and fresh Ingredients: A wide and strict selection Cooking methods: steaming, sauteing, and stir-frying with thick gravy