四大菜系 ( si4da4cai4xi4) Four Regional Cuisines
魯菜 ( lu3 cai4) Shandong Cuisine
川菜 ( chuan1cai4) Sichuan Cuisine
粵菜 ( yue4cai4) Guangdong Cuisine
蘇菜 ( su1cai4) Jiangsu Cuisine
川菜 ( chuan1cai4) Sichuang Cuisine
• Hunan, Guizhou, Yunnan• spicy, fry• chili, garlic, ginger, wine, pepper
• 四川人不怕辣,湖南人怕不辣, 贵州人辣不怕
• 走遍中国 - 川菜
• gong1bao4 ji1ding1• ma2po2 dou4fu3• shui3zhu3yu3• Chong1qin4 huo3guo1• kou3shui3ji1•
魯菜 ( lu3 cai4) Shandong Cuisine
• Originated from the native cooking styles of east China.
• Most popular culinary styles in Beijing
• Deep-frying, stewing• Cleanness, freshness, tenderness,
crispness and purity of flavors• 走遍中国 - 鲁菜
Su Cuisine
• Nanjing, Shanghai, Suzhou, Wuxi• Preference for sweet taste , salty• Emphasize the freshness of raw
materials and the slicing and cutting skills
• 走遍中国 - 苏菜
粤菜 ( Guangdong cuisine )• Guangzhou, Chaozhou, Hong Kong• Special ingredients• 天上飞的,地上爬的, 水里游的 什么都
吃• 走遍中国 - 粤菜