论中英饮食文化差异

论中英饮食文化差异内容摘要：

Hunan, Fujian and Anhui. Shandong dishes are divided into two factions as Jinan and Jiaodong dishes. They are good at clear dishes, pure but not greasy. Zhejiang dishes consist of Hangzhou, Ningbo and Shaoxing ’ s characteristic the source of raw materials e widely,the work of using knifes is very good and the level of fire is suitbale. Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share the same taste. They are also famous for pocked, peppery and savor taste. Chengdu and Chongqing dishes are two mail branches. Jiangsu dishes lay stress on the original taste with proper sweetness and salty. They consist of Yangzhou, Suzhou and Nanjing branches. Chekiang dishes are both delicious and sweet smelling, both soft and slide, clean and not greasy. Guangdong dishes have Guangzhou, Chaozhou and Dongjiang three styles of dishes. They are good at choice seafood and pay more attention to the cooking skills. They act carefully at light food with tender and slide taste, from which they earn the praise of “It has a best taste in only in Guangzhou.” Hunan dishes consist of Xiangjian, Dongting Lake and Xiangxi coteau three local dishes. Their tastes lay stress on thick, arid and peppery food, mostly using seasoning like hot peppery, shallot and capsicum. Minghou, Fuzhou,Ximen and Quanzhou dishes are the representatives of Fujian dishes. They use the seafood as the main material with elaborately cooks beautiful color and delicious taste of oil. They are good at frying, gliding, decocting and pay。