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L/O/G/OtastingChina图片收集：戴冠鸿文字编辑：曾桥生PPT设计：邓利龙/曾剑锋课堂演讲：胡振锋InChina,folkhasasaying:“Peopletakefoodastheirfirstneed.”在中国，民间有种说法：“

民以食为天。”VariousChineseDishesEightCuisines闽菜FujianCuisine川菜SichuanCuisine粤菜CantoneseCuisine苏菜JiangsuCuisine鲁菜ShandongCuisine浙菜ZheJiangCuis

ine徽菜AnhuiCuisine湘菜HunancuisineTastingChina•色--color•香--flavor•味–taste•形–shape•意--meaningWhichcuisine？Spicydeep-friedchicke

nWhichcuisine？RoastsucklingpigWhichcuisine？BuddhaJumpsOvertheWallWhichcuisine？StewedporkballinbrownsauceLongago,Guangdonghas

beenthefarthestendofChinaandlackofallsupportfromtherulersCantonesepeopleatewhattheycouldfindlocally.Wil

danimals,plantseveninsects.18-19thcentury,immigrantsspreadovertheworldandsetupmanyCantoneserestaurants.Nowadays,mostCh

ineserestaurantsoverseasservemainlyCantonesefood.TheCantonesecuisinehasmorethan20cookingmethods,andisgoodatstir-fry,fry,Deep-fry,bake,brai

se,steew,ect...Condimentspringonion,ginger,pepperssugar,salt,soysauce,ricewine,vinegar,scallionoilandsesameoilBoiledwhitechic

kenBoiledwhitechickeniscommontotheculturesofSouthernChina,includingGuangdong,Fujian,andHongKong.Assuch,itispresentinChinatownsaroundtheworl

dor白切鸡煮熟的白鸡是常见的中国南方的文化,包括广东、福建、香港。因此,目前在世界各地的唐人街或无论中国人口居住。BoiledPrawnsShrimpisthemainingredientsinCantonesecuisine,ma

incookingprocessisboiled.Guangzhoupeopleliketousetheboilingwatertobeboiledshrimp,inordertokeepitsfresh,sweet,tendertaste,

thendippingsauceandfresh白灼虾虾是粤菜的主要成分，主要烹饪方式是煮。广州人喜欢用沸水煮虾,以此保持其新鲜、甜美,温柔的味道,然后蘸酱和去壳。•Sweetpotatosoup番禺糖水•Roastsucklingpig烤乳猪•Roastsquab烤乳鸽•L

ittlepanrice煲仔饭•Loumei卤味•Charsiu叉烧•Beefchowfun干炒牛河•Cantoneseseafoodsoup海皇羹Typicaldishes