第22次开课

开始:2024-08-26

截止:2024-12-22

课程已进行至

17/17周

成绩预发布时间 2024-12-20

期末考试截止时间 未设置

教学团队

湖北大学
教授
湖北大学
湖北大学
讲师
湖北大学
讲师
湖北大学
讲师
湖北大学
副教授
湖北大学
副教授
湖北大学
副教授
湖北大学
讲师

课程特色

视频(76)
图文(13)
考试(15)

eight cuisine

By 莫晴瑜 12-16 90次浏览

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  • 陈诗语 12-29

    The eight major Chinese cuisines include Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Hui cuisine.

    ● Shandong cuisine: salty and fresh taste, pay attention to the quality of raw materials, good at making soup, good at cooking seafood. The representative dishes include sweet and sour carp, nine-turn large intestine, and sea cucumber with scallions. Sichuan cuisine: Spicy and spicy taste, variety of dishes, fresh alcohol concentrated. Representative dishes are mapo tofu, boiled fish, double-boiled pork, kung pao chicken and so on. Cantonese cuisine: The taste is fresh and fragrant, the selection of fine materials, clear but not light, fresh but not good, tender but not raw, oil but not greasy, but also compatible with many western dishes. The representative dishes are roast Suckling pig, white cut chicken, roast goose, Chaozhou brine and so on.

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  • 陈俊康 12-29

    The Eight Cuisines of China (also known as the Eight Culinary Traditions) represent the major regional culinary traditions in Chinese cuisine. Each of these cuisines has its own unique flavors, ingredients, and cooking techniques, influenced by the local geography, climate, and culture. They are considered the backbone of Chinese culinary culture.

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