Food in Foshan city,Guangdong --by Zhou Junjian
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Transcript of Food in Foshan city,Guangdong --by Zhou Junjian
By Nan hai NO.1 middle school ..(name)
Welcome to xxxxxxx restaurant! At frist ,I will introduction something about chinese food. like the eight big cuisines!
yueDishes in Guangdong consist of dishes in Canton which is the capital of Guangdong, Chaozhou and Dongjiang as well. Dishes belong to Guangdong require a skilled cook, using fresh food and vegetables . Amongall the dishes, they are all closely bound up with a characteristic that is keeping a balance on your body health. That is the reason that Cantonese dishes are well-known worldwide.
chuanDishes in Sichuan Province which is aromatic flavor has rather a long history. They mainlymake more use of hot, spicy-based so they are usually cooked with some spices like the brine, salt which looks and shapes like the rocks, as well as the Sichuan chili.
Dishes in Hunan Province take its source at Xiangjiang area, Dongting Lake area and Xiangxi Mountain area. It is generally believed that the dishes are elaborate and made of all kind of materials, cooked with such much cooking oil that it looks colourful and tastes good hot and sour, most importantly, the meat you taste is soft and tender.
Dishes in Fujian Province need high quality materials. Compared with other dishes, they also require a skillful person to cut the meat and vegetables. Furthermore, the duration and degree of heatingsoup spices play an important role.
The representative of roast pigThe representative of MaPo Tofu (Hot and Spicy Tofu )
The representative of steamed fish head with salted chili
luThe form of the dishes in Shandong Province is related to the culture and geography there.The materials used in it are of high quality and diversified, such as ,
zheDishes in Zhengjiang Province are mainly represented by those in Hangzhou, Ningbo and Shaoxing. With a long history, the dishes combine the taste with that in southern and northern.Its feature is both sweet and sour.
huiDishes in Anhui Province is famous for the means it is cooked. For example
suDishes in Jiangsu Province are almost the dishes which can only be eaten by the kings in the past.
The representative of Kung Pao Chicken Spicy diced chicken with peanutsThe representative of
The representative of ChrysanthemumfishThe representative of Lions Head Meatballs Recipe
Then I will introdunce some of this
2 lbs. ground beef 1 c. corn flakes crumbs 1/3 c. parsley flakes 2 eggs 2 tbsp. soy sauce 1/4 tsp. pepper 1/2 tsp. garlic powder 1/3 c. catsup 2 tbsp. minced onions SAUCE: 1 can jellied cranberry sauce 1 (12 oz.) bottle chili sauce 2 tbsp. dark brown sugar 1 tbsp. lemon juice Preheat oven to 350 degrees. Mix meatball ingredients together. Make small meatballs and fry in oil. Blend sauce ingredients in a saucepan. Heat and stir until melted. Place meatballs in a baking dish. Pour sauce over meatballs and bake in oven for 30 minutes.
The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautd and steamed.
1 kg (2.2 lb) piece pork belly 2 tablespoons vegetable oil 1 tablespoon tea leaves 4 stalks spring onion 7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths Optional: 300 g (11 oz) broccoli, cut into small florets Sauce Ingredients 1 cup water 8 cloves garlic, lightly crushed 5 slices old ginger (or 7 slices young ginger) 1 tablespoon black peppercorns 4 tablespoons soy sauce 2 tablespoons yellow wine (e.g. Shaoxing wine) 1/2 tablespoon sesame oil 2 tablespoons sugar Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Blanch the pork in a pot of boiling water. Throw out the water. Put the pork back in the pot and cover with water. Bring to a boil, and simmer for 30 minutes. Heat a wok and add the sauce ingredients. Mix well and bring to a boil. Add the pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour the remaining sauce into a small saucepan and set aside. Clean and drain the wok. Heat the vegetable oil to a medium heat. Fry the pork on all sides until it is well browned, making sure the skin side is a little crispy. Steep the tea leaves in hot water for a couple of minutes, remove and set aside. Place the pork in the pot of water againtopping up the water if necessary. Add the tea leaves and simmer for 30 minutes. Place the spring onion stalks on the bottom of a steamer. Transfer pork to the steamer. Steam for 2 hours, turning the pork after 1 hour (because of the long steaming time, you may need to replenish the steamer water). Add the broccoli to the steamer for the final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in the steamer. Remove the pork to a serving dish and arrange the broccoli around it. Reheat sauce in the saucepan, adding and stirring in the thickening. Pour over pork and serve. Garnish with the young ginger slivers, which are meant to be eaten. Notes: The leftover simmer water makes a good pork stock
Fotiaoqiang, a famous dish from Fujian Province, is highly desired by people throughout China-and the world-for its unique taste, and because of the stories associated with the food. The dish is made from chicken, duck and 18 other materials and 12 seasonings, including yellow wine from Shaoxing, Zhejiang Province.
okay Maybe you are so hungry!right? here is our menu!
Okay!! Is that all?
Are you ready to serve up?