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!

粤 yue：Dishes in Guangdong consist of dishes in Canton whic

h 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.

川 chuan：Dishes in Sichuan Province which is aromatic flavor h

as 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.

湘：Dishes in Hunan Province take its source at Xiangjia

ng 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.

闽：Dishes in Fujian Province need high quality material

s. Compared with other dishes, they also require a skillful person to cut the meat and vegetables. Furthermore, the duration and degree of heating ， soup spices play an important role.

The representative of 粤菜

烧乳猪 roast pig

The representative of 川菜

麻婆豆腐

MaPo Tofu (Hot and Spicy Tofu )

The representative of 湘菜

剁椒鱼头

steamed fish head with salted chili

鲁 lu：The 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 “ 胶州大白菜 , 章丘大葱，苍山大蒜，菜芜生姜” 等等。

浙 zhe：Dishes 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.

徽hui ：Dishes in Anhui Province is famous for the means it is cooked. For example 烧、炖、蒸，而爆、炒菜较少，重油、重色、重火工

苏 su：Dishes in Jiangsu Province are almost the dishes which can only be eaten by the kings in the past.

The representative of 鲁菜

宫保鸡丁

Kung Pao Chicken Spicy diced chicken with peanuts

The representative of 浙菜

东坡肉

The representative of 徽菜

菊花鱼

“Chrysanthemum”fish

The representative of 苏菜

狮子头

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, sautéd 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 again–topping 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?