20 17 Tour Guide Qualification Certificate "Basic Knowledge" Test Site: Cooking
1. Representatives of the three major cooking schools in the world:
China Cuisine (the representative of Oriental Cuisine School)
French cooking (the representative of western cooking schools);
Turkish cooking (represented by Arabic cooking school);
2. Cuisine divided from regional perspective:
A. Four major cuisines: Shandong Cuisine (Shandong), Huaiyang Cuisine (Yang), Sichuan Cuisine (Sichuan) and Cantonese Cuisine (Guangdong);
B. Eight major cuisines: Shandong (Shandong), Huaiyang (Yang), Sichuan (Sichuan), Guangdong (Guangdong), Zhejiang (Zhejiang), Anhui (Anhui), Hunan (Hunan) and Fujian (Fujian);
C. Ten major cuisines: Shandong (Shandong), Huaiyang (Yang), Sichuan (Sichuan), Guangdong (Guangdong), Zhejiang (Zhejiang), Anhui (Anhui), Hunan (Hunan), Fujian (Fujian), Beijing (Beijing) and Shanghai (Shanghai);
D. Twelve major cuisines: Shandong (Shandong), Huaiyang (Yang), Sichuan (Sichuan), Guangdong (Guangdong), Zhejiang (Zhejiang), Anhui (Anhui), Hunan (Hunan), Fujian (Fujian), Beijing (Beijing), Shanghai (Shanghai), Henan (Henan) and Shaanxi (Shaanxi).
7. Local cuisines:
1) Shandong cuisine: (branch): jinan cuisine cuisine, Jiaodong cuisine and Confucian cuisine;
2) Hunan cuisine: (branch): Xiangjiang Valley cuisine (centered on Changsha, Xiangtan and Hengyang), Dongting Lake cuisine (centered on Changde, Yueyang and Yiyang) and Xiangxi Mountain cuisine (centered on Jishou, Huaihua and Dayong);
3) Sichuan cuisine: (branch): Chengdu cuisine (Shanghe Gang), Chongqing cuisine (Xiahe Gang) and Zigong cuisine (Xiaohe Gang);
4) Jiangsu cuisine: (branch): Huaiyang cuisine (Yangzhou, Huai 'an), Jiangning cuisine (Zhenjiang, Nanjing), Suzhou cuisine (Wuxi) and Xuhai cuisine (Xuzhou, Lianyungang);
5) Cantonese cuisine: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine;
6) Zhejiang cuisine: hangzhou dishes, Ningbo cuisine and Shaoxing cuisine;
7) Fujian cuisine: Fuzhou cuisine, Minnan cuisine (centered on Xiamen and Quanzhou) and Minxi cuisine (Hakka dialect area);
8) Anhui cuisine: southern Anhui cuisine, riverside cuisine and Huaibei cuisine;
9) Beijing cuisine;
10) Shanghai cuisine;
1 1) Northwest cuisine: Shaanxi cuisine (representative), Gansu cuisine, Qinghai cuisine, Ningxia cuisine and xinjiang cuisine. ...
12) Northeast Cuisine: Liaoning Cuisine, Jilin Cuisine and Black Dragon Cuisine;
8. Comparison of material selection, technology and flavor characteristics of NUS cuisine.
1) Shandong cuisine: material selection features: pay attention to the selection of local specialties;
Technical characteristics: Good at making soup and seasoning with soup. The most famous cooking methods are frying, frying, roasting and frying.
Taste characteristics: the taste is mainly salty and fresh, and it is good at seasoning with onion fragrance.
2) Sichuan cuisine: material selection characteristics: extensive materials;
Technical features: Among the techniques, stir-frying, stir-frying, small-burning, small-coarse, dry-burning and dry-frying are all good.
Flavor features: rich flavor, all kinds of dishes, good at spicy, fishy and strange taste.
3) Jiangsu cuisine: material selection features: learn from others and emphasize freshness;
Technical features: Pay special attention to knife work, fireworks and modeling, and be good at stewing, stewing and stewing.
Flavor features: heavy seasoning, refreshing, fresh and mild (mainly salty and fresh in Xu Hai).
4) Cantonese cuisine: Material selection characteristics: the materials used are wide and varied, but they are heavy and "thick";
Technical features: Various cooking methods, good at frying, steaming and boiling, especially good at boiling, bending and frying.
Flavor characteristics: the seasoning is crisp, fresh, smooth and prominent.
9. Comparison of flavor characteristics of other cuisines:
Zhejiang cuisine: fresh and crisp;
Fujian cuisine: Fuzhou tastes sweet and sour, and Minnan is spicy;
Hunan cuisine: it tastes spicy, sour, fragrant, soft and crisp;
Anhui cuisine: the taste is mainly salty and fresh;
Beijing cuisine: the taste is crisp and rotten in the north and tender and crisp and fresh in the south;
Shanghai cuisine: the taste is mainly light, emphasizing tenderness, crispness and rotten;
Northwest cuisine: the overall taste types are mainly salty, spicy and sour;
Northeast cuisine: salty, fresh, onion, garlic, spicy;
10. Representative dishes of local dishes:
1) Shandong cuisine: fresh seafood: sweet and sour carp, steamed ridged fish, prawns and sea cucumber with onion;
Poultry meat: nine turns to the large intestine, and the pot is full of tofu;
2) Sichuan cuisine: fresh seafood: dry roasted stone fish; Meat: fish-flavored shredded pork, boiled pork slices, stir-fried beef;
Poultry: kung pao chicken, strange chicken pieces; Others: Mapo tofu;
3) Jiangsu cuisine: seafood, seafood: Sweet and Sour Mandarin Fish, hidden fish by sheep; Meat: stewed lion's head;
Poultry: beggar chicken, three sets of ducks; Others: boiled dried silk;
4) Cantonese cuisine: fresh seafood: water fish in tile palm, fresh shrimp soaked in oil, crispy fried jellyfish; Meat: crispy suckling pig;
Poultry: Dongjiang Salt Bureau chicken; Others: Snake, Dragon and Tiger Three Societies;
5) Zhejiang cuisine: seafood seafood: West Lake vinegar fish, Longjing shrimp;
Meat: Dongpo meat, honey sweat formula, braised pork with dried vegetables; Poultry: clear soup, Cantonese chicken;
6) Fujian cuisine: fresh seafood: fresh clams, stir-fried Xishi tongue; Meat: litchi meat;
Poultry: shredded chicken bird's nest, duck stewed with sand tea; Others: Buddha jumps over the wall;