饮食文化英语的介绍课件.ppt

Chinese Food Culture饮食文化英语的介绍1ChinesecuisinecultureisanimportantpartofChinesecultureintheaspectOfcookingandleisure.Thisuniqueartowesitselftothelonghistory,vastterritoryandhospitabletraditionofChina.ChinesefoodisfamousforitsperfectcombinationOfcolor,aroma,tasteandappearance.Itgivesemphasistotheselectionofrawmaterials,thetextureoffood,theblendingofseasonings(佐料),slicingtechniques,theperfecttimingofcookingandtheartoflayingoutthefoodontheplate.饮食文化英语的介绍2.Amongthebest-knownschoolsofcuisinearetheCantonesecuisineofthesouth,TheShandongcuisineofnorth,theHuai-YangcuisineoftheeastandtheSichuancuisineofthewest,notedas“thelightflavorofthesouth,thesaltyflavorofthenorth,Thesweetflavoroftheeastandthespicy-hotflavorofthewest”饮食文化英语的介绍3EightCuisines Chinesecuisinehasanumberofdifferentgenres,butthemostinfluentialandtypicalknownbythepublicaretheEightCuisines.Theseareasfollows:ShandongCuisine,SichuanCuisine,GuangdongCuisine,FujianCuisine,JiangsuCuisine,ZhejiangCuisine,HunanCuisine,andAnhuiCuisine.Theessentialfactorsthatestablishtheformofagenrearecomplexandincludehistory,cookingfeatures,geography,climate,resourcesandlifestyles.Cuisinesfromdifferentregionsaresodistinctivethatsometimesdespitethefactthattwoareasaregeographicalneighborstheirstylesarecompletelyalien.饮食文化英语的介绍4ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。

因为使用青葱和大蒜做为调料，山东菜系通常很辣山东菜系注重汤品清汤清澈新鲜，而油汤外观厚重，味道浓重济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名ShandongCuisine饮食文化英语的介绍5DezhouBraisedChicken德州扒鸡Sweet and Sour Carp 糖酥鲤鱼饮食文化英语的介绍6CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdong（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.raptorsandbeaststoproduceoriginatiTastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesvedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.广东菜源自于中国最南部的省份广东省。

大多数华侨来自广东，因此广东菜也许是国外最广泛的中国地方菜系广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸GuangdongCuisine饮食文化英语的介绍7芋丝炸春卷Crispyspringrolls芋丝炸春卷CrispyspringrollsCrispyspringrolls芋丝炸春卷Barbecueporkwithhoneyflavour蜜汁叉烧饮食文化英语的介绍8SichuanCuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. 四川菜系，是世界上最著名的中国菜系之一。

四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和pricklyash，产生出经典的刺激的味道此外，大蒜，姜和豆豉也被应用于烹饪过程中野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术饮食文化英语的介绍9灯影牛肉Lamp-shadowBeef麻婆豆腐MapoTofu宫保鸡丁KungPaoChicken鱼香肉丝Braisedpork饮食文化英语的介绍10HunanCuisineHunancuisineisoneoftheeightregionalcuisinesofChinaandiswellknownforitshotspicy(热辣，干辣)flavor（味道）,fresharoma（香味）anddeepcolor.Commoncookingtechniquesincludestewing（炖）,frying（煎）,pot-roasting（烤）,braising（焖）,andsmoking（熏）.Duetothehighagriculturaloutputoftheregion,ingredientsforHunandishesaremanyandvaried.饮食文化英语的介绍11vLotusseedsinrocksugarsyrup（冰糖湘莲）vHotandSourDicedChicken（酸辣鸡丁）Immortalchicken(神仙鸡)饮食文化英语的介绍12JiangsuCuisine stringentelectionmaterials,productionoffine,mediumbodied,fourdistinctseasons.Inthecookingtechnologyatstewed,fried,stewed,burning,andpayattentiontoadjustthesoup,keeptheoriginalflavor,refreshing,wideadaptability,strongbutnotgreasy,thinratherthin,crispsoddenoffthebone,tenderandcrisp.选料严谨，制作精良，口味适中，四季分明。

在烹调技术上擅长烧、焖、烩、窝、炒，又重视调汤，保持原味汁，风味清鲜，适宜面广，浓而不腻，酥烂脱骨，滑嫩爽脆饮食文化英语的介绍13Braisedlionhead狮子头Thebeggerschicken叫花鸡Groundchickenpot地锅鸡饮食文化英语的介绍14ZhejiangCuisine As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhous fineness and diversification, Ningbos softness and originality, and Shaoxings pastoral interests. Hangzhou, once the capital of the Southern Song Dynasty (1127 - 1279), it is customary to endow cuisine with dainty place-names. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory. 饮食文化英语的介绍15WestLakeFishinVinegarGravy西湖醋鱼Shelledshrimpscookedin龙井虾仁Dongporou东坡肉饮食文化英语的介绍16FujianCuisine Fujian cuisine (闽菜or福建菜) has four distinctive features, that is, fine cutting te。