中国饮食文化-英文版课件.ppt

Chinese Food CultureChinese Food Culture赵艺琳赵艺琳韩硕韩硕刘力尹刘力尹1IntroductionEightcuisinesConclusionGeographicaldistribution分布分布Delicacy饮食特色饮食特色Fairytale历史典故历史典故Notabledishes名菜名菜2Manseesfoodasthefirstpriority民以食为天民以食为天eatnoricebutisofthefinestquality,normeatbutisfinelyminced-Confucius食不厌精，烩不厌细食不厌精，烩不厌细孔子孔子3Main Characteristics Main Characteristics ：Different foods in different seasons Different foods in different seasons 四季有别四季有别Pay attention to aesthetic feeling Pay attention to aesthetic feeling 讲究美感讲究美感Pay attention to interest Pay attention to interest 注重情趣注重情趣Combination of food and medicine Combination of food and medicine 食医结合食医结合A variety of flavor A variety of flavor 风味多样风味多样4Foods in different seasons Foods in different seasons 四季有别四季有别Summer:coldanddressedwithsauce凉拌凉拌5Winter：steweddishes炖煮菜炖煮菜6色色color香香-flavor味味taste形形shape意意meaning aesthetic feeling aesthetic feeling 美感美感7aesthetic feeling aesthetic feeling 美感美感8The interest of Chinese food culture The interest of Chinese food culture 注重情趣注重情趣 Color，smellandtasteNameThewaytotaste品味方式品味方式Therhythmofthemeal进餐节奏进餐节奏Entertainmentinthemeal娱乐穿插娱乐穿插Theinterestcanbereflectedin:9The interest of Chinese food culture The interest of Chinese food culture 注重情趣注重情趣 Dongpopork 东坡肉东坡肉Stewedporkballinbrownsauce红烧狮子头红烧狮子头1011Combination of food and medicine Combination of food and medicine 食医结合食医结合Medicineandfoodhavethesameorigin.医食同源医食同源.Herbalcuisine药膳药膳12选材选材ingredients刀工刀工cuttingtechnique火候火候heatcontrol调味调味flavorA variety of flavor A variety of flavor 风味多样风味多样13Riceinsouthandflourinnorth南米北面南米北面vastterritoryandabundant地大物博地大物博A variety of flavor A variety of flavor 风味多样风味多样14HuiCuisine徽菜徽菜CantoneseCuisine粤菜粤菜MinCuisine闽菜闽菜XiangCuisine湘菜湘菜SuCuisine苏菜苏菜LuCuisine鲁菜鲁菜ChuanCuisine川菜川菜ZheCuisine浙菜浙菜The Top Eight Cuisine The Top Eight Cuisine 八大菜系八大菜系A variety of flavor A variety of flavor 风味多样风味多样15Hui Cuisine Hui Cuisine 徽菜徽菜Distribution:AnhuiprovinceDelicacy:GoodatsteamingandstewingUselocalingredientsGooduseofheatcontrolCooknaturaldishes16火腿炖甲鱼火腿炖甲鱼红烧果子狸红烧果子狸黄山炖鸽黄山炖鸽问政山笋问政山笋臭鳜鱼臭鳜鱼Hui Cuisine Hui Cuisine 徽菜徽菜Notabledishes17Hui Cuisine Hui Cuisine 徽菜徽菜Notabledish Stewedcivetcats红烧果子狸红烧果子狸Tastes:saltysweetFairytale：雪天牛尾狸，沙地马蹄鳖雪天牛尾狸，沙地马蹄鳖梅圣俞梅圣俞18BuddhaJumpsOvertheWall19Min cuisine Min cuisine 闽菜闽菜MincuisineisoneofthenativeChinesecuisinesderivedfromthenativecookingstyleofFujianprovince.20lightbutflavorful(清鲜清鲜)Softandtender(软嫩软嫩)Umami(鲜味鲜味)Retainingtheoriginalflavorofthemainingredientsinsteadofmaskingthem.Min cuisine Min cuisine 闽菜闽菜Delicacy:21Notabledish Min cuisine Min cuisine 闽菜闽菜佛跳墙佛跳墙鸡汤氽海蚌鸡汤氽海蚌淡糟香螺片淡糟香螺片荔枝肉荔枝肉醉糟鸡醉糟鸡22OneofthemostfamousdishesinFujiancuisineis“BuddhaJumpsOvertheWall”,acomplexdishmakinguseofmanyingredients,includingsharksfin(鱼翅鱼翅),seacucumber(海参海参),abalone(鲍鱼鲍鱼),andShaoxingwine.Containsover30ingredients.Min cuisine Min cuisine 闽菜闽菜BuddhaJumpsOvertheWall23Shandongcuisine：isoneoftheEightCulinaryTraditionsofChinesecuisineandisalsorankedamongtheFourGreatTraditions.ItisderivedfromthenativecookingstylesofShandong,anortherncoastalprovinceofChina.24Origin：SpringandAutumnPeriod(770-221BC)Range：QiandLu.（齐国、鲁国）（齐国、鲁国）Famousperson：YiYa（齐桓公的宠臣易牙）齐桓公的宠臣易牙）Confucius（孔子）（孔子）Classify：EasternShandongandJinandishes.（胶东菜系、济南菜系）（胶东菜系、济南菜系）25Foundational（基（基础）础）schoolinChinesecuisine.Majority（多数）（多数）oftheculinary（厨房）（厨房）stylesinChina.Beijing,Tianjinandthenortheasternregions.NorthernChinesehouseholdsmealsInfluence：26CuisinefeatureIngredients：Maize(玉米玉米)PeanutsGrains（谷物）（谷物）StaplevegetablesVinegar（醋）（醋）TastecharacteristicsSalty,Fresh,OriginalStirfried,FirepowerSoup,SeafoodPlentifulandsubstantial咸鲜为主，突出本味咸鲜为主，突出本味以以“爆爆”见长，注重火见长，注重火功功精于制汤，注重用汤精于制汤，注重用汤烹制海鲜，独到之处烹制海鲜，独到之处丰满实惠、风格大气丰满实惠、风格大气27BraisedIntestinesinBrownSauce（九九转大大肠）ZhaJinchan（deepfriedgoldencicada）28Sweatandsourcarp：isoneoftheclassicHandishesinShandongProvince,belongstothelucuisine.Sweatandsourcarphasgoldencolor,crispoutsideandtenderinside,sweetandacid.糖醋糖醋鲤鱼是山是山东省省经典的典的汉族名菜之一，属于族名菜之一，属于鲁菜系。

糖醋菜系糖醋鲤鱼色色泽金黄，外焦里嫩，香甜酸醇金黄，外焦里嫩，香甜酸醇济南府志南府志上早上早有有“黄河之黄河之鲤，南，南阳之蟹，且入食阳之蟹，且入食谱”的的记载29Nutrition：Carp:Highproteindigestionandabsorptionrateof96%Essentialminerals,vitaminAandvitaminDFatmorethanunsaturatedfattyacids,Reducecholesterol（胆固醇）（胆固醇）Preventarteriosclerosis（动脉硬化），（动脉硬化），Coronary（冠状（冠状动脉）动脉），Heartdisease30Sichuancuisine：isastyleofChinesecuisineoriginatingfromSichuanprovinceinsouthwesternChina.Foursub-stylesincludeChongqing,Chengdu,Zigong,andBuddhistvegetarianstyle.31History：川菜系是一个川菜系是一个历史悠久的菜系它的史悠久的菜系。

它的发源地是源地是古代的巴国和蜀国古代的巴国和蜀国历代典籍和各个朝代的文代典籍和各个朝代的文人人骚客的客的诗词文章里有不少文章里有不少对于川菜的于川菜的记载川菜川菜兴起于清末和抗起于清末和抗战两个两个时间段，其特点在段，其特点在于于红味味讲究麻、辣、香，白味咸究麻、辣、香，白味咸鲜中仍中仍带点微点微辣32Cuisinefeature：BoldflavoursPungency（刺激）（刺激）Spiciness（香辣）（香辣）Garlic（蒜）（蒜）Sichuanpepper(花椒花椒)PeanutsSesamepaste（芝麻酱）（芝麻酱）,Ginger（生姜）（生姜）Useofhotandnumbingflavor(麻辣味麻辣味型型)isatypicalelementofSichuancooking.33Husbandandwifeslungslice？PorkLungsinChiliSauce夫妻肺片夫妻肺片34Kungpaochicken丁宝丁宝桢原籍原籍贵州，清咸丰年州，清咸丰年间进士，曾任山士，曾任山东巡巡抚，后，后任四川任四川总督他一向很喜督他一向很喜欢吃辣椒与猪肉、吃辣椒与猪肉、鸡肉爆炒的肉爆炒的菜肴，菜肴，调任四川任四川总督后，每督。