跨文化交际：中英文化对比 (1).pdf
Cuisine and Dining Etiquette菜肴与用餐礼仪菜肴与用餐礼仪Unit 3Section A Chinese Cuisine and Dining EtiquetteOutline of Unit 3Topic 1 Chinese cuisineTopic 2 Chinese dining etiquetteSection B Cuisine and dining etiquette in the WestTopic 3 Cuisine in the WestTopic 4 Dining etiquette in the WestChinese Cuisine 中国菜肴Topic 1crystallizestir-frysautpoach pt v.水煮，去壳水煮(蛋)fry fra v.油炸，油煎 n.油炸食品sautste,or sote v.煸;嫩煎crystallize krstlaz v.使结晶；做成蜜饯Useful Words&Expressions:Cooking verbsquick-fry爆deep fry油炸shallow-fry煎dry-fry干煸stir-fry炒poachUseful Words:Cooking verbsstew stju v./n.炖；煨braise brez v./n.煨;(红)烧simmer smr v.文火慢煮、煨、炖steam stim v.蒸(食物)stewbraisesimmersteamBRAISES AND STEWSA braise consists of large pieces of food,atleastportion-size,cookedbythebraisingmethodfirst dry heat,then moist heat.A stew consists of small pieces of food,bite-sized or slightly larger,cooked either by thebraising methodfirst dry heat,then moist heator by the simmering method(moist heat only).bake bek v.(在烤炉里)烘烤（面包、蛋糕、派和曲奇饼干等）roast rost v.烘，烤(肉等)grill rl v.(将食物放到金属架上)烧烤，炙烤bakeroastgrillUseful Words:Cooking verbsChinese cuisineRichness of Chinese CuisineTherehavebeenamultitude(mlttud 众多)of cooking styles inChina due to factors such resources,climate,geography,history,cookingtechniques and lifestyle.Four major schools:Sichuan,Shandong,Guangdong and Jiangsu cuisines,which represent the West,North,South and East China cuisines.川菜粤菜鲁菜苏菜Schools of Chinese cuisineFour major schools:Sichuan,Shandong,Guangdong and Jiangsu cuisines,which represent the West,North,South and East China cuisines.闽菜湘菜浙菜徽菜Four new schools:Fujian,Zhejiang,Hunan,and Anhui cuisines.Schools of Chinese cuisineFeatures：Wide selection of materials and use of diverse cooking methods Raw materials(原材料原材料):Mainly domestic animals,birds,vegetables,andseafood such as sea cucumber,abalone andscallopsCooking methods：Stewing,roasting,boiling,quick frying,quickfrying with flour,and crystallizing with honeydomestic animals家禽sea cucumber海参Abalone鲍鱼Scallop扇贝Shandong cuisineThe most famous Shandong dishes:Sweet and Sour Carp Braised Sea Cucumber with Spring OnionsConfucian dishes such as Crystal Prawn Ringsand Fried Chrysanthemum Shrimp Dumplingsand so on.Sweet and Sour Carp糖醋鲤鱼Crystal Prawn Rings 翡翠虾环Fried Chrysanthemum Shrimp Dumplings炸菊花虾包Braised Sea Cucumber with Spring Onions葱烧海参Confucian dishes孔府菜孔府菜A culinary tradition developed byConfucius family,listed Chinasnationalintangibleculturalheritage in 2011Topic Shandong cuisineFeatures：Bold flavours,particularly the pungency(辛辣)and spiciness(香馥)Significance：UNESCO declared Chengdu,the capital of SichuanProvince to be a city of gastronomy(美食学)in 2010to recognize the sophistication of its cookingSpices：Garlic,chillipeppers,ginger,staranise(ns茴香),and the unique Sichuan pepperwhich produces a tingly(tli刺痛的),numbing(nm麻的)sensation in the mouthGarlic大蒜chilli peppers辣椒Ginger姜star anise八角茴香Sichuan pepper川椒UNESCO abbr.联合国教科文组织United Nations Educational，Scientific，and Cultural OrganizationSichuan cuisineCooking methods：Stir-frying,steaming,braising,baking,and the most popular one quick fryingFamous dishes：Gong Bao Chicken,Dry-fried Green Beans,Sichuan Hotpot,Spicy Slices of PoachedPork,and Dandan Noodles etc.Gong Bao Chicken宫保鸡丁Dry-fried Green Beans干煸云豆Spicy Slices of Poached Pork水煮肉片Sichuan Hotpot四川火锅Sichuan cuisineFeatures：Represented by Huaiyang cuisine,very refinedand presented colorfully and artistically,naturalflavorsCooking methods：Elaborate and precise,including stewing,braising,simmering,andboiling,whichpreservetheoriginal flavors and maintain clarity,freshness,and mildness(温和)of the ingredients(原料)Huai Yang 淮扬淮扬,the name of an areaof the lower reaches of the HuaiheRiver and the Yangtze River,includingHuaian,Taizhou,Zhenjiang,Yancheng,Yangzhou etc.江南醉蟹扇面蒿秆Jiangsu cuisineFamous Jiangsu dishes：Wensi Tofu,Sweet and Sour Mandarin Fish,and Yangzhou Fried RiceWensi Tofu文思豆腐Sweet and Sour Mandarin Fish松鼠桂鱼Yangzhou Fried Rice扬州炒饭Jiangsu cuisineFeatures：Use of fresh seafood and a wide variety of meat,including pork,beef,chicken,goose,duck etc.Cooking methodsSteaming,stir-frying,shallow frying,doublesteaming,braising,and deep-fryingCondiments(调味料调味料):Spring onions(大葱),sugar,salt,soy sauce,rice wine,cornflour,vinegar,scallion oil(葱油),sesame(sesmi芝麻)oil etc.beeflambsteakchickenminceporksoy sauce酱油vinegar醋sesame oil香油Guangdong cuisineTraditional Guangdong dishes:Roast Goose,Steamed Fish,Scalded（skld 烫洗）Shrimp,RiceNoodle Rolls(肠粉),and Wonton Noodles,and soupsRoast Goose烧鹅Steamed Fish清蒸鱼Scalded Shrimp 白灼虾Rice Noodle Rolls 肠粉Wonton Noodles云吞面Guangdong cuisineFujian cuisineFeatures：Light,softandtender,withparticularemphasis on an umami(ummi鲜味)tasteRaw materials：Diverse seafood and woodland delicacies(delksi 佳 肴),includinglocalfish,shellfish(贝类),turtles,mushrooms andbamboo shoots(bmbu uts竹笋)shellfish贝类bamboo shoots竹笋turtle乌龟Unique seasoning(调味品调味品):Fish sauce(鱼露)and shrimp oil(虾油)Cooking methods:Braising,stewing,steaming and boiling etc.The most famous dishes:Fotiaoqiang,Fried Oysters（牡蛎;蚝),Lychee(liti荔枝)MeatFotiaoqiang佛跳墙Fried Oysters香煎牡蛎Lychee Meat荔枝肉fish sauce 鱼露shrimp oil 虾油Fujian cuisineZhejiang cuisineFeatures：Dainty(讲究)and refined(雅致),fresh andsoft,with the flavor of mellow fragranceCooking methods：Sauting,braising,stewing and so onThe most popular dishes：Beggars Chicken,Dongpo Pork,West LakeFish in Vinegar Gravy,and confections(甜点)made from sugar,beans,rice,and wheatBeggars Chicken叫花鸡Dongpo Pork东坡肉West Lake Fish in Vinegar Gravy 西湖醋鱼Confections小吃Features：Hot and spicy flavors,fresh aromaand deep colorsCooking methods：Stewing,frying,pot-roasting,braisingand smokingThe most popular dishes：Beer Duck,Dry-wok Chicken,HomemadeBean Curd(豆腐),Maos Braised Pork,FishHead Steamed with Chopped Chilli etc.Beer Duck啤酒鸭Dry-wok Chicken干锅鸡Home-made Bean Curd家常豆腐Maos Braised Pork毛氏红烧肉Fish Head Steamed with Chopped Chilli剁椒鱼头Hunan cuisineAnhui cuisineAnhui cuisine：Wild herbs(野菜),fungi(木耳)andmushrooms from the local mountainsCooking methods：Comparatively simple,chieflybraising and stewingThe most popular dishes：Li Hongzhang Hodgepodge(李鸿章烩 菜),EggDumplings,SteamedStone Frog and so on.Li HongzhangHodgepodge李鸿章烩菜Egg Dumplings蛋饺Steamed Stone Frog清蒸石鸡LiHongzhangHodgepodge:Apopulardishnamed after Li Hongzhang(1823-1901),a topofficial of the late Qing dynasty(1644-1911)fromAnhui Province,and a leading figure in Chinasrelations with the Western powers.be particular about 对讲究Features IngredientsCooking methodsMost Famous dishesEight Major Schools of Chinese CuisineChinese cuisineA video on Chinese cuisine
