研究生英语美食-PPT.ppt

CULINARY DELIGHTS IN CHINAXXXXXXXAA1OutlineKeywords AbstractEightRegionalChineseCuisines12345ConclusionIntroduction6Everydishhasastory2Abstract1ItiswidelyacknowledgedthatfromtheMingdynastiesonwards,thereareeightmajorschoolsofcuisinebasedonregionalcooking.TheycamefromShandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,andAnhuiprovince.Everyschoolhasitsspecialtiescuisine.Withsimplydescribingeightschoolsofcuisineandtakingthreespecialdishesasexamples,Chinesefoodinallitsvarietyandcomplexityisunquestionablyoneofthefinestpleasures.InChineseculture,foodcanbringwarmthandhospitality.32KeywordsChinese cuisineeightschoolsofcuisineChineseculture43IntroductionChinesecuisineisabrilliantfacetofChinesecultureandthereareeightmajorschoolsofChinesebasedregionalcooking.Today,theculinaryindustryisdevelopingevenmorerapidlythanbefore.Inadditiontothesetraditionalcuisines,theculinaryindustryinChinahasundergonegreatchanges,asalmosteveryplacehasitsownlocalspecialties.54RegionalChineseCuisinesShandongCuisinesfamousforitswideselectionofmaterialanduseofdifferentcookingmethods.Therawmaterialsaremainlydomesticanimalsandbirds,seafoodandvegetables.Themasterlycookingtechniquesincludequickfrying,stewing,roasting,boiling,usingsugartomakefruit,crystallizingwithhoney.scalliongarlicginger64RegionalChineseCuisinesShandongCuisinessweetpotatowithcaramelizedsugar(Basi-digua)nine-coiledlargeintestine(Jiuqu-dachang)7大家应该也有点累了，稍作休息大家有疑问的，可以询问和交流大家有疑问的，可以询问和交流大家有疑问的，可以询问和交流大家有疑问的，可以询问和交流84RegionalChineseCuisinesShandongCuisinesAtraditionaldelicacyinDezhou,ShandongProvincecreatedduringthereignofEmperorGuangxuoftheQingDynasty(1644-1911)withahistoryofmorethan100years.CitizensfromhomeandvisitorsfromabroadarecertaintohaveatasteofthechickenwhentheypassDezhou.Itfeaturesredglossyskin,tendertexture,aromaticsmellandjuicytaste.DezhouBraisedChicken94RegionalChineseCuisinesSichuanCuisinesfamousforitsspicyandhotfood,especiallytheuseofChinesepricklyashseedsandotherspicessuchaschilipepper.Usingfermentedbeansauceandasetofuniquecookingmethods.Sichuancuisineisnowfamousandpopularacrosstheworld.104RegionalChineseCuisinesGuangdongCuisinesLocationGuangdongProvinceislocatedinsouthernChina,withamoderateclimateandabundantproduceallyearround.Guangdongcuisineisfamousforitsseafoodaswellasforitsoriginalityandrefinedcookingprocesses.Varioussoupsinthiscuisinearelovedbypeoplealloverthecountry.114RegionalChineseCuisinesFujianCuisinesFujiancuisineisknowntobelightbutflavorful,soft,andtender,withparticularemphasisonumamitaste,knowninChinesecookingasxianweiaswellasretaining.cookingtechniquesincludebraising,stewing,steamingandboiling.BuddhaJumpingovertheWall12ItisatraditionaldishofFujiancuisinewhichismadefrombraisingchickeninredyeastrice.Thisdishistraditionallyservedtocelebratebirthdaysandservedwithlonglifenoodles.Fujianredwinechicken134RegionalChineseCuisinesJiangsuCuisinesJiangsucuisinestextureischaracterizedassoft,butnottothepointofmushyorfallingapart.Asthestyleistypicallypracticednearthesea,fishisaverycommoningredientincooking.Othercharactersthestrictselectionofingredientsaccordingtotheseasons.emphasisonthematchingcolourandshape.usingsouptoimproveflavor.144RegionalChineseCuisinesZhejiangCuisinesZhejiangcuisineislightandexquisite,andistypicaloffoodfromalongthelowerYangtzeRiver.OnefamousdishisWestLakeVinegarFish,whichlooksprettyandhasthedelicaterefreshingflavorsofnature.ManyChineserestaurantsinChina,aswellasinotherpartsoftheworld,servethisdish,butoftentheflavorislessauthenticcomparedtothatfoundinHangzhou,capitalofZhejiangProvince,whichhasuniqueaccesstothefishandwaterofWestLake.154RegionalChineseCuisinesHunanCuisinesHunancuisineischaracterizedbyemphasisonknifework,seasoning,especiallybefamousforhotandsourdishesandwaxproducts,andcookingtechniquesaregoodsimmer,steamed,fried,stew,friedandsoon.ItcanbedividedintoXiangjiangRiverBasin,DongtingLakeDistrictandXiangxiMountainthreelocalschools.TherepresentativedishesoftheHunancuisineareDuojiaoYutou,Dong-anChicken,TenKingXianglian,DryChicken,Yellowduck,“Huaihuaduck,Zuozongtangchicken“.Also,stinkytofu.stinkytofu164RegionalChineseCuisinesAnhuiCuisinesDatingbackmorethan1,000yearsofhistory,Huizhoutraditionalfolkdishes.ItisderivedfromthenativecookingstylesoftheHuangshanMountainsregioninChinaandissimilartoJiangsucuisine.Anhuicuisineisknownforitsuseofwildherbs,fromboththelandandthesea,andsimplemethodsofpreparation.17LiHongzhangChopsueyApopulardishnamedafterLiHongzhang,aprominentstatesmanintheQingDynastywhowasfromAnhui.Thedish,acomplexsoup,issomewhatsaltywithatasteofsweetness.Manyingredientsareusedinthesoupbutthemostcommononesincludeseacucumber,fish,squid,bamboo,drybeancurd,chicken,ham,andassortedvegetables.18Shandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,andAnhuiprovince195EverydishhasastoryThenamesofChinesedishesarediverse,butbehindeachofthefamousdishesisaninterestingstoryexplainingwhyitispopular.Agoodnamecanmakethedishmoreinteresting;however,somenamesaresoeccentricthattheymayconfusepeople,bothChineseandforeigners.Ifyouonlytranslatethenamesliterallywithnoexplanation,youcouldmakeafoolofyourself.Goubuli steamed bunsDongpo MeatBuddha Jumping over the Wall205EverydishhasastoryGoubuli steamed bunsThereisaninterestingstorybehindit.GoubulisteamedbunswerefirstsoldinTianjinout150yearsago.AlocalmanbythenameofGouzi(Dog)workedasanapprenticeinashopsellingbaozi(steamedbuns).Afterthreeyears,hesetuphisownbaozishop.Becausehisbunsweresodelicious,hesoonhadathrivingbusinesswithmoreandmorepeoplecomingtobuyhisbuns.AshardworkingasGouziwas,hecouldnotkeepupwithdemandsohiscustomersoftenhadtowaitalongtimetobeserved.Impatient,somepeoplewouldcallouttourgehimon,butashewassobusypreparingthebuns,hedidntanswer.PeoplethereforecametocallhisbunsGoubuli,meaningGouzipaysnoattention.Thiseccentricname,however,hashadverygoodpromotionaleffects,andhasbeenusedeversince.Goubuliisnowatime-cherishedbrandnameinTianjin.215EverydishhasastoryDongpo MeatIn Zhejiang cuisine,there is a well-known dish calledDongpoMeat.Thisdishofstreakyporkispreparedoveraslowfirewherethebigchunksofporkarebraisedwithgreenonion,gingercookingwine,soysauce,andsugar.Thefinisheddishisbrightredincolorandthemeatistenderandjuicyand,liketheGoubulibuns,notatallgreasy.ThisdishwasnamedafterSuDongpo(1037-1101),agreatpoetoftheNorthernSongDynasty(960-1127),whocreateditwhenhewasanofficialinHangzhou.Itissaidthat,whenhewasinchargeofthedrainageworkforthe West Lake,Su Dongpo rewarded workers with stewedporkinsoysauce,andpeoplelaternameditDongpoMeat,tocommemoratethisgiftedandgenerouspoet.225EverydishhasastoryBuddha Jumping over the WallBuddhaJumpingovertheWallwascreatedinarestaurantcalledGatheringSpringGardeninFuzhou,Fujian,duringthereignoftheQingEmperor,Guangxu(1875-1908).ItwasnamedEightTreasuresStewedinaPotandthenamewaslaterchangedtoblessingandLongevity.Oneday,severalscholarscarnetoGatheringSpringGardenforameal.Whenthedishwasserved,oneofthescholarsimprovisedapoem:Fragrancespreadstotheneighborhoodoncethelidlifts,/OnewhiffandtheBuddhaJumpsthewall,abandoningtheZenprecepts”Hencethenameofthedish!236ConclusionChinesepeopleliketocreatealively,warm,andharmoniousatmosphereduringmeals.Inasense,ithasstrengthenedthecollectivespiritofthenation.Withsimplydescribingeightschoolsofcuisine(Shandong,Sichuan,Guangdong,Fujian,Jiangsu,Zhejiang,Hunan,andAnhuiprovince),andnamestoriesofthreespecialdishes,Chinesefoodisunquestionablyoneofthefinestpleasures.WelcometoChina.24