中国饮食文化英语介绍讲稿.ppt

《中国饮食文化英语介绍讲稿.ppt》由会员分享，可在线阅读，更多相关《中国饮食文化英语介绍讲稿.ppt（24页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。

1、关于中国饮食文化英语介绍第一页，讲稿共二十四页哦Chinese cuisine culture is an important part of Chinese culture in the aspect Of cooking and leisure. This unique art owes itself to the long history ,vast territory and hospitable tradition of China. Chinese food is famous for its perfect combination Of color, aroma ,taste a

2、nd appearance. It gives emphasis to the selection of rawmaterials, the texture of food ,the blending of seasonings(佐料), slicing techniques ,the perfect timing of cooking and the art of laying out the food on the plate . 第二页，讲稿共二十四页哦. Among the best-known schools of cuisine are the Cantonese cuisine

3、of the south,The Shandong cuisine of north ,the Huai -Yang cuisine of the east and the Sichuan cuisine of the west ,noted as “the light flavor of the south, the salty flavor of the north, The sweet flavor of the east and the spicy-hot flavor of the west”第三页，讲稿共二十四页哦Eight Cuisines Chinese cuisine has

4、 a number of different genres, but the most influential and typical known by the public are the Eight Cuisines. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that

5、 establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien.第四页，讲稿共二十四页哦

6、Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma,freshness, crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in

7、 Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.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

8、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。Shandong Cuisine第五页，讲稿共二十四页哦Dezhou Braised Chicken 德州扒鸡Sweet and Sour Carp 糖酥鲤鱼第六页，讲稿共二十四页哦Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Gua

9、ngdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.raptors and beasts to produce originati Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses ve dishes. Its basic cooking techniques include roastin

10、g, stir-frying, sauteing, deep-frying, braising, stewing and steaming. 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。 Guangdong Cuisine第七页，讲稿共二十四页哦 Crispy spring rolls 芋丝炸春卷Barbecue pork with honey flavour蜜汁叉烧 第八页，讲稿共二十四页哦Sichuan Cu

11、isine 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, produc

12、ing 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

13、辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和prickly ash，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。第九页，讲稿共二十四页哦灯影牛肉 Lamp-shadow Beef 麻婆豆腐 Mapo Tofu宫保鸡丁 Kung Pao Chicken 鱼香肉丝 Braised pork 第十页，讲稿共二十四页哦Hunan Cuisine Hunan cuisine is one of the eight regional cuisines of China and is well known f

14、or its hot spicy(热辣，干辣热辣，干辣) flavor（味道）（味道）, fresh aroma（香味）（香味） and deep color. Common cooking techniques include stewing（炖）（炖）, frying（煎）（煎）, pot-roasting（烤）（烤）, braising（焖）（焖）, and smoking（熏）（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.第

15、十一页，讲稿共二十四页哦vLotus seeds in rock sugar syrup（冰糖湘莲）vHot and Sour Diced Chicken （酸辣鸡丁）Immortal chicken (神仙鸡)第十二页，讲稿共二十四页哦Jiangsu Cuisine stringent election materials, production of fine, medium bodied, four distinct seasons. In the cooking technology at stewed, fried, stewed, burning, and pay attentio

16、n to adjust the soup, keep the original flavor, refreshing, wide adaptability, strong but not greasy, thin rather thin, crisp sodden off the bone, tender and crisp. 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，滑嫩爽脆第十三页，讲稿共二十四页哦Braised lion head 狮子头 The beggers chicken 叫花鸡Gr

17、ound chicken pot 地锅鸡第十四页，讲稿共二十四页哦Zhejiang CuisineAs 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

18、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. 第十五页，讲稿共二十四页哦West Lake Fish in Vinegar Gravy西湖醋鱼

19、Shelled shrimps cooked in 龙井虾仁 Dongpo rou 东坡肉第十六页，讲稿共二十四页哦Fujian CuisineFujian cuisine (闽菜闽菜or福建菜福建菜) has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very

20、thin thread. And thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.第十七页，讲稿共二十四页哦Bud

21、dha jumps over the wall佛跳墙 Dongbi dragon pearl 东壁龙珠 lychee meat 荔枝肉第十八页，讲稿共二十四页哦Huizhou CuisineIt is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Anhui cuisine menu, you will find less fried or quick-fried dishes than

22、 those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking.第十九页，讲稿共二十四页哦Mao Fengxun reeves shad 毛峰熏鲥鱼 Ham stewed rhizome shoots 腌鲜鳜鱼 Sugar Taro 拔丝芋头第二十页，讲稿共二十四页哦Special snack第二十一页，讲稿共二十四页哦oyster omelet 蚵仔煎Pian Fen 片粉Chicken Feet 虎皮凤爪第二十二页，讲稿共二十四页哦Snowballing usury 驴打滚Barbecued pork pastry叉烧酥Steamed dumplings水晶虾饺Streamed stuffed bun 小笼包第二十三页，讲稿共二十四页哦感谢大家观看第二十四页，讲稿共二十四页哦