中国美食(英文版)知识分享.ppt

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1、CHINESEFOOD第一页，共45页。ChineseCuisinesChinacoversalargeterritoryandhasmanynationalities;hencethereisawidevarietyofChinesefoods,eachwithquitedifferentbutfantasticandmouthwateringflavors.BecauseChinaslocaldisheshavetheirowntypicalcharacteristics,Chinesefoodcanbedividedintoeightregionalcuisines,thedistinc

2、tionofwhichisnowwidelyaccepted.第二页，共45页。Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.第三页，共45页。EightRegionalCuisinesGuangdongCuisineShandongCuisineSichuanCuisineHuaiyangCuisineZhejiangCuisineAnhuiCuisineHunanCuisineFujianCuisine第四页，共45页。第五页，共45页。Guangdo

3、ngCuisineTasting clean,light,crisp and fresh,Guangdongcuisine,familiartoWesterners,usuallyhasfowlandother meats that produce its unique dishes.Thebasic cooking techniques include roasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.Steaming and stir-frying are mostfrequentlyusedtopr

4、eservetheingredientsnaturalflavors.第六页，共45页。SteamedSeaBass(清蒸(qngzhng)石斑鱼）第七页，共45页。RoastedPiglet(烤乳猪)第八页，共45页。SharkFinSoup（鱼翅(ych)汤）第九页，共45页。ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clean,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtend

5、erness.ShallotsandgarlicarefrequentlyusedasseasoningssoShandongdishestastepungent.SoupsaregivenmuchemphasisinShandongcuisine.Thinsoupsareclearandfreshwhilecreamysoupsarethickandtastestrong.第十页，共45页。红烧(hngsho)肘子(braisedporkjoint)第十一页，共45页。YellowRiverCarpinSweetandSourSauce（糖醋(tnc)黄河鲤鱼）第十二页，共45页。九转大肠(

6、dchng)(roastedporkintestine)第十三页，共45页。SichuanCuisineCharacterizedbyitsspicyandpungentflavors,Sichuancuisine,withamyriadoftastes,emphasizestheuseofchili.Pepperandpricklyasharealwaysinaccompaniment,producingthetypicalexcitingtastes.Garlic,gingerandfermentedsoybeanarealsousedinthecookingprocess.Wildveg

7、etablesandmeatssuchasareoftenchosenasingredients,whilefrying,fryingwithoutoil,picklingandbraisingareusedasbasiccookingtechniques.第十四页，共45页。回锅肉(Doublecookedporkbelly,Sichuanstyle)鱼香肉丝(fishflavoredporkslices)第十五页，共45页。一品(ypn)熊掌(bears-paw)干烧鱼翅(Dry-friedSharkFin)第十六页，共45页。宫爆鸡丁KungPaoChicken第十七页，共45页。Map

8、oTofu（麻婆豆腐(mpduf)）第十八页，共45页。HuaiyangCuisineHuaiyangCuisine,alsocalledJiangsuCuisine,ispopularinthelowerreachesoftheYangtzeRiver.Usingfishandcrustaceansasthemainingredients,itstressestheirfreshness.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechniqueisespeciallywellknown.Cookingtechniquesc

9、onsistofstewing,braising,roasting,andsimmering.TheflavorofHuaiyangCuisineislight,freshandsweetanditspresentationisdelicatelyelegant.第十九页，共45页。StewedCrabwithClearSoup(红烧(hngsho)蟹清汤)第二十页，共45页。Long-boiledandDry-shreddedMeat(鸡汤煮干丝(ns)第二十一页，共45页。DuckTriplet(三套鸭）第二十二页，共45页。CrystalMeat（水晶(shujng)肉）第二十三页，共4

10、5页。ZhejiangCuisineComprisinglocalcuisinesofHangzhou,Ningbo,andShaoxing,ZhejiangCuisineisnotgreasy.Itwinsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswiththeirmellowfragrance.HangzhouCuisineisthemostfamousoneofthethere.第二十四页，共45页。SourWestLakeFish（西湖(xh)醋鱼）第二十五页，共45页。（龙井(lngjn

11、g)虾仁）LongjingShelledShrimp第二十六页，共45页。BeggarsChicken（叫花鸡）第二十七页，共45页。东坡肉(BraistDongpoPork)第二十八页，共45页。AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamwillbeaddedtoimprovetasteandcandiedsugaraddedtogainfreshness.第二十九页，共45页。红烧(hngsho)果子狸(

12、Pagumalarvata)火腿炖甲鱼(Braisedturtlewithham)第三十页，共45页。符离集烧鸡(FuliRostedChicken)第三十一页，共45页。(黄山(hunshn)红烧石歧项鸽)HuangshanBraisedPigeon第三十二页，共45页。蜜汁(mzh)红芋(RedTaroinHoney)第三十三页，共45页。HunanCuisineHunancuisineconsistsoflocalcuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteauareas.Itischaracterizedbythickand

13、pungentflavors.Chili,pepperandshallotareusuallynecessitiesinthisvariation.第三十四页，共45页。HotChicken（辣子鸡）第三十五页，共45页。冰糖冰糖(bngtng)湘莲湘莲(Lotus Seedpod with Crystal Sugar)第三十六页，共45页。腊味(lwi)合蒸(SteamedMultiplePreservedHams)第三十七页，共45页。DonganChicken（东安鸡）第三十八页，共45页。FujianCuisineCombiningFuzhouCuisine,QuanzhouCuisi

14、neandXiamenCuisine,FujianCuisineisrenownedforitschoiceseafood,beautifulcolorandmagicaltastesofsweet,sour,saltandsavory.Themostdistinctfeatureistheirpickledtaste.第三十九页，共45页。BuddhaJumpingOvertheWall（佛跳墙）第四十页，共45页。SnowChicken（雪鸡(xuj)）第四十一页，共45页。Phoenix-tailedPrawns（凤尾(fnwi)虾）第四十二页，共45页。醉糟鸡(Drunkenchicken)第四十三页，共45页。太极(tij)明虾球(TaiChiMingShrimp)第四十四页，共45页。THANKYOUFORYOURWATCHING第四十五页，共45页。