中国美食英文介绍精选课件.ppt

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1、关于中国美食英文介绍第一页，本课件共有27页苏菜苏菜江苏省江苏省粤菜粤菜广东省广东省川菜川菜四川省四川省鲁菜鲁菜山东省山东省八大菜系湘菜湘菜湖南省湖南省闽菜闽菜福建省福建省浙菜浙菜浙江省浙江省徽菜徽菜安徽省安徽省一、八大菜系一、八大菜系第二页，本课件共有27页第三页，本课件共有27页 气候 条件 烹饪 特色 自然地理 饮食 习惯 资源 资产与菜系形成相关的因素悠久历史Chinese Eight Chinese Eight Regional Cuisines Regional Cuisines 中国八大菜系中国八大菜系Chinese cuisine Chinese cuisine include

2、s a variety of includes a variety of different flavors due to different flavors due to Chinas vast Chinas vast geography and diverse geography and diverse nationalities.Local nationalities.Local dishes with their own dishes with their own distinctiveness can be distinctiveness can be roughly divided

3、 into roughly divided into eight regional cuisineseight regional cuisines第四页，本课件共有27页苏菜Jiangsu Cuisine:Also called Jiangsu Cuisine:Also called Huaiyang,Jiangsu uses Huaiyang,Jiangsu uses seafood as its main ingredient seafood as its main ingredient inri:dint and is known for inri:dint and is known f

4、or carving k:vi techniques carving k:vi techniques and a light,fresh and sweet and a light,fresh and sweet flavor.flavor.苏菜：江苏又名淮阳，菜肴以苏菜：江苏又名淮阳，菜肴以海鲜为主要原料，同样因其海鲜为主要原料，同样因其做工精美和口味清淡、香甜做工精美和口味清淡、香甜而出名。而出名。第五页，本课件共有27页第六页，本课件共有27页闽菜Fujian Cuisine:A combination of Fuzhou,Quanzhou,and Xiamen Fujian Cuisi

5、ne:A combination of Fuzhou,Quanzhou,and Xiamen Cuisine,Fujian is characterized by a pickled,sweet&sour taste Cuisine,Fujian is characterized by a pickled,sweet&sour taste and bright colors.and bright colors.闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜色美味鲜。第七页，本课件共有27页.第八页，本课件共有27

6、页浙浙菜菜Zhejiang Cuisine:Made up of Hanzhou,Ningbo Zhejiang Cuisine:Made up of Hanzhou,Ningbo and Shaoxing Cuisines,Zhejiang is enjoyed for and Shaoxing Cuisines,Zhejiang is enjoyed for its freshness,tenderness,and mellow its freshness,tenderness,and mellow melufragrance freirns.melufragrance freirns.浙

7、菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜浙菜：由杭州菜、宁波菜和绍兴菜组成，因其鲜嫩和口味清香而享誉盛名。嫩和口味清香而享誉盛名。第九页，本课件共有27页第十页，本课件共有27页湘菜Hunan Cuisine:Including local cuisines of Hunan Cuisine:Including local cuisines of Xiangjiang Region,Dongting Lake and Xiangxi Xiangjiang Region,Dongting Lake and Xiangxi coteau,Hunan is known for its use of

8、chili tili,coteau,Hunan is known for its use of chili tili,pepper pep and shallot lt,and a pepper pep and shallot lt,and a pungent pndnt flavor.pungent pndnt flavor.湘菜：包括湘江流域、洞庭湖区和湘西山区的菜湘菜：包括湘江流域、洞庭湖区和湘西山区的菜肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻肴，以善用红辣椒、胡椒粉和香葱以及辛辣而闻名。名。第十一页，本课件共有27页第十二页，本课件共有27页徽菜Anhui Cuisine:Anhui

9、 Cuisine focuses on cooking temperature,Anhui Cuisine:Anhui Cuisine focuses on cooking temperature,braising breizi,and stewing stju:i.Hams are used to improve braising breizi,and stewing stju:i.Hams are used to improve taste and sugar candy for freshness.taste and sugar candy for freshness.皖菜：主要强调烹饪

10、的火候，还有炖和焖。一般加点火腿调味，或皖菜：主要强调烹饪的火候，还有炖和焖。一般加点火腿调味，或是加点使口味更清新。是加点使口味更清新。第十三页，本课件共有27页第十四页，本课件共有27页Shandong Cuisine(Lu Cai)One of the oldest cuisines in China,with a history of 2,500 years.Originates from Confucius family banquette,then adopted by imperial kitchen.Lu cai has great influence in north Chi

11、na and has become the representative of North China cuisines第十五页，本课件共有27页Shandong Cuisine(Lu Cai)Specializes in seafood like prawns,sea cucumber,flounder Also emphasize on soup gravyTraditional luxury royal banquette第十六页，本课件共有27页第十七页，本课件共有27页鲁菜Shandong Cuisine:A combination of Jinan and Jiaodong,Sha

12、ndong Cuisine:A combination of Jinan and Jiaodong,Shandong is characterized by an emphasis on freshness,Shandong is characterized by an emphasis on freshness,aromarum,and crispness.aromarum,and crispness.鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口鲁菜：由济南和胶东两部分地方风味组成，注重鲜香和清脆爽口九转大肠九转大肠鲜橙汁排骨鲜橙汁排骨芙蓉干贝芙蓉干贝第十八页，本课件共有27页S

13、ichuan Cuisine(ChuSichuan Cuisine(Chu n Ci)2000 years of history but gained popularity all over China after 1980s Characterized in hot and numbing taste because using a lot of peppercorns and spices.Now it is one of the fastest growing cuisines in the world.Learn from other cuisines and cook in its

14、own style.第十九页，本课件共有27页Sichuan Cuisine(ChuSichuan Cuisine(Chun Cn C i)Beef and fish are most popularNow making more and more seafood due to the influence of Cantonese foodMost famous one is“hot and spicy crab”第二十页，本课件共有27页川菜川菜宫宫保保鸡鸡丁丁糖糖醋醋排排骨骨Sichuan Cuisine:Sichuan,both spicy and Sichuan Cuisine:Sic

15、huan,both spicy and pungent,is one of the most famous Chinese pungent,is one of the most famous Chinese cuisines in the world.cuisines in the world.川菜：四川的麻辣是世界上最著名的中国菜川菜：四川的麻辣是世界上最著名的中国菜系之一。系之一。第二十一页，本课件共有27页Cantonese Cuisine(YuCantonese Cuisine(Yu C C i i 粤菜粤菜)Long ago,Guangdong has been the farthe

16、st end of China and lack of all support from the rulers Cantonese people ate what they could find locally.Wild animals,plants even insects.18-19th century,immigrants spread over the world and set up many Cantonese restaurants.Nowadays,most Chinese restaurants overseas serve mainly Cantonese food.第二十

17、二页，本课件共有27页第二十三页，本课件共有27页Cantonese Cuisine(YuCantonese Cuisine(Yu C C i i 粤菜粤菜)Cantonese cuisine incorporates almost all edible meats,including organ meats,chicken feet,duck and duck tongues,snakes,and snails.Freshest and quality ingredients are crucial.Spices should be used in modest amounts to avo

18、id overwhelming the flavors of the primary ingredients.Garlic,chives,ginger and coriander leaves are main spices.第二十四页，本课件共有27页粤菜Guangdong Cuisine:Guangdong cuisine is creative with an Guangdong Cuisine:Guangdong cuisine is creative with an emphasis on artistic presentation.The cuisine is considered light,emphasis on artistic presentation.The cuisine is considered light,crisp,and fresh.crisp,and fresh.粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、粤菜：主要强调在菜的摆式上，口味特点是爽、淡、脆、鲜。鲜。第二十五页，本课件共有27页第二十六页，本课件共有27页2022/12/9感谢大家观看第二十七页，本课件共有27页