食在广州(英语).ppt
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1、 金融金融11011101 张哲莹张哲莹ContentsThe First ImpressionFlavor FeaturesFamous CuisineCantonese SoupCantonese Morning TeaThe First ImpressionOne of the eight great traditions of Chinese cuisine 中国著名八大菜系之一中国著名八大菜系之一Guangzhou,a food paradise.食在广州食在广州 The First ImpressionOriginate from Han Dynasty.粤菜起源于汉粤菜起源于汉.
2、The business boom and the cuisine develop.商业的日益兴旺,为粤式饮食特别是粤菜的成长商业的日益兴旺,为粤式饮食特别是粤菜的成长提供了一个非常重要的条件和场所。提供了一个非常重要的条件和场所。Located in subtropical and abundant in rainfall.It is rich in resources and in a choice position.广东地处亚热带,濒临南海,雨量充沛,四季常广东地处亚热带,濒临南海,雨量充沛,四季常青,物产富饶。故广东的饮食,一向得天独厚青,物产富饶。故广东的饮食,一向得天独厚。Flav
3、or FeaturesAttachgreatimportancetomouth-feelAttachgreatimportancetomouth-feel菜肴注重良好的口感菜肴注重良好的口感菜肴注重良好的口感菜肴注重良好的口感BefamousforthetasteoflightBefamousforthetasteoflight、freshfresh、crispycrispy、smoothsmooth 讲究清、鲜、嫩、爽、滑、香讲究清、鲜、嫩、爽、滑、香讲究清、鲜、嫩、爽、滑、香讲究清、鲜、嫩、爽、滑、香 五滋:酸、甜、苦、辣、咸五滋:酸、甜、苦、辣、咸六味:清、鲜、嫩、爽、滑、香六味:清、鲜
4、、嫩、爽、滑、香Roasted crispy suckling pig 脆皮乳猪脆皮乳猪Eat in special days,such as wedding days,ancestor-memorial days and newly opened days.广东人每逢婚嫁祭祖或开张大吉,这道菜总会出现。Boiled Chicken with Sauce白切鸡白切鸡Its impossible that thereis no chicken for feast.无鸡不成宴。As it is just done,it taste fresh and crispy.刚熟不烂,保持原味,刚熟不烂,保
5、持原味,皮爽肉滑,清淡鲜美皮爽肉滑,清淡鲜美。Roast Goose烧鹅烧鹅After Five Spices is besmeared on it,put it into the boiling water then the cold one.Roast it after salt it.Its skin is crisp but the meat is fresh.涂五香料,滚水烫皮,过冷水。涂五香料,滚水烫皮,过冷水。经腌制,最后挂在烤炉里或明火经腌制,最后挂在烤炉里或明火上转动烤成。具有皮脆、肉嫩、上转动烤成。具有皮脆、肉嫩、骨香、肥而不腻的特点。骨香、肥而不腻的特点。Put the
6、cooked forelegs of the pigs in the spring water for one day.将猪手(前脚)洗净斩件先煮熟,再放到流动的泉水漂洗。将猪手(前脚)洗净斩件先煮熟,再放到流动的泉水漂洗。Then cook them with vinegar,sugar and salt again,and it is done after soak it for hours.一天捞起再用白醋、白糖、盐一同煮沸,待冷一天捞起再用白醋、白糖、盐一同煮沸,待冷却后浸泡数小时,即可食用。却后浸泡数小时,即可食用。It has the name because the water
7、is from Baiyun Hill.因泉水取自白因泉水取自白云山,故名为白云猪手。云山,故名为白云猪手。Baiyun Trotter 白云猪手白云猪手Zhusheng Noodles竹升竹升面面People make the noodles and the dumpling skins by using the bamboo to rub the surface.It may last about one hour and a half or more.人们用传统方法用“竹升”(大茅竹竿)搓面、和面,压打出面条、云吞皮的一类面食。一般压打1.5-2小时。People should pay
8、attention to the bamboo they use.Different bamboo may have different effect.选用的“竹升”也有讲究。选用不同的竹升,打出的面口感也不同。CantoneseSoupwIn Guangzhou,an old saying goes that the Cantonese soup is indispensable in a meal.广州有句老话:宁可食无菜,不可食无汤。广州有句老话:宁可食无菜,不可食无汤。wThe Cantonese soup need several hours for cooking.It can p
9、reserve ones health and beautify ones feature.广东的老火靓汤都要褒几个小时才够。有着养生广东的老火靓汤都要褒几个小时才够。有着养生和美容的功效。和美容的功效。It is for summer,because it is clearing heat and removing toxicity.清热、润肺,十分适合夏日饮用。Euphorbia royleana and ribs in soup剑花(霸王花)煲排骨剑花(霸王花)煲排骨Corn、carrot and ribs in soup玉米胡萝卜猪骨汤玉米胡萝卜猪骨汤 This is also a k
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