中国饮食文化英语介绍.pptx

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

1、ChinesecuisinecultureisanimportantpartofChinesecultureintheaspectOfcookingandleisure.Thisuniqueartowesitselftothelonghistory,vastterritoryandhospitabletraditionofChina.ChinesefoodisfamousforitsperfectcombinationOfcolor,aroma,tasteandappearance.Itgivesemphasistotheselectionofrawmaterials,thetextureof

2、food,theblendingofseasonings(佐料),slicingtechniques,theperfecttimingofcookingandtheartoflayingoutthefoodontheplate.第1页/共24页.Amongthebest-knownschoolsofcuisinearetheCantonesecuisineofthesouth,TheShandongcuisineofnorth,theHuai-YangcuisineoftheeastandtheSichuancuisineofthewest,notedas“thelightflavorofth

3、esouth,thesaltyflavorofthenorth,Thesweetflavoroftheeastandthespicy-hotflavorofthewest”第2页/共24页Eight Cuisines Chinese cuisine has 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,Guangdon

4、g Cuisine,Fujian Cuisine,Jiangsu Cuisine,Zhejiang Cuisine,Hunan Cuisine,and Anhui Cuisine.The essential factors that 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 some

5、times despite the fact that two areas are geographical neighbors their styles are completely alien.第3页/共24页ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.Shallotandgarlicareusuallyusedasseasonings

6、soShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisionisfamousforcookingseafoodwithfreshandlighttaste.山东菜系，由济南菜系和胶东菜系组成，

7、清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，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。ShandongCuisine第4页/共24页DezhouBraisedChicken德州扒鸡Sweet and Sour Carp 糖酥鲤鱼第5页/共24页CantonesefoodoriginatesfromGuangdong,thesouthernmostprovinceinChina.ThemajorityofoverseasChinesepeoplearefromGuangdo

8、ng（Canton）soCantoneseisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.raptorsandbeaststoproduceoriginatiTastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesvedishes.Itsbasiccookingtechniquesincluderoasting,stir-frying,sauteing,deep-frying,braising,

9、stewingandsteaming.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。GuangdongCuisine第6页/共24页芋丝炸春卷Crispyspringrolls芋丝炸春卷CrispyspringrollsCrispyspringrolls芋丝炸春卷Barbecueporkwithhoneyflavour蜜汁叉烧第7页/共24页Sichuan Cuisine Sichuan Cuisine,known

10、 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,producing typical exciting tastes.Besides

11、,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。四川菜系以其香辣而闻名，味道多变，着重使用红辣椒，搭配使用青椒和pricklyash，产生出经典的刺

12、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8页/共24页灯影牛肉Lamp-shadowBeef麻婆豆腐MapoTofu宫保鸡丁KungPaoChicken鱼香肉丝Braisedpork第9页/共24页Hunan Cuisine Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(热辣，干辣)flavor（味道）,fresh aroma（香味）and deep color.

13、Common cooking techniques include stewing（炖）,frying（煎）,pot-roasting（烤）,braising（焖）,and smoking（熏）.Due to the high agricultural output of the region,ingredients for Hunan dishes are many and varied.第10页/共24页vLotusseedsinrocksugarsyrup（冰糖湘莲）vHotandSourDicedChicken（酸辣鸡丁）Immortalchicken(神仙鸡)第11页/共24页Jia

14、ngsu Cuisinestringent election materials,production of fine,medium bodied,four distinct seasons.In the cooking technology at stewed,fried,stewed,burning,and pay attention to adjust the soup,keep the original flavor,refreshing,wide adaptability,strong but not greasy,thin rather thin,crisp sodden off

15、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12页/共24页Braisedlionhead狮子头Thebeggerschicken叫花鸡Groundchickenpot地锅鸡第13页/共24页Zhejiang CuisineAs Zhejiang cuisine consists of hundreds of small delicacies from its main cities,it takes in Hangzhous finen

16、ess and diversification,Ningbos softness and originality,and Shaoxings pastoral interests.Hangzhou,once the capital of the Southern Song 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-f

17、ry,braising,and steaming thus rendering the dishes both salubrious and savory.第14页/共24页WestLakeFishinVinegarGravy西湖醋鱼Shelledshrimpscookedin龙井虾仁Dongporou东坡肉第15页/共24页Fujian CuisineFujian cuisine(闽菜or福建菜)has four distinctive features,that is,fine cutting techniques,alternative soups,unique seasonings,a

18、nd exquisite cooking.Chefs can always cut the thin jellyfish into three pieces and into very 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.

19、To add to its appeal the food is served in or on elegant bowls or plates.第16页/共24页Buddhajumpsoverthewall佛跳墙Dongbidragonpearl东壁龙珠lycheemeat荔枝肉第17页/共24页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 An

20、hui cuisine menu,you will find less fried or quick-fried dishes than 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18页/共24页MaoFengxunreevesshad毛峰熏鲥鱼Hamstewedrhizomeshoots腌鲜鳜鱼SugarTaro拔丝芋头第19页/共24页Special snack第20页/共24页oysteromelet蚵仔煎PianFen片粉ChickenFeet虎皮凤爪第21页/共24页Snowballingusury驴打滚Barbecuedporkpastry叉烧酥Steameddumplings水晶虾饺Streamedstuffedbun小笼包第22页/共24页第23页/共24页感谢您的观看！第24页/共24页