中国八大菜系英文介绍.pptx

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1、Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChinaslocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.第1页/共11页SoupofTyphal

2、atifolia(奶汤蒲菜）Braisedporkwithpreservedvegetableinsoyasauce（梅菜扣肉）Consisting of Jinan cuisine and Jiaodong cuisine,Shandong cuisine,clear,pure and not greasy(油腻的）,is characterized by its emphasis on aroma,freshness,crispness and tenderness（香鲜酥软）.Shallot(葱）and garlic are usually used as seasonings so S

3、hangdong dishes tastes pungent usually.Soups are given much emphasis in Shangdong dishes.Thin soup features clear and fresh while creamy soup looks thick and tastes strong.1.ShandongCuisine第2页/共11页2023/4/14SichuanCuisineisoneofthemostfamousChinesecuisinesintheworld.Characterizedbyitsspicyandpungent（

4、辛辣的）（辛辣的）flavor,Sichuancuisine,prolificoftastes,emphasizesontheuseofchili（红辣椒）（红辣椒）.Pepper（胡椒粉）（胡椒粉）andpricklyash（花椒）（花椒）alsoneverfailtoaccompany,producingtypicalexcitingtastes.Besides,garlic,gingerandfermentedsoybean（豆豉）（豆豉）arealsousedinthecookingprocess.ItcannotbesaidthatonewhodoesnotexperienceSic

5、huanfoodeverreachesChina.2、SichuanCuisineMapo TofuMapo Tofu（麻婆豆腐）BoiledFishwithPickledCabbageandChili（酸菜鱼）第3页/共11页2023/4/14CantonesefoodisperhapsthemostwidelyavailableChineseregionalcuisineoutsideofChina.Tastingclear,light,crispandfresh,Guangdongcuisine,familiartoWesterners,usuallychoosesraptorsandb

6、eaststoproduceoriginativedishes.Itsbasiccookingtechniquesincluderoasting(烤）烤）,stir-frying（炒）（炒）,sauteing（煸）（煸）,deep-frying（深炸）（深炸）,braising,stewing（炖）（炖）andsteaming（蒸）（蒸）.3.GuangdongCuisineBaked Chicken in Salt Baked Chicken in Salt（盐焗鸡）roastsucklingpig（烤乳猪）第4页/共11页2023/4/14Consisting of Fuzhou Cuis

7、ine,Quanzhou Cuisine and Xiamen Cuisine,Fujian Cuisine is distinguished for its choice seafood,beautiful color and magic taste of sweet,sour,salty and savory.The most distinct features are their“pickled taste“(卤味）卤味）.4.FujianCuisineFotiaoqiang（佛跳墙）Facethreadpaste（面线糊）第5页/共11页2023/4/14JiangsuCuisine,

8、alsocalledHuaiyangCuisine,ispopularinthelowerreachoftheYangtzeRiver.Aquaticsasthemainingredients,itstressesthefreshnessofmaterials.Itscarvingtechniquesaredelicate,ofwhichthemeloncarvingtechnique（瓜雕）（瓜雕）isespeciallywellknown.Cookingtechniquesconsistofstewing,braising,roasting,simmering,etc.Theflavoro

9、fHuaiyangCuisineislight,freshandsweetandwithdelicateelegance.5.JiangsuCuisinetherecipeofWensiTofu（文思豆腐）Deep-FriedPhoenix-TailedPrawns（炸凤尾虾）第6页/共11页2023/4/14Wintermelon（冬瓜盅）ComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,

10、smoothness（鲜柔滑香）（鲜柔滑香）ofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.6.ZhejiangCuisineBraisedHaminHoneySauce（蜜汁火方）第7页/共11页2023/4/14HunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepp

11、erandshallotareusuallynecessariesinthisdivision.7.HunancuisineChopbellpepperfishhead（剁椒鱼头）FriedStewedBitterGourdwithPork（苦瓜酿肉）（苦瓜酿肉）第8页/共11页2023/4/14HuizhouCuisinechefsfocusmuchmoreattentiononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamsandsugarcandywillbeaddedtoimprovetaste.8.HuizhouCuisineTigerfurwithbeancurd(虎皮毛豆腐）Huizhoudumpling(徽州圆子）第9页/共11页ThanksForYourListening！第10页/共11页2023/4/14感谢您的观看！第11页/共11页