中国美食英语电子版本.ppt

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1、traditionnalchinesecuisineWhat a good第一页，共33页。Chinese food can be roughly divided into eight regional cuisines：AnhuiJiangsuFujianGuangdongSichuanShandongZhejiangHunan第二页，共33页。Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.S

2、inceChinaslocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲

3、，中国饮食可以大致(dzh)分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。Eightregionalcuisinesinchina第三页，共33页。VariousChineseDishesEightCuisines闽菜闽菜FujianCuisine川菜川菜SichuanCuisine粤菜粤菜CantoneseCuisine苏菜苏菜JiangsuCuisine鲁菜鲁菜ShandongCuisine浙菜浙菜ZheJiangCuisine徽菜徽菜AnhuiCuisine湘菜湘菜Hunancuisine第四页，共33页。SichuanCuisineSic

4、huan cuisine is famous forits hot and spicy dishes.TheclimateinSichuanandChongqinisveryhumidallthroughtheyear,thenpeople there like to keep thedamp out by eating heavilyspiced food.Hot chilli,wildpepper and ginger are theever-presentingredients.chilli辣椒粉spiced含香料(xinglio)的pepper胡椒粉ginger姜第五页，共33页。Si

5、chuanCuisine第六页，共33页。SichuanCuisine第七页，共33页。SichuanCuisine第八页，共33页。Long ago,Guangdong has been the farthest 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

6、 up many Cantonese restaurants.Nowadays,most Chinese restaurants overseas serve mainly Cantonese food.第九页，共33页。vCantonesecuisineincorporatesalmostallediblemeats,includingorganmeats,chickenfeet,duckandducktongues,snakes,andsnails.vFreshestandqualityingredientsarecrucial.Spicesshouldbeusedinmodestamou

7、ntstoavoidoverwhelmingtheflavorsoftheprimaryingredients.vGarlic,chives,gingerandcorianderleavesaremainspices.GuangdongCuisine第十页，共33页。GuangdongCuisine第十一页，共33页。ShandongCuisineConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshne

8、ss,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Jinancuisineisadeptatdeep-frying,grilling,fryingandstir-fryingwhileJiaodongdivisi

9、onisfamousforcookingseafoodwithfreshandlighttaste.第十二页，共33页。ShandongCuisine第十三页，共33页。ShandongCuisine第十四页，共33页。SuCuisineFromJiangsuProvinceandShanghai.Ingredientsaresupposedtobeasfreshaspossibleinthiscuisine.Becauseofthedelicatelifestylearoundthisregion,peoplewouldliketoprocessingredientsinaexquisite

10、way.Thustheservingsarealwayslittlesmallerbutmuchmorerefined.SweetisthemainflavorofSuCuisine,andfoodarealwayscookedthoroughlyintoverysoft,whichcanutterlydigestthesweetanddelicioussauce.Exquisite精致(jngzh)的第十五页，共33页。SuCuisine第十六页，共33页。SuCuisine第十七页，共33页。AnhuiCuisineAnhuiCuisinechefsfocusmuchmoreattenti

11、ononthetemperatureincookingandaregoodatbraisingandstewing.Oftenhamswillbeaddedtoimprovetasteandsugarcandyaddedtogain安徽厨师注重(zhzhng)于烹饪的温度，擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。第十八页，共33页。SmokedChickenwithTea(茶叶茶叶(chy)熏熏鸡鸡)第十九页，共33页。玉兔玉兔(yt)海参海参BraisedSeaCucumbers蜜汁蜜汁(mzh)红红芋芋RedTatoinHoney第二十页，共33页。AnhuiCuisine第二十一

12、页，共33页。FujianCuisineConsistingofFuzhouCuisine,QuanzhouCuisineandXiamenCuisine,FujianCuisineisdistinguishedforitschoiceseafood,beautifulcolorandmagictasteofsweet,sour,saltyandsavory.Themostdistinctfeaturesaretheirpickledtaste.福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜(hixin)，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。第二十二页，共33

13、页。FujianCuisine第二十三页，共33页。FujianCuisine第二十四页，共33页。ZhejiangCuisineComprisinglocalcuisinesofHangzhou,NingboandShaoxing,ZhejiangCuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,smoothnessofitsdisheswithmellowfragrance.HangzhouCuisineisthemostfamousoneamongthethree.浙江(zhjin)菜系由杭州菜，宁波菜

14、，绍兴菜，组成，不油腻，以其菜肴的鲜，柔，滑，香而闻名。杭州菜是这三者中最出名的一个。第二十五页，共33页。zhengjiang special Cuisine西湖莼菜汤西湖莼菜汤“West Lake”Water Shield Soup凤梨蟹柳凤梨蟹柳 Pear and Crab Sticks雪菜黄鱼雪菜黄鱼 Braised Yellow Fish with Potherb Mustard西湖醋鱼西湖醋鱼 Xihu Sour Fish三丝敲鱼三丝敲鱼 Fried Fish with Three Slices酸甜咕噜肉酸甜咕噜肉 Sweet and Sour Pork青椒茄子青椒茄子 Fresh

15、 Chilli and Eggplant鱼片蒸蛋鱼片蒸蛋 Stewed Egg with Fish Slice油吃麻辣茭白油吃麻辣茭白 Spicy Hot Cane Shoot葡萄干焖鸡块葡萄干焖鸡块 Stewed Chicken Cutlets with Dry Grapes番茄番茄(fnqi)焖明虾焖明虾 Stewed Shrimps with Tomato玉米色拉玉米色拉 Corn Salad鱼香茄子鱼香茄子 Fish Flavored Eggplant薯条手卷薯条手卷 Potato Strip Roll第二十六页，共33页。ZhejiangCuisine第二十七页，共33页。Zheji

16、angCuisine第二十八页，共33页。HunancuisineHunancuisineconsistsoflocalCuisinesofXiangjiangRegion,DongtingLakeandXiangxicoteau.Itcharacterizesitselfbythickandpungentflavor.Chili,pepperandshallotareusuallynecessariesinthisdivision.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色(ts)。红辣椒，青辣椒和青葱在这一菜系中的必备品。第二十九页，共33页。子子龙龙脱袍脱袍BraisedEel洞庭洞庭(dntn)金金龟龟DongtingGoldTortoise第三十页，共33页。金金鱼鱼(jny)戏戏莲莲GoldFishPlayingLotus玉麟玉麟(yln)香腰香腰Seven-LevelTowe第三十一页，共33页。Members:孙金花孙金花(jnhu)陈艳秋陈艳秋杨娟杨娟宣蕊宣蕊陈倩陈倩胡雅囡胡雅囡第三十二页，共33页。Thankyouforyourlistening!第三十三页，共33页。