英文版中国美食介绍(课堂PPT).ppt

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1、CHINESE FOODBy Group 5061Chinese Cuisines China covers a large territory and has many nationalities;hence there is a wide variety of Chinese foods,each with quite different but fantastic and mouthwatering flavors.Because Chinas local dishes have their own typical divided into eight regional cuisines

2、,the distinction of which is now widely accepted.characteristics,Chinese food can be2 Certainly,there are many other local cuisines that are famous,such as Beijing Cuisine and Shanghai Cuisine.3Eight Regional Cuisines Guangdong Cuisine Shandong Cuisine Sichuan Cuisine Huaiyang Cuisine Zhejiang Cuisi

3、ne Anhui Cuisine Hunan Cuisine Fujian Cuisine 4Guangdong Cuisine Tasting clean,light,crisp and fresh,Guangdong cuisine,familiar to Westerners,usually has fowl and other meats that produce its unique dishes.The basic cooking techniques include roasting,stir-frying,sha-die,deep-frying,braising,stewing

4、 and steaming.Steaming and stir-frying are most frequently used to preserve the ingredients natural flavors.5Steamed Sea Bass(清蒸石斑鱼）6Roasted Piglet(烤乳猪)7Shark Fin Soup（鱼翅汤）8Shandong Cuisine Consisting of Jinan cuisine，Shandong cuisine,clean,pure and not greasy,is characterized by its emphasis on aro

5、ma,freshness,crispness and tenderness.Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent.Soups are given much emphasis in Shandong cuisine.Thin soups are clear and fresh while creamy soups are thick and taste strong.9红烧肘子（pork leg braised in brown sauce）10Yellow R

6、iver Carp in Sweet and Sour Sauce（糖酥黄河鲤鱼）糖醋软熘黄河鲤鱼)11九转大肠12Sichuan Cuisine Characterized by its spicy and pungent flavors,Sichuan cuisine,with a myriad of tastes,emphasizes the use of chili.Pepper and prickly ash are always in accompaniment,producing the typical exciting tastes.Garlic,ginger and ferm

7、ented soybean are also used in the cooking process.Wild vegetables and meats such as are often chosen as ingredients,while frying,frying without oil,pickling and braising are used as basic cooking techniques.13宫爆鸡丁Kung Pao Chicken14Mapo Tofu（麻婆豆腐）15Huaiyang Cuisine Huaiyang Cuisine,also called Jiang

8、su Cuisine,is popular in the lower reaches of the Yangtze River.Using fish and crustaceans as the main ingredients,it stresses their freshness.Its carving techniques are delicate,of which the melon carving technique is especially well known.Cooking techniques consist of stewing,braising,roasting,and

9、 simmering.The flavor of Huaiyang Cuisine is light,fresh and sweet and its presentation is delicately elegant.16Stewed Crab with Clear Soup (红烧蟹清汤)17Long-boiled and Dry-shredded Meat(鸡汤煮干丝)18Duck Triplet(三套鸭）19Crystal Meat（水晶肉）20Zhejiang Cuisine Comprising local cuisines of Hangzhou,Ningbo,and Shaox

10、ing,Zhejiang Cuisine is not greasy.It wins its reputation for freshness,tenderness,softness,and smoothness of its dishes with their mellow fragrance.Hangzhou Cuisine is the most famous one of the there.21Sour West Lake Fish（西湖醋鱼）22 Long jing Shelled Shrimp （龙井虾仁）23Beggars Chicken（叫花鸡）24东坡肉25Anhui Cu

11、isine Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing.Often ham will be added to improve taste and candied sugar added to gain freshness.26Huangshan Braised Pigeon(黄山红烧石歧项鸽)27Hunan Cuisine Hunan cuisine consists of local cuisines of Xi

12、angjiang Region,Dongting Lake and Xiangxi coteau areas.It is characterized by thick and pungent flavors.Chili,pepper and shallot are usually necessities in this variation.28Hot Chicken（辣子鸡）29Dongan Chicken（东安鸡）30Fujian Cuisine Combining Fuzhou Cuisine,Quanzhou Cuisine and Xiamen Cuisine,Fujian Cuisine is renowned for its choice seafood,beautiful color and magical tastes of sweet,sour,salt and savory.The most distinct feature is their pickled taste.31Buddha Jumping Over the Wall（佛跳墙）32Snow Chicken（雪鸡）33Phoenixs tail（凤凰尾虾）34THANK YOU FOR YOUR WATCHING35