中國美食英語演講PPT課件

1、China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has b

2、een widely accepted around.Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.中國地域遼闊，民族眾多，因此各種中國飲食口味不同，卻都味美，令人垂涎。因為中國地方菜肴各具特色，總體來講，中國飲食可以大致分為八大地方菜系，這種分類已被廣為接受。當(dāng)然，還有其他很多著名的地方菜系，例如北京菜和上海菜。Shandong Cuisine 山東菜系Sichuan Cuisine 四川菜系Guangdong Cuisi

3、ne 廣東菜系Jiangsu Cuisine 江蘇菜系Fujian Cuisine 福建菜系Zhejiang Cuisine 浙江菜系Hunan cuisine 湖南菜系A(chǔ)nhui Cuisine 安徽菜系第1頁/共18頁Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and g

4、arlic are usually used as seasonings so Shangdong 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. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodo

5、ng division is famous for cooking seafood with fresh and light taste. 山東菜系，由濟(jì)南菜系和膠東菜系組成，清淡，不油膩，以其香，鮮，酥，軟而聞名。因為使用青蔥和大蒜做為調(diào)料，山東菜系通常很辣。山東菜系注重湯品。清湯清澈新鮮，而油湯外觀厚重，味道濃重。濟(jì)南菜系擅長炸，烤，煎，炒，而膠東菜系則以其烹飪海鮮的鮮淡而聞名。.Shandong Cuisine山東菜系 第2頁/共18頁II.Sichuan Cuisine四川菜系 Sichuan Cuisine, known often in the West as Szechuan C

6、uisine, 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, garlic, ginger and fer

7、mented 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. It cannot be said that one who does not experience Sichuan food ever reaches China. 四川菜

8、系，是世界上最著名的中國菜系之一。四川菜系以其香辣而聞名，味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的刺激的味道。此外，大蒜，姜和豆豉也被應(yīng)用于烹飪過程中。野菜和野禽常被選用為原料，油炸，無油炸，腌制和文火燉煮是基本的烹飪技術(shù)。沒有品嘗過四川菜的人不算來過中國。第3頁/共18頁.Guangdong Cuisine廣東菜系 Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are

9、from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. 廣東菜源自于中國最南部的省份廣東省。大多數(shù)華僑來自廣東，因此廣東菜也許是國外最廣泛的中國地方菜系。 Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. Many vegetables originat

10、e from other parts of the world. It doesnt use much spice, bringing out the natural flavor of the vegetables and meats. 廣東人熱衷于嘗試用各種不同的肉類和蔬菜。使用很多來自世界其他地方的蔬菜，不大使用辣椒，而是帶出蔬菜和肉類自身的風(fēng)味。第4頁/共18頁.Jiangsu Cuisine江蘇菜系 Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze R

11、iver. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fres

12、h and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. 江蘇菜，又叫淮陽菜，流行于在淮陽湖下流。以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕尤其著名。烹飪技術(shù)包括燉，烤，焙，煨等?；搓柌说奶厣堑?，鮮，甜，雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，