八大菜系中英文介紹PPT課件

1、八 大 菜 系E i g h t C u i s i n e sChina 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 eigh

2、t regional cuisines, which has been 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。當然，還有其他很多著名的地方菜系，例如北京菜和上海菜。第1頁/共14頁魯菜江蘇菜浙江菜安徽菜福建菜湖

3、南菜廣東菜四川菜八大菜系地圖The Map of Eight Cuisines第2頁/共14頁“”糖醋魚sweet and sour fish 山東菜系，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。 Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are u

4、sually used as seasonings so Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. 魯菜Shandong Cuisine第3頁/共14頁標題數(shù)字等都可以通過點擊和重新輸入進行更改，頂部“開始”面板中可以對字體、字號、顏色、行距等進行修改。建議正文12號字，1.3倍字間距。四川菜

5、Sichuan CuisineSichuan Cuisine, known 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 accompan

6、y, producing typical exciting tastes. 四川菜系，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，搭配使用胡椒和花椒，產(chǎn)生出經(jīng)典的刺激的味道。第4頁/共14頁四 川 菜S i c h u a n C u i s i n e 麻婆豆腐Bean Sauce Tofu 宮保雞丁Kung Pao Chicken第5頁/共14頁“”鮮蝦云吞面Shrimp wonton noodle soup廣東菜源自于中國最南部的省份廣東省。廣東菜是最豐富的中國菜系之一，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味。 Ca

7、ntonese food originates from Guangdong, the southernmost province in China. Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesnt use much spice, bringing out the natural flavor of the vegetables and meats.廣

8、東菜Cantonese food第6頁/共14頁“”紅燒大鮑翅Fried Ormer Fin in Brown Sauce 福建菜系由福州菜，泉州菜，廈門菜組成，以其精選的海鮮，漂亮的色澤，甜，酸，咸和香的味道而出名。最特別的是它的“鹵味”。 Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty a

9、nd savory. The most distinct features are their pickled taste.福建菜Fujian Cuisine第7頁/共14頁 江蘇菜，以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術十分珍貴，其中瓜雕尤其著名。烹飪技術包括燉，烤，焙，煨等。江蘇菜的特色是淡，鮮，甜，雅。江蘇菜系以其精選的原料，精細的準備，不辣不溫的口感而出名。因為江蘇氣候變化很大，江蘇菜在一年之中也有變化。味道強而不重，淡而不溫。 Jiangsu Cuisine，aquatics as the main ingredients, it stresses the freshness

10、 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. Jiangsu Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its ca

11、reful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland.江蘇菜Jiangsu C

12、uisine第8頁/共14頁江 蘇 菜J i a n g s u C u i s i n eBraised Pork Ball in Brown Sauce紅燒獅子頭Lotus Crucian Carp 芙蓉鯽魚第9頁/共14頁“”冰糖甲魚Steamed Turtle in Crystal Sugar Soup Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softne

13、ss, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜，寧波菜、紹興菜組成，不油膩，以其菜肴的鮮、柔、滑、香而聞名。杭州菜是這三者中最出名的一個。浙江菜Zhejiang Cuisine第10頁/共14頁“”東安子雞Dong An Zi Chicken Hunan cuisine consists of local Cuisines of Xiangjiang Region、Dongting Lake and Xiang

14、xi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. 湖南菜由湘江地區(qū)，洞亭湖和湘西的地方菜肴組成。它以其極辣的味道為特色。紅辣椒，青辣椒和青蔥在這一菜系中的必備品。湖南菜Shandong Cuisine第11頁/共14頁“”李鴻章雜燴Li HongZhang Assorted Dish 安徽廚師注重于烹飪的溫度，擅長煨燉。通常會加入火腿和方糖來改善菜肴的味道。 Anhui Cuisine chefs focus much more