中國飲食文化英語介紹ppt

1、Chinese Food CultureChinese cuisine culture is an important part of Chinese culture in the aspect Of cooking and leisure. This unique art owes itself to the long history ,vast territory and hospitable tradition of China. Chinese food is famous for its perfect combination Of color, aroma ,taste and a

2、ppearance. It gives emphasis to the selection of rawmaterials, the texture of food ,the blending of seasonings(佐料佐料), slicing techniques ,the perfect timing of cooking and the art of laying out the food on the plate . . Among the best-known schools of cuisine are the Cantonese cuisine of the south,T

3、he Shandong cuisine of north ,the Huai -Yang cuisine of the east and the Sichuan cuisine of the west ,noted as “the light flavor of the south, the salty flavor of the north, The sweet flavor of the east and the spicy-hot flavor of the west”Eight Cuisines Chinese cuisine has a number of different gen

4、res, but the most influential and typical known by the public are the Eight Cuisines. These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine. The essential factors that establish the form of a g

5、enre are complex and include history, cooking features, geography, climate, resources and life styles. Cuisines from different regions are so distinctive that sometimes despite the fact that two areas are geographical neighbors their styles are completely alien.Consisting of Jinan cuisine and Jiaodo

6、ng cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma,freshness, crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features

7、clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong 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，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?yàn)槭褂们嗍[和大蒜做為調(diào)料，山

8、東菜系通常鮮，酥，軟而聞名。因?yàn)槭褂们嗍[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，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。海鮮的鮮淡而聞名。Shandong CuisineDezhou Braised Chicken 德州扒雞德州扒雞Sweet and Sour Carp 糖酥鯉魚糖酥鯉魚Cantonese food originates from Guangdong, the southernmost pr

9、ovince in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.raptors and beasts to produce originati Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, us

10、ually chooses ve dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. 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。廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽最廣泛的中國地方菜系。廣東菜系，味道清，淡，脆，鮮，為西方人所熟知，常用猛禽走獸來烹飪出有創(chuàng)

11、意的菜肴。它的基礎(chǔ)烹飪方法包括烤，炒，煸，深炸，烤，燉走獸來烹飪出有創(chuàng)意的菜肴。它的基礎(chǔ)烹飪方法包括烤，炒，煸，深炸，烤，燉和蒸。和蒸。 Guangdong Cuisine Crispy spring rolls 芋絲炸春卷芋絲炸春卷Barbecue pork with honey flavour蜜汁叉燒蜜汁叉燒 Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Charact

12、erized 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 fermented soybean are also used in the cooking process. Wild vegetables and

13、 animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. 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，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，搭配使用青椒和味道多變，著重使用紅辣椒，搭配使用青椒和prickly ash，產(chǎn)生出經(jīng)典的，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

14、野禽刺激的味道。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)。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)。燈影牛肉燈影牛肉 Lamp-shadow Beef 麻婆豆腐麻婆豆腐 Mapo Tofu宮保雞丁宮保雞丁 Kung Pao Chicken 魚香肉絲魚香肉絲 Braised pork Hunan Cuisine Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy(熱

15、辣，干辣熱辣，干辣) flavor（味道）（味道）, fresh aroma（香味）（香味） and deep color. Common cooking techniques include stewing（燉）（燉）, frying（煎）（煎）, pot-roasting（烤）（烤）, braising（燜）（燜）, and smoking（熏）（熏）. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.vLotus seeds in roc

16、k sugar syrup（冰糖湘蓮）（冰糖湘蓮）vHot and Sour Diced Chicken （酸辣雞?。ㄋ崂彪u?。㊣mmortal chicken (神仙雞神仙雞)Jiangsu Cuisine stringent election materials, production of fine, medium bodied, four distinct seasons. In the cooking technology at stewed, fried, stewed, burning, and pay attention to adjust the soup, keep th

17、e original flavor, refreshing, wide adaptability, strong but not greasy, thin rather thin, crisp sodden off the bone, tender and crisp. 選料嚴(yán)謹(jǐn)，制作精良，口味適中，四季分明。在烹調(diào)技術(shù)上選料嚴(yán)謹(jǐn)，制作精良，口味適中，四季分明。在烹調(diào)技術(shù)上擅長燒、燜、燴、窩、炒，又重視調(diào)湯，保持擅長燒、燜、燴、窩、炒，又重視調(diào)湯，保持 原味汁，風(fēng)味原味汁，風(fēng)味清鮮，適宜面廣，濃而不膩，酥爛脫骨，滑嫩爽脆清鮮，適宜面廣，濃而不膩，酥爛脫骨，滑嫩爽脆Braised lion he

18、ad 獅子頭獅子頭 The beggers chicken 叫花雞叫花雞Ground chicken pot 地鍋雞地鍋雞Zhejiang Cuisine As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhous fineness and diversification, Ningbos softness and originality, and Shaoxings pastoral interests. Hangzhou, once the

19、capital of the Southern Song Dynasty (1127 - 1279), it is customary to endow cuisine with dainty place-names. The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming thus rendering the dishes both salubrious and savory. West Lake Fish in Vi

20、negar Gravy西湖醋魚西湖醋魚 Shelled shrimps cooked in 龍井蝦仁龍井蝦仁 Dongpo rou 東坡肉東坡肉Fujian Cuisine Fujian cuisine (閩菜閩菜or福建菜福建菜) has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces

21、 and into very thin thread. And thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.Buddha jumps over the