ChineseFood學(xué)習(xí)教案

1、會計學(xué)1ChineseFood第一頁，編輯于星期六：點 四十三分。 Chinese Food第1頁/共47頁第二頁，編輯于星期六：點 四十三分。CatalogueStory 1 Chinese Traditional Staple Food Story 2 Chinese Characteristic CuisineStory 3 Chinese Festival Food第2頁/共47頁第三頁，編輯于星期六：點 四十三分。Chinese Traditional Staple Food 中國傳統(tǒng)主食第3頁/共47頁第四頁，編輯于星期六：點 四十三分。 rice rice （米飯）（米飯）Coo

2、king method : Cooking method : boiling boiling steamingsteaming（蒸）（蒸） stir-fryingstir-frying（炒）（炒） Rice is the most common Rice is the most common staple foodstaple food（主食）（主食） in china. Different areas have different type in china. Different areas have different type of rice ,it tasteof rice ,it t

3、astes s different . different .第4頁/共47頁第五頁，編輯于星期六：點 四十三分。 rice rice （米飯）（米飯） PorPorr ridge idge fried ricefried rice第5頁/共47頁第六頁，編輯于星期六：點 四十三分。 noodlesnoodles（面條）（面條） Noodles is a very old Noodles is a very old food and it originated in food and it originated in china,has a long china,has a long hist

4、ory.As a history.As a staple foodstaple food（主食）主食） ,it usually used in ,it usually used in northeast. Also noodles have northeast. Also noodles have many different cooking many different cooking methodmethods s. Every kind of . Every kind of noodle may noodle may t tastasteses differrent.differrent

5、. Next I will give the introduction of various noodles in china.第6頁/共47頁第七頁，編輯于星期六：點 四十三分。 noodlesnoodles（面條）（面條）Wuhan hot noodles Wuhan hot noodles 武漢熱干面武漢熱干面 Beijing noodlesBeijing noodles 北京雜醬面北京雜醬面第7頁/共47頁第八頁，編輯于星期六：點 四十三分。 noodlesnoodles（面條）（面條）Shanxi Sliced Noodles Shanxi Sliced Noodles 山西刀削面山

6、西刀削面 Henan Xiaoji Stewed NoodlesHenan Xiaoji Stewed Noodles 河南燴面河南燴面 第8頁/共47頁第九頁，編輯于星期六：點 四十三分。 noodlesnoodles（面條）（面條）Lanzhou Ramen Lanzhou Ramen 蘭州拉面蘭州拉面 Hangzhou Pian Er ChuanHangzhou Pian Er Chuan 杭州片兒川杭州片兒川 第9頁/共47頁第十頁，編輯于星期六：點 四十三分。 noodlesnoodles（面條）（面條）Kunshan Aozao Noodles Kunshan Aozao Nood

7、les 昆山奧灶面昆山奧灶面 Zhenjiang Pot Cover NoodlesZhenjiang Pot Cover Noodles 鎮(zhèn)江鍋蓋面鎮(zhèn)江鍋蓋面 第10頁/共47頁第十一頁，編輯于星期六：點 四十三分。 noodlesnoodles（面條）（面條）Sichuan Spicy Dandan NoodlesSichuan Spicy Dandan Noodles 四川擔(dān)擔(dān)面四川擔(dān)擔(dān)面 Jilin Yanji Cold NoodlesJilin Yanji Cold Noodles 吉林延吉冷面吉林延吉冷面 第11頁/共47頁第十二頁，編輯于星期六：點 四十三分。 Dumplings

8、Dumplings （餃子）（餃子） Jiaozi is a very common food in the north part of China Jiaozi is a very common food in the north part of China .When the Chinese new year comes, almost every Chinese .When the Chinese new year comes, almost every Chinese family will eat jiaozi, because the family will eat jiaozi,

9、 because the pronunciationpronunciation（發(fā)音）（發(fā)音） of of jiaozi can express a very good meaning, which both means the jiaozi can express a very good meaning, which both means the happy get-together of family members and connection of the new happy get-together of family members and connection of the ne

10、w year and the past old year.Jiaozi can be made into many year and the past old year.Jiaozi can be made into many shapes, the stuffs inside are also various. shapes, the stuffs inside are also various. 第12頁/共47頁第十三頁，編輯于星期六：點 四十三分。 Steamed bunsSteamed buns （饅頭）（饅頭） Steamed buns made of by flour,there

11、 is no Steamed buns made of by flour,there is no stuffing in it .stuffing in it . It taste a little sweet or light. It taste a little sweet or light.第13頁/共47頁第十四頁，編輯于星期六：點 四十三分。 Steamed stuffed bunSteamed stuffed bun （包子）（包子） The different buns The different buns contain different contain different

12、stuffing. For example, stuffing. For example, s soup dumplingoup dumpling( (湯包），湯包），red bean red bean pastepaste（面團(tuán)）（面團(tuán)）, , vegetables, pork, beefs. So vegetables, pork, beefs. So their tastes are different.their tastes are different. 第14頁/共47頁第十五頁，編輯于星期六：點 四十三分。Chinese Characteristic Cuisine中國特色美食第

13、15頁/共47頁第十六頁，編輯于星期六：點 四十三分。E Eight ight R Regional egional C Cuisinesuisines China covers a large China covers a large territoryterritory（領(lǐng)土）（領(lǐng)土） and has many and has many nationalities, nationalities, hencehence（因此）（因此） a variety of Chinese food with a variety of Chinese food with different but fan

14、tastic and different but fantastic and mouthwateringmouthwatering（令人垂涎的）（令人垂涎的） flavorflavor（味道）（味道）. . Chinese food can be roughly divided into eight regional Chinese food can be roughly divided into eight regional cuisinescuisines（菜系）（菜系） ：Shandong CuisineShandong Cuisine Sichuan CuisineSichuan Cu

15、isineGuangGuangdong Cuisine dong Cuisine Fujian CuisineFujian CuisineJiangsu CuisineJiangsu Cuisine ZheJiangCuisineZheJiangCuisineHunan cuisineHunan cuisine Anhui CuisineAnhui Cuisine 第16頁/共47頁第十七頁，編輯于星期六：點 四十三分。 Shandong Cuisine Shandong Cuisine 山東菜系山東菜系 Consisting of Jinan cuisine and Jiaodong cui

16、sine, Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, Shandong cuisine, clear, purepure（清淡）（清淡） and not and not greasygreasy（油膩）（油膩）, , is characterized by its emphasis on aromais characterized by its emphasis on aroma（香）（香）, , freshnessfreshness（鮮）（鮮）, , crispnesscrispnes

17、s（酥）（酥） and and tendernesstenderness（軟）（軟）. . ShallotShallot（青（青蔥）蔥） and and garlicgarlic（大蒜）（大蒜） are usually used as are usually used as seasoningsseasonings（調(diào)料），（調(diào)料），so Shangdong dishes tastes so Shangdong dishes tastes pungentpungent（辣）（辣） usually. Soups are given much emphasis in Shangdong usual

18、ly. Soups are given much emphasis in Shangdong dishes. dishes. Thin soupThin soup（清湯）（清湯） features clear and fresh while features clear and fresh while creamy soupcreamy soup（油湯）（油湯） looks thick and tastes strong. Jinan cuisine looks thick and tastes strong. Jinan cuisine is adapt atis adapt at（擅長）（

19、擅長） deep-fryingdeep-frying（炸）（炸）, , grillinggrilling（烤）（烤）, , fryingfrying（煎）（煎） and and stir-fryingstir-frying（炒）（炒） while Jiaodong division is while Jiaodong division is famous for cooking seafood with fresh and light taste. famous for cooking seafood with fresh and light taste. 第17頁/共47頁第十八頁，編輯于星

20、期六：點 四十三分。 Shandong Cuisine Shandong Cuisine 山東菜系山東菜系第18頁/共47頁第十九頁，編輯于星期六：點 四十三分。 Sichuan Cuisine Sichuan Cuisine 四川菜系四川菜系 Sichuan Cuisine, is one of the most famous Chinese cuisines in Sichuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its the world. Characte

21、rized by its spicyspicy( (香香) and ) and pungentpungent（辣）（辣） flavor, Sichuan cuisine, flavor, Sichuan cuisine, prolific of tastesprolific of tastes（味道多變）（味道多變）, , emphasizes on the use of emphasizes on the use of chilichili（紅辣椒）（紅辣椒）. . PepperPepper（青椒）（青椒） and and prickly ashprickly ash（花椒）（花椒） als

22、o never fail to accompany, producing also never fail to accompany, producing typical exciting tastes. Besides, typical exciting tastes. Besides, garlicgarlic（大蒜）（大蒜）, , gingerginger（姜）（姜） and and fermented soybeanfermented soybean（豆豉）（豆豉） are also used in the cooking are also used in the cooking pro

23、cess. Wild vegetables and animals are usually chosen as process. Wild vegetables and animals are usually chosen as ingredientsingredients（原料）（原料）, while , while fryingfrying（油炸）（油炸）, , frying without oilfrying without oil（無油炸）（無油炸）, , picklingpickling（腌制）（腌制） and and braisingbraising（文火燉煮）（文火燉煮） are

24、 are applied as basic cooking techniques. It cannot be said that one who applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. does not experience Sichuan food ever reaches China. 第19頁/共47頁第二十頁，編輯于星期六：點 四十三分。 Sichuan Cuisine Sichuan

25、Cuisine 四川菜系四川菜系第20頁/共47頁第二十一頁，編輯于星期六：點 四十三分。 Guangdong Cuisine Guangdong Cuisine 廣東菜系廣東菜系 It originates from Guangdong, the southernmost province in China. It originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong,so it is The major

26、ity of overseas Chinese people are from Guangdong,so it is perhaps the most widely available Chinese regional cuisine outside of perhaps the most widely available Chinese regional cuisine outside of China.Many vegetables originate from other parts of the world.It China.Many vegetables originate from

27、 other parts of the world.It doesnt use much doesnt use much spicespice（辣椒）（辣椒）, bringing out the natural flavor of , bringing out the natural flavor of the vegetables and meats.Tasting the vegetables and meats.Tasting clearclear（清）（清）, , lightlight（淡）（淡）, , crispcrisp（脆）（脆） and fresh, Guangdong cui

28、sine, familiar to and fresh, Guangdong cuisine, familiar to Westerners, usually chooses Westerners, usually chooses raptorsraptors（猛禽）（猛禽） and and beastsbeasts（走獸）（走獸） to produce originative dishes. Its basic cooking techniques to produce originative dishes. Its basic cooking techniques include incl

29、ude roastingroasting（烤）（烤）, , stir-fryingstir-frying（炒）（炒）, , sauteingsauteing（煸）（煸）, deep-, deep-frying, frying, braisingbraising（文火燉煮）（文火燉煮）, , stewingstewing（燉）（燉） and and steamingsteaming（蒸）（蒸）. . Among them steaming and stir-frying are more commonly applied to Among them steaming and stir-fryin

30、g are more commonly applied to preserve the natural flavor. preserve the natural flavor. 第21頁/共47頁第二十二頁，編輯于星期六：點 四十三分。 Guangdong Cuisine Guangdong Cuisine 廣東菜系廣東菜系 第22頁/共47頁第二十三頁，編輯于星期六：點 四十三分。 Fujian Cuisine Fujian Cuisine 福建菜系福建菜系 Consisting of Fuzhou Cuisine, Quanzhou Consisting of Fuzhou Cuisine

31、, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful distinguished for its choice seafood, beautiful color and magic taste of sweet, color and magic taste of sweet, soursour（酸）（酸）, salty , salty and and

32、 savorysavory（香）（香）. The most distinct features are . The most distinct features are their their pickled tastepickled taste （鹵味）（鹵味）. . 第23頁/共47頁第二十四頁，編輯于星期六：點 四十三分。 Fujian Cuisine Fujian Cuisine 福建菜系福建菜系 第24頁/共47頁第二十五頁，編輯于星期六：點 四十三分。 Jiangsu Cuisine Jiangsu Cuisine 江蘇菜系江蘇菜系 Jiangsu Cuisine, also ca

33、lled Huaiyang Cuisine, is popular in the Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reachlower reach（下游）（下游） of the of the Yangtze RiverYangtze River（淮陽湖）（淮陽湖）. Aquatics. Aquatics（水產(chǎn)）（水產(chǎn)） as the main as the main ingredientsingredients（原料）（原料）, it stresses the , it stresse

34、s the freshness of materials. Its freshness of materials. Its carvingcarving（雕刻）（雕刻） techniques are techniques are delicatedelicate（珍貴）（珍貴）, of which the , of which the melon carvingmelon carving（瓜雕）（瓜雕） technique is technique is especially well known. Cooking techniques consist of especially well k

35、nown. Cooking techniques consist of stewingstewing（燉）（燉）, , braisingbraising（文火燉煮）（文火燉煮）, , roastingroasting（烤）（烤）, , simmeringsimmering（煨）（煨）, etc. The flavor of Huaiyang Cuisine is light, fresh , etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate and sweet and with del

36、icate eleganceelegance（雅）（雅）. Jiangsu cuisine is . Jiangsu cuisine is well known for its careful selection of ingredients, its well known for its careful selection of ingredients, its meticulousmeticulous（精細(xì)的）（精細(xì)的） preparation methodology, and its preparation methodology, and its not-not-too-spicyto

37、o-spicy（不辣）（不辣）, , not-too-blandnot-too-bland（不溫）（不溫） taste.The cuisine also taste.The cuisine also varies throughout the year because of the climate. If the flavor varies throughout the year because of the climate. If the flavor is strong, it isnt too heavy; if light, not too bland. is strong, it i

38、snt too heavy; if light, not too bland. 第25頁/共47頁第二十六頁，編輯于星期六：點 四十三分。 Jiangsu Cuisine Jiangsu Cuisine 江蘇菜系江蘇菜系第26頁/共47頁第二十七頁，編輯于星期六：點 四十三分。 Zhejiang Cuisine Zhejiang Cuisine 浙江菜系浙江菜系 Comprising local cuisines of Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Hangzhou, Ningbo an

39、d Shaoxing, Zhejiang Cuisine, not Cuisine, not greasygreasy（油膩）（油膩）, wins its , wins its reputation for freshness, tenderness, reputation for freshness, tenderness, softness, smoothness of its dishes with softness, smoothness of its dishes with mellow mellow fragrancefragrance（香）（香）. Hangzhou Cuisin

40、e . Hangzhou Cuisine is the most famous one among the three. is the most famous one among the three. 第27頁/共47頁第二十八頁，編輯于星期六：點 四十三分。 Zhejiang Cuisine Zhejiang Cuisine 浙江菜系浙江菜系 第28頁/共47頁第二十九頁，編輯于星期六：點 四十三分。 Hunan cuisine Hunan cuisine 湖南菜系湖南菜系 Hunan cuisine consists of local Cuisines of Hunan cuisine c

41、onsists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi Xiangjiang Region, Dongting Lake and Xiangxi coteaucoteau（高地）（高地）. It characterizes itself by thick . It characterizes itself by thick and and pungentpungent（辛辣）（辛辣） flavor. flavor. ChiliChili（紅辣椒）（紅辣椒）, , pepperpepper（青辣椒）（青辣

42、椒） and and shallotshallot（青蔥）（青蔥） are usually are usually necessaries in this division. necessaries in this division. 第29頁/共47頁第三十頁，編輯于星期六：點 四十三分。 Hunan cuisine Hunan cuisine 湖南菜系湖南菜系 第30頁/共47頁第三十一頁，編輯于星期六：點 四十三分。 Anhui Cuisine Anhui Cuisine 安徽菜系安徽菜系 Anhui Cuisine chefs focus much more Anhui Cuisine

43、 chefs focus much more attention on the temperature in cooking and attention on the temperature in cooking and are good at are good at braising and stewingbraising and stewing（煨燉）（煨燉）. Often . Often hamshams（火腿）（火腿） will be added to improve taste will be added to improve taste and sugar candy added

44、to gain . and sugar candy added to gain . 第31頁/共47頁第三十二頁，編輯于星期六：點 四十三分。 Anhui Cuisine Anhui Cuisine 安徽菜系安徽菜系 第32頁/共47頁第三十三頁，編輯于星期六：點 四十三分。Chinese Festival Food第33頁/共47頁第三十四頁，編輯于星期六：點 四十三分。第34頁/共47頁第三十五頁，編輯于星期六：點 四十三分。 Lantern FestivalLantern Festival The Lantern Festival The Lantern Festival falls o

45、n the 15th day falls on the 15th day of the 1st lunar month, of the 1st lunar month, usually in February or usually in February or March in the March in the Gregorian Gregorian calendarcalendar（公歷）（公歷）. As early . As early as the Western Han Dynasty as the Western Han Dynasty (206 BC-AD 25), it had

46、(206 BC-AD 25), it had become a festival with great become a festival with great significance.significance. 第35頁/共47頁第三十六頁，編輯于星期六：點 四十三分。 Lantern FestivalLantern Festival People will eat yuanxiaoPeople will eat yuanxiao（tangyuantangyuan）, or , or rice dumplings, on this day, so it is also rice dumpl

47、ings, on this day, so it is also called the called the Y Yuanxiao Festival.It is small uanxiao Festival.It is small dumpling balls made of dumpling balls made of glutinousglutinous（糯米）（糯米） rice rice flour with rose flour with rose petalspetals（花瓣）（花瓣）, sesame, , sesame, bean bean pastepaste（豆醬）（豆醬）,

48、 , jujube pastejujube paste（棗泥）（棗泥）, , walnut walnut meatmeat（胡桃肉）（胡桃肉）, dried fruit, sugar and , dried fruit, sugar and edible edible oiloil（食用油）（食用油） as filling. Tangyuan can be as filling. Tangyuan can be boiled, fried or boiled, fried or steamedsteamed（蒸）（蒸）. It tastes . It tastes sweet and deli

49、cious. Whats more, tangyuansweet and delicious. Whats more, tangyuan in in Chinese has a similar pronunciation with Chinese has a similar pronunciation with tuanyuan”, meaning reunion. So people eat tuanyuan”, meaning reunion. So people eat them to them to denotedenote（表示）（表示） union, union, harmonyh

50、armony（和諧）（和諧） and happiness for the family. and happiness for the family. 第36頁/共47頁第三十七頁，編輯于星期六：點 四十三分。在此錄入文字標(biāo)題第37頁/共47頁第三十八頁，編輯于星期六：點 四十三分。 Dragon Boat Festival Dragon Boat Festival The Dragon Boat Festival, the 5th The Dragon Boat Festival, the 5th day of the 5th lunar month, has day of the 5th l

51、unar month, has had a history of more than 2,000 had a history of more than 2,000 years. It is usually in June in years. It is usually in June in the the Gregorian calendarGregorian calendar（公歷）（公歷）. . 第38頁/共47頁第三十九頁，編輯于星期六：點 四十三分。 Dragon Boat Festival Dragon Boat Festival Zongzi:Zongzi:A very popul

52、ar dish during A very popular dish during the Dragon Boat the Dragon Boat F Festival . estival . This tasty dish consists of This tasty dish consists of rice dumplings with meat, rice dumplings with meat, peanutpeanut（花生）（花生）, , egg yolkegg yolk（蛋黃（蛋黃）, or other fillings , or other fillings wrappedw

53、rapped（包裝）包裝） in bamboo leaves. The in bamboo leaves. The tradition of tradition of ZongziZongzi is meant is meant to memory to memory a a f famous amous a ancient ncient Chinese Poet and Chinese Poet and StatesmanStatesman（政治家）政治家）-Quyuan-Quyuan. . 第39頁/共47頁第四十頁，編輯于星期六：點 四十三分。第40頁/共47頁第四十一頁，編輯于星期六：點 四十三分。 Mid-Autumn Festival Mid-Autumn Festival The Mid-Autumn Festival The Mid-Autumn Festival falls on the 15th day of the falls on the 15th day of the 8th lunar month, usually in 8th lunar month, usually in October in October in Gregorian calendarGregorian calendar（公歷）公歷）. . People in dif