中國(guó)飲食文化課件1

1、 tasting China圖片收集：戴冠鴻文字編輯：曾橋生PPT設(shè)計(jì)：鄧?yán)?曾劍鋒課堂演講：胡振鋒In China, folk has a saying: “People take food as their first need.”在中國(guó)，民間有種說(shuō)法：“民以食為天。”Various Chinese DishesEight Cuisines 閩菜 Fujian Cuisine川菜Sichuan Cuisine粵菜Cantonese Cuisine蘇菜Jiangsu Cuisine魯菜Shandong Cuisine浙菜ZheJiang Cuisine徽菜Anhui Cuisine湘菜Hu

2、nan cuisineTasting China色- color香- flavor 味 taste形 shape意- meaning Which cuisine ？Spicy deep-fried chickenWhich cuisine ？Roast suckling pigWhich cuisine ？Buddha Jumps Over the WallWhich cuisine ？Stewed pork ball in brown sauce Long ago, Guangdong has been the farthest end of China and lack of all su

3、pport from the rulers Cantonese people ate what they could find locally. Wild animals, plants even insects.18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food. 粵菜Cantonese food (廣東菜系)Main coo

4、king skillsThe Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect.Condimentspring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oilBoiled white chickenBoiled white chicken is common to the

5、cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside. 白切雞煮熟的白雞是常見(jiàn)的中國(guó)南方的文化,包括廣東、福建、香港。因此,目前在世界各地的唐人街或無(wú)論中國(guó)人口居住。Boiled PrawnsShrimp is the main ingredients in Cantonese cuisine, main cooking

6、process is boiled.Guangzhou people like to use the boiling water to be boiled shrimp, in order to keep its fresh, sweet, tender taste, then dipping sauce and fresh shrimp sheller.白灼蝦蝦是粵菜的主要成分，主要烹飪方式是煮。廣州人喜歡用沸水煮蝦,以此保持其新鮮、甜美,溫柔的味道,然后蘸醬和去殼。Typical dishesSweet potato soup 番禺糖水Roast suckling pig 烤乳豬Roast squab 烤乳鴿Little