英語美食課件

1、中國飲食文化Chinese dietary culture1 中國飲食文化Chinese dietary culturChinese food can be roughly divided into eight regional cuisines ：Shandong Cuisine山東菜系 Sichuan Cuisine四川菜系Cantonese Cuisine 廣東菜系Fujian Cuisine福建菜系 Jiangsu Cuisine江蘇菜系Zhejiang Cuisine浙江菜系Hunan Cuisine湖南菜系 Anhui Cuisine安徽菜系2Chinese food can be

2、 roughly diShandong Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 3Shandong Shandong is the birtconsist of Jinan cuisine and Jiaod

3、ong cuisineclear, pure and not greasy use shallot and garlictaste pungentShandong cuisine魯菜4consist of Jinan cuisine and J九轉(zhuǎn)大腸 Braised intestines in brown sauce 德州扒雞 Braised chicken, Dezhou style 蟹黃海參 Braised sea cucumber 5九轉(zhuǎn)大腸 德州扒雞 蟹黃海參 Braised sea cSichuan cuisine川菜one of the most famous Chinese c

4、uisines in the world characterized by its spicy and pungent flavoruse pickling and braising6Sichuan cuisinecharacterized b宮保雞丁 Kung pao chicken 夫妻肺片 Couples sliced beef in chili sauce 麻婆豆腐 Mapo Tofu 回鍋肉 Twice-cooked pork 7宮保雞丁 Kung pao chicken 夫妻肺片 CIt is the most widely available Chinese regional c

5、uisine outside of China. People in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. 中國北方人常說，廣東人吃天上飛的，除了飛機(jī)；地上爬的，除了火車；水里游的，除了船兒。Cantonese cuisine粵菜Cantonese

6、are known to have an adventurous palate8It is the most widely availabl白切貴妃雞 White cut chicken 廣州文昌雞 Wenchang chicken,Guangzhou style 蠔皇鳳爪 Oyster sauce chicken 炸子雞 fried young chicken 9白切貴妃雞 White cut chicken 廣州文昌雞 Fujian cuisine閩菜consisting of Fuzhou cuisine, Quanzhou cuisine and Xiamen cuisinebeaut

7、iful color and magic taste of sweet, sour, salty and savoryfeature: pickled taste(鹵味)10Fujian cuisineconsisting of F 佛跳墻 Fo jump a wall 荔枝肉 Litchi meat 碎排骨 Broken ribs七星魚丸 Seven Star Fish11 佛跳墻 Fo jump a wall 荔枝肉 LitcJiangsu cuisine蘇菜、淮揚(yáng)菜main ingredients：aquaticscarving techniques(雕刻技術(shù))not-too-spicy

8、, not-too-bland taste（不辣不溫的口感）12Jiangsu cuisinemain ingredient蟹粉獅子頭 Lion s head金陵鹽水鴨 Salty duck鳳尾蝦 Pteris Shrimp蜜汁火方Steamed ham in honey sauce13蟹粉獅子頭 Lion s head金陵鹽水鴨 SalZhejiang cuisine浙菜not greasywins its reputation for freshness, tenderness, softnessHangzhou cuisine is the most famous14Zhejiang c

9、uisinenot greasywins東坡肉Dongpos braised pork西湖醋魚Steamed grass carp in vinegar gravy龍井蝦仁Longjing shrimp西湖莼菜湯West Lake soup15東坡肉Dongpos braised pork西湖醋魚StHunan cuisine湘菜thick and pungent flavorconsists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau16Hunan cuisinethick and pung

10、ent臘味合蒸 Mixedcuredmeat東安子雞 Dongan chicken祖庵魚翅 Working group shark fin 金錢魚 Fish money17臘味合蒸 Mixedcuredmeat東安子雞 Anhui cuisine徽菜good at braising and stewinguse sugar and hams to improve taste18Anhui cuisinegood at braising紅燒果子貍Stewedcivetcats黃山燉鴿Mount Huangshan braised pigeon火腿燉甲魚Ham stewed turtle清蒸石雞Steamed Partridge19紅燒果子貍Stewedcivetcats黃山燉鴿Mou滿漢全席滿漢全席，滿清宮廷盛宴。既有宮廷菜肴之特色，又有地方風(fēng)味之精華；突出滿族菜點(diǎn)