美食介紹英文版課件

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Thechef:

姚薇瑩Thecook:張曉燕趙亞寧趙國(guó)棟張忠榕Thechef:姚薇瑩Thecook:1.Jiangsuprovince:

squirrel-likemandarinfish

江蘇?。核墒蠊痿~1.Jiangsuprovince:

sq1.Jiangsuprovince:

squirrel-likemandarinfishThecuisine:Jiangsufoodisfamousforitscutandshape.TheprovincialcapitalofNanjingproducesthebestsaltedduckinthecountry,whileSuzhouinthesouthisrenownedforitsdessertsandricecakes.Thedish:Carvedintotheshapeofasquirrel(sortof),themandarinfishisdeep-frieduntilgoldenbrown,thensmotheredwithasweet-and-sourglaze,which,whenpouredsizzlingoverthefish,resultsinasqueakthatsoundlikeanactualsquirrel(thusthenameofthedish).1.Jiangsuprovince:

squirrel-1.江蘇省：松鼠桂魚

烹飪風(fēng)格：江蘇菜以其刀功和菜形而出名。

全國(guó)最正宗的鹽水鴨來(lái)自于江蘇首府——南京，而南部的蘇州市以其甜點(diǎn)和年糕馳名。菜肴：將桂魚切成類似一只松鼠的形狀，下鍋烤至金黃色（淡棕色），調(diào)糖醋料加以勾勒后燜煮，倒上滾熱的水直至發(fā)出像松鼠叫的吱吱聲（這也是菜名的由來(lái)）。1.江蘇?。核墒蠊痿~

烹飪風(fēng)格：江蘇菜以其刀功和菜形而出名。2.Liaoningprovince:

chickenandmushroomstew

遼寧?。盒‰u燉蘑菇2.Liaoningprovince:

chi2.Liaoningprovince:

chickenandmushroomstew

Thecuisine:TheLiaoningpeopleareknownforbeingextremelystraightforwardandgenerous,andtheircuisinereflectsthesetraits.Notasdelicateastheculinarycultureofthesouth,Liaoningdishesareknownforstrong,richflavorsandheartyportions.Thedish:InthecoldofnortheastChina,familieshuddletogetheronaheatedbedtoshareadishofstewedchicken,hazelmushroomandpotatonoodlestohelppasstheharshwinters.2.Liaoningprovince:

chicken2.遼寧?。盒‰u燉蘑菇

烹飪風(fēng)格：遼寧菜風(fēng)格正反映了遼寧人享有盛名的直爽和豪邁性格。

菜肴：在中國(guó)寒冷的北方，人們喜歡圍聚在炕上，分享由燉雞、蘑菇和苕粉混合制成的大雜燴來(lái)抵御嚴(yán)寒的冬季。2.遼寧?。盒‰u燉蘑菇

烹飪風(fēng)格：遼寧菜風(fēng)格正反映了遼寧人3.NingxiaHuiautonomous

region:

sheepentrailssoup

寧夏回族自治區(qū)：羊雜碎湯3.NingxiaHuiautonomousregi3.NingxiaHuiautonomousregion:

sheepentrailssoupThecuisine:Favoringsimplecookingmethods,thenomadsandMuslimHuiofthisautonomousregioncan’tlivewithouttheirboiledbeefandmutton.Thedish:Asteamingbowlofsheepentrailssoupisgarnishedwithspicyredchilioilandfragrantcoriander--thebesttreatforaNingxiashepherdafteradayofherding.3.NingxiaHuiautonomousregi3.寧夏回族自治區(qū):

羊雜碎湯

烹飪風(fēng)格：此地區(qū)的游牧民族和信仰伊斯蘭教的回族人青睞簡(jiǎn)單的烹飪手法，如果沒(méi)有牛羊肉，他們是無(wú)法生存的（不吃豬肉）。菜肴：熱氣騰騰的羊雜碎湯，上面點(diǎn)綴著鮮紅的辣子油和香氣撲鼻的香菜——是當(dāng)?shù)啬裂蛉四裂蚧丶蚁硎艿淖詈靡坏啦恕?.寧夏回族自治區(qū):

羊雜碎湯

烹飪風(fēng)格：此地4.Qinghaiprovince:

hand-grabbedlamb

青海省：手抓羊肉4.Qinghaiprovince:

4.Qinghaiprovince:

hand-grabbedlambThecuisine:Qinghai’svastexpanseofgrasslandproducessomeofthecountry’sfinestmuttonandbeef.Whilecooking,localscombinespicewithtwistsofsweetness.Theregion'scuisineisheavilyinfluencedbyHuiMuslimandTibetancookingtraditions.Thedish:AsaprovincewithalargeIslamicpopulation,Qinghaicontainsagreatvarietyofhalalfood.Thelocalstyleofcookinglambistoboilitinplainwater,whichbringsoutthemaximumtendernessofthemeat.Themeatistheneatenbyhand,withdinersgrabbingandpullingpiecesofthemeatoffthebone.4.Qinghaiprovince:

hand-gra4.青海?。菏肿パ蛉?/p>

烹飪風(fēng)格：青海遼闊的草原培育出了全國(guó)最上等的牛羊肉。當(dāng)?shù)厝讼矏?ài)將香料中加一絲甜味來(lái)做這道菜。

這個(gè)地區(qū)的烹飪手法深受回族和藏族的烹飪傳統(tǒng)影響。菜肴：青海省的居民大都信仰伊斯蘭教，因此當(dāng)?shù)赜写罅康那逭媸称?。烹飪羊羔的正宗方法?yīng)該是：將其放入白開水里煮，才能使羊肉的鮮美最大限度得發(fā)揮出來(lái)。之后應(yīng)該有手抓羊肉，將肉撕扯著吃，直至看見(jiàn)骨頭。4.青海?。菏肿パ蛉?/p>

烹飪風(fēng)格：青海遼闊的草原培育出了全國(guó)最5.Shanxiprovince:

qishannoodles

陜西?。横诫用?.Shanxiprovince:

5.Shanxiprovince:

qishannoodlesThecuisine:Thenorthwesternprovincemakesuseofsimpleingredients,suchaspork,lambandnoodles.Shanxicuisineisoftensourandspicy,withstronggarlicandcorianderflavors.Thedish:Thesesoupnoodlesfeaturehand-rolleddoughcookedinaredoil-basedbroth.Thebrothistoppedwithsaozi,astir-friedmixtureofdicedporkbelly,driedtofu,woodenearmushrooms,dayliliesandseaweed.5.Shanxiprovince:

qishanno5.陜西?。横诫用?/p>

烹飪風(fēng)格：中國(guó)西北部的菜肴材料都非常簡(jiǎn)單，比如豬肉，羊肉和面條。

陜西菜味道酸辣，配有大量的大蒜和香菜作輔料。菜肴：將手卷面團(tuán)加煮到鮮紅的，油鰲制的肉湯里。

然后將這樣的肉湯里加上臊子——五花肉末，素雞（豆干），木耳，百合和海帶的雜燴。5.陜西?。横诫用?/p>

烹飪風(fēng)格：中國(guó)西北部的菜肴材料都非常6.Shanghai:

redbraisedporkbelly

上海：紅燒肉6.Shanghai:

redb6.Shanghai:

redbraisedporkbellyThecuisine:LargelyinfluencedbyitsneighborSuzhou,Shanghaineselovetheirfoodsweet.Fromhairycrabtohongshaorou,you'llfindsweetnessonmostlocalplates.Thedish:UndeniablythesymbolofShanghainesecuisine,hongshaorouisrichinflavorandheavyinsauce.It'sadreamforporklovers.Afterhoursofbraising,theleanmeatoftheporkbellybecomesextremelyjuicy,thankstolayersoffat.6.Shanghai:

redbraisedpork6.上海：紅燒肉

烹飪風(fēng)格：由于深受周邊城市蘇州的影響，上海人偏愛(ài)甜食。

不管是大閘蟹還是紅燒肉，你會(huì)發(fā)現(xiàn)絕大部分的上海菜都是甜的。菜肴：毋庸置疑，紅燒肉乃是上海菜肴的標(biāo)志。味全汁多的豬肉，乃是食肉一族的大愛(ài)呀。

用文火燉煮幾小時(shí)后，五花肉的精肉部分再淋上鮮美濃香的肉汁（肥肉燉煮之后形成）。6.上海：紅燒肉

烹飪風(fēng)格：由于深受周邊城市蘇州的影響，上海7.Sichuanprovince:

mapoTofu

四川?。郝槠哦垢?.Sichuanprovince:

7.Sichuanprovince:

mapoTofuThecuisine:Sichuanisoneofthemostinfluentialregionalcuisinesintoday’sChina.It’sknownforthestrongflavorandbrightcolorandisheavilyseasonedwithchilipepper,Sichuanpepper,blackpepperandfreshginger.Thedish:Mapodoufuisnamedafteritscreator,afreckle-facewoman("mapo"inChinese)fromChengduwholivedduringtheQingDynasty.NoSichuanmealiscompletewithoutit.Thetofuistender,themincedbeefcrispy,thescallionsfresh.Thesaucehitsits“ma”(numb)and“l(fā)a”(spicy)noteswithaplomb.7.Sichuanprovince:

mapoTof7.四川?。郝槠哦垢?/p>

烹飪風(fēng)格：現(xiàn)如今，川菜是中國(guó)最具有影響力的地方菜色之一。

川菜以其色艷味濃聞名，由紅辣椒，川椒，黑胡椒和生姜調(diào)制的佐料更是令人贊不絕口。菜肴：麻婆豆腐是由這道菜的發(fā)起人——一個(gè)滿臉雀斑的女人（漢語(yǔ)：麻婆）而命名的。她來(lái)自成都，居住在清朝時(shí)期。沒(méi)有麻婆豆腐川菜就不完整。

嫩豆腐，碎牛肉和鮮蔥是這道菜的主要材料。其調(diào)料巧妙地實(shí)現(xiàn)了”麻“和”辣“的平衡7.四川?。郝槠哦垢?/p>

烹飪風(fēng)格：現(xiàn)如今，川菜是中國(guó)最具有影響8.Tianjin:

bakedcornbreadcombinedwith

fish

天津：貼餑餑熬小魚8.Tianjin:

bakedcornbread8.Tianjin:

bakedcornbreadcombinedwithfishThecuisine:TianjinisoneofthelargestharborcitiesinChinaandthelocalcuisinemixesallsortsofcookingstyleswithproducefromthesea.Thedish:TieboboaoxiaoyuisaTianjinstaple.Combiningfishandvegetablesinastewalongwithbakedcornbread,thisdishisperfecttosharewithagroup.Havingabsorbedtheumamiflavorfromthebroth,thecornbreadbecomesthehighlightofthemeal.8.Tianjin:

bakedcornbread8.天津：貼餑餑熬小魚

烹飪風(fēng)格：天津是中國(guó)最大的海港城市之一，因此當(dāng)?shù)氐呐腼円渤浞秩诤狭撕ｕr的各種烹飪方法。菜肴：貼餑餑熬小魚是天津的主打菜肴。烹飪時(shí)將燉湯里放入魚和蔬菜，再配備烘培好的玉米面包。這道菜非常適合一大幫子朋友共同享用。

玉米面包將會(huì)吸收肉湯的鮮味，這是這道菜肴的亮點(diǎn)。8.天津：貼餑餑熬小魚

烹飪風(fēng)格：天津是中國(guó)最大的海港城市bigplatechicken大盤雞bigplatechicken大盤雞over-the-bridgericenoodles過(guò)橋米線over-the-bridgericenoodles過(guò)EffectofvinegarSpareribs醋溜素排骨EffectofvinegarSpareribs醋溜素ShaanxiPasta秦川燴麻什ShaanxiPasta秦川燴麻什Stickyricecake粘糕(年糕)

Stickyricecake粘糕(年糕)Thank

You！ThankYou！知識(shí)回顧KnowledgeReview知識(shí)回顧KnowledgeReviewDeliciousMomentDeliciousMoment

Thechef:

姚薇瑩Thecook:張曉燕趙亞寧趙國(guó)棟張忠榕Thechef:姚薇瑩Thecook:1.Jiangsuprovince:

squirrel-likemandarinfish

江蘇?。核墒蠊痿~1.Jiangsuprovince:

sq1.Jiangsuprovince:

squirrel-likemandarinfishThecuisine:Jiangsufoodisfamousforitscutandshape.TheprovincialcapitalofNanjingproducesthebestsaltedduckinthecountry,whileSuzhouinthesouthisrenownedforitsdessertsandricecakes.Thedish:Carvedintotheshapeofasquirrel(sortof),themandarinfishisdeep-frieduntilgoldenbrown,thensmotheredwithasweet-and-sourglaze,which,whenpouredsizzlingoverthefish,resultsinasqueakthatsoundlikeanactualsquirrel(thusthenameofthedish).1.Jiangsuprovince:

squirrel-1.江蘇省：松鼠桂魚

烹飪風(fēng)格：江蘇菜以其刀功和菜形而出名。

全國(guó)最正宗的鹽水鴨來(lái)自于江蘇首府——南京，而南部的蘇州市以其甜點(diǎn)和年糕馳名。菜肴：將桂魚切成類似一只松鼠的形狀，下鍋烤至金黃色（淡棕色），調(diào)糖醋料加以勾勒后燜煮，倒上滾熱的水直至發(fā)出像松鼠叫的吱吱聲（這也是菜名的由來(lái)）。1.江蘇省：松鼠桂魚

烹飪風(fēng)格：江蘇菜以其刀功和菜形而出名。2.Liaoningprovince:

chickenandmushroomstew

遼寧省：小雞燉蘑菇2.Liaoningprovince:

chi2.Liaoningprovince:

chickenandmushroomstew

Thecuisine:TheLiaoningpeopleareknownforbeingextremelystraightforwardandgenerous,andtheircuisinereflectsthesetraits.Notasdelicateastheculinarycultureofthesouth,Liaoningdishesareknownforstrong,richflavorsandheartyportions.Thedish:InthecoldofnortheastChina,familieshuddletogetheronaheatedbedtoshareadishofstewedchicken,hazelmushroomandpotatonoodlestohelppasstheharshwinters.2.Liaoningprovince:

chicken2.遼寧?。盒‰u燉蘑菇

烹飪風(fēng)格：遼寧菜風(fēng)格正反映了遼寧人享有盛名的直爽和豪邁性格。

菜肴：在中國(guó)寒冷的北方，人們喜歡圍聚在炕上，分享由燉雞、蘑菇和苕粉混合制成的大雜燴來(lái)抵御嚴(yán)寒的冬季。2.遼寧?。盒‰u燉蘑菇

烹飪風(fēng)格：遼寧菜風(fēng)格正反映了遼寧人3.NingxiaHuiautonomous

region:

sheepentrailssoup

寧夏回族自治區(qū)：羊雜碎湯3.NingxiaHuiautonomousregi3.NingxiaHuiautonomousregion:

sheepentrailssoupThecuisine:Favoringsimplecookingmethods,thenomadsandMuslimHuiofthisautonomousregioncan’tlivewithouttheirboiledbeefandmutton.Thedish:Asteamingbowlofsheepentrailssoupisgarnishedwithspicyredchilioilandfragrantcoriander--thebesttreatforaNingxiashepherdafteradayofherding.3.NingxiaHuiautonomousregi3.寧夏回族自治區(qū):

羊雜碎湯

烹飪風(fēng)格：此地區(qū)的游牧民族和信仰伊斯蘭教的回族人青睞簡(jiǎn)單的烹飪手法，如果沒(méi)有牛羊肉，他們是無(wú)法生存的（不吃豬肉）。菜肴：熱氣騰騰的羊雜碎湯，上面點(diǎn)綴著鮮紅的辣子油和香氣撲鼻的香菜——是當(dāng)?shù)啬裂蛉四裂蚧丶蚁硎艿淖詈靡坏啦恕?.寧夏回族自治區(qū):

羊雜碎湯

烹飪風(fēng)格：此地4.Qinghaiprovince:

hand-grabbedlamb

青海省：手抓羊肉4.Qinghaiprovince:

4.Qinghaiprovince:

hand-grabbedlambThecuisine:Qinghai’svastexpanseofgrasslandproducessomeofthecountry’sfinestmuttonandbeef.Whilecooking,localscombinespicewithtwistsofsweetness.Theregion'scuisineisheavilyinfluencedbyHuiMuslimandTibetancookingtraditions.Thedish:AsaprovincewithalargeIslamicpopulation,Qinghaicontainsagreatvarietyofhalalfood.Thelocalstyleofcookinglambistoboilitinplainwater,whichbringsoutthemaximumtendernessofthemeat.Themeatistheneatenbyhand,withdinersgrabbingandpullingpiecesofthemeatoffthebone.4.Qinghaiprovince:

hand-gra4.青海?。菏肿パ蛉?/p>

烹飪風(fēng)格：青海遼闊的草原培育出了全國(guó)最上等的牛羊肉。當(dāng)?shù)厝讼矏?ài)將香料中加一絲甜味來(lái)做這道菜。

這個(gè)地區(qū)的烹飪手法深受回族和藏族的烹飪傳統(tǒng)影響。菜肴：青海省的居民大都信仰伊斯蘭教，因此當(dāng)?shù)赜写罅康那逭媸称贰Ｅ腼冄蚋岬恼诜椒☉?yīng)該是：將其放入白開水里煮，才能使羊肉的鮮美最大限度得發(fā)揮出來(lái)。之后應(yīng)該有手抓羊肉，將肉撕扯著吃，直至看見(jiàn)骨頭。4.青海?。菏肿パ蛉?/p>

烹飪風(fēng)格：青海遼闊的草原培育出了全國(guó)最5.Shanxiprovince:

qishannoodles

陜西?。横诫用?.Shanxiprovince:

5.Shanxiprovince:

qishannoodlesThecuisine:Thenorthwesternprovincemakesuseofsimpleingredients,suchaspork,lambandnoodles.Shanxicuisineisoftensourandspicy,withstronggarlicandcorianderflavors.Thedish:Thesesoupnoodlesfeaturehand-rolleddoughcookedinaredoil-basedbroth.Thebrothistoppedwithsaozi,astir-friedmixtureofdicedporkbelly,driedtofu,woodenearmushrooms,dayliliesandseaweed.5.Shanxiprovince:

qishanno5.陜西?。横诫用?/p>

烹飪風(fēng)格：中國(guó)西北部的菜肴材料都非常簡(jiǎn)單，比如豬肉，羊肉和面條。

陜西菜味道酸辣，配有大量的大蒜和香菜作輔料。菜肴：將手卷面團(tuán)加煮到鮮紅的，油鰲制的肉湯里。

然后將這樣的肉湯里加上臊子——五花肉末，素雞（豆干），木耳，百合和海帶的雜燴。5.陜西?。横诫用?/p>

烹飪風(fēng)格：中國(guó)西北部的菜肴材料都非常6.Shanghai:

redbraisedporkbelly

上海：紅燒肉6.Shanghai:

redb6.Shanghai:

redbraisedporkbellyThecuisine:LargelyinfluencedbyitsneighborSuzhou,Shanghaineselovetheirfoodsweet.Fromhairycrabtohongshaorou,you'llfindsweetnessonmostlocalplates.Thedish:UndeniablythesymbolofShanghainesecuisine,hongshaorouisrichinflavorandheavyinsauce.It'sadreamforporklovers.Afterhoursofbraising,theleanmeatoftheporkbellybecomesextremelyjuicy,thankstolayersoffat.6.Shanghai:

redbraisedpork6.上海：紅燒肉

烹飪風(fēng)格：由于深受周邊城市蘇州的影響，上海人偏愛(ài)甜食。

不管是大閘蟹還是紅燒肉，你會(huì)發(fā)現(xiàn)絕大部分的上海菜都是甜的。菜肴：毋庸置疑，紅燒肉乃是上海菜肴的標(biāo)志。味全汁多的豬肉，乃是食肉一族的大愛(ài)呀。

用文火燉煮幾小時(shí)后，五花肉的精肉部分再淋上鮮美濃香的肉汁（肥肉燉煮之后形成）。6.上海：紅燒肉

烹飪風(fēng)格：由于深受周邊城市蘇州的影響，上海7.Sichuanprovince:

mapoTofu

四川?。郝槠哦垢?.Sichuanprovince:

7.Sichuanprovince:

mapoTofuThecuisine:Sichuanisoneofthemostinfluentialregionalcuisinesintoday’sChina.It’sknownforthestrongflavorandbrightcolorandisheavilyseasonedwithchilipepper,Sichuanpepper,blackpepperandfreshginger.Thedish:Mapodoufuisnamedafteritscreator,afreckle-facewoman("mapo"inChinese)fromChengduwholivedduringtheQingDynasty.NoSichuanmealiscompletewithoutit.Thetofuistender,themincedbeefcrispy,thescallionsfresh.Thesaucehitsits“ma”(numb)a